Grilled Pork Chops with Pineapple-Turmeric Glaze

Ingredients

Vegetable oil (for grill)

½ cup pineapple juice (from a can)

¼ cup honey

¼ cup unseasoned rice vinegar

3 Tbsp. Dijon mustard

1 tsp. crushed red pepper flakes

½ tsp. toasted sesame oil

½ tsp. ground turmeric

4 1"-thick bone-in pork chops

Kosher salt

Prepare a grill for high indirect heat (for a gas grill, leave one or two burners off; for a charcoal grill, bank coals on one side); oil grate. Bring pineapple juice, honey, vinegar, mustard, red pepper flakes, sesame oil, and turmeric to a simmer in a small saucepan over medium heat and cook, swirling occasionally, until reduced to ¾ cup, 10–15 minutes. Let cool. Transfer half of sauce to a small bowl and set aside for serving.

Season pork with salt. Grill over direct heat until browned all over, about 3 minutes per side. Continue to grill, turning several times and basting with remaining sauce, until charred and coated with a thick layer of glaze, about 4 minutes. Move to cooler part of grill and take internal temperature of pork. If needed, continue grilling over indirect heat until an instant-read thermometer inserted into chops near bone registers 130°, 1–4 minutes more. Transfer pork chops to a wire rack and let rest 10 minutes before slicing. Serve with reserved sauce alongside.

Grilled Pork Spareribs with Gochujang Barbecue Sauce

Ingredients

⅔ cup apple cider vinegar

½ cup (packed) dark brown sugar

6 Tbsp. gochujang (Korean hot pepper paste)

¼ cup adobo (from 1 can chipotle chiles in adobo)

2 racks St. Louis–style pork spareribs (about 4 lb.)

Kosher salt, freshly ground pepper

Vegetable oil (for grill)

Place a rack in middle of oven and preheat to 350°. Whisk vinegar, brown sugar, gochujang, and adobo in a medium bowl until sugar is dissolved. Transfer half of sauce to a small bowl and set aside for serving.

Season ribs all over with salt and pepper. Place each rack on a double layer of foil and wrap up. Set on a rimmed baking sheet; bake until very tender but not falling apart, 2½–3 hours. Let cool.

Prepare a grill for medium-high heat; oil grate. Grill ribs, turning several times and beginning to baste with remaining sauce as soon as ribs begin to brown, until charred and coated with a thick layer of glaze and heated through, 8–10 minutes. Transfer ribs to a cutting board and cut between bones into individual ribs. Serve with reserved sauce alongside.

Salmon with Cilantro and Garlic Yogurt Sauce

Ingredients

Vegetable oil (for grill)

2 serrano chiles

2 garlic cloves

1 cup cilantro leaves with tender stems

½ cup plain whole-milk Greek yogurt

1 Tbsp. extra-virgin olive oil

1 tsp. honey

Kosher salt

2 12-oz. bone-in salmon steaks

Prepare a grill for medium-high heat; oil grate. Remove and discard seeds from 1 chile. Purée both chiles, garlic, cilantro, yogurt, oil, honey, and ¼ cup water in a blender until smooth; season well with salt. Transfer half of sauce to a small bowl and set aside for serving.

Season salmon steaks lightly with salt. Grill, turning once or twice, until flesh is starting to turn opaque, about 4 minutes. Continue to grill, turning often and basting with remaining sauce, until opaque all the way through, about 4 minutes longer. Serve with reserved sauce alongside.

Creamy Cucumber, Radish, & Tomato Chopped Salad

Ingredients

½ cup mayonnaise

½ cup crumbled feta cheese

1 tablespoon chopped fresh chives, plus more for garnish

1 tablespoon chopped fresh dill, plus more for garnish

1 tablespoon lemon juice

¼ teaspoon salt

¼ teaspoon ground pepper

1 large English cucumber, diced

1 pint cherry tomatoes, quartered

1 bunch radishes, diced

½ medium red onion, finely diced

Whisk mayonnaise, feta, chives, dill, lemon juice, salt and pepper in a large bowl. Add cucumber, tomatoes, radishes and onion and toss to coat. Garnish with more chives and dill, if desired.

Slow Cooker Sweet-and-Sour Chicken

Ingredients

1 1/4 pounds boneless, skinless chicken thighs

2 cups chopped red bell pepper

1 1/2 cups unsalted chicken stock

1 cup chopped yellow onion

1 cup thinly sliced carrots

1/4 cup lower-sodium soy sauce

2 tablespoons lower-sodium Worcestershire sauce

1 tablespoon sambal oelek (ground fresh chile paste)

3/4 cup unsalted ketchup, divided

1/4 cup pineapple juice

2 tablespoons cornstarch

3 cups cooked brown rice

1 1/2 teaspoons sesame seeds

1 1/2 teaspoons sliced scallions

Add chicken, bell pepper, chicken stock, onion, carrots, soy sauce, Worcestershire sauce, sambal oelek, and 1/2 cup ketchup to a 6-quart slow cooker. Cover and cook on low until chicken shreds easily with a fork, about 7 hours. Remove chicken from slow cooker. Shred chicken, and cover to keep warm.

Whisk together pineapple juice and cornstarch in a small bowl. Increase slow cooker heat to high; slowly stir in pineapple juice mixture and remaining 1/4 cup ketchup. Cook, uncovered, until sauce is thick enough to coat the back of a spoon, about 30 minutes. Stir in chicken. Serve over rice, and sprinkle with sesame seeds and scallions.

Skillet Enchiladas Suizas

Ingredients

2 tablespoons olive oil

1 medium-size yellow onion, chopped (2 cups)

3 garlic cloves, minced (1 1⁄2 Tbsp.)

1 1/2 teaspoons ground cumin

1 (14.5-oz.) can diced tomatoes, drained

1 1/4 cups salsa

4 cups shredded rotisserie chicken

1 cup crema or sour cream

6 (6-inch) corn tortillas, torn

8 ounces Monterey Jack cheese, shredded (about 2 cups), divided

1 small (6 oz.) avocado, diced

Torn fresh cilantro leaves

Preheat broiler to HIGH. Place oil in a medium-size cast-iron skillet, and heat over medium, swirling to coat. Add onion, and cook, stirring occasionally, until lightly browned, about 6 minutes. Add garlic and cumin. Cook, stirring often, until fragrant, 1 to 2 minutes. Reduce heat to medium-low. Stir in drained tomatoes and salsa. Simmer over medium-low, stirring often, until slightly thickened, about 2 minutes.

Remove skillet from heat. Stir in chicken, crema, tortillas, and 1⁄2 cup of the Monterey Jack cheese. Top evenly with remaining 1 1⁄2 cups cheese.

