Refrigerate until ready to use.

Dressing may thicken as

it sits; before serving, thin with water as desired.

Squash, Date, and Lem on Com pote

Makes about 4 cups

butternut squash, peeled, cut into pieces (about 4

cups)
1 cup golden raisins
8 Medjool dates, pitted, chopped
cup fresh lemon juice
1 cinnamon stick
6 whole cloves
1 tsp. kosher salt
1 tsp. finely grated Meyer or regular lemon zest
Combine squash, raisins, dates, lemon juice, cinnamon
stick, cloves, salt, and 1 cup water in a large saucepan
or Dutch oven. Bring to a boil over medium heat.
Reduce heat to a simmer and cook, covered, 810
minutes. Uncover and cook, stirring, until squash is
tender and glossy and liquid is almost completely
absorbed, 810 minutes more. Remove cinnamon stick
and cloves and discard. Stir in lemon zest.

Sm oked Salt Furikake

Pantry Recipes
W hole Grain M ustardW alnut Vinaigrette

2 Tbsp. sesame seeds

2 Tbsp. bonito flakes (available at most Asian groceries
or health food stores)
1 sheet toasted nori, torn into small pieces
1 Tbsp. smoked sea salt, divided

Makes about 1 cups

2 Tbsp. Dijon mustard

2 Tbsp. whole grain mustard
2 Tbsp. Sherry vinegar
cup olive oil
cup walnut oil
Kosher salt, freshly ground pepper
In a medium bowl, whisk together Dijon and whole
grain mustards, vinegar, olive oil, and walnut oil; season
with salt and pepper. Alternatively, place ingredients in
a 1-pint jar with a lid and shake vigorously to combine.
Refrigerate until ready to use.

Kim chi M iso Dressing

Makes about 2 cups

6 Tbsp. kimchi, coarsely chopped

4 Tbsp. white miso
cup silken tofu
cup vegetable oil or grapeseed oil
1 Tbsp. rice vinegar
Kosher salt
Combine kimchi, miso, tofu, oil, and vinegar in a
blender and pure until very smooth; season with salt.

Toast the sesame seeds in a dry skillet over medium

heat. Stir frequently and remove when pale golden,
about 1 and minutes. Let cool.
In a small food processor, spice grinder or a mortar and
pestle, grind the nori, bonito, plus half the salt into a
fine powder. Stir together with the cooled toasted
seeds and remaining salt.
Store in an airtight container.

Big Batch of Oven-Steam ed Beets

4 servings

4 pounds red beets, scrubbed, halved if large

2 Tbsp. olive oil
Kosher salt and freshly ground black pepper
Handful of thyme, 1 sprig rosemary, and/or 2 bay leaves
Preheat oven to 425. Toss beets with oil in a 13x9
baking dish; season with salt and pepper. Add whatever
herb you're using and cup water. Cover pan tightly
with foil (you want steam to build up in there) and roast
beets until a paring knife slips easily through flesh, 60
75 minutes. Remove from oven and let cool in covered
pan, which will help loosen the skins. Rub off skins with
paper towels.

Do Ahead: Beets can be steamed 3 days ahead. Let

cool; cover and chill.

minutes. Drain; serve right away or store in an airtight

container in the refrigerator or freezer for up to 5 days.

Big Batch of Caram elized Onions

Friday, January 2, 2015

Makes about 2 cups

2 Tbsp. olive oil

4 large onions, thinly sliced
Kosher salt, freshly ground pepper
1 Tbsp. fresh thyme leaves
3 garlic cloves, thinly sliced
cup dry white wine
In a large, heavy-bottomed soup pot or Dutch oven,
heat oil over medium heat. Add onions, season with salt
and pepper, and cook, stirring occasionally, until onions
begin to soften, 57 minutes. Stir in thyme and garlic,
scraping up any browned bits from bottom or sides of
pan.
Continue to cook, stirring occasionally, until onions
begin to stick to bottom of pot, about 20 minutes. Add
cup wine and cook, stirring, until wine is evaporated
and onions begin to stick to bottom of pot (brown
spots are good; theyll give onions great caramel color
and flavor). Add cup wine, cook until evaporated,
then add remaining cup wine. Continue to cook,
adding cup water if onions begin to stick to pot again,
until onions are very soft and deep golden brown.
Season with salt and pepper.
Do Ahead: Onions can be caramelized up to 5 days
ahead. Let cool; cover tightly and refrigerate.

Big Batch of Steel-Cut Oats

Steel-cut oats
Pinch of salt
Bring 4 cups water to a boil for every cup of oats being
cooked. Add a pinch of salt and stir in the oats. Reduce
heat to a low simmer and cook, stirring occasionally, to
desired texture (20 minutes will give you a pretty
creamy result). For later use, let cool to room
temperature and store in an airtight container in the
refrigerator for up to 5 days. Warm the oats in a small
saucepan with cup water or almond milk.

DINNER

Snapper in Packets with Squash, Date, and

Lem on Com pote
4 servings, plus leftover fish for lunch

1 lb. halibut, snapper, or cod fillets, skinned, boned,

cut into 5 portions
Kosher salt, freshly ground pepper
1 cup Squash, Date, and Lemon Compote*, divided
2 Tbsp. olive oil, divided
15 sprigs fresh thyme, divided
2 Tbsp. chopped toasted hazelnuts
Flaky sea salt (for serving)
Preheat the oven to 425. Season fish with salt and
pepper.
Cut 5 sheets of aluminum foil, approximately 18 inches
long (or, if you are using parchment, fold each sheet of
paper and cut it into an angular heart shape).
For each packet (except the lunch portion), place a
heaping -cupful of squash compote in the center of
the aluminum sheet. Top compote with fish and drizzle
with oil. Place 3 sprigs thyme on the fish and seal the
packet. The goal is to seal tightly but leave a little
airspace around the fish. Bring the long sides together
and fold over together, then roll up the short ends
neatly. Place the packet on a baking sheet, and repeat
with remaining fish fillets. (Top the fifth portion with oil
and thyme.)
Bake packets until fish is opaque at the center, 1416
minutes. Halibut and thicker black cod fillets will take
closer to 20 minutes. Reserve packet of fish without
compote for tomorrows lunch.
Carefully open dinner packets; top with hazelnuts and
season with flaky salt.
SIDE

