Stir-Fried Chicken With Radishes, Chipotle, and Lime

INGREDIENTS:

• 9 large skinless boneless chicken thighs, fat trimmed, chicken cut into 1/2-inch pieces

• 4 tablespoons fresh lime juice

• 1 1/2 teaspoons crushed chipotle chilies*

• 6 teaspoons olive oil

• 9 green onions (white and pale green parts only), thinly sliced

• 1/2 cup canned low-salt chicken broth

• 18 radishes, trimmed, halved, thinly sliced crosswise, and 20 radish leaves, thinly sliced, reserved

• 2 tablespoons chopped fresh cilantro

• Lime wedges

• 12 hot corn tortillas

PREPARATION:

1. Combine chicken, 1 1/2 tablespoons lime juice, and crushed chipotles in large bowl. Sprinkle with salt and pepper; toss to blend. Let stand 10 minutes. Heat 4 teaspoons oil in large nonstick skillet over high heat. Add chicken mixture and sauté 3 minutes. Stir in green onions and broth; cover and cook 3 minutes. Uncover and stir until chicken is cooked through and most liquid evaporates, about 2 minutes longer. Stir in 1 1/2 tablespoons lime juice. Season to taste with salt and pepper. Transfer to bowl; cover to keep warm.

2. Heat remaining 2 teaspoons oil in same skillet over high heat. Add radishes and sauté 1 minute. Stir in remaining 1 tablespoon lime juice. Season with salt and pepper. Add radishes and cilantro to bowl with chicken and toss to blend.

3. Divide chicken mixture among 6 plates. Sprinkle with reserved sliced radish leaves. Garnish with lime wedges. Serve hot tortillas alongside.

Chicken Tostada With Radish Slaw

INGREDIENTS:

Chicken:

• Fresh orange juice, 2/3 cup (5 fl oz/150 ml)

• Fresh lime juice, 3 tbsp

• Achiote paste, 3 tbsp

• Yellow onion, 1 small, chopped

• garlic, 2 cloves, chopped

• Dried oregano, 1/2 tsp

• Boneless, skinless chicken thighs, 2 lb (1 kg)

• Kosher salt and freshly ground pepper

Radish Slaw:

• Radishes, 2 1/2 cups (about 18) trimmed, halved, and thinly sliced

• Green onions, 2, thinly sliced

• Fresh cilantro, 1/3 cup (1/2 oz/15 g) chopped

• Fresh lime juice, 1 tbsp

• Corn oil, for frying

• Corn tortillas, 12, each 4 inches (10 cm) in diameter

• Cotija cheese, 3 oz (90 g), crumbled

• Avocados, 2 large, halved, pitted, peeled, and sliced

PREPARATION:

1. To prepare the chicken, in a heavy Dutch oven, stir together the orange juice, lime juice, and achiote paste until the achiote paste is smooth. Add the onion, garlic, and oregano and mix well. Add the chicken thighs and turn to coat evenly. Sprinkle the chicken with salt.

2. Cover, place over medium heat, bring to a simmer, then reduce the heat to low and cook, stirring occasionally, until the sauce has thickened and the chicken is opaque throughout when pierced with a knife tip, about 40 minutes. Uncover and continue to simmer until the sauce is very thick and the chicken begins to fall apart and catch on the bottom of the pan, about 10 minutes.

3. Remove from the heat and let cool slightly, then shred the chicken. Season with salt and pepper.

4. To make the radish slaw, in a small bowl, combine the radishes, green onions, cilantro, and lime juice and toss to mix. Season with salt.

5. Pour oil to a depth of 1 inch (2.5 cm) into a deep, heavy frying pan and warm over medium-high heat until almost smoking. One at a time, add the tortillas and cook, turning once with tongs, until crisp and golden, 1-2 minutes. As each tortilla is ready, transfer it to paper towels to drain, then sprinkle lightly with salt.

6. Arrange 2 tortillas side by side on each individual plate. Top the tortillas with the chicken, dividing it equally, and then spoon the radish slaw evenly over the chicken. Top the tostadas evenly with the cheese and the avocado slices and serve.

Shaved Carrots and Radish Salad With Herbs & Pumpkin Seeds

INGREDIENTS:

• 1/4 cup olive oil, divided

• 1 cup raw shelled pumpkin seeds

• 1/2 teaspoon ground cumin

• 3/4 teaspoon kosher salt, plus more

• 3 tablespoons fresh lemon juice

• 1 teaspoon honey

• 1/4 teaspoon freshly ground black pepper

• 2 pounds carrots, peeled, shaved lengthwise into ribbons with a vegetable peeler

• 1 bunch radishes (approximately 10 radishes), thinly sliced on a mandoline or with a sharp knife

• 4 cups (packed) mixed torn herbs, such as parsley, cilantro, dill, mint, tarragon, and/or basil

• 1/2 cup chopped chives

PREPARATION:

1. Heat 1 Tbsp. oil in a medium skillet over medium. Add pumpkin seeds and cumin and cook, stirring, until lightly toasted and fragrant, 4–5 minutes. Transfer to paper towels, season with salt, and let cool.

