Chicken Veggie Bowl

INGREDIENTS:

• 1 lb boneless, skinless chicken breast, cut into 1 1/2-inch cubes

• 3 cups eggplant, trimmed and cubed

• 2 tbsp plus 1 tsp reduced- sodium soy sauce, divided (tamari for gluten free)

• 2 tbsp rice vinegar

• 1 tbsp plus 2 tsp sesame oil, divided

• 2 tbsp peeled and minced fresh ginger

• 1 1/2 tsp five-spice powder, divided

• 1 cup quinoa, rinsed

• 3 cups shredded Brussels sprouts

• 3/4 cup matchstick-cut carrots

• 3/4 cup chopped scallions (white and light green parts) plus 1/2 cup chopped scallions (dark green parts), divided

• 1/2 cup shelled edamame, thawed

• 12 fresh basil leaves, thinly sliced

PREPARATION:

1. To a large shallow bowl or baking dish, add chicken and eggplant. In a small bowl, whisk together 2 tbsp soy sauce, vinegar, 1 tbsp oil, ginger, 1 tsp five-spice powder and 1 tbsp water. Pour mixture over chicken and eggplant and let marinate at room temperature for 15 minutes.

2. Meanwhile, cook quinoa according to package directions. Fluff with a fork and transfer to a large bowl.

3. In a large nonstick skillet on medium-high, add chicken-eggplant mixture with marinade; sauté for 5 minutes. Add Brussels sprouts, carrots, 3⁄4 cup white and light green parts of scallions, 1⁄4 cup dark green parts of scallions, edamame and remaining 1⁄2 tsp five-spice powder. Cook for 10 to 12 minutes, stirring frequently, until chicken is fully cooked and eggplant is tender.

4. Add chicken mixture to bowl with quinoa. Stir in remaining 1 tsp soy sauce and 2 tsp oil and toss to mix. Top with remaining 1⁄4 cup dark green parts of scallions and basil.

Curried Brussels Kraut

INGREDIENTS:

• 13 oz brussels sprouts, outer leaves removed, trimmed and finely chopped

• 2 tsp sea salt, divided

• 1/2 tsp cumin seeds

• 1/4 tsp each yellow mustard seeds and coriander seeds

• 1/3 cup fresh orange juice

• 1 tsp mild curry powder

• 1/2 tsp ground turmeric

• 1 small green or purple cabbage leaf

Equipment:

• 1 1-qt wide-mouth glass jar with lid, sterilized

PREPARATION:

1. To a large bowl, add brussels sprouts and 1 1/2 tsp salt. Using your hands, vigorously massage until softened and about 1/4 cup of liquid is released (10 to 15 minutes). Taste and add remaining 1/2 tsp salt, if desired. Cover and set aside.

2. Heat a dry skillet on medium-high. Add cumin, mustard and coriander seeds; toast, stirring, until they begin to pop, about 3 to 5 minutes. Transfer spice mixture to a spice grinder; grind to a fine powder.

3. Add ground spice mixture, orange juice, curry and turmeric to Brussels sprouts, massaging to combine. (TIP: Wearing gloves will prevent turmeric from staining skin.)

4. Transfer Brussels sprouts mixture and juices to a 1-qt wide-mouth glass jar. Using a spoon or your hand, press mixture down firmly to release liquid and remove any air pockets, pressing until mixture is completely submerged.

5. Arrange cabbage leaf in jar directly over top of mixture to keep them submerged in liquid; seal loosely with lid. Let ferment in a cool place away from direct sunlight, opening jar every 24 hours to release pressure, pressing down on cabbage as needed to keep mixture submerged in liquid, and tasting occasionally until desired tanginess is reached, 7 to 21 days.

6. Discard cabbage leaf, seal tightly and refrigerate for up to 12 months.

Butternut Squash, Brussels Sprouts & Parmesan Frittata

INGREDIENTS:

• 5 large whole eggs

• 1/2 cup egg whites (about 4 large egg whites)

• 1/2 tsp sea salt, divided

• 1/8 tsp fresh ground black pepper

• 1½ tsp olive oil

• 1/4 lb Brussels sprouts, trimmed and quartered

• 2½ oz white button mushrooms, thinly sliced

• 1 cup peeled and diced butternut squash (¼-inch cubes)

• 1 large shallot, minced

• 1 sprig fresh rosemary, leaves minced

• 1 large clove garlic, minced

• 1 oz goat cheese, crumbled

• 2 tbsp grated Parmesan cheese

PREPARATION:

1. Preheat oven to 375˚F.

2. In a medium bowl, whisk eggs, egg whites, ¼ tsp salt and pepper; set aside.

3. In a 10-inch nonstick ovenproof skillet, heat oil on medium. Add Brussels sprouts, mushrooms, squash, shallot, rosemary and remaining ¼ tsp salt. Sauté, stirring often, until mushrooms and squash are tender and Brussels sprouts are almost cooked through, about 4 minutes. Add garlic and sauté for 1 more minute. Arrange vegetables in an even layer in skillet.

4. Pour egg mixture over top and gently shake pan to distribute evenly. Sprinkle with goat cheese and Parmesan and cook undisturbed until edges set, about 3 minutes. Transfer to oven and cook until eggs are completely cooked through and cheese melts, 10 to 12 minutes. Let rest for 5 minutes. To serve, carefully invert onto a plate. (Tip: Run a thin knife around edge and place plate over top of skillet; flip skillet to release onto plate.)

Sautéed Shredded Brussels Sprouts with Smoked Ham and Toasted Pecans

INGREDIENTS:

• 2 pounds brussels sprouts

• 2 tablespoons (1/4 stick) butter

• 3 tablespoons extra-virgin olive oil

• 2 1/4-inch-thick slices smoked ham (about 6 ounces), coarsely chopped

• 1 large garlic clove, minced

• 2/3 cup low-salt chicken broth

• Coarse kosher salt

• 1/2 cup pecans, toasted, chopped

PREPARATION:

1. Trim root ends from brussels sprouts. Using sharp knife or processor fitted with coarse shredding disk, thinly slice brussels sprouts into shreds. DO AHEAD: Can be prepared 1 day ahead. Cover and chill.

2. Melt butter with olive oil in large deep skillet over medium heat. Add ham; sauté until golden, about 3 minutes. Add garlic; stir 30 seconds. Add brussels sprouts and broth; sauté until crisp-tender but still bright green, 3 to 5 minutes. Season with coarse salt and black pepper. Transfer to serving bowl. Sprinkle with pecans.

Kale & Brussels Sprout Salad

INGREDIENTS:

• 1/4 cup fresh lemon juice

• 2 tablespoons Dijon mustard

• 1 tablespoon minced shallot

• 1 small garlic clove, finely grated

• 1/4 teaspoon kosher salt plus more for seasoning

• Freshly ground black pepper

• 2 large bunches of kale (about 1 1/2 pounds total), center stem discarded, leaves thinly sliced

• 12 ounces brussels sprouts, trimmed, finely grated or shredded with a knife

• 1/2 cup extra-virgin olive oil, divided

• 1/3 cup almonds with skins, coarsely chopped

• 1 cup finely grated Pecorino

PREPARATION:

1. Combine lemon juice, Dijon mustard, shallot, garlic, 1/4 teaspoon salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix thinly sliced kale and shredded brussels sprouts in a large bowl.

2. Measure 1/2 cup oil into a cup. Spoon 1 tablespoon oil from cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt.

3. Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper.

4. Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.

DO AHEAD: Dressing, kale mixture, and toasted almonds can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Cover almonds and let stand at room temperature.