Ingredients:

1 cup water
15 ounce can light coconut milk, divided
1 teaspoon salt, divided
1 cup dry whole wheat couscous
1 tablespoon all-purpose flour
1/2 tablespoon curry powder
1/2 tablespoon hot madras curry powder
16 ounces boneless/skinless chicken breasts, cut into strips
1 tablespoon canola oil
1 cup julienned carrot
1/3 cup golden raisins
1/4 cup chopped fresh cilantro

Procedure:

In a medium saucepan, stir together water, 3/4 cup coconut milk and 1/2 teaspoon salt. Bring to a boil and gradually stir in couscous. Remove from heat, cover and let stand 5 minutes. Use a fork to fluff couscous. In a medium bowl, whisk together the remaining 1/2 teaspoon salt, flour, and curry powders. Add the strips of chicken and gently toss to coat. In a large skillet, heat oil over medium-high heat. Add chicken and cook for 5 minutes. Stir in the remaining coconut milk, carrots and raisins. Reduce heat and let mixture simmer until the chicken is cooked through, about 7 minutes. Serve mixture over couscous and sprinkle with cilantro. Makes 4 servings.

Ingredients:

1 large red apple, cored and diced
1 large Granny Smith apple, cored and diced
6 dried black mission figs, chopped
1/2 cup chopped celery
1/2 cup lemon yogurt
2 tablespoons sliced almonds, toasted
2 carrots, peeled and grated

Procedure:

In a small bowl, toss together apples, figs and celery. Add yogurt and gently toss to coat well. Serve with toasted almonds and grated carrots on top of each serving. Makes 3 servings.

Ingredients:

1/2 cup all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon granulated garlic
1/8 teaspoon cayenne pepper
16 ounces boneless/skinless chicken breasts (I used 4 average sized)
4 teaspoons extra-virgin olive oil, divided
12 ounces baby spinach
1 cup of your favorite marinara sauce
1 ounce fresh grated Parmesan cheese
2 ounces shredded mozzarella
4 hamburger/sandwich rolls, toasted

Procedure:

Preheat broiler. In a shallow dish, mix together flour, salt, pepper, garlic and cayenne. Flatten each chicken breast to an even 1/4″ thickness. Dredge the chicken in the flour mixture and turn to coat. In a large skillet, heat oil over medium-high. Stir in spinach - cook until wilted, about 2 to 3 minutes. Move to a plate and set aside. Add 1 teaspoon oil to the pan. Add half the chicken and cook until golden, about 2 minutes per side. Transfer to a large baking sheet. Repeat process with the remaining 1 teaspoon oil and chicken. Evenly divide the spinach mixture, marinara and parmesan on top of each chicken piece. Scatter the tops with mozzarella. Broil until the cheese is melted and the chicken is cooked through, about 3 minutes. Place each breast on a toasted roll to serve. Makes 4 sandwiches.

Ingredients:

2 tablespoons hoisin sauce
1 tablespoon soy sauce
1 tablespoon rice vinegar
1/4 cup water
1 1/2 tablespoons roasted peanut oil
1 medium head cauliflower - trimmed and cut into florets
2 medium cloves garlic, minced
1 tablespoon minced fresh ginger root
1/4 cup thinly sliced green onions

Procedure:

In a small bowl, whisk together hoisin, soy sauce, vinegar and water until well combined. In a large skillet, heat oil over medium heat. Add the cauliflower florets - cook until the florets are lightly browned, about 7 minutes. Stir in the garlic, ginger and green onions - cook until fragrant, about 30 seconds. Add the hoisin mixture into the skillet, cover the pan and reduce the heat to medium-low. Simmer until the florets are tender, but still hold their shape, about 6 minutes. Season to taste with salt and pepper to taste. If there is any liquid left in the pan, continue cooking, uncovered, until it evaporates. Makes 4 servings.