Chicken Veggie Bowl

INGREDIENTS:

• 1 lb boneless, skinless chicken breast, cut into 1 1/2-inch cubes

• 3 cups eggplant, trimmed and cubed

• 2 tbsp plus 1 tsp reduced- sodium soy sauce, divided (tamari for gluten free)

• 2 tbsp rice vinegar

• 1 tbsp plus 2 tsp sesame oil, divided

• 2 tbsp peeled and minced fresh ginger

• 1 1/2 tsp five-spice powder, divided

• 1 cup quinoa, rinsed

• 3 cups shredded Brussels sprouts

• 3/4 cup matchstick-cut carrots

• 3/4 cup chopped scallions (white and light green parts) plus 1/2 cup chopped scallions (dark green parts), divided

• 1/2 cup shelled edamame, thawed

• 12 fresh basil leaves, thinly sliced

PREPARATION:

1. To a large shallow bowl or baking dish, add chicken and eggplant. In a small bowl, whisk together 2 tbsp soy sauce, vinegar, 1 tbsp oil, ginger, 1 tsp five-spice powder and 1 tbsp water. Pour mixture over chicken and eggplant and let marinate at room temperature for 15 minutes.

2. Meanwhile, cook quinoa according to package directions. Fluff with a fork and transfer to a large bowl.

3. In a large nonstick skillet on medium-high, add chicken-eggplant mixture with marinade; sauté for 5 minutes. Add Brussels sprouts, carrots, 3⁄4 cup white and light green parts of scallions, 1⁄4 cup dark green parts of scallions, edamame and remaining 1⁄2 tsp five-spice powder. Cook for 10 to 12 minutes, stirring frequently, until chicken is fully cooked and eggplant is tender.

4. Add chicken mixture to bowl with quinoa. Stir in remaining 1 tsp soy sauce and 2 tsp oil and toss to mix. Top with remaining 1⁄4 cup dark green parts of scallions and basil.

Roasted Eggplant and Pickled Beet Sandwiches

INGREDIENTS:

Roasted Eggplant & Garlic Mayo:

• 1 large eggplant (1 1/2 pounds), sliced into 1/2"-thick rounds

• 1/4 cup olive oil

• 1/4 teaspoon smoked paprika

• Kosher salt, ground pepper

• Freshly ground black pepper

• 1 garlic clove, finely grated

• 1/2 cup mayonnaise

• 2 teaspoons Sherry vinegar

Beet Salad & Assembly:

• 4 scallions, thinly sliced

• 1 cup mixed tender fresh herb leaves (such as flat-leaf parsley, dill, and mint), torn if large

• 1/2 cup chopped pickled beets

• 1/4 cup chopped pitted oil-cured olives

• 2 tablespoons drained capers

• 1 tablespoon olive oil

• 4 6x4" pieces focaccia, split

• 6 ounces feta, thinly sliced or crumbled

PREPARATION:

For Roasted Eggplant & Garlic Mayo:

1. Preheat oven to 400°F. Place eggplant slices on a large rimmed baking sheet and rub both sides with oil. Season with paprika, salt, and pepper. Roast until golden and tender, 30-40 minutes.

2. Whisk garlic, mayonnaise, and vinegar in a small bowl; set aside.

For Beet Salad & Assembly:

1. Toss scallions, herbs, beets, olives, capers, and oil in a medium bowl to combine.

2. Spread cut sides of focaccia with garlic mayo. Build sandwiches with focaccia, eggplant, feta, and beet salad.

DO AHEAD: Eggplant can be roasted 1 day ahead. Cover and chill.

Indian-Spiced Chicken, Eggplant, and Tomato Skewers

INGREDIENTS:

• 4 garlic cloves, finely grated

• 1 (3") piece ginger, finely grated

• 1 (14-ounce) can coconut milk

• 3 teaspoons finely grated lime zest

• 2 tablespoons fresh lime juice

• 2 tablespoons tomato paste

• 3 teaspoons kosher salt

• 1 1/2 teaspoons ground turmeric

• 1/4 teaspoon cayenne pepper

• 1/4 teaspoon ground cardamom

• 2 pounds boneless skinless chicken thighs, trimmed, cut into 1 1/2" cubes

• 1 medium eggplant, cut into 1 1/2" cubes

• 1 small red onion, cut into 2" pieces

• 1 pint cherry tomatoes

• Canola or vegetable oil (for grill)

• Naan or flatbread, cilantro, lime wedges, and plain yogurt (for serving)

Special Equipment:

• 14 (8–12-inch-long) metal or bamboo skewers soaked in water at least 1 hour

PREPARATION:

1. Whisk garlic, ginger, coconut milk, lime zest and juice, tomato paste, salt, turmeric, cayenne, and cardamom in a large bowl. Transfer half of marinade to another large bowl. Add chicken to 1 bowl of marinade; toss to coat. Add eggplant, onion, and tomatoes to the other bowl; toss to coat. Cover and chill at least 1 hour.

2. Thread each ingredient onto its own set of skewers: divide chicken among 6 skewers, tomatoes among 4, eggplant among 3, and onion on 1.

3. Prepare a grill or grill pan for high heat; generously oil grates. Grill skewers, turning often, until well charred and cooked through, about 5 minutes for tomatoes, 10 minutes for chicken, and 15 minutes for eggplant and onion.

4. Just before serving, toast naan on grill until warmed through, about 2 minutes. Top grilled chicken and vegetables with cilantro and serve with naan, lime wedges, and yogurt alongside.

Do Ahead: Ingredients can be marinated 1 day ahead; cover and chill. Skewers can be assembled 1 day ahead; cover and chill.