Recipes

• 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.

• ¾ oz manchego
• 2 cauliflower crusts (I used Trader Joes)
• 1 oz toasted almonds
• 2 yellow squash
• 1 Fresno chile
• handful fresh cilantro
• garlic
• olive oil
• salt & pepper

1. Prep ingredients

Preheat broiler with a rack in the top position. Finely chop 2 teaspoon garlic. Pick 1 tablespoon cilantro leaves from stems, then reserve remaining leaves and stems for step 2. Remove stem and seeds from chile, then thinly slice (half or all, depending on heat preferences). Trim ends from squash, halve lengthwise, then thinly slice.

2. Assemble pesto

Pulse almonds, remaining cilantro leaves and stems, and 1 teaspoon of the chopped garlic together in a food processor. Add2 TBL oil, pulse. Season to taste with salt and pepper. Add a bit of water to thin.

3. Assemble pizzas

Heat 1 tablespoon oil in a medium skillet over medium-high. Add squash, sliced chile (half or all depending on heat preference), and remaining chopped garlic. Season with a pinch each of salt and pepper. Cook, stirring frequently, until lightly browned and tender, 4–5 minutes. Remove skillet from heat.

4. Toast crusts

Place crusts on a rimmed baking sheet. Broil until lightly browned on one side, 1–2 minutes (watch closely, as broilers vary). Remove from oven, then flip crusts over. Return to oven and broil 30 seconds more. 

5. Assemble pizzas

Grate 1/2 cheese onto crusts. Top with squash and chiles. Grate rest of cheese over top. Season with a pinch each of salt and pepper. Broil on top oven rack until cheese is melted and browned in spots, 3–4 minutes (watch closely, as broilers vary).

6. Finish & serve

Spoon almond pesto over pizzas, then cut into wedges. Garnish pizzas with remaining whole cilantro leaves. Enjoy!

• 5 oz baby spinach (small bag)
• 1/3 cup Greek yogurt
• 1 lime
• 3 TBL fresh dill
• 3 red radishes
• 1/2 cup quick-cooking bulgur
• garlic
• 2 tsp cumin
• 15 oz can chickpeas
• 4 TBL Olive oil
• S&P
• 1 TBL white wine vingar
• 1/2 tsp sugar

1. Roast chickpeas

Preheat oven to 425ºF with a rack in the lower third. Rinse and drain chickpeas; wrap in a clean kitchen towel to remove excess water. On a rimmed baking sheet, toss chickpeas with 1 tablespoon oil, 2 teaspoons cumin, and season with salt and pepper. Roast on lower oven rack, shaking baking sheet a few times, until chickpeas are golden and crisp, 20–25 minutes (watch closely).

2. Cook grains

Finely chop 1 teaspoon garlic. Heat 2 teaspoons oil in a small saucepan over medium-high. Add grains and ½ teaspoon of the chopped garlic. Cook until fragrant and grains are lightly toasted, 1–2 minutes. Add 1¼ cups water and ¼ teaspoon salt; bring to a boil. Reduce heat to low, cover, and cook until grains are tender and water is absorbed, 10–12 minutes.

3. Pickle radishes

Meanwhile, trim ends from radishes, then thinly slice. In a large bowl, combine 1 tablespoon vinegar and a pinch each of sugar and salt. Add radishes and toss to combine. Let pickle until step 6. Once grains are cooked, fluff with a fork and spread out on a second rimmed baking sheet to cool until step 6. 

4. Make dressing

Finely chop dill fronds and stems. Into a medium bowl, finely grate 1 teaspoon lime zest and squeeze 1½ teaspoons juice. Whisk in remaining garlic, ⅓ cup Greek yogurt, 1 tablespoon each of oil and water, 2 teaspoons of the chopped dill, and a pinch of sugar. Season to taste with salt and pepper.

5. Finish salad

To the large bowl with radishes, add spinach and 1 tablespoon oil, and toss to combine.

6. Assemble & serve

Spoon grains, roasted chickpeas, and spinach salad into bowls. Drizzle dressing and sprinkle remaining dill on top. Enjoy!

• 1 lime
• ½ lb pkg chicken breast strips
• ½ oz fish sauce
• 1/2 cup coconut milk
• 2 cups chicken broth
• 2 TBL Thai red curry paste
• 1 pkg rice noodles
• ¼ oz fresh cilantro
• 1 medium red onion
• small bunch curly kale
• 2 tsp sugar
• salt

1. Prep ingredients

Bring a medium saucepan of salted water to a boil. Halve and thinly slice ⅓ of the onion (save rest). remove kale leaves from stem and coarsely chop. Pick cilantro leaves and stems; finely chop stems, keeping leaves whole. Break 10 of the rice noodles into 2-inch pieces; keep remaining whole. Line a plate with paper towel.

2. Fry noodles

Heat 2 tablespoons oil in a small pot over medium-high until shimmering. Add noodle pieces and fry, stirring frequently, until noodles are puffed, doubled in size, and golden brown, 1–2 minutes. Use a slotted spoon to transfer fried noodles to prepared plate and sprinkle with salt. Set crispy noodles aside until ready to serve.

3. Start soup

To same pot, add half of the sliced onions; reduce heat to medium. Cook, stirring frequently, until golden brown, 2–4 minutes. Immediately add all of the red curry paste and cilantro stems. Cook, stirring constantly, until curry paste is very fragrant, about 1 minute.

• 4 oz tzatziki sauce (yogurt & shredded cucumber, s&p)
• ¼ oz fresh mint
• 1/2 tsp cinnamon
• 1/2 tsp cumin
• 2 cups chicken broth
• 1 cup  basmati rice
• 10 oz pkg ground turkey
• 3 TBL pistachio
• 1/2 cup dried apricots
• 1 medium onion
• ½ lb green beans
• olive oil
• salt and pepper

1. Prep ingredients

Preheat oven to 400°F with a rack in the center. Trim green beans, then cut or snap into 1-inch pieces. Coarsely chop onion, apricots, and pistachios, keeping them separate.

2. Sauté onions

Heat 1 tablespoon oil in a medium ovenproof skillet over medium-high. Add onions and season with salt and pepper. Cook, stirring occasionally, until slightly softened and lightly browned, 2–3 minutes.

3. Brown turkey

Push onions to outer edges of skillet, then add turkey and season with salt and pepper. Break meat up into large pieces, then cook, undisturbed, until turkey is deeply browned underneath, 4–5 minutes.