Chard and Chard Stem s with Sauted

Shiitakes
4 servings

Big Batch of Barley

6 servings

2 cups hulled, hull-less, or pearled barley

Pinch of salt
Bring a pot of lightly salted water to a rolling boil. Stir in
2 cups hulled, hull-less, or pearled barley, reduce heat
to a simmer, and cook uncovered until tender, 4050

2 Tbsp. olive oil, divided

8 oz. shiitakes, stems removed, quartered
Kosher salt, freshly ground pepper
2 garlic cloves, finely chopped, divided
2 bunches rainbow chard (about 1 lb.), stems separated
and thinly sliced, greens roughly chopped

Heat 1 Tbsp. oil in a large skillet over medium-high heat.

Add shiitakes and cook, undisturbed, until brown, about
3 minutes; season with salt and pepper. Add half the
chopped garlic and cook, stirring, until fragrant, about 1
minute. Transfer mushrooms to a plate and wipe out
skillet.

2 cups watercress
2 cups butter lettuce
cup shaved carrots
2 Tbsp. Kimchi Miso Dressing*
3- 4 oz. leftover snapper from Snapper in Packets with
Squash, Date, and Lemon Compote

Heat remaining 1 Tbsp. oil in the same skillet over

medium-high heat. Add chard stems, season with salt
and pepper, and cook until stems begin to soften,
about 3 minutes. Stir in remaining garlic and cook until
fragrant, about 30 seconds. Add chard greens and 2
Tbsp. water. Cover skillet, reduce heat to medium, and
cook until greens are mostly wilted, about 2 minutes.
Uncover and cook, tossing, until greens are wilted and
tender, about 2 minutes more. Stir in mushrooms and
season with salt and pepper.

Toss watercress (tough ends trimmed), lettuce, and

carrots with dressing until evenly coated. Top with
snapper.

SNACK

Apple Slices with Alm ond Butter

1 small apple sliced
1 2 Tbsp. almond butter
DINNER

DESSERT

Spicy Orange-Hazelnut Chocolate Bark

Makes 8 servings

8 oz. bittersweet chocolate, chopped

tsp. cayenne pepper
1 tsp. finely grated orange zest
cup toasted hazelnuts, coarsely chopped
Flaky sea salt
Line a baking sheet with parchment paper or a silicone
baking mat.
Melt chocolate over simmering water in a double boiler;
alternatively, place it in a microwave-safe bowl in the
microwave and heat in 30-second bursts until melted.
Stir cayenne, orange zest, and about three-quarters of
nuts into chocolate. Using an offset spatula or the back
of a spoon, spread chocolate mixture on the prepared
sheet. Sprinkle with remaining nuts and flaky salt.
Refrigerate until firm, 1520 minutes.

Turkey Breast with Roasted Broccolini

4 servings, plus leftover turkey for lunch

1 turkey breast on the bone (about 2 lb.)

3 Tbsp. olive oil, divided
1 tsp. Chinese five-spice powder
Kosher salt, freshly ground pepper
4 garlic cloves, unpeeled
2 bunches broccolini (about 1 lb.), ends trimmed
Place racks in upper and lower thirds of oven; preheat
to 425.
Remove turkey breast from refrigerator at least 15
minutes before cooking. Loosen the skin and rub 1
Tbsp. oil on top and bottom of the turkey breast, as well
as under the skin. Season turkey all over with five-spice
powder, salt, and pepper.

2 servings

Place turkey breast on a rimmed baking sheet and tuck

garlic cloves beneath it. Cook on lower oven rack until
thickest part of turkey breast registers 165 on an
instant-read thermometer, 6075 minutes. Remove
from oven and let rest at least 10 minutes before
carving.

1 cups Big Batch of Steel-Cut Oats*

2 Tbsp. cacao nibs
6 dried Turkish figs, 4 chopped, 2 sliced
Almond milk, to taste

Meanwhile, toss broccolini with remaining 2 Tbsp. oil

and season with salt. Lay in a single layer on a baking
sheet and place on the upper oven rack. Cook until
broccolini is crisp on the edges, 25-30 minutes.

Saturday, January 3, 2015

BREAKFAST

Oatmeal with Cacao Nibs and Figs

Combine cooked oats and cup water in a medium

saucepan over medium-low heat. Stir in cacao nibs and
chopped figs and continue to cook, stirring
occasionally, until oats are warmed through, about 3
minutes. Thin to desired consistency with almond milk,
and serve topped with sliced figs.
LUNCH

W atercress Salad with Snapper and Kim chi

Remove garlic from under turkey breast; roughly chop

and toss with broccolini. Serve broccolini with slices of
turkey. Reserve 4 oz. of meat for tomorrows lunch.
SIDE

Black Rice with Hazelnuts

4 servings

1 cup black rice (such as Forbidden rice)

Kosher salt, freshly ground pepper

2 Tbsp. walnut oil or olive oil
cup toasted hazelnuts, coarsely chopped
Combine rice, a pinch of salt, and 1 cups water in a
medium saucepan and bring to a boil over high heat.
Lower heat to a bare simmer and cook, covered, until
rice is tender, 3035 minutes. Let stand, covered, 5
minutes. Drain any excess water.
Mix together rice and walnut oil, season with salt and
pepper, and stir in hazelnuts.
Dessert

M andarins and Dates

2 mandarins
2 dates

Sunday, January 4, 2015

BREAKFAST

M orning Barley with Squash, Date, and

Lem on Com pote
2 servings

1 cups cooked Big Batch Barley*

cup Squash, Date, and Lemon Compote*
cup coconut milk
2 Tbsp. toasted pumpkin seeds (pepitas)
Combine cooked barley, compote, coconut milk, and 2
Tbsp. water in a medium saucepan over medium-low
heat. Cook, stirring, until warmed through, about 3
minutes. Serve topped with pumpkin seeds.
LUNCH

