Spicy Dry-Fried Beef

INGREDIENTS:

• 12 ounces lean flank steak

• 3 tablespoons peanut or vegetable oil

• 2 cups julienned carrots

• 1 cup julienned celery

• 3 small dried red chilies, snipped on one end

• 2 tablespoons soy sauce (or tamari for gluten free)

• 1 tablespoon minced ginger

• 1 teaspoon minced garlic

• 2 teaspoons sesame oil

• 2 scallions, finely shredded

• 1/2 teaspoon salt

• 1/8 teaspoon freshly ground pepper

PREPARATION:

1. Cut the beef with the grain into 2-inch-wide strips. Cut each strip across the grain into 1/4-inch-thick slices, then stack the beef slices and cut across the grain into 2-inch-long matchsticks.

2. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon of the peanut oil, add the carrots, celery, and chilies, then, using a metal spatula, stir-fry 1 minute or until the vegetables have absorbed all of the oil. Transfer the vegetables to a plate.

3. Swirl the remaining 2 tablespoons peanut oil into the wok, carefully add the beef, and spread it evenly in one layer in the wok. Cook undisturbed 1 minute, letting the beef begin to sear. Then stir-fry 1 minute, or until the beef starts to foam and release its juices. Continue stir-frying 2 to 3 minutes or until almost all the liquid has evaporated and the oil begins to sizzle. Reduce the heat to medium and continue stir-frying 3 minutes until the beef is well browned, all the liquid has disappeared, and the wok is almost dry. Swirl the soy sauce into the wok and stir-fry 30 seconds or until well combined. Add the ginger and garlic and stir-fry 10 seconds or until the aromatics are fragrant. Add the carrot mixture and stir-fry 30 seconds or until well combined. Add the sesame oil and scallions and sprinkle on the salt and pepper.

Warm Chicken & Grains Salad with Pears & Blue Cheese

INGREDIENTS:

• 1/2 cup quinoa, rinsed

• 1/2 cup millet, rinsed

• Olive oil cooking spray

• 2 cloves garlic, minced

• 2 tbsp fresh lemon juice

• 2 tsp dried rosemary

• 1 1⁄2 tsp olive oil

• 1/8 tsp fresh ground black pepper

• 4 4-oz boneless, skinless chicken breasts

• 6 oz baby spinach

• 1 Bartlett pear, cored and diced

• 1/4 cup thinly sliced scallions

• 2 oz blue cheese, crumbled

PREPARATION:

1. In a small saucepan, bring 2 1⁄4 cups water, quinoa and millet to a boil. Stir once, cover, and reduce heat to low. Simmer for 15 minutes, until water is absorbed and grains are soft. Fluff with a fork.

2. Arrange 1 oven rack in highest position and preheat broiler to high. Line a large, rimmed baking sheet with foil and mist with cooking spray. In a small bowl, whisk together garlic, lemon juice, rosemary, oil and pepper. Rub mixture onto chicken and transfer to 12 minutes, until no longer pink inside and juices run clear. Transfer to a cutting board, let cool slightly and slice thinly against the grain.

3. Meanwhile, prepare dressing: In a small food processor or blender, blend dressing ingredients until smooth.

4. Transfer grains to a large bowl. Add spinach and dressing and toss until spinach is lightly wilted and dressing is incorporated. Fold in pear and scallions. Divide among serving plates and top with chicken and cheese.

Spaghetti Squash with Chicken, Pears & Parmesan

INGREDIENTS

• 3 lb spaghetti squash, quartered and seeded

• 1 tsp olive oil

• 1 lb boneless, skinless chicken breasts, trimmed and cut into 1/2-inch-thick strips

• 1 Bosc pear, cored and sliced 1/4 inch thick (TIP: To prevent sliced pear from browning, place in a bowl of cold water; drain when ready to use.)

• 1 tsp dried sage

• 2 tbsp minced fresh chives

• 3 oz shaved Parmesan cheese

PREPARATION:

1. Preheat oven to 375°F. Place squash cut side up on a foil-lined, rimmed baking sheet. Add 1/4 inch water to sheet. Bake until edges are golden brown and squash is easily pierced with the tip of a sharp knife, about 35 minutes. Set aside until just cool enough to handle.

2. In a large nonstick skillet, heat oil on medium. Add chicken and cook for 2 minutes. Flip chicken and add pear and sage. Sauté, stirring occasionally, until chicken is cooked through, about 5 minutes. Transfer chicken, pears and pan drippings to a large bowl.

3. With 2 forks, scrape stringy squash flesh from skin, separating into strands. Add squash flesh to bowl with chicken mixture. Add chives and toss to combine. To serve, top with cheese.

White Turkey Chili with Kale

INGREDIENTS:

• 2 tsp olive oil, divided

• 1 lb ground turkey or chicken

• 2 tsp chile powder

• 1 tsp each ground cumin and dried oregano

• 1/2 tsp sea salt

• 1 large yellow onion, chopped

• 2 cups stemmed and chopped kale

• 4 green onions, chopped, light and dark green parts divided

• 1 stalk celery, chopped

• 1 small jalapeño chile pepper, seeded and minced

• 4 cloves garlic, minced

• 2 cups low-sodium chicken broth

• 1 15-oz can unsalted cannellini or great northern beans, drained and rinsed

PREPARATION:

1. In a Dutch oven on medium-high, heat 1/2 tsp oil. Add turkey, chile powder, cumin, oregano and salt and cook, breaking up turkey with a spoon, until no longer pink, 4 to 5 minutes. Transfer turkey mixture to a plate and set aside.

2. In same Dutch oven still on medium-high, heat remaining 1½ tsp oil. Add yellow onion, kale, light parts of green onion, celery, jalapeño and garlic and cook, stirring, until softened, 3 to 4 minutes. Stir in turkey mixture, broth and beans. Bring to a gentle simmer and cook, stirring, until heated through and slightly thickened, 1 to 2 minutes.

3. Divide among bowls and sprinkle with dark green parts of green onion.

Brussels Sprouts Salad with Szechuan Peppercorn and Celery

INGREDIENTS:

• 3 tablespoons vegetable oil, such as grapeseed

• 1 tablespoon toasted sesame oil

• 1/3 cup rice-wine vinegar

• 1 large pinch ground white pepper

• 1 tablespoon Szechuan peppercorns, lightly crushed

• Kosher salt

• 1 1/2 pounds Brussels sprouts, trimmed

• 3 celery stalks, thinly sliced (about 1 cup)

• 1 serrano chile, thinly sliced (optional)

• 1 cup cilantro (tender stems and leaves)

PREPARATION:

1. In a large bowl, whisk together the oils, vinegar, white pepper, and peppercorns; season with salt. Working over the bowl, separate the Brussels sprout leaves and add them to the dressing. You may need to trim the core more as you get to the center of the sprouts.

2. Add the celery and chile to the bowl and toss to combine. Let the salad sit about 15 minutes. Add cilantro and taste and adjust seasoning before serving.

Do Ahead: Dressing can be made 3 days ahead. Brussels sprout leaves can be separated up to 2 days in advance and stored in an airtight container or resealable bag in the refrigerator. All ingredients except the cilantro can be combined up to 1 hour ahead. Add the cilantro just before serving.