Chinese Chicken Noodle Soup with Sesame and Green Onions

INGREDIENTS:

• 1 pound skinless boneless chicken breast halves, cut crosswise into thin strips

• 3 tablespoons soy sauce

• 2 tablespoons dry Sherry

• 2 tablespoons oriental sesame oil

• 3 garlic cloves, minced

• 3 tablespoons tahini (sesame seed paste)*

• 2 tablespoons minced peeled fresh ginger

• 1 tablespoon sugar

• 1 tablespoon seasoned rice vinegar

• 1 1/2 teaspoons chili-garlic sauce

• 4 cups chopped Napa cabbage (from 1 head)

• 6 green onions, thinly sliced

• 8 cups canned low-salt chicken broth

• 1 14-ounce package fresh yakisoba noodles or Chinese pan-fry noodles

• 1/2 cup chopped fresh cilantro

PREPARATION:

1. Stir chicken, soy sauce, Sherry, and 1 tablespoon sesame oil in medium bowl to blend. Let stand 20 minutes or refrigerate up to 2 hours.

2. Whisk garlic, tahini, ginger, sugar, vinegar, and chili sauce in small bowl.

3. Heat remaining 1 tablespoon sesame oil in heavy large pot over medium-high heat. Add cabbage and green onions and sauté until cabbage is tender, about 5 minutes. Add broth and bring to boil. Add chicken with marinade and tahini-garlic mixture. Reduce heat to low and simmer until chicken is cooked through, about 5 minutes. (Can be made 1 day ahead. Cool slightly; cover and refrigerate. Bring to simmer before continuing.)

4. Cook noodles in large pot of boiling salted water until tender, about 5 minutes. Drain. Add to soup in pot. Stir in half of cilantro. Season soup with salt and pepper. Sprinkle with remaining cilantro.

Lemongrass Coconut Beef Stir-Fry

INGREDIENTS:

• 6 oz brown rice Pad Thai noodles or whole-grain fettuccine

• 1 tsp safflower oil or coconut oil

• 12 oz boneless beef top sirloin, trimmed of fat and cut into ½-inch-wide strips

• 2 cups snow peas or sugar snap peas, trimmed

• 1 red or yellow bell pepper, seeded and thinly sliced

• 1 cup jarred or boxed unsalted diced tomatoes, with juices

• 1/4 cup chopped fresh cilantro leaves, optional

• 1/4 cup raw, halved unsalted cashews, optional

LEMONGRASS COCONUT SAUCE:

• 1 large shallot or small yellow onion, chopped

• 1 1/2 oz unsweetened dried mango or unsweetened dried apricots (about 6 pieces), chopped

• 1/2 cup light coconut milk

• 1/2 cup low-sodium chicken broth

• 2 tbsp fresh lemon juice

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

• 2 tbsp trimmed and thinly sliced fresh lemongrass (TIP: When working with lemongrass, remove the fibrous outer layer prior to chopping.)

• 1 tbsp minced fresh ginger or galangal

• 1 1/2 tsp ground coriander

• 1/2 tsp ground cumin

• 1/2 tsp ground turmeric

• 1/2 tsp Sriracha sauce, optional

PREPARATION:

1. Prepare lemongrass coconut sauce: To a food processor, add all sauce ingredients. Let stand for 3 minutes to soften fruit, then process until smooth. Set aside.

2. Meanwhile, cook noodles according to package directions. Drain and rinse under cold water. Drain again and set aside.

3. In a large wok or skillet on high, heat oil, swirling to coat bottom of pan. Add beef and stir-fry until browned, about 2 minutes. Transfer beef to a small bowl; set aside. Return wok to stove top on high and add peas and bell pepper. Stir-fry until tender-crisp, about 1 minute. Transfer to a medium bowl; set aside.

4. Reduce heat to medium-high, add lemongrass sauce and tomatoes to wok; bring to a boil and cook, stirring frequently, for 2 minutes. Stir in beef and any juices and cook, tossing occasionally, until beef is cooked through, about 1 minute. Stir in vegetable mixture and noodles, tossing to coat. Cook until heated through and bubbling, about 1 minute. If using, garnish with cilantro and cashews.