Transfer skillet to preheated oven, and broil until cheese is lightly browned, 8 to 10 minutes. Top with avocado, and sprinkle with cilantro leaves.

Seared Tenderloin with Creamy Horseradish-Mustard Sauce

Ingredients

4 4-oz. beef tenderloin steaks

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

1 tablespoon olive oil

1/4 cup whole-milk Greek yogurt

1 1/2 tablespoon Dijon mustard

1 tablespoon prepared horseradish

1/2 teaspoon chopped fresh thyme Thyme sprigs

Preheat oven to 350°F. Sprinkle steaks on both sides evenly with salt and pepper. Let stand 10 minutes.

Heat oil in a large cast-iron skillet over medium-high. Add steaks; cook until deep brown, about 4 minutes. Flip steaks; cook until browned on other side, about 3 minutes. Transfer skillet to preheated oven; bake until a thermometer inserted in thickest portion of steaks registers 145°F for medium doneness, about 5 minutes. Remove from oven. Transfer steaks to a plate; let rest 5 minutes.

Meanwhile, whisk together yogurt, mustard, horseradish, and chopped thyme until fully incorporated.

To serve, spoon yogurt sauce evenly among steaks. Garnish with thyme sprigs.

Miso-Ginger Noodle Bowls

Ingredients

3 center-cut bacon slices, chopped

8 cups stemmed, sliced collard greens or kale

3 garlic cloves, sliced

1 tablespoon canola oil

1 (6-oz.) pkg. shiitake mushroom caps, sliced

2 tablespoons white miso paste

2 teaspoons grated peeled fresh ginger

4 cups unsalted chicken stock

4 large eggs in shells, rinsed

4 ounces dried flat brown rice noodles (such as Annie Chun's Pad Thai noodles)

1 cup matchstick-cut carrot

Heat bacon in a large saucepan over medium-high; cook 5 minutes or until crisp. Add greens and garlic; sauté 6 minutes. Place greens in a bowl; keep warm.

Heat oil in pan over medium-high. Add mushrooms; cook 3 minutes or until slightly softened. Stir in miso and ginger; cook 30 seconds, stirring constantly. Add stock; bring to a boil.

Reduce heat to medium. Add eggs in shells; cover and cook 7 minutes. Remove eggs from pan with a slotted spoon; plunge into ice water. Let stand 3 minutes; drain. Peel and halve eggs.

Bring soup to a boil. Add noodles; cook 2 minutes or until tender. Divide stock mixture evenly among 4 bowls; top evenly with greens, eggs, and carrots.

Indian Spice-Rubbed Shrimp

Ingredients

1 pound raw jumbo or extra-large shrimp, peeled and deveined

2 tablespoons gin or water

1 tablespoon minced garlic

1 tablespoon grated peeled fresh ginger

1 1/2 teaspoons light brown sugar

1/2 teaspoon cayenne pepper

1 teaspoon black pepper

1 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1/4 teaspoon ground turmeric, rounded

1/4 teaspoon ground cloves

2 tablespoons canola oil, divided

1/8 teaspoon fine sea salt

1 1/2 tablespoons fresh lemon juice, divided

2 1/2 ounces baby lettuce mix (about 5 loosely packed cups)

Pat shrimp dry with paper towels and place on a plate or shallow dish. Stir together gin, garlic, ginger, sugar, cayenne, black pepper, cumin, cinnamon, turmeric, and cloves in a bowl. Rub spice paste all over shrimp. Let stand at room temperature 30 minutes.

Heat a large well-seasoned carbon steel or cast-iron skillet over high. Add 2 teaspoons oil and swirl to coat. When shimmering, add half of the shrimp in a single layer. Cook, without stirring, until shrimp have curled and there are some rich browned spots underneath, about 2 minutes. Turn and cook, stirring often, until spices are fried and shrimp are cooked through, 1 to 2 minutes. Remove shrimp to a plate, scraping out all the spice bits from skillet. Quickly wash the skillet before repeating cooking process with 2 teaspoons oil and remaining shrimp. When done, sprinkle shrimp with salt and 1 tablespoon lemon juice.

Toss together lettuce mix, remaining 2 teaspoons oil, and remaining 1 1/2 teaspoons lemon juice in a bowl. Arrange on a platter. Top with the shrimp, and serve.

Stewed Chicken Legs and Thighs with Fresh Herbs and Olives

Ingredients

1 tablespoon coriander seeds

1 teaspoon fennel seeds

2 cups water

1 small (8-ounce) white onion, thinly sliced (about 1 1/2 cups)

1 medium garlic head, cloves smashed (about 1/2 cup)

3 tablespoons kosher salt

1 pound ice

4 skin-on chicken drumsticks

4 bone-in, skin-on chicken thighs

1/4 cup olive oil, divided

1/2 cup dry white wine, divided

4 garlic cloves, minced (about 2 tablespoons)

6 anchovy fillets, chopped (about 1 tablespoon)

2 small white onions (about 1 pounds), quartered, root bottoms attached

4 thyme sprigs

6 medium pitted Castelvetrano olives, chopped (about 1/4 cup)

1 tablespoon drained nonpareil capers

2 tablespoons chopped fresh flat-leaf parsley

2 tablespoons torn fresh basil

Combine coriander seeds and fennel seeds in a small skillet. Cook over medium-high, stirring often, until toasted and fragrant, about 1 minute and 30 seconds. Transfer seeds to a large pot. Add 2 cups water, onion, garlic, and salt. Bring to a boil over high; reduce heat to medium-low, and simmer until flavors meld, about 15 minutes. Remove from heat, and add ice. Let stand until ice is melted and brine has cooled completely, about 30 minutes.

Place chicken drumsticks and thighs in brine. Cover and chill at least 6 hours or up to 12 hours. Remove chicken from brine, and transfer to a paper towel–lined baking sheet; discard brine. Pat chicken dry.

Heat 2 tablespoons oil in a large (5-quart) Dutch oven over medium-high. Add 4 pieces of chicken, and cook, turning occasionally, until browned and fat is rendered, about 10 minutes. Transfer to a plate, and repeat with remaining 4 chicken pieces. Return all browned chicken to Dutch oven, and arrange in a single layer. Add 1/4 cup wine, garlic, and anchovies. Scatter onions over chicken. Cook until wine has mostly evaporated, 2 to 3 minutes, shaking Dutch oven occasionally to ensure chicken isn’t sticking. Add thyme sprigs and remaining 1/4 cup wine. Cover and reduce heat to medium-low. Cook until chicken is tender and an instant-read thermometer inserted in thickest portion registers 165°F, 30 to 40 minutes.

