Ingredients:

1 teaspoon fresh lime juice
1 teaspoon chili powder
1/2 teaspoon salt, divided
1 garlic clove, mashed into a paste
8 ounces sirloin steak, trimmed
12 ounces small purple potatoes, scrubbed
2 tablespoons sherry vinegar
1 tablespoon extra-virgin olive oil
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground pepper
4 large radishes, sliced
3 scallions, thinly sliced
1/4 cup chopped fresh cilantro
mixed greens to serve

Procedure:

In a small bowl, mix together lime juice, chili powder, 1/4 teaspoon salt and garlic - rub onto both sides of steak. Cover the steak and place in the refrigerator. In a large pot, add potatoes and cover with water. Bring to a boil over high heat - cook until tender when pierced with a fork, about 10 to 20 minutes. Drain and set aside to cool for 10 minutes - cut the potatoes into quarters. As you wait for the potatoes to cool - preheat grill. Grill the steak, turning once, until it registers about 140 degrees on an instant read thermometer, about 10 minutes total. Remove and let rest for 5 minutes - thinly slice steak into 1/4″ pieces. In a large bowl, whisk together vinegar, oil, cumin, pepper and the remaining 1/4 teaspoon salt. Add the steak along with any accumulated juices as it rested, the potatoes, radishes, scallions and cilantro - gently toss to coat. Serve over the mixed greens to complete the dish. Makes 2 servings.

Ingredients:

16 ounces trimmed pork tenderloin, cut into 1″ cubes
1 1/2 teaspoons red curry powder
1 tablespoon canola oil
1 cup snow peas
1/3 cup light coconut milk
1 tablespoon fish sauce
1 teaspoon red curry paste
1 cup chopped fresh mango
1/2 cup sliced green onions, divided
3 cups hot cooked brown jasmine rice
2 tablespoons shredded coconut

Procedure:

Season the cubed pork evenly with the curry powder. In a large skillet, heat oil over medium-high. Add pork and snow peas to pan - stir-fry for 3 minutes. In a small bowl, whisk together coconut milk, fish sauce and curry paste. Pour mixture into the skillet and bring to a simmer. Stir in mango and 1/4 cup onions - cook until thoroughly heated though, about 1 minute. Place about 3/4 cup rice on each plate - evenly divide the pork mixture over the top of each serving. Scatter the tops of each with 1 tablespoon of the remaining 1/4 cup onions and 1 1/2 teaspoons shredded coconut. Makes 4 servings.

Ingredients:

For the chipotle cream:

1/4 cup sour cream
2 teaspoons fresh lime juice
1 teaspoon minced chipotle chile, canned in adobo sauce
1 teaspoon water

For the tart:

2 teaspoons canola oil, divided
1 1/2 cups chopped onion
2/3 cup chopped seeded poblano chile
6 ounces Soyrizo (meatless Spanish sausage)
3 1/2 cups fresh corn kernels
3 garlic cloves, minced
2 cups water
1/2 teaspoon salt
3/4 cup dry polenta
3 ounces shredded mozzarella cheese, divided
2 tablespoons chopped fresh cilantro

Procedure:

To make the chipotle cream: In a small bowl, whisk together sour cream, lime juice, chipotle and water until combined - cover and chill.

Preheat oven to 400 degrees F. In a 10″ cast-iron skillet, heat 1 teaspoon oil over medium-high. Add onion to pan - cook until softened, about 5 minutes. Stir in chopped chile - cook 5 minutes. Remove casings from sausage and stir into the pan - cook 4 minutes, stirring to crumble. Add corn and garlic to pan - cook until lightly browned, about 5 to 8 minutes. Scoop the corn mixture into a medium bowl. Wipe pan dry - lightly coat with the remaining teaspoon of oil. In a medium saucepan, bring water and salt to a boil over medium-high. Gradually stir in the polenta - cook until thick, stirring constantly, about 5 minutes. Remove the pan from the heat and stir in 1 1/2 cups of the corn mixture. Pour polenta mixture into the oiled skillet and spread evenly. Scatter half of the cheese over the polenta - spread the remaining corn mixture on top. Scatter remaining cheese on top. Bake until lightly browned, about 25 minutes. Remove and let stand 5 to 10 minutes before cutting into wedges. Sprinkle with cilantro. Serve each serving with a spoonful of the chipotle cream. Makes 4 to 6 servings.

Ingredients:

1 1/2 pounds peeled and deveined large shrimp
1 tablespoon cornstarch
1/4 cup fresh orange juice
2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon rice wine vinegar
1 tablespoon sambal oelek
2 tablespoons canola oil
1 tablespoon minced peeled fresh ginger
3 garlic cloves, minced
1/3 cup chopped green onions

Procedure:

In a medium bowl, toss together shrimp and cornstarch until coated. In a small bowl, whisk together juice, soy sauce, honey, vinegar and sambal oelek. In a large skillet, heat oil over medium-high. Add minced ginger and garlic to pan - stir-fry until fragrant, about 15 seconds. Add shrimp mixture - stir-fry for 2 to 3 minutes. Stir in the juice mixture and onions - cook until sauce thickens and shrimp are done, about 2 minutes. Serve over udon noodles or rice. Makes 4 servings.