Salsa Verde Carnitas

• 3 1/2 pounds pork butt (pork shoulder)
• 2 cups salsa verde
• 1 onion, chopped
• 3 cups chicken stock
• 2 teaspoons cumin seeds, toasted
• 2 teaspoons coriander seeds
• 1 Tbsp chopped fresh oregano (or 1 teas dried)
• 1/2 cup chopped fresh cilantro
• Salt
• 12 to 16 corn tortillas, heated and softened
• 1/4 head of cabbage, very thinly sliced
• 1 teaspoons olive oil
• 1 teaspoon seasoned rice vinegar (if you only have unseasoned, add 1/4 teaspoon of sugar to it)
• Salt and pepper
• 1 avocado, peeled, seeded, and chopped
• 1/2 cup crumbled Cotija Mexican farmer's cheese, or some grated Monterey Jack cheese
• Crema fresca, crema Mexican, or sour cream
• Chopped cilantro leaves for garnish

Trim the excess fat from the pork shoulder roast. Put the roast, the salsa verde, onion, chicken stock stock, cumin seeds, coriander seeds, and oregano in a large, thick-bottomed pot, and heat on high heat. Bring to a boil, and reduce heat to a low simmer. Cover and simmer until meat pulls away easily with a fork, about 3 hours.

Preheat oven to 400°F. Remove meat from liquid in pot and put the meat into a roasting pan. With 2 forks, tear the meat into large shreds, spreading them out in an even layer in the roasting pan. Roast meat for 15 to 20 minutes until parts are brown and crispy.

While the meat is roasting, skim and discard fat from the liquid in the large pot. Heat the pot on high and vigorously boil the remaining liquid, stirring, until reduced to 2 1/2 cups, 8 to 10 minutes.

Return the meat to the pot with the liquid. Stir in chopped cilantro. Season with salt.

Serve with heated and softened corn tortillas (20 seconds each in the microwave spread out over a paper towel will heat and softened packaged tortillas sufficiently), diced avocado, crumbed Cotija or grated Monterey jack cheese, sour cream (or crema fresca), and seasoned cabbage slaw.

Place thinly sliced cabbage in a medium sized bowl. Sprinkle on olive oil, seasoned rice vinegar, salt and pepper. You can substitute white vinegar or apple cider vinegar for the rice vinegar, if you do, sprinkle on some sugar to help balance the acidity of the vinegar. Toss. Adjust seasonings. Let sit for 10 minutes for the cabbage to absorb some of the dressing.

Mushroom and Burgundy Stew

• 1/4 cup extra-virgin olive oil
• 4 ounces pancetta, chopped or 4 slices bacon, chopped, optional
• 2 pounds crimini mushrooms, halved
• 2 medium onions, chopped
• 2 carrots, chopped
• 2 ribs celery, chopped
• 4 large cloves garlic, sliced
• 2 bay leaves
• Salt and freshly ground black pepper
• A sprig fresh marjoram, finely chopped or 1 teaspoon dried

• A few sprigs fresh thyme, leaves picked and finely chopped
• 3 tablespoons flour
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 2 1/2 cups, half a bottle, dry red burgundy wine
• 4 cups beef or mushroom stock
• 1 pound egg noodles
• 2 tablespoons butter
• A handful fresh parsley, finely chopped

Heat the extra-virgin olive oil in a large Dutch oven over medium-high heat, add the pancetta or bacon, if using, until crispy. Add the mushrooms and cook until brown and tender, about 15 minutes or so. Add the onions, carrots, celery, garlic, bay leaves, salt, pepper, marjoram, and thyme. Cook, covered, 10 minutes more, stirring occasionally, to soften the vegetables. Stir in the flour for 1 minute, then add the tomato paste and Worcestershire sauce. Add the wine and reduce by half, a couple of minutes, then add the stock and simmer to thicken a bit. Cool completely and store for make-ahead meal, reheat over medium heat to bubbly.

While the stew simmers, bring water to a boil, salt it and cook off the egg noodles just before you're ready to serve. Drain them when they have a little bite to them and add back to the hot pot, stir together with butter, salt, and parsley. Serve the noodles in shallow bowls with stew.