Remove chicken from heat, and top with olives, capers, and remaining 2 tablespoons olive oil. Cover and let stand 5 minutes. Place 1 drumstick and 1 thigh on each serving plate. Drizzle chicken with pan juices, and sprinkle with parsley and basil.

Chicken Liver Ragu Rigatoni

Ingredients

12 ounces uncooked rigatoni pasta

5 tablespoons cold unsalted butter (2 1/2 ounces), cut into 1/2-inch pieces, divided

1/4 cup finely chopped shallot (from 1 large shallot)

1 1/2 tablespoons (3/4 ounce) dry sherry

3/4 cup chicken stock

3 ounce chicken liver mousse (such as Fabrique Délices)

3/4 ounce Parmigiano-Reggiano cheese, finely grated (about 1/2 cup), plus more for garnish

2 teaspoons chopped fresh rosemary, plus more for garnish

1 teaspoon sherry vinegar

1/4 teaspoon black pepper

Cook pasta according to master technique (until very al dente, about 3 minutes shorter than package directions call for).

While pasta cooks, melt 2 tablespoons butter in a large skillet over medium. Cook, stirring often, until butter smells slightly nutty and turns light golden brown, 4 to 5 minutes. Add shallot; cook, stirring often, until softened, about 2 minutes. Add sherry; cook until slightly reduced, about 20 seconds. Add stock; bring to a simmer over medium-high. Gradually whisk in 2 tablespoons butter, one piece at a time, waiting until butter is nearly melted before adding the next piece. Return to a simmer over medium-high; simmer 1 minute.

Using tongs or a spider, transfer pasta to skillet, reserving cooking liquid in pot. Increase heat under skillet to high. Gradually stir in chicken liver mousse (about 2 tablespoons at a time), alternating with cooking liquid (about 1/4 cup at a time), stirring and shaking skillet constantly, until a creamy sauce forms and coats the pasta, making sure each addition of mousse is creamy and blended before the next addition, 4 to 5 minutes total.

Remove skillet from heat; stir in cheese, rosemary, vinegar, pepper, and remaining 1 tablespoon butter until blended. Divide among 4 bowls; garnish with additional cheese and rosemary.

Note: Homemade Chicken Liver Mousse in Freezer (Aug 2019)

Chicken Adobo

Ingredients

1 head of garlic

2 green chiles (such as serrano or jalapeño), divided

4 bone-in, skin-on chicken thighs and 4 drumsticks, or 4 whole chicken legs

1 tablespoon vegetable oil

¾ cup distilled white vinegar

¾ cup soy sauce (not low sodium)

5 dried bay leaves

1 tablespoon light or dark brown sugar

Freshly ground black pepper

1 cup uncooked white rice, preferably short grain

Without separating or peeling the cloves, cut entire head of garlic in half through the “equator” (it’s fine if some cloves become detached). Thinly slice 1 green chile, removing seeds if desired for less heat.

If you got whole chicken legs (if not, go to the next step), cover surface of cutting board with a double layer of plastic wrap and place legs skin side up on top (this is to protect your board from any possible contamination; if you have a cutting board that you use for raw meat, use that). You’re going to split the legs into thighs and drumsticks. Working one leg at at time, wiggle drumstick so you can see the joint connecting the thigh and drumstick. Slice down with your knife crosswise between the two, aiming for the joint, until you hit bone. Grasp leg with thigh in one hand and drumstick in the other and break the joint, then cut the rest of the way through with your knife. Repeat with remaining legs.

Heat 1 Tbsp. vegetable oil in a large Dutch oven over medium. Add chicken skin side down and cook, lifting pieces with tongs once or twice toward the end to let hot fat flow underneath, until fat is rendered and skin is crisp and golden brown, 7–10 minutes. Transfer skin side up to a plate. Because drumsticks are covered entirely in skin, you can brown both sides, but it’s not necessary.

Add ¾ cup vinegar, ¾ cup soy sauce, 1 Tbsp. brown sugar, 5 bay leaves, and reserved garlic and sliced chile to Dutch oven. Bring to a simmer, then reduce heat to low, stirring to dissolve sugar. Season generously with pepper.

Return chicken to pot skin side up. Cover and cook chicken very gently, adjusting heat to maintain a bare simmer and turning pieces once, until meat is very tender and pulling away from bone (but not so tender that it’s falling apart), 35–40 minutes.

While chicken is simmering, cook 1 cup rice in medium pot according to package directions.

Transfer chicken to a clean plate. Increase heat to medium-high and boil braising liquid, shaking pot often, until liquid has formed a rich sauce thick enough to coat the back of a spoon, about 5 minutes. Remove pot from heat and return chicken to pot, turning to coat in sauce.

Serve chicken and sauce over rice. Thinly slice remaining chile and scatter over, then season with more pepper.

Huli Huli Chicken Wings

Ingredients

1 cup unsweetened pineapple juice

1 cup chicken stock

1/2 cup soy sauce

1/2 cup packed light brown sugar

1/3 cup ketchup

2 teaspoons grated peeled fresh ginger (from 1 [2-inch] piece)

1 1/2 teaspoons finely chopped garlic

2 pounds whole chicken wings

1/2 teaspoon kosher salt

1 (3-pound) fresh pineapple, peeled and cut into 1/2-inch slices

Sliced scallions

Stir together pineapple juice, stock, soy sauce, brown sugar, ketchup, ginger, and garlic in a medium bowl. Reserve 1 cup marinade for basting and drizzling. Place chicken in a large ziplock plastic freezer bag; add remaining marinade. Seal bag, and refrigerate at least 3 hours or up to overnight.

 

Remove chicken from marinade; discard marinade. Sprinkle chicken with salt.

Preheat grill to medium (350°F to 400°F).

Place chicken on oiled grates; grill, turning and basting often with 1/2 cup of the reserved marinade, until crispy and a meat thermometer registers 160°F, about 25 to 35 minutes. Transfer chicken to a platter.

Baste pineapple slices with some of the remaining marinade; place on oiled grates, and grill, uncovered, until grill marks appear, about 4 minutes per side. Cut pineapple slices as desired. Add to platter, and garnish with scallions. Drizzle with remaining marinade.

Hawaiian-Style Garlic Butter Shrimp

Ingredients

1 cup canola oil

1/4 cup peeled garlic cloves (from 1 head garlic)

1/2 cup unsalted butter (4 ounces), at room temperature

1 teaspoon kosher salt

1/2 cup bottled Italian dressing

1/2 cup mayonnaise

1/4 cup fresh calamansi or Key lime juice (from about 8 Key limes)

1 tablespoon coarse sea salt

2 pounds peeled and deveined tail-on raw large shrimp

1/2 cup chopped scallions

2 tablespoons chopped fresh parsley

1 teaspoon paprika

Preheat oven to 350°F. Place oil and garlic in a small baking pan; cover with aluminum foil. Roast garlic in preheated oven until soft and light golden brown, about 40 minutes. Let cool 1 hour. Remove garlic from oil; place garlic in bowl of a food processor. (Reserve oil for another use.) Add butter to food processor, and process until smooth. Stir in salt. Let butter mixture stand at room temperature until ready to use.