Radicchio Salad with Turkey, Pear, and

Pom egranate
4 oz. leftover turkey from Turkey Breast with Roasted
Broccolini
3 cups radicchio
1 pear
2 Tbsp. toasted chopped hazelnuts
2 Tbsp. pomegranate seeds
2 Tbsp. Whole Grain Mustard Walnut Vinaigrette*
Toss radicchio, sliced pear, and turkey with vinaigrette.
Top with hazelnuts and pomegranate seeds.
SNACK

Quick M iso Soup

1 serving

2 Tbsp. grated carrot

1 scallion, thinly sliced
2 Tbsp. finely diced silken tofu
1 Tbsp. white miso
Smoked furikake (for serving)

Combine all ingredients in a travel mug. To serve, pour

8 oz. boiling water into the cup and stir until miso is well
blended. Let sit 2 minutes before eating.
DINNER

Brussels Sprouts and Tofu Stir-Fry

4 servings, plus leftover tofu for lunch

2 14-oz. blocks extra-firm tofu, drained, sliced

lengthwise thick
2 Tbsp. coconut oil or canola oil, divided
Kosher salt, freshly ground pepper
2 Tbsp. Korean hot pepper paste (gochujang)
1 Tbsp. soy sauce
2 garlic cloves, finely chopped
1 lb. Brussels sprouts, trimmed, sliced thick
1 8-oz. can water chestnuts, drained, sliced thick
2 tsp. toasted sesame oil
1 tsp. furikake or more sea salt
Ingredient Info: Korean hot pepper paste (a mixture
of miso and hot chiles) is available at Korean markets
and koamart.com.
Lay a clean kitchen towel or a double layer of paper
towels on a large plate. Place tofu on it and cover with
another layer of towels. Cover with another plate and
place something heavy on top as a weight. Let sit for at
least 15 minutes, then cut into cubes.
Heat 1 Tbsp. coconut oil in a large nonstick skillet or
wok over medium-high heat. Place half of tofu in skillet
and season with salt. Cook, turning occasionally, until
browned all over, 810 minutes. Remove to a plate and
cook remaining tofu. Wipe out pan. Reserve onequarter of tofu for tomorrows lunch.
In a small bowl, whisk together the gochujang, soy
sauce, and cup water. Heat remaining 1 Tbsp.
coconut oil in the same skillet or wok over mediumhigh heat. Add garlic and cook, stirring, until fragrant,
about 30 seconds. Add Brussels sprouts and
gochujang mixture and toss to combine. Cover skillet
and cook until Brussels sprouts are bright green, about
2 minutes. Add water chestnuts, tofu, and 2 Tbsp. water
and cook, stirring frequently, until Brussels sprouts are
tender and sauce coats the vegetables, about 4
minutes. Add sesame oil and toss to combine. Season
with salt and pepper and sprinkle with furikake.
SIDE

Arom atic Red Rice

4 servings

1 cups Bhutanese red rice

Kosher salt
1 medium onion, halved
4 whole cloves
1 small dried chile de rbol, crushed

In a small saucepan, bring rice, a pinch of salt, and 2

cups water to a boil. Stick cloves into onion halves and
add to pot along with chile. Cover, reduce heat to a
simmer, and cook until rice is tender, 3040 minutes.
Let stand off heat, covered, 5 minutes. Fluff with a fork
before serving.
DESSERT

Spicy Orange Hazelnut Chocolate Bark

Monday, January 5, 2015

BREAKFAST

Pom egranateChia Seed Yogurt Parfait

2 servings

This breakfast tastes best if the chia seeds and

pomegranate juice mingle overnight. Simply stir them
together, cover, and refrigerate, and in the morning
youll have a loose gel that can be layered with the
yogurt. Sheeps-milk yogurt is one of our favorite
sources of cultured goodness, but it may be hard to
find at the store. The parfait is delicious made with
conventional Greek yogurt, too: just dont go for totally
nonfat yogurt, which tastes chalky.
cup pomegranate juice
2 Tbsp. chia seeds
1 cup Greek yogurt or sheeps-milk yogurt
2 Tbsp. shelled pistachios, chopped
2 Tbsp. pomegranate seeds
Whisk together pomegranate juice and chia seeds in a
small bowl; refrigerate overnight.
Layer chia mixture with yogurt, and top with pistachios
and pomegranate seeds.

LUNCH

Tofu Cabbage Salad with Kim chi M iso

Dressing and Peanuts
2 cups shredded cabbage
1 cup shredded carrots
4 oz. Leftover tofu from Brussels Sprouts and Tofu StirFry
2 Tbsp. Kimchi Miso Dressing*
cup cilantro
1 Tbsp. chopped peanuts
Toss cabbage, carrots, and tofu with dressing. Top with
cilantro and peanuts.
SNACK

Pear Slices with Chvre

1 sliced pear
1 oz. chvre

DINNER

Bistro Salad with Roasted Vegetables

4 servings, plus leftover vegetables for lunch

2 very large carrots, cut into 1 chunks

3 large parsnips, cut into 1 chunks
large celery root (celeriac), peeled, cut into 1 chunks
cup olive oil
Kosher salt, freshly ground pepper
1 garlic clove, grated
Small pinch of smoked paprika
4 large eggs
1 lb. frise and/or arugula, cut or torn into bite-size
pieces, washed
4 Tbsp. Whole Grain MustardWalnut Vinaigrette*
cup toasted almonds, coarsely chopped
Flaky sea salt (for serving)
Preheat oven to 450. Toss carrots, parsnips, and celery
root with oil and season with salt and pepper. Arrange
in a single layer on a rimmed baking sheet. Roast,
rotating pans halfway through, until vegetables are
golden and tender, 2530 minutes.
Place grated garlic and smoked paprika in a large bowl.
Add roasted vegetables and toss to combine. Reserve
cup roasted vegetables for tomorrows lunch.
Meanwhile, bring 2 water to a boil in a large saucepan;
reduce heat so water is at a gentle simmer. Crack an
egg into a small bowl, then gently slide egg into water.
Repeat with remaining eggs, waiting until white of egg
in water is opaque before adding the next egg (about
30 seconds apart). Poach until whites are set but yolks
are still runny, about 3 minutes. Using a slotted spoon,
transfer eggs to paper towels as they are done.
Toss frise and/or arugula and roasted vegetables with
dressing and season with sea salt and pepper. Divide
salad among plates and top each with a poached egg.
Sprinkle with chopped almonds and garnish egg with a
pinch of flaky sea salt and a turn of black pepper.
SIDE

