Snap Pea and Green Beans with Arugula-Mint Pesto

INGREDIENTS:

• 1/2 cup raw skin-on almonds

• 1 garlic clove, finely grated

• 2 cups (lightly packed) baby arugula

• 2 ounces Parmesan, shaved, divided

• 1 cup mint leaves, plus more for serving

• 1/3 cup olive oil

• Kosher salt, freshly ground pepper

• 12 ounces sugar snap peas

• 12 ounces green and/or wax beans, trimmed

• 2 tablespoons fresh lemon juice

• Lemon wedges (for serving)

PREPARATION:

1. Preheat oven to 350°F. Toast almonds on a rimmed baking sheet, tossing once, until fragrant and slightly darkened in color, 8–10 minutes. Let cool, then coarsely chop half of almonds and set aside. Pulse remaining almonds with garlic, arugula, half of Parmesan, and 1 cup mint in a food processor to a smooth paste. With motor running, stream in oil; thin with 2 tablespoons cold water to reach a pourable consistency. Season pesto with salt and pepper.

2. Cook peas and beans in a large pot of boiling salted water, stirring occasionally, until crisp-tender, about 3 minutes. Drain; transfer to a bowl of ice water and chill until cold. Drain peas and beans; pat dry with paper towels. Transfer to a large bowl and toss with lemon juice and 3 tablespoons pesto; season with salt and pepper.

3. Arrange peas and beans in a large bowl or platter over remaining pesto. Top with more mint leaves, reserved almonds, and remaining Parmesan; season with salt and pepper. Serve with lemon wedges for squeezing over.

Do Ahead: Peas and beans can be blanched 1 day ahead. Cover and chill.

Indian Coconut Chicken Curry with Spinach & Quinoa

INGREDIENTS:

• 1 lb boneless, skinless chicken thighs, cut into bite-size pieces

• 4 tsp mild curry powder (such as vadouvan)

• 1 tbsp coconut oil

• ½ yellow onion, finely chopped

• 1 tbsp peeled and minced ginger

• 3 cloves garlic, minced

• 1 cup peas

• 1 cup cherry tomatoes

• ⅔ cup low-sodium chicken broth

• ½ cup full-fat coconut milk

• ½ tsp sea salt, divided

• 1 cup quinoa (red or white), rinsed

• 3 cups loosely packed baby spinach

PREPARATION:

1. In a bowl, toss chicken with curry powder; set aside. In a large sauté pan on medium-high, heat oil. Add onion and sauté until softened, 2 to 3 minutes. Add chicken, ginger and garlic and sauté until chicken begins to brown, 2 minutes. Add peas, tomatoes, broth, coconut milk and ¼ tsp salt. Reduce heat to low and maintain a simmer, partially covered, until chicken is cooked through, 15 minutes.

2. Meanwhile, prepare quinoa according to package directions with remaining ¼ tsp salt. Fluff with a fork, cover and set aside.

3. Stir spinach into curry and heat just until leaves start to wilt, 1 minute. Divide quinoa among plates and top with curry.

Creamy Chicken Pasta with Mascarpone Cheese & Cherry Tomatoes

INGREDIENTS:

• 10 oz whole-grain farfalle pasta (use GF pasta for gluten free)

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

• 1/4 tsp each sea salt and ground black pepper

• 4 tsp olive oil, divided

• 8 oz cremini mushrooms, quartered

• 1/2 cup finely chopped shallots

• 2 cloves garlic, minced

• 1/2 cup dry sherry

• 1/2 cup low-sodium chicken broth

• 1/2 cup mascarpone cheese

• 1/4 tsp ground nutmeg

• 1 cup halved cherry tomatoes

• 1/4 cup grated Parmesan cheese

• 1/4 cup chopped fresh chives

PREPARATION:

1. Cook pasta according to package directions. Drain and cover to keep warm.

2. Meanwhile, season chicken with salt and pepper. In an extra large nonstick skillet on medium-high, heat 2 tsp oil. Add chicken and cook, stirring frequently, until no longer pink inside, 7 to 9 minutes. Transfer chicken to a plate and tent with foil to keep warm.

