In a blender combine the garlic, grapefruit juice, lime zest and juice, 2 tablespoons of the oil, brown sugar, oregano, cumin, and salt; process until blended. Transfer to a large bowl and add the pork and bay leaf; toss to combine. Marinate, covered, at room temperature for 1 hour (or refrigerate for up to 6 hours).

Using the sauté function set on high if available, heat the remaining 1 tablespoon oil in the pressure cooker (or use a large skillet). Remove the pork from the marinade, reserving the marinade, and shake the meat to remove any excess liquid. Cook until it is browned on all sides, about 1 minute each side or 12-15 minutes total (you will need to do this in batches, transferring the browned pork pieces to a plate as you go).

When all the pork is browned, return the pieces to the pot along with any juices from the plate. (If you used a skillet, add 1 tablespoon water and use a wooden spoon to scrape the skillet well to include all the browned bits stuck to the bottom.) Add the reserved marinade to the pot. Cover and cook on high pressure for 80 minutes. Let the pressure release naturally.

Remove the pork from the cooking liquid (jus). Taste the jus, and if it seems bland or too thin, boil it down either in the pressure cooker on the sauté setting or in a separate pot on the stove until it thickens slightly and intensifies in flavor, 7 to 15 minutes. Remove the bay leaf and add a bit of salt if necessary. If you’d like to degrease the jus, use a fat separator to do so, or just let the jus settle and spoon the fat off the top.

Shred the meat, using your hands or two forks. Toss the meat with the jus to taste (be generous—1 1/2 to 2 cups should do it), and serve with cilantro, lime wedges, and hot sauce.

1 ½tablespoons kosher Salt, plus more to taste

1 4-5 lb Boneless Pork Shoulder, cut into 4 pieces

Chopped fresh Cilantro leaves, for serving

Fresh tomato Salsa, for serving (optional)

Place root vegetables in a large baking dish. Drizzle with olive oil and season with salt and pepper. Roast until totally and completely fork-tender, 60 to 70 minutes, depending on size. (If you’re doing this with carrots, they'll take less time, 40 to 45 minutes.)

Remove from the oven and let cool enough so that you can peel them, then cut into smaller chunks.

Place the root vegetables, garlic, nuts, olive oil and the vinegar in the bowl of a food processor. Pulse until you’ve got the texture of your dreams, which is different for all of us. For me, it’s not perfectly smooth but processed enough to spread. If you like chunkier or smoother, then go for it.

Once your desired texture is reached, fold in the sour cream, if using. Season with salt, pepper and more vinegar. Transfer to your cutest bowl, drizzle with more olive oil, and top with dill.

1 lb. Carrots or Sweet Potatoes, tops removed and scrubbed

⅓ cup Olive Oil, plus more for drizzling

Kosher Salt and Freshly Ground Black Pepper

⅓ cup Walnuts, Hazelnuts or Almonds, toasted

2 tablespoons Red Wine Vinegar, or White Wine Vinegar, plus more as needed

½ cup Sour Cream or Full-Fat Greek Yogurt (optional)

Dip can be made up to 1 week ahead, wrapped tightly, and refrigerated.

Modified recipe from Nothing Fancy, by Alison Roman (Page 25)

¾ ounces Simple Syrup (1 part water, 1 part sugar)

Stir ginger, garlic, and two-thirds of scallions in a large bowl.

Heat grapeseed oil in a small saucepan over high until oil is shimmery and hot but not smoking, about 2 minutes. Pour hot oil over scallion mixture. The scallions will sizzle, turn bright green, and wilt almost immediately. Let sit 5 minutes before stirring in remaining scallions. Stir in soy sauce, vinegar, pepper, sesame oil, and sugar; season with salt. Let sit to let flavors meld, 15 minutes. Taste and adjust seasonings.

Meanwhile, cook noodles according to package directions. Drain and toss with as much or as little scallion sauce as you'd like in bowl.

Divide noodles among bowls. Top with sesame seeds and serve with chili oil alongside.

1 5-inch piece Ginger, peeled, finely chopped (about ⅓ cup)

1 large bunch of Scallions, very thinly sliced (about 2 cups), divided

4 5-oz packages wavy Ramen Noodles, preferably fresh

Toasted Sesame Seeds and Chili Oil (for serving)

Using your hands or a rubber spatula, gently mix garlic, chicken, soy sauce, ginger, 4 scallions, and ½ cup broth in a medium bowl just to combine. Scooping out by the tablespoonful, form mixture into 1”-diameter meatballs.

