Ingredients:

For the meatballs:

1 large egg yolk
2 tablespoons dry bread crumbs
1 tablespoon Dijon mustard
2 tablespoons thinly sliced green onion
1 garlic clove, minced
1/2 teaspoon cayenne pepper sauce
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
8 ounces ground chicken

For the soup:

1 tablespoons extra-virgin olive oil
3/4 cup chopped onion
2 garlic cloves, minced
1 teaspoons dried oregano
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
28 ounce can fire-roasted diced tomatoes
2 cups chicken broth
1 cup water
2 tablespoons tomato paste
1/2 cup dry orzo pasta
1 cup frozen peas
1/4 cup fresh grated Parmesan cheese

Procedure:

To make the meatballs: Preheat oven to 375. In a medium bowl, combine egg yolk, bread crumbs, mustard, green onion, garlic, cayenne pepper sauce, salt and pepper. Add chicken and mix to combine. Scoop about 1 tablespoon worth of the mixture and lightly roll it into a ball. Place the meatballs on a foil-lined baking sheet and bake until no longer pink inside, about 15 minutes.

To make the soup: While the meatballs bake, heat oil in a large saucepan over medium, Add onion, garlic, oregano, salt and pepper - cook, stirring occasionally, until the onion has softened, about 5 minutes. Stir in tomatoes, broth, water and tomato paste. Bring to boil, reduce heat, cover and simmer for 10 minutes. Add cooked meatballs and pasta - cover and let simmer until pasta is tender but firm, about 10 minutes. Stir in peas and cook just until heated through. Makes 4 servings.

Ingredients:

3/4 cups Greek-style yogurt
2 tablespoons mayonnaise
1 tablespoon lemon juice
2 teaspoons Dijon Mustard
1/4 teaspoon salt
1 teaspoon minced thyme
1 pound boneless/skinless chicken breast, cooked and shredded
1/2 cup seedless grapes, halved
1/3 cup chopped walnuts, toasted
3/4 cup diced Granny Smith Apple
fresh ground black pepper
5″ x 8″ tortillas
5 large leaves Romaine lettuce

Procedure:

In a medium bowl, stir together yogurt, mayonnaise, lemon juice, mustard, salt and thyme until smooth. Add chicken, grapes, walnuts and apples - toss to combine. Season to taste with pepper. Lay out the 5 tortillas and add a lettuce leaf on each. Evenly divide the chicken between between the tortillas and roll the tortilla around the filling to serve. Makes 5 servings.

Ingredients:

1 cup chicken broth
1 cup water
1/2 teaspoon salt, divided
1 1/3 cups whole wheat couscous
1/3 cup golden raisins
1/3 cup chopped walnuts, toasted
1/4 cup lemon juice
1/2 teaspoon freshly ground black pepper
6 tablespoons olive oil
2 carrots, grated
1 1/2 cups shredded cooked turkey breast
3 cups arugula, chopped

Procedure:

In a medium saucepan, add broth, water and 1/4 teaspoon of the salt - bring to boil. Stir in the couscous and raisins. Cover, remove from the heat and let stand for 5 minutes. Scoop the couscous mixture out into a large bowl and set aside to cool. In a medium bowl, whisk together lemon juice, remaining 1/4 teaspoon of the salt, and the pepper. Drizzle in the oil, whisking constantly, until completely combined. Add the carrots, walnuts, turkey, and arugula to the cooled couscous and toss to combine. Drizzle with the dressing and toss once again to thoroughly coat. Makes 4 servings.

Ingredients:

1 1/2 pounds boneless/skinless chicken breasts, cut into strips
1 tablespoon cornstarch
1 tablespoon fish sauce
1 tablespoon plus 1 teaspoon canola oil, divided
1/2 cup thinly sliced onion
2 garlic cloves, minced
1 teaspoon minced fresh ginger
1/2 cup light coconut milk
2 tablespoons Sriracha
1 tablespoon granulated sugar
1 tablespoon fresh lime juice
3 cups hot cooked brown jasmine rice (add a few tablespoons of wild rice if desired)
2 tablespoons chopped fresh cilantro

Procedure:

In a medium bowl, toss together chicken strips, cornstarch and fish sauce. In a large skillet, heat 1 tablespoon oil medium-high. Place chicken into the skillet and sauté 5 minutes. Remove the chicken and place it on a plate. Add remaining 1 teaspoon oil into the skillet. Stir in onion, garlic and ginger - sauté until fragrant, about 1 minute. Return the chicken back into the skillet and let cook until the chicken is completely done, about 1 or 2 more minutes. Stir in coconut milk, Sriracha, sugar and juice - cook until completely heated through, about 1 minute. Serve over cooked rice and a scattering of the chopped fresh cilantro. Makes 4 servings.

