Rice Salad with Chicken and Asparagus

• 1/3 cup pine nuts
• 5 tablespoons wine vinegar
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• 1 tablespoon Dijon mustard
• 2 teaspoons salt
• 3/4 teaspoon fresh-ground black pepper
• 9 tablespoons olive oil
• 2 cups rice, preferably arborio rice
• 1 pound asparagus, tough ends snapped off and discarded, stems cut into 1/4-inch pieces, tips left whole
• 1 1/3 pounds boneless chicken thighs (about 6)
• 1 large tomato, cut into 1/2-inch dice
• 1/2 cup chopped red onion

In a small glass or stainless-steel bowl, using a fork, stir together the vinegar, garlic, lemon juice, mustard, 1 1/4 teaspoons of the salt, and 1/2 teaspoon of the pepper. Stir in the oil.

In a large pot of boiling, salted water, cook the rice until almost tender, about 10 minutes. Add the asparagus and cook until it and the rice are both done, about 5 minutes longer. Drain, rinse with cold water, and drain again. Transfer to a large glass or stainless-steel bowl.

Meanwhile, in a large frying pan, bring 1/4 inch of water to a simmer over moderately high heat. Sprinkle the chicken with the remaining 3/4 teaspoon salt and 1/4 teaspoon pepper and add to the pan. Cover, reduce the heat, and simmer, turning once, until cooked through, about 8 minutes. Remove the chicken, let cool slightly, and then cut into 1/2-inch chunks. Add to the rice and asparagus.

Add the tomato and red onion to the rice and then toss the salad with the dressing. Stir in the pine nuts just before serving.

Vegetable and Spicy Sausage Soup

• 4oz 50% less fat pork sausage
• 1.5c finely chopped onion
• 1.25c finely chopped zucchini
• 1/2c finely chopped carrot
• 1/3 c finely chopped celery
• 1/2 tsp kosher salt, divided
• 2 garlic cloves, minced
• 2 Tbs tomato paste
  
• 1/8 tsp ground red pepper
• 3 c chicken broth, divided
• 2 15.5oz cans cannellini beans, rinsed, drained, and divided
• 1/3 c half-and-half
• 1 tsp chopped fresh rosemary

Heat a large Dutch oven over medium high heat. Add sausage to pan, and cook for 4 minutes or until browned, stirring to crumble. Remove from pan. Keep warm.

Return pan to medium heat. Add onion, zucchini, carrot, celery, 1/4tsp salt, and garlic. Cook for 5 minutes or until vegetables are tender, stirring frequently. Stir in 2 Tbs tomato paste and red pepper. Cook for 1 minute, stirring constantly. Place 1 cup vegetable mixture, 1/2c broth, and 1 can beans in a food processor. Blend until smooth. Return pureed bean mixture to pan. Add remaining 2.5c broth and 1 can beans, bring to a boil. Reduce heat and simmer for 20 minutes or until vegetables are thoroughly cooked. Remove from heat and stir in remaining 1/4 tsp salt, half and half, rosemary, and 1/2 tsp black pepper.

Chile-Chicken Posole

• 1 pound skinless, boneless chicken breasts, diced
• 1 teaspoon dried thyme
• Kosher salt and freshly ground pepper
• 2 tablespoons vegetable oil
• 1 large white onion, diced
• 1 jalapeno pepper, chopped (remove seeds for less heat)
• 2 cloves garlic, minced
• 3 6-ounce cans whole green chiles, drained
• 1 cup fresh cilantro
• 4 cups low-fat, low-sodium chicken broth
• 2 15-ounce cans hominy, drained
• Sliced avocado and radishes and/or baked corn chips, for garnish (optional)

Season the chicken with 1/2 teaspoon thyme, and salt and pepper to taste; set aside.

Heat the vegetable oil in a large saucepan over medium heat. Add the onion, jalapeno and garlic and cook until soft, about 4 minutes. Transfer to a blender, then add the chiles, cilantro and the remaining 1/2 teaspoon thyme and puree until smooth. Return to the saucepan and cook over medium heat, stirring, until the sauce thickens and turns deep green, about 5 minutes.

Add the broth, hominy and chicken to the saucepan. Cover and simmer until the chicken is tender, about 10 minutes. Garnish with avocado, radishes and/or corn chips, if desired.

