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.

Ingredients:

For the cauliflower:
1 teaspoon salt
1 tablespoon fresh lemon juice
3 cups water
6 cups cauliflower florets

For the spices:
2 cardamom pods
2 whole cloves
1 1″ cinnamon stick
1 bay leaf

For the sauce:

2 teaspoons canola oil
1 1/2 cups chopped onion
1 tablespoon finely ground almonds
1 1/2 teaspoons grated fresh ginger
1/2 teaspoon ground turmeric
1/2 teaspoon salt
1/4 teaspoon ground red pepper
3 garlic cloves, minced
1/3 cup water
6 tablespoons plain whole milk yogurt
1/4 cup chopped fresh cilantro

Procedure:

To prepare the cauliflower: In a large saucepan, add the salt, juice and water - bring to a boil. Add cauliflower - cover, reduce heat and simmer just until tender, about 3-5 minutes. Drain well.

To make the spice mixture: In a medium skillet, add cardamom, cloves, cinnamon and bay leaf - cook over medium heat until toasted and fragrant, about 2-4 minutes. Place the spices in a spice grinder and process until ground.

To make the sauce: In the same skillet, heat oil over medium. Add onion - cook until lightly browned, about 8 to 10 minutes. . Stir in spice mixture, ground almonds, ginger, turmeric, salt, red pepper and garlic - cook 2 minutes. Remove from heat and let cool slightly.

Preheat oven to 350 degrees F. Scoop the onion mixture into a blender and add 1/3 cup water - process until almost smooth, scraping down the sides if necessary. Pour the onion mixture back into the skillet - gradually stir in yogurt. Cook over low heat 5 minutes, stirring frequently. Place the cooked cauliflower in a shallow 2-quart baking dish lightly coated with nonstick spray. Pour the sauce mixture over the cauliflower and toss well to coat. Bake until thoroughly heated and just beginning to brown, about 20 minutes. Scatter with the chopped cilantro before serving.
Makes 4 to 6 servings.

Ingredients:

1 cup brown jasmine rice
2 cups shredded cooked chicken breast
1/2 cup shredded carrot
1/3 cup sliced green onions
1/4 cup dry-roasted peanuts, divided
2 tablespoons chopped fresh cilantro, divided
1/2 teaspoon salt
2 tablespoons fresh lime juice
1 tablespoon plus 1 teaspoon canola oil
1 teaspoon dark sesame oil
2 garlic cloves, minced

Procedure:

In a medium saucepan, cook rice according to package directions. Scoop the rice into a large bowl and fluff with a fork. Let cool. Add the cooked chicken, carrots, onions, 2 tablespoons peanuts, 1 tablespoon cilantro and salt to the rice - toss well to combine. In a small bowl, whisk together lime juice, canola oil, sesame oil and garlic. Drizzle over the rice mixture and toss again to evenly coat. Sprinkle each serving with an even amount of the remaining peanuts and cilantro.
Makes 4 servings.

Ingredients:

12 ounces whole wheat penne pasta
1 tablespoon butter
1 garlic clove, minced
1 cup ricotta cheese
1 ounce fresh grated Parmesan cheese
1 teaspoon fresh grated lemon zest
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
5 ounces fresh baby spinach
1/2 cup finely diced red pepper

Procedure:

In large saucepan of boiling salted water, add pasta and cook according to package directions. Reserve 1/2 cup of the pasta water, drain the pasta and set aside. Using the same pan, add the butter and melt over medium heat. Add garlic and cook until fragrant, about 1 minute. Stir in the reserved 1/2 cup pasta water, ricotta, half of the Parmesan cheese, lemon zest, lemon juice, salt and pepper - bring to a simmer. Stir in the spinach and red pepper - cook just until the spinach has wilted, about 2 minutes. Add the cooked pasta into the pot and toss well to coat. Serve with the remaining cheese scattered on top. Makes 4 servings.

Ingredients:

3 quarts water
2 1/2 cups shelled green peas (fresh or frozen)
3 1/2 cups sugar snap peas, trimmed
1 1/2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh mint
2 teaspoons grated lemon zest

Procedure:

In a Dutch oven, bring water to a boil. Add green peas and cook 1 minute. Add sugar snap peas and cook until crisp-tender, about 2 minutes. Drain thoroughly and pat dry. In a large skillet, melt butter over medium heat. Stir in pea mixture, salt and pepper - cook until warmed through, about 3 minutes. Remove from the heat and stir in mint and zest. Makes 4-6 servings.

