Chicken Pho with Pea Shoots

INGREDIENTS:

• 4 cups low-sodium chicken broth

• 2 1/4-inch slices fresh ginger

• 1 large shallot, thinly sliced

• 3 cloves garlic, sliced

• 4 tsp fish sauce

• 2 green cardamom pods

• 1 star anise pod

• 1/2 stick cinnamon

• 1/4 tsp ground turmeric

• 20 oz boneless, skinless chicken breasts (about 2 large)

• 3 tbsp fresh lime juice

• 1/4 tsp ground black pepper

• 4 oz brown rice vermicelli noodles

• 1 jalapeño chile pepper, seeded and thinly sliced

• 3 cups pea shoots

• 1/2 cup each loosely packed chopped fresh cilantro and chopped fresh mint

• 2 green onions, white and light green parts, thinly sliced

PREPARATION:

1. In a Dutch oven or large saucepan, combine broth, ginger, shallot, garlic, fish sauce, cardamom, star anise, cinnamon, turmeric and 3 cups water; bring to a boil. Reduce heat to medium-low, cover and simmer for 10 minutes.

2. Reduce heat to low and add chicken. Simmer gently, uncovered, until chicken is no longer pink inside and reaches 165˚F when tested with an instant-read thermometer in center, about 15 minutes. (NOTE: Do not boil.) Using tongs, transfer chicken to a cutting board; let cool slightly. Chop or shred into bite-size pieces. Set aside.

3. Arrange a fine-mesh sieve over a large bowl; strain broth mixture through sieve, discarding solids. Return liquid to Dutch oven and heat on low. Stir in chicken, lime juice and pepper and cook until heated through, about 3 minutes.

4. Meanwhile, cook noodles according to package directions; divide among bowls. Ladle broth mixture over top, dividing evenly. Sprinkle with jalapeño, pea shoots, cilantro, mint and green onions, dividing evenly.

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.

Mediterranean Chicken & Vegetable Quiche

INGREDIENTS:

• 1 cup cooked and diced boneless, skinless chicken breast

• 1/2 cup halved cherry tomatoes

• 1/3 cup crumbled feta cheese

• 1 scallion, thinly sliced

• 2 tbsp chopped fresh dill

• 1 to 2 tbsp chopped fresh mint leaves

• 3 eggs

• 1 cup whole milk

• 1/4 tsp ground nutmeg

• Sea salt and fresh ground black pepper, to taste

CRUST:

• 2 eggs, beaten

• 1/3 cup coconut oil, melted, plus additional for greasing pie plate

• 3/4 cup coconut flour

PREPARATION:

1. Preheat oven to 350°F. Prepare crust: In a medium bowl, whisk 2 eggs and oil until blended. Stir in flour until just combined.

2. Lightly grease a 9-inch pie plate. Using your hands, press crust mixture into plate until base and sides are evenly covered and smooth. Bake until light golden brown, about 10 minutes. (Make Ahead: Prepare crust up to this point up to 2 days ahead; cover and refrigerate. Bring to room temperature before filling and baking.)

3. Increase oven temperature to 375°F. In a medium bowl, combine chicken, tomatoes, cheese, scallion, dill and mint. Sprinkle evenly into pie shell. In bowl, whisk together 3 eggs, milk, nutmeg, salt and pepper; pour evenly over ingredients in shell.

4. Bake in center of oven until a knife inserted in center of quiche comes out clean, about 30 minutes. (Tip: If edges begin to brown too much before quiche is set, loosely cover crust with foil.) Let cool.

Thai Chicken Tacos

INGREDIENTS:

• 4 5-oz boneless, skinless chicken breasts

• 1 cup low-sodium chicken broth

• 2 cloves garlic

• 2 tbsp fresh lime juice, divided

• 2 tbsp creamy all-natural unsalted peanut butter

• 1 tbsp reduced-sodium soy sauce (or tamari for gluten free)

• 1/2 tsp ground ginger

• 1 tbsp red curry paste

• 2 tbsp sugar, divided

• 1 1/2 tbsp coconut flour

• 8 6-inch corn tortillas

• 1 Roma tomato, seeded and chopped

• 1 cucumber, seeded and chopped

• 1/2 cup chopped red onion

• 1/4 cup chopped fresh mint

• 1 tbsp rice vinegar

• 2 cups shredded red cabbage

PREPARATION:

1. In a 4- to 6-qt slow cooker, place chicken. In a blender, combine broth, garlic, 1 tbsp lime juice, peanut butter, soy sauce, ginger, curry paste and 1 tablespoon sugar; blend until smooth. Pour over top of chicken and stir gently to coat. Cover and cook on low for 6 to 7 hours, until chicken is tender.

2. Stir and increase heat to high. With a slotted spoon, remove chicken and transfer to a cutting board; set aside until cool enough to handle. Remove ½ cup broth mixture from slow cooker and transfer to a small bowl. Add coconut flour to bowl and stir to form a smooth paste. Return broth-flour mixture to slow cooker and whisk until smooth; cover.

3. Preheat oven to 350ºF. Arrange tortillas in 2 equal stacks and wrap each stack in foil. Transfer to a baking sheet and bake for 15 to 20 minutes, until heated through.

4. Using 2 forks, shred chicken and return to slow cooker; stir to coat. Cook for 10 minutes, until heated through.

5. Meanwhile, in a medium bowl, combine tomato, cucumber, onion and mint. Add vinegar, remaining 1 tbsp lime juice and 1 tablespoon sugar; mix thoroughly. To assemble, spoon cabbage, chicken and tomato-cucumber mixture into center of each tortilla, dividing evenly.

Rack of Lamb with Baby Turnips and Mint Salsa Verde

INGREDIENTS:

• 1 pound small cipolline or pearl onions

• Kosher salt

• 2 racks of lamb (3-3 1/2 pounds total), rib bones frenched, left at room temperature for 1 hour

• Freshly ground black pepper

• 1 tablespoon plus 1 cup olive oil

• 1 pound salad turnips, stems trimmed, halved or quartered if large

• 1 cup (packed) fresh cilantro leaves

• 2 1/2 cups (packed) fresh mint leaves, divided

• 1 small shallot, finely chopped

• 1 garlic clove, finely grated

• 1 tablespoon fresh lemon juice

• 2 teaspoons Aleppo pepper or 1/2 teaspoon crushed red pepper flakes (optional)

• 3 tablespoons (or more) red wine vinegar, divided

PREPARATION:

1. Cook onions in a large saucepan of boiling salted water until tender, 5-8 minutes; drain and let cool. Trim root ends and peel.

2. Preheat oven to 425°F. Season lamb with salt and black pepper. Heat 1 tablespoon oil in a 12" ovenproof skillet over medium-high heat. Cook lamb until browned, 5-8 minutes per side. Add onions and turnips to skillet, season with salt and black pepper, and toss to coat in pan drippings.

3. Transfer skillet to oven and roast until vegetables are tender and browned and an instant-read thermometer inserted into the thickest part of lamb registers 125°F for medium-rare, 15-20 minutes. Transfer lamb to a cutting board; let rest 10 minutes.

4. Meanwhile, coarsely chop cilantro and 2 cups mint. Place in a medium bowl; add shallot, garlic, lemon juice, Aleppo pepper, if using, 2 tablespoons vinegar, and remaining 1 cup oil. Season salsa verde with salt, black pepper, and more vinegar, if desired.

5. Transfer vegetables to a medium bowl; toss with remaining 1/2 cup mint leaves and 1 tablespoon vinegar. Slice lamb between ribs and serve with vegetables and salsa verde.