While roasted garlic cools, stir together Italian dressing, mayonnaise, calamansi juice, and salt. Add shrimp, and toss to coat. Cover and refrigerate 30 minutes.

Heat a grill pan over medium-high. Remove shrimp from marinade, and discard marinade. Grill shrimp until cooked through, 1 to 2 minutes per side. Transfer shrimp to a large bowl. Add roasted garlic butter, and toss until butter is melted and shrimp are coated. Sprinkle with scallions, parsley, and paprika; toss to combine. Transfer to a serving plate.

Note: Garlic butter in Freezer (Jul 15 2019)

Better Than Takeout Stir-fried Udon

Ingredients

3 tablespoons vegetable oil, divided

6 cups very coarsely chopped green cabbage (from about ¼ medium head)

3 7-ounce packages instant udon noodles, flavor packets discarded

3 teaspoons toasted sesame oil

12 ounces ground pork

7 scallions, white and pale-green parts coarsely chopped, dark-green parts thinly sliced

3 teaspoons finely grated fresh ginger (from a 1-inch knob)

1.5 teaspoon crushed red pepper flakes

1/2 cups mirin

1/2 cups soy sauce

2 tablespoon toasted sesame seeds, plus more for serving

Heat 2 Tbsp. vegetable oil in a large skillet over medium-high. Add cabbage and cook, tossing often, until edges are browned, about 4 minutes. Reduce heat to low and continue to cook, tossing often, until thickest parts of cabbage leaves are tender, about 4 minutes longer. Remove from heat and set skillet aside.

Place udon in a large heatproof bowl (or pot if you don’t have one) and cover with 6 cups boiling water. Let sit 1 minute, stirring to break up noodles, then drain in a colander. Transfer noodles back to bowl and toss with sesame oil. Transfer cabbage to bowl with noodles. Wipe out skillet.

Heat remaining 1 Tbsp. vegetable oil in same skillet over medium-high and add pork, breaking up and spreading across surface of pan with a spatula or tongs. Cook pork, undisturbed, until underside is brown, about 3 minutes. The pork will never brown if you’re fussing with it the whole time, so when we say “undisturbed,” that means keep your paws off it and let the heat of the pan and the pork do their thing. When pork is browned, break up meat into small bits. Cook, tossing, just until there’s no more pink, about 1 minute. Add chopped scallions (the pale parts), ginger, and red pepper. Continue to cook, tossing often, until scallions are softened and bottom of skillet has started to brown, about 1 minute. Add udon mixture, mirin, and soy sauce and cook, tossing constantly, until noodles are coated in sauce (be sure to scrape bottom of skillet to dissolve any browned bits), about 45 seconds. Remove from heat and fold in sesame seeds and dark-green parts of scallions. Top with more sesame seeds before serving.

Juicy Lemon and Herb Roast Chicken

Ingredients

12 cups water

1/2 cup apple cider

1/3 cup kosher salt

2 tablespoons light brown sugar

5 large garlic cloves, halved

(8- x 3-inch) piece kombu (about 1/4 ounces), toasted

10 thyme sprigs

2 rosemary sprigs

1 fresh bay leaf

1 (3-pound) organic whole chicken

1 tablespoon plus 3/4 teaspoon kosher salt, divided

2 thyme sprigs

2 rosemary sprigs

1 lemon, halved, plus more for serving

1/4 cup unsalted butter, divided, plus more for greasing

Cooking spray

1 (1-ounce) shallot, finely chopped (about 2 tablespoons)

1 tablespoon finely chopped fresh flat-leaf parsley

1 tablespoon fresh thyme leaves, finely chopped

1 tablespoon fresh lemon juice

1/4 teaspoon black pepper

Stir together 12 cups water, apple cider, salt, soy sauce, brown sugar, garlic, kombu, thyme, rosemary, and bay leaf in a Dutch oven or large saucepan. Bring to a simmer over medium-high, stirring constantly, until salt and brown sugar dissolve, about 1 minute. Remove from heat, and let brine cool completely, about 2 hours.

Remove giblets from chicken, and reserve for another use, if desired. Place chicken in Dutch oven with brine. Cover and chill 8 hours or overnight.

Preheat oven to 300°F. Remove chicken from brine; pat dry with paper towels. Discard brine. Season chicken all over, including inside cavity, with 1 tablespoon salt. Stuff cavity with thyme sprigs, rosemary sprigs, lemon halves, and 2 tablespoons butter. Tie legs together with kitchen twine, and tuck wing tips under; transfer to a 12-inch cast-iron skillet. Grease one side of 2 large sheets of aluminum foil with butter, and coat with cooking spray. Place foil, butter side down, over chicken, and crimp edges on skillet to seal. Bake in preheated oven until a meat thermometer inserted in thickest part of thigh registers 150°F, about 1 hour and 50 minutes. Remove chicken from oven. Turn on broiler and allow oven to preheat 5 minutes. Remove foil, and return chicken to oven. Broil until skin is dark golden brown, about 12 minutes.

Remove chicken from skillet, and place on a cutting board; let rest 10 minutes (temperature inside chicken will continue to rise to 165°F). Place skillet on stovetop over medium-high. Add shallot and remaining 2 tablespoons butter to skillet, and cook, stirring often, until butter begins to brown and shallot is tender, about 3 minutes. Remove from heat, and stir in parsley, chopped thyme, lemon juice, pepper, and remaining 3/4 teaspoon salt. Taste and adjust seasoning, if desired. Carve chicken, and serve with skillet sauce and uncooked lemon halves.

NOTE: 2 Costco Chickens will take 2.5 hrs to roast, reduce chicken or roast in separate pans next time. 

Seared Salmon with Miso-Honey Sauce

Ingredients

1 (2") piece ginger, peeled, finely grated

2 Tbsp. white miso

1 Tbsp. honey

1 Tbsp. unseasoned rice vinegar

1 Tbsp. vegetable oil

1 Tbsp. sesame seeds

4 (4–6-oz.) skin-on salmon fillets

Kosher salt

3 scallions, thinly sliced

Cooked rice, for serving

Whisk ginger, miso, honey, vinegar, oil, and 1 Tbsp. water in a small bowl to combine; set sauce aside.

