In a large shallow mixing bowl, combine the harissa and yogurt. Pat the chicken dry, then season all over with salt and pepper. Add the chicken to the yogurt mixture, gently rubbing until fully coated, and set aside for 15 minutes.

Heat the oven to 450 degrees and place a rack in the lower third and one 6 inches from the broiler. On a sheet pan, toss the sweet potato, kale and onion with 3 tablespoons oil. Season with cumin, salt and pepper, massaging the kale as you do so. Clear four spaces for the chicken pieces, then place them skin-side up on the pan. (It may look messy and crowded, but the kale will shrink down as it cooks.)

Roast on the lower rack, 25 minutes, stirring the vegetables halfway and rotating the tray, until the chicken skin is crispy and the juices run clear, the squash is tender and the kale is crispy. If the vegetables are done, but the chicken skin is not as crispy as you’d like, remove the vegetables from the sheet pan and place just the chicken under the broiler for another 1 to 3 minutes.

Meanwhile, in a small serving bowl, combine the parsley, lime zest and half the lime juice with the remaining 1/4 cup oil and the red-pepper flakes. Season to taste with salt, pepper and additional lime juice. Serve the chicken and vegetables with the herb oil to drizzle over top.

1 tablespoon Harissa (Mina’s spicy, not mild, worked well)

4 bone-in, skin-on Chicken Thighs (about 1 1/2 to 2 pounds)

1 large Sweet Potato, scrubbed and cut into 1/2-inch cubes (about 2 cups)

1 bunch lacinato or curly Kale, stemmed and cut or torn into 1-inch ribbons

1 medium Red Onion, peeled and cut into 1-inch wedges

½ cup Flat-leaf Parsley or Cilantro leaves and tender stems, roughly chopped

Spicy Sheet-Pan Chicken With Sweet Potatoes and Kale

Place a rack in upper third of oven and preheat to 475°. Drizzle 6 oz. mixed mushrooms, cut or torn into large pieces (about 3½ cups), with extra-virgin olive oil in a large bowl; toss to coat. Set aside.

Swirl 2 Tbsp. extra-virgin olive oil in a 12" cast-iron skillet to coat bottom and ½" up sides. Place 1 lb. store-bought pizza dough, room temperature, in pan; lift, stretch, and press dough so it fills pan. If dough shrinks from edges, cover with a kitchen towel and let rest 10 minutes before stretching again.

Bake just until crust is starting to set but hasn’t taken on any color, about 5 minutes. Carefully remove skillet from oven and spread ⅓ cup barbecue sauce over entire surface of crust. Top with 6 oz. fresh mozzarella, torn (about 1 cup), and 2 oz. smoked Gouda, coarsely grated (about ½ cup), followed by ½ small red onion, thinly sliced, and reserved mushrooms. Season with kosher salt and freshly ground pepper.

Return skillet to oven and continue to bake until crust is golden brown underneath, cheese is melted, and mushrooms are golden, 16–20 minutes longer.

Heat broiler. Broil pizza until mushrooms are browned and crispy and cheese is browned in spots and bubbling, about 2 minutes. (Begin checking after 1 minute.)

Drizzle more barbecue sauce over pizza if desired. Top with crushed red pepper flakes and cilantro leaves.

6oz. Mixed Mushrooms, cut or torn into large pieces (about 3½ cups)

2 tbsp. Extra-Virgin Olive Oil, plus more for drizzling

1 lb. store-bought Pizza Dough, room temperature

6 oz. Fresh Mozzarella, torn (about 1 cup)

2 oz. Smoked Gouda, coarsely grated (about ½ cup)

Crushed Red Pepper Flakes and Cilantro leaves (for toppings)

Heat the butter in a skillet and add the lemon zest.

Drop the linguine into the boiling water. Cook pasta according to package directions. Drain.

Add the cream to the butter and lemon zest mixture. Add the pasta and lemon juice and stir until just heated through. Add the Parmesan and toss. Serve with additional Parmesan and lemon zest on the side.

1 tablespoon freshly grated Lemon Zest, plus more for serving

2 tablespoons freshly squeezed Lemon Juice

2 tablespoons freshly grated Parmesan Cheese, plus extra cheese to serve on the side

Process parsley, cilantro, shallot, Fresno chile, and garlic in a food processor until finely chopped, about 10 seconds. Add olive oil, lemon juice, 1 tablespoon water, salt, and black pepper; process until combined, about 10 seconds.

