4 tablespoons tahini (ground sesame)
1 ½ tablespoons spicy brown mustard
1 clove of garlic, mashed
¼ teaspoon salt
½ cup water at room temperature
1 head of red leaf lettuce
Combine tahini, mustard, garlic and salt in a bowl. Add water and mix slowly until ingredients are completely combined.
Wash and dry lettuce; rip into 1½-inch by 2½-inch pieces.
Place lettuce into a serving bowl and toss lightly with dressing.
1/2 c. orange juice, preferably freshly-squeezed (from about 1 1/2 – 2 oranges)
3 tbsp. maple syrup
1/3 c. low-sodium soy sauce (for gluten free recipe, use reduced sodium tamari soy sauce)
1 large red bell pepper
1 tbsp. finely chopped fresh ginger
3 cloves garlic
4 green onions (also called scallions)
1 1/2 lb. boneless skinless chicken breast
1 tsp. canola oil
1 tbsp. cornstarch
2 tbsp. water
1 head red leaf lettuce
Add the orange juice, maple syrup and soy sauce to a small saucepan. Bring to a boil. Reduce heat to maintain a gentle boil, and allow to cook for 12 – 14 minutes, stirring occasionally, until sauce has thickened and coats the back of a spoon. While sauce is reducing, continue on to the next steps. (If the sauce has reached the right thickness before you are ready to add it to the chicken, turn the heat off and let sit on the stove until ready to use.)
Prep the produce and chicken: finely chop the ginger and garlic. Dice the bell pepper. Thinly slice the green onions, and separate the dark green parts from the light green/white parts. Separate the leaves of lettuce, rinse and dry them, set aside. Cut the chicken breast into small cubes, set aside.
Add the oil to a large skillet set on high heat. When oil is hot, add the bell pepper and cook for 2 minutes, stirring frequently.
Add the chicken to the bell pepper and cook for 3 minutes, stirring frequently. Chicken should be mostly opaque, but does not need to be completely cooked through at this stage.
Add the ginger, garlic, and white/light green parts of the green onion. Cook for another minute, stirring frequently.
Add the reduced sauce and cook for another minute, or until chicken is cooked through. (If sauce has not finished reducing at this stage, turn the heat off the chicken pan while the sauce finishes reducing.)
Mix the cornstarch and water together in a small bowl until no lumps remain. Pour the cornstarch slurry into the chicken. Stir and cook for 1 minute. Sauce should thicken and coat the chicken. (If it’s too thick, stir in 1 – 2 tbsp. of water or orange juice. If it’s too thin, mix an additional 1 tsp. cornstarch and 1 tbsp. water and stir in gradually, until desired texture is reached.)
Garnish with remaining green onion and serve immediately with prepared lettuce wraps.
1/2 small garlic clove, finely chopped
Kosher salt
2 teaspoons white wine vinegar or fresh lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh chives
Freshly ground black pepper
8 cups salad greens and fresh herb leaves and tender stems
Combine garlic and a pinch of salt in a large salad bowl.
Mash to a paste with a fork.
Mix in vinegar, then oil and chives; season with salt and pepper.
Add greens and herbs and toss to coat.
8 cups fresh spring greens (arugula, mizuna, red lettuce, etc)
1 cup pea shoots
1 cup edamame (or fresh peas)
1 handful fresh mint (optional)
1/2 cup walnuts
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1/2 tablespoon stone ground mustard
1 tablespoon honey
1/4 teaspoon kosher salt
Fresh ground black pepper
Parmesan cheese
Wash and dry the greens and pea shoots. If using frozen edamame, steam the edamame for about 3 to 4 minutes, then rinse with cold water. Cut the mint into thin strips (chiffonade).
In a dry pan over medium heat, heat the walnuts, stirring frequently, until browned, about 3 to 4 minutes (make sure to watch them constantly so they do not burn).
In a canning jar, add 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, 1/2 tablespoon stone ground mustard, 1 tablespoon honey, 1/4 teaspoon kosher salt, a generous amount of fresh ground black pepper. Shake vigorously to combine. (Alternatively, whisk these ingredients together in a bowl.)
To serve, place the greens in serving bowls or plates. Top with pea shoots, edamame, mint, shavings of Parmesan cheese, and toasted walnuts. Drizzle with balsamic vinaigrette and top with fresh ground pepper.
2 delicata squashes, halved crosswise, seeded and cut into 1/4-inch rings
1 fennel bulb, trimmed, halved and cut lengthwise into 1/4-inch slices
6 tbsp olive oil, divided
1 3/4 tsp sea salt, divided
ground black pepper, to taste
2/3 lb black or red seedless grapes, large stems removed
1 tbsp fresh lemon juice
1 tbsp red wine vinegar
1–2 tsp raw honey
8 cups butter lettuce
1/2 cup roasted, shelled pistachios, chopped
Preheat oven to 400°F. Line 3 baking sheets with parchment paper.
In a large bowl, toss squash, fennel and 2 tbsp oil. Arrange vegetables in a single layer on 2 prepared sheets, making sure not to crowd them. Season with 1 tsp salt and pepper to taste. Roast until tender and slightly caramelized, 20 to 30 minutes. Transfer to a plate and set aside to cool.
Increase oven to 425°F. In a bowl, toss grapes with 1 tbsp oil. Arrange on remaining prepared sheet; sprinkle with ¼ tsp salt and pepper to taste. Roast grapes until shriveled slightly, about 12 minutes. Let cool.
Meanwhile, to a jar with a screw-top lid, add remaining 3 tbsp oil, lemon juice, vinegar, honey, remaining ½ tsp salt and pepper to taste; shake well until combined. To a large bowl or platter, add lettuce. Toss with a small amount of dressing, just enough to coat leaves lightly. Arrange squash and grapes over top; drizzle with more dressing. Top with pistachios.
