Tahini Dill Dressing

INGREDIENTS:

• 1/2 cup fresh lemon juice (about 1 lemon), plus 1/4 tsp lemon zest

• 1/4 cup tahini paste

• 1 tbsp pure maple syrup

• 2 tbsp fresh chopped dill

• 1/4 tbsp puréed garlic

• Pinch sea salt

PREPARATION:

1. Add the acid: To a Mason jar, add lemon juice and zest.

2. Add the fat: in this case, the tahini paste.

3. Add the emulsifier: In this recipe, we use maple syrup.

4. Add the flavor enhancers: Here, it is the dill, garlic and salt.

5. Shake vigorously until all ingredients are thoroughly combined. Be certain to sample your dressing with a leaf of the greens or lettuce you are using to get a sneak peek of the dressing’s taste in action.

Cucumber Dill Soup with Scallions

INGREDIENTS:

• 5 large cucumbers, peeled, quartered lengthwise, and seeded

• 1 bunch scallions

• 1 bunch dill, ends picked

• 1 clove garlic, chopped

• Juice of 3 large lemons

• 4 cups buttermilk

• 1 cup plain yogurt

• Salt

• Freshly ground white pepper

• Dash of Tabasco

PREPARATION:

1. Thinly slice half of the cucumbers crosswise. Thinly slice half of the scallions crosswise. Set aside.

2. Coarsely chop the remaining cucumbers and scallions and transfer to a large bowl. Add the dill, garlic, lemon juice, buttermilk, and yogurt, and give a good but gentle stir. Season with salt and pepper and puree in a blender until liquefied. (NOTE: You can use a food processor, but a blender will give a smoother, more pleasing result.)

3. Transfer the soup to a large bowl and add the reserved sliced cucumbers and scallions. Adjust seasoning with salt, pepper, and Tabasco to taste. Chill for at least 2 hours in the refrigerator.

Rainbow Salad with Beet, Kale & Avocado Dressing

INGREDIENTS:

SALAD:

• 2 large red and/or golden beets, peeled

• 2 cups loosely packed finely chopped kale

• 2 tbsp shelled unsalted whole pistachios

• 2 tbsp soft goat cheese, crumbled

• 1 tsp unsalted sunflower seeds

AVOCADO DRESSING:

• 2 cloves garlic

• 1 large avocado, peeled, pitted and chopped

• Juice of 1 lime

• 1 1/2 tbsp extra-virgin olive oil

• 1 1/2 tbsp apple cider vinegar

• 1 tbsp chopped fresh basil leaves, plus additional for garnish

• 2 tsp raw honey

• Pinch each sea salt and ground black pepper

PREPARATION:

1. Slice ends off beets. Working one at a time, secure beets in a spiral slicer and turn the crank to create noodles.

2. In a large bowl, combine beet noodles, kale, pistachios, cheese and seeds.

3. To a mini food processor or blender, add all dressing ingredients plus 4 tbsp water; process until smooth. Add more water, 1 tbsp at a time, and process until dressing reaches desired consistency.

4. Pour dressing over kale and beet mixture; toss to combine. Let sit for 5 minutes to allow dressing flavors to permeate the ingredients; toss again before serving. Garnish with additional basil (if using).

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).

Chicken Breasts Stuffed with Goat Cheese, Arugula & Lemon

INGREDIENTS:

• 5 oz fresh goat cheese

• 2 tbsp milk

• 2 cloves garlic, minced

• 2/3 cup chopped fresh arugula

• 1 tbsp grated lemon zest

• Pinch crushed red pepper flakes

• Kosher salt and freshly ground black pepper, to taste

• 6 6-oz boneless, skinless chicken breast halves

• 2 tbsp extra-virgin olive oil

• 1 cup dry white wine, such as Sauvignon Blanc

• 1 cup low-sodium chicken stock

PREPARATION:

1. In a small bowl, mash together the goat cheese and milk until smooth. Add the garlic, arugula, lemon zest and red pepper flakes. Season to taste with salt and pepper.

2. On the thickest side of each chicken breast, cut a deep, 3-inch-long pocket. (Be sure you don’t cut through the other side of the breast.) Using your fingers, stuff the goat cheese mixture into each pocket. Close by pressing the flesh together and secure with a toothpick, if necessary.

3. In a large frying pan, heat oil over medium. Have ready a lid that is too small for the pan but that will cover the breasts. Cook the chicken (in batches, if necessary) on one side, uncovered, until golden brown, 4 to 5 minutes. Turn the breasts, season with salt and pepper, and set the small lid on top of the chicken in the pan. Continue to cook until the chicken is cooked through, 4 to 5 minutes more.

4. Transfer the chicken to a serving platter. Pour the wine into the pan and scrape up the flavorful brown bits stuck to the bottom of the pan. Cook over medium heat until the wine has reduced by about half, 1 to 2 minutes. Add the chicken stock, season with salt and pepper, and cook until the sauce is reduced to a glossy syrup, 2 to 3 minutes. Drizzle the reduction over the chicken and serve.