Ancho Pork and Hominy Stew

2 tablespoons ancho chile powder
2 teaspoons dried oregano
1 1/2 teaspoons smoked paprika
1 teaspoon ground cumin
1/2 teaspoon salt
1 1/2 pounds pork tenderloin, trimmed and cut into 1/2-inch pieces
1 tablespoon olive oil, divided
2 cups chopped onion
1 1/2 cups chopped green bell pepper
1 tablespoon minced garlic
2 1/2 cups fat-free, less-sodium chicken broth
1 (28-ounce) can hominy, drained
1 (14.5-ounce) can fire-roasted diced tomatoes, undrained

Combine first 5 ingredients in a large bowl; set 1 1/2 teaspoons spice mixture aside. Add pork to remaining spice mixture in bowl, tossing well to coat.

Heat 2 teaspoons oil in a large Dutch oven over medium-high heat. Add pork mixture to pan; cook 5 minutes or until browned, stirring occasionally. Remove pork from pan; set aside. Add remaining 1 teaspoon oil to pan. Add onion, bell pepper, and garlic; sauté 5 minutes or until tender, stirring occasionally. Return pork to pan. Add reserved 1 1/2 teaspoons spice mixture, broth, hominy, and tomatoes; bring to a boil. Partially cover, reduce heat, and simmer 25 minutes.

Perfect Baked Fries

• 3 medium russet potatoes (1-3/4lb)
• 1/4 cup extra-virgin olive oil
• pinch of cayenne pepper
• pinch of onion powder
• pink of garlic powder
• Kosher salt

Position oven rack into top third of oven and preheat to 450 degrees. Place a baking sheet in the oven to preheat.

Cut the potatoes into 1/4-inch-thick sticks. Toss with the olive oil, cayenne, onion powder and garlic powder in a bowl. Carefully remove the hot baking sheet from the oven, add the potatoes and spread in an even layer. Use a rubber spatula to scrape any oil from the bowl over the potatoes. Bake, turning once, until browned and crisp, 25 to 30 minutes. Season with salt.

Pork Meatball Banh Mi

Hot Chili Mayo:

• 2/3 cup mayonnaise
• 2 green onions, finely chopped
• 1 tablespoon hot chili sauce (such as sriracha)*

Meatballs:

• 1 pound ground pork
• 1/4 cup finely chopped fresh basil
• 4 garlic cloves, minced
• 3 green onions, finely chopped
• 1 tablespoon fish sauce (such as nam pla or nuoc nam)*
• 1 tablespoon hot chili sauce (such as sriracha)
• 1 tablespoon sugar
• 2 teaspoons cornstarch
• 1 teaspoon freshly ground black pepper
• 1 teaspoon coarse kosher salt

Sandwiches:

• 2 cups coarsely grated carrots
• 2 cups coarsely grated peeled daikon (Japanese white radish)**
• 1/4 cup unseasoned rice vinegar
• 1/4 cup sugar
• 1 teaspoon coarse kosher salt
• 1 tablespoon Asian sesame oil
• 4 10-inch-long individual baguettes or four 10-inch-long pieces French-bread baguette (cut from 2 baguettes)
• Thinly sliced jalapeño chiles
• 16 large fresh cilantro sprigs

Hot Chili Mayo:
Stir all ingredients in small bowl. Season with salt. do ahead Can be made 1 day ahead. Cover and chill.

Meatballs:
Line rimmed baking sheet with plastic wrap. Gently mix all ingredients in large bowl. Using moistened hands and scant tablespoonful for each, roll meat mixture into 1-inch meatballs. Arrange on baking sheet. DO AHEAD Can be made 1 day ahead. Cover and chill.

Sandwiches:
Toss first 5 ingredients in medium bowl. Let stand at room temperature 1 hour, tossing occasionally.

Preheat oven to 300°F. Heat sesame oil in large skillet over medium-high heat. Add half of meatballs. Sauté until brown and cooked through, turning meatballs often and lowering heat if browning too quickly, about 15 minutes. Transfer meatballs to another rimmed baking sheet. Place in oven. Repeat with remaining meatballs.

Cut each baguette or baguette piece horizontally in half. Pull out enough bread from each bread half to leave 1/2-inch-thick shell. Spread hot chili mayo over each bread shell. Arrange jalapeños, then cilantro, in bottom halves. Fill each with 1/4 of meatballs. Drain pickled vegetables; place atop meatballs. Press on baguette tops.

