Miso Orange Glazed Chicken with Carrots & Leeks


  • Olive oil cooking spray

  • 5 large carrots, peeled, halved lengthwise and cut into 1⁄2-inch pieces

  • 2 leeks, white and light green parts, halved lengthwise and sliced 1⁄2-inch thick

  • 2 tbsp olive oil, divided

  • 1 tsp ground ginger, divided

  • 1 tsp dried thyme, divided

  • 1 tsp fresh ground black pepper, divided

  • 1⁄4 tsp sea salt, divided

  • 8 chicken thighs, bone-in, skin removed (about 2 lb)

  • 3 tbsp fresh orange juice

  • 2 tbsp white miso

  • 1 tbsp raw honey

  • 1 tsp Sriracha or other hot sauce

  • 2 tbsp chopped fresh tarragon leaves


  1. Preheat oven to 425°F and mist a large, rimmed baking sheet with cooking spray.

  2. To a large bowl, add carrots and leeks. Add half of each of the following: oil, ginger, thyme, pepper and salt. Toss to coat. Spread in a single layer on prepared sheet. To same bowl, add chicken and remaining half of oil, ginger, thyme, pepper and salt. Mix and place chicken over vegetables. Roast on center oven rack for 20 minutes. Turn chicken and gently stir vegetables. Continue roasting until juices run clear and temperature reaches 165°F in thickest part of chicken, 10 to 15 minutes more. (NOTE: If using larger chicken pieces, remove vegetables after 30 minutes and continue cooking chicken as needed.)

  3. Meanwhile, in a small bowl, combine orange juice, miso, honey and Sriracha. Pour over cooked chicken and vegetables and gently stir. Divide among serving plates and sprinkle with tarragon.

Leek, Potato & Cheddar Soup


  • 2 tsp olive oil

  • 3 leeks, white and light green parts only, rinsed and finely sliced into semicircles

  • Pinch each sea salt and fresh ground black pepper

  • 3 Yukon gold potatoes, peeled and diced

  • 4 cups low-sodium chicken broth

  • 2 cups low-fat milk

  • Pinch ground nutmeg

  • 1/2 cup grated low-fat sharp cheddar cheese


  1. In a large saucepan, heat oil on medium-high. Add leeks, salt and pepper and cook, stirring frequently, until very soft, about 5 minutes. add potatoes and broth and bring to a boil. Reduce heat to medium-low and simmer until potatoes soften, 8 to 10 minutes. Add milk and nutmeg, stir and cook until heated through, about 3 minutes.

  2. Using a ladle or large spoon, carefully remove 2 cups soup and transfer to an upright blender; purée until smooth, about 2 minutes. Return purée to saucepan, add cheese and stir just until cheese melts. Ladle into serving bowls, dividing evenly.

Celery Root Risotto and Pesto


  • 2 medium celery roots (celeriac) with leafy tops

  • 1/4 cup olive oil

  • 3 tablespoons butter

  • 1 1/2 cups chopped leek (white and pale green parts only)

  • 3/4 cup arborio or medium-grain white rice

  • 3 cups (about) low-salt chicken broth

  • 1 cup grated Parmesan cheese, divided


  1. Place 1 1/2 cups (packed) celery root leaves and oil in mini-processor. Blend until leaves are minced. Season pesto to taste with salt and pepper.

  2. Peel celery roots. Cut into 1/3-inch-thick slices. Cut slices into enough 1/3-inch cubes to measure 2 cups. Melt butter in heavy large saucepan over medium-low heat. Stir in celery root cubes and leek. Cover; cook until celery root is tender but not brown, stirring often, about 10 minutes. Mix in rice; stir 1 minute. Add broth; increase heat and bring to boil. Reduce heat and simmer until rice is tender and risotto is creamy, stirring occasionally, about 20 minutes. Mix in 3/4 cup cheese. Season risotto to taste with salt and pepper.

  3. Divide risotto between bowls; swirl some pesto on top. Serve with remaining cheese and pesto.

Spicy Carrot & Ginger Soup


  • 2 cups low-sodium vegetable or chicken broth

  • 1 cup all-natural unsweetened carrot juice

  • 1 cup light coconut water

  • 3 bags lemon ginger tea

  • 1 2-inch piece fresh ginger, cut into 1/4-inch slices

  • 2 dried chiles, halved

  • 1 tbsp olive oil

  • 5 medium carrots, roughly chopped

  • 1 leek, white and light-green parts only, washed and roughly chopped

  • 1 medium onion, roughly chopped

  • 2 stalks celery, roughly chopped

  • Sea salt and fresh ground black pepper, to taste

  • 1/2 cup silken tofu

  • 1/4 cup unsweetened coconut, shredded and toasted, for garnish


  1. In a small pot combine broth, juice and coconut water and bring to a boil. Add tea bags, ginger and chiles. Reduce heat and allow mixture to simmer for at least 20 minutes.

  2. Meanwhile, heat a medium-size pot to medium. Add oil, then carrots, leek, onion and celery. Season with salt and pepper. Continue to cook until onion is translucent, about 7 minutes.

  3. Strain broth mixture into pot with vegetables. Bring mixture to a boil. Reduce heat and allow soup to simmer until carrots are tender, about 20 minutes. In 2 batches, purée soup in blender with half of tofu per batch, until soup is silky smooth. Return puréed soup to pot on medium heat, just to reheat. Adjust seasoning, if necessary. Garnish each bowl of soup with coconut just before serving.

Potato, Celery Root & Pear Gratin


  • Olive oil cooking spray

  • 1 tbsp olive oil

  • 1 leek, white and light green parts only, thinly sliced

  • 2 cloves garlic, minced

  • 1 12-oz can evaporated milk

  • 1 tbsp chopped fresh thyme leaves

  • 1/4 tsp ground nutmeg

  • Sea salt and fresh ground black pepper, to taste

  • 1 celery root (about 1 1/2 lb), peeled and sliced 1/8-inch thick

  • 2 yellow-fleshed potatoes (about 1/2 lb each), peeled and sliced 1/8-inch thick

  • 2 firm ripe pears (about 1/2 lb each), peeled, cored, and sliced crosswise into 1/8-inch-thick rounds

  • 1/4 cup grated Parmesan cheese


  1. Preheat oven to 375°F. Mist an 8 x 10-inch baking dish with cooking spray.

  2. In a medium saucepan on medium, heat oil; add leeks and garlic and cook, stirring occasionally, until softened, about 5 minutes. Stir in milk, thyme, nutmeg, salt and pepper, and bring to a boil (still on medium). Remove from heat.

  3. Reserving most of milk mixture, line base of dish with leeks using a slotted spoon. Arrange alternating slices of celery root, potatoes and pears, starting with edges of dish then filling center with slices to fit.

  4. Pour milk mixture evenly over top. Loosely cover with foil and bake for 1 hour. Remove cover, sprinkle with cheese and continue baking until tender and golden brown, 20 to 30 minutes more. Let stand for 5 minutes before serving.