Place chuck roast in a medium nonstick skillet over medium. Cook, stirring occasionally, until heated through, 4 to 5 minutes. Remove from heat. Add 1/2 cup chimichurri; toss to coat. Top tortillas evenly with meat, avocado, radishes, queso fresco, and remaining chimichurri.

1 cups loosely packed fresh flat-leaf Parsley leaves

1 cup loosely packed fresh Cilantro leaves

2 3/4 cups coarsely chopped drained cooked Chuck Roast (from Oven-Braised Pot Roast)

8 (6-inch) Yellow Corn Tortillas, lightly charred

1/4 cup thinly sliced Radishes (from 3 radishes)

1 ounce Queso Fresco (fresh Mexican cheese), crumbled (about 1/4 cup)

Use the leftover chuck beef from the Oven-Braised Pot Roast recipe.

Bring a large saucepan of water to a boil over high heat. Add the rice noodles and cook, according to the package directions, until soften. Drain and set aside.

Meanwhile, in a small bowl, whisk together the soy sauce, fish sauce, oyster sauce, honey, and ¼ cup of water.  

Heat the oil in a large skillet over medium-high heat. When the oil shimmers, add the garlic, veggies, and jalapeño and cook until the veggies are soft, about 5 minutes. Push the veggies to one side of the pan. Add the eggs to the empty side of the pan and cook, gently scrambling them, until they are just cooked through, about 2 minutes. Add the noodle and soy sauce mixture to the skillet and gently toss to combine all the ingredients. Simmer the pad see ew for 5 minutes, or until the sauce coats the noodles. 

Top with green onions and cilantro, and serve. 

4-6 cups mixed vegetables, such as Chinese Broccoli, Bell Peppers, Carrots, Broccolini, Cauliflower, Snow Peas

2 chopped Green Onions and 1 tablespoon chopped Cilantro, for serving

"Half Baked Harvest Super Simple", by Tieghan Gerard (Page 152)

Cook noodles in a large pot of boiling salted water according to package directions. Drain and rinse under cool running water.

Whisk gochujang, soy sauce, brown sugar, tahini, sesame oil, and 2 Tbsp. water in a small bowl to combine; set sauce aside.

Heat vegetable oil in a wok or large nonstick skillet over medium-high. Add broccoli rabe and garlic; season with salt and lots of pepper. Cook, tossing often, until broccoli rabe stems are crisp-tender and leaves are wilted, about 2 minutes. Add reserved sauce and cook, stirring often, until thickened slightly, about 2 minutes. Add noodles and a handful of basil and toss gently until sauce clings to noodles, about 1 minute.

Divide noodles among bowls and top with sesame seeds and more basil. Serve with lime wedges for squeezing over.

8–10oz. Fresh or Dried Wheat Noodles (such as lo mein, udon, or ramen)

Handful of torn Basil Leaves, plus sprigs for serving

Toasted Sesame Seeds and Lime Wedges (for serving)

In a 6- to 8-quart slow cooker, combine the chicken, carrot, onion, garlic, tomato paste, olive oil, thyme, oregano, red-pepper flakes and onion powder. Add 2 teaspoons kosher salt and a couple grinds of pepper.

Pour the tomatoes and their juices into the slow cooker, crushing the tomatoes with your hands, if using whole. Stir to combine.

Cover and cook on low until the chicken is very tender, about 6 hours. The ragù will hold well on warm for an additional 1 to 2 hours.

Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. While the pasta cooks, in a small bowl, combine the ricotta with the chopped herbs, lemon juice and a pinch of salt; set aside.

Coarsely shred the cooked chicken with two forks. Remove and discard the herb sprigs and add the vinegar and the basil leaves. Taste the sauce, adding more red-pepper flakes, if you like. Turn off the slow cooker. Pour the drained pasta into the slow cooker and toss to combine.

Divide among bowls and top with the ricotta mixture.

