Makes 4 Servings
5 large zucchini (about 3 ½ pounds total)
1 teaspoon sesame oil
1 tablespoon vegetable oil or olive oil
4 scallions, white and green parts chopped separately
1 teaspoon peeled and grated fresh ginger
3 garlic cloves, minced
1 ½ cups coarsely chopped broccoli florets
1 ½ cups sliced mini orange bell peppers
¼ cup soy sauce
Cut the Zucchini into spaghetti-size noodles; use a mandolin fitted with a julienne attachment, a julienne peeler, or a spiralizer. Or simply use a regular vegetable peeler, which will give you pappardelle-style noodles.
Heat the sesame and vegetable oils in a large deep skillet over high heat. Stir in the scallion whites, ginger, and garlic and cook until fragrant, 2 to 3 minutes. Stir in the broccoli and peppers and cook until crisp-tender, 3 to 5 minutes. Add the soy sauce, mirin, sriracha, and vinegar and toss everything together, mixing well.
Add the zucchini and bean sprouts to the vegetable mixture and stir to distribute evenly. Cook until crisp-tender, 5 minutes more. Serve immediately, dividing the zucchini mixture equally among four bowls and topping each with one-quarter of the pork, scallion greens, and radishes.
1 ½ cups apricot juice
1 tablespoon sugar
2 teaspoon sugar
1 teaspoon cornstarch
1 tablespoon water
1 tablespoon olive oil
1 pound pork tenderloin, cut into 1-inch pieces
1 teaspoon kosher salt
Pour the apricot juice into a small pan over medium heat. Let it simmer until it has reduced by half and thickened, 20 minutes. Stir in the sugar and vinegar and continue to simmer until the syrup has reduced to about 1/3 cup/
Combine the cornstarch with the water in a small bowl and whisk until dissolved. Whisk the slurry mixture into the syrup and simmer until the syrup is thick enough to coat the back of a spoon, 2 minutes more. Remove from the heat.
Heat the oil in a medium skillet over high heat. Sprinkle the salt evenly over the pork. Add the pork to the skillet and sauté until seared on all sides, 3 to 5 minutes total. Stir the syrup into the skillet, mixing to coat the pork. Cover and keep warm.
Keep It Simple:
Julienne the zucchini, chop the broccoli, and slice the peppers before you make the pork. That way you’ll be able to cook the “noodles” in a flash, while the pork is steamy hot.
Substitute pineapple, orange, or pear juice for the apricot juice.
Mirin is sweet rice vinegar; it has a unique flavor, but It can be left out in a pinch.
Substitute tempeh, extra firm tofu, or extra broccoli for a portion of the pork. Cook up your pork and nonmeat substitute separately and divide the apricot glaze over them.
Makes one 8-inch quesadilla: 2 servings
Salad Topping Ingredients:
1 cup sliced romain lettuce strips (¼ -inch-wide)
¼ cup quartered cherry tomatoes
Juice of ½ lime
1 teaspoon olive oil
Pinch of kosher salt
Salad Topping Directions:
Toss the lettuce, lime juice, oil, and salt in a small bowl. Set aside while you make the quesadilla.
Pumpkin Quesadilla Ingredients:
One 4½-ounce can chopped green chiles
½ cup 100 percent pure pumpkin puree
2 tablespoons finely chopped fresh cilantro
1 teaspoon sriracha sauce1/2 teaspoon kosher salt
2 medium flour tortillas (8 inches)
1 cup shredded sharp cheddar cheese (4 ounces)
1/3 cup finely chopped cooked chicken (2 ounces)
2 tablespoons olive oil
½ cup shredded mozzarella cheese
2 tablespoons shelled, unsalted, raw pumpkin seeds
Pumpkin Quesadilla Directions:
Preheat the oven to 400°F.
Put the chiles in a small bowl. Pat them gently with a paper towel to absorb some of the liquid. Add the pumpkin, cilantro, sriracha, and salt to the bowl and stir until combined.
Lay one tortilla on a plate. Scatter half the cheddar over it, and spoon the pumpkin mixture evenly over the cheese. Scatter the chicken and then the remaining cheddar over the pumpkin mixture. Lay the second tortilla on top.
Heat the oil in a large oven-safe skillet. Transfer the quesadilla to the skillet and cook until the bottom tortilla has browned on the underside and crisp, about 3 minutes. Flip the quesadilla over and cook the opposite side the same way, about 3 minutes more.
Remove the skillet from the heat. Spread the mozzarella evenly over the quesadilla and sprinkle the pumpkin seeds on top. Place the skillet in the oven and cook until the mozzarella has melted and the seeds are lightly toasted, about 5 minutes. Top with the salad, cut into wedges, and serve hot!