Spicy Chipotle Butternut Squash Soup

INGREDIENTS:

• 1-3 dried chipotle chiles

• 1 4-lb butternut squash (or 2 2-lb squashes), halved lengthwise and seeded

• 3 tbsp organic unsalted butter

• 1 tbsp pure maple syrup

• 2 small carrots, halved crosswise

• 1 small yellow onion, thinly sliced

• 6-7 cups low-sodium vegetable or chicken broth, divided

• 1½ tsp sea salt + additional to taste

• Optional garnishes: toasted unsalted pumpkin seeds, cilantro, Greek yogurt

PREPARATION:

1. In a small bowl, soak chiles in warm water for 2 to 6 hours; drain.

2. Meanwhile, preheat oven to 350°F. In a roasting pan, place squash halves cut side up. Divide butter and maple syrup evenly between squash cavities. Arrange carrot and onion around squash. Pour 1 cup broth in pan and cover tightly with foil. Bake for 2 hours. Set aside until cool enough to handle.

3. Scoop squash flesh from skins and transfer to a stockpot. Add carrots, onions, cooking liquid from pan, drained chiles, 5 cups broth and salt. Stir well and bring to a boil. Reduce heat to a simmer, uncovered, for 10 minutes.

4. With an immersion blender, purée soup until smooth. Add 1 cup additional broth if you prefer a thinner soup. Add additional salt as needed. Serve with optional garnishes (if using).

Quinoa with Moroccan Winter Squash and Carrot Stew

INGREDIENTS:

Stew:

• 2 tablespoons olive oil

• 1 cup chopped onion

• 3 garlic cloves, chopped

• 2 teaspoons Hungarian sweet paprika

• 1 teaspoon salt

• 1/2 teaspoon ground black pepper

• 1/2 teaspoon ground coriander

• 1/2 teaspoon ground cumin

• 1/2 teaspoon turmeric

• 1/2 teaspoon ground ginger

• 1/2 teaspoon cayenne pepper

• Pinch of saffron

• 1 cup water

• 1 14 1/2-ounce can diced tomatoes, drained

• 2 tablespoons fresh lemon juice

• 3 cups 1-inch cubes peeled butternut squash (from 1 1/2-pound squash)

• 2 cups 3/4-inch cubes peeled carrots

Quinoa:

• 1 cup quinoa

• 1 tablespoon butter

• 1 tablespoon olive oil

• 1/2 cup finely chopped onion

• 1/4 cup finely chopped peeled carrot

• 2 garlic cloves, minced

• 1/2 teaspoon salt

• 1/2 teaspoon turmeric

• 2 cups water

• 1/2 cup chopped fresh cilantro, divided

• 2 teaspoons chopped fresh mint, divided

PREPARATION:

Stew:

1. Heat oil in large saucepan over medium heat. Add onion; sauté until soft, stirring often, about 5 minutes. Add garlic; stir 1 minute. Mix in paprika and next 8 ingredients. Add 1 cup water, tomatoes, and lemon juice. Bring to boil. Add squash and carrots. Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.)

Quinoa:

1. Rinse quinoa; drain. Melt butter with oil in large saucepan over medium heat. Add onion and carrot. Cover; cook until vegetables begin to brown, stirring often, about 10 minutes. Add garlic, salt, and turmeric; sauté 1 minute. Add quinoa; stir 1 minute. Add 2 cups water. Bring to boil; reduce heat to medium-low. Cover; simmer until liquid is absorbed and quinoa is tender, about 15 minutes.

2. Rewarm stew. Stir in half of cilantro and half of mint. Spoon quinoa onto platter, forming well in center. Spoon stew into well. Sprinkle remaining herbs over.

Thai Coconut, Broccoli and Coriander Soup

INGREDIENTS:

• 1/3 cup store-bought green curry paste

• 1 (13.5-ounce) can coconut milk

• 3 cups water

• Sea salt and cracked black pepper

• 1 pound broccoli florets, chopped

• 2 cups baby spinach leaves, plus more to serve

• 2 cups cilantro leaves

• 2 scallions, shredded

• Store-bought crispy shallots or onions, to serve

PREPARATION:

1. Place the curry paste in a medium saucepan over medium heat and cook, stirring, for 1 minute or until fragrant. Add the coconut milk, water, salt and pepper and bring to a boil. Add the broccoli, cover and cook for 10 minutes or until the broccoli is tender. Remove from the heat and add the spinach leaves and half the cilantro.

2. Using an immersion blender, blend the soup until smooth. Divide among serving bowls and top with the extra spinach, remaining cilantro, scallions and shallots.