Heat oil in a large skillet over medium-high heat. Add meatballs and cook, turning occasionally, until golden brown all over, 8–10 minutes. Transfer to a plate.

Combine broccoli and red pepper flakes in same skillet, season with salt and pepper, and cook over medium-high heat until broccoli is bright green and crisp-tender, about 5 minutes. Add meatballs and remaining 1½ cups broth. Bring broth to a boil, reduce heat, and simmer until meatballs are cooked through and broccoli is tender, 5–8 minutes. Serve sprinkled with more scallions.

4 Scallions, thinly sliced, plus more for serving

Ginger-Chicken Meatballs with Chinese Broccoli

In a large cast-iron skillet, heat the olive oil on medium-high heat. Season the pork chops with salt and pepper. When the oil shimmers, add the chops and sear until browned on both sides, 3 to 5 minutes per side. Transfer the chops to a plate.

In a same skillet, combine the onion, garlic, ginger, and cumin seeds and cook, stirring occasionally, until the onion is fragrant and the cumin seeds are toasted, about 5 minutes. Pour in the cider and vinegar, scraping up any browned bits from the bottom of the pan. Increase the heat to high, bring the cider mixture to a boil, then reduce the heat to low.

Slide the pork chops and any collected juices back into the skillet. Add the jalapeños and thyme and sprinkle the apples and grapes around the pork. Transfer the skillet to the oven and roast until a thermometer inserted horizontally into the center of the meat registers 135°F, 10 to 15 minutes.

Remove the skillet from the oven. Add the butter and let it melt over the pork chops.

Let the chops sit 5 minutes, then cut away bone in each and cut them into ¼-inch-thick slices. To serve, divide the pork, apples and grapes among plates and spoon the pan sauce over the tops. 

2 bone-in Pork Chops, about 1-inch thick and 8-10 ounces each

1 to 2 Jalapeño or Red Fresno Peppers, seeded and sliced

1 Honeycrisp Apple, cored and cut into ¼-inch slices

"Half Baked Harvest Super Simple", by Tieghan Gerard (Page 177)

Cook gnocchi according to package directions, omitting salt and fat. Drain gnocchi; return to pan. Add spinach, ¼ cup cheese, and 1 tablespoon olive oil; cover and let stand until spinach wilts, 2 to 3 minutes. Gently toss to combine.

Pulse red peppers, tomatoes, baguette, vinegar, garlic, paprika, crushed red pepper, and remaining 4 tablespoons olive oil in a food processor until smooth, about 1 minute.

Divide gnocchi mixture among bowls. Top with sauce and cheese.

16 ounces Potato Gnocchi. 
See this recipe if you feel like making it from scratch!

3 ounces Manchego Cheese, grated (about 6 Tbsp.) and divided

1 cup jarred Roasted Red Peppers, chopped

Gnocchi with Spinach and Red-Pepper Sauce

Heat oven to 400 degrees. In a medium bowl, stir together the goat cheese, cream cheese, lemon juice and a pinch each of salt and pepper. Transfer to a 1-quart baking dish or ovenproof skillet, and spread into an even layer. Bake until warmed through and bubbling, about 20 to 25 minutes.

Meanwhile, cook the bacon in a medium skillet over medium-low heat, stirring occasionally, until golden and crisp, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, then add the dates to the bacon fat in the skillet, and cook, stirring occasionally, until the insides are warm and the outsides blister, about 1 minute.

Top the baked cheese with the dates and bacon, and garnish as you wish. Serve at once.

10 ounces Goat Cheese, at room temperature

4 ounces Cream Cheese, at room temperature

2 tablespoons freshly squeezed Lemon Juice

5 ounces Thick-cut Bacon, cut in ½-inch thick

10 Medjool Dates, pitted and cut into quarters lengthwise, or roughly chopped

Crusty Bread, Grainy Crackers, Endive or Fennel, for serving

Toasted Sliced Almonds or Chopped Pistachios

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)

Brush both sides of chicken with 1 tablespoon oil and sprinkle with chile powder, garlic powder and 1/2 teaspoon salt. Brush the cut sides of the fruit with the remaining 1 tablespoon oil.

Grill the chicken, turning once halfway, until an instant-read thermometer inserted into the thickest part registers 165 degrees F, 6 to 8 minutes. Grill the fruit, cut-side down, until slightly softened and beginning to char, about 4 minutes.