2. Whisk lemon juice, honey, pepper, and 3/4 tsp. salt in a medium bowl until honey dissolves. Slowly whisk in remaining 3 Tbsp. oil until emulsified.

3. Toss carrots and radishes with dressing in a large bowl, then fold in herbs, chives, and half of the pumpkin seeds. Top salad with remaining pumpkin seeds. Taste and season with salt and pepper if necessary.

Do Ahead: Dressing can be made 5 days ahead. Chill in a resealable container.

Vegetable Summer Rolls

INGREDIENTS:

For Peanut Sauce:

• 3 tablespoons finely chopped onion

• 1 small garlic clove, minced

• 3/4 teaspoon dried hot red pepper flakes

• 1 teaspoon vegetable oil

• 3 tablespoons water

• 1 tablespoon creamy peanut butter

• 1 tablespoon gluten free hoisin sauce

• 1 teaspoon tomato paste

• 3/4 teaspoon sugar

For Summer Rolls:

• 1 ounce bean thread noodles (cellophane noodles)

• 1 tablespoon seasoned rice vinegar

• 4 (8-inch) rice-paper rounds, plus additional in case some tear

• 2 red-leaf lettuce leaves, ribs cut out and discarded and leaves halved

• 1/4 cup fresh mint leaves

• 1/4 cup fresh basil leaves (preferably Thai)

• 1/2 cup thinly sliced Napa cabbage

• 1/4 cup fresh cilantro leaves

• 1/3 cup coarsely shredded carrot (1 medium)

PREPARATION:

Make Sauce:

1. Cook onion, garlic, and red pepper flakes in oil in a small heavy saucepan over moderate heat, stirring, until pale golden, about 4 minutes. Whisk in remaining sauce ingredients. Simmer, whisking, 1 minute, then cool.

Make Summer Rolls:

1. Cover noodles with boiling-hot water and soak 15 minutes, then drain well in a sieve. Pat dry between paper towels and toss with vinegar and salt to taste.

2. Put a double thickness of paper towel on a work surface and fill a shallow baking pan with warm water. Soak 1 rice-paper round (make sure there are no holes) in warm water until pliable, 30 seconds to 1 minute, then transfer to paper towels.

3. Arrange 1 piece of lettuce on bottom half of soaked rice paper, folding or tearing to fit and leaving a 1-inch border along edge. Spread one fourth of peanut sauce over lettuce and top with one fourth each of mint, basil, cabbage, and noodles. Roll up rice paper tightly around filling and, after rolling halfway, arrange one fourth of cilantro and carrot along crease. Then fold in sides and continue rolling. Transfer summer roll to a plate and cover with dampened paper towels.

4. Make 3 more rolls in same manner. Serve rolls halved on the diagonal.

Cooks' Note: Summer rolls may be made 6 hours ahead and chilled, wrapped in dampened paper towels in a sealed plastic bag. Bring rolls to room temperature before halving and serving.

Yellow Pepper & Corn Salad with Turmeric Dressing

INGREDIENTS:

Turmeric Salad Dressing:

• 1 jalapeño, seeds removed, chopped

• 1 (4-inch) piece turmeric, peeled, chopped, or 3/4 teaspoon ground turmeric

• 1 (1-inch) piece ginger, peeled, chopped

• 1 garlic clove, crushed

• 1 cup coarsely chopped cilantro

• 1/4 cup olive oil

• 1/2 teaspoon finely grated lime zest

• 3 tablespoons fresh lime juice

• Kosher salt

Salad & Assembly:

• 3 ears of corn, husked

• 2 yellow bell peppers

• 4 ounces Sun Gold or cherry tomatoes

• 2 endive, leaves separated, halved if large, or 1 large head of frisée, torn into bite-size pieces

• 2 cups dandelion greens or arugula

• Kosher salt

PREPARATION:

Dressing:

1. Pulse jalapeño, turmeric, ginger, garlic, cilantro, oil, lime zest, and lime juice in a food processor until smooth with a few flecks of cilantro.

2. Transfer to a small bowl; season with salt.

Salad Assembly:

1. Prepare a grill for high heat. Grill corn, turning occasionally, until charred and cooked through, 6–8 minutes. Let cool; cut kernels off cobs and place in a large bowl. (Or, cut kernels from cobs and char in a dry cast-iron skillet over medium-high, 8–10 minutes.)

2. Heat broiler. Broil peppers on a rimmed baking sheet, turning occasionally, until blackened in spots and nearly cooked through, 12–18 minutes. Let cool; cut into 1" strips, retaining as much charred skin as possible; add to corn.

3. Broil tomatoes on same baking sheet, tossing once, until blackened in spots and starting to burst, about 5 minutes. Let cool. Add tomatoes, endive, and greens to corn; toss to combine. Drizzle dressing over and toss to coat; season with salt.