Peruvian Stir-Fried Chicken & Noodles (Tallarín Saltado)

This chicken and noodle stir-fry dish, tallarín saltado, is a classic Peruvian dish. According to Milk Street, simple stir-fry dishes like this are a staple of the Chinese-influenced cuisine known as chifa. Chifa cuisine combines South American and East Asian flavors and ingredients.

This recipe was adapted from Milk Street, contributed by Malcolm Jackson. Jackson uses balsamic vinegar in place of the more traditional red wine vinegar and substitutes a jalapeño or Fresno chile for the ají amarillo chile that would be used in Peru. The dish was fresh, fast and fabulous. We loved it!

We ate the stir-fry with roasted broccoli- a strange combination- but it was ultimately a nice compliment. 🙂

Yield: Serves 6

• 12 ounces spaghetti (I used whole wheat)
• kosher salt and freshly ground black pepper
• 4 1/2 T oyster sauce
• 3 T light soy sauce
• 3 T balsamic vinegar
• 4 T grapeseed oil or other neutral oil
• 1 1/2 pounds boneless, skinless chicken thighs (about 5), trimmed and cut into 3/4 strips
• 1 large red onion, halved and sliced into 1/2-inch wedges
• 6-7 garlic cloves, thinly sliced
• 1 large red, yellow, or orange bell pepper, stemmed, seeded, and thinly sliced
• 1 Fresno or jalapeño chile, stemmed, halved, and thinly sliced lengthwise
• freshly squeezed juice of 1 lime, plus wedges to serve
• 1/4 cup plus 2 T lightly packed fresh cilantro leaves

1. In a large saucepan, bring 2 quarts water to a boil. Meanwhile, prep all remaining ingredients.
2. Add the pasta and 1 tablespoon salt to the boiling water; cook, stirring occasionally, until just shy of al dente. Reserve about 1 cup of the cooking water, then drain. (I cooked my pasta for 5 minutes.)
3. In a small bowl, stir together the oyster sauce, soy sauce and vinegar; set aside.
4. In a 14-inch skillet over medium-high, heat the oil until barely smoking. (I used a stainless steel skillet.)
5. Add the chicken, onion, and garlic, distributing the ingredients evenly, then sprinkle with salt and pepper. Cook, without stirring, until the chicken is well browned on the bottom and releases easily from the pan, about 4 to 5 minutes. (See Tip)
6. Add the oyster sauce mixture and cook, stirring and scraping up any browned bits, until the sauce is syrupy, 2 to 3 minutes.
7. Add the bell pepper and chile; cook, stirring occasionally, until the vegetables begin to soften, about 2 minutes.
8. Add the pasta and stir to combine. Add 1/2 cup of the reserved pasta water and cook, tossing constantly, until the noodles are al dente, 2 to 3 minutes.
9. Off heat, stir in the lime juice. Taste and season with salt and pepper.
10. Place half of the stir-fry in a serving bowl and sprinkle with half of the cilantro. Repeat with the remaining stir-fry and cilantro. Serve with lime wedges on the side, as desired.

Tip: Don’t stir the chicken too soon after adding it to the skillet. Left undisturbed, it forms a fond, or browned bits that stick to the skillet. The dish’s flavor develops when the oyster sauce mixture deglazes that fond. After adding the pasta water, stir vigorously; this helps the sauce come together.

Thai Roast Chicken Thighs with Cabbage & Coconut Rice

Yes, it’s true… My husband and I could eat some sort of chicken and rice dish on a daily basis. This version was amazing!

This recipe was inspired by the rotisserie chicken from the now closed Uncle Boons in NYC where the chicken was roasted on rotating spits with heads of cabbage to catch all of the juices. The recipe was adapted from Bon Appétit, contributed by Diana Yen. I used boneless, skinless chicken thighs instead of skin-on and bone-in.

I was able to incorporate my CSA cabbage in the dish- it was the impetus behind selecting the recipe. In this version, cabbage is used to line the skillet, allowing it to absorb all of the seasonings and pan drippings. I will definitely add this dish to my arsenal of favorite cabbage recipes to make in the future.