Meanwhile, combine avocado, cilantro, onion, jalapeño, lime juice and the remaining 1/8 teaspoon salt in a medium bowl. When the fruit is cool enough to handle, chop and stir into the salsa.

Serve the chicken with the salsa and a lime wedge.

2 tablespoons Extra-Virgin Olive Oil, divided

½ teaspoon Salt plus ⅛ teaspoon, divided

4 Apricots, Nectarines and/or Peaches, halved and pitted

1 Jalapeño Pepper, seeded and thinly sliced

Grilled Ancho Chicken Breasts & Apricot Salsa

Toast chiles in small dry skillet over medium-high heat; let cool slightly and lightly crush. Combine chiles, vinegar, olive oil, garlic, agave, and scallions in a resealable plastic bag. Season with 2 tsp. salt and pepper. Add chicken; seal bag, eliminating air, and shake to distribute ingredients. Chill overnight.

Prepare grill for medium-low heat. Remove wings from refrigerator and let come to room temperature, 35-50 minutes. Remove wings from bag and pat dry very well with paper towels. Discard marinade.

Mix baking soda, cumin, and togarashi in a large bowl; season with salt. Add wings and toss to coat. Grill wings, turning occasionally, until cooked through and charred in spots, 15-20 minutes. To serve, squeeze lime juice over wings and sprinkle with scallions.

2 Chile De Àrbol or ½ tsp. Red Pepper Flakes

2 pounds Chicken Wings, tips removed, flats and drumettes separated

1 tablespoon Agave Syrup (nectar) or Honey

Grilled Chicken Wings with Vinegar and Chiles

Cover potatoes with 3 qt. water in a large saucepan. Stir in ½ cup salt. Bring to a simmer over medium-high heat. Reduce heat to medium and continue to simmer until potatoes are just tender when pierced with a skewer or paring knife, about 12 minutes. Drain and let cool slightly.

Meanwhile, prepare a grill for medium heat. Whisk vinegar, fish sauce, honey, and 3 Tbsp. oil in a small bowl. Stir in chiles. Season dressing with salt; set aside.

Cut onion in half through the root, then cut each half into 5 wedges so that they’re still held together by the root.

Finely grate garlic into a large bowl. Whisk in ¼ cup oil. Add onion wedges to bowl. Smash potatoes lightly with your hands as you add them to bowl, tossing gently to coat with garlic oil. Season with salt.

Grill potatoes and onion wedges, turning occasionally, until charred all over, 12–15 minutes. Wipe out bowl you tossed the potatoes in, then return potatoes and onions to bowl when they’re finished grilling.

Pour dressing over potatoes, tossing to coat. Add basil (tearing any large leaves in half) and sesame seeds. Taste and season with salt if needed, then toss again to combine.

Transfer potato salad to a serving bowl. Drizzle with oil.

¼ cup plus 3 Tbsp. extra-virgin Olive Oil, plus more for drizzling

Grilled Potato Salad With Chiles and Basil

Season beef with a few generous pinches of salt and pepper.  Heat 1 tablespoon oil in a large stockpot over medium-high heat.  Add half of beef to pan.  Cook until seared, turning the beef every 30-45 seconds or so until all sides are browned.  Remove beef from pan with a slotted spoon, and transfer to a clean plate.  Add an additional 1 tablespoon oil to the stockpot, and repeat this process with the remaining half of the beef, transferring it afterwards to the plate as well.

Add the onion to the stockpot (adding extra oil if needed, but usually there is leftover drippings/oil from the beef) and saute for 5 minutes, stirring occasionally. Add garlic and saute for 1 minute, stirring occasionally.  Then stir in the flour until it has evenly coated the onions, and cook for 1 minute, stirring occasionally.  Gradually stir in the Guinness, and use a wooden spoon to scrape the bottom of the pan to loosen any of those yummy brown bits. Stir in the beef stock, carrots, potatoes, tomato paste, bay leaf, thyme, and the cooked beef (along with any of its accumulated juices). Continue cooking until the stew reaches a simmer.  Then cover and reduce heat to medium-low.  Simmer over low for 1 1/2 hours, stirring occasionally, until the beef is tender and the potatoes are soft.

Remove bay leaf and season with additional salt and pepper if needed.

Serve warm garnished with chopped parsley if desired.

3 pounds Beef Chuck Roast, trimmed of excess fat and cut into bite-sized pieces

Kosher Salt and freshly-cracked black Pepper

1 large White or Yellow Onion, peeled and diced

3 Large Carrots, peeled and diagonally sliced into bite-sized pieces

1.5 lbs. Yukon Gold Potatoes, cut into bite-sized pieces

In a medium saucepan cook broccoli in boiling, lightly salted water 3 minutes; drain. Rinse with cold water; drain again.

