Wilted Asian Greens

INGREDIENTS:

• 1/4 cup rice vinegar (not seasoned)

• 3 tablespoons soy sauce (tamari for gluten free)

• 2 1/2 teaspoons sugar

• 1 1/2 teaspoons finely grated peeled fresh ginger

• 1 1/2 teaspoons Asian sesame oil

• 6 cups pea shoots or pea sprouts (3 oz)

• 6 cups mizuna (3 oz)

PREPARATION:

1. Heat vinegar, soy sauce, sugar, ginger, and sesame oil in a small saucepan over moderately low heat, stirring, until sugar is dissolved (do not let boil). Pour hot dressing over greens in a large bowl and toss well. Serve immediately.

Chicken Pho with Pea Shoots

INGREDIENTS:

• 4 cups low-sodium chicken broth

• 2 1/4-inch slices fresh ginger

• 1 large shallot, thinly sliced

• 3 cloves garlic, sliced

• 4 tsp fish sauce

• 2 green cardamom pods

• 1 star anise pod

• 1/2 stick cinnamon

• 1/4 tsp ground turmeric

• 20 oz boneless, skinless chicken breasts (about 2 large)

• 3 tbsp fresh lime juice

• 1/4 tsp ground black pepper

• 4 oz brown rice vermicelli noodles

• 1 jalapeño chile pepper, seeded and thinly sliced

• 3 cups pea shoots

• 1/2 cup each loosely packed chopped fresh cilantro and chopped fresh mint

• 2 green onions, white and light green parts, thinly sliced

PREPARATION:

1. In a Dutch oven or large saucepan, combine broth, ginger, shallot, garlic, fish sauce, cardamom, star anise, cinnamon, turmeric and 3 cups water; bring to a boil. Reduce heat to medium-low, cover and simmer for 10 minutes.

2. Reduce heat to low and add chicken. Simmer gently, uncovered, until chicken is no longer pink inside and reaches 165˚F when tested with an instant-read thermometer in center, about 15 minutes. (NOTE: Do not boil.) Using tongs, transfer chicken to a cutting board; let cool slightly. Chop or shred into bite-size pieces. Set aside.

3. Arrange a fine-mesh sieve over a large bowl; strain broth mixture through sieve, discarding solids. Return liquid to Dutch oven and heat on low. Stir in chicken, lime juice and pepper and cook until heated through, about 3 minutes.

4. Meanwhile, cook noodles according to package directions; divide among bowls. Ladle broth mixture over top, dividing evenly. Sprinkle with jalapeño, pea shoots, cilantro, mint and green onions, dividing evenly.

Tahini Dill Dressing

INGREDIENTS:

• 1/2 cup fresh lemon juice (about 1 lemon), plus 1/4 tsp lemon zest

• 1/4 cup tahini paste

• 1 tbsp pure maple syrup

• 2 tbsp fresh chopped dill

• 1/4 tbsp puréed garlic

• Pinch sea salt

PREPARATION:

1. Add the acid: To a Mason jar, add lemon juice and zest.

2. Add the fat: in this case, the tahini paste.

3. Add the emulsifier: In this recipe, we use maple syrup.

4. Add the flavor enhancers: Here, it is the dill, garlic and salt.

5. Shake vigorously until all ingredients are thoroughly combined. Be certain to sample your dressing with a leaf of the greens or lettuce you are using to get a sneak peek of the dressing’s taste in action.

Cucumber Dill Soup with Scallions

INGREDIENTS:

• 5 large cucumbers, peeled, quartered lengthwise, and seeded

• 1 bunch scallions

• 1 bunch dill, ends picked

• 1 clove garlic, chopped

• Juice of 3 large lemons

• 4 cups buttermilk

• 1 cup plain yogurt

• Salt

• Freshly ground white pepper

• Dash of Tabasco

PREPARATION:

1. Thinly slice half of the cucumbers crosswise. Thinly slice half of the scallions crosswise. Set aside.

2. Coarsely chop the remaining cucumbers and scallions and transfer to a large bowl. Add the dill, garlic, lemon juice, buttermilk, and yogurt, and give a good but gentle stir. Season with salt and pepper and puree in a blender until liquefied. (NOTE: You can use a food processor, but a blender will give a smoother, more pleasing result.)

3. Transfer the soup to a large bowl and add the reserved sliced cucumbers and scallions. Adjust seasoning with salt, pepper, and Tabasco to taste. Chill for at least 2 hours in the refrigerator.

Rainbow Salad with Beet, Kale & Avocado Dressing

INGREDIENTS:

SALAD:

• 2 large red and/or golden beets, peeled

• 2 cups loosely packed finely chopped kale

• 2 tbsp shelled unsalted whole pistachios

• 2 tbsp soft goat cheese, crumbled

• 1 tsp unsalted sunflower seeds

AVOCADO DRESSING:

• 2 cloves garlic

• 1 large avocado, peeled, pitted and chopped

• Juice of 1 lime

• 1 1/2 tbsp extra-virgin olive oil

• 1 1/2 tbsp apple cider vinegar

• 1 tbsp chopped fresh basil leaves, plus additional for garnish

• 2 tsp raw honey

• Pinch each sea salt and ground black pepper

PREPARATION:

1. Slice ends off beets. Working one at a time, secure beets in a spiral slicer and turn the crank to create noodles.

2. In a large bowl, combine beet noodles, kale, pistachios, cheese and seeds.

3. To a mini food processor or blender, add all dressing ingredients plus 4 tbsp water; process until smooth. Add more water, 1 tbsp at a time, and process until dressing reaches desired consistency.

4. Pour dressing over kale and beet mixture; toss to combine. Let sit for 5 minutes to allow dressing flavors to permeate the ingredients; toss again before serving. Garnish with additional basil (if using).