Asian Burgers & Bok Choy Salad

INGREDIENTS:

Burgers & Salad:

• 1 lb lean ground pork or beef

• 1 egg

• 1/2 cup diced green onions, divided

• 2 tbsp reduced-sodium tamari

• 1/2 tsp each garlic powder and ground black pepper

• 1/2 tsp red pepper flakes, optional

• 6 cups chopped raw bok choy

• 2 carrots, grated

Dressing:

• 1/2 cup grape seed oil

• 1/3 cup rice vinegar

• 2 tbsp organic miso paste

• 2 tbsp pure maple syrup

• 1 tbsp reduced-sodium tamari

• 1 tbsp sesame oil

• 1 1-inch piece ginger, peeled and minced

• 1 clove garlic, minced

PREPARATION:

1. Preheat a grill to medium and grease grate. Prepare burgers: In a large bowl, combine pork, egg, ¼ cup green onions, tamari, garlic powder, black pepper and pepper flakes (if using). Shape mixture into 8 small patties.

2. Grill patties for 5 minutes per side or until meat is browned and no longer pink in the center.

3. Meanwhile, prepare dressing: In a jar with a lid, place all dressing ingredients; top with lid and shake well.

4. To a large salad bowl, add bok choy; drizzle dressing over top and toss until mixed. Divide salad among 4 plates. Divide carrots and remaining ¼ cup green onions among servings. Top each salad with 2 burgers.

Thai Coconut, Broccoli and Coriander Soup

INGREDIENTS:

• 1/3 cup store-bought green curry paste

• 1 (13.5-ounce) can coconut milk

• 3 cups water

• Sea salt and cracked black pepper

• 1 pound broccoli florets, chopped

• 2 cups baby spinach leaves, plus more to serve

• 2 cups cilantro leaves

• 2 scallions, shredded

• Store-bought crispy shallots or onions, to serve

PREPARATION:

1. Place the curry paste in a medium saucepan over medium heat and cook, stirring, for 1 minute or until fragrant. Add the coconut milk, water, salt and pepper and bring to a boil. Add the broccoli, cover and cook for 10 minutes or until the broccoli is tender. Remove from the heat and add the spinach leaves and half the cilantro.

2. Using an immersion blender, blend the soup until smooth. Divide among serving bowls and top with the extra spinach, remaining cilantro, scallions and shallots.

Roasted and Charred Broccoli with Peanuts

INGREDIENTS:

• 1 bunch broccoli (about 1 1/2 pounds), ends trimmed, stems peeled

• 3 tablespoons olive oil

• Kosher salt

• freshly ground pepper

• 2 tablespoons unseasoned rice vinegar

• 1/4 cup unsalted, roasted peanuts, coarsely chopped

• 1/2 teaspoon sugar

• 2 tablespoons nutritional yeast, plus more

• 4 scallions, thinly sliced

• sea salt

PREPARATION:

1. Preheat oven to 450°. Slice broccoli stems on a diagonal 1/4" thick. Transfer to a rimmed baking sheet, toss with oil, and season with kosher salt and pepper. Gather up loose pieces of left-behind florets and finely chop. Roast stems until browned around edges, 15-20 minutes. Add vinegar; toss to coat.

2. Meanwhile, heat a dry medium skillet, preferably cast iron, over medium-high. Add florets. Season with kosher salt and pepper and cook, stirring often, until bright green and lightly charred in spots, about 5 minutes. Reduce heat to low; add peanuts and sugar. Cook, stirring, until nuts are golden brown. Stir in 2 tablespoons nutritional yeast; season again.

3. Serve broccoli stems and florets topped with scallions, sea salt, and more yeast.

Broccoli-Cheese Soup

INGREDIENTS:

• 1/2 cup butter

• 1 large onion, diced

• 1/3 cup all-purpose flour

• 4 cups whole milk

• 2 cups half-and-half

• Salt and pepper

• 1/2 teaspoon ground nutmeg

• 4 broccoli heads, cut into florets

• 1/2 cup chicken broth

• 3 cups shredded sharp cheddar cheese, more for garnish

• Small bread loaves for bowls

PREPARATION:

1. In a large pot over medium heat, melt the butter. Add the onion and stir it around to cook, 3 to 4 minutes.

2. Sprinkle the flour on top of the onion and use a whisk to work in the flour. Once it’s combined, cook the onion-flour mixture for 2 to 3 minutes.