1 ½ pounds boneless, skinless Chicken Thighs

½ Yellow or Red Onion, finely minced (about 1 cup)

1 sprig Fresh Thyme (or 1/2 teaspoon dried thyme)

1 sprig Fresh Oregano (or 1/2 teaspoon dried oregano)

1 ½ teaspoons Red Pepper Flakes, plus more to taste

1  (14-ounce) can Whole Tomatoes or Crushed Tomatoes

8  ounces Pappardelle, Tagliatelle, Fettuccine or other long, thick pasta

Heaping ¼ cup chopped soft Fresh Herbs, such as Chives, Oregano, Parsley or Basil, or a mix

Slow Cooker Chicken Ragù With Herbed Ricotta

In a large pan on medium high heat, add olive oil, basil, garlic and tomatoes. Cook while stirring for 5-7 minutes, Look for the tomatoes to break down completely to form a sauce. Adjust seasoning and set aside.

Cook ravioli as directed. When removing from pot, add a touch of pasta water. Serve with sauce and garnish with grated cheese.

Fabio Viviani's 30-Minute Italian Cookbook

Spinach Ravioli in Light Olive Oil and Tomato Sauce

Preheat oven to 400 degrees. Cook butternut squash for 25-30 minutes until roasted. Bring a large pot of heavily salted water to a boil. 

Meanwhile, cook the sausage: In a Dutch oven or skillet large enough to hold all the pasta, add the sausage until cooked through. Remove sausage from pan and drain fat.

Add pasta to boiling water, and cook to al dente according to package directions. Reserve 1 cup of the pasta cooking water, and drain the pasta.

Cook butter until golden, nutty smelling and foaming, just a minute or two. Add sage leaves for about 30 seconds to a minute, until they begin to get crispy. Remove sage from pan and remove the pan from the heat and add back the sausage. 
 Cut sage leaves and cut into strips. Add back in to pot.

Add the pasta to the pan and mix with the brown-butter sauce (if the pasta has cooled off quite a bit, return the pan to low heat while you combine everything). Stir in the cheese, then add pasta water as needed to smooth the sauce. Adjust with salt and pepper, and serve with extra Parmesan, if you like.

1 pound cupped or tubed pasta, like Orecchiette or Penne

½ pound Hot Italian Sausage (without casings)

2 tablespoons Extra-Virgin Olive Oil, plus more for the pasta

2-2½ pounds peeled Butternut Squash, cut into 1/2-inch cubes

½ cup grated Parmesan, plus more for garnish

Pasta With Sausage, Squash and Sage Brown Butter

Bring chicken, 3 Tbsp. kosher salt, and 5 cups water to a bare simmer in a medium pot over medium heat (chicken should be submerged). Be patient—this will take a little while. Once liquid begins to simmer, reduce heat to low and cook (water should not be simmering at all now) until juices run clear when thickest part of chicken is pierced, 8–10 minutes. Transfer chicken to a medium bowl; discard poaching liquid. Let chicken cool slightly, then shred meat into big pieces; set aside.

Meanwhile, place scallions in a small bowl and pour in very cold water to cover; let soak 10 minutes. Drain scallions in a mesh sieve or colander, then rinse under cold running water, swishing vigorously to encourage them to curl up and to rinse off any scallion slime (ew). Shake off as much water as possible and place in a large bowl; set aside.

Working one at a time, slice cucumbers in half crosswise, then slice each piece in half lengthwise. Place quarters cut side down and slice in half lengthwise again to create 8 pieces total per cucumber. Add to bowl with reserved chicken.

Set 1 Tbsp. sesame seeds aside in a small bowl for serving. Crush remaining sesame seeds in a mortar and pestle until some of the seeds have turned to powder, but with plenty of whole seeds left. (Alternatively, if you’d rather spare yourself the elbow grease, pulse seeds a few times in a food processor or spice mill, then transfer to a medium bowl before proceeding). Add lime juice, tahini, soy sauce, honey, and red pepper flakes and mash to create a paste. Add ¼ cup water and whisk to combine (if you don’t have a small enough whisk, work in with the pestle). Taste and season with salt.

Add lettuce and cilantro to bowl with reserved scallions. Pour half of dressing over greens and toss to coat. Arrange on a platter. Pour remaining dressing over chicken and cucumbers, toss to coat, and arrange over greens. Top salad with reserved 1 Tbsp. sesame seeds and squeeze juice from lime half over.

2 Skinless, Boneless Chicken Breasts (1–1½ lb. total)

3 Scallions, thinly sliced on a deep diagonal

¼ Head of Romaine or green or red leaf lettuce or 1 head of Little Gem lettuce

Big handful of Cilantro leaves with tender stems

Bon Appétit: https://www.bonappetit.com/recipe/healthyish-chicken-salad

Preheat the oven to 400°. Place the squash on a sheet pan and drizzle with the olive oil, salt, and pepper and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the squash is tender, turning once with a metal spatula.

