Tabbouleh*

 Adapted from the New York Times (https://cooking.nytimes.com/recipes/1012585-tabbouleh)

Zucchini-Feta Pancakes (Turkish Mucver)

Adapted from the New York Times (https://cooking.nytimes.com/recipes/1013960-zucchini-pancakes)

Yield: 12 pancakes

Ingredients
For the Pancakes

3 medium zucchini (about 1 pound), shredded
Salt and freshly ground black pepper
3 large eggs, beaten
½ cup all-purpose flour
1 tablespoon extra virgin olive oil
1 cup crumbled feta cheese
3 scallions, finely chopped
⅓ cup finely chopped dill
1 teaspoon baking powder
4 to 6 tablespoons vegetable oil, more as needed

For the Yogurt Sauce (optional)

⅔ cup plain yogurt
2 cloves garlic, finely chopped
½ teaspoon salt

Directions

Preheat oven to 250 degrees. Place zucchini in a colander over a bowl, and mix with ½ teaspoon salt. Allow to drain for five minutes. Transfer to a cloth kitchen towel, and squeeze hard to extract as much moisture as possible. Squeeze a second time; volume will shrink to about half the original.

In a large mixing bowl, combine zucchini and eggs. Using a fork, mix well. Add flour, ½ teaspoon salt, olive oil, feta, scallions, dill and ½ teaspoon black pepper. Mix well, add baking powder, and mix again.

Place a cast iron skillet or other heavy skillet over medium heat. Add 2 tablespoons vegetable oil and heat until shimmering. Place heaping tablespoons of zucchini batter in pan several inches apart, allowing room to spread. Flatten them with a spatula if necessary; pancakes should be about ⅜ inch thick and about 3 inches in diameter. Fry until golden on one side, then turn and fry again until golden on other side. Repeat once or twice, frying about 5 to 6 minutes total, so pancakes get quite crisp. Transfer to a plate lined with paper towels, and keep warm in oven. Continue frying remaining batter, adding more oil to pan as needed. Serve hot.

For yogurt sauce: In a small bowl, combine yogurt, garlic and salt. Mix well, and serve on the side or on pancakes. 

Stir-Fried Winter Squash and Tofu With Soba*

 Adapted from the New York Times (https://cooking.nytimes.com/recipes/1012864-stir-fried-winter-squash-and-tofu-with-soba)

Coconut-Miso Salmon Curry

 Adapted from the New York Times (https://cooking.nytimes.com/recipes/1020045-coconut-miso-salmon-curry)

Ingredients

2 tablespoons canola oil

1 medium red onion, halved and sliced ½-inch thick (about 2 cups), or equivalent amount of green onions

1(1-inch) piece fresh ginger, minced (or 2 tablespoons squeeze ginger)

3 garlic cloves, thinly sliced (or use garlic-infused oil)

Kosher salt and black pepper

¼ cup white miso

½ cup unsweetened, full-fat canned coconut milk

1 (1½-pound) salmon fillet, cut into 2-inch pieces

5 ounces baby spinach (about 5 packed cups)

1 tablespoon lime juice, plus lime wedges for serving

Pre-cooked steamed rice, ideally jasmine, for serving

¼ cup chopped fresh basil and ¼ cup chopped fresh cilantro (optional)

Directions

Step 1

In a large pot, heat 2 tablespoons oil over medium. Add red onion, ginger and garlic and season with salt and pepper. Cook, stirring occasionally, until red onion is softened, about 3 minutes. Add miso and cook, stirring frequently, until miso is lightly caramelized, about 2 minutes. (Note: if using green onions, cook miso first, then add green onions; they take less time to cook)

Step 2

Add coconut milk and 3 cups water and bring to a boil over high heat. Cook until liquid is slightly reduced, about 5 minutes. Stir in salmon, reduce the heat to medium-low and simmer gently until just cooked through, about 5 minutes. Turn off heat and stir in spinach and lime juice.

Step 3

Divide rice among bowls. Top with salmon curry, basil and cilantro. Serve with lime wedges for squeezing on top.

