How To Prepare
To prepare vinaigrette: Peel the garlic and smash with the side of a chef’s knife. Using a fork, mash the garlic in a small bowl to form a coarse paste. Whisk in 2 tablespoons oil. Add 6 tablespoons orange juice, vinegar and mustard; whisk until well blended. Set aside at room temperature.
To prepare salad: Combine beans, chicken, zucchini (and/or summer squash), celery, and sun-dried tomatoes (if using) in a large bowl until well blended. Add chopped basil and 3/4 cup vinaigrette; toss until combined. Taste and season with pepper, if desired.
Toss the remaining vinaigrette with escarole (or romaine) and radicchio in a medium bowl. Serve the salad on the greens, garnished with fresh basil leaves.
TIPS & NOTES
Make Ahead Tip: Prepare through Step 2 (omitting basil), cover and refrigerate for up to 2 days. Stir in chopped basil just before serving.
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Chicken White Bean Salad
How To Prepare
1
Heat a large cast-iron skillet over high heat until very hot. Place tomatoes in the skillet and turn occasionally with tongs until charred on all sides, about 10 minutes. Transfer to a plate to cool slightly. Cut in half crosswise; squeeze to discard seeds. Chop the remaining pulp and skins; set aside.
2
Add 1 teaspoon of the oil to the pan and heat over high heat until the oil is very hot. Add chicken and season with pepper. Cook, stirring occasionally, until the chicken is browned on all sides and no longer pink in the center, about 5 minutes. Transfer to a plate and set aside.
3
Reduce the heat to medium and add the remaining 1 teaspoon oil. Add onions and cook, stirring, until softened, about 5 minutes. Add garlic and jalapeños and cook, stirring, for 1 minute more. Add lime juice and the reserved chicken and tomatoes. Bring to a simmer and stir in cilantro and scallions. Season to taste with pepper. Cover to keep warm.
4
Spoon filling into butter lettuce leaves, roll up and serve with lime wedges.
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Charred Tomato Chicken Tacos
How To Prepare
1. Preheat oven to 375° F. Begin mashed vegetables: Place cut potatoes and celery root in large pot; add cold water till covered. Bring to boil, cover and simmer until potatoes are easily pierced with fork (10-12 minutes). Drain well; return to pot off the heat to dry.
2. Begin the stew: Heat 1 TBSP oil in large skillet over medium-high heat. Add onion, garlic, mushrooms, and thyme; cook, stirring occasionally, until mushrooms are golden and soft (about 8 minutes). Remove and spread along bottom of a 2-quart casserole dish. Heat 1 TBSP oil in the same skillet; add the beef or lamb, carrot, rosemary, and nutmeg; cook until beef is brown and carrot is tender (about 8 minutes). Stir in tomato paste. Layer over mushroom-onion mixture.
3. Finish the mashed veggies: Pass potatoes and celery root through a food mill into a bowl. Season with pepper.
4. Swirl mashed potatoes and celery root over stew with back of a spoon; sprinkle on cheese. Bake until cooked through (15 minutes). Serve warm.
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Celery Root Shepherd's Pie
How To Prepare
In 5-quart Dutch oven, over medium-high heat, brown thighs in oil about 3 minutes per side. Remove and set aside.
In same pan, sauté onions 2 to 3 minutes or until translucent. Add broth, tomatoes, black beans, squash, sweet potatoes, red pepper, and turkey. Bring mixture to boil; immediately reduce heat, cover and simmer 1-1/4 to 1-1/2 hours, or until turkey thighs register 180ºF on meat thermometer inserted into thickest portion.
To serve, spoon stew into bowls and garnish with banana slices, green onions. Squeeze juice of lime over top.
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Caribbean Turkey Stew
Ingredients
- 1 lb turkey breast, skin removed
- 1 Tbsp oil
- 1 cup onions, thinly sliced
- 1/2 cup no salt added turkey broth
- 1/2 can (16 oz) stewed tomatoes, no salt added, drained
- 1/2 can (16 oz) no salt added black beans, rinsed, drained
- 1/2 lb butternut squash, peeled and cut into 1-inch cubes
- 1/2 lb sweet potatoes, peeled and cut into 1-inch cubes
- 1/4 tsp red pepper flakes
- 1 medium bananas, sliced
- 5 green onions, sliced
- 1 limes, cut into wedges (1-2 limes)
Ingredients
- 1 lb turkey breast, skin removed
- 1 Tbsp oil
- 1 cup onions, thinly sliced
- 1/2 cup no salt added turkey broth
- 1/2 can (16 oz) stewed tomatoes, no salt added, drained
- 1/2 can (16 oz) no salt added black beans, rinsed, drained
- 1/2 lb butternut squash, peeled and cut into 1-inch cubes
- 1/2 lb sweet potatoes, peeled and cut into 1-inch cubes
- 1/4 tsp red pepper flakes
- 1 medium bananas, sliced
- 5 green onions, sliced
- 1 limes, cut into wedges (1-2 limes)
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How To Prepare
Chop meat into small chunks. In a large pot, combine meat, water and spices and boil about 15 minutes on medium. Add vegetables and remaining ingredients. Reduce to low, cover and simmer for about 45 minutes.