Bring a large pot of salted-water to a rolling boil.

While your water comes to a boil, make the brown butter: cut stick into 1-inch chunks and add to a large pot or dutch oven. Heat over medium heat and let cook, stirring constantly, until the butter begins to turn golden brown around the edges, about 5-7 minutes.

Once the water is boiling, add in pasta and cook until al dente, about 8 minutes. Drain, reserving about ¼ cup of the pasta water.

Once the butter is beginning to brown and smell toasty and nutty, add in the sage leaves. Let cook until the sage has crisped up, about 30 seconds. Remove butter from the heat and using a slotted spoon, transfer sage to a paper towel-lined plate to drain.

Add cooked pasta to the brown butter along with about 3 tablespoons of the reversed pasta water and a pinch of salt. Continue cooking over low heat, stirring to combine, until the sauce comes together to coat the noodles.

Remove from heat and stir in Parmesan until melted. Add in roasted squash. Transfer to a serving bowl and top with pine nuts, Parmesan, a drizzle of balsamic and crispy sage leaves. Serve warm.

1 Large Butternut Squash (about 3 pounds), peeled and seeded and cut in 1-inch chunks

Chop the green onions. Seed and dice the jalapeño pepper.

Place the green onions and jalapeño pepper in a blender. Add the Greek yogurt, cilantro, lime juice, olive oil, kosher salt, and maple syrup or honey. Blend to combine. Transfer to an airtight container; the dressing stores in the refrigerator for 1 week.

Spread each tortilla with 1/4 cup hummus. Top each with one-fourth of the Cheddar, spinach, bell pepper, sprouts, cabbage and carrots. Roll up each wrap.

Slice the wraps into 1-inch rounds. Serve with dressing for dipping, if desired.

In a medium bowl, combine the turkey, ricotta, Parmesan, sun-dried tomatoes, 1 garlic clove, 1 teaspoon of the oregano, and a pinch each of salt and pepper. Using your hands, mix well to combine. Grease your hands with a bit of olive oil and roll the meat into sixteen 2-tablespoon-size balls, placing them on a 9x13-inch baking dish.

Drizzle the reserved sun-dried tomato oil over the meatballs and place the baking dish in the oven. Bake until the meatballs are crisp on the outside but not yet cooked through, about 10 minutes. Remove the dish from the oven, but leave the oven on.

Meanwhile, in a large bowl, combine the marinara sauce, 2 cups of water, the vinegar, eggs, the remaining 2 garlic cloves, the remaining 1 teaspoon of oregano, the pasta, and a pinch of red pepper flakes.

Pour the pasta and tomato sauce mixture around the meatballs, gently stirring to distribute. Sprinkle the mozzarella over the top. Cover the baking dish with aluminum foil and bake until the sauce has thickened and the noodles have cooked, about 40 minutes more. Turn the oven to broil, remove the foil, and cook until the top of the bake is golden brown, about 5 minutes.

Let the bake cool for 5 minutes, then top with fresh basil and serve.

¼ cup grated Parmesan Cheese, plus more for serving

¼ cup chopped Sun-Dried Tomatoes packed in olive oil, drained and oil reserved

1 (24oz) jar Marinara Sauce or from Homemade Marinara Recipe

¾ pound uncooked Short-Cut Pasta of your choice

Feel free to replace the turkey with ground chicken, lean ground pork, or ground beef.

"Half Baked Harvest Super Simple", by Tieghan Gerard (Page 196)

Boil a large pot of water with 2 tablespoons of salt.

Heat skillet with oil, add garlic. Remove garlic from skillet when golden.

Add leeks and salt to skillet. Cook 6-8 minutes until barely tender (will continue to cook).

Add one cup of pasta water, frozen peas and lemon zest to skillet. Cook for 2 minutes, or until water has slightly vaporized.

Then add pasta, cheese, garlic, pepper and lemon juice. If dry, add reserved pasta water.

3 Leeks, chopped. Only cook white and light green parts.

½ cup Parmesan Cheese and some for toppings

Preheat oven to 500 degrees. Slice eggplants into ½ inch thick rounds. Place on a baking sheet and cover with olive oil, sprinkling with salt and adding more oil as needed. Rub olive oil over tomatoes and place on another baking sheet. Roast vegetables until nicely browned and the tomatoes are blistered. Meanwhile, put a large pot of water to boil and salt it.