Fontina Polenta with Mushroom Sauté

• 2 tablespoons olive oil
• 2 (4-ounce) packages exotic mushroom blend, chopped
• 1 (8-ounce) package presliced cremini mushrooms
• 1 teaspoon minced fresh thyme
• 1/2 teaspoon minced fresh oregano
• 3 garlic cloves, chopped
• 1/3 cup organic vegetable broth
• 2 teaspoons fresh lemon juice
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 2 cups 2% reduced-fat milk
• 1 1/2 cups organic vegetable broth
• 3/4 cup instant polenta
• 1 cup (4 ounces) shredded fontina cheese, divided
• 1/4 teaspoon salt

Heat oil in a skillet over high heat. Add mushrooms; sauté 4 minutes. Add herbs and garlic; sauté 1 minute. Stir in 1/3 cup broth, juice, 1/8 teaspoon salt, and pepper.

Bring milk and 1 1/2 cups broth to a boil. Stir in polenta; cook 4 minutes, stirring constantly. Stir in half of cheese and 1/4 teaspoon salt. Divide polenta among 4 gratin dishes; top with remaining cheese. Broil 5 minutes. Top each serving with 1/2 cup mushrooms

Chicken Paillard with Curry Gravy

• 4 (6-ounce) boneless, skinless chicken breasts
• Salt and freshly ground black pepper
• 1 clove garlic, grated or minced
• 1 teaspoon orange zest
• 1 teaspoon lemon zest
• Juice of 1/2 lemon
• Juice of 1/2 orange
• 2 sprigs fresh tarragon, leaves chopped
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons butter
• 1 large shallot, finely chopped
• 1 tablespoon mild curry powder
• 2 tablespoons flour
• 1 1/2 cups chicken broth
• 1/4 cup frozen green peas

Cut each chicken breast across but not all the way through the meat and open the breast up; pound gently and flatten to form large, very thin cutlets. Season the chicken with salt and pepper. Combine the garlic, zest, juice, tarragon and extra-virgin olive oil in a shallow dish and turn the chicken to coat evenly in the mixture. Let marinate 15 minutes.

Heat a griddle or grill pan over medium-high heat. (Alternatively, chicken can be cooked off 1 at a time in a large skillet.) Shake the excess marinade off the chicken and cook 2 to 3 minutes on each side until cooked through and lightly browned. Discard the marinade.

Meanwhile, heat a small skillet or pot over medium heat, melt the butter and add the shallot; cook gently 3 minutes. Sprinkle with the curry powder and stir; whisk in the flour and cook 1 minute more. Then whisk in the broth and bring to a bubble. Add the peas and simmer in the sauce for 2 minutes.

Spoon the gravy into small pools on a platter and top with the chicken.

Turkey-Hummus Sliders

• 1 English cucumber, diced
• 1/2 cup crumbled feta cheese
• 2 tablespoons red wine vinegar
• 1 teaspoon dried mint
• 4 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 1 1/2 pounds ground turkey
• 1 cup hummus, preferably spicy or roasted red pepper (about a 7-ounce container)
• 1/2 cup chopped fresh parsley
• 2 teaspoons ground coriander
• 16 mini pita pockets, preferably whole wheat, split open and warmed
• 2 to 3 plum tomatoes, sliced

Toss the cucumber, feta, vinegar, mint, 1 tablespoon olive oil and a pinch each of salt and pepper in a bowl; cover and refrigerate.

Mix the turkey, 1/2 cup hummus, the parsley and coriander in a bowl; season generously with pepper. Dampen your hands and shape the mixture into 16 small patties, about 1/2 inch thick.

Heat 1 1/2 tablespoons olive oil in a medium cast-iron skillet over medium-high heat. Add half of the patties and cook until browned and cooked through, about 2 minutes per side. Transfer to a plate. Cook the remaining patties in the remaining 1 1/2 tablespoons olive oil.

Mix the remaining 1/2 cup hummus with a splash of hot water in a bowl. Spread some of the hummus on the inside of each pita; fill with a tomato slice, turkey patty and some of the cucumber mixture.