Lemony Orzo Chicken & Veggie Salad

• 3/4 cup uncooked orzo
• 1/4 teaspoon grated lemon rind
• 3 tablespoons fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon minced garlic
• 1/4 teaspoon honey
• 1/8 teaspoon freshly ground black pepper
• 1 cup shredded skinless, boneless rotisserie chicken breast
• 1/2 cup diced English cucumber
• 1/2 cup prechopped red bell pepper
• 1/3 cup thinly sliced green onions
• 1 tablespoon chopped fresh dill
• 1/2 cup (2 ounces) crumbled goat cheese

Cook orzo according to package directions, omitting salt and fat. Drain and rinse with cold water; drain and place in a large bowl.

While orzo cooks, combine lemon rind and next 6 ingredients (through black pepper), stirring well with a whisk. Drizzle juice mixture over orzo; toss to coat. Add chicken and next 4 ingredients (through dill); toss gently to combine. Sprinkle with cheese.

Turkey & Green Chile Pozole Soup

• 2 pounds turkey meat cut into 1 inch cubes
• 1/4 cup olive oil
• 2 large onions, peeled and chopped
• 2 red peppers, seeded and chopped
• 1 small jalapeño pepper, seeded and chopped
• 2 tablespoons ground cumin
• 2 tablespoons Ancho chili powder
• 2 tablespoons peeled, chopped garlic
• 1 15 ounce can chopped green chilies
• 1 cup crushed tomatoes
• 2 quarts chicken broth
• 1 28 ounce can golden or white hominy
• 1/4 cup roughly chopped cilantro leaves
• 1/2 cup chopped scallions
• Sour cream
• Sea salt and freshly ground black pepper

Pour the oil into a large, heavy-bottomed pot and heat over medium heat.

Season the turkey with salt and pepper. Add to the pot and sauté in until well-browned. Using a slotted spoon, transfer the turkey to a bowl and set aside.

Add the onions, red pepper and jalapeño to the pot and brown until golden, which takes approximately seven minutes.

When the onion begins to caramelize, return the turkey to the pot, sprinkle with the cumin and Ancho chili powder, stir in the garlic, green chilies and tomatoes.

Add the chicken broth plus 2 cups of water, stir and bring it to a boil over high heat. Lower then heat and let the chili simmer, partially covered, for one hour.

Add the hominy. Continue to cook until the turkey is tender, which takes approximately 15 minutes.

Taste and adjust the seasoning and serve with cilantro, scallions and sour cream as a topping.

Roasted Winter Vegetable Soup

• 1/2 cup olive oil
• 2 large onions, peeled and diced
• 6 carrots, peeled and sliced
• 2 stalks celery, thinly sliced
• 2 turnips, peeled and diced
• 1/2 pint Brussels sprouts, cut in quarters
• 3 quarts vegetable broth
• 1 cup canned plum tomatoes, chopped
• Fine sea salt and freshly ground black pepper

Preheat the oven to 375 degrees Fahrenheit.

Toss the onions, carrots, celery, turnips and Brussels sprouts, add a generous amount of the olive oil and season it with salt and pepper. Pour the mixture into a roasting pan and place into a hot oven for 45 minutes or until caramelized, stirring and shaking the pan occasionally to prevent scorching and to make sure the vegetables cook evenly.

While the vegetables roast add the vegetable broth and chopped tomatoes to a large soup pot and bring to a boil. Gently simmer for 15 minutes and then keep warm.

When the vegetables have roasted, remove and transfer to the hot vegetable broth. Bring to a boil over high heat. Lower the heat and let the soup simmer until all of the vegetables are tender, approximately 30 minutes.

Serve with garlic croutons or oyster crackers.

Chicken & Hominy Verde Stew

• 2 Anaheim chiles
• Cooking spray
• 1 1/2 pounds tomatillos
• 1/4 cup finely chopped fresh cilantro
• 1 1/2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 2 cups fat-free, lower-sodium chicken broth, divided
• 2 tablespoons olive oil, divided
• 1 1/2 cups finely chopped onion
• 1/2 cup chopped carrot
• 1/2 cup chopped celery
• 1/2 cup chopped red bell pepper
• 3 tablespoons all-purpose flour
• 4 teaspoons finely chopped garlic
• 1 pound skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 1 (29-ounce) can golden hominy, rinsed and drained
• 6 tablespoons reduced-fat sour cream
• Cilantro leaves (optional)

Preheat broiler to high.

Halve, stem, and seed chiles. Place chiles, skin side up, on a foil-lined baking sheet coated with cooking spray; broil for 5 minutes or until charred. Place chiles in a paper bag; seal. Let stand for 15 minutes. Peel and discard skins. Arrange tomatillos on prepared baking sheet, and broil 14 minutes or until blackened, turning once. Combine the chiles, tomatillos, 1/4 cup cilantro, cumin, and oregano in a blender. Add 1 cup broth; process until smooth.