Heat a dry small skillet over medium. Toast sesame seeds, tossing, until golden and slightly fragrant, about 2 minutes. Transfer to a small bowl; let cool.

Lightly season salmon all over with salt. Place skin side down in an unheated cast-iron skillet. Set skillet over medium heat and cook, undisturbed, 5 minutes. Press down lightly on salmon with a fish spatula to ensure all of the skin is making contact with the pan and continue to cook until flesh is opaque most of the way through (the top will still be translucent) and skin is crisp, about 5 minutes longer.

Using spatula, gently turn fillets over, then remove pan from heat. Continue to cook fish in residual heat left in pan until just barely cooked through, 1–3 minutes more, depending on thickness.

Spoon reserved sauce onto plates. Scoop some rice on top and set fillets, skin side up, on rice. Scatter scallions over and sprinkle with toasted sesame seeds.

Lemon, Shrimp, and Prosciutto Pasta

Ingredients

16 ounces uncooked vermicelli or angel hair pasta

4 ounces thinly sliced prosciutto

1/2 cup extra-virgin olive oil, divided

8 garlic cloves, thinly sliced

4 cups multicolored cherry tomatoes, halved

1 cup thinly sliced fresh basil, divided

1 teaspoon kosher salt

1/2 teaspoon crushed red pepper

24 ounces peeled and deveined tail-on raw large shrimp

2 lemons

Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1 cup cooking liquid.

Cook prosciutto and 4 tablespoons oil in a large skillet over medium-high, stirring often, until prosciutto is crisp, 3 to 4 minutes. Transfer prosciutto to paper towels to drain. Add garlic to pan; cook, stirring often, until golden, 1 to 2 minutes. Add tomatoes, 1/2 cup basil, salt, and red pepper. Cook until tomatoes begin to release their juices, about 4 minutes. Add shrimp; cook until opaque, 3 to 4 minutes. Stir in up to 1 cup reserved cooking liquid to thin sauce to desired consistency.

Halve 1 lemon; squeeze juice from both halves into sauce. Stir in pasta and remaining 2 tablespoons oil. Cut remaining lemon into wedges. Divide pasta evenly among 4 plates; top with prosciutto and remaining 1/2 cup basil. Serve with lemon wedges

Note: Cut back the lemon for Avery

Thai Pineapple Shrimp Curry

Ingredients

3 tablespoons canola oil, divided

2 tablespoons green curry paste

1 (13.5-oz.) can light coconut milk, well shaken

2 tablespoons granulated sugar

2 tablespoons fresh lime juice

1 tablespoon lower-sodium soy sauce

1 1/4 pounds peeled and deveined tail-on raw medium shrimp

1 1/2 cups chopped yellow onion

1 1/4 cups chopped red bell pepper

2 cups fresh pineapple chunks

1/2 cup chopped fresh cilantro, divided

3 tablespoons thinly sliced scallions

3 tablespoons chopped unsalted roasted peanuts

Heat 1 tablespoon oil in a medium saucepan over medium-high. Add curry paste; cook, stirring constantly, 1 minute. Add coconut milk and sugar; bring to a boil. Reduce to a simmer; cook until slightly thickened, about 5 minutes. Remove from heat; stir in lime juice and soy sauce.

Heat 1 tablespoon oil in a large skillet over high. Add shrimp; cook until opaque, 4 to 5 minutes. Remove to a plate. Add remaining 1 tablespoon oil to pan. Add onion and bell pepper; cook, stirring often, until tender, 2 to 3 minutes. Add curry mixture, shrimp, pineapple, and 1/4 cup cilantro; cook until sauce is thickened, about 1 minute.

Divide shrimp mixture evenly among 4 bowls. Top with scallions, peanuts, and remaining 1/4 cup cilantro.

Kimchi Pork Burgers

Ingredients

1 pound ground pork

1 cup sliced scallions, divided, plus 8 whole scallions, trimmed

¾ cup chopped kimchi (see Tip), divided

1 teaspoon fish sauce

¼ teaspoon ground pepper

4 leaves napa cabbage

1 tablespoon extra-virgin olive oil

⅓ cup low-fat mayonnaise

1 teaspoon honey

1 teaspoon low-sodium soy sauce

1 teaspoon rice vinegar

4 whole-wheat hamburger buns, split and toasted, if desired

Preheat grill to high.

Mix pork, 1/2 cup sliced scallions, 1/2 cup kimchi, fish sauce and pepper in a large bowl. Form into 4 patties, each about 4 inches wide.

Grill the patties, turning once, until the internal temperature registers 160 degrees F, 4 to 6 minutes per side. Transfer to a plate and let rest for 10 minutes. Brush cabbage and whole scallions with oil and grill until charred, about 1 minute per side. Coarsely chop the cabbage and cut the scallions into 2-inch pieces.

Whisk mayonnaise, honey, soy sauce, vinegar and the remaining 1/2 cup sliced scallions in a small bowl. Serve the burgers on the buns, with the sauce, cabbage, scallions and the remaining kimchi.

Sausage and Mushroom Pasta with Butternut Squash

Ingredients

6 ounces reduced-fat ground pork sausage

1 (8-oz.) pkg. sliced fresh cremini mushrooms

1 cup chopped yellow onion

1 cup 1/4-inch-cubed butternut squash

3 tablespoons chopped fresh sage

1 1/2 tablespoons chopped garlic

1/3 cup dry white wine

8 ounces refrigerated fresh lasagna sheets, cut into 3/4-inch-wide strips

1 cup unsalted chicken stock

3 tablespoons heavy cream

1/2 teaspoon kosher salt, divided

1/2 teaspoon black pepper, divided

1/2 cup finely chopped fresh flat-leaf parsley

3 tablespoons unsalted roasted pumpkin seed kernels (pepitas), chopped

2 tablespoons pecorino Romano cheese, grated

1 teaspoon lemon zest

Cook sausage, mushrooms, onion, squash, sage, and garlic in a large skillet over medium-high, stirring often, until sausage is cooked through and crumbled, 8 to 9 minutes. Add wine; cook until almost absorbed, 1 to 2 minutes.

Meanwhile, cook pasta in a large pot of boiling water 4 minutes, or to desired degree of doneness. Drain.

Stir stock into sauce; bring to a boil. Reduce heat to medium; cook 1 minute. Stir in pasta, cream, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook until heated through, 1 to 2 minutes.

Stir together parsley, pepitas, cheese, zest, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a small bowl. Divide pasta among 4 bowls; top with parsley mixture.

