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)