Apple Bok Choy Salad

INGREDIENTS:

• 6 cups finely chopped bok choy

• 1 large apple, shredded

• 1 large carrot, shredded

• 1/2 cup chopped red onion

• 1/2 cup unsweetened soy, hemp, or almond milk

• 1/2 cup raw cashews or 1/4 cup raw cashew butter

• 1/4 cup balsamic vinegar

• 1/4 cup raisins

• 1 teaspoon Dijon mustard

PREPARATION:

1. Combine bok choy, apple, carrot, and chopped onion in a large bowl.

2. Blend soy milk, cashews, vinegar, raisins, and mustard in a food processor or high-powered blender. Add desired amount to chopped vegetables. 

Quick Pork Ramen With Carrots, Zucchini, and Bok Choy

INGREDIENTS:

• 1 ounce dried mushrooms (preferably shiitake or porcini)

• Kosher salt

• 16 ounces fresh or 10 ounces dried ramen noodles (rice noodles for gluten free)

• 2 small heads baby bok choy, quartered lengthwise

• 1 tablespoon toasted sesame oil, plus more

• 1 pound ground pork

• 1/2 teaspoon freshly ground black pepper

• 4 scallions, thinly sliced, divided

• 3 tablespoons white or yellow miso paste

• 6 cups chicken stock or low-sodium chicken broth

• 2 tablespoons low-sodium soy sauce (tamari for gluten free)

• 2 teaspoons Sriracha, plus more for serving

• 1 medium carrot

• 1 medium zucchini

• 4 large soft-boiled eggs (optional)

• 1/4 cup coarsely chopped basil

PREPARATION:

1. Place mushrooms in a medium bowl and cover with hot water. Let sit until ready to use.

2. Pour 10 cups hot water into a medium pot. Season generously with salt, cover, and bring to a boil. Cook noodles according to package directions, adding bok choy during the last minute of cooking. Drain noodles and bok choy; rinse with cold water.

3. Meanwhile, heat 1 Tbsp. oil in a large pot over high. Add pork, 3/4 tsp. salt, and 1/2 tsp. pepper and cook, stirring and breaking up meat slightly, 3 minutes. Add half of the scallions and cook, stirring occasionally, until pork is just cooked through, about 3 minutes more. Add miso and cook, stirring, until incorporated, about 30 seconds. Stir in broth, soy sauce, and 2 tsp. Sriracha.

4. Drain and slice mushrooms; add to pot. Cover and bring to a low boil. Uncover pot, reduce heat to medium, and simmer 5 minutes. Taste and adjust seasonings, if necessary.

5. Meanwhile, using a mandoline or the large holes on a box grater, coarsely grate carrot and zucchini until you have 1 1/2 cups each. Divide noodles, bok choy, carrot, and zucchini among bowls. Top evenly with soup, eggs, if using, basil, and remaining scallions. Serve with additional sesame oil and Sriracha for drizzling alongside.

Cooks' Note: If you have a few extra minutes, the optional soft-boiled eggs add a wonderful richness to this dish. If you can't find fresh or dried ramen noodles, substitute spaghetti. Sriracha Hot Chili Sauce is available at most grocery stores.

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.

Stir-Fried Chicken With Radishes, Chipotle, and Lime

INGREDIENTS:

• 9 large skinless boneless chicken thighs, fat trimmed, chicken cut into 1/2-inch pieces

• 4 tablespoons fresh lime juice

• 1 1/2 teaspoons crushed chipotle chilies*

• 6 teaspoons olive oil

• 9 green onions (white and pale green parts only), thinly sliced

• 1/2 cup canned low-salt chicken broth

• 18 radishes, trimmed, halved, thinly sliced crosswise, and 20 radish leaves, thinly sliced, reserved

• 2 tablespoons chopped fresh cilantro

• Lime wedges

• 12 hot corn tortillas

PREPARATION:

1. Combine chicken, 1 1/2 tablespoons lime juice, and crushed chipotles in large bowl. Sprinkle with salt and pepper; toss to blend. Let stand 10 minutes. Heat 4 teaspoons oil in large nonstick skillet over high heat. Add chicken mixture and sauté 3 minutes. Stir in green onions and broth; cover and cook 3 minutes. Uncover and stir until chicken is cooked through and most liquid evaporates, about 2 minutes longer. Stir in 1 1/2 tablespoons lime juice. Season to taste with salt and pepper. Transfer to bowl; cover to keep warm.

2. Heat remaining 2 teaspoons oil in same skillet over high heat. Add radishes and sauté 1 minute. Stir in remaining 1 tablespoon lime juice. Season with salt and pepper. Add radishes and cilantro to bowl with chicken and toss to blend.

3. Divide chicken mixture among 6 plates. Sprinkle with reserved sliced radish leaves. Garnish with lime wedges. Serve hot tortillas alongside.

Chicken Tostada With Radish Slaw

INGREDIENTS:

Chicken:

• Fresh orange juice, 2/3 cup (5 fl oz/150 ml)

• Fresh lime juice, 3 tbsp

• Achiote paste, 3 tbsp

• Yellow onion, 1 small, chopped

• garlic, 2 cloves, chopped

• Dried oregano, 1/2 tsp

• Boneless, skinless chicken thighs, 2 lb (1 kg)

• Kosher salt and freshly ground pepper

Radish Slaw:

• Radishes, 2 1/2 cups (about 18) trimmed, halved, and thinly sliced

• Green onions, 2, thinly sliced

• Fresh cilantro, 1/3 cup (1/2 oz/15 g) chopped

• Fresh lime juice, 1 tbsp

• Corn oil, for frying

• Corn tortillas, 12, each 4 inches (10 cm) in diameter

• Cotija cheese, 3 oz (90 g), crumbled

• Avocados, 2 large, halved, pitted, peeled, and sliced

PREPARATION:

1. To prepare the chicken, in a heavy Dutch oven, stir together the orange juice, lime juice, and achiote paste until the achiote paste is smooth. Add the onion, garlic, and oregano and mix well. Add the chicken thighs and turn to coat evenly. Sprinkle the chicken with salt.

2. Cover, place over medium heat, bring to a simmer, then reduce the heat to low and cook, stirring occasionally, until the sauce has thickened and the chicken is opaque throughout when pierced with a knife tip, about 40 minutes. Uncover and continue to simmer until the sauce is very thick and the chicken begins to fall apart and catch on the bottom of the pan, about 10 minutes.

3. Remove from the heat and let cool slightly, then shred the chicken. Season with salt and pepper.

4. To make the radish slaw, in a small bowl, combine the radishes, green onions, cilantro, and lime juice and toss to mix. Season with salt.

5. Pour oil to a depth of 1 inch (2.5 cm) into a deep, heavy frying pan and warm over medium-high heat until almost smoking. One at a time, add the tortillas and cook, turning once with tongs, until crisp and golden, 1-2 minutes. As each tortilla is ready, transfer it to paper towels to drain, then sprinkle lightly with salt.

6. Arrange 2 tortillas side by side on each individual plate. Top the tortillas with the chicken, dividing it equally, and then spoon the radish slaw evenly over the chicken. Top the tostadas evenly with the cheese and the avocado slices and serve.