Chicken Satay Skewers

serves 6

¼ cup coconut milk
3 Tbsp soy sauce, divided use
2½ tsp curry powder
1½ tsp turmeric
3 cloves garlic, minced
1⅓ Tbsp grated ginger, divided use
1⅔ Tbsp brown sugar, divided use
½ Tbsp fish sauce
Zest of one lime
2 lbs boneless, skinless chicken thighs
3 Tbsp peanut butter
1 Tbsp fresh lime juice
2 tsp chili garlic sauce
1 Tbsp canola oil
Kosher salt and black pepper

Make the marinade by combining coconut milk, 2 Tbsp soy sauce, curry powder, turmeric, garlic, 1 Tbsp ginger, 1 Tbsp brown sugar, fish sauce and lime zest in a medium bowl. Slice chicken into 1-inch segments and transfer to a large bowl. Add marinade and toss to coat; cover and chill at least 2 hours, or overnight.

Make a peanut sauce by stirring together peanut butter, 1 Tbsp soy sauce, lime juice, ⅔ Tbsp brown sugar, chili garlic sauce and ⅓ Tbsp ginger in a small bowl. Whisk in 2-3 Tbsp water until desired consistency is reached; set aside.

Preheat grill to medium-high heat. Transfer chicken to a plate, discarding excess marinade. Thread chicken onto skewers. Brush with canola oil and season with salt and pepper. Grill skewers, turning occasionally, about 12-15 minutes. Serve with peanut sauce.

Carrot Lentil Salad

serves 4

1 lb young carrots, tops intact
2 medium beets, peeled
¼ cup extra-virgin olive oil
1 tsp salt
¼ tsp ground black pepper
1 cup French lentils
2 cups vegetable stock
½ cup plain yogurt
½ cup feta cheese, crumbled
1 Tbsp lemon juice
1 Tbsp fresh dill, chopped
1 Tbsp fresh chives, chopped
½ cup hazelnuts, toasted

Heat oven to 400°F. Halve carrots lengthwise and cut beets into wedges. Toss with olive oil, salt and pepper, and arrange on a rimmed baking sheet. Roast until a fork can easily pierce carrots and beets, about 40 minutes. Meanwhile, rinse lentils in a mesh strainer. Add lentils and stock to a small saucepan and bring to a rapid simmer. Reduce heat and gently simmer 20 to 30 minutes.

Whisk together yogurt, feta, lemon and herbs. Set aside. Arrange lentils on a serving plate. Top with carrots and beets, and drizzle feta yogurt sauce. Garnish with toasted hazelnuts.

Lemon Thyme Chicken Thighs

serves 4

4 bone-in, skin-on chicken thighs
Olive oil
Sea salt
Black pepper, freshly ground
½ cup dry white wine
1 tsp whole grain mustard
1 medium lemon, thinly sliced
4 cloves garlic, skins removed
8 fresh thyme sprigs

Heat oven to 400°F. Drizzle chicken thighs with olive oil and season with salt and pepper.

Place thighs skin-side down in a single layer in a large, cold cast iron skillet. Place the skillet over medium heat and cook undisturbed, 14 to 15 minutes. Meanwhile, whisk together white wine and mustard in a small bowl.

When skin is crisp and releases easily from the pan, flip thighs so they are skin-side up. Pour in white wine and mustard mixture, and arrange lemon slices, garlic and thyme in the pan. Roast in the oven on the center rack until chicken reaches an internal temperature of 165°F, 13 to 15 minutes. Serve immediately.

Mediterranean Meatballs

serves 4

1 package Eastside beef and lamb meatballs
4 small onions, halved
3 Tbsp olive oil, divided use
1 can fire roasted crushed tomatoes (28 oz)
½ cup dry white wine
½ tsp sea salt
½ tsp ground black pepper
1 cup Greek yogurt
1 garlic clove, finely minced
Zest of one lemon
¼ cup pine nuts, toasted
½ cup Italian parsley, chopped
1 clamshell arugula (6 oz)

Heat oven to 350°F. Heat 2 tablespoons oil in a large ovenproof skillet. Add meatballs and onions, cut side down, and cook over medium heat. Turn meatballs to brown on all sides. Reduce heat and add white wine and crushed tomatoes. Season with salt and pepper. Transfer to oven and cook uncovered, about 10 minutes.

Stir together yogurt and 1 tablespoon olive oil in a small bowl until smooth consistency is reached. Add in garlic and lemon and stir until combined.

Arrange arugula in a wide, low bowl. Top with slightly cooled meatballs, yogurt sauce, pine nuts and chopped parsley. Serve with sliced pita or pearled couscous.

Chili Lime Chicken Tacos

serves 4

4 boneless, skinless chicken breasts
¼ cup fresh lime juice
¼ cup cilantro, chopped
2 Tbsp olive oil
Zest of two limes
2 cloves garlic, minced
1 tsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
2 tsp brown sugar
1 tsp sea salt
¼ tsp ground black pepper

Whisk together lime juice, cilantro and olive oil. Pour over chicken breasts. Cover and chill 30 minutes.

Meanwhile, combine lime zest, garlic, chili powder, cumin, paprika, sugar, salt, and black pepper. Pour off excess liquid from chicken and cover generously with spice mixture. Cover and chill at least one hour.

Bring chicken to room temperature. Grill over medium-high heat, approximately 5 minutes per side. Remove chicken from grill and let rest 5 minutes. Slice and serve with warm tortillas, crisp greens and the salsa of your choice.