Recipes

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• small bag of baby spinach
• 1 1/2 tsp harissa spice blend
• 10 oz shrimp
• small bunch fresh mint
• 1 oz scallions
• 1 lemon
• 4 oz quick-cooking bulgur
• 4 TBL dried apricots
• 1 TBL butter
• olive oil
• salt and pepper

1. Cook bulgur

Coarsely chop apricots and transfer to a small saucepan. Add bulgur, 1¼ cups water, and ¼ teaspoon salt. Bring to a boil, then reduce to a simmer; cover and cook until bulgur is tender, 10–12 minutes.

2. Prep ingredients

Meanwhile, squeeze 2 tablespoons lemon juice into a large bowl. Trim half of the scallions  then thinly slice. Pick and thinly slice mint leaves; discard stems. Rinse shrimp under cool water, then pat dry. Transfer shrimp to a medium bowl and toss with 1 teaspoon oil; season with salt and pepper.

3. Make lemon vinaigrette

Whisk 2 tablespoons oil into bowl with lemon juice. Season with ¼ teaspoon of salt  and a few grinds of pepper.

4. Dress bulgur salad

Add cooked bulgur and sliced scallions to the bowl with lemon vinaigrette, and toss gently to combine. Season to taste with salt and pepper.

5. Cook shrimp

Heat a medium heavy skillet (preferably cast-iron) over high. Add shrimp, reduce heat to medium-high, and cook, stirring frequently, until shrimp are cooked through, 2–3 minutes. Remove skillet from heat. Add 1 tablespoon butter and 1½ teaspoons harissa spice blend, and stir to coat.

6. Finish salad & serve

Add spinach and sliced mint to bulgur salad, and toss to combine. Serve salad topped with shrimp and any pan juices. Enjoy!

• 4 TBL sour cream
• small bunch fresh dill
• 1/2 cup peas
• 1 cup chicken broth
• 1 tbsp tomato paste
• 2 tsp paprika
• 2 tsp flour
• 3 tbsp butter
• ½ lb chicken breast strips
• 1 bell pepper
• 1 large leek
• salt and pepper
• neutral oil
• 1/2 tsp white wine vinegar

1. Prep ingredients

Preheat oven to 350℉ with a rack in the center. Halve leek lengthwise, rinse under running water to remove any grit, and pat dry. Cut half of the leek crosswise into ¼-inch pieces (save remaining half for own use). Halve pepper, discard stem and seeds, then cut into ¼-inch pieces. Pat chicken dry and season all over with salt and pepper.

2. Sear chicken

Heat 1 tablespoon oil in a medium skillet over high until shimmering. Add chicken in a single layer and cook, undisturbed, until browned on the bottom but not cooked through, 2–3 minutes. Transfer chicken to a plate and set aside until step 5 (chicken will finish cooking later).

3. Cook vegetables

Melt 3 tablespoons butter in same skillet over medium-high heat. Add chopped leeks, peppers, and a pinch of salt. Cook, stirring occasionally, until vegetables are softened, translucent, and tender, 7–10 minutes. (Reduce heat if vegetables are starting to brown before they are tender.)

4. Bloom aromatics

To skillet with vegetables, stir in 2 teaspoons each of paprika, tomato paste, and flour. Cook over medium-low heat, stirring often, until paprika is fragrant and tomato paste is darkened slightly, about 2 minutes.

5. Simmer chicken paprikash

Toast baguette directly on center oven rack until warm and crusty, about 5 minutes. Stir chicken broth into skillet with vegetables. Bring to a boil. Simmer over medium heat until liquid is slightly thickened and flavorful, 3–4 minutes. Stir in browned chicken and peas; simmer chicken is cooked through, and peas are warm, about 2 minutes.

6. Finish & serve

Pick a few dill fronds for garnish, then finely chop remaining fronds and stems. To skillet with chicken paprikash, stir in chopped dill, all of the sour cream, and ¼ teaspoon vinegar. Season to taste with salt and pepper to taste. Spoon paprikash into bowls and garnish with picked dill fronds. Serve with warm bread on the side. Enjoy!

• ¼ oz fresh parsley
• 3 cups turkey or chicken broth
• 1 oz panko
• 10 oz pkg ground turkey
• 2 carrots
• 10 oz escarole (big bunch)
• garlic
• 1 medium yellow onion
• 2 ciabatta rolls
• olive oil
• salt and pepper

1. Prep ingredients

Coarsely chop onion. Thinly slice 1 large garlic clove; reserve 1 whole garlic clove for step 5. Halve escarole lengthwise and rinse well under running water to remove any grit. Cut crosswise into ½-inch thick pieces. Scrub and trim carrots, then halve lengthwise and thinly slice crosswise into half moons.

2. Make meatballs

In a medium bowl, combine ground turkey, panko, ½ teaspoon salt, and a few grinds of pepper. Form mixture into 16 equal-sized mini meatballs. Heat 1 tablespoon oil in a medium Dutch oven or pot over medium-high. Add meatballs; cook, stirring occasionally, until browned but not cooked through, 4–5 minutes. Use a slotted spoon to transfer to a plate.

3. Start soup

Add carrots, onions, and a pinch each of salt and pepper to same pot. Cook, stirring occasionally, over medium-high until vegetables are slightly softened and golden brown, 5–7 minutes. Add sliced garlic and escarole in large handfuls. Cook until escarole is wilted, about 3 minutes. Preheat broiler with top rack 6 inches from heat source.