Ingredients:

1 cup green French lentils, rinsed
6 cups water
2 3/4 cups vegetable broth, divided
1/3 cup golden raisins
1 cup whole-wheat couscous
12 ounces chipotle salsa (or your favorite kind, spicy or not)
1 cup chopped cilantro
3 tablespoons tomato paste
1 1/2 teaspoons ground cumin
1 tablespoon olive oil
3/4 cup chopped onion
1/2 cup diced carrots
15.5 ounce can chickpeas, rinsed and drained
1 tablespoon chopped fresh mint
1/4 cup toasted pine nuts

Procedure:

In a large saucepan, bring lentils and 6 cups water to a boil. Reduce heat to a simmer and cook, uncovered, until lentils are just tender - about 15 minutes. In a medium saucepan, bring 1 1/4 cups broth and golden raisins to a boil. In a steady stream, stir in couscous - cover and remove from the heat. Add salsa, cilantro, tomato paste and cumin to a food processor - process until smooth. In a large skillet, heat oil over medium-high. Add onion and carrots - season to taste with salt and fresh ground pepper. Cook until lightly browned, about 4-6 minutes. Stir in the salsa mixture, remaining broth and chickpea. Bring to a boil, cover, reduce heat to a simmer and cook for 10 minutes, stirring occasionally. When the lentils are done, drain well and add to the chickpea mixture. If this sauce is too thick at this point, thin with a little extra broth. To serve, evenly divide couscous between 6 bowls and top each with the chickpea sauce. Top each bowl with an even amount of the mint and pine nuts. Makes 6 servings.

Ingredients:

2 tablespoons peanut oil, divided
8 ounces lean ground pork
1/3 cup chopped green onions
1 tablespoon soy sauce
1 teaspoon sesame oil
1 1/2 cups packaged cabbage-and-carrot coleslaw
3 tablespoons water
1/2 teaspoon cornstarch
30 wonton wrappers
1 cup water

Procedure:

In a large skillet, heat 1 teaspoon oil over medium-high. Add pork and cook until done, stirring to crumble - this should take about 4-6 minutes. Stir in onions, soy sauce and sesame oil - cook 30 seconds. Stir in coleslaw and continue cooking until cabbage wilts - about 1 more minute. In a small bowl, whisk together 3 tablespoons water and cornstarch. Pour mixture into the skillet and cook 1 minute. Remove from heat and allow to cool to room temperature. Working with 1 wonton wrapper at a time, spoon about 1 scant tablespoon pork mixture into center of each wrapper. Moisten edges of wrapper with water - bring 2 opposite corners to center, pinching points to seal. Bring the remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal. Place pot stickers on a large baking sheet sprinkled with cornstarch, keeping them covered to prevent them from drying out. In a very large skillet, heat remaining oil over medium heat. Arrange pot stickers in the skillet in a single layer. Cook until browned on bottom, about 3-4 minutes. Pour in 1 cup water - cover and cook 5 minutes. Uncover and cook until liquid evaporates, about 2 minutes. Serve warm. Makes 30 pot stickers.

Ingredients:

16 ounces trimmed pork tenderloin, thinly sliced
2 tablespoons soy sauce, divided
3/4 cup chicken broth
1/4 cup hoisin sauce
1 tablespoon cornstarch
1 tablespoon honey
1 tablespoon plus 1 teaspoon toasted sesame oil, divided
3 cups snow peas, trimmed
1/2 cup diced red bell pepper
1 tablespoon fresh minced ginger
3 garlic cloves, minced
1/2 cup chopped green onions
3 cups cooked brown jasmine rice

Procedure:

In a shallow dish, toss together sliced pork and 1 tablespoon soy sauce. In a medium bowl, whisk together remaining 1 tablespoon soy sauce, broth, hoisin, cornstarch and honey. In a large skillet, heat 1 tablespoon sesame oil over medium-high. Add pork mixture and sauté until browned, about 3 minutes. Remove pork and place on a plate - add remaining 1 teaspoon sesame oil to the skillet. Mix in peas, bell pepper, ginger and garlic - sauté 30 seconds. Add pork mixture (with any juices) back into the pan and stir in the broth mixture. Simmer until thick, about 2 minutes. Remove from heat and stir in the green onions. Serve pork mixture over the rice. Makes 4 servings.