Coat a 2-quart rectangular baking dish with cooking spray. Add potatoes and chives to prepared dish; toss to combine. Top with broccoli, ham, and cheese.

In a medium bowl combine the eggs, milk, salt, pepper, and garlic powder. Pour egg mixture over potato mixture. Cover with foil and chill overnight.

To serve, preheat oven to 350°F. Bake, uncovered, 50 to 55 minutes or until eggs are set. If necessary to prevent overbrowning, cover with foil the last 10 minutes.

4 cups Frozen Hash Brown Potatoes, thawed

2 tablespoons coarsely snipped Fresh Chives

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

Make sponge: Put 1 cup lukewarm water in a large mixing bowl. Add yeast and sugar. Stir to dissolve. Add the whole-wheat flour and ¼ cup all-purpose flour and whisk together. Put bowl in a warm (not hot) place, uncovered, until mixture is frothy and bubbling, about 15 minutes.

Add salt, olive oil and nearly all remaining all-purpose flour (reserve ½ cup). With a wooden spoon or a pair of chopsticks, stir until mixture forms a shaggy mass. Dust with a little reserved flour, then knead in bowl for 1 minute, incorporating any stray bits of dry dough.

Turn dough onto work surface. Knead lightly for 2 minutes, until smooth. Cover and let rest 10 minutes, then knead again for 2 minutes. Try not to add too much reserved flour; the dough should be soft and a bit moist. (At this point, dough may refrigerated in a large zippered plastic bag for several hours or overnight. Bring dough back to room temperature, knead into a ball and proceed with recipe.)

Clean the mixing bowl and put dough back in it. Cover bowl tightly with plastic wrap, then cover with a towel. Put bowl in a warm (not hot) place. Leave until dough has doubled in size, about 1 hour.

Heat oven to 475 degrees. On bottom shelf of oven, place a heavy-duty baking sheet, large cast-iron pan or ceramic baking tile. Punch down dough and divide into 8 pieces of equal size. Form each piece into a little ball. Place dough balls on work surface, cover with a damp towel and leave for 10 minutes.

Remove 1 ball (keeping others covered) and press into a flat diskc with rolling pin. Roll to a 6-inch circle, then to an 8-inch diameter, about ⅛ inch thick, dusting with flour if necessary. (The dough will shrink a bit while baking.)

Carefully lift the dough circle and place quickly on hot baking sheet. After 2 minutes the dough should be nicely puffed. Turn over with tongs or spatula and bake 1 minute more. The pita should be pale, with only a few brown speckles. Transfer warm pita to a napkin-lined basket and cover so bread stays soft. Repeat with the rest of the dough balls.

35 grams Whole-Wheat Flour (¼ cup), preferably freshly milled

310 grams Unbleached All-Purposed Flour (2½ cups)

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.

Heat the oven to 425 degrees. Make the chutney: In a blender, combine the cilantro, green chile, lime juice, sugar and salt and blend until smooth. If the mixture is too thick to blend, add up to 3 tablespoons water, a tablespoon at a time, to get it going. Taste and adjust the salt and lime juice, if needed. Set aside.

In a medium bowl, lightly mash the beans with a fork (this is so they won’t roll off the chips), and season them with salt. On a foil-lined 13-by-18-inch sheet pan, arrange half the chips, followed by half the beans, onions, tomatoes and cheese (in that order). Repeat to make a second layer. Bake for 7 to 10 minutes on the highest rack of the oven, until the cheese is melted and bubbling.

While the nachos are in the oven, make the chhonk: In a small pan or a butter warmer over medium-high, heat the ghee. Once the ghee melts (or the oil begins to shimmer), add the cumin seeds and cook until they start to sputter and brown, about 15 seconds. Immediately remove the pan from the heat and stir in the red chile powder. Set aside.

Evenly drizzle the cilantro chutney and the tamarind sauce on top of the nachos, followed by the chhonk. Add a few dollops of the Greek yogurt, if using.