Tex-Mex Chicken and Black Bean Soup

Ingredients

1 1/4 pounds boneless, skinless chicken thighs (about 4 thighs)

4 cups unsalted chicken stock (such as Swanson)

1 (15-oz.) can unsalted black beans, drained and rinsed

1 (14.5-oz.) can unsalted diced tomatoes

1 cup chopped yellow onion

1 cup chopped red or orange bell pepper

1 cup fresh or frozen corn kernels

2 tablespoons chopped canned chipotle chiles in adobo sauce

2 garlic cloves, minced

2 teaspoons chili powder

2 teaspoons ground cumin

3/4 teaspoon kosher salt

1/4 teaspoon black pepper

2 tablespoons fresh lime juice

1/2 cup plain whole-milk Greek yogurt

1/2 cup fresh cilantro leaves

Combine chicken, stock, beans, tomatoes, onion, bell pepper, corn, chiles, garlic, chili powder, cumin, salt, and black pepper in Instant Pot. Cover with lid, and turn to manual. Turn lid valve to seal, and set to high pressure for 10 minutes.

Release valve with a towel (be careful of the pressurized steam), and release steam until it stops. Carefully uncover, and transfer chicken to a cutting board. Shred chicken into small pieces; return to Instant Pot. Stir in lime juice.

Divide soup evenly among 5 bowls. Top evenly with yogurt and cilantro

Sheet Pan Shrimp Fajitas

Ingredients

1 1/4 pounds peeled and deveined raw large shrimp

1 red bell pepper, sliced

1 orange bell pepper, sliced

1 cup sliced poblano chile

1 cup sliced red onion

3 tablespoons olive oil

1 tablespoon chili powder

1 teaspoon ground cumin

3/4 teaspoon kosher salt, divided

1/2 teaspoon ground coriander

3/4 cup reduced-fat sour cream

1 tablespoon chopped fresh cilantro

1 tablespoon finely chopped seeded jalapeño

1/4 teaspoon lime zest plus

1 Tbsp. fresh lime juice

1 small garlic clove, grated

8 (6-inch) flour tortillas

1/4 cup packed fresh cilantro leaves

2 limes, cut into wedges

Place oven racks in center and upper third positions of oven. Preheat oven to 400°F. Toss together shrimp, bell peppers, poblano, onion, oil, chili powder, cumin, 5/8 teaspoon salt, and coriander on a baking sheet lined with aluminum foil. Place on middle rack of oven; roast until shrimp are cooked through, 9 to 10 minutes. Transfer shrimp to a plate, reserving remaining vegetable mixture on baking sheet. Cover shrimp with foil to keep warm.

Turn broiler to high. Broil vegetables on upper oven rack until slightly charred, 3 to 4 minutes, and set aside. Stir together sour cream, chopped cilantro, jalapeño, lime zest and juice, garlic, and remaining 1/8 teaspoon salt in a bowl.

Spoon shrimp and vegetables evenly onto warm tortillas; top with sour cream mixture. Sprinkle with cilantro leaves; serve with lime wedges.

Chicken Scarpariello with Pickled Peppers

Ingredients

4 (4-ounce) bone-in, skin-on chicken thighs

1 teaspoon kosher salt

1/2 teaspoon black pepper

2 tablespoon extra-virgin olive oil

4 (4-ounce) sweet Italian sausages

1/2 cup dry white wine 6 small garlic cloves, gently smashed

3 oregano sprigs

2 cups lower-sodium chicken broth

2 cups mixed jarred pickled peppers (such as peperoncini, peppadews, and sweet cherry peppers)

1 tablespoon fresh oregano leaves 

Crusty bread, for serving

Sprinkle chicken evenly with salt and pepper. Heat oil in a large, deep skillet over medium-high. Add chicken, skin side down, and sausages; cook until browned on all sides, about 10 minutes, flipping halfway through cook time. Transfer chicken and sausages to a plate; carefully pour out and discard excess drippings from skillet. (Do not wipe skillet clean.)

Add wine, garlic, and oregano sprigs to skillet; cook over medium-high, scraping up any browned bits from bottom of skillet, until wine is nearly evaporated, about 2 minutes.

Add broth to skillet; bring to a boil over high. Carefully nestle chicken and sausages in broth mixture; reduce heat to low, and simmer, covered, until chicken is tender and a thermometer inserted in thickest portion of thigh registers 165°F, about 25 minutes.

Stir pickled peppers into skillet mixture; cover and cook over low until hot, about 5 minutes. Sprinkle evenly with oregano leaves; serve with crusty bread.

Pork Loin Roast with Caramelized Onions and White Wine Dijon Sauce

Ingredients

1/2 cup Dijon mustard

1/4 cup whole-grain mustard

1/4 cup dry sherry

6 tablespoons unsalted butter (3 ounces), softened, divided

1 teaspoon fresh thyme leaves

1 teaspoon cayenne pepper

5 1/2 teaspoons kosher salt, divided

1 (4-pound) boneless pork loin roast

1/4 cup canola oil, divided

2 medium-size red onions, cut into 8 wedges each

1 pound cipollini onions, peeled

6 large shallots (about 9 ounces), peeled and halved lengthwise

3/4 teaspoon black pepper, divided

1/4 cup dry white wine

2 tablespoons dark brown sugar

4 thyme sprigs, plus more for serving

1/2 cup water

Whisk together Dijon, whole-grain mustard, sherry, 2 tablespoons butter, thyme leaves, cayenne, and 1 teaspoon salt in a large bowl until combined. Add pork loin to bowl, turning to coat. Cover and chill at least 4 hours or up to overnight.


Preheat oven to 350°F. Remove pork loin from marinade, reserving 3 tablespoons marinade. Discard remaining marinade. Season pork on all sides with 2 teaspoons salt.

Heat 2 tablespoons oil in a large skillet over high. Add pork, and cook until browned on all sides, about 4 minutes per side. Remove from skillet, and set aside. Toss together red onions, cipollini onions, shallots, 2 teaspoons salt, 1/2 teaspoon black pepper, and remaining 2 tablespoons oil. Add half of onion mixture to skillet, and cook, without stirring, until browned on one side, about 2 minutes. Remove onion mixture from skillet, and place in bottom of a heavy-duty metal roasting pan. Repeat with remaining half of onion mixture.

Place a roasting rack over onions in roasting pan, and place browned pork on rack. Bake in middle of preheated oven until a meat thermometer inserted into center of pork registers 130°F, about 1 hour. Remove pork from pan, and transfer to a cutting board. Let rest 20 minutes before slicing. Using a slotted spoon, transfer onions to a plate.

While pork rests, place roasting pan on stovetop. Add wine, brown sugar, thyme sprigs, reserved 3 tablespoons marinade, remaining 1/4 cup butter, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper; stir to combine. Cook over medium until butter is melted and mixture is reduced by half, about 2 minutes. Transfer wine mixture to a small saucepan. Add 1/2 cup water and any accumulated pork juices on cutting board. Bring to a boil over medium-high, and cook 5 minutes. Remove from heat.