Salt + Vinegar Zucchini Chips
Makes 40 chips
1 medium zucchini, sliced into ⅛-inch thick slices
4 tablespoons apple cider vinegar
2 tablespoons olive oil
½ teaspoon kosher salt, more to taste
½ teaspoon garlic powder
Combine all ingredients in a food storage bag, mix well and let the zucchini marinate for 1-2 hours.
Preheat the oven to 225°F. Remove the marinated chips from the food storage bag, shaking off any extra marinade and spread them in a single layer onto two parchment-lined baking sheets.
Bake the zucchini chips until they are brown and totally crispy—a total time of between 2 and 3 hours. After the first hour, rotate the pans in the oven. Cook for 45 minutes more, then check to see whether some chips are finished baking; you will know they are done because when you lift the zucchini from the baking sheet, it should not bend and will look completely dried out. Remove the chips that are done and place on a paper towel to absorb any excess moisture, continue baking the remaining chips for 10 minutes more. Check the chips again, and continue to remove the chips that are done from the baking sheet and returning the remaining chips to the oven for another 10 minutes. At this point it is likely that all the chips will be done, but repeat this process if necessary, checking the chips every 5 minutes.
Sprinkle all the chips with just a touch of salt and let them cool completely. Store at room temperature in an airtight container.
Lemon + Pepper Cucumber Chips
Makes about 50 chips (2 cups)
2 English cucumbers, cut into ¼-inch-thick rounds
Juice of 1 lemon
1 teaspoon freshly ground black pepper
Preheat the oven to 225°F. Line two baking sheets with parchment paper.
Toss the cucumber, lemon juice, and black pepper together in a food storage bag and let this mixture marinate for 30 minutes.
Transfer the cucumbers in an even layer to the baking sheets and bake them until they are dry and crispy—about 2 hours. Be sure to rotate the trays every 30 minutes or so, as well as to remove any chips once they are crispy, leaving the others to continue cooking.
Chipotle Butternut Squash Chips
Makes 35-45 chips
1 small butternut squash – about 2 pounds (ones with long thin necks work best so you get the most round chips)
1 tablespoon olive oil
¾ teaspoon chipotle chili powder
¼ teaspoon kosher salt
Place a medium pot of salted water over medium-high heat. While the water is heating, peel the squash. Cut off the neck of the squash from the base. Use a mandolin to slice the neck of the squash into round chips using the 1/8 inch setting. Remove seeds and slice the bottom of the squash as well if desired.
Boil the squash chips for 2 minutes (working in batches) then fish out chips with a strainer and place on a paper towel to dry.
Preheat the oven to 350°F. Transfer the butternut squash slices into a large bowl and add the oil, chili powder and the salt and toss to combine.
Lay the butternut squash pieces on a parchment lined baking sheet in a single layer and place in the oven.
Bake the first side 30 minutes, then flip and return to oven to bake until crispy and brown – about 30 minutes more. The chips should look dried out and be dark brown in the center and/or around the edges. These burn easily so keep a close eye on them during the last 10 minutes of cooking. Also if some are thinner than others they will cook faster, so you may need to remove any that are done first and let the others continue to cook.
Remove the baking sheet from oven and let the squash chips cool on the counter for 5 minutes until completely crisp.
Makes 2½ cups hummus
3 medium red beets (about 2/3 pound combined)
2 garlic cloves
One 15-ounce can chickpeas, rinsed and drained
2 tablespoons tahini paste
1½ teaspoons kosher salt, plus more if needed
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ cup sour cream
1/3 cup lightly packed fresh flat-leaf parsley leaves, plus more for garnish (optional)
1/3 cup extra-virgin olive oil
½ cup pomegranate seeds (see Appendix, page 261)
Pita Chips, for serving
Preheat the oven 375°F.
Wrap the beets (all together) in aluminum foil and bake them until you can easily insert a fork into the center of the flesh, 45 to 60 minutes. The time can vary greatly depending on the size of your bets, but the good news is that overbaking them won’t hurt them at all. Immediately remove the skin from the beets by rubbing each with paper towels.
Put the beets and garlic in a food processor and process until finely chopped. Add the chickpeas, tahini, salt, cumin, and coriander and process again until finely chopped. Spoon in the sour cream and parsley and then, with the machine running, drizzle in the oil, processing until you get a smooth and slightly creamy mixture. Taste the hummus and add up to another ½ teaspoon of salt if you wish.
Transfer the hummus to small serving bowl and fold in the pomegranate seeds. Top with some extra chopped parsley if you wish. Serve with pita chips on the side.