Carrot, Yellow Beet, and Apple Slaw with Caraway Seed Dressing

INGREDIENTS:

• 6 medium multicolored carrots (about 10 ounces), peeled

• 4 small golden beets (about 8 ounces), peeled

• 1 Fuji apple

• 1/2 cup full-fat Greek yogurt

• 1/4 cup mayonnaise

• 2 tablespoons apple cider vinegar

• 2 teaspoons honey

• 3/4 teaspoon whole caraway seeds

• 1 teaspoon kosher salt, plus more to taste

• 1/2 teaspoon freshly ground black pepper, plus more to taste

• 5 leaves Tuscan kale, thick stems removed, thinly sliced crosswise

PREPARATION:

1. Using the coarse grater disk on a food processor or the largest holes on a box grater, coarsely grate carrots, beets, and apple into a large bowl.

2. Whisk yogurt, mayonnaise, vinegar, honey, caraway seeds, 1 tsp. salt, and 1/2 tsp. pepper in another large bowl until smooth.

3. Add carrots, beets, apple, and kale and toss to combine. Season with salt and pepper. Cover and chill until ready to serve.

Do Ahead: Slaw can be made and chilled for up to 8 hours.

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.

Basil, Chive & Parsley Blender Pesto

INGREDIENTS:

• 1/3 cup raw unsalted almonds

• 2 cloves garlic, halved

• 1 cup grated Parmesan cheese

• 1 cup fresh basil

• 1/2 cup fresh flat-leaf parsley

• 1/2 cup coarsely chopped chives

• Pinch each sea salt and ground black pepper

• 1/3 cup extra-virgin olive oil

• 1 tbsp lemon juice

PREPARATION:

1. In a blender, combine almonds and garlic; pulse until combined.

2. Add cheese, basil, parsley, chives, salt and pepper; pulse.

3. With motor running, add oil and lemon juice in a thin, steady stream until fully incorporated.

Miso, Sesame & Green Onion Dressing

INGREDIENTS:

• 2 tbsp + 2 tsp white miso paste

• 1/4 cup grape seed oil

• 1/4 cup fresh lime juice

• 4 tsp raw honey

• 4 tsp peeled and grated ginger

• 2 tsp sesame oil

• 4 green onions, thinly sliced

• 2 tbsp toasted sesame seeds

PREPARATION:

1. In a medium bowl, whisk together miso paste and 2 tbsp boiling water until smooth.

2. Whisk in grape seed oil, lime juice, honey, ginger and sesame oil until combined.

3. Whisk in green onions and sesame seeds.

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.