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Cabbage Soup with Chicken and Pork
How To Prepare
Heat oil in a large stockpot over medium high heat. Add ground beef and onion, and cook until beef is well browned and crumbled. Drain fat, and transfer beef to a slow cooker. Add cabbage, kidney beans, water, tomato sauce, bouillon, cumin, and pepper. Stir to dissolve bouillon, and cover.
Cook on high setting for 4 hours, or on low setting for 6 to 8 hours. Stir occasionally. Enjoy!
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Cabbage Beef Soup
How To Prepare
Heat oil in a Dutch oven over medium-high heat. Add onion and turmeric; stir to coat. Add meat and cook, stirring occasionally, until the onion is tender, 4 to 5 minutes. Add broth (or water), tomatoes and their juice, turnips, celery and saffron. Tie parsley and cilantro sprigs together with kitchen string and add to the pot. Bring the soup to a boil. Cover and reduce to a simmer. Cook until the meat is tender, 45 to 50 minutes.
Stir in zucchini and cook, covered, until soft, 8 to 10 minutes. Add pasta and cook until soft, 4 to 10 minutes, depending on the type of pasta. Discard the parsley and cilantro sprigs. Season with pepper. Serve sprinkled with parsley and/or cilantro leaves, if desired.
TIPS & NOTES
Make Ahead Tip: Equipment: Kitchen string
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Moroccan Vegetable Soup Chorba
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, finely diced
- 2 teaspoons ground turmeric
- 1 pound beef stew meat, (such as chuck) or lamb stew meat (shoulder or leg), trimmed and cut into 1/2-inch cubes
- 6 cups no salt added beef broth, or water
- 1 14-ounce can no salt added diced tomatoes
- 2 small turnips, peeled and diced
- 2 stalks celery, leaves included, thinly sliced
- Pinch of saffron threads, (see Ingredient Note)
- 12 sprigs flat-leaf parsley, plus more leaves for garnish
- 8 sprigs fresh cilantro, plus more leaves for garnish
- 1 large zucchini, peeled and cut into 1/4-inch dice
- 2 ounces brown rice spaghetti, broken into small pieces (about 1/2 cup)
- 1/2 teaspoon freshly ground pepper
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, finely diced
- 2 teaspoons ground turmeric
- 1 pound beef stew meat, (such as chuck) or lamb stew meat (shoulder or leg), trimmed and cut into 1/2-inch cubes
- 6 cups no salt added beef broth, or water
- 1 14-ounce can no salt added diced tomatoes
- 2 small turnips, peeled and diced
- 2 stalks celery, leaves included, thinly sliced
- Pinch of saffron threads, (see Ingredient Note)
- 12 sprigs flat-leaf parsley, plus more leaves for garnish
- 8 sprigs fresh cilantro, plus more leaves for garnish
- 1 large zucchini, peeled and cut into 1/4-inch dice
- 2 ounces brown rice spaghetti, broken into small pieces (about 1/2 cup)
- 1/2 teaspoon freshly ground pepper
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How To Prepare
Mix together marinade ingredients, add chicken, and mix to coat.
2. Prepare vegetables, and grate ginger and garlic so everything will be ready.
3. Heat large skillet on medium-high heat with vegetable or olive oil. When the oil is hot, add the chicken, and stir-fry until just cooked through, probably 3 to 4 minutes depending upon how thick you cut the chicken. Remove chicken from pan.
4. Add the sesame oil, then the celery, ginger, and garlic. Saute for one minute.
5. Add the vegetables in the following order, stir-frying for 1 to 2 minutes after each addition: mushrooms, onions, cabbage, bean sprouts.
6. Add the teriyaki sauce and the chicken. Toss to combine.
7. Serve with sugar-free plum sauce. If you like, use butter lettuce leaves as wrappers.
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Moo Shu Chicken
How To Prepare
In a dry skillet over medium heat, toast sesame seeds for 1 to2 minutes, or until the seeds begin to turn golden brown; set aside.
In a medium bowl, mix together 1 tablespoon teriyaki, 1 tablespoon potato flour, and minced garlic. Stir in beef strips. Let stand for at least 10 minutes.
In a separate small bowl, mix together water, 2 tablespoons teriyaki, 2 1/2 teaspoons potato flour, Splenda, sesame seeds, and red pepper flakes; set aside.
Heat 1 tablespoon of oil in a wok or skillet over high heat. Cook and stir beef in hot oil for 1 minute; remove, and set aside. Heat remaining tablespoon of oil in the same pan. Saute carrots and white part of green onions for 2 minutes. Stir in green parts of the green onion, and saute for 1 minute. Stir in sesame seed mixture and beef. Cook and stir until sauce boils and thickens.
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Mongolian Beef
