Dragon Tongue Bean Salad Recipe with Spicy Honey-Mustard

INGREDIENTS:

For The Dressing:

• 2 tablespoons sherry vinegar

• 1 tablespoon Dijon mustard

• 2 teaspoons honey

• 1 1/2 teaspoons chili paste

• 1/4 teaspoon salt

• a few turns of freshly ground black pepper

• 3 tablespoons extra virgin olive oil

For The Salad:

• 1- pound Dragon Tongue beans, washed and dried, root ends trimmed

• 2 cups loosely packed mixed micro greens, washed and dried

• A few red Thai chile peppers for garnish and added heat if desired

PREPARATION:

For The Dressing:

1. Add the vinegar, mustard, honey, chili paste, salt and pepper to a small bowl. Whisk until smooth. Gradually add the oil while still whisking. Once it's smooth, set aside.

For The Salad:

1. Prepare a large mixing bowl with ice water and set it aside.

2. Place a steamer rack into a pot with the water level just below it. Over high heat, bring the water to a boil and then add the beans to the rack, sprinkle lightly with salt and cover. Steam just until they're about 50% more tender, about 3 minutes.

3. Immediately drain and add the beans to the bowl of ice water -- this will help preserve any bits of purple still remaining. Let them sit in the ice water until they're cold, then drain, dry them, and add them to a large mixing bowl.

4. Toss the beans with the micro greens and the dressing.

5. Wash, dry, and slice the red chile peppers in half for garnish (and added heat) if desired.

6. Serve!

Thai Basil Chicken

INGREDIENTS:

• 2-3 tablespoons vegetable oil

• 1 teaspoon sriracha sauce

• 1 teaspoons crushed red pepper

• 1 medium onion chopped

• 4 cloves garlic sliced (about 3 tablespoons)

• 1 pounds skinless boneless chicken breasts, cut into bite-size pieces

• 2 teaspoon brown sugar

• 1 tablespoons fish sauce or more adjust to taste

• 1 tablespoons soy sauce (tamari for gluten free)

• 3/4 cup fresh thai basil leaves about 10 or more leaves

PREPARATION:

1. If you are serving with rice start cooking the rice before you start making the chicken

2. Heat oil in a wok or saucepan swirl to coat pan and then add onions, garlic, sriracha sauce and pepper flakes sauté until fragrant. About 2 to 3 minutes. Be careful not to let it burn

3. Add chicken, cook until chicken is longer pink and it is slightly brown.

4. Then add soy sauce, sugar and fish sauce- continue cooking until the sauce thickens and the chicken is fully cooked.

5. Finally stir in the thai basil leaves. Turn off the heat once the leaves are wilted.

6. Transfer to a serving plate and serve with rice.

Eggplant & Sausage Linguine

INGREDIENTS:

• Olive oil cooking spray

• 1 1/4 lb eggplant, cut into 3/4-inch cubes

• Fresh ground black pepper, to taste

• 8 oz whole-wheat linguine

• 1/2 onion, chopped

• 8 oz all-natural deli-fresh turkey sausage, casing cut open and meat crumbled

• 1/2 tsp dried oregano

• 1/4 tsp red pepper flakes

• 2 cloves garlic, chopped

• 1 1/2 cups chopped tomatoes

• 1/4 cup unsweetened golden raisins

• 1 tbsp capers, rinsed and drained

• 2 tbsp red wine vinegar

• 1/3 packed cup parsley, chopped

• Sea salt, to taste, optional

• 1/2 cup low-fat ricotta cheese

PREPARATION:

1. Preheat oven to 400°F. Coat a rimmed baking sheet with cooking spray; add eggplant in a single layer. Coat eggplant with cooking spray and season with black pepper. Bake for 20 to 25 minutes, until tender and lightly browned, stirring once or twice. Remove from oven and set aside.

2. Meanwhile, cook linguine according to package directions. Drain and set aside.

3. Coat a large skillet with cooking spray and heat on medium-high. Add onion and sausage and cook, stirring frequently, until sausage is cooked through, about 8 minutes. Add oregano, red pepper flakes and garlic and cook for 1 more minute. Add tomatoes and bring to a simmer, then reduce heat to medium. Stir in eggplant, raisins and capers and simmer until thickened slightly, 5 to 7 minutes. Stir in vinegar and all but 1 tbsp parsley. If desired, season with salt and black pepper.

4. Return linguine to pot it was cooked in and place on low heat. Immediately add eggplant-sausage mixture and mix well. Divide among 4 bowls and top each with 2 tbsp ricotta. Sprinkle evenly with remaining 1 tbsp parsley and serve.

Pico de Gallo Salsa

INGREDIENTS:

• 1/2 medium red onion, diced

• 2 cups diced tomatoes

• 1/4 cup chopped fresh cilantro

• 1 tablespoon minced jalapeño (optional)

• Kosher salt

PREPARATION:

1. Place 1 cup cold water and 2 ice cubes in a medium bowl.

2. Add onion; stir, then discard ice; drain well. Transfer to a medium bowl.

3. Add tomatoes, cilantro, and jalapeño, if desired. Season with salt.

Crisp Cucumber Salsa

INGREDIENTS:

• 2 cups finely chopped cucumber, peeled and seeded

• 1/2 cup finely chopped seeded tomato

• 1/4 cup chopped red onion

• 2 tablespoons minced fresh parsley

• 1 jalapeno pepper, seeded and chopped

• 4-1/2 teaspoons minced fresh cilantro

• 1 garlic clove, minced

• 1/4 cup reduced-fat sour cream

• 1-1/2 teaspoons lemon juice

• 1-1/2 teaspoons lime juice

• 1/4 teaspoon ground cumin

• 1/4 teaspoon seasoned salt

• Tortilla chips

PREPARATION:

1. In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt.

2. Pour over cucumber mixture and toss gently to coat. Serve immediately with chips.