Heat a large Dutch oven over medium-high heat. Add 2 teaspoons olive oil; swirl to coat. Add onion, carrot, celery, and bell pepper; sauté for 2 minutes, stirring occasionally. Stir in flour; sauté for 2 minutes, stirring frequently. Add garlic; sauté for 30 seconds, stirring constantly. Place onion mixture in a large bowl.

Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add 2 teaspoons oil to pan; swirl to coat. Add half of chicken; sauté 3 minutes. Add browned chicken to onion mixture. Repeat procedure with remaining chicken and 2 teaspoons oil. Combine remaining 1 cup broth, tomatillo mixture, onion mixture, and hominy in pan over medium-high heat, and bring to a boil. Cover, reduce heat, and simmer for 45 minutes, stirring occasionally. Stir in 1/2 teaspoon salt and 1/4 teaspoon black pepper. Ladle 1 2/3 cups stew into each of 6 bowls, and top each with 1 tablespoon sour cream. Garnish with cilantro, if desired.

Curried Couscous Salad with Bacon

• 4 slices bacon
• 1 onion, chopped
• 1 1/2 cups water
• 1 cup uncooked couscous
• 3/4 cup diced carrot
• 3/4 cup diced cucumber
• 1/2 red bell pepper, diced
• 1/2 (15 ounce) can garbanzo beans, drained and rinsed
• 1/4 cup olive oil
• 2 tablespoons white balsamic vinegar
• 1 tablespoon soy sauce
• 1 tablespoon white sugar
• 2 teaspoons curry powder
• salt and pepper to taste

Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. When cool, crumble the bacon slices, and set aside.

Drain all but 1 tablespoon of bacon drippings from the skillet, and cook and stir the onion in the skillet until the edges of the onion begin to turn brown. Set the onion aside.

Bring the water to a boil in a saucepan, and sprinkle in the couscous. Remove the pan from the heat, let stand for 5 minutes to absorb the water, then fluff the couscous with a fork. Allow couscous to cool.

Place the onion, cooled couscous, carrot, cucumber, red bell pepper, and garbanzos into a salad bowl, and stir lightly to combine.

In a bowl, whisk together the olive oil, white balsamic vinegar, soy sauce, sugar, curry powder, and salt and pepper until the sugar has dissolved. Pour the dressing over the salad, mix again lightly, and sprinkle with bacon bits.

Serve with pita chips.

Italian Beef Stew

• 7 teaspoons olive oil, divided
• 1 1/2 cups chopped onion
• 1/2 cup chopped carrot
• 1 tablespoon minced garlic
• 1/4 cup all-purpose flour
• 2 pounds boneless chuck roast, trimmed and cut into cubes
• 3/4 teaspoon salt, divided
• 1/2 teaspoon black pepper
• 1 cup dry red wine
• 3 3/4 cups chopped seeded peeled plum tomato (about 2 pounds)
• 1 1/2 cups fat-free, lower-sodium beef broth
• 1/2 cup water
• 2 teaspoons chopped fresh oregano
• 2 teaspoons chopped fresh thyme
• 1 bay leaf
• 1 (8-ounce) package cremini mushrooms, quartered
• 3/4 cup (1/4-inch-thick) slices carrot
• 2 tablespoons chopped fresh basil
• 1 tablespoon chopped parsley

Heat a Dutch oven over medium-high heat. Add 1 teaspoon oil to pan. Add onion and chopped carrot; sauté 8 minutes, stirring occasionally. Add garlic; sauté for 45 seconds, stirring constantly. Remove from pan.

Add 1 tablespoon oil to pan. Place 1/4 cup flour in a shallow dish. Sprinkle beef with 1/2 teaspoon salt and pepper; dredge in flour. Add half of beef to pan; sauté 6 minutes, browning on all sides. Remove from pan. Repeat procedure.

Add wine to pan, and bring to a boil, scraping pan. Cook until reduced to 1/3 cup (about 5 minutes). Return meat and the onion mixture to pan. Add tomato and next 6 ingredients; bring to a boil. Cover, reduce heat, and simmer for 45 minutes, stirring occasionally. Uncover, and stir in sliced carrot. Simmer, uncovered, for 1 hour or until meat is very tender, stirring occasionally. Discard bay leaf. Stir in remaining 1/4 teaspoon salt, basil, and parsley. Serve with fried polenta.