Spicy Dry-Fried Beef

INGREDIENTS:

• 12 ounces lean flank steak

• 3 tablespoons peanut or vegetable oil

• 2 cups julienned carrots

• 1 cup julienned celery

• 3 small dried red chilies, snipped on one end

• 2 tablespoons soy sauce (or tamari for gluten free)

• 1 tablespoon minced ginger

• 1 teaspoon minced garlic

• 2 teaspoons sesame oil

• 2 scallions, finely shredded

• 1/2 teaspoon salt

• 1/8 teaspoon freshly ground pepper

PREPARATION:

1. Cut the beef with the grain into 2-inch-wide strips. Cut each strip across the grain into 1/4-inch-thick slices, then stack the beef slices and cut across the grain into 2-inch-long matchsticks.

2. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon of the peanut oil, add the carrots, celery, and chilies, then, using a metal spatula, stir-fry 1 minute or until the vegetables have absorbed all of the oil. Transfer the vegetables to a plate.

3. Swirl the remaining 2 tablespoons peanut oil into the wok, carefully add the beef, and spread it evenly in one layer in the wok. Cook undisturbed 1 minute, letting the beef begin to sear. Then stir-fry 1 minute, or until the beef starts to foam and release its juices. Continue stir-frying 2 to 3 minutes or until almost all the liquid has evaporated and the oil begins to sizzle. Reduce the heat to medium and continue stir-frying 3 minutes until the beef is well browned, all the liquid has disappeared, and the wok is almost dry. Swirl the soy sauce into the wok and stir-fry 30 seconds or until well combined. Add the ginger and garlic and stir-fry 10 seconds or until the aromatics are fragrant. Add the carrot mixture and stir-fry 30 seconds or until well combined. Add the sesame oil and scallions and sprinkle on the salt and pepper.

White Turkey Chili with Kale

INGREDIENTS:

• 2 tsp olive oil, divided

• 1 lb ground turkey or chicken

• 2 tsp chile powder

• 1 tsp each ground cumin and dried oregano

• 1/2 tsp sea salt

• 1 large yellow onion, chopped

• 2 cups stemmed and chopped kale

• 4 green onions, chopped, light and dark green parts divided

• 1 stalk celery, chopped

• 1 small jalapeño chile pepper, seeded and minced

• 4 cloves garlic, minced

• 2 cups low-sodium chicken broth

• 1 15-oz can unsalted cannellini or great northern beans, drained and rinsed

PREPARATION:

1. In a Dutch oven on medium-high, heat 1/2 tsp oil. Add turkey, chile powder, cumin, oregano and salt and cook, breaking up turkey with a spoon, until no longer pink, 4 to 5 minutes. Transfer turkey mixture to a plate and set aside.

2. In same Dutch oven still on medium-high, heat remaining 1½ tsp oil. Add yellow onion, kale, light parts of green onion, celery, jalapeño and garlic and cook, stirring, until softened, 3 to 4 minutes. Stir in turkey mixture, broth and beans. Bring to a gentle simmer and cook, stirring, until heated through and slightly thickened, 1 to 2 minutes.

3. Divide among bowls and sprinkle with dark green parts of green onion.

Brussels Sprouts Salad with Szechuan Peppercorn and Celery

INGREDIENTS:

• 3 tablespoons vegetable oil, such as grapeseed

• 1 tablespoon toasted sesame oil

• 1/3 cup rice-wine vinegar

• 1 large pinch ground white pepper

• 1 tablespoon Szechuan peppercorns, lightly crushed

• Kosher salt

• 1 1/2 pounds Brussels sprouts, trimmed

• 3 celery stalks, thinly sliced (about 1 cup)

• 1 serrano chile, thinly sliced (optional)

• 1 cup cilantro (tender stems and leaves)

PREPARATION:

1. In a large bowl, whisk together the oils, vinegar, white pepper, and peppercorns; season with salt. Working over the bowl, separate the Brussels sprout leaves and add them to the dressing. You may need to trim the core more as you get to the center of the sprouts.

2. Add the celery and chile to the bowl and toss to combine. Let the salad sit about 15 minutes. Add cilantro and taste and adjust seasoning before serving.

Do Ahead: Dressing can be made 3 days ahead. Brussels sprout leaves can be separated up to 2 days in advance and stored in an airtight container or resealable bag in the refrigerator. All ingredients except the cilantro can be combined up to 1 hour ahead. Add the cilantro just before serving.

Fig, Apple & Sage Stuffing

INGREDIENTS:

• 1 24-oz loaf whole-wheat bread (680 g), trimmed of crust and cut into 1/2-inch pieces

• 1 tbsp olive oil

• 2 to 3 carrots, peeled and finely chopped (about 1 cup)

• 3 to 4 celery ribs, finely chopped (about 1 cup)

• 1 large white onion, finely chopped

• 1 tsp dried thyme (or fresh)

• 1 tsp dried rosemary (or fresh)

• 1 tsp chile powder

• 1/2 tsp sea salt

• Fresh ground black pepper, to taste

• 10 to 12 unsweetened dried figs, chopped (about 1 cup)

• 2 apples (such as McIntosh, Cortland, Gala or Golden Delicious), cored and chopped

• 1 cup low-sodium chicken or vegetable broth, plus additional 1/2 cup as needed

• 1 1/2 tbsp chopped fresh sage

PREPARATION:

1. Preheat oven to 350°F. Divide bread among 2 rimmed baking sheets and arrange in a single layer; transfer to oven and bake for 6 to 8 minutes, stirring once, until lightly toasted.

2. Meanwhile, in a large saucepan, heat oil on medium-high. Add carrots, celery and onion and cook, stirring occasionally, until tender, 8 to 10 minutes. Stir in thyme, rosemary, chile powder, salt and pepper. Add figs and apples and stir well to combine. Remove from heat, add bread and stir to combine. Stir in broth. Stuffing should be uniformly moist but not wet; if needed, add additional 1/2 cup broth. Stir in sage. Stuff turkey and cook according to recipe.

Chicken & Edamame Stir-Fry Slaw with Sriracha Peanut Vinaigrette

INGREDIENTS:

• 2 stalks celery, thinly sliced

• 1 napa cabbage, cored and sliced crosswise into thin ribbons

• 1 large carrot, sliced into thin coins

• 5 scallions, thinly sliced, white and green parts divided

• 2 tbsp natural unsalted crunchy peanut butter

• 2 tsp reduced-sodium soy sauce (tamari for gluten free)

• 2 tsp sriracha

• 1/2 tsp raw honey

• 4 tbsp rice vinegar

• 1 cup edamame

• 2 tsp safflower oil

• 2 large cloves garlic, minced

• 1 lb boneless, skinless chicken breast, cut into thin pieces (TIP: Cut breast in half lengthwise and then slice crosswise into 1/8-inch-thick pieces.)

• 1/4 cup roasted unsalted peanuts, chopped

PREPARATION:

1. In a large wide bowl, toss together celery, cabbage, carrot and green parts of scallions. Set aside.

2. In a small bowl, whisk together peanut butter, soy sauce, sriracha and honey. Add vinegar a little at a time, whisking constantly, into a smooth vinaigrette. Set aside.

3. Set a wok or large deep skillet on high. Add edamame and 1 tbsp water and stir-fry for 2 minutes, until edamame is hot and bright green.

4. Add oil, white parts of scallions, and garlic; sauté for 30 seconds. Add chicken and stir-fry for 2 minutes, until cooked through. Add wok ingredients to bowl with cabbage mixture, drizzle with vinaigrette and toss to combine. Sprinkle peanuts over top.