Miso Garlic Chicken

Ingredients

For the Chicken

1 tablespoon fine sea salt, plus more as needed
2 tablespoons plain whole-milk yogurt or whey
4 cups cold water
4 boneless, skinless chicken breasts (about 2 pounds)
¼ cup unsalted butter (½ stick), melted, or olive oil
2 tablespoons onion powder
1 tablespoon garlic powder
2 teaspoons chipotle powder
1 teaspoon black pepper

For the Miso-garlic Sauce

¼ cup unsalted butter (½ stick), cubed
4 garlic cloves, peeled and minced
1 tablespoon lemon zest
½ teaspoon black pepper
1 tablespoon red miso
2 tablespoons lemon juice
2 tablespoons minced scallions or chives

Directions

Step 1

Heat oven to 425 degrees. Line a 9-by-13-inch high-heat baking dish with aluminum foil. In a large bowl, stir 1 tablespoon salt and the yogurt into 4 cups cold water. (The brine helps the chicken retain its moisture, for juicier breasts.) Add the chicken and let sit for 15 minutes.

Step 2

In a small bowl, mix together butter, onion powder, garlic and chipotle powders, and black pepper until they form a paste.

Step 3

After 15 minutes, drain the breasts, discarding liquid. Pat dry, transfer to the baking dish, and spread the paste all over the chicken.

Step 4

Roast until the top is golden brown and the chicken reaches an internal temperature of 165 degrees, about 30 minutes. If chicken is darkening too quickly, tent loosely with foil. Let the chicken cool, covered, for 5 minutes. Reserve the pan juices.

Step 5

About 10 minutes before the chicken is done, prepare the miso-garlic sauce: In a medium saucepan, melt the butter over medium-low heat. Remove from the heat and stir in garlic, lemon zest, black pepper and miso. Return to the heat and add the lemon juice and 2 tablespoons water, then mix until a velvety sauce forms. Remove from heat and stir in the reserved pan juices from the chicken. Taste and season with salt as needed.

Step 6

To serve, either slice the chicken breasts across the grain or keep them whole. Pour the sauce over the chicken and garnish with the minced scallions or chives. Serve immediately.

Panang Chicken Curry

Adapted from the New York Times

Ingredients

Curry paste:

• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• 1/4 cup dry-roasted peanuts (preferably unsalted)
• 2-4 tbsp red curry paste, to taste

Curry:

• 1 lb boneless, skinless chicken breasts or thighs
• 2 tsp soy sauce or fish sauce
• 1 (13.5 oz) can coconut milk
• lime juice (a few tbsp), makrut lime leaves, and/or lime zest, to taste
• 1 1/2 tsp brown or granulated white sugar
• 1 zucchini
• 1 spicy pepper (optional)
• basil leaves, preferably Thai basil (optional)

Jasmine rice for serving

Directions

1. In a small bowl, mix the spices and red curry paste. Chop the peanuts as fine as you can, then add to the paste.
2. Halve the zucchini lengthwise and then cut into very thin half-moon slices, no thicker than 1/4 inch each.  If using a pepper, slice it thinly.
3. Slice the chicken into very thin (1/4" or so), 1 1/2-inch-long pieces. Place in a medium bowl, drizzle with soy (or fish) sauce, and mix until coated.
4. Heat a medium saute pan over medium-high. Scoop 4 tbsp of the thick cream off the top of the coconut milk and add it to the pan; it will immediately sizzle. Stir until thickened and bubbling on the sides, about 30 seconds. Stir in the curry paste and reduce to medium. Cook the paste, continuously stirring, until a thick paste forms and the coconut oil separates (the sauce "breaks"), about 2-3 minutes. If it starts sticking, add a splash of coconut milk and scrape up anything from the bottom of the pan. 
5. Add the lime (juice, zest, or leaves) and sugar. Cook, continuously stirring, to dissolve the sugar and infuse the flavors, about 2 minutes. Add the remaining coconut milk and the zucchini (and pepper) slices, increase the temperature to medium-high, bring to a boil, and cook, continuously stirring, until the zucchini is barely tender, about 4 minutes. The curry should be at a lively simmer; adjust the heat as necessary.
6. Add the chicken and cook through, stirring frequently, until cooked through, about 3-4 minutes. Taste and add more soy/fish sauce and sugar, if needed. (This is not a sweet curry; the sweetness should take a backseat to the spice.)
7. Garnish with sliced basil and serve with jasmine rice.

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)