Chicken & Edamame 
Stir-Fry Slaw 
with Sriracha Peanut Vinaigrette


  • 2 stalks celery, thinly sliced

  • 1 napa cabbage, cored and sliced crosswise into thin ribbons

  • 1 large carrot, sliced into thin coins

  • 5 scallions, thinly sliced, white and green parts divided

  • 2 tbsp natural unsalted crunchy peanut butter

  • 2 tsp reduced-sodium soy sauce (tamari for gluten free)

  • 2 tsp sriracha

  • 1/2 tsp raw honey

  • 4 tbsp rice vinegar

  • 1 cup edamame

  • 2 tsp safflower oil

  • 2 large cloves garlic, minced

  • 1 lb boneless, skinless chicken breast, cut into thin pieces (TIP: Cut breast in half lengthwise and then slice crosswise into 1/8-inch-thick pieces.)

  • 1/4 cup roasted unsalted peanuts, chopped


  1. In a large wide bowl, toss together celery, cabbage, carrot and green parts of scallions. Set aside.

  2. In a small bowl, whisk together peanut butter, soy sauce, sriracha and honey. Add vinegar a little at a time, whisking constantly, into a smooth vinaigrette. Set aside.

  3. Set a wok or large deep skillet on high. Add edamame and 1 tbsp water and stir-fry for 2 minutes, until edamame is hot and bright green.

  4. Add oil, white parts of scallions, and garlic; sauté for 30 seconds. Add chicken and stir-fry for 2 minutes, until cooked through. Add wok ingredients to bowl with cabbage mixture, drizzle with vinaigrette and toss to combine. Sprinkle peanuts over top.


Thai Chicken Tacos


  • 4 5-oz boneless, skinless chicken breasts

  • 1 cup low-sodium chicken broth

  • 2 cloves garlic

  • 2 tbsp fresh lime juice, divided

  • 2 tbsp creamy all-natural unsalted peanut butter

  • 1 tbsp reduced-sodium soy sauce (or tamari for gluten free)

  • 1/2 tsp ground ginger

  • 1 tbsp red curry paste

  • 2 tbsp sugar, divided

  • 1 1/2 tbsp coconut flour

  • 8 6-inch corn tortillas

  • 1 Roma tomato, seeded and chopped

  • 1 cucumber, seeded and chopped

  • 1/2 cup chopped red onion

  • 1/4 cup chopped fresh mint

  • 1 tbsp rice vinegar

  • 2 cups shredded red cabbage


  1. In a 4- to 6-qt slow cooker, place chicken. In a blender, combine broth, garlic, 1 tbsp lime juice, peanut butter, soy sauce, ginger, curry paste and 1 tablespoon sugar; blend until smooth. Pour over top of chicken and stir gently to coat. Cover and cook on low for 6 to 7 hours, until chicken is tender.

  2. Stir and increase heat to high. With a slotted spoon, remove chicken and transfer to a cutting board; set aside until cool enough to handle. Remove ½ cup broth mixture from slow cooker and transfer to a small bowl. Add coconut flour to bowl and stir to form a smooth paste. Return broth-flour mixture to slow cooker and whisk until smooth; cover.

  3. Preheat oven to 350ºF. Arrange tortillas in 2 equal stacks and wrap each stack in foil. Transfer to a baking sheet and bake for 15 to 20 minutes, until heated through.

  4. Using 2 forks, shred chicken and return to slow cooker; stir to coat. Cook for 10 minutes, until heated through.

  5. Meanwhile, in a medium bowl, combine tomato, cucumber, onion and mint. Add vinegar, remaining 1 tbsp lime juice and 1 tablespoon sugar; mix thoroughly. To assemble, spoon cabbage, chicken and tomato-cucumber mixture into center of each tortilla, dividing evenly.