We ate the chicken and rice with roasted beets, kohlrabi, carrots, and fennel from my CSA share. I garnished the finished dish with CSA cilantro and served sautéed broccolini from my share on the side as well. A feast and a true celebration of my CSA box! 🙂

Yield: 4 to 6 servings

• zest and juice of 1 lime
• 1 1″ piece ginger, peeled with a spoon, finely grated, plus 3 peeled slices, divided
• 3 large garlic cloves, finely chopped
• 1/3 cup coconut palm sugar or (packed) light brown sugar
• 4 T fish sauce
• 1 13.5-oz. can unsweetened coconut milk, divided
• 2 T extra-virgin olive oil, plus more for brushing
• 2 tsp freshly ground black pepper, plus more
• 2 lbs boneless, skinless chicken thighs
• 1/2 medium head of green cabbage, stem trimmed, sliced into 1″-thick wedges
• 1/2 tsp Diamond Crystal or 1/4 tsp Morton kosher salt, plus more
• 1 cup white jasmine or Basmati rice, rinsed until water runs clear
• cilantro leaves with tender stems and lime wedges, for serving

1. Whisk lime zest and juice, grated ginger, garlic, sugar, fish sauce, 1/2 cup coconut milk, 2 T oil, 2 tsp pepper in a large bowl to combine.
2. Set 1/4 cup marinade aside for serving.
3. Place chicken in remaining marinade and toss to coat. Cover and chill at least 1 hour and up to 12 hours.
4. Preheat oven to 400°. (I set my oven to convection roast.)
5. Generously brush cabbage wedges on both sides with oil; season with salt and pepper. Arrange, a cut side down, in a 12-inch cast-iron skillet.
6. Remove chicken from marinade and set, “skin side up,” on top of cabbage; season with salt and pepper. Roast 15 minutes.
7. Increase oven temperature to 450° and continue to roast, rotating pan halfway through, until chicken thighs are browned and crispy, 7 to 10 minutes more, or until the internal temperature is 165 degrees.
8. While the chicken is roasting, bring rinsed rice, ginger slices, remaining 1 cup coconut milk, remaining 1/2 tsp Diamond Crystal or 1/4 tsp Morton kosher salt, and 1 cup water to a boil in a medium saucepan over medium-high heat. Reduce heat, cover, and simmer until liquid is absorbed, 15–20 minutes. Remove pan from heat. Fish out and discard ginger slices. Re-cover pan and let rice sit until ready to serve.
9. Arrange chicken on a platter; drizzle with reserved marinade and top with cilantro leaves. Serve with coconut rice and lime wedges for squeezing over. (I served the chicken on individual plates over the coconut rice.)

Cowboy Caviar

My daughter was absolutely obsessed with making cowboy caviar this summer. This recipe made a large volume. The leftovers were perfect to have available to eat as a side, a dip, or over salad greens. Everyone loved it.

This version was adapted from The New York Times, contributed by Margaux Laskey. We ate it with tortilla chips and grilled chicken sausages for dinner. 🙂 I served the diced mango as an additional topping on the side to please everyone in my crowd.

Yield: 8 cups

• 5 T olive oil
• 4 T freshly squeezed lime juice or red wine vinegar
• 3 to 4 garlic cloves, minced
• 1 tsp granulated sugar
• Kosher salt and freshly ground black pepper
• 1/2 beefsteak tomato, seeded, cored, and diced plus 1/2 cup cherry tomatoes, halved (or any combination of tomatoes resulting about 1 cup diced)
• 1/2 red onion, finely diced
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can pinto beans or black-eyed peas, drained and rinsed
• 1 1/2 cups fresh corn kernels (from about 2 to 4 cobs) or thawed, drained frozen sweet corn (about 8 ounces)(I used kernels from 3 ears of corn)
• 1 red, orange, or yellow bell pepper, seeded and finely diced
• 1 jalapeño, seeded and finely diced
• 1/2 cup chopped cilantro leaves and tender stems, plus more for garnish, if desired
• 1 avocado, diced, optional
• 4 oz feta cheese, crumbled, optional
• 1 mango, diced, optional
• 1-2 scallions, white and green parts, chopped, for garnish, optional
• tortilla chips, for serving

