Ingredients

• ½ pound asparagus, woody ends trimmed, cut on the bias into 2-inch pieces
• 1 pink grapefruit, peeled, segmented, excess juice reserved and segments cut in half.
• 2 cups pea sprouts cut into half
• ½ cup sliced radishes
• ½ avocado, sliced
• 1 tablespoon rice vinegar
• 2 teaspoons honey
• 1 teaspoon grated ginger
• 2 tablespoons minced scallions
• 3 teaspoons sesame oil
• 2 tablespoons vegetable oil
• Kosher salt and freshly ground pepper
• ¾ pound steelhead trout
• ¼ cup wasabi peas, crushed

Instructions

1. Adjust oven rack to 4 inches from broiler elements and preheat oven to broil setting. Line sheet pan with foil, then oil foil.
2. Cook the asparagus in a small saucepan of salted boiling water for 2 minutes or until bright green and tender crisp. Refresh under cold running water. Drain. Combine the asparagus with grapefruit segments, pea sprouts, radishes and avocados in a medium bowl.
3. Whisk 2 tablespoons of reserved grapefruit juice, vinegar, honey, ginger, scallions, 2 teaspoons sesame oil and vegetable oil in a small bowl. Season with salt and pepper.
4. Place fish on prepared baking sheet and brush with remaining sesame oil and season with salt and pepper. Broil until just cooked through, about 8 minutes.
5. Toss asparagus mixture with just enough dressing to lightly coat. Arrange salads on plates and top with trout. Drizzle remaining dressing on fish and top with crushed wasabi peas. Serve.

Ingredients

Almond Tart Shell
• 1 large egg yolk
• 1 tablespoon heavy cream
• ½ teaspoon vanilla extract
• ¾ cup all-purpose flour (or gluten-free flour mix)
• ½ cup almond meal
• ½ cup confectioners sugar
• 2 tablespoons sugar
• ¼ teaspoon table salt
• 8 tablespoons unsalted cold butter cut into ½ inch pieces
Grapefruit Filling
• 1½ cups freshly-squeezed grapefruit juice and 2 tablespoons grapefruit zest (you’ll need 2 to 3 grapefruits)
• 2 large eggs plus 7 large egg yolks
• 1/2 cup sugar
• pinch of salt
• 3 tablespoons heavy cream
• 1 teaspoon Campari (optional)
• Serve with slightly sweetened whipped cream and grapefruit segments

Instructions

1. For the tart shell: Whisk together yolk, cream and vanilla in small bowl and set aside. Pulse flour, almond meal, confectioners sugar, sugar and salt together in food processor until combined. Place butter pieces over flour mixture and pulse to cut butter into flour until mixture resembles coarse meal. With machine running, add egg mixture and process until dough just comes together. Wrap dough in plastic wrap and press into a 6 x 3 inch rectangle (if using rectangular tart pan) or a 6-inch disk for a round pan. If the dough rips at any point, simply patch it up (it will be fine).Refrigerate dough for at least 1 hour or up to 3 days.
2. Roll dough between two sheets of plastic wrap (or parchment) to 1/4-inch thick. Transfer dough to tart pan, trim and freeze for 15 minutes.
3. Adjust oven rack to middle position and heat oven to 375°F. Set chilled, dough-lined tart pan on rimmed baking sheet. Line dough with a greased, double layer of foil, covering edges. Fill with pie weights and bake until shell is light golden brown and set, 25–30 minutes. Carefully remove weighs and foil and continue to back until golden, about 4 to 6 minutes. Transfer baking sheet with tart shell onto a wire rack and let cool while making the filling.
4. While the tart shell is cooking, place grapefruit juice in a medium saucepan over medium-high heat and simmer until juice has reduced to ¾ cup, about 8 minutes. Whisk in sugar, zest and salt. Let mixture cool slightly, about 5 minutes. Whisk eggs and yolks together in a small bowl and slowly whisk a 1/3 cup of the hot juice into the eggs to temper (this will prevent the eggs from cooking). Whisk the tempered eggs back into the saucepan and stir constantly until the mixture thickens slightly and registers 170 °F. Immediately pour mixture through a fine mesh strainer into a bowl and stir in cream and Campari (if using).
5. Pour warm grapefruit filling into warm pre-baked tart shell. Bake tart until filling is shiny and opaque and the center jiggles when shaken, about 10 minutes. Transfer baking sheet to a wire rack and cool completely before serving. Serve with lightly sweetened whipped cream and grapefruit segments.

Ingredients

• 4 pounds bone-in, skin-on chicken pieces (split breasts cut in half, drumsticks, and/or thighs)
• Salt and ground black pepper
• 2 tablespoons olive oil
• 1 large onion, halved and sliced 1/4 inch thick
• 5 garlic cloves, minced
• 1½ teaspoons sweet paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 cinnamon sticks (or ½ teaspoon ground cinnamon)
• ¼ teaspoon saffron
• ¼ teaspoon cayenne pepper
• ¼ teaspoon ground ginger
• 2 cups low-sodium chicken broth
• 2 tablespoons pomegranate molasses or 1 tablespoon honey
• ¾ pound green beans, trimmed and cut into 2-inch lengths.
• 1 cup Greek cracked green olives, rinsed, pitted, and halved
• 1 preserved lemon, flesh removed and skin diced or cut into thin strips
• ¼ cup chopped fresh cilantro leaves

Instructions

1. Pat the chicken dry with paper towels and season with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat until just smoking. Brown half of the chicken on both sides, about 5 minutes per side. Transfer the chicken to a plate, leaving the fat in the pot. Repeat with the remaining chicken.
2. Pour off all but 1 tablespoon of the fat left in the pot. Add the onion and cook over medium heat, stirring occasionally, until softened, about 5 minutes. Stir in garlic and spices and cook until fragrant, about 30 seconds. Stir in broth and pomegranate molasses (or honey), scraping up any browned bits.
3. Nestle the chicken, along with any accumulated juices, into the pot and bring to a simmer. Cover, turn the heat to medium-low, and simmer until the chicken is fully cooked and tender, about 20 minutes for the breasts (remove the breasts when they are done) and 45 minutes for the thighs and drumsticks. Transfer the chicken to a serving dish, tent loosely with foil, and let rest while finishing the sauce.
4. Skim as much fat as possible off the surface of the sauce, add the green beans, olives and preserved lemons and return to a simmer until the sauce is thickened slightly and the green beans are tender, about 10 minutes. Return the chicken to the pot. Stir in cilantro. Season with salt and pepper to taste and serve immediately.

