Thai Beef Cabbage Cups

• 2 1/2 tsp. dark sesame oil, divided
• 2 tsp. minced peeled fresh ginger
• 3 garlic cloves, minced
• 1 pound ground sirloin
• 1 T. sugar
• 2 T. fresh lime juice
• 1 1/2 T. fish sauce
• 1 T. water
• 1/4 tsp. crushed red pepper
• 1/2 C. vertically sliced red onion
• 1/2 C. chopped fresh cilantro
• 8 large green cabbage leaves or iceburg lettuce
  
• 2 T. finely chopped unsalted, dry-roasted peanuts

Heat large nonstick skillet over medium-high heat. Add 2 tsp. oil to pan; swirl to coat. Add ginger and garlic; cook 1 minute, stirring constantly. Add beef; cook 5 minutes or until nicely browned, stirring to crumble.

Combine remaining 1/2 tsp. oil, sugar, and next 4 ingredients (through pepper) in a large bowl. Add beef mixture, onion, and cilantro; toss well. Place 2 cabbage leaves on each of 4 plates; divide beef mixture evenly among leaves. Top each serving with 1 1/2 tsp. peanuts.

Spicy Stuffed Poblanos

• 4 poblano chiles
• 1/2 cup organic vegetable broth
• 1/2 cup uncooked bulgur
• 1 tablespoon olive oil
• 1 cup chopped onion
• 3 garlic cloves, minced
• 1 (15-ounce) can no-salt-added pinto beans, drained
• 1 (4-ounce) can chopped green chiles, undrained
• 2 teaspoons cumin
• Cooking spray
• 3/4 cup shredded Monterey Jack cheese
• 2 cups chopped seeded tomato (about 2)
• 1/2 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1/4 teaspoon kosher salt
• 1/8 teaspoon ground red pepper
• 1 jalapeño pepper, seeded and finely chopped
  

Preheat broiler.

Place poblanos on a foil-lined baking sheet. Broil 5 minutes on each side or until blackened and charred. Place poblanos in a paper bag; fold to close tightly. Let stand 15 minutes; peel. Cut a slit lengthwise in each poblano; discard seeds, keeping chiles intact. Set aside.

Reduce the oven temperature to 400°.

Bring vegetable broth to a boil in a medium saucepan; gradually stir in bulgur. Remove from heat; cover and let stand for 30 minutes.

Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and garlic to pan; sauté for 5 minutes or until the onion is lightly browned. Add beans, green chiles, and cumin. Bring to a boil, reduce heat, and simmer for 10 minutes or until thickened, stirring occasionally. Remove from heat; let stand 10 minutes. Stir in cooked bulgur.

Divide bean mixture evenly among poblanos. Press poblanos gently to close. Place poblanos, seam-side up, on a foil-lined baking sheet coated with cooking spray. Top each poblano with 3 tablespoons cheese. Bake the poblanos at 400° for 15 minutes or until lightly browned.

Combine tomato and remaining ingredients in a medium bowl. Serve with poblanos.

Spinach Pesto Pasta

• Kosher salt
• 1 pound fusilli
• 3/4 cup salted roasted mixed
• nuts, plus chopped nuts for topping
• 1 clove garlic, roughly chopped
• 8 ounces spinach, tough stems removed
• Finely grated zest and juice of 1 lemon
• 1/3 cup extra-virgin olive oil, plus more for drizzling
• Freshly ground pepper
• 1 cup grape tomatoes, halved

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain and return to the pot.

Meanwhile, make the pesto: Pulse the nuts and garlic in a food processor until coarsely chopped. Add the spinach in batches, pulsing until chopped. Add the lemon zest and juice. With the motor running, add the olive oil in a steady stream; process until smooth, 1 minute. Add 3/4 teaspoon salt, and pepper to taste.

Add the pesto and tomatoes to the pot with the pasta, season with salt and pepper and toss. Divide among bowls; drizzle with olive oil
and top with chopped nuts.

