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.

Cucumber Kale Wraps with Zesty Peanut Sauce

INGREDIENTS:

• 2 large cucumbers

• 1/2 tsp plus pinch sea salt, divided

• 4 large curly kale leaves, washed, patted dry and tough stems removed

• 1 cup canned chickpeas, drained and rinsed

• 2 pinches each ground black pepper and chile powder, divided

• Pinch ground cumin

• 1 orange bell pepper, finely chopped

• 1 1/3 cups shredded purple cabbage

• 1/4 cup chopped cherry tomatoes

• 1/4 cup fresh alfalfa sprouts

• 3 tbsp finely chopped fresh cilantro leaves

• 1 small clove garlic, minced

• 1/2 cup natural unsalted creamy peanut butter

• 1 tbsp reduced-sodium tamari sauce (GF soy sauce)

• 2 tsp fresh lime juice

• 1 1/2 tsp raw honey

• Pinch ground ginger

PREPARATION:

1. Slice ends off cucumbers. Working one at a time, secure cucumber in a spiral slicer and turn the crank to create noodles. Place noodles in a colander over a bowl; sprinkle with ½ tsp salt and let sit for 10 minutes to drain liquid.

2. On a flat surface, lay each kale leaf flat. In a medium bowl, mash chickpeas with a fork and season with pinch each salt, black pepper, chile powder and cumin. Divide chickpea mixture among kale leaves and spread in an even layer to within 1 inch of edges.

3. Over chickpea mixture, layer cucumber noodles, bell pepper, cabbage, tomatoes, sprouts and cilantro.

4. To a mini food processor or blender, add garlic, peanut butter, tamari, lime juice, honey, ground ginger and remaining pinch each black pepper and chile powder. Add 1 tbsp water; process until smooth. Add more water, 1 tbsp at a time, and process until sauce reaches desired consistency.

5. Drizzle 1 tsp peanut sauce over ingredients on each kale leaf. Fold in sides of each kale leaf and roll up like a burrito; secure with a toothpick. Slice each wrap in half and serve with remaining peanut sauce.

Rack of Lamb with Baby Turnips and Mint Salsa Verde

INGREDIENTS:

• 1 pound small cipolline or pearl onions

• Kosher salt

• 2 racks of lamb (3-3 1/2 pounds total), rib bones frenched, left at room temperature for 1 hour

• Freshly ground black pepper

• 1 tablespoon plus 1 cup olive oil

• 1 pound salad turnips, stems trimmed, halved or quartered if large

• 1 cup (packed) fresh cilantro leaves

• 2 1/2 cups (packed) fresh mint leaves, divided

• 1 small shallot, finely chopped

• 1 garlic clove, finely grated

• 1 tablespoon fresh lemon juice

• 2 teaspoons Aleppo pepper or 1/2 teaspoon crushed red pepper flakes (optional)

• 3 tablespoons (or more) red wine vinegar, divided

PREPARATION:

1. Cook onions in a large saucepan of boiling salted water until tender, 5-8 minutes; drain and let cool. Trim root ends and peel.

2. Preheat oven to 425°F. Season lamb with salt and black pepper. Heat 1 tablespoon oil in a 12" ovenproof skillet over medium-high heat. Cook lamb until browned, 5-8 minutes per side. Add onions and turnips to skillet, season with salt and black pepper, and toss to coat in pan drippings.

3. Transfer skillet to oven and roast until vegetables are tender and browned and an instant-read thermometer inserted into the thickest part of lamb registers 125°F for medium-rare, 15-20 minutes. Transfer lamb to a cutting board; let rest 10 minutes.

4. Meanwhile, coarsely chop cilantro and 2 cups mint. Place in a medium bowl; add shallot, garlic, lemon juice, Aleppo pepper, if using, 2 tablespoons vinegar, and remaining 1 cup oil. Season salsa verde with salt, black pepper, and more vinegar, if desired.

5. Transfer vegetables to a medium bowl; toss with remaining 1/2 cup mint leaves and 1 tablespoon vinegar. Slice lamb between ribs and serve with vegetables and salsa verde.

Vegetable & Tempeh Coconut Curry

INGREDIENTS:

• 1 cup farro

• 2 tsp olive oil spread

• 16 oz tempeh (plain or flax variety), chopped into 1/2-inch cubes

• 1 large onion, chopped

• 1 each small red bell pepper and orange bell pepper, chopped

• 1 large yellow zucchini, chopped

• 2 tbsp peeled and minced fresh ginger

• 2 cloves garlic, minced

• 2 tbsp curry powder

• 1 tbsp ground turmeric

• 1/2 tsp ground cayenne pepper

• 2 cups vegetable broth

• 9 oz coconut milk

• 2 1/2 cups snap peas

• 1 1/2 tbsp rice vinegar

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

• 5 tbsp chopped fresh cilantro leaves

• 5 tbsp chopped scallions

PREPARATION:

1. Cook farro according to package directions.

2. Meanwhile, in a large skillet on medium-high, heat oil spread. Add tempeh and onion and sauté

3. for 3 minutes, until onion begins to soften. Stir in bell peppers, squash, ginger, garlic, curry powder, turmeric and cayenne; sauté for 3 minutes, stirring often. Add broth, coconut milk and snap peas. Cover and simmer for 10 minutes. Before serving, stir in vinegar and tamari.

4. Divide faro between bowls and top each with 1 1/2cups curry mixture and 1 tbsp each cilantro and scallions.

Pork Steaks with Roasted Summer Squash Salsa

INGREDIENTS:

• Olive oil cooking spray

• 3 medium tomatoes, cored and cut in half horizontally

• 1 each zucchini and summer squash, cut lengthwise into 1/4-inch slices

• 1 medium red onion, cut in half horizontally

• 1 jalapeño pepper, seeded and cut in half lengthwise

• 3 tbsp fresh lime juice

• 1 tbsp olive oil

• 1 clove garlic, crushed

• 1/2 cup cilantro leaves, finely chopped

• 1/2 tsp sea salt, divided

• 1/4 tsp ground black pepper, divided

• 4 4-oz pork tenderloin steaks

PREPARATION:

1. Heat oven to 475°F. Spray 2 large roasting pans with cooking spray. Gently squeeze tomato halves to remove seeds. Arrange tomatoes (cut side down), zucchini, onion and jalapeño in single layer on pans. Roast in oven for 10 to 12 minutes, turning once halfway through.

2. Meanwhile, in a small bowl, blend lime juice, oil, garlic, cilantro, 1/4 tsp salt and 1/8 tsp black pepper; set dressing aside.

3. Remove vegetables from oven and let cool for 5 minutes. Peel skin off tomatoes, then dice vegetables and gently mix them together in a large bowl. Pour dressing over vegetable mixture and set aside.

4. Heat nonstick pan over medium-high. Mist with cooking spray. Sprinkle pork with remaining 1/4 tsp salt and 1/8 tsp black pepper and cook in pan for about 3 to 4 minutes per side. Serve each pork steak with 1 cup summer squash salsa.