Eggplant & Cherry Tomato Coconut Curry with Whole-Wheat Chapati

INGREDIENTS:

• 1 tbsp coconut oil

• 1 tsp brown mustard seeds

• 1/2 tsp cumin seeds

• 1 yellow onion, sliced

• 1 serrano chile pepper, chopped

• 1 tbsp peeled and minced fresh ginger

• 1 tbsp minced garlic

• 1 eggplant (about 1 1/4 lb), cut into 1/2-inch cubes

• 4 tsp curry powder

• 1 cup low-sodium vegetable broth

• 1/2 cup coconut milk

• 1 pint grape tomatoes, halved if large

• 1/2 tsp each sea salt and ground black pepper

• 1/3 cup chopped fresh cilantro

WHOLE-WHEAT CHAPATI:

• 6 tbsp whole-wheat flour, plus additional for rolling

• 6 tbsp white whole-wheat flour

• 1/4 tsp sea salt 1 tbsp safflower oil, divided

PREPARATION:

1. Prepare chapati dough: In a large bowl, combine flours and 1/4 tsp salt. Add 1 1/2 tsp safflower oil and mix with your fingers until crumbly. Slowly add 3 tbsp water, 1 tbsp at a time, and mix until dough just comes together. (NOTE: Dough will appear dry, but will come together when pressed. If dough is too dry, add more water, 1 tsp water at a time, until dough comes together in a ball.) Knead dough on a lightly floured surface until smooth, about 5 minutes. Cover with a damp cloth and set aside for 30 minutes.

2. Meanwhile, prepare curry: In a large sauté pan on medium, heat coconut oil. Add mustard seeds and cumin seeds and heat until seeds turn gray and begin to pop, 45 seconds. Add onion and sauté for 4 minutes, until softened. Add chile pepper, gingerand garlic and sauté until fragrant, about 45 seconds.

3. To pan, add eggplant and curry powder and stir. Add broth and coconut milk. Cover, reduce heat to medium-low and simmer until eggplant is just tender when pierced with a fork, about 5 minutes. Add tomatoes, cover and simmer until tomatoes burst and are falling apart, about 6 minutes. Season with ½ tsp each salt and black pepper. Cover to keep warm.

4. Divide dough into 4 balls and cover with a damp cloth. Dust a rolling pinand work surface with flour. Flatten and roll each dough ball until very thin and about 5 inches in diameter, lifting and rotating dough to keep it from sticking to surface. Cover dough circles with a damp towel.

5. Heat a large cast iron skillet or griddle on medium high. Heat 1 chapati at a time in dry skillet until small bubbles appear on surface, about 30 seconds. Flip chapati over and brush surface with about one-quarter of remaining safflower oil. Heat until lightly puffed, about 30 seconds. Wrap chapati in foil or a towel to keep warm and repeat with remaining dough. Sprinkle cilantro over curry and serve with chapati.

Kohlrabi Slaw with Cilantro, Jalapeño and Lime

INGREDIENTS:

• 6 cups kohlrabi -cut into matchsticks or grated in a food processor -about three x 4 inch bulbs (or you could substitute sliced fennel, apple, jicama, cucumber, or cabbage for part of the kohlrabi for more diversity)

• ½ cup chopped cilantro ( one small bunch)

• Half of a jalapeno -minced

• 1/4 cup chopped scallion

• Orange zest from one orange, and juice

• Lime zest from one lime, and juice

Citrus Dressing :

• 1/4 cup olive oil

• ¼ cup fresh orange juice ( juice form one orange)

• 1/8 cup lime juice plus 1 T ( juice from one large lime), more to taste

• 1/4 cup honey ( or agave syrup)

• 1/2 tsp kosher salt

• 1 tablespoon rice wine vinegar

PREPARATION:

1. Trim and peel kohlrabi. (You may have to peel twice to get thru the thick skin). Cut off two ends. Cut in half from top to bottom. Thinly slice, rotate and slice again, making 1/4 inch matchsticks.

2. Place in large bowl with chopped cilantro, scallions, finly chopped jalapeño ( 1/2), lime zest and orange zest.

3. Whisk dressing together in a small bowl. Toss with salad. Refrigerate until serving. Garnish with zest and cilantro. This tastes goo the next day too.

Chicken Pho with Pea Shoots

INGREDIENTS:

• 4 cups low-sodium chicken broth

• 2 1/4-inch slices fresh ginger

• 1 large shallot, thinly sliced

• 3 cloves garlic, sliced

• 4 tsp fish sauce

• 2 green cardamom pods

• 1 star anise pod

• 1/2 stick cinnamon

• 1/4 tsp ground turmeric

• 20 oz boneless, skinless chicken breasts (about 2 large)

• 3 tbsp fresh lime juice

• 1/4 tsp ground black pepper

• 4 oz brown rice vermicelli noodles

• 1 jalapeño chile pepper, seeded and thinly sliced

• 3 cups pea shoots

• 1/2 cup each loosely packed chopped fresh cilantro and chopped fresh mint

• 2 green onions, white and light green parts, thinly sliced

PREPARATION:

1. In a Dutch oven or large saucepan, combine broth, ginger, shallot, garlic, fish sauce, cardamom, star anise, cinnamon, turmeric and 3 cups water; bring to a boil. Reduce heat to medium-low, cover and simmer for 10 minutes.