Beet Soup with Caraway

4 servings

1 Tbsp. olive oil

1 Tbsp. caraway seeds
1 medium onion, coarsely chopped
1 leek, white and pale-green parts only, thinly sliced
Kosher salt and freshly ground black pepper
Big Batch of Oven-Steamed Beets*, chopped
1 cup buttermilk, divided, plus more for serving
Fresh dill sprigs, cracked pepper (for serving)
Heat oil in a large saucepan over medium heat. Add
caraway seeds and cook, stirring, until they start to pop
and dance around in the pan, about 1 minute. Quickly
add onion, leek, and a splash of water to keep seeds

from burning; season with salt and pepper. Cook,

stirring occasionally, until onion is soft, 57 minutes.
Add beets and 2 cups water to pan; season with salt
and pepper. Bring to a boil, reduce heat, and cook,
stirring occasionally, until flavors come together, 1520
minutes.
Let mixture cool slightly, then pure in a blender in 2
batches, adding cup buttermilk to each batch. Gently
heat soup, adding water to adjust consistency if
needed. Serve drizzled with buttermilk and topped with
dill sprigs and cracked pepper.

LUNCH

Spinach Salad with Roasted Vegetables

and Apricot
1 cup leftover vegetables from Bistro Salad with
Roasted Vegetables
3 cups spinach
2 Tbsp. Whole Grain Mustard Walnut Vinaigrette*
2 Tbsp. Sunflower seeds
3-4 dried apricots, chopped
Toss vegetables and spinach with vinaigrette. Top with
sunflower seeds and dried apricots.

DESSERT

SNACK

Orange Carpaccio with Orange-Flower

W ater and Pistachios

Cup of Beet Soup with Caraway

4 servings

2 navel oranges, peeled, thinly sliced crosswise

2 small grapefruits or blood oranges, peeled, thinly
sliced crosswise
1 tsp. olive oil
tsp. orange-flower water (optional)
1 Tbsp. shelled pistachios, chopped
Pinch of flaky sea salt (optional)
Arrange orange slices on four plates, overlapping
slightly.
Whisk together oil and orange-flower water, if using, in
a small bowl. Drizzle oil mixture evenly over oranges;
top with pistachios and sea salt, if using.

Tuesday, January 6, 2015

BREAKFAST

Scram bled Eggs with Caram elized Onions

and Chvre
2 servings

4 large eggs
Kosher salt, freshly ground pepper
2 Tbsp. chvre, crumbled
2 Tbsp. Big Batch Caramelized Onions*
2 tsp. olive oil
Small pinch of smoked paprika
Whole parsley leaves (for serving)
Whisk eggs in a medium bowl until frothy; season with
salt and pepper. Stir in chvre, reserving several
crumbles for serving. Heat onions in a small nonstick
skillet over medium-low heat until warm and pliable,
about 2 minutes.
Heat oil in a separate nonstick skillet over medium-low
heat. Add eggs and cook, stirring occasionally, until
large curds form, about 2 minutes. Serve eggs dusted
with paprika and topped with onions, remaining chvre,
and parsley leaves.

DINNER

M ahi-M ahi with Sm ashed W hite Beans and

Sage
4 servings, plus leftover fish for lunch

tsp. finely chopped rosemary

Kosher salt, freshly ground pepper
tsp. finely grated orange zest
1 lb. skinless mahi-mahi fillets, divided into five
portions (ono, alabacore, and swordfish are all good
substitutes)
4 Tbsp. olive oil, divided
1 garlic clove, finely chopped
1 tsp. finely chopped sage leaves
1 small chile de rbol or tsp. crushed red pepper
flakes
2 15-oz. cans cannellini beans, rinsed
cup homemade chicken stock or low-sodium chicken
broth
1 Tbsp. fresh lemon juice, plus 1 tsp. finely grated lemon
zest
Lemon wedges (for serving)
Mix together rosemary, 1 tsp. salt, 1/8 tsp. black pepper,
and orange zest. Sprinkle onto mahi-mahi and let stand
at least 10 minutes and up to 30 minutes before
cooking.
In a large skillet, heat 2 Tbsp. oil over medium heat. Add
garlic, sage, and chile and cook until fragrant, about 1
minute. Add beans and season with salt and pepper.
Cook, stirring and smashing some of the beans with a
spoon or spatula as they cook until slightly thickened,
about 4 minutes. Add stock and continue to mash to a
thick pure (beans should retain some shape and
texture). Turn off heat and stir in lemon juice and zest
and 1 Tbsp. oil; season with salt and pepper. Transfer
beans to a bowl and cover to keep warm.
Wipe out skillet and heat remaining 1 Tbsp. oil over
medium-high heat. Blot fish dry with paper towels and
add to skillet. Cook until fish is browned on both sides
and just opaque at the center, 58 minutes. Reserve
one fillet for tomorrows lunch.
Serve fish with beans and lemon wedges.