1. Make the dressing: In a medium bowl, whisk the olive oil, vinegar, garlic, sugar, 1/2 teaspoon salt and 1/2 teaspoon pepper to combine.
2. Cut the corn kernels off the cob directly into the bowl with the dressing.
3. Add the tomatoes, red onion, black beans, pinto/black-eyed peas, bell pepper, jalapeño and cilantro. Toss to combine and season with salt and pepper to taste.
4. Cover with plastic wrap and refrigerate for 2 hours before serving.
5. To serve, toss well and season to taste. Add the diced avocado, crumbled feta, and diced mango, if using.
6. Transfer to a serving dish. Sprinkle with scallions and serve with tortilla chips. (Alternatively, the avocado can also be served over the top.)

Cucumber-Cilantro Margarita

These cocktails were wonderful! They were the perfect way to use the delicious home grown cucumbers given to me by a friend.

This recipe was adapted from The Village Times Herald, contributed by Barbara Beltrami. Tasty and refreshing.

Yield: makes 2 cocktails

• 1 wedge or slice of lime
• coarse salt
• 3 oz tequila
• 1 tsp orange liqueur, such as Cointreau
• 3 oz freshly squeezed lime juice or key lime juice
• 1/2 cup peeled and seeded chopped cucumber
• 2 T granulated sugar
• 6 cilantro leaves, chopped
• 2 dashes Tabasco or Chipotle Tabasco
• 6 ice cubes
• 2 cucumber slices, for garnish

1. Wipe the rims of two margarita glasses with the lime wedge or slice. Dip in a shallow dish of coarse salt; set aside.
2. In a blender combine the tequila, orange liqueur, lime juice, chopped cucumber, sugar, cilantro, hot sauce and ice cubes; blend for one minute. (I used a Vitamix.)
3. Immediately pour into prepared glasses over ice.
4. Garnish with cucumber slices, as desired.

Apple Cider Margarita

I have seen several versions of this seasonal cocktail but I’m not sure if I need to try another one. This one is festive and fabulous. I first tried it on Halloween and now plan to incorporate it into my Thanksgiving weekend menu. Perfect! 🙂

The recipe was adapted from thehealthfulideas.com, contributed by Veronika. I used gold tequila and added maple syrup.

For the Cinnamon-Sugar Rim:

• 1 tablespoon turbinado sugar 
• 1/4 teaspoon cinnamon
• A lime wedge

For the Margarita:

• 1.5 oz tequila
• 0.5 oz Cointreau 
• 0.5 oz freshly squeezed lime juice, or more, to taste
• 2 oz apple cider
• 0.5 oz (1 T) pure maple syrup
• small dash cinnamon, optional
• 1-2 dashes orange bitters
• ice cubes
• apple and/or lime slices, for garnish, optional

To Make the Rim:

1. Combine the turbinado sugar and cinnamon on a small plate.
2. Run a lime wedge around the rim of your glass and dip it in the sugar. Set aside.

To Make the Margarita:

1. Combine all ingredients in a cocktail shaker, add a handful of ice, and shake for 10-15 seconds until it’s very cold to touch. 
2. Pour into a margarita glass (or another glass of choice) over ice.
3. Garnish with an apple and/or lime slice, if desired, and enjoy!

Ina Garten’s Pomegranate Gimlet

Here’s another treat that would be perfect for Valentine’s Day! ❤

This cocktail is composed of many of my favorites. I love a classic gimlet. 🙂 This pomegranate version would also be festive for the holidays or just tasty any other time of the year.

This recipe was adapted from Today.com. I modified the proportions to make individual cocktails. The volumes for 6 gimlets are also noted below.