Bulgur Veggie Burgers with Lime Mayonnaise

• 1/2 cup chopped onion, divided
• 1 tablespoon olive oil plus additional for brushing
• 1/2 cup bulgur
• 1 cup water
• 1 cup canned pinto beans, rinsed and drained
• 1 1/2 tablespoon soy sauce
• 3/4 cup walnuts (2 1/2 ounces)
• 2 garlic cloves, coarsely chopped
• 1/2 cup packed cilantro sprigs
• 3/4 teaspoon ground cumin
• 1/4 teaspoon cayenne
• 1/4 cup mayonnaise
• 1/4 teaspoon grated lime zest
• 1/2 teaspoon fresh lime juice
• 4 slices multi-grain bread or pita pockets

Cook half of onion with 1/4 teaspoon salt in oil in a small heavy saucepan over medium heat, stirring occasionally, until golden, 5 to 7 minutes. Add bulgur and water and cook, covered, over low heat until water is absorbed, 15 to 18 minutes. Transfer to a bowl and stir in beans and soy sauce.

Pulse bulgur mixture, walnuts, garlic, cilantro, cumin, cayenne, a rounded 1/4 teaspoon salt, 1/2 teaspoon pepper, and remaining onion in a food processor until finely chopped.

Form rounded 1/2 cups of mixture into 4 (31/2-inch-diameter) patties. Chill at least 10 minutes.

While patties chill, stir together mayonnaise, zest, and juice.

Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas). Put perforated grill sheet on grill and preheat 10 minutes.

Brush patties all over with oil.

Oil grill sheet, then grill burgers on grill sheet, covered only if using a gas grill, carefully turning once, until golden brown, about 8 minutes total.

Serve burgers open-faced on buns or in pita pockets with lime mayonnaise.

Mediterranean Chicken Salad

• 6 tablespoons olive oil
• 2 tablespoons plus 2 teaspoons tarragon vinegar
• 1 tablespoon chopped fresh tarragon
• 1/2 tablespoon fresh lemon juice
• 1/2 tablespoon Dijon mustard
• 3 cups diced cooked chicken (from one 3-pound purchased cooked chicken)
• 1/2 cup orzo (rice-shaped pasta; about 3 ounces)
• 1 cup halved cherry tomatoes (about 10 ounces)
• 1 6-ounce jar marinated artichoke hearts, drained
• 1/2 cup coarsely chopped pitted Kalamata or Burgundy olives
• 1/3 cup dried currants
• 1 1/2 tablespoons drained capers

Combine oil, vinegar, tarragon, lemon juice, and mustard in small bowl; whisk to blend. Season dressing to taste with salt and pepper. Place chicken in medium bowl. Mix in 1/4 cup dressing.

Cook orzo in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse under cold water to cool; drain well. Transfer orzo to large bowl. Stir in remaining dressing and toss to coat. Add chicken mixture, tomatoes, artichoke hearts, olives, currants, and capers. Season salad to taste with salt and pepper and serve.

Buffalo Barbecue Pulled Chicken with Blue Cheese Cornbread

• 2 tablespoons extra virgin olive oil
  
• 3-4 small ribs celery, chopped
• 2 large carrots, peeled and chopped
• 1 onion, chopped
• 4 cloves garlic, chopped or grated
• 1 Fresno or Holland chili pepper, seeded and finely chopped
• Salt and freshly ground black pepper
• 2 tablespoons fresh thyme
• 1 bottle lager beer or 1 1/2 cups chicken stock (12 ounces)
• 2 tablespoons brown sugar
• 1 can tomato sauce (14 ounces)
• 1/4-1/3 cup hot sauce, depending on desired heat level (medium to spicy)
• 2 tablespoons Worcestershire sauce
• 2 tablespoons cider vinegar
• 4 pieces poached chicken breast, meat pulled or chopped
• 2 boxes corn muffin mix, prepared according to the package directions, such as Jiffy brand (8.5 ounces each)
• 1 cup crumbled blue cheese
• 4 scallions, whites and greens, finely chopped

Pre-heat the oven to 425°F.

Heat a large ovenproof skillet with 2 tablespoons EVOO, two turns of the pan, over medium-high heat. Add the celery, carrots, onion, garlic, chili pepper, salt, pepper and thyme and sauté to soften the vegetables, 10-12 minutes, then deglaze the pan with the beer or stock.

Stir together the brown sugar, tomato sauce, hot sauce, Worcestershire sauce and vinegar in a bowl. Pour into the skillet and stir to combine. Mix in the chicken pieces using tongs and cool and store for a make-ahead meal.

Reheat over medium heat just to warm it up while you mix together the cornbread topper or, to serve immediately, keep warm on low while you mix the cornbread batter, then transfer to the oven and bake until the top is deep golden brown.

