Cucumber Kale Wraps with Zesty Peanut Sauce

INGREDIENTS:

• 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

PREPARATION:

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.

Vegetable & Tempeh Coconut Curry

INGREDIENTS:

• 1 cup farro

• 2 tsp olive oil spread

• 16 oz tempeh (plain or flax variety), chopped into 1/2-inch cubes

• 1 large onion, chopped

• 1 each small red bell pepper and orange bell pepper, chopped

• 1 large yellow zucchini, chopped

• 2 tbsp peeled and minced fresh ginger

• 2 cloves garlic, minced

• 2 tbsp curry powder

• 1 tbsp ground turmeric

• 1/2 tsp ground cayenne pepper

• 2 cups vegetable broth

• 9 oz coconut milk

• 2 1/2 cups snap peas

• 1 1/2 tbsp rice vinegar

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

• 5 tbsp chopped fresh cilantro leaves

• 5 tbsp chopped scallions

PREPARATION:

1. Cook farro according to package directions.

2. Meanwhile, in a large skillet on medium-high, heat oil spread. Add tempeh and onion and sauté

3. for 3 minutes, until onion begins to soften. Stir in bell peppers, squash, ginger, garlic, curry powder, turmeric and cayenne; sauté for 3 minutes, stirring often. Add broth, coconut milk and snap peas. Cover and simmer for 10 minutes. Before serving, stir in vinegar and tamari.

4. Divide faro between bowls and top each with 1 1/2cups curry mixture and 1 tbsp each cilantro and scallions.

Grilled Ratatouille with Fresh Basil Sauce

INGREDIENTS:

• 2 cups loosely packed fresh basil

• 2 cloves garlic

• 2/3 cup olive oil, divided

• 1/2 tsp each sea salt and ground black pepper, divided

• 4 plum tomatoes, halved lengthwise

• 2 bell peppers, seeded and quartered (you can use any color)

• 1 eggplant, sliced into ½-inch-thick rounds

• 1 large zucchini, sliced on the bias into 1/2-inch-thick rounds

• 1 small red onion, sliced into 1/4-inch-thick rounds

PREPARATION:

1. Heat a grill to medium-high. In a food processor, pulse basil and garlic until finely chopped. With motor running, gradually drizzle in all but 1 tbsp oil. Season with 1/4 tsp each salt and black pepper. Set aside.

2. On a large rimmed baking sheet, arrange tomatoes, peppers, eggplant, zucchini and onion in a single layer. Brush with remaining 1 tbsp oil and sprinkle with remaining 1/4 tsp salt and black pepper.

3. Grease grill grates. Place peppers, eggplant, zucchini and onion on grill. Close lid and grill, turning once, until softened and grill-marked, 5 to 7 minutes. Place tomatoes, cut side down, on grill. Close lid and grill, turning once, until softened, about 4 minutes.

4. Arrange eggplant, zucchini and onion on a large serving platter. Transfer peppers and tomatoes to a cutting board. Slice peppers into strips; add to platter. Peel tomatoes and chop flesh into 1-inch pieces; add to platter. Drizzle with basil mixture.

Lemongrass Coconut Beef Stir-Fry

INGREDIENTS:

• 6 oz brown rice Pad Thai noodles or whole-grain fettuccine

• 1 tsp safflower oil or coconut oil

• 12 oz boneless beef top sirloin, trimmed of fat and cut into ½-inch-wide strips

• 2 cups snow peas or sugar snap peas, trimmed

• 1 red or yellow bell pepper, seeded and thinly sliced

• 1 cup jarred or boxed unsalted diced tomatoes, with juices

• 1/4 cup chopped fresh cilantro leaves, optional

• 1/4 cup raw, halved unsalted cashews, optional

LEMONGRASS COCONUT SAUCE:

• 1 large shallot or small yellow onion, chopped

• 1 1/2 oz unsweetened dried mango or unsweetened dried apricots (about 6 pieces), chopped

• 1/2 cup light coconut milk

• 1/2 cup low-sodium chicken broth

• 2 tbsp fresh lemon juice

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

• 2 tbsp trimmed and thinly sliced fresh lemongrass (TIP: When working with lemongrass, remove the fibrous outer layer prior to chopping.)

• 1 tbsp minced fresh ginger or galangal

• 1 1/2 tsp ground coriander

• 1/2 tsp ground cumin

• 1/2 tsp ground turmeric

• 1/2 tsp Sriracha sauce, optional

PREPARATION:

1. Prepare lemongrass coconut sauce: To a food processor, add all sauce ingredients. Let stand for 3 minutes to soften fruit, then process until smooth. Set aside.

2. Meanwhile, cook noodles according to package directions. Drain and rinse under cold water. Drain again and set aside.

3. In a large wok or skillet on high, heat oil, swirling to coat bottom of pan. Add beef and stir-fry until browned, about 2 minutes. Transfer beef to a small bowl; set aside. Return wok to stove top on high and add peas and bell pepper. Stir-fry until tender-crisp, about 1 minute. Transfer to a medium bowl; set aside.

4. Reduce heat to medium-high, add lemongrass sauce and tomatoes to wok; bring to a boil and cook, stirring frequently, for 2 minutes. Stir in beef and any juices and cook, tossing occasionally, until beef is cooked through, about 1 minute. Stir in vegetable mixture and noodles, tossing to coat. Cook until heated through and bubbling, about 1 minute. If using, garnish with cilantro and cashews.

Middle Eastern Chicken & Rice Salad with Tahini Dill Dressing

INGREDIENTS:

Dressing:

• 1/4 cup fresh dill

• 1/4 cup extra-virgin olive oil

• 3 tbsp fresh lemon juice

• 2 tbsp fresh mint

• 2 tbsp tahini paste

• 3/4 tsp sea salt

• pinch ground black pepper

Salad:

• 2 6-ounce boneless, skinless chicken breast

• 1/2 tsp paprika

• 1/2 tsp sea salt

• pinch ground black pepper

• 6 cups lightly packed baby spinach

• 1 cup diced red peppers

• 1 cup diced roasted red peppers

• 1 cup cooked and cooled brown rice (TIP: Use a frozen cooked brown rice, thawed.)

• 1/2 cup pitted green olives, halved

• 1/4 cup unsalted pine nuts, optional, toasted

• 6 Medjool dates, pitted and chopped

PREPARATION:

1. Make dressing: In a blender or food processor, blend together all dressing ingredients until smooth. Set aside.

2. Make salad: Preheat a grill to medium-high. Sprinkle chicken with paprika, salt and pepper. Grill until no longer pink inside, about 5 to 6 minutes per side. Transfer to a cutting board.

3. In a large bowl, combine spinach, red peppers, rice, olives, pine nuts (if using) and dates. Slice chicken and add to bowl. Drizzle with dressing; toss to coat.