Asian Greens Salad With Miso Ginger Dressing

INGREDIENTS:

Dressing:

• 1 (2-inch) piece fresh ginger, coarsely chopped

• 2 tablespoons white miso

• 3 tablespoons tahini

• 3 tablespoons lemon juice

Salad:

• 1/2 cup mizuna

• 1 small daikon radish, sliced into 1/8-inch-thick rounds

• 1 carrot, cut into 2-inch-long slender sticks

• 2 green onions, chopped

PREPARATION:

1. For the dressing, place ginger, miso, tahini, 1/2 cup water and lemon juice in a blender and blend until completely smooth. The consistency should be similar to cream. Strain the dressing through a fine sieve to remove ginger fiber.

2. For the salad, divide greens among serving plates. Arrange radish and carrot on top, then sprinkle with green onions. Drizzle one to two tablespoons of dressing over each salad and serve.

Wok Sautéed Mizuna With Minced Chicken

INGREDIENTS:

• 1 egg white, lightly beaten

• 1 1/2 teaspoon soy sauce, divided (use tamari for gluten free)

• 2 cloves garlic, finely chopped

• 1 pound boneless, skinless chicken breast, very finely chopped

• 2 teaspoons canola or peanut oil, divided

• 2 carrots, finely chopped

• 1/2 medium yellow onion, finely chopped

• 5 water chestnuts, finely chopped

• 1/2 teaspoon chile paste with garlic

• 1 tablespoon lime juice

• 1 pound mizuna, trimmed

• 2 green onions, finely chopped

PREPARATION:

1. In a medium bowl, mix egg white with 1/2 teaspoon of the tamari, garlic and chicken. Cover and refrigerate for 1 hour.

2. Heat 1 teaspoon of the canola or peanut oil in a wok or large skillet over high heat. Add chicken mixture and cook, stirring constantly, 4 to 6 minutes, or until chicken is cooked through and appears opaque. Transfer chicken to a plate and set aside. Heat remaining 1 teaspoon oil in wok. Add carrots, onions and water chestnuts and cook, stirring constantly, until fragrant, about 1 minute. Add remaining 1 teaspoon tamari, chile paste, lime juice and mizuna and cook, stirring often, until slightly wilted, about 2 minutes. Return chicken to wok and toss well. Garnish with green onions and serve.

Pesto Chicken Potato Salad

INGREDIENTS:

Salad:

• 1 lb baby redskin or yellow potatoes, scrubbed and halved

• 8 oz green beans, trimmed and cut into 2-inch lengths

• 12 oz boneless, skinless chicken breasts, poached* then shredded

• 2 cups cherry or grape tomatoes, halved

Pesto:

• 1 tbsp raw unsalted walnut pieces

• 1 tbsp raw unsalted pine nuts

• 2 cloves garlic, roughly chopped

• 1 1/4 cups lightly packed fresh basil (leaves and tender stems)

• 1/2 tsp sea salt

• 1/4 tsp ground black pepper

• 1/4 cup extra-virgin olive oil

• 2 tbsp grated Parmesan cheese

PREPARATION:

1. To a large saucepan, add potatoes and enough cold water to cover. Bring to a simmer; cook just until tender, about 15 minutes. Using a slotted spoon, transfer potatoes to a large bowl. Let cool.

2. Return same saucepan of water to a boil. Add beans and cook until tender-crisp, 3 to 4 minutes. Using slotted spoon, transfer to a large bowl of ice water to chill; drain and pat dry. Set aside.

3. Meanwhile, prepare pesto: To a mini food processor, add walnuts, pine nuts and garlic; pulse to finely chop. Add basil, salt and pepper; pulse to combine. With motor running, gradually add oil through feed tube; blend until smooth. Add cheese; pulse to combine.

4. To bowl with potatoes, add beans, chicken, tomatoes and pesto; toss gently to coat. Refrigerate in airtight containers up to 2 days.

Tip: To poach chicken, bring a large pot of water to a simmer and add chicken. As soon as water starts bubbling, reduce heat to medium-low to maintain a slow simmer. Cook until no longer pink and an instant-read thermometer reaches 165°F when tested in thickest part, 10 to 12 minutes.

Brussels Sprouts Salad with Chicken

INGREDIENTS:

Salad:

• 1 6-oz boneless, skinless chicken breast

• 1 tbsp extra-virgin olive oil, divided

• 1/2 tsp garlic powder

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

• 4 cups trimmed and thinly sliced Brussels sprouts

• 2 Granny Smith apples, julienned

• 1/2 red onion, thinly sliced

• 1 cup raw unsalted walnuts

Dressing:

• 1 cup full-fat sour cream

• 1/3 cup finely chopped cucumber

• 1 clove garlic, minced

• 1/4 tsp sea salt

• 1/8 tsp ground black pepper

PREPARATION:

1. Preheat oven to 400°F. On a parchment-lined baking sheet, drizzle chicken with 1 tsp oil and sprinkle with garlic powder and 1/8 tsp each salt and pepper. Bake for 10 minutes, flip and continue baking for 15 minutes, or until chicken is cooked through. On a second parchment-lined baking sheet, toss Brussels sprouts with remaining 2 tsp oil and 1/8 tsp each salt and pepper. Add to oven with chicken and bake for 20 minutes, stirring halfway. Set both aside to cool. Cut chicken into thin slices.

2. Meanwhile, in a small bowl, whisk together all dressing ingredients.

3. In a large bowl, place Brussels sprouts, apple, onion, walnuts and chicken. Drizzle dressing over top; toss to coat.

Egg Sandwiches with Red Peppers and Tahini

INGREDIENTS:

• 3 large eggs + 4 egg whites

• ¼ tsp each sea salt and ground black pepper

• 2 tbsp plain whole-milk kefir

• ½ tbsp fresh lemon juice

• ½ tbsp tahini paste

• ½ tbsp chopped fresh chives + additional for garnish

• 1 tsp olive oil

• ¼ cup chopped yellow onion

• ½ cup each chopped red and green bell pepper

• 1 6-inch whole-grain pocket-style pita, halved

PREPARATION:

1. In a small bowl, whisk together eggs, egg whites, salt and pepper. In a separate bowl, combine kefir, lemon juice, tahini and chives. Set bowls side.

2. In a large skillet on medium-high, heat oil. Add onion and cook, stirring often, until soft, 2 to 3 minutes. Add red and green peppers and continue cooking, stirring often, until peppers soften, 4 minutes more.

3. Reduce heat to medium-low and add egg mixture. Cook, stirring often, until eggs are set, 4 to 5 minutes. (TIP: Remove from heat when eggs are slightly wet, as residual heat from the pan will continue to cook eggs.)

4. Divide egg mixture among pita halves; drizzle with tahini mixture. Garnish with additional chives.