Cucumber Kale Wraps with Zesty Peanut Sauce


  • 2 large cucumbers

  • 1/2 tsp plus pinch sea salt, divided

  • 4 large curly kale leaves, washed, patted dry and tough stems removed

  • 1 cup canned chickpeas, drained and rinsed

  • 2 pinches each ground black pepper and chile powder, divided

  • Pinch ground cumin

  • 1 orange bell pepper, finely chopped

  • 1 1/3 cups shredded purple cabbage

  • 1/4 cup chopped cherry tomatoes

  • 1/4 cup fresh alfalfa sprouts

  • 3 tbsp finely chopped fresh cilantro leaves

  • 1 small clove garlic, minced

  • 1/2 cup natural unsalted creamy peanut butter

  • 1 tbsp reduced-sodium tamari sauce (GF soy sauce)

  • 2 tsp fresh lime juice

  • 1 1/2 tsp raw honey

  • Pinch ground ginger


  1. Slice ends off cucumbers. Working one at a time, secure cucumber in a spiral slicer and turn the crank to create noodles. Place noodles in a colander over a bowl; sprinkle with ½ tsp salt and let sit for 10 minutes to drain liquid.

  2. On a flat surface, lay each kale leaf flat. In a medium bowl, mash chickpeas with a fork and season with pinch each salt, black pepper, chile powder and cumin. Divide chickpea mixture among kale leaves and spread in an even layer to within 1 inch of edges.

  3. Over chickpea mixture, layer cucumber noodles, bell pepper, cabbage, tomatoes, sprouts and cilantro.

  4. To a mini food processor or blender, add garlic, peanut butter, tamari, lime juice, honey, ground ginger and remaining pinch each black pepper and chile powder. Add 1 tbsp water; process until smooth. Add more water, 1 tbsp at a time, and process until sauce reaches desired consistency.

  5. Drizzle 1 tsp peanut sauce over ingredients on each kale leaf. Fold in sides of each kale leaf and roll up like a burrito; secure with a toothpick. Slice each wrap in half and serve with remaining peanut sauce.


Braised Green Cabbage


  • 1 1/2 teaspoons olive oil

  • 3 strips thick-sliced bacon, chopped

  • 1/4 cup chopped onions

  • 7 cups coarsely shredded green cabbage (about 1/2 large head)

  • 1/2 teaspoon salt

  • 4 turns freshly ground black pepper

  • 2 bay leaves

  • 3/4 cup beer

  • 1 1/2 teaspoons Creole or other whole-seed mustard


  1. Heat the oil in a large skillet over high heat and add the bacon. Cook bacon until golden brown, for about 1 1/2 minutes. Add the onions, cabbage, salt, and pepper and stir-fry for 1 minute. Stir in the bay leaves, beer, and mustard and simmer, folding the ingredients through the cabbage, for 3 minutes.

  2. Cover the pot and cook over high heat for 3 minutes. Reduce the heat to medium and cook for 10 minutes. Uncover, turn the heat up to high and cook, stirring from time to time, until the cabbage is tender, for about 10 minutes. Serve immediately.

Sweet & Sour 
Hunan Stir-Fry


  • 1 cup farro

  • 1/4 tsp sea salt

  • 1 1/2 tbsp white miso

  • 1 tbsp rice cooking wine

  • 1 tsp reduced-sodium soy sauce

  • 1 tsp rice vinegar

  • 1/2 tsp organic evaporated cane juice

  • 1 tbsp safflower oil

  • 1 tbsp peeled and minced fresh ginger

  • 1 5-oz slice thick uncured all-natural ham, cut into matchsticks

  • 5 cups coarsely chopped green cabbage (about 1 lb)

  • 2 carrots, peeled and thinly sliced diagonally

  • 3 green onions, cut into 1-inch pieces


  1. In a medium saucepan, add farro, salt and 2 cups water. Cover and bring to a boil, reduce to low, cover and simmer until farro is tender and liquid is absorbed, about 30 minutes.

  2. Meanwhile, in a small bowl, whisk together miso, rice wine, soy sauce, vinegar and cane juice; set aside.

  3. In a large wok or skillet on high, heat oil. Add ginger and stir-fry until fragrant, 20 seconds. Add ham and stir-fry until lightly browned, 30 seconds. Add cabbage and carrots and stir-fry until cabbage wilts and is lightly browed, 1 1/2 minutes.

  4. Add miso mixture and green onions; heat and stir until combined, about 1 minute more. Divide farro and ham mixture among plates.