In a baking dish, combine ingredients for chicken marinade. Place steak in marinade. Cover and refrigerate for at least 30 minutes.
Meanwhile, chop vegetables for salad. In a medium bowl, combine hot water, vinegar, red bell pepper, and salt. Add sugar and stir to dissolve sugar. Place cucumbers and radishes in mixture to pickle. Toss and set aside.
Preheat a grill over medium heat. Grill steak for 5 minutes per side, then covr with foil and let rest for 5 minutes before slicing.
Place romain lettuce on dinner plates, topped with carrots, pickled cucumbers, and radishes, sliced steak, cilantro, and green onions.
Mix 2 tablespoons of pickling liquid with mayonnaise and olive oil. Whisk well and season with salt and pepper. Drizzle over salads.
In a bowl, combine mustard, lemon juice, honey, oil, salt and pepper. Add carrots, parsley, and shallots and toss well. Taste and adjust seasoning. Cover and refrigerate until ready to serve.
To make the dressing, in a bowl, whisk dressing ingredients together. Add water, as needed, until desired consistency.
Cook pasta in salted boiling water until al dente, about 3 minutes. Transfer to a colander to drain. Transfer to a bowl. Pour dressing over noodles and toss. Top with carrots, cabbage, bell pepper, edamame, green onions, chicken, and cilantro and toss to combine. Garnish with peanuts.
Preheat oven to 400°.
Cut off tips of red and golden beets, wash thoroughly. Keeping beets separate, in 2 small bowls, drizzle olive oil on beets and season with salt and pepper. Wrap red and golden beets in separate aluminum foil pouches and cook until fork tender, 45-60 minutes. Let cool.
Peel and cut golden beets into 1” wedges. Repeat with red beets. Keep beet colors separated.
In a bowl, add chard and half of pomegranate arils and toss lightly.
In a bowl, whisk together mustard, honey, pomegranate juice, and vinegar. Slowly drizzle oil, whisking briskly, to form an emulsion. Season with salt and pepper. Add 1/2 cup dressing to greens and gently massage. Let sit for 10 minutes.
Arrange greens and beets on a platter. Garnish with pistachios and remaining pomegranate arils.
Preheat oven to 400°.
To make the salad, on a sheet pan, toss sprouts and squash with a small amount of olive oil, salt, and pepper. Roast until golden and crispy on the ends, about 8 minutes. Let cool for 15-20 minutes.
In a large bowl, add kale. Drizzle with oil and salt. Massage with your hands until kale starts to break down and soften. Add roasted sprouts and squash and toss.
To make the dressing, in a bowl, add balsamic, tamari, garlic, and basil. Slowly whisk in olive oil to emulsify. Season with salt and pepper.
Dress salad, adding in small amounts so as not to overdress. Toss and serve.
Bring a pot of lightly salted water over high heat to boil. Blanch bok choy stems for 30 seconds. Shock in ice water and drain. Cut into 1⁄2” diagonals. Blanch leaves for 10 seconds. Shock in ice water and drain. Wring out excess water from leaves and finely slice.
Combine bok choy stems and leaves in bowl with cabbage, carrots, and green onions.
In a bowl, whisk together dressing ingredients and combine with slaw.
In a small saucepan over medium heat, add celery and cumin seeds and toast until fragrant, about 30 seconds. Add oil, vinegar, honey, poppy seeds, dry mustard, salt and pepper. Cook, stirring occasionally, until just begins to bubble, 7-9 minutes.
Meanwhile, in a large bowl, add cabbage, carrot, bell pepper, green onions, parsley and almonds and toss to combine. Pour dressing over vegetables and toss to combine. Allow slaw to sit for 30 minutes for flavors to blend. Toss again, taste, and season with salt and pepper before serving. Make up to 1 day in advance. Let come to room temperature before serving.
This recipe is perfect for a fast and delicious dinner. If tofu isn’t your thing, skip the first step and substitute 4 scrambled eggs.
Cut tofu in half to get two slabs, and then slice into 1” wide strips. In a nonstick frying pan over medium-high heat, add half of sesame oil. Pan-fry tofu on one side until golden, about 5 minutes. Flip and cook for another 5 minutes. Remove from heat and drizzle warm tofu with sriracha. Toss until evenly coated. Set aside.
Wipe out pan and heat remaining sesame oil over medium-high heat. Add onion to pan and cook until translucent, 3 minutes. Add garlic and ginger and cook until fragrant, 30 seconds. Add coleslaw and cook until crisp-tender, about 3 minutes. Season vegetables with tamari and rice vinegar and toss to evenly coat. Remove from heat.
Serve tofu over vegetables. Garnish with cashews and cilantro.
*Note that some sriracha sauces are not vegan. Be sure to choose a vegan option if needed.
Nutrition per serving: 370 calories; 22g total
fat (3.5g saturated); 590mg sodium; 27g carbohydrates; 7g dietary fiber; 11g
sugar (0g added sugar); 22g protein
Bring a large pot of water to a boil over high heat. Add baby potatoes and cook until fork tender, about 15 minutes. Add green beans and cook until bright green, an additional 2 minutes.
Meanwhile, make an ice bath in a large bowl. Drain pot and transfer vegetables to an ice bath.
To prepare the dressing, in a bowl, add all ingredients except oil and mix well, using either a whisk or a fork. Slowly drizzle oil into bowl while mixing vigorously (this helps emulsify the dressing). Once oil is incorporated, set aside half of dressing into a small bowl.
Drain potatoes and green beans and pat dry. Slice potatoes in half, add to dressing bowl and toss until well coated.
In a small bowl, combine red wine vinegar and sugar. Mix well, then add cucumber slices. Set aside until ready to build salad.
To assemble the salad, chop off water cress leaves and place on bottom of plate. Add potatoes, green beans, eggs, pepperoncini, tomatoes, tuna, olives, and cucumber slices. Drizzle salad with remaining dressing before serving.
Nutrition per serving: 550 calories; 36g total fat (6g saturated); 470mg sodium; 38g carbohydrates; 6g dietary fiber; 5g sugar (2g added sugar); 18g protein.
small, heavy-bottomed saucepan over medium heat, combine cherries
and dry sherry. Bring to a simmer, and remove from heat and allow cherries
to reconstitute and swell in size, about 15 minutes.
In a large frying pan over medium-low heat, add 1
tablespoon olive oil. When oil shimmers, add pancetta and cook until crisp,
about 7 minutes. Using a slotted spoon, transfer pancetta to a paper
towel-lined plate. Drain all but 2 tablespoons fat.
Add shallots and garlic to pan, season with salt
and pepper, and cook until soft, about 2 minutes. Let cool. Add remaining 2 tablespoons
olive oil, vinegar, and sugar. Stir until sugar dissolves, and add pancetta and
cherry mixture. Taste and season with salt and pepper.
To assemble, place spinach in a large salad bowl.
Drizzle a little dressing over salad onto leaves. Divide spinach between
plates, and arrange pancetta and dried cherries over salad.