Arrange pork loin (sliced or whole), roasted onions, and fresh thyme sprigs on a serving platter. Spoon wine sauce over top, and serve.

Cocktail Sauce

Ingredients

1 cups ketchup

1 teaspoons Worcestershire sauce

0.5 tablespoon lemon juice

1 teaspoons horseradish adjust to taste

Mix all ingredients together until well-combined.  Chill and serve.

Citrus Pickled Shrimp with Fennel and Potatoes

Ingredients

1 1/2 pounds large raw shrimp, peeled and deveined (tails on)

3/4 cup white wine vinegar

1/2 cup fresh lemon juice

2 tablespoons olive oil

1 teaspoon kosher salt

1 teaspoon sugar

2 cups thinly vertically sliced yellow onion

1 teaspoon celery seeds

1 teaspoon crushed red pepper

4 garlic cloves, smashed

2 large or 4 small bay leaves

1 lemon, halved lengthwise and thinly sliced

1 orange, halved lengthwise and thinly sliced

1 medium fennel bulb, cored and sliced, fronds reserved

1 pound small red potatoes

2 celery stalks, thinly diagonally sliced

2 tablespoons celery leaves

Bring a large saucepan filled with water to a boil over medium-high. Add shrimp; cook 2 minutes or just until pink. Drain; plunge shrimp into a bowl of ice water. Let stand 5 minutes; drain.

Combine vinegar, lemon juice, olive oil, salt, and sugar in a large bowl, stirring until sugar dissolves. Add shrimp, onion, and next 7 ingredients (through fennel bulb); toss to coat. Divide shrimp mixture between 2 (1-quart) containers. Cover and refrigerate 8 hours or overnight.

Bring a large saucepan filled with water to a boil over medium-high. Add potatoes; cook 15 minutes or until tender. Drain. Let stand 15 minutes; cut in half.

Pour both containers of shrimp mixture through a fine-mesh sieve over a bowl; reserve 1/3 cup pickling liquid. Remove garlic and bay leaves; discard. Chop reserved fennel fronds to equal 2 tablespoons. Combine potatoes, shrimp mixture, reserved 1/3 cup pickling liquid, fennel fronds, celery, and celery leaves in a large bowl; toss. Arrange shrimp mixture on a platter.

Creamy Shrimp Risotto with Mascarpone

INGREDIENTS

4 Tbsp. extra-virgin olive oil, divided

1 lb. head-on shrimp, shells and heads removed and reserved, shrimp cut into 1" pieces

2 Tbsp. tomato paste

⅔ cup dry white wine, divided

1 medium carrot, scrubbed, halved crosswise

1 celery stalk, halved crosswise

6 large sprigs thyme

1 tsp. whole black peppercorns

2 large onions, peeled, halved through root end, divided

1 head of garlic, cloves separated, peeled, divided

Kosher salt

1½ cups arborio rice

Freshly ground black pepper

1 lemon

2 Tbsp. unsalted butter

6 oz. mascarpone, room temperature, divided

2 Tbsp. thinly sliced chives

Heat 2 Tbsp. oil in a large saucepan over medium-high. Add shrimp heads and shells and cook, stirring occasionally, until shells and oil are bright red and shells are very fragrant, 5–8 minutes. Use a potato masher to press down very firmly on heads to release their juices. Stir in tomato paste and cook until it starts to brown and stick to bottom of pot, about 1 minute. Add ⅓ cup wine and cook, scraping up brown bits, until almost completely evaporated, about 3 minutes. Add carrot, celery, thyme sprigs, peppercorns, 2 onion halves, all but 4 garlic cloves, and 8 cups water. Toss in a generous pinch of salt and bring to a boil over medium-high. Reduce heat and simmer until stock is reduced by one-quarter and very fragrant, 60–70 minutes.

While stock is simmering, finely chop remaining onion and garlic cloves.

Remove stock from heat and strain through a fine-mesh sieve into a medium saucepan; discard solids. (You should have about 6 cups.) Taste and season lightly with salt. Keep warm over low heat.

Heat remaining 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium. Add chopped onion and garlic and cook, stirring often, until onion is translucent and softened, about 5 minutes (do not let it take on any color). Add rice and cook, stirring often, until grains are almost entirely translucent and starting to stick to bottom of pot, about 3 minutes. Stir in remaining ⅓ cup wine and cook, stirring, until wine is almost completely evaporated. Ladle in about 1 cup warm stock and cook, stirring, until liquid is absorbed. Repeat process, adding more stock as each addition is absorbed, until rice is tender but not mushy, 25–30 minutes. The risotto should be loose, creamy, and saucy, but thick enough that you can see bottom of pot when stirring; if you run out of stock before rice is tender, add water ¼-cupful at a time until rice is cooked and desired consistency is achieved. Season risotto with salt and pepper and stir in shrimp. Cook, stirring, until shrimp are cooked through, about 2 minutes. Remove from heat and finely grate in lemon zest. Add butter and 4 oz. mascarpone and stir until incorporated.

Spoon risotto onto warmed plates and dollop remaining mascarpone; top with chives. Cut lemon into wedges and serve alongside for squeezing over.

Do Ahead: Stock can be made 2 days ahead. Let cool; cover and chill, or freeze 1 month ahead.

Hot Honey Chicken with Fried Bread and Bitter Greens

INGREDIENTS

1 garlic clove, finely grated

2 Tbsp. fresh lemon juice, divided

4 skin-on, bone-in chicken thighs

Kosher salt

¼ cup honey

1 small red chile, thinly sliced into rounds

2 Tbsp. extra-virgin olive oil

2 ½"-thick slices of bread

2 small endive, leaves separated

Preheat oven to 450°. Mix garlic and 1 Tbsp. lemon juice in a medium bowl to combine. Pat chicken thighs dry with paper towels and place in bowl. Season with salt and toss to coat. Let chicken marinate at room temperature at least 20 minutes and up to 1 hour.

Meanwhile, bring honey and chile to a bare simmer in a small skillet over medium-low. Let hot honey cool.

Drizzle oil into a large heavy skillet, preferably cast iron, and place chicken thighs, skin side down, inside. Set over medium-high heat and cook until skin is golden brown underneath, 8–10 minutes. Transfer skillet to oven and bake chicken until cooked all the way through, 16–20 minutes. Pull chicken out of the oven and move to a plate. Save those pan juices in the skillet, though.

