Balsamic Salad with Arugula, Pea Shoots and Parmesan


  • 8 cups fresh spring greens (arugula, mizuna, red lettuce, etc)

  • 1 cup pea shoots

  • 1 cup edamame (or fresh peas)

  • 1 handful fresh mint (optional)

  • 1/2 cup walnuts

  • 2 tablespoons olive oil

  • 2 tablespoons balsamic vinegar

  • 1/2 tablespoon stone ground mustard

  • 1 tablespoon honey

  • 1/4 teaspoon kosher salt

  • Fresh ground black pepper

  • Parmesan cheese


  1. Wash and dry the greens and pea shoots. If using frozen edamame, steam the edamame for about 3 to 4 minutes, then rinse with cold water. Cut the mint into thin strips (chiffonade).

  2. In a dry pan over medium heat, heat the walnuts, stirring frequently, until browned, about 3 to 4 minutes (make sure to watch them constantly so they do not burn).

  3. In a canning jar, add 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, 1/2 tablespoon stone ground mustard, 1 tablespoon honey, 1/4 teaspoon kosher salt, a generous amount of fresh ground black pepper. Shake vigorously to combine. (Alternatively, whisk these ingredients together in a bowl.)

  4. To serve, place the greens in serving bowls or plates. Top with pea shoots, edamame, mint, shavings of Parmesan cheese, and toasted walnuts. Drizzle with balsamic vinaigrette and top with fresh ground pepper.

Pea Shoot Salad with Radishes and Pickled Onion


  • 1 cup cider vinegar

  • 1/2 cup water

  • 1/2 teaspoon sugar

  • 3/4 cup thinly vertically sliced red onion

  • 1 cup shelled fresh English peas

  • 1 teaspoon salt

  • 6 cups pea shoots

  • 10 radishes, thinly sliced

  • 2 tablespoons extra-virgin olive oil

  • 1 1/2 tablespoons white wine vinegar

  • 1/4 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper


  1. Combine cider vinegar, 1/2 cup water, and teaspoon sugar, stirring until sugar dissolves. Add onion; let stand 30 minutes. Drain.

  2. Cook English peas in boiling water with 1 teaspoon salt for 2 minutes. Drain; rinse peas with cold water.

  3. Combine onion, peas, pea shoots, and sliced radishes in a large bowl.

  4. Combine olive oil, white wine vinegar, 1/4 teaspoon salt, and pepper in a separate bowl.

  5. Drizzle oil mixture over pea mixture; toss gently.

Cashew Chicken Salad 
with Creamy 
Cashew Dressing



  • 3 tbsp roasted, salted cashews

  • 1 tbsp each chopped fresh ginger, cilantro and shallots

  • 2 tbsp each rice vinegar and fresh lime juice

  • 1 tbsp each reduced-sodium soy sauce and toasted sesame oil (tamari for gluten free soy sauce)

  • 1 clove garlic

  • 1/2 tsp raw honey

  • 2 tbsp safflower oil

  • Sea salt and ground black pepper, to taste


  • 4 cups shredded napa cabbage

  • 2 heads baby bok choy, chopped (about 2 cups)

  • 1 cup snow peas, halved crosswise

  • 1 cup julienned carrots

  • 1 cup chopped kale

  • 1 bunch green onions, sliced (white and green parts, divided)

  • ½ cup chopped fresh cilantro

  • ½ cup diced daikon radish or red radish

  • ¼ cup chopped roasted, salted cashews


  • 4 5-oz boneless, skinless chicken breasts

  • 1/8 tsp each salt and ground black pepper

  • 1 tbsp each reduced-sodium soy sauce and toasted sesame oil (tamari for gluten free soy sauce)


  1. Prepare dressing: In a food processor, pulse 3 tbsp cashews until they form a paste. Add ginger, 1 tbsp cilantro, shallots, vinegar, lime juice, 1 tbsp soy sauce, 1 tbsp sesame oil, garlic and honey; pulse until minced, scraping sides of bowl. Add safflower oil; process until combined. Season with salt and pepper.

  2. Preheat a grill to medium-high and brush grate with oil. Season chicken with 1/8 tsp each salt and pepper. Whisk together 1 tbsp each soy sauce and sesame oil; brush on chicken. Grill chicken, covered, until an instant-read thermometer inserted into the thickest part registers 165°F, about 4 to 5 minutes per side; transfer to a plate and tent with foil.

  3. In a large bowl, combine cabbage, bok choy, snow peas, carrots, kale, whites of green onions, ½ cup cilantro and radish; toss with dressing to coat. Divide salad among plates. Slice chicken and top each salad with a sliced chicken breast. Garnish salads with green parts of onions and 1/4 cup chopped cashews.


Snap Pea and Green Beans with Arugula-Mint Pesto


  • 1/2 cup raw skin-on almonds

  • 1 garlic clove, finely grated

  • 2 cups (lightly packed) baby arugula

  • 2 ounces Parmesan, shaved, divided

  • 1 cup mint leaves, plus more for serving

  • 1/3 cup olive oil

  • Kosher salt, freshly ground pepper

  • 12 ounces sugar snap peas

  • 12 ounces green and/or wax beans, trimmed

  • 2 tablespoons fresh lemon juice

  • Lemon wedges (for serving)


  1. Preheat oven to 350°F. Toast almonds on a rimmed baking sheet, tossing once, until fragrant and slightly darkened in color, 8–10 minutes. Let cool, then coarsely chop half of almonds and set aside. Pulse remaining almonds with garlic, arugula, half of Parmesan, and 1 cup mint in a food processor to a smooth paste. With motor running, stream in oil; thin with 2 tablespoons cold water to reach a pourable consistency. Season pesto with salt and pepper.

  2. Cook peas and beans in a large pot of boiling salted water, stirring occasionally, until crisp-tender, about 3 minutes. Drain; transfer to a bowl of ice water and chill until cold. Drain peas and beans; pat dry with paper towels. Transfer to a large bowl and toss with lemon juice and 3 tablespoons pesto; season with salt and pepper.

  3. Arrange peas and beans in a large bowl or platter over remaining pesto. Top with more mint leaves, reserved almonds, and remaining Parmesan; season with salt and pepper. Serve with lemon wedges for squeezing over.

Do Ahead: Peas and beans can be blanched 1 day ahead. Cover and chill.

Indian Coconut Chicken Curry with Spinach & Quinoa


  • 1 lb boneless, skinless chicken thighs, cut into bite-size pieces

  • 4 tsp mild curry powder (such as vadouvan)

  • 1 tbsp coconut oil

  • ½ yellow onion, finely chopped

  • 1 tbsp peeled and minced ginger

  • 3 cloves garlic, minced

  • 1 cup peas

  • 1 cup cherry tomatoes

  • ⅔ cup low-sodium chicken broth

  • ½ cup full-fat coconut milk

  • ½ tsp sea salt, divided

  • 1 cup quinoa (red or white), rinsed

  • 3 cups loosely packed baby spinach


  1. In a bowl, toss chicken with curry powder; set aside. In a large sauté pan on medium-high, heat oil. Add onion and sauté until softened, 2 to 3 minutes. Add chicken, ginger and garlic and sauté until chicken begins to brown, 2 minutes. Add peas, tomatoes, broth, coconut milk and ¼ tsp salt. Reduce heat to low and maintain a simmer, partially covered, until chicken is cooked through, 15 minutes.

  2. Meanwhile, prepare quinoa according to package directions with remaining ¼ tsp salt. Fluff with a fork, cover and set aside.

  3. Stir spinach into curry and heat just until leaves start to wilt, 1 minute. Divide quinoa among plates and top with curry.