1/4 cup lemon juice
2 tablespoon Dijon mustard
1/2 teaspoon black pepper
2 tablespoon dill or parsley chopped
4 5-ounce white albacore tuna in water drained
4 celery stalks minced
4 tablespoons red onion minced
1/4 c low sodium soy sauce
1/4 c mirin
2-3 Tbsp sugar
1 Tbsp rice vinegar
2 Tbsp chicken broth
1 Tbsp oil
1 lb boneless skinless thighs
8 oz snow peas or sugar snap peas, halved lengthwise diagonally
1 bunch green onions, cut into 1 inch pieces
1 1/2 cups cooked rice or farro
Combine first five ingredients in a small saucepan, bringing to a boil. Simmer for 3 minutes and take off heat.
Heat a large nonstick skillet with 2 tsp of the oil on medium-high heat. Cook chicken thighs about 3 minutes per side, until browned. Transfer to a cutting board and slice when it has cooled slightly.
Return pan to medium-high heat and add the last tsp of oil. Saute the onions and peas for 2 minutes. Add sauce mixture and sliced chicken to pan and cook for 2 minutes until chicken is thoroughly heated. Serve over grain in a bowl.
Serves 4
2 cans chickpeas, drained & rinsed
10 ounce bag spinach
8 ounces paneer, torn in small pieces
1/2 cup cream
1/2 cup cilantro sauce (see below)
2 Tbsp yellow curry paste
Set aside:
1/2 cup labneh or greek yogurt
2/3 cup crispy fried onions
1/2 tsp crushed red pepper flakes (optional)
naan, for serving
Cilantro sauce:
3 oz cilantro stems and leaves
juice of 1 lime
6 Tbsp water
2 tsp olive oil
salt & pepper
Preheat oven to 450. Prepare cilantro sauce in blender.
Combine the first six ingredients with 1/4 cup of hot water in a 9x13 (or larger) baking dish. It is helpful to mix up the curry paste with the water first. Stir well to combine.
Cover tightly with foil and bake at 450 for 26-28 minutes. Add the labneh after removing from the oven. Warm the naan while you top the dish with the fried onions and pepper, if using.
16 oz broccoli
2 Tbsp ginger
4 green onions, sliced and separated (whites and greens)
1/4 c mayo
2 oz sweet chili sauce
20 oz ground turkey
24 ml ponzu sauce
1 Tbsp chicken stock concentrate
1 cup panko breadcrumbs
8 oz shredded red cabbage
3 oz sesame dressing
Preheat oven to 450 and place rack on top position. Toss broccoli on a baking sheet with oil, salt, and pepper. Roast on top rack until browned and tender, 12-15 minutes.
Mix mayo with half the chili sauce in a small bowl. Add water 1 tsp at a time until you reach drizzling consistency.
In a large bowl, combine turkey, ginger, scallion whites, ponzu, stock concentrate, panko, and a little salt and pepper. Form into twelve 1 1/2 inch balls. Heat a drizzle of oil in a large pan over medium-high heat. Cook turkey patties until browned and cooked through, 2-3 minutes per side.
In a second large bowl, toss together roasted broccoli, cabbage, sesame dressing, half the scallion greens, and remaining chili sauce. Season with salt and pepper.
Divide salad and patties onto plates and top with a drizzle of the sweet chili mayo and remaining green oinion.