Place skillet with juices over medium heat and add bread. Fry bread until nicely toasted and golden brown, about 2 minutes per side. (You’re essentially making a large chicken fat–doused crouton here.) Transfer bread to paper towels to drain and sprinkle with a bit of salt.

Toss endive in a medium bowl with remaining 1 Tbsp. lemon juice and a drizzle of fat from skillet (if the pan is scorched or the drippings are all gone, use olive oil instead), season with salt, and toss to coat.

Tear the bread in half and poke it with a paring knife to create a few holes (this will help the bread soak up the chicken juices). Arrange on plates and top with chicken thighs. Scatter endive leaves around and drizzle some of the hot honey over the chicken (and the endive if you want).

Thai Green Chicken Soup

Ingredients

2 (1-in.) pieces peeled fresh ginger, divided

1 tablespoon canola oil

2 teaspoons minced garlic

2 tablespoons green curry paste

1 pound skinless, boneless chicken breasts, cut into bite-size pieces

3 cups unsalted chicken stock

1/2 cup water

2 tablespoons fresh lime juice

1 (13.5-oz.) can light coconut milk

1/4 cup fresh cilantro stems

1 cup fresh snow peas, diagonally sliced

3 ounces uncooked brown rice vermicelli noodles (or udon)

1/2 cup fresh cilantro sprigs

Lime wedges

Mince 1 piece of ginger to equal about 1 tablespoon. Heat oil in a Dutch oven over medium-high. Add minced ginger and garlic; sauté 1 minute. Stir in curry paste; cook 1 minute. Add chicken; cook 3 minutes, stirring occasionally. Add remaining piece of ginger, stock, 1/2 cup water, juice, coconut milk, and cilantro stems; bring to a simmer, and cook 10 minutes.

Discard ginger piece. Stir in peas and noodles; cook 3 minutes or until noodles are tender. Top with cilantro sprigs and serve with lime wedges.

Garlic-Soy Chicken Stir-Fry

Ingredients

1 tablespoon avocado oil, divided

6 (4-oz.) skinless, boneless chicken thighs, cut into 1-in. pieces

1 red bell pepper (about 6 oz.), sliced

6 ounces trimmed fresh green beans

4 ounces trimmed fresh sugar snap peas

1/4 cup minced shallot

3 garlic cloves, thinly sliced

1 tablespoon fish sauce

2 1/2 teaspoons lower-sodium soy sauce

2 teaspoons honey

1 teaspoon sambal oelek (ground fresh chile paste)

1 teaspoon water

1/2 teaspoon cornstarch

1/4 cup unsalted dry-roasted peanuts

3 tablespoons sliced scallions

Heat 2 teaspoons oil in a large wok or skillet over medium-high. Add chicken; cook, stirring often, until browned and done, 5 to 6 minutes. Remove chicken. Add remaining 1 teaspoon oil, pepper, green beans, snap peas, shallot, and garlic. Cook until crisp-tender, 5 to 7 minutes.

Whisk together fish and soy sauces, honey, sambal oelek, 1 teaspoon water, and cornstarch in a small bowl. Add to wok with chicken, stirring to coat chicken and veggies; cook until sauce thickens, about 2 minutes. Remove from heat; add peanuts and scallions.

Creamy Turmeric Cauliflower Soup

Ingredients

1/4 cup raw hulled pumpkin seeds (pepitas)

1 teaspoon ground cumin

2 tablespoons olive oil, divided

2 cups vertically sliced yellow onion

1 tablespoon chopped fresh thyme

6 garlic cloves, chopped

1 tablespoon ground turmeric

1 tablespoon all-purpose flour

2 1/2 cups unsalted chicken stock, divided

1/2 teaspoon kosher salt

1 small head cauliflower, cut into florets

2 teaspoons rice vinegar

2 teaspoons light brown sugar

1/2 teaspoon black pepper

1/4 cup light sour cream

2 tablespoons chopped fresh chives

Combine pumpkin seeds, cumin, and 1 1/2 teaspoons oil in a bowl; toss to coat. Heat a large nonstick skillet over medium-high. Add pumpkin seed mixture to skillet, and toast, stirring often, until lightly browned, 2 to 3 minutes. Set aside.

Heat remaining 1 1/2 tablespoons oil in a large saucepan over medium-high. Add onion, thyme, and garlic. Cook, stirring occasionally, until softened, 5 to 6 minutes. Add turmeric, and cook, stirring constantly, 1 minute. Remove from heat.

Whisk together flour and 1/2 cup stock in a small bowl until smooth. Add flour mixture, salt, cauliflower florets, and remaining 2 cups stock to onion mixture in saucepan. Increase heat to high, and bring to a boil, stirring occasionally. Reduce heat to medium-low, and simmer, covered, until cauliflower is very tender, about 15 minutes.

In batches, place soup in a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in lid. Process on high until smooth. Return soup to pot. Stir in vinegar, brown sugar, and pepper.

Serve in bowls; top evenly with pumpkin seeds, sour cream, and chives.

Cumin Lamb Stir-Fry

Ingredients

2 (8.8-oz.) pkg. precooked jasmine rice (such as Uncle Ben's)

1 1/2 tablespoons cumin seeds

2 teaspoons Szechuan peppercorns or black peppercorns

4 teaspoons canola oil, divided

1 pound boneless lamb shoulder, cut into 3-in. strips

1 1/2 cups very thinly sliced yellow onion

1 small julienne-cut red bell pepper

6 garlic cloves, thinly sliced

1/4 teaspoon crushed red pepper

2 tablespoons lower-sodium soy sauce

2 tablespoons sherry vinegar

1/2 teaspoon kosher salt

1/2 teaspoon sugar

1 cup (1/2-in.) sliced scallions

1 teaspoon crushed Aleppo pepper (optional)

Heat rice according to package directions. Set aside; keep warm.

Heat cumin and peppercorns in a large skillet over high. Cook 1 minute or until fragrant and toasted, stirring frequently. Cool slightly; crush with a mortar and pestle, or grind coarsely in an electric spice grinder.

Heat 2 teaspoons oil in pan over medium-high. Add half of lamb; stir-fry 3 minutes or until browned. Sprinkle with 1 teaspoon spice mixture. Transfer to a plate. Repeat procedure with remaining oil and lamb and 1 teaspoon spice mixture.

Add onion, bell pepper, and garlic to pan; stir-fry 4 minutes or until lightly charred. Add crushed red pepper and remaining spice mixture; stir-fry 1 minute. Add cooked lamb and any juices from plate, soy sauce, vinegar, salt, and sugar. Cook, tossing constantly, until liquid coats meat and vegetables. Remove from heat. Add scallions; toss to wilt. Serve stir-fry over rice. Sprinkle with Aleppo pepper, if desired.