Scallion Meatballs With Soy-Ginger Glaze*

 Adapted from the New York Times (https://cooking.nytimes.com/recipes/1014039-scallion-meatballs-with-soy-ginger-glaze)

Tomato Risotto*

Adapted from the New York Times (https://cooking.nytimes.com/recipes/1020378-tomato-risotto)

Pressure Cooker Chicken Tagine With Butternut Squash*

 Adapted from the New York Times (https://cooking.nytimes.com/recipes/1020149-pressure-cooker-chicken-tagine-with-butternut-squash)

Honey-and-Soy-Glazed Chicken Thighs

Adapted from the New York Times (https://cooking.nytimes.com/recipes/1019804-honey-and-soy-glazed-chicken-thighs)

Yield: 4 servings

Ingredients

2 tablespoons canola oil
1 tablespoon minced garlic
1 tablespoon minced ginger
6 tablespoons low-sodium soy sauce 
5 tablespoons mild honey
3 tablespoons unsalted butter
Kosher salt and black pepper
8 small bone-in, skin-on chicken thighs (about 3 pounds)
Lemon wedges, for serving

Directions

Heat the oven to 425 degrees. 

Heat 1 tablespoon oil in a small saucepan over low heat. Add the garlic and ginger and cook, stirring occasionally, until softened, 3 minutes. Add the soy sauce and honey and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes. (You'll want to cook attentively for this step, as the syrupy mixture can burn if it cooks too long.) Turn off the heat then whisk in the butter. Season with salt and pepper.

On an aluminum foil-lined rimmed baking sheet, season the chicken all over with salt and pepper. In a large bowl, add half the glaze, the remaining 1 tablespoon oil, and chicken; toss to coat. Arrange chicken in an even layer, skin side up, and roast until browned, 15 minutes. Brush the chicken all over with 2 tablespoons of the remaining glaze. Roast until golden and cooked through, about 10 minutes.

Drizzle the chicken with the remaining glaze and serve with lemon wedges.

Tip: The sauce can be made ahead and refrigerated overnight; just rewarm it in the microwave or stovetop before using.

Gazpacho*

 Adapted from the New York Times (https://cooking.nytimes.com/recipes/1017577-best-gazpacho)

Pressure Cooker Sweet Potato-Coconut Curry Soup*

 Adapted from the New York Times (https://cooking.nytimes.com/recipes/1020135-pressure-cooker-sweet-potato-coconut-curry-soup)

Spicy Butternut Squash Pasta With Spinach*

 Adapted from the New York Times (https://cooking.nytimes.com/recipes/1021535-spicy-butternut-squash-pasta-with-spinach)

Cumin-Roasted Salmon With Cilantro Sauce*

 Adapted from the New York Times (https://cooking.nytimes.com/recipes/1018901-cumin-roasted-salmon-with-cilantro-sauce)

Roasted Chicken Thighs With Cauliflower and Herbed Yogurt

Adapted from the New York Times (https://cooking.nytimes.com/recipes/1021945-roasted-chicken-thighs-with-cauliflower-and-herby-yogurt)

Yield: 4 to 6 servings

Ingredients

1 teaspoon ground coriander
1 teaspoon smoked paprika
1 teaspoon Aleppo pepper flakes (or ½ teaspoon red-pepper flakes)
3 tablespoons olive oil
Kosher salt and black pepper
6 bone-in, skin-on chicken thighs (about 3 pounds)
1 small head cauliflower (about 1½ pounds), cut into 2-inch florets (about 5 cups)
3 shallots, quartered lengthwise (about 1 heaping cup)
1¼ cups Greek yogurt
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro, plus more for garnish
2 tablespoons lemon juice, plus more for serving
1 garlic clove, finely grated

Directions

Heat oven to 425 degrees and set a rack in the center.

In a large bowl, whisk together the coriander, paprika and Aleppo pepper with 1 tablespoon oil and a big pinch of salt and pepper. Add the chicken to the bowl and toss to coat in the oil and spices. Arrange the chicken, skin-side up, on a large baking sheet.

Add the cauliflower, shallots, remaining 2 tablespoons oil, and a sprinkle of salt and pepper to the bowl. Toss to coat, then arrange the vegetables in a single layer surrounding the chicken.

Bake until the chicken is deep golden brown and cooked through and the cauliflower is browned, tossing the vegetables once or twice, about 40 minutes. (If the chicken is done before the cauliflower, transfer the thighs to a plate, cover, and continue cooking the cauliflower until golden brown.)

While the chicken bakes, prepare the yogurt sauce: Whisk the yogurt, mint, cilantro, lemon juice and grated garlic with a pinch of salt and a few grinds of pepper. Cover and refrigerate until serving.

Transfer the chicken and vegetables to a platter and top with any juices left on the sheet pan and a squeeze of lemon juice. Serve with a swoop of yogurt on the side, and fresh cilantro, if desired.