Sophisto Joes

• 1 (14 1/2-ounce) can whole tomatoes in juice, drained
• 1 large onion, chopped
• 4 garlic cloves, finely chopped
• 2 tablespoons unsalted butter
• 1 medium carrot, finely chopped
• 1 celery rib, finely chopped
• 1 1/2 lb ground beef chuck
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 cup dry red wine
• 2 tablespoons Worcestershire sauce
• 1 1/2 tablespoons packed brown sugar
• 4 kaiser rolls, split

Purée tomatoes in a blender.

Cook onion and garlic in butter in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until onion begins to brown, 4 to 5 minutes. Add carrot, celery, and 1/2 teaspoon salt and cook, stirring occasionally, until vegetables are softened, 4 to 5 minutes.

Add beef and brown, stirring to break up lumps, 5 to 6 minutes. Add chili powder, cumin, 1/2 teaspoon salt, and 3/4 teaspoon pepper and cook, stirring, 2 minutes. Add puréed tomatoes, wine, Worcestershire sauce, and brown sugar and boil, stirring occasionally, until sauce has thickened, about 6 minutes. Season with salt and sandwich inside rolls.

Salsa Marinated Chicken with Mexican Rice

• 4 large plum tomatoes
• 1 small yellow or red onion
• 2 to 3 cloves garlic, grated or made into a paste
• 1 Fresno chile pepper, thinly sliced
• 1 jalapeno chile pepper, finely chopped
• Generous handful of fresh cilantro leaves, chopped
• Salt
• 1/3 cup Olive Oil
  
• 2 pounds skinless, boneless chicken breasts or thighs
• Freshly ground pepper
• 2 tablespoons butter
• 1 cup long-grain white rice
• 2 cups chicken stock
• 1 can black beans or vegetarian spicy refried beans
• 1/2 teaspoon ground cumin
• 1 lime

Using the large holes of a box grater, grate the tomatoes and the onion into a bowl. Add the garlic, chile peppers and cilantro and stir to combine. Place half of the salsa in a plastic tub or storage container, season with a little salt, cover and store in the refrigerator. Place the remaining salsa in a large resealable plastic bag and add the olive oil. Sprinkle the chicken liberally with salt and pepper and add it to the bag, shaking it around to coat it with the marinade. Marinate in the refrigerator for 30 minutes and up to 2 hours.

Preheat a grill or a grill pan to medium-high heat.

Meanwhile, melt the butter in a medium pot over medium heat. Add the rice and cook, stirring, until golden brown, 3 to 4 minutes. Add the reserved salsa and the chicken stock and bring to a boil. Reduce the heat to a simmer, cover and cook for 20 minutes. After about 5 minutes, place the chicken on the grill and cook, turning occasionally, for 12 to 15 minutes.

If you are using black beans, rinse and drain them, then reheat them in a small pan with the cumin and some salt and pepper. If you are using refried beans, reheat them in a small pan with the cumin, thinning them with a splash of water.

Cut the lime into wedges and douse the chicken with lime juice when it comes off the grill. Serve the chicken with the rice.

Lo Mein with Tofu

• 1 (14-ounce) package firm water-packed tofu, drained and cut crosswise into 4 (1-inch-thick) pieces
• 8 ounces whole-wheat linguine
• 1 teaspoon dark sesame oil
• 1/2 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper, divided
• 2 tablespoons canola oil, divided
• 3 tablespoons oyster sauce
• 1 1/2 tablespoons mirin (sweet rice wine)
• 1 1/2 tablespoons less-sodium soy sauce
• 1 teaspoon rice vinegar
• 3/4 cup vertically sliced onion
• 2 cups shredded cabbage
• 2 cups peeled, thinly diagonally sliced carrot
• 2 large garlic cloves, thinly sliced
• 1 1/2 cups fresh bean sprouts
• 1/4 cup chopped green onions

Place tofu in a single layer on several layers of paper towels. Cover tofu with several more layers of paper towels, and top with a cast-iron skillet or other heavy pan. Let stand for 30 minutes. Discard paper towels.

