Fig, Apple & Sage Stuffing


  • 1 24-oz loaf whole-wheat bread (680 g), trimmed of crust and cut into 1/2-inch pieces

  • 1 tbsp olive oil

  • 2 to 3 carrots, peeled and finely chopped (about 1 cup)

  • 3 to 4 celery ribs, finely chopped (about 1 cup)

  • 1 large white onion, finely chopped

  • 1 tsp dried thyme (or fresh)

  • 1 tsp dried rosemary (or fresh)

  • 1 tsp chile powder

  • 1/2 tsp sea salt

  • Fresh ground black pepper, to taste

  • 10 to 12 unsweetened dried figs, chopped (about 1 cup)

  • 2 apples (such as McIntosh, Cortland, Gala or Golden Delicious), cored and chopped

  • 1 cup low-sodium chicken or vegetable broth, plus additional 1/2 cup as needed

  • 1 1/2 tbsp chopped fresh sage


  1. Preheat oven to 350°F. Divide bread among 2 rimmed baking sheets and arrange in a single layer; transfer to oven and bake for 6 to 8 minutes, stirring once, until lightly toasted.

  2. Meanwhile, in a large saucepan, heat oil on medium-high. Add carrots, celery and onion and cook, stirring occasionally, until tender, 8 to 10 minutes. Stir in thyme, rosemary, chile powder, salt and pepper. Add figs and apples and stir well to combine. Remove from heat, add bread and stir to combine. Stir in broth. Stuffing should be uniformly moist but not wet; if needed, add additional 1/2 cup broth. Stir in sage. Stuff turkey and cook according to recipe.


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.


Slow Cooker Chicken & Dumplings


For the Chicken:

  • Cooking spray

  • 2 cups low-sodium chicken broth, divided

  • 1 medium yellow onion, finely chopped

  • 3 medium carrots, peeled and diced

  • 2 medium stalks celery, diced

  • 2 cloves garlic, minced

  • 4 sprigs fresh thyme

  • 2 bay leaves

  • 2 1/2 teaspoons kosher salt, divided

  • 1 1/2 pounds boneless, skinless chicken thighs

  • 1/4 teaspoon freshly ground black pepper

  • 1/2 cup heavy cream

  • 1/3 cup all-purpose flour

  • 1 cup peas

  • 1/4 cup coarsely chopped fresh parsley leaves

For the Dumplings:

  • 1 cup all-purpose flour

  • 1 1/2 teaspoons baking powder

  • 1 teaspoon granulated sugar

  • 1/2 teaspoon kosher salt

  • 1/2 cup heavy cream

  • 2 tablespoons unsalted butter, melted and cooled slightly


Make the Chicken:

  1. Lightly coat the insert of a 6-quart or larger slow cooker with cooking spray. Add 1 1/2 cups of the broth, onion, carrots, celery, garlic, thyme, bay leaves, and 1 teaspoon of the salt and stir to combine.

  2. Season the chicken all over with the remaining 1 teaspoon salt and pepper and place in an even layer in the slow cooker.

  3. Cover and cook until the vegetables are tender and the chicken is cooked through, about 5 hours on the LOW setting.

  4. Transfer the chicken to a large plate and cover the slow cooker again. Using 2 forks, shred the chicken into bite-sized pieces. Whisk the remaining 1/2 cup broth, cream, and flour together in a small bowl until the flour is dissolved. Add the shredded chicken, cream mixture, peas, and parsley to the slow cooker and stir to combine. Taste and season with salt and pepper as needed. Cover and continue cooking while you form the dumplings.

Make the Dumplings:

  1. Place the flour, baking powder, sugar, and salt in a medium bowl and whisk to combine. Add the cream and butter and stir until the flour mixture is moistened and a soft dough forms.

  2. Evenly drop the dough in heaping tablespoons onto the chicken mixture. Cover and cook until the dumplings are cooked through and the tops are no longer sticky, about 1 1/2 hours. Uncover and let stand 15 minutes for sauce to thicken slightly before serving.

Curried Red Lentil Kohlrabi and Couscous Salad


  • 1/2 cup white wine vinegar

  • 1 1/2 tablespoons sweet curry powder

  • 2 garlic cloves, pressed

  • 2/3 cup extra-virgin olive oil

  • 1 16-ounce package red lentils (about 2 1/4 cups)

  • 2 kohlrabi; leaves stemmed, thinly sliced; bulb peeled, cut into 1/3-inch dice

  • 1 cup plain couscous (about 6 ounces)

  • 1 cup chopped green onions

  • 6-ounces baby spinach

  • 1/2 cup chopped fresh mint


  1. Whisk white wine vinegar, curry powder,and pressed garlic in medium bowl to blend. Gradually whisk in olive oil. Season dressing to taste with salt and freshly ground pepper.

  2. Cook lentils and kohlrabi leaves in heavy large saucepan of boiling salted water until lentils are barely tender but not too soft, about 6 minutes. Drain; rinse under cold water to cool. Drain again.

  3. Bring 1 1/4 cups water to boil in same saucepan; remove from heat. Add 3 tablespoons dressing, sprinkle with salt, then stir in couscous. Cover pot and let stand 5 minutes. Transfer couscous to medium bowl. Fluff couscous with fork to separate grains and cool slightly. Season to taste with salt and pepper.

  4. Meanwhile, transfer lentils to large bowl. Add 1/2 cup dressing, diced kohlrabi bulb, and chopped green onions; toss to coat. Season mixture to taste with salt and pepper.

  5. Arrange baby spinach leaves over large rimmed platter. Drizzle spinach with 2 to 3 tablespoons remaining dressing. Sprinkle spinach leaves with salt and pepper. Mound lentil mixture in center of platter over spinach leaves. Stir mint into couscous. Spoon couscous around lentils and serve with remaining dressing.

Hearty Chicken Vegetable Soup


  • 4 cups water

  • 1 3/4 cups chicken broth

  • 1 lb skinless boneless chicken breasts

  • 1 medium onion, chopped

  • 2 tablespoons olive oil

  • 1 garlic clove, minced

  • 4 medium carrots, cut diagonally into 1/3-inch-thick slices

  • 2 celery ribs, cut crosswise into 1/3-inch-thick slices

  • 1 teaspoon salt

  • 1/4 teaspoon black pepper

  • 3 tablespoons finely chopped fresh parsley


  1. Bring water and broth to a simmer in a 2- to 3-quart saucepan. Add chicken and simmer, uncovered, 6 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and cool 10 minutes. Reserve poaching liquid, uncovered.

  2. While chicken is poaching, cook onion in oil in a 4-quart heavy pot, covered, over moderate heat, stirring occasionally, until softened but not browned, about 6 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add carrots, celery, salt, and pepper and cook, covered, stirring occasionally, until softened, 8 to 10 minutes. Add poaching liquid and simmer, covered, until vegetables are tender, about 10 minutes. Remove from heat.

  3. While vegetables are cooking, shred chicken into 1/4-inch-wide strips (about 1 inch long). When vegetables are done simmering, stir chicken into soup along with parsley.