2 small (3-ounce) cooked, peeled beets, roughly chopped
2 (15-ounce) cans no-salt-added chickpeas, drained and rinsed
1/3 cup tahini
2 garlic cloves, chopped
1/4 cup lemon juice
1/4 teaspoon fine sea salt
Pinch cayenne pepper
Combine all ingredients in a food processor and process until very smooth, 2 to 3 minutes, stopping occasionally to scrape down the sides of the bowl.
1 egg white, lightly beaten
1 1/2 teaspoon soy sauce, divided (use tamari for gluten free)
2 cloves garlic, finely chopped
1 pound boneless, skinless chicken breast, very finely chopped
2 teaspoons canola or peanut oil, divided
2 carrots, finely chopped
1/2 medium yellow onion, finely chopped
5 water chestnuts, finely chopped
1/2 teaspoon chile paste with garlic
1 tablespoon lime juice
1 pound mizuna, trimmed
2 green onions, finely chopped
In a medium bowl, mix egg white with 1/2 teaspoon of the tamari, garlic and chicken. Cover and refrigerate for 1 hour.
Heat 1 teaspoon of the canola or peanut oil in a wok or large skillet over high heat. Add chicken mixture and cook, stirring constantly, 4 to 6 minutes, or until chicken is cooked through and appears opaque. Transfer chicken to a plate and set aside. Heat remaining 1 teaspoon oil in wok. Add carrots, onions and water chestnuts and cook, stirring constantly, until fragrant, about 1 minute. Add remaining 1 teaspoon tamari, chile paste, lime juice and mizuna and cook, stirring often, until slightly wilted, about 2 minutes. Return chicken to wok and toss well. Garnish with green onions and serve.
Salad:
1 lb baby redskin or yellow potatoes, scrubbed and halved
8 oz green beans, trimmed and cut into 2-inch lengths
12 oz boneless, skinless chicken breasts, poached* then shredded
2 cups cherry or grape tomatoes, halved
Pesto:
1 tbsp raw unsalted walnut pieces
1 tbsp raw unsalted pine nuts
2 cloves garlic, roughly chopped
1 1/4 cups lightly packed fresh basil (leaves and tender stems)
1/2 tsp sea salt
1/4 tsp ground black pepper
1/4 cup extra-virgin olive oil
2 tbsp grated Parmesan cheese
To a large saucepan, add potatoes and enough cold water to cover. Bring to a simmer; cook just until tender, about 15 minutes. Using a slotted spoon, transfer potatoes to a large bowl. Let cool.
Return same saucepan of water to a boil. Add beans and cook until tender-crisp, 3 to 4 minutes. Using slotted spoon, transfer to a large bowl of ice water to chill; drain and pat dry. Set aside.
Meanwhile, prepare pesto: To a mini food processor, add walnuts, pine nuts and garlic; pulse to finely chop. Add basil, salt and pepper; pulse to combine. With motor running, gradually add oil through feed tube; blend until smooth. Add cheese; pulse to combine.
To bowl with potatoes, add beans, chicken, tomatoes and pesto; toss gently to coat. Refrigerate in airtight containers up to 2 days.
Tip: To poach chicken, bring a large pot of water to a simmer and add chicken. As soon as water starts bubbling, reduce heat to medium-low to maintain a slow simmer. Cook until no longer pink and an instant-read thermometer reaches 165°F when tested in thickest part, 10 to 12 minutes.
Salad:
1 6-oz boneless, skinless chicken breast
1 tbsp extra-virgin olive oil, divided
1/2 tsp garlic powder
1/4 tsp each sea salt and ground black pepper, divided
4 cups trimmed and thinly sliced Brussels sprouts
2 Granny Smith apples, julienned
1/2 red onion, thinly sliced
1 cup raw unsalted walnuts
Dressing:
1 cup full-fat sour cream
1/3 cup finely chopped cucumber
1 clove garlic, minced
1/4 tsp sea salt
1/8 tsp ground black pepper
Preheat oven to 400°F. On a parchment-lined baking sheet, drizzle chicken with 1 tsp oil and sprinkle with garlic powder and 1/8 tsp each salt and pepper. Bake for 10 minutes, flip and continue baking for 15 minutes, or until chicken is cooked through. On a second parchment-lined baking sheet, toss Brussels sprouts with remaining 2 tsp oil and 1/8 tsp each salt and pepper. Add to oven with chicken and bake for 20 minutes, stirring halfway. Set both aside to cool. Cut chicken into thin slices.
Meanwhile, in a small bowl, whisk together all dressing ingredients.
In a large bowl, place Brussels sprouts, apple, onion, walnuts and chicken. Drizzle dressing over top; toss to coat.
3 tablespoons whole almonds
1 pound summer squash or zucchini (a mix of green and yellow)
2 1/2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 minced garlic clove
Kosher salt and freshly ground black pepper
Baby arugula
Roast almonds and coarsely crush. Meanwhile, trim the ends off summer squash. Using a vegetable peeler, thinly slice the squash lengthwise into strips and transfer to a large bowl.
In a small bowl, whisk together extra-virgin olive oil, fresh lemon juice, minced garlic clove, and kosher salt to taste. Pour dressing over squash. Let stand for a few minutes, then add a few handfuls of baby arugula. Shave a little Pecorino over the squash and toss. Season with kosher salt and freshly ground black pepper. Garnish with the crushed almonds.