4. Simmer soup

Add all of the turkey(or chicken) broth, meatballs and any juices, and a pinch each of salt and pepper to soup in pot. Bring to a boil, then reduce heat to medium. Simmer, covered, until meatballs are tender and cooked through, 7–10 minutes. Season to taste with salt and pepper.

5. Make garlic bread

Meanwhile, split ciabatta rolls, if necessary. Drizzle cut sides with oil, then season with salt and pepper. Broil directly on top oven rack until golden brown and toasted, 1–2 minutes per side (watch closely as broilers vary). Carefully, remove ciabatta from oven and rub oiled sides with reserved whole garlic clove. Cut ciabatta into large slices.

6. Prep topping & serve

Coarsely chop parsley leaves and stems. Stir half of the parsley into soup. Season to taste with salt and pepper. Serve mini turkey meatball soup drizzled with oil and sprinkled with remaining parsley. Serve garlicky ciabatta alongside. Enjoy!

• ¼ oz fresh cilantro
• 2 tsp chipotle chili powder
• 1 romaine heart
• 10 oz  shrimp
• 1/2 of a fresh pineapple
• 1 medium red onion
• 6 (6-inch) flour tortillas or jicama tortillas
• 1 tbl butter
• 1 tbl white wine vinegar
• salt & pepper

• 1 head bibb lettuce
• 2 TBL Tahini
• 2 TBL roasted red peppers
• 1 cucumber
• 1 lemon
• 1 lb pkg boneless, skinless chicken thighs
• 2 tsp  garam masala
• 5 TBL Greek yogurt
• garlic
• olive oil 
• salt and pepper

1. Marinate chicken

Finely chop 1 teaspoon garlic. In a medium bowl, combine 2 tablespoons each of yogurt, water, and oil, 2 teaspoons garam masala, 1 teaspoon salt, ½ teaspoon of the chopped garlic, and a few grinds of pepper. Pat chicken dry, then transfer to marinade, turning to coat. Set aside until step 3.

2. Prep cucumber relish

Preheat broiler with rack in top position. Finely grate ¼ teaspoon lemon zest into a medium bowl, then squeeze 1 tablespoon lemon juice into a small bowl. Trim ends from cucumber, then peel and halve lengthwise.  Finely chop cucumber. Finely chop roasted red peppers.

3. Broil chicken

Remove chicken from marinade and transfer to a rimmed baking sheet lined with foil; discard any remaining marinade. Broil on top oven rack until chicken is browned in spots and cooked to 165°F internally, 8–10 minutes (watch closely as broilers vary). Transfer to a cutting board to cool slightly.

• ¼ oz fresh cilantro
• 6 (6-inch) corn tortillas
• 10 oz pkg ground turkey
• 1 TBL chili powder
• 1 can hominy
• garlic
• 1 poblano pepper
• 1 medium yellow onion
• 1/2 cup jasmine rice
• 1 TBL flour
• 1 tsp sugar
• salt and pepper
• olive oil

1. Cook rice

Preheat oven to 375.  In a small saucepan, combine rice, 1¼ cups water, and ½ teaspoon salt; bring to a boil. Cover and cook over low heat until rice is tender and water is absorbed, about 17 minutes. Keep covered until ready to serve.

• bag of baby spinach
• 2 pitas
• 3 1/2 tsp garam masala
• 4 oz Greek yogurt
• 1 lemon
• 2 large carrots
• 1 cucumber
• 1 (15 oz) can chickpeas
• 1 medium red onion
• 1 egg
• 1/4 cup flour
• olive oil 
• salt and pepper

1. Prep ingredients

Pre-heat oven to 400. Finely chop onion. Drain and rinse chickpeas. Coarsely grate cucumber; place between paper towels to remove moisture. Separately, coarsely grate carrot. Finely grate all of the lemon zest, then squeeze 1 tablespoon juice into a medium bowl, keeping them separate. Cut any remaining lemon into wedges.

2. Make tzatziki & dressing

In a small bowl, stir to combine yogurt, grated cucumbers, and a generous pinch each of salt and pepper. Into the medium bowl with lemon juice, stir in 2 tablespoons oil and season to taste with salt and pepper. Set tzatziki and dressing aside until ready to serve.

3. Cook onions

Heat 2 tablespoons oil in a medium skillet over medium-high. Add chopped onions and cook, stirring, until lightly browned and tender, about 3 minutes. Stir in 3½ teaspoons garam masala; cook until fragrant, about 1 minute. Transfer to a medium bowl

4. Form falafel

Add chickpeas to bowl with cooked onions. Use a potato masher or fork to mash chickpeas until it forms a coarse paste. Stir in grated carrots, lemon zest, 1 large egg, ¼ cup flour, ½ teaspoon salt, and a few grinds of pepper. Use moist hands to form mixture into 3-inch wide patties.

• 12 oz cauliflower rice
• 4 oz mascarpone
• 6 oz tomato paste
• 3 1/2 tsp curry powder
• ½ lb pkg chicken breast strips
• ¼ oz fresh cilantro
• 1 oz fresh ginger
• 1 medium yellow onion
• neutral oil
• salt & pepper

1. Prep ingredients

Finely chop onion. Peel and finely chop ginger. Pick cilantro leaves from stems; finely chop stems, keeping leaves whole. Pat chicken dry. Season all over with salt and pepper.

2. Roast Cauliflower Rice

Heat oven to 400, add cauliflower rice to sheet pan, sprinkle with salt and pepper, roast for about 20 min until slightly golden and nutty flavored.

3. Brown chicken

Heat 1 TBL oil in a medium Dutch oven or pot over medium-high heat. Add chicken and cook, stirring once, until golden but not cooked through, about 2 minutes. Transfer chicken to a plate.