Vegetable & Tempeh Coconut Curry

INGREDIENTS:

• 1 cup farro

• 2 tsp olive oil spread

• 16 oz tempeh (plain or flax variety), chopped into 1/2-inch cubes

• 1 large onion, chopped

• 1 each small red bell pepper and orange bell pepper, chopped

• 1 large yellow zucchini, chopped

• 2 tbsp peeled and minced fresh ginger

• 2 cloves garlic, minced

• 2 tbsp curry powder

• 1 tbsp ground turmeric

• 1/2 tsp ground cayenne pepper

• 2 cups vegetable broth

• 9 oz coconut milk

• 2 1/2 cups snap peas

• 1 1/2 tbsp rice vinegar

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

• 5 tbsp chopped fresh cilantro leaves

• 5 tbsp chopped scallions

PREPARATION:

1. Cook farro according to package directions.

2. Meanwhile, in a large skillet on medium-high, heat oil spread. Add tempeh and onion and sauté

3. for 3 minutes, until onion begins to soften. Stir in bell peppers, squash, ginger, garlic, curry powder, turmeric and cayenne; sauté for 3 minutes, stirring often. Add broth, coconut milk and snap peas. Cover and simmer for 10 minutes. Before serving, stir in vinegar and tamari.

4. Divide faro between bowls and top each with 1 1/2cups curry mixture and 1 tbsp each cilantro and scallions.

Pork Steaks with Roasted Summer Squash Salsa

INGREDIENTS:

• Olive oil cooking spray

• 3 medium tomatoes, cored and cut in half horizontally

• 1 each zucchini and summer squash, cut lengthwise into 1/4-inch slices

• 1 medium red onion, cut in half horizontally

• 1 jalapeño pepper, seeded and cut in half lengthwise

• 3 tbsp fresh lime juice

• 1 tbsp olive oil

• 1 clove garlic, crushed

• 1/2 cup cilantro leaves, finely chopped

• 1/2 tsp sea salt, divided

• 1/4 tsp ground black pepper, divided

• 4 4-oz pork tenderloin steaks

PREPARATION:

1. Heat oven to 475°F. Spray 2 large roasting pans with cooking spray. Gently squeeze tomato halves to remove seeds. Arrange tomatoes (cut side down), zucchini, onion and jalapeño in single layer on pans. Roast in oven for 10 to 12 minutes, turning once halfway through.

2. Meanwhile, in a small bowl, blend lime juice, oil, garlic, cilantro, 1/4 tsp salt and 1/8 tsp black pepper; set dressing aside.

3. Remove vegetables from oven and let cool for 5 minutes. Peel skin off tomatoes, then dice vegetables and gently mix them together in a large bowl. Pour dressing over vegetable mixture and set aside.

4. Heat nonstick pan over medium-high. Mist with cooking spray. Sprinkle pork with remaining 1/4 tsp salt and 1/8 tsp black pepper and cook in pan for about 3 to 4 minutes per side. Serve each pork steak with 1 cup summer squash salsa.

Grilled Zucchini and Summer Squash Salad with Avocado

INGREDIENTS:

• 1 zucchini, cut lengthwise into 4 slabs

• 1 yellow summer squash, cut lengthwise into 4 slabs

• 10 asparagus stalks, ends trimmed

• 1 tbs olive oil

• 2 cups baby arugula

Avocado Dressing:

• 1 small ripe avocado, peeled, pitted, diced

• 2 tbs good-quality balsamic vinegar

• 2 tsp extra-virgin olive oil

PREPARATION:

To Grill Vegetables:

1. Heat grill to medium-high.

2. Lightly coat zucchini, squash, and asparagus with olive oil and sprinkle with salt and pepper. Grill zucchini and squash for about 3 mins on each side, and asparagus for about 2 mins total, or until they are slightly charred and cooked through but still crisp-tender. Transfer vegetables to a cutting board.

