This spring, cook up healthy, delicious dishes filled with flavors from the East
Recipes by Caroline Chambers – Photographs by Helene Dujardin – Food Styling by Anna Hampton
Turkey Larb Lettuce Wraps
3 Tbsp. coconut aminos or soy sauce
1 Tbsp. honey
1 Tbsp. fish sauce
1 Tbsp. sambal oelek or sriracha
Juice of 1 lime
2 Tbsp. vegetable or olive oil
4 green onions, trimmed and thinly sliced
1 lb. ground turkey
1/4 tsp. kosher salt
2 garlic cloves, grated
2 Tbsp. finely chopped mint
2 Tbsp. finely chopped basil
1. In a small bowl, stir together the coconut aminos, honey, fish sauce, sambal oelek and lime juice until smooth. Set aside
2. Warm oil in a large nonstick skillet over medium-high heat. Add the green onions and cook until softened, about 1 minute. Add the turkey, salt and garlic and cook, breaking up the meat with a wooden spoon or spatula, until turkey is almost completely cooked through (no pink remains), 4 to 6 minutes. Stir in the coconut aminos mixture and cook until all sauce has been absorbed about 2 minutes. Remove from heat then stir in the mint and basil.
3. Serve on lettuce leaves with a pinch of chopped peanuts, fresh cilantro and sriracha over top.
For serving: butter lettuce leaves, roasted and salted peanuts, sriracha, fresh cilantro
CHEF’S NOTE: Find coconut aminos (which have less sodium than soy sauce) and sambal oelek in the Asian food section of your grocery store.
Nutrition facts (per serving): 265 calories, 14g total fat, 2g saturated fat, 15mg cholesterol, 413mg sodium, 7.5g carbohydrates, 0.5g fiber, 3g sugar, 20g protein
Spicy Orange Sriracha-Glazed Brussels Sprouts
(Serves 2 to 4)
1 lb. Brussels sprouts, trimmed
1 Tbsp. olive oil
1/4 tsp. kosher salt
Juice of 3 large oranges (about 1/3 cup of juice)
1 Tbsp. sriracha
2 Tbsp. coconut aminos or soy sauce
1 Tbsp. rice wine vinegar
1 1/2 tsp. fish sauce
2 green onions, trimmed and thinly sliced
1. Preheat oven to 450°F. Halve small Brussels sprouts and quarter larger sprouts so all pieces are roughly the same size.
2. Place the sprouts in a large bowl and toss with the olive oil and salt. Transfer to a baking sheet and spread out so no Brussels sprouts are touching. Place the baking sheet in the middle of the oven and roast for 25 to 30 minutes, stirring every 10 minutes or so, until the sprouts are dark brown and crispy.
3. While the Brussels sprouts cook, make the spicy orange sauce. In a small pot over high heat, combine the orange juice, sriracha, coconut aminos, rice wine vinegar and fish sauce. Bring to a boil. Lower the heat to medium and cook for 10 to 15 minutes, or until reduced down to about 3 tablespoons. Keep a close watch; if you reduce it too far it will quickly burn.
4. Transfer the Brussels sprouts, spicy orange sauce and scallions to a large bowl and toss to combine. Serve immediately.
Nutrition facts (per serving): 122 calories, 3.5g total fat, 0.25g saturated fat, 0mg cholesterol, 369mg sodium, 19g carbohydrates, 4.5g fiber, 5g sugar, 4g protein
Coconut Milk Grilled Chicken Thighs
1 (14-oz.) can coconut milk
1/4 cup coconut aminos or soy sauce
2 Tbsp. sriracha or sambal oelek
2 Tbsp. honey
Juice of 2 limes
1/2 tsp. ground ginger
1/2 tsp. garlic powder
2 lb. boneless, skinless chicken thighs
Lime wedges, for serving
1. In a large bowl, stir together coconut milk (the cream part on top may be hard and make your marinade look chunky; this is not a problem), coconut aminos, sriracha, honey, lime juice, ground ginger and garlic powder. Add the chicken thighs, toss to coat, and cover with plastic wrap. Refrigerate for at least 2 hours, or up to 24.