1 cup carrot slices

3 Tbsp. smashed white beans
SIDE

Kale and M ustard Greens with Pepitas and

Red Onion
4 servings

cup olive oil

1 Tbsp. fresh lemon juice, plus 1 tsp. zest
Kosher salt, freshly ground pepper
bunch curly kale, shredded (about 4 cups)
bunch mustard greens, torn into bite-size pieces
(about 4 cups)
small red onion, thinly sliced
cup toasted pumpkin seeds (pepitas)
Whisk together olive oil, lemon juice, and zest in a large
bowl and season with salt and pepper. Add kale,
mustard greens, onion, and pepitas and toss well to
combine.
DESSERT

Spicy Orange Hazelnut Chocolate Bark

Wednesday, January 7, 2015

BREAKFAST

Chia Pudding with Dried Apricots and

Pineapple
2 servings

1 cup unsweetened almond milk

4 Tbsp. chia seeds
2 tsp. agave nectar
cup chopped fresh pineapple
cup chopped dried apricots
2 Tbsp. unsweetened shredded coconut
Finely grated lime zest (for serving)
Whisk together almond milk, chia seeds, and agave in a
medium bowl. Cover and chill overnight. Serve topped
with pineapple, apricots, coconut, and lime zest.
LUNCH

M ahi-M ahi with Fennel, Olives, and Orange

4 oz. leftover mahi-mahi from Mahi-Mahi with Smashed
White Beans and Sage
1 orange or blood orange, cut into supremes
1 cup shaved fennel
1 oz. Black olives
3 cups butter lettuce
Olive oil, for serving
Toss orange supremes, fennel, and olives with lettuce.
Top with mahi-mahi and drizzle with olive oil.
SNACK

Carrots with Sm ashed W hite Beans

DINNER

Red Rice Congee with Chicken, Kim chi,

and M ushroom s
4 servings, plus leftover chicken for lunch

1 cup red rice

5 cups homemade chicken stock or low-sodium
chicken broth, divided
Kosher salt, freshly ground pepper
5 skinless, boneless chicken thighs (1 lb.)
2 Tbsp. vegetable oil
8 oz. oyster mushrooms and/or beech mushrooms,
trimmed at base into small clusters
1 garlic clove, finely chopped
1 Tbsp. grated peeled ginger, divided
cup kimchi
cup scallion greens, thinly sliced, from 3 scallions
Furikake, Korean hot pepper paste (gochujang), and/or
soy sauce (for serving)
Ingredient Info: Korean hot pepper paste (a mixture
of miso and hot chiles) is available at Korean markets
and koamart.com.
Bring rice, 1 cups chicken stock, and a pinch of salt to
a boil in a medium saucepan. Reduce heat to a gentle
simmer and cook 25 minutes. (If using previously
cooked rice, place in a medium saucepan.) Add
remaining 4 cups stock to the newly or previously
cooked rice, bring to a boil, and reduce heat to a
simmer. Add chicken thighs and cook until chicken is
cooked through and rice is very soft and has a porridge
consistency, 3040 minutes. Reserve 1 chicken thigh
for tomorrows lunch; slice remaining chicken thick.
Meanwhile, heat oil in a large skillet over medium-high
heat. Add mushrooms and cook, stirring occasionally,
until browned, about 3 minutes; season with salt and
pepper. Add garlic and tsp. ginger and stir until
fragrant, about 30 seconds. Add cup water; using a
wooden spoon, scrape up any browned bits from
bottom of pan. Continue cooking until water
evaporates and mushrooms are tender and glossy,
about 3 minutes more.
Divide rice among bowls and sprinkle with remaining
ginger. Top with chicken, kimchi, mushrooms, and
scallion greens.
Serve with furikake, gochujang, and/or soy sauce.
SIDE

Gochujang-and-Sesam e-Roasted W inter

Squash
4 servings

2 Tbsp. sesame seeds

2 Tbsp. vegetable oil
1 Tbsp. gochujang (Korean hot pepper paste)

2 teaspoons soy sauce

1 medium butternut squash, peeled, seeded, sliced
thick
Scallions, thinly sliced
Flaky sea salt (such as Maldon)
Ingredient Info: Korean hot pepper paste (a mixture
of miso and hot chiles) is available at Korean markets
and koamart.com.
Place racks in upper and lower thirds of oven; preheat
to 425. Whisk sesame seeds, oil, gochujang, and soy
sauce in a large bowl. Add squash and toss to coat.
Divide squash between 2 rimmed baking sheets,
arranging in a single layer. Roast, rotating sheets once,
until tender and browned on some edges, 2530
minutes. Serve topped with scallions and salt.
DESSERT

Pineapple with Toasted Coconut and Pink

Peppercorns
4 servings

4 cups large fresh pineapple chunks (about of a

pineapple)
2 Tbsp. toasted coconut flakes
Pinch of chopped pink peppercorns (optional)
Pinch of flaky sea salt

1 head of garlic, halved crosswise

1 Tbsp. fresh thyme leaves
1 small dried chile de rbol
Kosher salt, freshly ground pepper
2 tsp. Dijon mustard
2 tsp. white wine vinegar
3 Tbsp. olive oil, divided, plus more for drizzling
cup chopped toasted walnuts
cup Big Batch Caramelized Onions*
1 cup fresh parsley leaves, chopped, plus more leaves
for serving
cup fresh tarragon, chopped
4 large eggs
Combine beans, garlic, thyme, chile, and 4 cups water
in a large saucepan over medium-high heat; season
with salt. Bring to a boil, then reduce heat to a simmer
and cook until beans are tender, 3040 minutes. Let
cool in liquid; remove garlic. Reserve cup beans for
tomorrows lunch.
In a large bowl, whisk together mustard, vinegar, and 2
Tbsp. oil; season with salt and pepper. Add remaining
beans, walnuts, Caramelized Onions, parsley, and
tarragon and toss to combine.

Serve pineapple topped with coconut flakes, pink

peppercorns, and a pinch of flaky sea salt.

Heat remaining 1 Tbsp. oil in a large nonstick skillet over

medium-high heat. Crack eggs into oil and reduce heat
to medium. Cook, undisturbed, until whites are set but
yolks are still runny, about 3 minutes; season with salt
and pepper.

Thursday, January 8, 2015

Serve each portion of bean salad topped with a fried

egg, more parsley leaves, a turn of ground pepper, and
a drizzle of oil.