Cook pasta in boiling water until al dente; drain. Combine pasta, sesame oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper; toss. Set aside.

Sprinkle remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper evenly over tofu. Heat a large cast-iron skillet over medium-high heat. Add 1 tablespoon canola oil to pan; swirl to coat. Add tofu to pan; cook 4 minutes on each side or until golden. Remove from pan; cut into bite-sized pieces. Combine oyster sauce and next 3 ingredients (through vinegar) in a small bowl, stirring well.

Heat a wok or cast-iron skillet over medium-high heat. Add remaining 1 tablespoon canola oil to pan; swirl to coat. Add onion; stir-fry 2 minutes or until lightly browned. Add cabbage, carrot, and garlic; stir-fry 2 minutes or until cabbage wilts. Reduce heat to medium; stir in tofu and vinegar mixture, tossing to coat. Add pasta and bean sprouts; toss. Cook 2 minutes or until thoroughly heated. Sprinkle with green onions.

Ancho-Chipotle Turkey Chili

• 4 to 5 medium dried ancho chiles, stemmed and seeded
• 4 cups chicken stock
• 1 tablespoon extra-virgin olive oil
• 4 ounces Applewood smoked bacon, chopped
• 2 pounds ground turkey (mix of light and dark meat)
• Kosher salt and freshly ground black pepper
• 1 onion, chopped
• 4 cloves garlic, chopped
• 2 tablespoons finely chopped seeded chipotle in adobo sauce
• 1 rounded tablespoon smoked sweet paprika
• Scant palmful ground cumin
• Scant palmful coriander
• 2 teaspoons unsweetened cocoa powder
• 2 pinches ground cinnamon
• 1/4 cup tomato paste
• 1 (12-ounce) bottle Mexican-style beer

Garnish Options

• Chopped raw onions
• Scallions, chopped
• Cilantro leaves
• Lime wedges
• Lightly crushed tortillas
• Shredded extra-sharp Cheddar cheese
• Sour cream
• Toasted pumpkin seeds
• Diced avocado dressed with lime or lemon juice

Place the anchos and stock in a saucepan over medium heat. Bring to a low boil, and then simmer over low heat to reconstitute.

Heat 1 tablespoon extra-virgin olive oil in a large Dutch oven or large, deep skillet over medium-high heat. Add the bacon and brown a few minutes, and then remove the bacon to a plate with a slotted spoon.

Add the ground turkey and brown and crumble the meat, and season with salt and pepper. Add the onions, garlic, chipotle in adobo, paprika, cumin, coriander, cocoa powder, and cinnamon. Stir and cook to soften, 10 minutes more. Add the tomato paste, and stir 1 minute. Deglaze the pan with the beer.

Puree the anchos and stock.

Add the ancho puree to the chili along with the reserved bacon. Simmer over low heat to thicken 20 to 30 minutes. Serve with the garnishes of your choice.

Asian Pork with Noodles

• 3 pounds boneless pork shoulder
• Kosher salt and freshly ground pepper
• 2 tablespoons vegetable oil
• 4 cups low-sodium chicken broth
• 1 cup soy sauce
• 1/2 cup dry sherry
• 1/4 cup packed dark brown sugar
• 2 tablespoons toasted sesame oil
• 1/2 teaspoon red pepper flakes
• 2 star anise pods
• 1 cinnamon stick
• 5 cloves garlic, smashed
• 1 2-inch piece ginger, peeled and sliced
• 6 to 8 whole dried shiitake mushrooms
• 1 pound soba or ramen noodles
• 1/4 cup water chestnuts, sliced
• 2 Fresno chile peppers, seeded and thinly sliced
• 2 scallions, sliced
• 1/4 cup fresh cilantro

Season the pork with salt and pepper. Heat a skillet over medium-high heat with the vegetable oil. Add the pork and brown on all sides, 6 to 8 minutes. Transfer to a plate.