2. Reduce heat to low and add chicken. Simmer gently, uncovered, until chicken is no longer pink inside and reaches 165˚F when tested with an instant-read thermometer in center, about 15 minutes. (NOTE: Do not boil.) Using tongs, transfer chicken to a cutting board; let cool slightly. Chop or shred into bite-size pieces. Set aside.

3. Arrange a fine-mesh sieve over a large bowl; strain broth mixture through sieve, discarding solids. Return liquid to Dutch oven and heat on low. Stir in chicken, lime juice and pepper and cook until heated through, about 3 minutes.

4. Meanwhile, cook noodles according to package directions; divide among bowls. Ladle broth mixture over top, dividing evenly. Sprinkle with jalapeño, pea shoots, cilantro, mint and green onions, dividing evenly.

Cashew Chicken Salad with Creamy Cashew Dressing

INGREDIENTS:

DRESSING:

• 3 tbsp roasted, salted cashews

• 1 tbsp each chopped fresh ginger, cilantro and shallots

• 2 tbsp each rice vinegar and fresh lime juice

• 1 tbsp each reduced-sodium soy sauce and toasted sesame oil (tamari for gluten free soy sauce)

• 1 clove garlic

• 1/2 tsp raw honey

• 2 tbsp safflower oil

• Sea salt and ground black pepper, to taste

SALAD:

• 4 cups shredded napa cabbage

• 2 heads baby bok choy, chopped (about 2 cups)

• 1 cup snow peas, halved crosswise

• 1 cup julienned carrots

• 1 cup chopped kale

• 1 bunch green onions, sliced (white and green parts, divided)

• ½ cup chopped fresh cilantro

• ½ cup diced daikon radish or red radish

• ¼ cup chopped roasted, salted cashews

CHICKEN:

• 4 5-oz boneless, skinless chicken breasts

• 1/8 tsp each salt and ground black pepper

• 1 tbsp each reduced-sodium soy sauce and toasted sesame oil (tamari for gluten free soy sauce)

PREPARATION:

1. Prepare dressing: In a food processor, pulse 3 tbsp cashews until they form a paste. Add ginger, 1 tbsp cilantro, shallots, vinegar, lime juice, 1 tbsp soy sauce, 1 tbsp sesame oil, garlic and honey; pulse until minced, scraping sides of bowl. Add safflower oil; process until combined. Season with salt and pepper.

2. Preheat a grill to medium-high and brush grate with oil. Season chicken with 1/8 tsp each salt and pepper. Whisk together 1 tbsp each soy sauce and sesame oil; brush on chicken. Grill chicken, covered, until an instant-read thermometer inserted into the thickest part registers 165°F, about 4 to 5 minutes per side; transfer to a plate and tent with foil.

3. In a large bowl, combine cabbage, bok choy, snow peas, carrots, kale, whites of green onions, ½ cup cilantro and radish; toss with dressing to coat. Divide salad among plates. Slice chicken and top each salad with a sliced chicken breast. Garnish salads with green parts of onions and 1/4 cup chopped cashews.

Vegetable Pho with Mushroom Broth

INGREDIENTS:

Broth & Noodles:

• 1 tsp olive oil

• 1 yellow onion, cut into large chunks

• 8 cloves garlic, thinly chopped

• 1 tsp Chinese five-spice powder

• 8 cups low-sodium vegetable broth

• 3 tbsp reduced-sodium tamari

• 1 tbsp hoisin sauce

• 2 pods star anise

• 1 3-inch cinnamon stick

• 6 baby bok choy, sliced (4 cups)

• 2 cups cremini mushrooms, quartered

• 7 oz. brown rice vermicelli, cooked according to package

Garnish:

• 2 cups bean sprouts

• 1/3 cup chopped Thai basil leaves (or regular basil)

• 1/3 cup chopped cilantro leaves

• 1/4 cup green onions, thinly sliced

• 4 red Thai chili peppers

• 1 lime, quartered

• hoisin or sriracha sauce, as needed

PREPARATION:

1. Prepare broth: In a stockpot on medium-high, heat oil. Add yellow onion and sweat until onion is translucent, about 5 minutes. Add garlic, ginger and five-spice, stirring until fragrant, about 1 minute.

2. Add broth, tamari, hoisin, star anise and cinnamon; bring to a boil then reduce to a simmer for 1 hour, 15 minutes, skimming off foam as it simmers.

3. Strain broth through a cheesecloth-lined mesh sieve and return to stockpot. Add bok choy and mushrooms and return to a boil.

4. Into 4 bowls, divide noodles. Divide hot broth with mushrooms and bok choy over the noodles.

5. Garnish with bean sprouts, basil, cilantro, green onions and chile. Serve with lime wedges and hoisin on the side (if using).