Chop roasted tomatoes into bite-sized cubes. Add olive oil to a cooking pan. Turn the heat to medium, add the garlic and chiles, and cook until the garlic colors a little bit. Add the tomatoes and oregano, along with some salt and pepper; cook until saucy but not too dry, stirring occasionally. 

Cook the pasta until tender but not mushy. While it’s cooking, cut the eggplant into strips and reheat for a minute in the tomato sauce. Drain the pasta and toss it with the tomato sauce and the eggplant. Taste and adjust the seasoning, then top with the parsley or basil and grated cheese and serve.

2 teaspoon good dried Oregano, or 2 tablespoon fresh

Modified NYT Cooking Recipe: https://cooking.nytimes.com/recipes/1014832-pasta-alla-norma

Simmer peas with cream, red-pepper flakes, garlic, and 1/4 teaspoon salt in a 12-inch heavy skillet, covered, until tender, about 5 minutes.

Add spinach and cook over medium-low heat, uncovered, stirring, until wilted. Remove from heat and stir in lemon zest and juice.

Meanwhile, cook gnocchi in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup pasta-cooking water, then drain gnocchi.

Add gnocchi to sauce with cheese and some of reserved cooking water and stir to coat. Thin with additional cooking water if necessary.

1 pound dried Gnocchi (preferably De Cecco)

Slice the chicken breasts into 7-8 pieces each. Place them in a marinating dish or large plastic zipper bag.

In a small bowl, whisk together ½ cup olive oil, the spices, 1½ tsp salt and ½ tsp black pepper (if you are salt sensitive, use ½ of salt). Pour the spice marinade over the chicken pieces. Stir with a spoon till all the chicken pieces are evenly coated in the marinade.

Cover the marinating dish with plastic wrap, or close the zipper bag. Place chicken in the refrigerator and let it marinate at least 1 hour, up to overnight.

Preheat oven to 400 degrees F. Spray the baking sheet with nonstick cooking oil. Place the chicken pieces on the sheet, evenly spaced. Place the chicken in the oven. Let it roast for about 15 minutes until cooked through, turning the chicken pieces once with tongs halfway through cooking.

Take chicken out of the oven and let it cool slightly. Use a sharp knife to slice the meat into small, thin shawarma-like pieces.

Heat 1 tbsp of oil in a skillet on the stovetop over medium. Pour half of the chicken into the skillet and sauté for 3-4 minutes till the smallest pieces of chicken turn brown and crisp. Season with additional salt and pepper to taste, if desired.

Remove the cooked chicken from the skillet. Heat another 1 tbsp of oil and sauté the remaining chicken in the same way. Serve warm.

Spray the grill with nonstick cooking oil and preheat to medium heat. Thread the marinated chicken pieces onto wooden skewers.

Cook the chicken for about 20 minutes, giving a quarter turn every 5 minutes, until cooked through (slice into the thickest piece of meat to check for doneness).

Let the chicken cool slightly, then remove it from the skewers. Use a sharp knife to slice the meat into small, thin shawarma-like pieces.

Heat 1 tbsp of oil in a skillet on the stovetop over medium. Pour half of the chicken into the skillet and saute for 3-4 minutes till the smallest pieces of chicken turn brown and crisp. Season with additional salt and pepper to taste, if desired. Remove the cooked chicken from the skillet. Heat another 1 tbsp of oil and saute the remaining chicken in the same way. Serve warm.

Give the Homemade Pit Bread recipe a try!

https://toriavey.com/toris-kitchen/chicken-shawarma

Make the cauliflower: Position a rack in the center of the oven and heat oven to 400 degrees. Trim the cauliflower, making sure the stem is cut flush with the head so it sits flat. Heat a 10-inch cast-iron or other heavy ovenproof skillet on the stove over medium heat. Add 1 tablespoon oil, the onions and 1/4 teaspoon salt and cook, stirring, until translucent and turning golden on the edges, 7 to 10 minutes. Stir in 3/4 cup water and remove from the heat.

Rub the cauliflower with the remaining tablespoon oil then with the pepper and remaining 1/2 teaspoon salt. Clear the center of the skillet and place the cauliflower in it. Cover the pan tightly with foil and place in the center of the oven. Bake until a paring knife meets no resistance when inserted into the cauliflower, 20 to 30 minutes.