BREAKFAST

SIDE

Pom egranate-Chia Seed Yogurt Parfait

Beet Soup with Caraway

LUNCH

DESSERT

Cabbage Slaw with Chicken, Peanuts, and

Kim chi

Spicy Orange Hazelnut Chocolate Bark

4 oz. leftover chicken from Red Rice Congee with

Chicken, Kimchi, and Mushrooms
4 cups shredded Savoy cabbage
2 Tbsp. Kimchi Miso Dressing *
1 Tbsp. chopped peanuts
Toss chicken in cabbage with dressing. Top with
peanuts.
SNACK

Pear Slices with Chvre

1 sliced pear
1 oz. chvre
DINNER

Bean and W alnut Salad with Fried Eggs

Friday, January 9, 2015

BREAKFAST

Oatm eal with Cacao Nibs and Figs

LUNCH

Radicchio Salad with Beans, Figs, and

W alnuts
1 cup leftover beans from Bean and Walnut Salad with
Fried Eggs
3 cups chopped radicchio
2 dried Turkish figs
2 Tbsp. Whole Grain Mustard Walnut Vinaigrette*
Toss beans, radicchio, and figs with vinaigrette.

4 servings, plus leftover beans for lunch

SNACK

1 cups dried flageolet beans, soaked overnight,

drained

Quick M iso Soup

DINNER

Roasted Pork Tenderloin with Porcini Broth

4 servings, plus leftover pork for lunch

and buttermilk. Cook 5 minutes over medium-low heat.

Stir in chives and adjust seasoning with additional salt,
if desired.

oz. dried porcini mushrooms (about cup)

1 1-lb. pork tenderloin
Kosher salt, freshly ground pepper
2 Tbsp. olive oil, divided
1 small shallot, finely chopped
4 oz. wild or cultivated mushrooms (a combination of
black trumpet, maitake, chanterelle, beech, oyster,
and/or shiitake), trimmed, halved if large
2 medium carrots, thinly sliced on a diagonal
1 cup homemade chicken stock or low-sodium chicken
broth

DESSERT

Preheat oven to 425. Place porcinis in a heatproof

bowl and cover with 2 cups boiling water. Set aside
until porcinis are tender, about 20 minutes. Strain,
reserving liquid and mushrooms. Finely chop
mushrooms.

Saturday, January 10, 2015

Season pork with salt and pepper. Heat 1 Tbsp. oil in a

large skillet over medium-high heat. Add pork and cook
until browned on all sides, 68 minutes. Transfer to a
rimmed baking sheet and roast until an instant-read
thermometer inserted into center of pork registers
140, 15-20 minutes. Transfer pork to a cutting board
and let rest 5 minutes before slicing thick (about 15
slices). Reserve 3 slices for tomorrows lunch.

LUNCH

Meanwhile, heat remaining 1 Tbsp. oil in the same skillet

over medium heat. Add shallot, mushrooms, and
carrots, season with salt and pepper, and cook 1
minute. Add porcini broth, chopped porcinis, and
chicken stock, season with salt and pepper, and
simmer until vegetables are tender, about 4 minutes.
Divide pork among shallow bowls and ladle broth and
vegetables over top.

Papaya with Orange and Lim e

4 servings

2 medium papayas, peeled, sliced into wedges

2 large navel oranges, cut in supremes
1 lime, cut in wedges
Arrange papaya wedges and orange segments on
plates; serve with lime wedges.

BREAKFAST

M orning Barley with Squash, Date, and

Lem on Com pote
Barley and Arugula Salad with Pork and
M ushroom s
3 oz. leftover cold sliced pork from Roasted Pork
Tenderloin with Porcini Broth
1 cup cooked barley
1 cup sauted mushrooms
4 cups arugula
1 Tbsp. toasted chopped hazelnuts
2 Tbsp. Whole Grain Mustard Vinaigrette*
Toss pork, barley, mushrooms, and arugula with
vinaigrette. Top with hazelnuts.
DINNER

Braised Chicken Thighs with M ustard and

Chestnuts
4 servings, plus leftover chicken for lunch

SIDE

Barley Pilaf with Leeks and Lem on

4 servings

Kosher salt
1 cups hulled, hull-less, or pearled barley
1 Tbsp. olive oil
1 leek, thinly sliced into rounds
1 garlic clove, finely chopped
1 tsp. finely grated lemon zest
cup buttermilk
cup chives, finely chopped
In a large saucepan, bring 6 cups salted water to a boil.
Add barley, reduce heat to a simmer, and cook until
barley is tender, 3040 minutes; drain.
Heat oil in a medium saucepan over medium heat. Add
leeks and 2 Tbsp. water and season with salt. Cover and
cook until leeks have wilted, about 5 minutes. Stir in
garlic and cook 30 seconds. Stir in barley, lemon zest,

5 skinless, boneless chicken thighs (1 lb.)

Kosher salt, freshly ground pepper
1 Tbsp. olive oil
2 leeks, sliced into rings
1 cup homemade chicken stock or low-sodium chicken
broth, divided
1 cup cooked chestnuts, quartered
2 Tbsp. whole grain mustard
Season chicken with salt and pepper. Heat oil in a large
skillet over medium-high heat. Add chicken and cook
until browned, about 5 minutes per side; transfer to a
plate.
Reduce heat to medium, add leeks to skillet, and
season with salt and pepper. Cook, stirring often, until
beginning to soften, about 5 minutes. Add 2 Tbsp.
stock and scrape up any browned bits from bottom of
skillet. Stir in chestnuts and remaining stock and return
chicken to skillet. Simmer, covered, until chicken is

cooked through, 1015 minutes. Reserve 1 chicken thigh

for tomorrows lunch.

4 servings

1 lb. skinless swordfish steak, trimmed of any

bloodlines, divided into 5 portions
Kosher salt, freshly ground pepper
2 Tbsp. olive oil, divided
1 head fennel, core intact, cut into wedges, plus
fennel fronds for serving
2 Belgian endives, cores intact, quartered lengthwise
cup homemade chicken stock or low-sodium chicken
broth
1 Tbsp. white wine
Fresh parsley leaves (for serving)

2 medium celery roots (celeriac), peeled, cut into 1

pieces
2 Tbsp. walnut oil or olive oil
Kosher salt, freshly ground pepper
1 Tbsp. cider vinegar
2 Tbsp. chopped toasted walnuts (for serving)
Fresh thyme leaves (for serving)

Preheat oven to 425. Season fish with salt and pepper.

