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.

Grilled Asian Flank Steak with Sweet Slaw

INGREDIENTS:

• 1/4 cup soy sauce (tamari for gluten free)

• 5 tablespoons vegetable oil

• 5 teaspoons minced peeled fresh ginger, divided

• 1 garlic clove, pressed

• 1 1 1/2-pound flank steak

• 3 tablespoons sugar

• 3 tablespoons seasoned rice vinegar

• 2 jalapeños, thinly sliced into rounds

• 5 cups thinly sliced Napa cabbage (about 9 ounces)

• 3/4 cup chopped green onions, divided

PREPARATION:

1. Prepare barbecue (medium heat). Mix soy sauce (or tamari), oil, 3 teaspoons ginger, and garlic in resealable plastic bag. Add flank steak and seal bag; turn to coat. Let stand at room temperature 30 minutes, turning occasionally.

2. Stir sugar and vinegar in small saucepan over medium heat until sugar dissolves; remove from heat. Add jalapeños and remaining 2 teaspoons ginger. Place cabbage and 1/2 cup green onions in medium bowl.

3. Pour vinegar mixture over and toss to coat. Season with salt and pepper. Let stand while grilling steak, tossing occasionally.

4. Grill steak until cooked to desired doneness, about 6 minutes per side for medium-rare. Transfer to work surface. Let rest 10 minutes. Slice steak thinly against grain. Sprinkle 1/4 cup green onions over slaw.

Shredded Carrot & Chicken Salad with Raisins, Jicama & Citrus Yogurt Dressing

INGREDIENTS:

Dressing:

• ½ cup whole-milk plain Greek yogurt

• ¼ cup extra-virgin olive oil

• 3 tbsp fresh lemon juice

• 2 tbsp white wine vinegar

• 1 tbsp fresh orange juice

• 1 tbsp Dijon mustard, optional

• 1 small clove garlic, minced

• ½ tsp sea salt

• Pinch ground black pepper

Salad:

• 1 ear corn (grilled, boiled or fresh), kernels removed

• ½ jicama, peeled and julienned

• 3 cups shredded or grated carrots

• 1½ cups shredded red cabbage

• 1/2 cup organic golden raisins

• ⅓ cup fresh flat-leaf parsley, chopped

• ¼ cup fresh mint, chopped

• 10 oz cooked chicken breast (preferably grilled)

PREPARATION:

1. Make dressing: In a small bowl, whisk together all dressing ingredients until combined. Set aside.

2. Make salad: In a large bowl, combine corn, jicama, carrots, cabbage, raisins, parsley, and mint. Add chicken and dressing; toss to coat.

Grilled Herbed Steak With Rainbow Slaw

INGREDIENTS:

• 3 cloves garlic, minced

• 3 tbsp chopped fresh flat-leaf parsley leaves

• 2 tbsp red wine vinegar

• 2 tsp Dijon mustard

• 1 tsp olive oil

• 1/2 tsp fresh ground black pepper

• 12 oz flank steak, trimmed of fat

• High-heat cooking oil (such as sunflower, safflower or grape seed oil), as needed

• Pinch sea salt

RAINBOW SLAW:

• 4 tsp red wine vinegar

• 1 tsp olive oil

• 1 tsp raw honey

• 1/2 tsp crushed caraway seeds

• Pinch sea salt and fresh ground black pepper

• 4 cups finely shredded red cabbage

• 1 cup trimmed and shredded carrot

• 1 cup trimmed and shredded zucchini

• 1/2 cup thinly sliced sweet onion

• 1/4 cup raw unsalted sunflower seeds

PREPARATION:

1. In a large shallow bowl, combine garlic, parsley, 2 tbsp vinegar, mustard, 1 tsp olive oil and 1/2 tsp pepper. Add steak, turning to coat. Cover and refrigerate for at least 2 hours, or overnight.

2. Meanwhile, prepare coleslaw: In a large bowl, whisk together 4 tsp vinegar, 1 tsp olive oil, honey, caraway seeds and pinch each salt and pepper. Add cabbage, carrot, zucchini and onion, tossing to coat. Let stand for 20 minutes. Stir in sunflower seeds.

3. Meanwhile, preheat grill to medium-high and lightly oil grate with cooking oil. Remove steak from marinade, discarding excess marinade. Sprinkle with pinch salt. Add to grill; close lid and grill, turning once, until desired doneness, about 10 minutes for medium-rare and 12 minutes for medium doneness (internal temperature should reach 145°F when tested with a food thermometer). Transfer to a cutting board and let stand for 3 minutes before slicing thinly diagonally across the grain. Serve with coleslaw.

Coconut Chicken Corn Chowder

INGREDIENTS:

• 2 large ears corn, husked

• 1 tsp coconut oil

• 1 cup finely diced celery (about 4 stalks)

• 1 bunch green onions, thinly sliced on the diagonal, light and dark green parts divided

• 3 cloves garlic, minced

• 1/2 tsp sea salt, divided

• 1/8 tsp ground white or black pepper

• 3 cups low-sodium chicken broth

• 1 cup full-fat coconut milk

• 2 boneless, skinless chicken breasts (about 14 oz), diced

• 1/2 sweet potato (about 5 oz), peeled and diced

• 1/2 cup thinly sliced fresh basil

• 1/4 cup unsweetened coconut flakes (or shredded coconut), toasted

PREPARATION:

1. Cut kernels from corn, reserving cobs. In a large saucepan, heat oil on medium. Add corn kernels, celery and light parts of onions and cook, stirring often, until celery and onions are translucent, 6 to 8 minutes. Add garlic, ¼ tsp salt and pepper and cook, stirring, until fragrant, about 30 seconds.

2. Meanwhile, snap reserved corn cobs in half. In a separate saucepan, bring corn cobs and broth to a boil. Reduce heat to medium-low, cover and cook for 5 minutes. Strain through a fine mesh sieve into corn kernel mixture; discard corn cobs. Bring to a boil. Reduce heat to low and cook, stirring occasionally, until corn kernels are tender, 8 to 10 minutes.

3. Using a slotted spoon, transfer about 1 cup of the corn kernel mixture to a blender; add coconut milk and purée until smooth.

4. Stir chicken and sweet potato into broth mixture. Increase heat to medium, cover and cook, stirring occasionally, until chicken is cooked through and sweet potato is tender, 3 to 5 minutes.

5. Stir in coconut milk mixture and cook until heated through. Remove from heat and stir in dark green parts of onions, basil and remaining ¼ tsp salt. To serve, top with coconut flakes.