Asian Citrus Salad

Vinaigrette:

  • 1/4 cup orange or pineapple juice
  • 2 Tbs soy sauce or coco aminos
  • 1 Tbs honey or agave
  • 1 tsp lime juice (more or less to taste)
  • 1/4 tsp chili paste or Sriracha (more or less depending on your affinity for spice)
  • 2 tsp minced garlic
  • 2 Tbs freshly grated ginger
  • 1/8 cup sesame oil
  • 1/8 cup neutral tasting oil (we like grapeseed)

Salad:

  • 1 head of Romaine
  • 1/2 pound of garden lettuce mix
  • 1 cup shredded carrots
  • 1 cup shredded red and/or green cabbage
  • 1 can of mandarin oranges
  • 1 can of sliced bamboo shoots
  • handful of sliced almonds
  • handful of crunchy chow mein noodles
  • shredded chicken

Instructions:

  1. In a blender, puree vinaigrette ingredients until combined. This can also be done with an immersion blender.
  2. Use as a dressing over salad ingredients. Feel free to change up the salad ingredients to suit your tastes.
  3. The vinaigrette also makes a wonderful marinade for chicken or pork!

Steak Lettuce Cups

Ingredients:

  • 1/4 cup finely chopped English hothouse or Persian cucumber
  • 1/4 cup thinly sliced scallions
  • 1 1/2 tablespoons fresh lime juice
  • 1 teaspoon finely grated peeled ginger
  • 8-ounce flank steak
  • 1/2 teaspoon salt
  • 1/4 teaspoon chili powder
  • 16 small crunchy inner leaves of butter lettuce, romaine, or endive
  • 2 tablespoons chopped salted roasted peanuts
  • 2 tablespoons thinly sliced fresh mint leaves
  • Asian sweet chili sauce

Instructions:

  1. Combine first four ingredients in a medium bowl. Season to taste with kosher salt and set aside.
  2. Heat a grill pan or a lightly oiled cast-iron skillet over high heat. Season steak with salt and chili powder. Grill steak, turning once, until charred on both sides, about 8 minutes for medium-rare. Transfer to a cutting board and let rest for 10 minutes.
  3. Arrange butter lettuce, romaine, or endive on a large platter. Thinly slice steak against the grain, then cut slices crosswise into 1-inch pieces. Add steak to cucumber mixture and toss to mix. Season to taste with salt and more lime juice, if desired.
  4. Divide steak salad mixture among lettuce cups; garnish with peanuts and mint leaves. Drizzle with Asian sweet chili sauce.

Sautéed Greens and Olives

Ingredients:

  • 4 garlic cloves, thinly sliced
  • 1/4 tsp crushed red pepper flakes, more to taste
  • 10 cups torn mixed greens (kale, spinach, lettuce)
  • kosher salt and fresh ground pepper
  • 1/4 cup pitted and halved black olives
  • 2 Tbs fresh lemon juice

Instructions:

  1. Heat oil in a large skillet over medium heat. Add garlic and cook, stirring often, until beginning to brown, about 2 minutes.
  2. Add red pepper flakes and cook, stirring, until fragrant, about 1 minute.
  3. Add greens a handful at a time, tossing until wilted between additions; season with salt and pepper and cook until all greens are wilted and softened, about 3 minutes longer.
  4. Add olives and lemon juice and toss to combine; season with red pepper flakes and more lemon juice, if desired.

Recipe from bonappetit.com