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)

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)

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)

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