Pork Stir-Fry with Green Beans and Peanuts

INGREDIENTS:

• 12 ounces pork tenderloin, trimmed, cut into 1 1/2x1/4-inch strips

• 4 tablespoons soy sauce (tamari for gluten free)

• 1 1/2 tablespoons honey

• 2 garlic cloves, minced

• 1/4 teaspoon dried crushed red pepper

• 3/4 pound green beans, trimmed, cut into 1 1/2-inch lengths

• 1 cup matchstick-size strips peeled carrots (about 2 medium)

• 2 tablespoons canola oil

• 1 tablespoon minced peeled fresh ginger

• 3 green onions, thinly sliced

• 1/4 cup finely chopped lightly salted dry-roasted peanuts

PREPARATION:

1. Mix pork, 1 tablespoon soy sauce, 1 tablespoon honey, half of garlic, and crushed red pepper in medium bowl. Mix remaining 3 tablespoons soy sauce and remaining 1/2 tablespoon honey in small bowl; set aside.

2. Cook green beans in large saucepan of boiling salted water until crisp-tender, about 3 minutes. Add carrots to green beans in water; cook 1 minute. Drain carrots and green beans. Heat 1 tablespoon canola oil in wok or large nonstick skillet over high heat. Add pork mixture; stir-fry 1 minute. Transfer pork to dish. Add remaining 1 tablespoon canola oil to wok. Add green beans, carrots, ginger, and remaining garlic; stir-fry 1 minute. Return pork to wok along with reserved soy sauce-honey mixture; stir until heated through, about 1 minute. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with sliced green onions and chopped peanuts and serve.

Sage Chicken & Roasted Root Vegetables with Honey Mustard Sauce

INGREDIENTS:

• 1/2 tsp sea salt

• 1/2 tsp ground black pepper

• 3 cloves garlic, minced plus 3 whole cloves, divided

• 1/3 cup fresh sage leaves, minced

• 1/3 cup minced shallots

• 1 tsp safflower oil

• 1 5-lb whole chicken, giblets removed

• 1 lemon, halved

ROASTED VEGETABLES:

• 1 lb turnips, peeled, trimmed and chopped in 3/4-inch pieces

• 4 carrots, peeled and chopped

• 1 1/2 tbsp garlic powder

• 1 tbsp safflower oil

• 3/4 tsp fresh ground black pepper

• 1/4 tsp sea salt

• Juice of 1 lemon

• 2 tbsp Dijon mustard

• 2 tsp raw honey

• 1/4 cup chopped fresh chives

PREPARATION:

1. Preheat oven to 425°F. In a small bowl combine 1/2 tsp salt, 1/2 tsp pepper, minced garlic, sage, shallots and 1 tsp oil. Pat chicken dry with paper towels. Using a sharp knife, gently loosen chicken skin. Use your fingers to spread seasoning mixture under skin. Stuff whole garlic cloves and lemon halves inside chicken cavity. Tie ends of legs together with twine. Place chicken, breast side up, on a rack in a roasting pan. Roast, uncovered, until temperature reaches 165°F when tested with a food thermometer in thickest part, about 1 1/2 hours.

2. Meanwhile, place turnips and carrots in a large resealable plastic bag; add garlic powder, 1 tbsp oil, 3/4 tsp pepper, 1/4 tsp salt and lemon juice. Seal bag and shake until vegetables are coated.

3. On a foil-lined baking pan, spread vegetables in an even layer. During last 20 minutes of chicken roasting time, place pan with vegetables in oven. Meanwhile, in a small bowl, combine mustard and honey.

4. Remove chicken from oven and cover with foil; set aside for 15 minutes. Continue roasting vegetables for a total of 35 minutes. In last 5 minutes of roasting, sprinkle chives over vegetables.

5. Transfer chicken to a cutting board to carve. Transfer vegetables to a bowl; drizzle in mustard mixture and toss.

Carrot Soup with Summer Savory

INGREDIENTS:

• 2 tsp. olive oil

• 1 large red/purple onion, diced

• Salt or substitute, to taste

• ½ tsp. freshly ground black pepper

• 4 cups chopped carrots

• 5 cups low-sodium vegetable broth

• 1 Tbsp. fresh or 1½ tsp summer savory dried

PREPARATION:

1. In a medium Dutch oven cook the onions in olive oil over medium-low heat for 5 minutes.

2. Add carrots and season with salt and substitute (if desired) and pepper. Cook for 8-10 minutes or until softened.

3. Add the broth and cook for 10 minutes.

4. Add the savory and cook for 5 more minutes.

5. Gently ladle half the soup into a standing blender and puree to desired consistency. Add the pureed soup back to Dutch oven. Stir well.

6. Serve with crusty bread.

Sesame Noodles with Asparagus & Carrots

INGREDIENTS:

• 2 tbsp tahini paste

• 1 tbsp sesame oil

• 2 tbsp apple cider vinegar

• 2 tsp raw honey

• Pinch red pepper flakes

• 1/4 tsp sea salt

• 8 oz whole-grain spaghetti (or gluten free pasta)

• 16 asparagus spears, trimmed and cut into 2-inch pieces

• 2 carrots, peeled and cut into matchsticks

• 1/2 cup thinly sliced scallions

• 1 tbsp sesame seeds, toasted

PREPARATION:

1. Bring a large pot of water to a boil. Meanwhile, prepare sesame dressing: In a small bowl, whisk together tahini, oil, vinegar, 2 tbsp water, honey, pepper flakes and salt; set aside.

2. Add spaghetti to boiling water and cook al dente according to package directions; drain.

3. Meanwhile, add about 2 inches of water to another saucepan, then fit with a steamer basket. Bring water to a boil. Add asparagus to basket and steam just until tender, about 2 minutes.

4. In a large bowl, add asparagus, carrots and scallions. Add spaghetti and sesame dressing; toss to combine. Sprinkle mixture with sesame seeds. Serve warm or chilled. 

Cashew Chicken Salad with Creamy Cashew Dressing

INGREDIENTS:

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

SALAD:

• 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

CHICKEN:

• 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)

PREPARATION:

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.