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.