3. Cut asparagus spears in half lengthwise then crosswise, and cut zucchini and squash on bias into large bite-size pieces.

To Make Avocado Dressing:

1. In a medium bowl, whisk half of diced avocado with vinegar, breaking up avocado lightly to create a creamy texture.

2. Slowly drizzle in extra-virgin olive oil while whisking to blend. Season with salt and pepper.

To Serve:

1. In a large bowl, gently toss grilled vegetables and arugula with enough dressing to coat. Fold in remaining diced avocado. Season with salt and pepper.

2. Mound salad on plates and serve any remaining dressing on side.

Braised Green Cabbage

INGREDIENTS:

• 1 1/2 teaspoons olive oil

• 3 strips thick-sliced bacon, chopped

• 1/4 cup chopped onions

• 7 cups coarsely shredded green cabbage (about 1/2 large head)

• 1/2 teaspoon salt

• 4 turns freshly ground black pepper

• 2 bay leaves

• 3/4 cup beer

• 1 1/2 teaspoons Creole or other whole-seed mustard

PREPARATION:

1. Heat the oil in a large skillet over high heat and add the bacon. Cook bacon until golden brown, for about 1 1/2 minutes. Add the onions, cabbage, salt, and pepper and stir-fry for 1 minute. Stir in the bay leaves, beer, and mustard and simmer, folding the ingredients through the cabbage, for 3 minutes.

2. Cover the pot and cook over high heat for 3 minutes. Reduce the heat to medium and cook for 10 minutes. Uncover, turn the heat up to high and cook, stirring from time to time, until the cabbage is tender, for about 10 minutes. Serve immediately.

Slow Cooker Chicken & Dumplings

INGREDIENTS:

For the Chicken:

• Cooking spray

• 2 cups low-sodium chicken broth, divided

• 1 medium yellow onion, finely chopped

• 3 medium carrots, peeled and diced

• 2 medium stalks celery, diced

• 2 cloves garlic, minced

• 4 sprigs fresh thyme

• 2 bay leaves

• 2 1/2 teaspoons kosher salt, divided

• 1 1/2 pounds boneless, skinless chicken thighs

• 1/4 teaspoon freshly ground black pepper

• 1/2 cup heavy cream

• 1/3 cup all-purpose flour

• 1 cup peas

• 1/4 cup coarsely chopped fresh parsley leaves

For the Dumplings:

• 1 cup all-purpose flour

• 1 1/2 teaspoons baking powder

• 1 teaspoon granulated sugar

• 1/2 teaspoon kosher salt

• 1/2 cup heavy cream

• 2 tablespoons unsalted butter, melted and cooled slightly

PREPARATION:

Make the Chicken:

1. Lightly coat the insert of a 6-quart or larger slow cooker with cooking spray. Add 1 1/2 cups of the broth, onion, carrots, celery, garlic, thyme, bay leaves, and 1 teaspoon of the salt and stir to combine.

2. Season the chicken all over with the remaining 1 teaspoon salt and pepper and place in an even layer in the slow cooker.

3. Cover and cook until the vegetables are tender and the chicken is cooked through, about 5 hours on the LOW setting.

4. Transfer the chicken to a large plate and cover the slow cooker again. Using 2 forks, shred the chicken into bite-sized pieces. Whisk the remaining 1/2 cup broth, cream, and flour together in a small bowl until the flour is dissolved. Add the shredded chicken, cream mixture, peas, and parsley to the slow cooker and stir to combine. Taste and season with salt and pepper as needed. Cover and continue cooking while you form the dumplings.

Make the Dumplings:

1. Place the flour, baking powder, sugar, and salt in a medium bowl and whisk to combine. Add the cream and butter and stir until the flour mixture is moistened and a soft dough forms.

2. Evenly drop the dough in heaping tablespoons onto the chicken mixture. Cover and cook until the dumplings are cooked through and the tops are no longer sticky, about 1 1/2 hours. Uncover and let stand 15 minutes for sauce to thicken slightly before serving.