Heat 1 Tbsp. oil in a large ovenproof skillet over
medium-high heat. Add fennel and cook until golden
brown and crisp-tender, about 4 minute per side. Add
endive quarters and let brown on both cut sides, about
2 minutes per side. Transfer vegetables to a plate and
wipe out skillet.

Preheat oven to 425. Toss celery root with oil on a

rimmed baking sheet and season with salt and pepper.
Roast until golden and tender, 2025 minutes. Toss
warm celery root with vinegar. Serve topped with
walnuts and thyme.

Heat remaining 1 Tbsp. oil in skillet. Add fish and cook

until browned on both sides, about 3 minutes per side.
Turn off heat; add chicken stock, fennel, and endive
wedges. Transfer skillet to oven and cook until fish is
just cooked through, about 5 minutes. Reserve 1 portion
of fish for tomorrows lunch.

DESSERT

Remove vegetables and remaining fish from skillet and

whisk wine into liquid. If juices are runny, cook over
medium-high heat until sauce is thick and slightly
reduced, about 3 minutes.

Stir mustard into sauce and season with salt and

pepper.

SIDE

Roasted Celery Root with W alnuts and

Thym e

Pineapple with Toasted Coconut and Pink

Peppercorns

Sunday, January 11, 2015

To serve, pour sauce over fish and vegetables; top with

parsley leaves and fennel fronds.

BREAKFAST

Oatm eal with Cacao Nibs and Figs

LUNCH

Chicken and Asian Pear Salad

3 oz. leftover chicken from Braised Chicken Thighs with
Mustard and Chestnuts
cup Leftover celery root from Roasted Celery Root
with Walnuts and Thyme
1 Asian pear
4 cups romaine lettuce
2 Tbsp. Whole Grain Mustard Walnut Vinaigrette*
2 Tbsp. Scallions
Toss chicken, celery root, pear, and lettuce with
vinaigrette. Top with scallions.
SNACK

Egg with Furikake

1 egg
tsp. furikake
DINNER

Seared Swordfish with Fennel and Endive

4 servings, plus leftover fish for lunch

SIDE

Red Quinoa with Parsley and Pine Nuts

4 servings

2 Tbsp. olive oil, plus more for drizzling

1 yellow onion, finely chopped
Kosher salt
tsp. ground turmeric
Pinch of red pepper flakes, preferably Marash or Aleppo
1 cups red quinoa, rinsed
cup chopped fresh parsley
cup toasted pine nuts
Heat oil in a medium saucepan over medium-high heat.
Add onion and season with salt. Cook, stirring often,
until onion is tender and fragrant but not browned,
about 4 minutes. Reduce heat to medium and stir in
turmeric and red pepper flakes. Cook until fragrant,
about 30 seconds.
Add 1 cups water and bring to a boil. Stir in quinoa
and lower heat to a simmer. Cover and cook until
quinoa is tender and water is absorbed, 1215 minutes.
Remove from heat. Let stand, covered, 10 minutes. Stir
in parsley and pine nuts, and drizzle with oil.

DESSERT

M andarins and Dates

2 mandarins
2 dates

Just before serving, arrange escarole on a platter and

top with beet mixture. Scatter avocado and walnuts on
top. Season with salt and pepper.
DESSERT

Spicy Orange Hazelnut Chocolate Bark

Monday, January 12, 2015

BREAKFAST

(see recipe above)

Scram bled Eggs with Caram elized Onions

and Chvre

Tuesday, January 13, 2015

LUNCH

Chia Pudding with Dried Apricots and

Pineapple

Swordfish with Spinach, Golden Raisins,

and Pine Nuts
4 cups spinach
2 Tbsp. Golden raisins
1 Tbsp. Pine nuts
2 Tbsp. Olive oil
Fresh lemon juice
3 oz. leftover swordfish from Seared Swordfish with
Fennel and Endive
Toss spinach, raisins, and pine nuts with olive oil and
lemon juice. Break swordfish into pieces and serve on
top of greens.
SNACK

Apple Slices with Alm ond Butter

1 small sliced apple
1-2 Tbsp. almond butter
DINNER

Beet and Escarole Salad with Avocado and

W alnuts
4 servings

Beet salads almost always taste better with some

marination. If you can, begin preparing this salad first,
and then cook the rest of your dinner.
small red onion, thinly sliced
2 Tbsp. walnut oil
2 Tbsp. olive oil
4 Tbsp. Sherry vinegar
Big Batch of Oven-Steamed Beets*, cut into 1
wedges
Kosher salt, freshly ground pepper
head escarole, torn into bite-size pieces
1 ripe avocado, cut into 1 pieces
cup toasted walnuts
Fill a small bowl with cool water and immerse the sliced
onion in it. Stir, drain well, then squeeze firmly in a clean
kitchen towel or paper towels to remove excess water.
Mix together walnut oil, olive oil, and vinegar in a large
bowl. Add onion and beets and season with salt and
pepper. Set aside to marinate 30 minutes.