3. Reduce heat to medium and add remaining 2 tsp oil to skillet. Add mushrooms, shallots and garlic and cook, stirring frequently, until mushrooms are browned, 4 to 5 minutes. Add sherry and simmer until reduced by half, about 1 minute. Add broth and simmer until liquid is slightly thickened, 1 to 2 minutes.

4. Remove skillet from heat and stir in mascarpone and nutmeg, stirring until fully combined and creamy. Return chicken and any juices to skillet and stir to combine.

5. Add reserved pasta and tomatoes and toss until pasta is coated with sauce. Divide among plates and garnish with Parmesan and chives, dividing evenly.

Spicy Dry-Fried Beef

INGREDIENTS:

• 12 ounces lean flank steak

• 3 tablespoons peanut or vegetable oil

• 2 cups julienned carrots

• 1 cup julienned celery

• 3 small dried red chilies, snipped on one end

• 2 tablespoons soy sauce (or tamari for gluten free)

• 1 tablespoon minced ginger

• 1 teaspoon minced garlic

• 2 teaspoons sesame oil

• 2 scallions, finely shredded

• 1/2 teaspoon salt

• 1/8 teaspoon freshly ground pepper

PREPARATION:

1. Cut the beef with the grain into 2-inch-wide strips. Cut each strip across the grain into 1/4-inch-thick slices, then stack the beef slices and cut across the grain into 2-inch-long matchsticks.

2. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon of the peanut oil, add the carrots, celery, and chilies, then, using a metal spatula, stir-fry 1 minute or until the vegetables have absorbed all of the oil. Transfer the vegetables to a plate.

3. Swirl the remaining 2 tablespoons peanut oil into the wok, carefully add the beef, and spread it evenly in one layer in the wok. Cook undisturbed 1 minute, letting the beef begin to sear. Then stir-fry 1 minute, or until the beef starts to foam and release its juices. Continue stir-frying 2 to 3 minutes or until almost all the liquid has evaporated and the oil begins to sizzle. Reduce the heat to medium and continue stir-frying 3 minutes until the beef is well browned, all the liquid has disappeared, and the wok is almost dry. Swirl the soy sauce into the wok and stir-fry 30 seconds or until well combined. Add the ginger and garlic and stir-fry 10 seconds or until the aromatics are fragrant. Add the carrot mixture and stir-fry 30 seconds or until well combined. Add the sesame oil and scallions and sprinkle on the salt and pepper.

Warm Chicken & Grains Salad with Pears & Blue Cheese

INGREDIENTS:

• 1/2 cup quinoa, rinsed

• 1/2 cup millet, rinsed

• Olive oil cooking spray

• 2 cloves garlic, minced

• 2 tbsp fresh lemon juice

• 2 tsp dried rosemary

• 1 1⁄2 tsp olive oil

• 1/8 tsp fresh ground black pepper

• 4 4-oz boneless, skinless chicken breasts

• 6 oz baby spinach

• 1 Bartlett pear, cored and diced

• 1/4 cup thinly sliced scallions

• 2 oz blue cheese, crumbled

PREPARATION:

1. In a small saucepan, bring 2 1⁄4 cups water, quinoa and millet to a boil. Stir once, cover, and reduce heat to low. Simmer for 15 minutes, until water is absorbed and grains are soft. Fluff with a fork.

2. Arrange 1 oven rack in highest position and preheat broiler to high. Line a large, rimmed baking sheet with foil and mist with cooking spray. In a small bowl, whisk together garlic, lemon juice, rosemary, oil and pepper. Rub mixture onto chicken and transfer to 12 minutes, until no longer pink inside and juices run clear. Transfer to a cutting board, let cool slightly and slice thinly against the grain.

3. Meanwhile, prepare dressing: In a small food processor or blender, blend dressing ingredients until smooth.

4. Transfer grains to a large bowl. Add spinach and dressing and toss until spinach is lightly wilted and dressing is incorporated. Fold in pear and scallions. Divide among serving plates and top with chicken and cheese.