1 large bunch fresh Cilantro, leaves and tender stems roughly chopped (about 4 cups)

1 small Indian Green Chile or Serrano Chile, stem removed and roughly chopped

2 tablespoons fresh Lime Juice (from about 1 lime), plus more as needed

¾  teaspoon Kosher Salt, plus more as needed

1  (15-ounce) can Black Beans, rinsed and drained

1 (8-ounce) bag White Corn Tortilla Chips, preferably unsalted

2  medium Roma Tomatoes, cored and finely chopped

4 cups shredded Sharp Cheddar Cheese (about 1 pound)

¼ cup store-bought Tamarind Sauce (or 1/4 cup date syrup or maple syrup whisked with 1 tablespoon lime juice)

Pinch of Red Chile Powder, such as Ground Cayenne

Indian-ish Nachos with Cheddar, Black Beans and Chutney

Prepare a grill for medium-high heat; lightly oil grate. Pat pork chops dry and season generously all over with salt and pepper. Place on a rimmed baking sheet and let sit at room temperature at least 30 minutes and up to 1 hour.

Meanwhile, toast coriander seeds in a dry small skillet over medium heat, tossing often, until golden brown and fragrant, about 2 minutes. Transfer seeds to a cutting board and let cool. Using a flat-bottomed mug or a heavy skillet, lightly crush. Place in a small bowl and add vinegar, sugar, and ½ cup oil. Season with salt and pepper and whisk until sugar and salt are dissolved. Set marinade aside.

Toss jalapeños and 1 Tbsp. oil in a small bowl to coat; season with salt and pepper. Pat pork chops dry again (the salt will have drawn out more moisture) and rub with remaining 2 Tbsp. oil. Grill jalapeños, turning often, until softened and blackened in spots, about 5 minutes. Transfer to a cutting board. Grill pork chops, turning every 2 minutes or so, until cooked through but still medium-rare closest to the bone (an instant-read thermometer inserted near the bone should register 145°), 8–12 minutes. Transfer to cutting board and let rest 10–15 minutes.

Cut pork along the bone to remove meat in one piece; slice ½" thick and transfer to a rimmed platter. Slice jalapeños crosswise into rounds and scatter over pork. Pour reserved marinade over and let sit at least 15 minutes and up to 1 hour before serving. To serve, scatter onion over.

½ cup plus 3 Tbsp. extra-virgin Olive Oil, divided, plus more for grill

4 Bone-In Pork Rib Chops (about 10 oz. each)

¼ medium White Onion, very thinly sliced

Blend all marinade ingredients in a blender until smooth.

Rub marinade under chicken skin. Divide chicken between two sealable plastic bags. Seal bags, pressing out excess air, then turn bags over several times to distribute marinade. Put bags of chicken in a shallow pan and marinate, chilled, turning once or twice, 1 day.

Let chicken stand at room temperature 1 hour before cooking.

If cooking the chicken in  the oven, roast chicken in two large baking pans in the upper and lower thirds of at 400 degrees, switching the position of the pans halfway through the roasting, 40-45 minutes total.

If grilling the chicken, see recipe for instructions.

In a medium bowl, stir together all the ingredients. Serve immediately or store the salsa in the refrigerator in an airtight container for up to 3 days.

6 fresh Scotch Bonnet or Habanero Chile, stemmed and seeded

4 Chicken Breast Halves with Skin and Bones (3 pounds), halved crosswise

2 1/2 to 3 pounds Chicken Thighs and Drumsticks

Medium Spice — add seeds from two habaneros

Working in batches if needed, combine all the obe ata ingredients except the canola oil in a blender and purée on high until smooth. The liquid from the can of tomatoes should suffice, but you can add up to ¼ cup of water if necessary to get the purée going. (You should have about 3 cups of purée.)

Heat the 2 tablespoons canola oil in a medium saucepan over medium-high. Add the purée and bring to a simmer. Reduce heat to medium, cover and simmer until the sauce is slightly reduced by about a third of its original volume, 18 to 20 minutes. (It should make about 2 cups. Obe ata can be cooled and refrigerated for up to 2 weeks, or frozen for up to 1 month.)

Heat the oven to 350 degrees. Heat the ½ cup canola oil in a large Dutch oven over medium until shimmering, about 1 minute. Add the onions and cook, stirring frequently, until softened, 6 to 8 minutes. Remove half the onions to a plate and set aside. Add the garlic and sauté until fragrant and translucent, about 2 minutes. Add the tomato paste, turmeric and smoked paprika, if using, and toast, stirring occasionally, until turmeric is fragrant and tomato paste has deepened to a dark red color, about 2 minutes.

Stir in the obe ata sauce and bring to a simmer over medium heat. The habanero oils love to disperse in the air, so you may want to turn on your stovetop fan or open a window while simmering the obe ata. Stir in the rice, thyme and bay leaf, and season with salt and pepper. Stir in the stock and cover with a lid. Transfer the pot to the oven and cook until rice is just tender, 35 minutes.