Meanwhile, make the pesto: Reserve a bit of lemon zest for garnish. Place the rest in a food processor, along with the herbs, oil, pistachios, garlic, salt and pepper. Pulse until well combined.

Turn oven to 450 degrees on the regular setting or, if you have a convection option, 425 degrees. Uncover the cauliflower and baste with some of the pan juices. Cook, basting occasionally and adding 1/4 cup of water to the pan if it threatens to dry out, until nicely browned, 20 to 30 minutes more. Spoon the pesto over top, sprinkle with reserved lemon zest and more herbs, and serve.

1 head Cauliflower, preferably orange (about 1 1/2 pounds)

2 small Yellow Onions, sliced 1/4 inch thick lengthwise

½ cup lightly packed Cilantro and Flat-Leaf Parsley leaves, plus more for garnish

Whole Roasted Cauliflower With Pistachio Pesto

Heat 1 1/2 teaspoons oil in a large skillet over medium-high. Add mushrooms; cook, stirring occasionally, until browned and liquid has evaporated, about 6 minutes. Add garlic, and cook, stirring occasionally, until fragrant, about 1 minute. Transfer to a plate.

Reduce heat to medium; add remaining 1 1/2 teaspoons oil to skillet. Add sliced fennel bulb and asparagus; cook, stirring occasionally, until just tender, about 6 minutes. Transfer to plate.

Place grain in a large bowl. Stir in butter, lemon zest, and lemon juice until butter is melted; divide among 4 serving bowls. Top evenly with mushroom mixture, fennel, asparagus, salt, scallions, and almonds. Sprinkle each bowl evenly with Parmesan cheese and fennel fronds.

1 tablespoon extra-virgin Olive Oil, divided

6 ounces Shiitake Mushrooms, stemmed and sliced (about 3 cups)

1 large Fennel Bulb, thinly sliced (about 3 cups), or 2 Sweet Onions, thinly sliced

8 ounces fresh Asparagus, trimmed and cut into 2-in. pieces (about 1 1/2 cups)

16-18 ounces Cooked Grain, such as farro, rice, quinoa, or couscous

1 ounce Parmesan Cheese, shaved (about 1/4 cup)

2 tablespoons chopped Fennel Fronds or 2 Tbsp. chopped Fresh Dill

Heat oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add garlic and shallots, and season with salt and pepper. Cook, stirring occasionally, until shallots start to turn a nice golden brown, 3 to 4 minutes. Add mushrooms and red and green chile peppers, leaving some red chile pepper aside for toppings. Season with salt and pepper.

Cook, stirring occasionally, until the mushrooms have softened, released much of their water and turned a deep golden brown, 10 to 15 minutes. (A browned mushroom will have infinitely more flavor than an unbrowned mushroom, because the water inside it evaporates and the flavor concentrates. So do not skip this step.)

Add 1/2 cup soy sauce, 1/4 cup vinegar and 8 cups of water. Bring to a gentle simmer and season with salt and pepper. Continue to simmer until the flavors have melded and the broth tastes good enough to drink (you will be drinking it), 15 to 20 minutes. Season with more soy sauce and vinegar as you like. 

Meanwhile, cook the noodles in a large pot of salted boiling water until just al dente. (The timing will depend on the type and brand of noodles, so consult the package.) Add the noodles to the pot with the broth, and let them hang out in there for a minute or two to finish cooking and soak up all that flavor.

To serve, use tongs to divide the noodles and mushrooms among bowls, then ladle the hot broth over the top. Serve with the remaining chile, the herbs and the sesame seeds and oil (if using) for people to dress their own bowls to their liking.

1 ½ pounds mixed Mushrooms, such as maitake, oyster, cremini or shiitake, torn into bite-size pieces

2 fresh Red Chiles, such as Fresno, thinly sliced (or 3/4 teaspoon red-pepper flakes)

2 fresh Green Chiles, such as Shishito, thinly sliced

½ cup low-sodium Soy Sauce, plus more to taste

¼ cup unseasoned Rice Wine Vinegar, plus more to taste

2 cups Herbs (tender leaves and stems), such as cilantro, mint, chives, parsley or a mix, for serving

Sesame seeds, sesame oil or both, for serving (optional)

Weekday Recipes