Ingredients:

1 carrot, peeled
2 cups chicken broth, divided
1/3 cup creamy peanut butter
1 tablespoon chopped peeled fresh ginger
1 tablespoon soy sauce
2 tablespoons honey
1 1/2 teaspoons crushed red pepper
1 garlic clove, minced
16 ounces boneless/skinless chicken breast
10 ounces dry soba noodles, cooked and drained
6 tablespoons sliced green onions
6 tablespoons chopped unsalted, dry-roasted peanuts

Procedure:

Using a vegetable peeler, shave the carrots into long and thin strips. In a small bowl, whisk together 1/3 cup broth, peanut butter, ginger, soy sauce, honey, pepper and garlic. In a large saucepan, add chicken and the remaining 1 2/3 cups broth. Bring to a boil, reduce heat and simmer until the chicken is done, about 10 to 12 minutes. Remove from the heat and let sit for about 10 minutes. Drain and shred chicken when cool enough to handle. In a large bowl, toss together carrots, peanut sauce, chicken and cooked noodles - sprinkle with onions and peanuts to serve. Makes 4 to 6 servings.

Ingredients:

1/2 cup mayonnaise
1/2 cup plain yogurt
2 tablespoons apple cider vinegar
1 tablespoon granulated sugar
4 cups broccoli florets cut into 1/2″ pieces
3/4 cup grated carrots
1/2 cup finely diced red onion
4 ounces shredded Cheddar
salt and fresh ground pepper
1/3 cup toasted pepitas

Procedure:

In a large bowl, whisk together mayonnaise, yogurt, vinegar and sugar. Toss in broccoli, carrots, onion and Cheddar - mix well to combined. Season to taste with salt and fresh ground pepper. Cover the bowl and place in the refrigerator to chill at least 2 to 3 hours, or over night. Scatter the top with the pepitas right before serving. Makes 4 to 6 servings.

Ingredients:

1 cup dry brown basmati rice
2 cups cooked chopped chicken breasts
1 cup cubed fresh pineapple
1 cup cubed fresh mango
1/2 cup seedless red grapes, halved
2 tablespoons finely chopped fresh mint
1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons canola oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 romaine lettuce leaves
1/4 cup sliced almonds, toasted

Procedure:

Cook rice according to package directions - when done, set aside to cool. In a medium bowl, combine cooked rice, chicken, pineapple, mango and grapes. In a small bowl, whisk together mint, lemon juice, oil, salt and pepper until well combined. Drizzle mixture over the rice and toss well to coat. To serve, place a lettuce leaf on each plate. Evenly divide the rice mixture between the lettuce leaves and scatter each with a tablespoon of the toasted almonds. Makes 4 servings.

Ingredients:

4 garlic cloves, minced and divided
1 tablespoon finely grated peeled ginger, divided
3 tablespoons seasoned rice vinegar, divided
1/4 teaspoon salt
16 ounces trimmed flank steak, halved along grain
2 tablespoons canola, divided
8 ounces udon noodles
8 ounces sugar snap peas, strings removed halved diagonally
3/4 cup chicken broth
3 tablespoons Asian fish sauce
3 scallions, thinly sliced
1/2 cup cilantro leaves, coarsely chopped

Procedure:

Preheat grill. In a small bowl, whisk together 2 minced garlic cloves, 1 1/2 teaspoons ginger, 1 tablespoon vinegar and 1/4 teaspoon salt. Pat steaks dry and rub marinade all over them. Let the steak sit to marinate for 15 to 30 minutes. Drizzle steaks with 1 tablespoon oil - place them on the grill and cook, covered, turning over once, about 10 minutes total for medium-rare. Place the cooked steaks on a cutting board and let stand for 5 minutes. Meanwhile, add udon noodles to a pot of boiling salted water - cook according to the package directions. When the noodles have about 1 minute left, stir in the sugar snaps and finish cooking for the final minute. Drain in a colander and rinse briefly under cold water. Evenly divide noodles and sugar snaps between 4 large serving places or bowls. In a small sauce pan, bring broth, remaining 2 tablespoons vinegar, 1 tablespoon oil, 2 minced cloves of garlic and 1 1/2 teaspoons ginger to a boil. Stir in the fish sauce and scallions - evenly divide mixture between the noodles. Thinly slice steaks across the grain and evenly divide among the plates or bowls - scatter the top with chopped cilantro to serve. Makes 4 servings.

Ingredients:

1 tablespoon olive oil
3 garlic cloves, minced
1 teaspoon minced fresh ginger
1/4 teaspoon crushed red pepper
1 1/2 pounds boneless/skinless chicken breasts, cut into 1/2″ chunks
3/4 cup chopped onion
1/2 cup chopped celery
1 cup fresh pineapple chunks
1/2 cup pineapple juice
1/3 cup soy sauce
2 tablespoons dry sherry
1 1/2 tablespoons cornstarch
2 teaspoons brown sugar
1/4 cup chopped cashews

Procedure:

In a large skillet, heat oil over medium-high. Add garlic, ginger, red pepper and chicken - sauté until the chicken is cooked - about 5 to 7 minutes. Scoop the chicken mixture out and place on a place - set aside. Stir in onion and celery to the pan and place it back over the heat - sauté until crisp tender, about 4 minutes. Add the pineapple chunks - cook 30 seconds. In a small bowl, whisk together pineapple juice, soy sauce, sherry, cornstarch and sugar. Place the chicken mixture back into the pan - stir in the juice mixture and bring to boil. Cook until the sauce thickens, about 1 minute. Sprinkle with the cashews to serve. Makes 4 servings.

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.