Sweet-and-Spicy Roasted Tofu and Squash*

 Adapted from the New York Times (https://cooking.nytimes.com/recipes/1015879-sweet-and-spicy-roasted-tofu-and-squash)

Sweet and Spicy Roast Chicken

Adapted from the New York Times (https://cooking.nytimes.com/recipes/1016808-sweet-and-spicy-roast-chicken)


Ingredients
1 lemon, plus 3 tablespoons freshly squeezed lemon juice
2 ½ teaspoons kosher salt, more for pot
3 tablespoons freshly squeezed orange juice
4 tablespoons olive oil
1 ½ tablespoons whole grain mustard
3 tablespoons honey
1 bay leaf
½ to 1 teaspoon crushed red pepper flakes, to taste
Black pepper, to taste
4 pounds of chicken, (8 pieces)
3 cups sliced carrots (¼-inch thick)
1 onion, halved and thinly sliced
⅔ cup sliced dates
1 tablespoon fresh thyme leaves
¼ cup chopped cilantro or parsley, for garnish
2 scallions, thinly sliced, for garnish
¼ cup chopped toasted pistachio nuts, for garnish


Directions

1. Quarter the lemon lengthwise, removing any seeds. Thinly slice crosswise into small wedges and add to small pot of boiling, salted water. Blanch for 2 minutes and drain. Reserve slices.
2. In a saucepan, whisk together lemon juice, orange juice, oil, mustard, honey, salt, bay leaf, red pepper flakes and black pepper to taste. Bring to a boil and simmer for 5 minutes. Let cool.
3. Put chicken in a bowl and add honey mixture. Add carrots, onion, dates, thyme and blanched lemon slices. Turn mixture several times to coat. Let marinate for at least 30 minutes at room temperature, but preferably overnight in the refrigerator.
4. Heat oven to 425 degrees. Transfer all ingredients, including marinade, to a sheet pan with a rim. Chicken should be skin side up. Roast until chicken is browned and cooked through, about 20 to 30 minutes for breasts and 30 to 40 for legs and wings (remove the pieces as they are done cooking). When the chicken is done, give the carrot mixture in the pan a stir; if the pan looks dry add 2 to 3 tablespoons water. Continue roasting the carrots until they are tender, about 7 to 12 minutes longer.
5. Spoon carrots over chicken and top with cilantro, scallions and pistachio nuts.

Za'atar Roasted Tofu With Chickpeas, Tomatoes and Lemony Tahini

Lower-FODMAP version, adapted from NYT Cooking (https://cooking.nytimes.com/recipes/1023630-zaatar-roasted-tofu-with-chickpeas-tomatoes-and-lemony-tahini)

INGREDIENTS

1 (14-ounce) package firm tofu, drained and patted dry

1 (15½-ounce) can chickpeas, drained, rinsed and patted dry

1 pint cherry or grape tomatoes

Salt and pepper

6 Tbsp lemon juice (2 + 4)

½ cup garlic-infused extra-virgin olive oil

2 Tbsp za’atar dry spice mix

1 teaspoon dried oregano or marjoram

2 Tbsp dried parsley

2 tablespoons soy sauce

¼ cup tahini

1 tablespoon honey

1 (8-ounce) bag leafy greens, such as baby spinach, baby kale or mixed greens

PREPARATION

Cut the tofu into ½-inch-thick slices and place them on a kitchen or paper towel to dry out for an hour or more. 

Make the marinade:

Mix oil, za'atar, oregano, dried parsley, and 2 Tbsp lemon juice. 

Place tomatoes and chickpeas in a bowl. Season with salt and pepper. Pour half of marinade over chickpeas and tomatoes and toss to combine.

Add soy sauce to remaining marinade and mix. Pour some marinade on a plate, arrange tofu on plate, and pour remaining marinade over tofu slices. Allow to marinate up to an hour.

Make the dressing: 

Use a fork or whisk and mix tahini, honey, and 1/4 c lemon juice. Add water and stir to desired consistency.

Cook:

Heat oven to 425 degrees, positioning one rack near top and one rack near bottom.

Cover a sheet pan with aluminum foil. Spread  marinated chickpeas and tomatoes over one half, and tofu over other half. Pour any excess tofu extra marinade over the tomatoes and chickpeas. 

Place pan on bottom rack and roast for 30 minutes, stirring half-way (keep tofu separate from tomatoes/chickpeas, if possible)

Turn oven to broil and place sheet on higher rack. Broil for 5 minutes until chickpeas are crispy.

Divide the leafy greens among 4 bowls or plates. Spoon chickpeas, tomatoes, and tofu onto greens, and drizzle with lemon-honey-tahini dressing