Grilled Curried Chicken

• 2 Tbsp Olive oil
• 2 tsp Curry powder
• 1 tsp Garlic salt
• 1 tsp Onion powder
• 1 tsp Paprika
• 1 1/2 lb Boneless skinless chicken breast

Mix oil, curry powder, garlic salt, onion powder and paprika in small bowl. Place chicken in large resealable plastic bag or glass dish. Add curry mixture; turn to coat well.

Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.

Grill over medium-high heat 6 to 7 minutes per side or until chicken is cooked through.

Linguine and Zucchini with Bagna Cauda Sauce

• 2 garlic cloves, minced
• 7 flat anchovy fillets, rinsed, patted dry, and minced
• 3 tablespoons extra-virgin olive oil
• 1 cup heavy cream
• 1/2 teaspoon fresh lemon juice
• 1 pound linguine
• 2 pounds zucchini, cut into 1/8-inch matchsticks

Cook garlic with anchovies in oil in a 12-inch heavy skillet over medium heat, stirring, until golden, about 2 minutes. Add cream and simmer, stirring occasionally, until slightly thickened, about 5 minutes. Stir in lemon juice and season with salt and pepper.

Meanwhile, cook linguine in a pasta pot of well-salted boiling water until al dente, adding zucchini 2 minutes before pasta is ready. Drain, then toss with sauce.

Bombay Tofu Curry with Coconut Rice

• 5 teaspoons canola oil, divided
• 1 pound tofu or peeled and deveined shrimp
• 3/4 teaspoon salt, divided
• 1/4 teaspoon black pepper
• 1 1/2 cups prechopped onion
• 1 1/2 tablespoons curry powder
• 1 tablespoon mustard seeds
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground red pepper
• 1 1/3 cups hot water
• 1 cup frozen peas and carrots
• 1 cup light coconut milk
• 1 cup uncooked instant rice
• 1 tablespoon chopped fresh cilantro

Heat a Dutch oven over medium-high heat. Add 2 teaspoons oil; swirl to coat. Sprinkle shrimp with 1/8 teaspoon salt and black pepper. Add tofu to pan; cook 2 minutes on each side or until done.

Reduce heat to medium; add remaining 3 teaspoons oil; swirl to coat. Add onion; cook 2 minutes, stirring constantly. Add 1/2 teaspoon salt, curry powder, and next 3 ingredients (through red pepper); cook 1 minute, stirring constantly. Add hot water and peas and carrots; bring to a boil. Cover and reduce heat to medium-low; simmer 5 minutes.

While curry cooks, bring milk to a boil in a saucepan. Stir in remaining 1/8 teaspoon salt and rice. Cover and remove from heat. Let stand 5 minutes or until liquid is absorbed.

Place about 1/3 cup rice on each of 4 plates; top each serving with about 1 cup tofu mixture. Sprinkle each serving with 3/4 teaspoon cilantro.

Crunchy Tuna Burger

• 1-1 1/4 pounds fresh tuna, roughly chopped
• 1/4 cup chives, finely chopped
• 2 tablespoons Tamari (dark soy sauce)
• 3 garlic cloves, grated or finely chopped
• Freshly ground black pepper
• 1 cup panko breadcrumbs
• 2 tablespoons black sesame seeds
• 1/4 cup vegetable, peanut, safflower or canola oil
• 8 dinner rolls or brioche rolls
• 1/2 head Bibb lettuce (about 4-5 leaves)
• 1/4 cup pickled ginger
• 1/2 cup store-bought wasabi mustard or Asian sweet-hot mustard or combine 1/2 cup yellow mustard, 2 tablespoons honey and 1 teaspoon wasabi paste in a small bowl

Add the tuna to a food processor and pulse to grind. Put the tuna in bowl and stir in the chives, Tamari, garlic and black pepper, to taste. Add the panko breadcrumbs and sesame seeds to a shallow dish. Form the tuna mixture into eight small patties and roll in the breadcrumbs.

In a large skillet over medium-high heat, add the vegetable oil. Put the burgers in the pan and cook until lightly golden brown on the outside and pink in the middle, about 2 minutes per side.

Place the burgers on the bun bottoms. Top with lettuce and pickled ginger, then slather the bun tops with wasabi mustard. Cover with the bun tops.

Asparagus with Balsamic Tomatoes

• 1 pound asparagus, trimmed
• 2 teaspoons extra-virgin olive oil
• 1 1/2 cups halved grape tomatoes
• 1/2 teaspoon minced fresh garlic
• 2 tablespoons balsamic vinegar
• 1/4 teaspoon salt
• 3 tablespoons crumbled goat cheese
• 1/2 teaspoon black pepper
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Cook asparagus in boiling water 2 minutes or until crisp-tender. Drain.

Heat olive oil in a large skillet over medium-high heat. Add tomatoes and garlic; cook 5 minutes. Stir in vinegar; cook 3 minutes. Stir in salt. Arrange asparagus on a platter; top with tomato mixture. Sprinkle with cheese and pepper.

Meatloaf Burgers

• 1 small onion (1/2 sliced into rings, 1/2 diced)
• 1 pound meatloaf mix (ground pork, beef and veal) or ground turkey
• 1/4 cup fresh parsley, chopped
• 1/2 cup breadcrumbs (preferably panko)
• 1 large egg
• 1 teaspoon sweet or smoked paprika
• 1/3 cup ketchup
• 1/3 cup duck sauce
• Kosher salt and freshly ground pepper
• 1 tablespoon extra-virgin olive oil
• 4 potato buns or other rolls, split
• Lettuce, sliced tomato and pickle slices, for topping

Preheat a grill to medium high. Combine the meatloaf mix with the diced onion, parsley, breadcrumbs, egg, paprika, 1 tablespoon each ketchup and duck sauce, 1 teaspoon salt and 1/2 teaspoon pepper. Gently form into four 1-inch-thick patties; make an indentation in the center of each.

Brush the patties with the olive oil and grill until marked on the bottom, about 6 minutes. Meanwhile, mix the remaining ketchup and duck sauce in a small bowl for brushing; set aside a few tablespoons. Turn the patties, brush with the ketchup mixture and continue grilling until cooked through, about 5 more minutes. Toast the buns, if desired.

Spread the buns with the reserved ketchup mixture. Serve the patties on the buns; top with the onion, lettuce, tomato and pickles. Serve with potato chips, if desired.