Cook's Note: The filling may be transferred to a casserole dish if your skillet cannot transfer to the oven.

For the topping: Follow the package directions for the cornbread batter, then stir in the blue cheese and scallions. Pour the batter over the chicken filling in an even layer and bake to golden brown and firm to the touch, about 12-15 minutes.

Mexican Beef Stew

• 6 ancho chiles
• 2 cups beef stock
• Vegetable or olive oil, for drizzling
• 4 ounces smoky good quality bacon, chopped
• 2 pounds beef top round, cut into bite-size chunks
• Kosher salt and freshly ground black pepper
• 2 medium onions, finely chopped
• 4 large cloves garlic, finely chopped or grated
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• About 2 teaspoons unsweetened cocoa
• About 1/2 teaspoon ground cinnamon
• About 1/2 teaspoon ground cloves
• 1 (12-ounce) bottle Mexican-style lager beer (recommended: Negra Modelo)
• 1 (14-ounce) can whole, diced or crushed fire-roasted tomatoes
• 1 tablespoon honey
• Juice of 1 lime
• Sour cream
• Fresh cilantro leaves
• Warm or charred tortillas or rice
• Black beans

Preheat the oven to 275 degrees F.

Stem and seed the chiles and place in a pot with beef stock over high heat. Bring to a boil, then reduce the heat and simmer gently to reconstitute. Cook's Note: Use a little water to supplement if stock alone will not cover peppers.

Heat a large Dutch oven with a drizzle of oil over medium-high heat, and add the bacon to the pan and stir until crisp. Remove with a slotted spoon. Pat the meat dry, season with a little salt and lots of black pepper, then add to the bacon drippings and brown evenly to caramelize the meat. Brown the meat in 2 batches if necessary in order not to crowd the pan. Remove the meat and add another drizzle of oil, if necessary. Add the onions, and garlic and soften a few minutes. Stir in the cumin, coriander, cocoa, cinnamon, and cloves, and stir to toast the spices and combine. Deglaze the pan with beer and evaporate.

In a food processor, puree the softened peppers and stock with tomatoes. Pour into the pot, slide the browned meat and bacon back in, and drizzle in the honey. Cover the pot and transfer to the oven for 2 1/2 hours or until the meat falls apart with a fork. Cool and store for a make-ahead meal. Reheat over medium heat and add the lime juice just before serving.

Garnish with sour cream and fresh cilantro leaves, and serve with tortillas or rice and warm black beans.

Garganelli with Asparagus and Pecorino Cheese

• 8 ounces uncooked garganelli pasta
• 1 tablespoon kosher salt
• 2 tablespoons olive oil
• 2 1/2 cups (1-inch) slices asparagus (about 1 pound)
• 1 cup fat-free, lower-sodium chicken broth
• 1 tablespoon grated lemon rind
• 1 garlic clove, minced
• 1/4 cup (1 ounce) grated fresh pecorino Romano cheese
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons shaved fresh pecorino Romano cheese

Cook pasta in boiling water with 1 tablespoon kosher salt according to package directions, omitting additional fat. Drain.

Heat a large skillet over medium-high heat. Add oil to pan, swirling to coat. Add asparagus to pan; cook 3 minutes or until crisp-tender, stirring occasionally. Remove from pan; keep warm. Add broth, lemon rind, and garlic to pan; cook until liquid is reduced to 1/2 cup (about 6 minutes). Return asparagus to pan. Add pasta, grated cheese, salt, and pepper; toss well. Place about 1 1/4 cups pasta mixture in each of 4 shallow bowls; top each serving with 1 1/2 teaspoons shaved cheese.

Stir-Fried Rice Noodles with Beef and Spinach

• 6 ounces uncooked wide rice sticks (rice-flour noodles)
• 1 tablespoon canola oil
• 1 cup thinly sliced green onions
• 2/3 pound top sirloin steak, cut into thin strips
• 2 cups sliced shiitake mushroom caps
• 2 garlic cloves, finely minced
• 1 (6-ounce) bag washed baby spinach
• 2 tablespoons rice vinegar
• 1 tablespoon fresh lime juice
• 3 tablespoons lower-sodium soy sauce
• 2 teaspoons grated peeled fresh ginger
• 2 teaspoons Sriracha (hot chile sauce)
• 1 tablespoon dark sesame oil
• 1/4 teaspoon salt
• 2 teaspoons sesame seeds, toasted

Cook noodles according to package directions, omitting salt and fat. Drain and rinse under cold water; drain.