Ingredients

• 2 teaspoons, plus 3 tablespoons peanut or vegetable oil
• 2 pounds bone-in chicken thighs, skin removed and fat trimmed
• 2 stalks fresh lemongrass, cut lengthwise in half and then cut into 3-inch pieces
• 6 kaffir lime leaves fresh or frozen (optional)
• 1 quart low-sodium chicken broth
• Kosher salt
• 1 teaspoon black peppercorns
• 2 teaspoons coriander seeds
• 2 teaspoons cumin seeds
• 5 shallots, peeled and halved
• 4 cloves garlic, peeled
• 1 tablespoon minced fresh turmeric or 1 teaspoon dried ground
• 2 tablespoons minced fresh ginger
• 1 large sweet potato (about 12 ounces), peeled and cut into ½ inch cubes
• 2 (8-ounce) packages Shirataki tofu noodles or 8 ounces of dried rice or glass noodles
• 1 tablespoon lime juice, plus lime wedges for serving
• ¼ cup cilantro, Thai basil or mint leaves
• 4 hard-cooked eggs, peeled and cut in half
• Asian chili paste for serving (such as sambal oelek or sriracha)

Instructions

1. Heat 2 teaspoons oil in a Dutch oven over medium heat until shimmering. Add the chicken thighs, cover the pot and cook the chicken until the meat is no longer pink, about 10 minutes, turning the chicken thighs once or twice. The aim is to ‘sweat’ (not brown) chicken. Add chicken broth, 4 cups water, lemongrass and lime leaves if using. Bring to boil and then lower heat to medium-low and gently simmer for 20 minutes. Remove from heat and strain broth into a large bowl. Set chicken thighs aside. When cool enough to handle, remove meat from bone and shred into bite-sized pieces. Discard lemongrass and lime leaves. Wipe pot clean with paper towel.
2. Meanwhile, combine peppercorns, coriander seeds and cumin seeds in a spice grinder and pulse until finely ground. In a food processor, pulse shallots, garlic, turmeric, ginger and ground spices to form a thick paste. Add a little water if needed.
3. Heat remaining 3 tablespoons oil in now-empty pot over medium-high heat until shimmering. Add spice paste and cook, stirring until paste is fragrant and beginning to brown, about 5 minutes. Add the strained broth and bring to a boil. Add sweet potatoes and cook until tender, about 10 minutes. Add the chicken and Shirataki noodles and simmer for another 5 minutes. (If you are using rice or glass noodles cook in a separate pot of boiling water according to the package instructions.) Add lime juice and season with salt. Ladle soup into bowls and serve with herbs, eggs, lime wedges and chili paste.

Ingredients

• 3½ tablespoons vegetable oil, divided
• 1 onion, chopped
• 6 cloves garlic, minced
• 3 tablespoons ground chili
• 1½ tablespoons canned chipotle chili in adobo sauce
• 1 tablespoon ground cumin
• 1 tablespoons oregano
• 2 teaspoons ground coriander
• 4 cups water
• 1 pound dried black beans, picked over and rinsed
• Kosher salt and freshly ground black pepper
• 2 pounds sweet potatoes (about 6 medium), ends trimmed, peeled, rinsed and cut into 3/4-inch thick rounds (see note)
• 2 tablespoons sherry or cider vinegar
• ¼ cup chopped fresh cilantro
• 5 cups cooked brown rice (recipe below)

Instructions

1. Heat 2 tablespoons oil in pressure-cooker over medium high heat until shimmering. Add onions and cook until softened, about 5 minutes. Stir in garlic, chili powder, chipotle, cumin, oregano, coriander and 1 teaspoon salt and cook until fragrant, about 1 minute. Add water and black beans, lock pressure cooker lid in place and bring to high pressure over medium-high heat. As soon as the pot reaches high pressure, reduce heat to medium-low and cook for 40 minutes, adjusting heat as needed to maintain high pressure.
2. Meanwhile, adjust oven rack to middle position and preheat to 425°F. Toss sweet potatoes with oil and season with salt and pepper on a rimmed baking sheet. Arrange the sweet potatoes in a single layer and roast for 20 minutes. Flip potatoes and continue to cook until browned and tender, 10 to 15 minutes longer.
3. Remove pot from heat and allow pressure to release naturally for 15 minutes. Quick release any remaining pressure and carefully remove lid. Stir in vinegar and cilantro and simmer until cooking liquid is thickened, about 5 minutes. Season with salt and pepper.

Notes

Ingredients

• 2 cups long-grain brown rice
• 3 cups water
• 1 tablespoon oil
• 1 teaspoon salt

Instructions

1. Combine rice, water, oil and salt in pressure cooker and lock lid in place. Bring to high pressure over medium-high heat. As soon as the pot reaches high pressure, reduce heat to medium-low and cook for 23 minutes, adjusting heat as needed to maintain high pressure. Remove pot from heat and allow pressure to release naturally for 15 minutes. Quick release any remaining pressure and carefully remove lid.