BREAKFAST

LUNCH

Beet and Arugula Salad with Quinoa,

Avocado, and Sunflower Seeds
cup leftover beets from Beet and Escarole Salad with
Avocado and Walnuts
3 cups arugula
cup quina
Olive oil
Lemon
2 oz. ( large) avocado
1 oz. Goat cheese
1 Tbsp. Sunflower seeds
Toss beets with arugula, quinoa, olive oil, and lemon.
Top with avocado, goat cheese, and sunflower seeds.
SNACK

Egg with Furikake

1 egg
tsp. furikake
DINNER

Roast Chicken with Butternut-Tahini Pure

4 servings, plus leftover chicken for lunch

2 Tbsp. olive oil, divided

1 2-lb. butternut squash, halved, seeds removed
Kosher salt, freshly ground pepper
2 garlic cloves, unpeeled
cup tahini
tsp. ground cumin
tsp. smoked paprika
2 Tbsp. lemon juice, plus lemon wedges for serving
1 34-lb. chicken
Fresh cilantro leaves with tender stems (for serving)
Place racks in upper and lower thirds of oven; preheat
to 425. Coat a rimmed baking sheet with 1 Tbsp. oil.
Season squash with salt and pepper and place, cut side
down, on sheet along with garlic cloves. Roast on
bottom rack until squash is tender, 4550 minutes. Let
cool. When cool enough to handle, peel garlic and
scrape flesh from squash. Mash garlic and squash

together in a large bowl. Add tahini, cumin, paprika, and

lemon juice; season with salt and pepper.
Meanwhile, heat remaining 1 Tbsp. oil in a large
ovenproof skillet over medium-high heat. Season
chicken all over with salt and pepper. Add to skillet,
breast side down, and cook until browned, about 5
minutes. Turn chicken breast side up and transfer skillet
to oven. Roast, basting a few times with pan juices, until
meat at the thickest part of the thigh registers 165 on
an instant-read thermometer, 4550 minutes. Let rest
10 minutes before carving. Reserve 4 oz. chicken for
tomorrows lunch.
Serve chicken with butternut-tahini pure and lemon
wedges. Top pure with cilantro.
SIDE

Black Rice with Hazelnuts

DESSERT

Orange Carpaccio with Orange-Flower

W ater and Pistachios

Wednesday, January 14, 2015

BREAKFAST

M orning Barley with Squash, Date, and

Lem on Com pote

3 garlic cloves, finely chopped

1 Tbsp. chopped peeled ginger
1 tsp. ground turmeric
1 tsp. garam masala (optional)
Pinch of cayenne pepper
1 lb. Brussels sprouts, trimmed, halved
1 lb. sweet potatoes, peeled, cut into cubes
1 15-oz. can chickpeas, rinsed
cup coconut milk
2 dates, chopped
Greek yogurt (for serving)
Heat oil in a large, heavy-bottomed soup pot or Dutch
oven over medium heat. Add cumin and mustard seeds
and cook, stirring frequently, until mustard seeds begin
to pop, about 1 minute. Add onions, season with salt,
and cook, stirring often, until onions begin to soften,
about 5 minutes. Add garlic and ginger and cook,
stirring, until fragrant, about 1 minute. Stir in turmeric,
garam masala, if using, and cayenne; season with salt
and pepper.
Add Brussels sprouts, sweet potatoes, and chickpeas
and season with salt and pepper. Stir in coconut milk
and 2/3 cup water. Bring to a boil, then reduce heat to a
simmer and cook until vegetables are tender, 1820
minutes. Stir in dates and simmer, uncovered, about 3
minutes more. Serve curry dolloped with yogurt.
Side

LUNCH

Arom atic Red Rice

Chicken Salad with Celery, Scallions, and

M arinated Cucum bers

Dessert

2 cups cucumber, thinly sliced

Rice vinegar
4 oz. leftover chicken from Roast Chicken with
Butternut-Tahini Pure
1 cup celery
1 Tbsp. scallions
2 Tbsp. Kimchi Miso Dressing*

Spicy Orange Hazelnut Chocolate Bark

Thursday, January 15, 2015

BREAKFAST

Scram bled Eggs with Caram elized Onions

and Chvre

Toss cucumber with vinegar and set aside to soften for

10 minutes. Toss chicken, celery, and scallions with
dressing. Serve with cucumbers on the side.

LUNCH

SNACK

4 oz. leftover curry from Curried Brussels Sprouts,

Chickpeas, and Sweet Potatoes
1 cup leftover rice from Aromatic Red Rice
2 cups butter lettuce
2 cups arugula
Olive oil
Lemon juice
1 Tbsp. toasted pumpkin seeds

Butternut-Tahini Sauce with Carrot Sticks

1 cup carrot slices
3 Tbsp. Butternut-Tahini pure
DINNER

Curried Brussels Sprouts, Chickpeas, and

Sweet Potatoes
4 servings, plus leftovers for lunch

2 Tbsp. coconut oil or canola oil

1 tsp. cumin seeds
1 tsp. mustard seeds
2 medium onions, chopped
Kosher salt, freshly ground pepper

Curry and Rice with Greens and Pum pkin

Seeds

Serve warm curry over rice. Toss lettuce and arugula

with olive oil and arugula. Top with pumpkin seeds.
SNACK

Apple Slices with Alm ond Butter

1 small apple sliced

1 2 Tbsp. almond butter
DINNER

Sundubu with Clam s and Tofu

4 servings

2 Tbsp. vegetable oil or grapeseed oil

1 cup (about 2 oz.) chopped shiitake mushrooms
1 medium onion, finely chopped
Kosher salt, freshly ground pepper
4 anchovy fillets, chopped
6 cups homemade chicken stock or low-sodium
chicken broth
1 lb. Manila clams, scrubbed
cup Korean hot pepper paste (gochujang)
1 12.5-oz. block silken tofu, drained, broken into large
curds
cup sliced scallion greens, from 6 scallions
2 small serrano chiles, seeded, finely chopped
1 tsp. toasted sesame oil, plus more to taste
Ingredient Info: Korean hot pepper paste (a mixture
of miso and hot chiles) is available at Korean markets
and koamart.com.
Heat vegetable oil in a large soup pot or Dutch oven
over medium heat. Add mushrooms and onion and
season with salt. Cook, stirring often, until tender, 57
minutes. Stir in anchovies and cook 30 seconds, then
pour in stock. Bring to a boil, add clams, and reduce
heat to a simmer. Cook, covered, until clams open,
about 4 minutes. Using a slotted spoon, transfer clams
to a bowl; set aside. Discard any clams that havent
opened. Whisk gochujang into broth and increase heat
to high. Add tofu and cook until warmed through,
about 1 minute. Stir in clams, scallion greens, chiles, and
sesame oil and season with salt and pepper.
SIDE

Chard and Chard Stem s with Sauted

Shiitakes
DESSERT

Pineapple with Toasted Coconut and Pink

Peppercorns