Heat a large skillet or wok over high heat. Add canola oil to pan; swirl to coat. Add onions and steak; stir-fry 1 minute. Add mushrooms and garlic; stir-fry 1 minute. Add spinach; stir-fry 1 minute or until greens wilt.

Combine rice vinegar and the next 4 ingredients (through Sriracha) in a small bowl, stirring with a whisk. Add vinegar mixture to steak mixture; cook 30 seconds, stirring constantly. Stir in noodles, sesame oil, and salt; cook for 1 minute or until noodles are thoroughly heated, tossing to combine. Sprinkle with sesame seeds.

Herb and Goat Cheese-Stuffed Chicken Breasts with Spinach

• 1/4 cup panko (Japanese breadcrumbs)
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 (4-ounce) package goat cheese
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/2 teaspoon kosher salt, divided
• 4 teaspoons olive oil, divided
• 1/4 teaspoon crushed red pepper
• 1 (10-ounce) package fresh spinach
• Lemon wedges (optional)

Preheat broiler to high.

Combine first 4 ingredients in a small bowl. Cut a horizontal slit through thickest portion of each breast half to form a pocket. Stuff 2 tablespoons cheese mixture into each pocket; close opening with a wooden pick. Sprinkle chicken with 1/4 teaspoon salt.

Heat a large nonstick skillet over medium-high heat; add 1 tablespoon olive oil to pan. Add chicken to pan, and cook for 2 minutes on 1 side or until browned. Arrange chicken on a baking sheet (browned side up); broil for 8 minutes or until done.

Heat skillet over medium-high heat. Add remaining 1 teaspoon oil, red pepper, and spinach; cook for 2 minutes or until spinach wilts. Stir in the remaining 1/4 teaspoon salt.

Chipotle Pork Tacos

• 1 (1-pound) pork tenderloin, trimmed
• 1 1/2 teaspoons finely grated lime rind
• 1 tablespoon fresh lime juice
• 2 teaspoons minced fresh oregano
• 1 teaspoon brown sugar
• 2 teaspoons chopped chipotle chile in adobo sauce
• 2 teaspoons bottled minced garlic
• 1/4 teaspoon salt
• Cooking spray
• 1 cup thinly sliced shallots
• 2 teaspoons olive oil
• 8 (6-inch) corn tortillas
• 1/4 cup reduced-fat sour cream
• Chopped cilantro (optional)

Place pork tenderloin between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Remove plastic wrap. Cut pork into thin strips. Combine pork, lime rind, and next 6 ingredients (through salt).

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shallots to pan; sauté for 4 minutes or until tender. Place shallots in a large bowl. Add oil to pan. Add pork; sauté for 3 minutes or until no longer pink. Add pork to shallots.

Warm tortillas according to the package directions. Spoon 1/3 cup pork mixture onto each tortilla, and top each tortilla with 1 1/2 teaspoons sour cream and cilantro. Fold in half.

Chicken Parmesan Burgers

• 2 (3-ounce) square ciabatta rolls
• 1 garlic clove, halved
• 1/2 pound ground chicken
• 1/3 cup plus 2 tablespoons lower-sodium marinara sauce, divided
• 1/2 teaspoon chopped fresh rosemary
• 1/2 teaspoon chopped fresh thyme
• 1/4 teaspoon crushed red pepper
• 1/8 teaspoon kosher salt
• 1/8 teaspoon black pepper
• Cooking spray
• 1/4 cup shredded part-skim mozzarella cheese, divided
• 8 basil leaves

Preheat broiler.

Cut rolls in half. Place bread, cut side up, on a baking sheet. Broil for 3 minutes or until lightly browned. Remove bread from pan. Rub each slice with cut side of garlic. Set aside.

Preheat oven to 375°.

Combine chicken, 1/3 cup marinara, rosemary, thyme, red pepper, salt, and black pepper. Divide into 2 portions, shaping each into a 1/4-inch-thick patty. Heat an ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook for 3 minutes. Turn patties, and place pan in oven. Bake at 375° for 8 minutes. Top each patty with 2 tablespoons cheese; bake 1 minute.

Layer bottom half of each roll with 2 basil leaves, 1 patty, 1 tablespoon marinara, 2 basil leaves, and roll top.