Combine the broth, soy sauce, sherry, sugar, sesame oil, red pepper flakes, star anise and cinnamon stick in a 5-quart slow cooker. Stirto dissolve the sugar, then add the garlic, ginger and mushrooms. Add the pork, cover and program to cook 4 hours on high, then 2 hours on low, or 6 hours total on low.

Transfer the pork to a platter, cover and let rest 15 minutes. Remove the mushrooms from the broth and halve them, then return to the broth.

Meanwhile, bring a large pot of salted water to a boil and cook the noodles as the label directs. Slice the pork. Divide the noodles among bowls and top with some of the broth and mushrooms and a few slices of pork. Garnish with the water chestnuts, chiles, scallions and cilantro.

Chickpea and Cauliflower Curry

• 1/2 pound dried chickpeas
• 2 bay leaves
• 1 cinnamon stick
• 4 cardamom pods, cracked
• 6 whole cloves
• 12 black peppercorns
• 2 red onions; 1 quartered, 1 diced
• 1 3-inch piece ginger, peeled and chopped
• 4 cloves garlic
• 1/4 cup vegetable oil
• Kosher salt
• 1 serrano chile pepper, chopped (remove seeds for less heat)
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/8 teaspoon turmeric
• 2 plum tomatoes, diced
• 6 cups cauliflower florets
• 1/2 pound fresh or frozen okra (thawed, if frozen), halved lengthwise
• Juice of 1 lemon
• 1/2 cup chopped fresh cilantro or mint

Soak the chickpeas overnight in a bowl of cold water; drain and place in a large pot.

Wrap the bay leaves, cinnamon stick, cardamom, cloves and peppercorns in a piece of cheesecloth and tie with twine. Add to the pot along with 8 cups water and bring to a boil over medium-high heat, skimming off any foam from the surface. Reduce the heat to medium and simmer until the chickpeas are tender, about 50 minutes. Strain the chickpeas, reserving the cooking liquid and spice bundle.

Meanwhile, pulse the quartered onion, ginger and garlic in a mini food processor to form a paste. Heat the vegetable oil in a large pot over medium-high heat. Add the diced onion and cook until browned, 6 to 10 minutes. Add 1 1/4 teaspoons salt, the ginger-garlic paste and the serrano. Cook, stirring, until the mixture is dry, 5 to 7 minutes. Add the cumin, coriander and turmeric and cook until fragrant, about 1 more minute.

Add the chickpeas, tomatoes, 3 cups of the reserved cooking liquid and the spice bundle; simmer until thickened, about 20 minutes. Add the cauliflower and cook until slightly tender, 5 to 6 minutes (add more cooking liquid, if needed). Stir in the okra and cook until just tender, about 5 minutes. Discard the spice bundle. Stir in the lemon juice and cilantro and season with salt.

Turkey Reuben Wraps

• 2 cups shredded cabbage
• 1 cup shredded carrots
• 1/2 cup thousand island salad dressing
• 3 tablespoons cider vinegar
• 4 (10 inch) whole wheat tortillas
• 1/4 cup thousand island salad dressing (optional)
• 4 romaine lettuce leaves
• 12 ounces sliced deli turkey meat
• 8 thin slices Gruyere cheese or Swiss cheese

Combine the cabbage, carrots, 1/2 cup salad dressing, and cider vinegar in a large bowl.

Spread each tortilla with 1 tablespoon salad dressing (optional). Line each wrap with one lettuce leaf and arrange 3 ounces of turkey down the center of the lettuce. Place 2 cheese slices on top of the turkey. Top with 3/4 cup of the cabbage mixture.

Fold the bottom of the tortilla snugly over the filling, then fold in the left and right edges. Roll the wrap up to the top edge, forming a tight cylinder. Repeat with the remaining ingredients. Wrap in paper sandwich wrappers or plastic wrap, and store in refrigerator until serving. Before serving, cut each wrap in half across the middle with a slightly diagonal cut.