Remove the pot from the oven and let sit, covered (no peeking) for 15 minutes. Uncover, fluff the rice with a fork and stir in the reserved sautéed onions. Adjust seasoning, if necessary, and discard the thyme sprigs and bay leaf. Serve warm.

1 (14oz) Can Whole Peeled Tomatoes with their juices

1 medium Red Bell Pepper, stemmed, seeded and roughly chopped

½ medium Red Onion, peeled and roughly chopped

1 (1-inch) piece Fresh Ginger, peeled and finely chopped

2 tablespoons Canola or other neutral oil

2 medium Red Onions, peeled, halved and thinly sliced

3 cups parboiled Long-Grain Rice (such as Carolina Gold or Uncle Ben’s Original), basmati or jasmine rice (about 1¼ pounds)

The obe ata can be cooled and refrigerated for up to 2 weeks, or frozen for up to 1 month.

Preheat the oven to 425 degrees F. On a rimmed baking sheet, toss the sweet potatoes with 1 tablespoon oil, salt, and pepper. Transfer to the oven and roast for 20 minutes.

To make the Gochujang sauce. In a glass jar, combine the soy sauce, Gochujang, honey, ginger, garlic, 1 tablespoon oil, and the sesame seeds.

Add the chicken to a bowl and toss with half of the Gochujang sauce. Remove the potatoes from the oven and slide them to 1 side of the pan. Add the chicken and any sauce left in the bowl to the other side. Return to the oven and continue roasting another 15 minutes, until the chicken is cooked through. During the last 2-3 minutes of cooking, switch the oven to broil and broil until the chicken chars on the edges and the sauce sticks to the chicken. Watch closely, the broiler can burn food fast.

Meanwhile, combine 2-3 tablespoons of the remaining Gochujang sauce with the yogurt. Season with salt. This is the "yum yum" sauce. Reserve any remaining Gochujang sauce for serving.

In a bowl, toss the kale with 1 tablespoon oil, the lime juice, and a pinch of salt. Toss in the cilantro.

To serve, divide the rice between bowls. Top with chicken, potatoes, kale, and avocado. Add additional toppings as desired. Serve drizzled with the "Yum Yum" sauce.

Divide the rice among 4-6 storage containers and arrange the chicken, sweet potatoes, and kale on top. Add desired toppings. Store the "Yum Yum sauce" and avocado separately and add just before serving. 

Alternately, you can store the rice, chicken, and veggies in separate containers and assemble when ready. Food will keep in the fridge for up to 4-5 days. 

Before serving, warm each bowl, if desired, and top with "Yum Yum sauce and avocado.

2 medium Sweet Potatoes, cut into 1 inch cubes

3 tablespoon toasted sesame or extra virgin Olive Oil

3-4 tablespoons Gochujang (Korean chili paste)

2 pounds Boneless Chicken Breasts, cut into 2 inch cubes

1/4 cup plain Greek Yogurt, Sour Cream, or Olive Oil Mayo

Avocado, Shredded Carrots, Green Onions, Sliced Cucumbers, for serving

Korean Chicken Bowl with Sweet Potatoes 

Heat the olive oil, scallions, red-pepper flakes and cilantro in a small pot over medium-low heat. Cook, swirling occasionally, until the scallions and red-pepper flakes start to visually and audibly sizzle and frizzle and turn the oil a bright, fiery orange. Remove from the heat, and let cool enough to taste without burning your mouth, then season with salt and pepper.

Combine the labneh and lemon juice in a medium bowl, and season with salt and pepper. Spoon into a bowl and swirl in the sizzled scallion mixture. Top with extra cilantro, if you like.

4 Scallions (or green garlic), white and light green parts, thinly sliced

2 tablespoons finely chopped fresh Cilantro (leaves and tender stems) or chives, plus more for garnish

2 cups Labneh, Full-Fat Greek Yogurt or Sour Cream

Sizzled scallion oil can be made up to a week ahead, wrapped tightly, and refrigerated. Labneh can also be seasoned a week ahead, wrapped tightly, and refrigerated. Combine the two just before serving.

Serve with raw vegetables for dipping, as a spread with crackers or flatbread, or alongside roasted lamb or vegetables.

Labneh Dip with Sizzled Scallions and Chile (Almost Ranch)

Position the rack in the upper third of the oven and preheat to 375°F.

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