Grilled Baby Bok Choy with Miso Butter

INGREDIENTS:

• 1 1/2 pounds baby bok choy (about 6 heads) or Shanghai bok choy

• 3 tablespoons unsalted butter, at room temperature

• 3 tablespoons white or yellow miso paste

• 2 tablespoons olive oil

• 1 tablespoon freshly squeezed lemon juice

• Pinch of kosher salt

• Freshly ground black pepper

PREPARATION:

1. Cut the leaves away from the bok choy stalks. Halve the stalks lengthwise. Rinse the leaves and stalks well, then pat dry to remove any excess water. In a small bowl, mix together the butter and miso with a fork until well combined. Set aside.

2. Prepare a medium-hot fire in a charcoal or gas grill. Put the bok choy stalks in a large bowl. Using your hands (or a fork), coat the bok choy with the miso butter. Arrange the bok choy, cut side down, on the grill grate. (If you have a grill screen, set it on top of the grate before adding the bok choy, to keep the stalks from falling through the gaps.) Close the lid and grill for about 5 minutes, until golden brown on the underside. Turn the bok choy with tongs, re-cover, and grill for 5 to 6 minutes more, until golden and crisp-tender.

3. While the stalks are cooking, stack the bok choy leaves and roll them up lengthwise into a cigar shape. Slice the leaves crosswise into thin shreds. Make a bed of the shredded leaves on a serving platter. Drizzle the leaves with the oil and lemon juice, sprinkle with the salt and 1/4 teaspoon pepper, and toss to combine.

4. Put the grilled bok choy on the dressed salad to wilt the leaves; sprinkle additional pepper over the bok choy. Serve immediately.

Vegetable Pho with Mushroom Broth

INGREDIENTS:

Broth & Noodles:

• 1 tsp olive oil

• 1 yellow onion, cut into large chunks

• 8 cloves garlic, thinly chopped

• 1 tsp Chinese five-spice powder

• 8 cups low-sodium vegetable broth

• 3 tbsp reduced-sodium tamari

• 1 tbsp hoisin sauce

• 2 pods star anise

• 1 3-inch cinnamon stick

• 6 baby bok choy, sliced (4 cups)

• 2 cups cremini mushrooms, quartered

• 7 oz. brown rice vermicelli, cooked according to package

Garnish:

• 2 cups bean sprouts

• 1/3 cup chopped Thai basil leaves (or regular basil)

• 1/3 cup chopped cilantro leaves

• 1/4 cup green onions, thinly sliced

• 4 red Thai chili peppers

• 1 lime, quartered

• hoisin or sriracha sauce, as needed

PREPARATION:

1. Prepare broth: In a stockpot on medium-high, heat oil. Add yellow onion and sweat until onion is translucent, about 5 minutes. Add garlic, ginger and five-spice, stirring until fragrant, about 1 minute.

2. Add broth, tamari, hoisin, star anise and cinnamon; bring to a boil then reduce to a simmer for 1 hour, 15 minutes, skimming off foam as it simmers.

3. Strain broth through a cheesecloth-lined mesh sieve and return to stockpot. Add bok choy and mushrooms and return to a boil.

4. Into 4 bowls, divide noodles. Divide hot broth with mushrooms and bok choy over the noodles.

5. Garnish with bean sprouts, basil, cilantro, green onions and chile. Serve with lime wedges and hoisin on the side (if using).

Chicken Breasts Stuffed with Goat Cheese, Arugula & Lemon

INGREDIENTS:

• 5 oz fresh goat cheese

• 2 tbsp milk

• 2 cloves garlic, minced

• 2/3 cup chopped fresh arugula

• 1 tbsp grated lemon zest

• Pinch crushed red pepper flakes

• Kosher salt and freshly ground black pepper, to taste

• 6 6-oz boneless, skinless chicken breast halves

• 2 tbsp extra-virgin olive oil

• 1 cup dry white wine, such as Sauvignon Blanc

• 1 cup low-sodium chicken stock

PREPARATION:

1. In a small bowl, mash together the goat cheese and milk until smooth. Add the garlic, arugula, lemon zest and red pepper flakes. Season to taste with salt and pepper.

2. On the thickest side of each chicken breast, cut a deep, 3-inch-long pocket. (Be sure you don’t cut through the other side of the breast.) Using your fingers, stuff the goat cheese mixture into each pocket. Close by pressing the flesh together and secure with a toothpick, if necessary.

3. In a large frying pan, heat oil over medium. Have ready a lid that is too small for the pan but that will cover the breasts. Cook the chicken (in batches, if necessary) on one side, uncovered, until golden brown, 4 to 5 minutes. Turn the breasts, season with salt and pepper, and set the small lid on top of the chicken in the pan. Continue to cook until the chicken is cooked through, 4 to 5 minutes more.

4. Transfer the chicken to a serving platter. Pour the wine into the pan and scrape up the flavorful brown bits stuck to the bottom of the pan. Cook over medium heat until the wine has reduced by about half, 1 to 2 minutes. Add the chicken stock, season with salt and pepper, and cook until the sauce is reduced to a glossy syrup, 2 to 3 minutes. Drizzle the reduction over the chicken and serve.

Arugula, Apple, and Parsnip with Buttermilk Dressing

INGREDIENTS:

• 1/4 cup buttermilk

• 4 tablespoons olive oil, divided

• Kosher salt, freshly ground pepper

• 1 large Pink Lady apple, cored, thinly sliced

• 1 small parsnip, peeled, thinly sliced lengthwise on a mandoline

• 1 bunch arugula, tough stems trimmed

• 1/4 cup fresh dill with tender stems

• 2 tablespoons apple cider vinegar

• Flaky sea salt (such as Maldon)

PREPARATION:

1. Whisk buttermilk and 2 tablespoons oil in a small bowl; season dressing with kosher salt and pepper.

2. Toss apple, parsnip, arugula, and dill in a large bowl. Drizzle salad with vinegar and toss to coat; season with kosher salt, pepper, and more vinegar, if desired.

3. Spoon half of dressing onto serving plates or a large platter. Add remaining 2 tablespoons oil to salad and toss to coat. Mound salad on top of dressing. Spoon remaining dressing over and season with sea salt.

Do ahead: Dressing can be made 2 days ahead. Cover and chill.

Roasted Vegetable & Arugula Salad

INGREDIENTS:

• 1 lb carrots, peeled and diced

• 1 medium yellow onion, diced

• 1 lb beets, peeled and diced

• 1/2 cup brewed black tea

• 1 tbsp raw honey

• 1 tbsp olive oil

• 2 tsp apple cider vinegar

• 1 tsp Dijon mustard

• 1/4 tsp chipotle chile powder

• 1/8 tsp sea salt

• 5 cups arugula

• 2½ oz goat cheese, crumbled

PREPARATION:

1. Preheat oven to 450°F. Mist a 9 x 13-inch roasting pan with cooking spray. On 1 side of pan, place carrots and onion; place beets on other side. Mist vegetables with cooking spray. Cover with foil and bake for 20 minutes. Uncover and cook for another 20 minutes.

2. In a small bowl, whisk together tea, honey, oil, vinegar, mustard, chipotle and salt. In a large bowl, add beets, carrots and onion. Pour dressing over top and gently toss to coat well. To serve, place 1 cup arugula on each of 5 plates, then top with 1 cup vegetables and ½ oz goat cheese.