Thai Spicy Eggplant with Sweet Basil

Ingredients

  • 1 cup jasmine rice
  • 2 Tbs. peanut or vegetable oil
  • 1/2 to 1 tsp. crushed red pepper, or to taste
  • 3 baby eggplants, cubed into bite-sized chunks
  • 1 medium-sized onion, diced
  • 1 medium-sized red bell pepper, seeded and diced
  • 4 cloves garlic, finely chopped
  • 2 Tbs. white vinegar
  • 3 Tbs. dark soy sauce, such as tamari
  • 2 Tbs. dark brown sugar
  • 20 leaves fresh basil, shredded or torn

Directions

  1. Cook jasmine rice according to package directions.
  2. Meanwhile, heat a deep skillet or wok-shaped pan over high heat. Add oil and crushed red pepper, and let sizzle for 10 to 15 seconds. Add eggplant, and stir-fry for 2 to 3 minutes. Add onion, bell pepper and garlic, and stir-fry for 3 minutes more. Add vinegar and soy sauce. Sprinkle with sugar, and toss for 1 or 2 minutes longer.
  3. Remove pan from heat, add basil leaves and toss to combine with eggplant. Serve over hot cooked rice.

Cider-Glazed Pork and Apples

Ingredients

  • 1 tbsp. ground fennel seeds
  • 1 1/2 tsp. crushed red pepper
  • 1 boneless pork loin (about 3 lb.), butterflied*
  • 2 tbsp. vegetable oil
  • 3 medium Gala or Fuji apples, cored and cut into 6 wedges
  • 2 large onions, cut into thin wedges
  • 2 tbsp. butter, cut up
  • 1 1/2 c. apple cider
  • 1/4 c. cider vinegar
  • 2 sticks cinnamon
  • 3 whole star anise
  • 5 thin slices fresh ginger
  • Parsley leaves, for garnish

Tofu Pad Thai

Ingredients

  • 14 oz. extra-firm tofu, drained
  • 2 tbsp. cornstarch
  • 8 oz. rice noodles
  • 1/4 c. low-sodium soy sauce
  • 2 tbsp. brown sugar
  • 2 tsp. sweet chili sauce
  • Juice of 1 lime, plus lime wedges for serving
  • 1 clove garlic, grated
  • 1 tbsp. oil
  • 1 red pepper, sliced
  • 2 c. mung bean sprouts
  • 2 scallions, thinly sliced
  • 1/4 c. Chopped peanuts

Directions

  1. Slice tofu 1/2- inch thick. Place on rimmed baking sheet between layers of paper towels; sandwich with second sheet and place cast iron skillet on top to weigh down 10 minutes. Cut into cubes, transfer to bowl and toss with cornstarch.
  2. Meanwhile, cook noodles per package directions and rinse with cold water; drain.
  3. In small bowl, combine soy sauce, sugar, chili sauce, lime juice and garlic; set aside.
  4. Heat 1 tablespoon oil in large nonstick skillet on medium. Add pepper and cook until tender, 4 to 5 minutes. Remove from skillet. Add tofu and cook, tossing, until golden brown, 4 to 5 minutes. Add noodles and sauce and toss to combine. Fold in pepper, sprouts and scallions and cook 2 minutes.

Chicken Fajitas

Ingredients

FOR THE MARINADE
  • 1/2 c. plus 1 tbsp. extra-virgin olive oil
  • 1/4 c. lime juice, from about 3 limes
  • 2 tsp. cumin
  • 1/2 tsp. crushed red pepper flakes
  • 1 lb. boneless skinless chicken breasts
  • Kosher salt
  • Freshly ground black pepper
  • 3 bell peppers, thinly sliced
  • 1 large onion, thinly sliced
  • Tortillas, for serving

Directions

  1. In a large bowl, whisk together 1/2 cup oil, lime juice, cumin, and red pepper flakes. Season chicken with salt and pepper, then add to bowl and toss to coat. Let marinate in the fridge at least 30 minutes and up to 2 hours.
  2. When ready to cook, heat remaining tablespoon oil in a large skillet over medium heat. Add chicken and cook until golden and cooked through, 8 minutes per side. Let rest 10 minutes, then slice into strips.
  3. Add bell peppers and onion to skillet and cook until soft, 5 minutes. Add chicken and toss until combined. Serve with tortillas.

Vegan Chilli

Ingredients

  • 3 tbsp olive oil
  • 2 sweet potatoes, peeled and cut into medium chunks
  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • 1 onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery sticks, chopped
  • 2 garlic cloves, crushed
  • 1-2 tsp chilli powder (depending on how hot you like it)
  • 1 tsp dried oregano
  • 1 tbsp tomato purée
  • 1 red pepper, cut into chunks
  • 2 x 400g cans chopped tomatoes
  • 400g can black beans, drained
  • 400g can kidney beans, drained
  • Lime wedges, guacamole, coriander and rice to serve

One-Pan Balsamic Chicken and Asparagus

Ingredients

  • 1/4 c. balsamic vinegar
  • 1/4 c. extra-virgin olive oil, divided
  • 1 tbsp. honey
  • 1 tbsp. Dijon mustard
  • 2 cloves garlic, minced
  • Pinch of crushed red pepper flakes
  • 2 lb. chicken breast tenders
  • Kosher salt
  • Freshly ground black pepper
  • 1 lb. asparagus, woody ends trimmed
  • 1 pt. cherry tomatoes, halved

Directions

  1. Make vinaigrette: In a small bowl, whisk together balsamic, 2 tablespoons oil, honey, mustard, garlic, and red pepper flakes until combined. Set aside.
  2. In a large skillet over medium heat, heat remaining oil. Add chicken, season with salt and pepper, and sear until golden, about 3 minutes per side. Remove from pan and set aside.
  3. To pan, add asparagus and tomatoes, season with more salt and pepper, and cook until asparagus is bright green and tomatoes are slightly wilted, 5 minutes or so.
  4. Move veggies to one side, add chicken back in and pour in vinaigrette. Toss veggies and chicken slightly until chicken is cooked through and vinaigrette is thickened, 5 minutes more.

Baked Creamy Garlic Rigatoni

Ingredients

  • Kosher salt
  • 1 lb. rigatoni
  • 1 15-oz. can cannellini beans, rinsed and drained
  • 1 tbsp. extra-virgin olive oil
  • 5 cloves garlic, minced
  • 1 1/2 tsp. fresh thyme leaves, divided
  • 1/2 tsp. crushed red pepper flakes
  • Freshly ground black pepper
  • 1 c. freshly grated pecorino, divided
  • 1 c. freshly grated Parmesan, divided

Directions

  1. Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to package directions until al dente, less 2 minutes. Reserve 1 cup pasta water.
  2. Using a blender, purée beans with 1 cup fresh water until smooth. Set aside. Position rack to the top third of the oven and turn on broiler.
  3. In a large cast-iron skillet over medium heat, heat oil and sauté garlic until softened. Add 1 cup pasta water, bean mixture, 1 teaspoon thyme, and red pepper flakes and season with salt and pepper; bring to a boil and simmer on low for 5 minutes. Mix in 1/2 cup Pecorino and 1/2 cup Parmesan.
  4. Drain pasta and return to pot. Fold in sauce over pasta until just combined. Transfer back to cast-iron skillet. Sprinkle remaining cheese evenly over pasta. Broil until golden brown and bubbling, about 10 minutes. Garnish with remaining thyme leaves and serve immediately.