Pork Tenderloin with Golden Beets

INGREDIENTS:

• 1/4 cup walnuts

• 3 tablespoons plus 1/2 cup olive oil

• 1 1/2 pounds pork tenderloin

• Kosher salt

• 2 medium onions, coarsely chopped

• 3 medium golden beets, scrubbed, cut into bite-size pieces

• Freshly ground black pepper

• 4 garlic cloves, chopped

• 2 cups sauerkraut, plus 1/2 cup brine

• 1 cup low-sodium chicken broth

• 1/2 cup dry white wine

• 4 tablespoons fresh lemon juice, divided

• 1/2 cup finely chopped mint

• 1/2 cup finely chopped parsley

• 1/4 cup finely chopped dried tart apricots

PREPARATION:

1. Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 7–10 minutes. Let cool, then chop.

2. Heat 3 Tbsp. oil in a large skillet over medium-high. Season pork loin (look for one with a nice dark color and some fat on it) with salt and cook until browned on all sides, 10–15 minutes. Transfer pork to a platter.

3. Add onions and beets to same skillet and cook, stirring often, until onions are slightly translucent and browned, 10–12 minutes; season with salt and pepper. Add garlic, sauerkraut, brine, broth, wine, and 2 Tbsp. lemon juice and bring to a simmer. Cover skillet, reduce heat to low, and cook until beets are fork-tender, 25–30 minutes.

4. Return pork to skillet and push down into liquid. Turn heat up to medium and simmer, uncovered, turning meat occasionally until an instant-read thermometer inserted into the thickest part of loin registers 150°F, 20–30 minutes. Transfer pork to a cutting board and let rest 5 minutes before slicing.

5. Meanwhile, mix walnuts, mint, parsley, apricots, remaining 2 Tbsp. lemon juice, and remaining 1/2 cup oil in a small bowl; season with salt and pepper.

6. Spoon beet mixture onto plates and arrange sliced pork on top. Spoon a generous amount of walnut sauce over.

Middle Eastern Chicken & Rice Salad with Tahini Dill Dressing

INGREDIENTS:

Dressing:

• 1/4 cup fresh dill

• 1/4 cup extra-virgin olive oil

• 3 tbsp fresh lemon juice

• 2 tbsp fresh mint

• 2 tbsp tahini paste

• 3/4 tsp sea salt

• pinch ground black pepper

Salad:

• 2 6-ounce boneless, skinless chicken breast

• 1/2 tsp paprika

• 1/2 tsp sea salt

• pinch ground black pepper

• 6 cups lightly packed baby spinach

• 1 cup diced red peppers

• 1 cup diced roasted red peppers

• 1 cup cooked and cooled brown rice (TIP: Use a frozen cooked brown rice, thawed.)

• 1/2 cup pitted green olives, halved

• 1/4 cup unsalted pine nuts, optional, toasted

• 6 Medjool dates, pitted and chopped

PREPARATION:

1. Make dressing: In a blender or food processor, blend together all dressing ingredients until smooth. Set aside.

2. Make salad: Preheat a grill to medium-high. Sprinkle chicken with paprika, salt and pepper. Grill until no longer pink inside, about 5 to 6 minutes per side. Transfer to a cutting board.

3. In a large bowl, combine spinach, red peppers, rice, olives, pine nuts (if using) and dates. Slice chicken and add to bowl. Drizzle with dressing; toss to coat.

Carrot Bisque with Ginger and Mint

INGREDIENTS:

• 4 cups vegetable or chicken broth

• 1 pound carrots, diced

• 1/2 medium onion, chopped

• 1 tablespoon finely chopped fresh ginger

• 1 teaspoon grated nutmeg

• 1 clove garlic, finely chopped

• 1/2 cup low-fat milk or unsweetened, plain soy milk

• 1 tablespoon unsalted butter or canola oil

• 1/4 teaspoon ground black pepper

• Chopped fresh mint, for garnish

PREPARATION:

1. Combine broth, carrots, onion, ginger, nutmeg and garlic in a medium pot. Bring to a boil, reduce heat and simmer over medium heat, covered, until carrots are tender, about 15 minutes. Purée and add milk, butter and pepper. Reheat over low heat. Garnish with mint.

Grilled Chicken, Green Onion and Radish Salad

INGREDIENTS:

• 1 large chicken breast (about 3/4 pound)

• 2 bunches green onions

• 2 bunches radishes, halved

• 1/2 cup toasted and crumbled sliced almonds

• 1/3 cup chopped fresh mint

• 1 tablespoon lime juice

PREPARATION:

1. Prepare a grill for medium-heat cooking. Grill chicken until browned and cooked through, turning occasionally, about 12 minutes. Place onions and radishes in a grill basket or on a vegetable grilling screen to prevent them from falling though the grill grates. Grill, turning frequently, until browned and softened, about 4 minutes for green onions and 8 minutes for radishes.

2. Allow chicken and vegetables to cool slightly, then shred or dice the chicken and coarsely chop the onions and radishes. Place in a large bowl with almonds, mint and lime juice, and toss.

Roasted Radishes with Lemony Herb Butter

INGREDIENTS:

• 2 bunches radishes, bulbs halved and greens roughly chopped, divided

• 2 tablespoons unsalted butter, softened

• 1/2 teaspoon fine sea salt

• 1 teaspoon honey

• 1 tablespoon finely chopped fresh chives

• 1 tablespoon finely chopped fresh mint

• Zest and juice of 1/2 lemon

PREPARATION:

1. Preheat the oven to 425°F. Place radish bulbs in a single layer in a large ovenproof skillet. Roast until radishes begin to wrinkle and shrink, about 40 minutes. Add radish greens and roast until just wilted but still bright green, about 5 minutes.

2. Remove the pan from the oven. Add butter, salt, honey, chives, mint, lemon zest and lemon juice to the pan. Using tongs, toss radishes to coat. Serve warm.