Yield: one cocktail

• 2 oz (4 T) gin
• 1 1/2 oz (2 1/2 T) pomegranate juice (I used Trader Joe’s)
• 1 1/2 oz (2 1/2 T) freshly squeezed lime juice (from 1 lime)
• 2/3 oz (1 1/2 T) agave nectar or simple syrup
• lime slice and pomegranate seeds, for garnish

For a Crowd:

Yield: six cocktails

• 1 1/2 cups gin
• 1 cup pomegranate juice
• 1 cup freshly squeezed lime juice (6 to 8 limes)
• 1/2 cup simple syrup
• 6 lime slices and pomegranate seeds, for garnish

1. At least one hour before serving, place martini glass(es) in the freezer.
2. Combine the gin, pomegranate juice, lime juice, and simple syrup in a cocktail shaker filled with ice (for 1 cocktail) or large pitcher (for 6 drinks).
3. If making multiple drinks, fill a cocktail shaker half full with ice and add the drink mixture until the shaker is three quarters full.
4. Shake for a full 15 seconds.
5. Pour the mixture into the frozen martini glasses and garnish with a teaspoon of pomegranate seeds, or more to taste, and a slice of lime.

Note: To make your own simple syrup, combine 1 cup sugar and 1 cup water in a small pot and heat just until the sugar dissolves and the mixture is clear. Refrigerate until cold.

Khoresh Bademjan (Persian Tomato & Eggplant Stew)

This is an absolutely incredible vegetarian stew. Traditionally, this dish is made with lamb or beef, but the author described this version as just as savory without the meat. I absolutely loved it. ❤

This recipe was adapted from Bon Appétit, contributed by Andy Baraghani. I substituted American globe eggplant for the smaller Japanese eggplant and incorporated Campari tomatoes. I also used fresh lime juice instead of dried black limes. We ate the stew over brown Basmati rice with warm naan on the side. Wow. 🙂

Yield: Serves 4

• 8–9+ T vegetable oil, divided (I used canola oil)
• 2 globe eggplants (about 2 lbs), peeled, cut into 1-inch rounds OR 6 small Japanese eggplants (about 2 lbs), peeled, halved lengthwise
• Kosher salt
• 1 large yellow onion, finely chopped
• 1 tsp ground turmeric
• 1/4 tsp ground cinnamon
• freshly ground black pepper
• 4 T double-concentrated tomato paste
• 10 Campari tomatoes, cut into eighths OR 3 medium tomatoes (about 1 lb), seeds removed, coarsely chopped
• 2 cups stock (can substitute water)
• 3 to 4 cups water
• 3 lemon omani (dried black limes) or 2 T fresh lime juice (see Note)
• cooked basmati rice, parsley leaves, plain yogurt, and flatbread, for serving (I served brown Basmati rice, Greek yogurt & warm naan)

1. Heat 6 tablespoons of oil in a large Dutch oven or other heavy pot over medium-high.
2. Working in batches, cook eggplant in a single layer, adding another tablespoon of oil if pan looks dry, until deeply browned, about 3 minutes per side.
3. Transfer to a paper towel-lined rimmed baking sheet; season with coarse salt. (I added an additional 4 tablespoons of oil to cook the second batch of globe eggplant slices.)
4. Add 2 tablespoons of oil to same pot and cook onion over medium to medium-high, stirring occasionally, until softened and browned around the edges, 8 to10 minutes.
5. Sprinkle turmeric and cinnamon over and season with salt and pepper. Cook, stirring, until fragrant, about 30 seconds.
6. Stir in tomato paste and cook, stirring, until slightly darkened in color, about 2 minutes.
7. Add tomatoes; cook, still stirring, until tomatoes have burst and mixture is very thick, 5 to 9 minutes.
8. Nestle eggplant into sauce and season lightly with salt.
9. Pour in stock and 3 cups of water; bring to a simmer.
10. Pierce dried lemon omani with a paring knife and add to pot. (If using lime juice instead, add when dish is finished cooking.)
11. Cook, gently stirring occasionally, until thickened and eggplant is almost creamy in texture, 40–50+ minutes. (I cooked mine significantly longer to achieve my desired thickness.)
12. Divide rice among bowls; ladle stew over. (I served the stew over brown Basmati rice.)
13. Top with parsley and yogurt and serve with flatbread. (I served it with warm naan.)