3. Add the milk and half-and-half, whisking constantly until combined.

4. Sprinkle in the salt, pepper, and nutmeg.

5. Add the broccoli florets and stir them into the soup. Cover the pot and reduce the heat to low, then simmer the soup until it’s thickened and the broccoli is tender, 20 to 25 minutes.

6. Stir in the chicken broth and check the consistency. The soup should be thick, but if it still seems too thick, splash in a little more broth.

7. Throw in the cheese! Stir it in until it’s melted, taste and adjust the seasonings . . . and get ready to serve it up.

8. At an angle, cut off the top third of the bread. Remove the “lid.” Tear out chunks of bread, leaving a 1/2-inch rim around the crust. (Save the bread in a plastic storage bag for another use.)

9. Ladle in the thick, yummy soup and top it with more shredded cheese.

Cooks' Notes: For a smoother soup, use an immersion blender to puree the soup before adding the cheese. Substitute pepper Jack cheese for a slightly spicier soup.

Broccoli and Cheese Quiche

INGREDIENTS:

Crust:

• 1 teaspoon kosher salt

• 2 cups all-purpose flour, plus more for surface

• 11 tablespoons chilled unsalted butter, cut into pieces

Filling & Assembly:

• 1 tablespoon olive oil

• 1/2 small shallot, chopped

• 1 garlic clove, finely chopped

• 1 small head of broccoli (about 8 ounces), halved lengthwise, chopped (about 3 cups)

• 1 bunch small Swiss chard, ribs and stems removed, leaves coarsely torn (about 4 cups)

• 4 ounces feta, crumbled (about 1 cup)

• 2 ounces sharp cheddar, grated (about 1 cup)

• 6 large eggs

• 3 large egg yolks

• 1 3/4 cups heavy cream

• 1 cup half-and-half or heavy cream or whole milk

• 3 tablespoons chopped chives

• 1 teaspoon kosher salt

• Freshly ground black pepper

Special Equipment:

• A 9-inch springform pan

PREPARATION:

Crust:

1. Whisk salt and 2 cups flour in a large bowl to combine. Work in butter with your fingers until largest pieces are pea-size. Drizzle in 1/4 cup ice water and rake with your fingers to combine. Turn dough out onto a work surface and lightly knead to work into a shaggy dough (no dry spots should remain). Flatten into a disk; wrap in plastic and chill until firm, at least 2 hours and up to 2 days ahead.

2. Place a rack in middle of oven; preheat to 350°F. Roll out dough on a lightly floured surface to a 14" round. Transfer dough to pan. Lift up edges and allow dough to slump down into pan, then pat into corners and up around the sides of pan. Smooth out dough so it doesn’t have any creases or folds and trim to just below the rim. (Save any scraps for patching.) Freeze until very firm, about 20 minutes.

3. Line dough with 2 layers of overlapping parchment paper and fill with pie weights or dried beans (ideally right up to the rim; pillage the pantry for old dried beans and rice to get you there). Bake until crust is golden brown all the way around edges (peek below the parchment), 60–75 minutes. Carefully remove parchment and pie weights. If needed, patch any cracks with reserved dough trimmings and bake crust just until patches are opaque, about 5 minutes. Let crust cool.

Filling & Assembly:

1. Reduce oven heat to 325°F. Heat oil in a large skillet over medium. Cook shallot and garlic, stirring occasionally, until softened, about 5 minutes. Add broccoli and cook, tossing occasionally, until crisp-tender, about 5 minutes. Add Swiss chard leaves and cook, tossing often, just until wilted, about 2 minutes. Let cool. Stir in feta and cheddar.

2. Whisk eggs, egg yolks, cream, and half-and-half in a medium bowl just to combine. Mix in chives and salt; season with pepper. Scrape vegetable mixture into crust, then carefully pour in egg mixture. Bake quiche until filling is lightly browned and set across the surface but slightly wobbly in the center inch or two, 75–90 minutes. Let quiche cool in pan before unmolding and slicing.

Do Ahead: Quiche can be baked 2 days ahead. Cover and chill.