2. Remove chicken from marinade, dripping off as much excess as possible back into the bowl, and transfer to a rimmed baking sheet or large plate. Pour the marinade into a small pot or saucepan, bring to a boil over high heat, then reduce heat to medium and simmer, stirring occasionally, until reduced by about a third.
3. Preheat an outdoor grill to medium-high heat and clean the grates well. Grill the chicken for 4 minutes, basting with the sauce once, then flip and cook for another 4 minutes (or until fully cooked), basting one more time.
4. Transfer chicken to a platter. Brush the remaining sauce onto each piece. Serve with lime wedges.
Nutrition facts (per serving): 327 calories, 16g total fat, 8g saturated fat, 127mg cholesterol, 497mg sodium, 15g carbohydrates, 0g fiber, 9g sugar, 27g protein
Sesame-Crusted Veggie Potstickers
(Makes 40 to 50)
1/4 of a large (about 1-lb.) head of green or Napa cabbage, roughly chopped
1 cup peeled, roughly chopped carrots
1 cup broccoli florets
2 green onions, trimmed and roughly chopped
1-inch piece of fresh ginger, peeled and roughly chopped
2 garlic cloves
2 Tbsp. soy sauce or coconut aminos
3 Tbsp. sesame oil, divided
1/4 cup sesame seeds
40 to 50 wonton wrappers (package sizes vary; can be found refrigerated near tofu)
Creamy Honey-Soy Sesame Dipping Sauce:
1/4 cup tahini paste
2 Tbsp. coconut aminos
1 Tbsp. rice wine vinegar
1 Tbsp. honey
2 tsp. sriracha
1. Place cabbage in a food processor and pulse to mince, about 15 pulses. Transfer to your largest skillet. Place carrots, broccoli, green onions, ginger and garlic in the food processor and pulse to mince, 20 to 25 pulses. Add to the skillet along with the cabbage.
2. Add 1 tablespoon of water to the skillet, cover and cook over medium heat for 10 minutes to steam the vegetables. Remove cover and stir in the soy sauce and 1 tablespoon of sesame oil. Stir frequently until all of the liquid has been absorbed, 3 to 5 minutes. Remove from heat and let cool.
3. Pour the sesame seeds into a shallow bowl. To assemble the potstickers, lay about 8 wrappers at a time out on a clean surface, covering the package with a damp paper towel. Spoon 1 teaspoon of filling in a line down the center of the wonton wrapper, leaving a small border. Dip your finger into water and swipe it along the top edge of the wrapper, then, starting at the bottom, roll it tightly around the filling, forming a cigar shape. Wet the seam-side of the potsticker and dip it into the bowl of sesame seeds so they stick. Repeat process with remaining wrappers.
4. Warm 1 tablespoon of sesame oil in a large nonstick skillet over medium-high heat. Place as many potstickers as will fit in the skillet seed-side down and cook for 1 to 2 minutes, until golden brown. Pour 1 tablespoon of water into the skillet (be careful—it will splatter!) and cover immediately. Turn heat to medium-low and steam for 2 minutes. Transfer potstickers to a serving platter. Repeat in batches, as needed.
5. To make the dipping sauce, in a large bowl, whisk together all ingredients. Stir in warm water, 1 tablespoon at a time, until it
has reached a creamy but loose-enough-to-dip consistency. Serve potstickers alongside dipping sauce.
CHEF’S NOTE: Leftovers? To freeze, place assembled, uncooked potstickers on a parchment-lined baking sheet so they are not touching. Freeze for two hours then transfer potstickers to a freezer bag and use within three months. Thaw then cook as described below.
Nutrition facts (per potsticker with sauce): 50 calories, 2g fat, 0g saturated fat, 0.5mg cholesterol, 75mg sodium, 5g carbohydrates, 0.5g fiber, 1g sugar, 1.5g protein