Chicken Tostadas with Avocado Dressing

• 2 tablespoons reduced-fat sour cream
• 2 tablespoons fat-free, lower-sodium chicken broth
• 2 tablespoons fresh lemon juice
• 2 teaspoons canola oil
• 1/4 teaspoon ground red pepper
• 1/8 teaspoon salt
• 1/2 ripe peeled avocado
• 1 1/2 tablespoons canola oil, divided
• 4 (6-inch) flour tortillas
• 2 garlic cloves, minced
• 1 jalapeño pepper, minced
• 2 cups shredded skinless, boneless rotisserie chicken breast
• 1 cup shredded iceberg lettuce
• 1/2 cup chopped tomato
• 1/4 cup (1 ounce) crumbled queso fresco

Combine the first 7 ingredients in a food processor, and process until smooth.

Heat a large nonstick skillet over medium-high heat. Add 3/4 teaspoon oil to pan. Cook 1 tortilla 2 minutes on each side or until golden brown. Repeat procedure with 2 1/4 teaspoons oil and remaining tortillas.

Add remaining oil to pan. Add garlic and jalapeño; sauté 1 1/2 minutes. Add chicken; cook 2 minutes. Place 1 tortilla on each of 4 plates; top each tortilla with 1/2 cup chicken mixture, 1/4 cup lettuce, 2 tablespoons tomato, and 1 tablespoon cheese. Top each serving with 3 tablespoons dressing.

Roasted Chicken with New Potatoes and Asparagus

• 1 1/2 pounds new potatoes, halved, or boiling potatoes, cut into 3/4-inch pieces
• 10 cloves garlic
• 3 1/2 tablespoons cooking oil
• Salt
• 4 bone-in chicken breasts (about 2 1/4 pounds in all)
• 1 tablespoon lemon juice
• Fresh-ground black pepper
• 1 tablespoon butter, cut into 4 pieces
• 1 pound asparagus, tough ends snapped off and discarded, spears cut diagonally into 1-inch pieces
• 1/2 teaspoon grated lemon zest (from about 1/2 lemon)

Heat the oven to 425°. In a large roasting pan, toss the potatoes and garlic with 1 1/2 tablespoons of the oil and 1/2 teaspoon salt. Put the pan in the upper third of the oven and cook, stirring once, for 15 minutes.

Meanwhile, coat the chicken with 1 tablespoon of the oil; arrange the pieces, skin-side up, in a smaller roasting pan. Sprinkle the chicken with the lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Top each piece of chicken with a piece of the butter.

Stir the potatoes. Put the chicken in the oven with the potatoes and cook for 10 minutes. Add the asparagus, the remaining 1 tablespoon oil, and 1/8 teaspoon each salt and pepper to the potatoes. Stir and continue cooking until the chicken, potatoes, and asparagus are done, 10 to 15 minutes longer. Remove both pans from the oven. Toss the potatoes and asparagus with the lemon zest. Serve with the chicken breasts.

Stir-Fried Chinese Egg Noodles

• 8 ounces fresh or frozen Chinese egg noodles, thawed
• 1 tablespoon canola oil
• 1 cup sliced cremini mushrooms
• 5 garlic cloves, minced
• 3 green onions, diagonally sliced
• 1/4 cup lower-sodium soy sauce
• 1 tablespoon brown sugar
• 1 1/2 tablespoons fresh lime juice
• 1 tablespoon dark sesame oil
• 1 tablespoon ketchup
• 1 tablespoon chile paste (such as sambal oelek)
• 2 large eggs
• 2 cups spinach, trimmed

Cook the egg noodles according to package directions, omitting salt and fat. Drain. Set aside.

Heat a large skillet over medium-high heat. Add canola oil to pan, and swirl to coat. Add mushrooms; sauté 4 minutes, stirring occasionally. Add garlic and green onions; sauté for 1 minute, stirring constantly. Combine soy sauce and the next 5 ingredients (through chile paste), stirring well. Stir soy sauce mixture into mushroom mixture; bring to a boil.

Add noodles to pan; toss to coat. Add eggs; cook 2 minutes or until eggs are set, tossing well. Remove from heat; stir in spinach.