Sustainable Healthy

Ingredients ·         5 tablespoons fresh lime juice ·         3 tablespoons palm sugar or golden brown sugar ·         2 tablespoons plus 2 teaspoons fish sauce ·         2 tablespoons dried shrimp, chopped ·         4 garlic cloves, minced ·         green papaya, peeled, halved, seeded ·         10 large cherry tomatoes, halved ·         1 cup chopped fresh cilantro ·         2 green onions, very thinly sliced ·         1 fresh red Thai chile with seeds, thinly sliced ·         2 tablespoons coarsely chopped salted peanuts ·         Chicken breast ·         ½ cup flour, ½ cup corn starch ·         1 egg ·         1 teaspoon garlic powder and 1 teaspoon onion powder ·         Coconut oil for frying ·         Kosher salt Preparation Whisk first 5 ingredients in medium bowl. Set dressing aside. Peel, slice and cut thin enough papaya to measure 6 cups. Place in large bowl. Add tomatoes, cilantro, green onions, chile. Pour dressing over

Ingredients ·         1¼ cups plus 2 tablespoons extra-virgin olive oil; plus more for pan ·         1 cup plus 2 tablespoons sugar; plus more ·         2 cups cake flour ·         ⅓ cup almond flour or meal or fine-grind cornmeal ·         2 teaspoons baking powder ·         ½ teaspoon baking soda ·         ½ teaspoon kosher salt ·         3 tablespoons amaretto, Grand Marnier, sweet vermouth, or other liqueur ·         1 tablespoon finely grated lemon zest ·         3 tablespoons fresh lemon juice ·         2 teaspoons vanilla extract ·         3 large eggs ·         Crème Fraiche (or sour cream) ·         5 tablespoons powdered sugar   ·         Blackberries ·         Sliced almonds Preparation Preheat oven to 400°. Drizzle bottom and sides of pan with oil and use your fingers to coat. Generously sprinkle pan with sugar and tilt to coat in an even layer; tap out excess. Whisk cake flour, almond flour, baking powder, baking soda, and s

Ingredients ·         ¼ pear, grated ·         1 garlic clove, grated ·         2 tablespoons soy sauce ·         1 tablespoon gochugaru (coarse Korean hot pepper flakes), or 1 teaspoon crushed red pepper flakes ·         1 tablespoon grated peeled ginger ·         1 tablespoon light brown sugar ·         1 tablespoon toasted sesame oil ·         1 pound boneless pork loin, trimmed hanger steak, boneless short rib, or skinless boneless chicken breasts or thighs ·         2 tablespoons vegetable oil, divided ·         Kosher salt ·         Cooked broccoli ·         Low mein noodles ·         Sliced scallions (for serving) Preparation Combine pear, garlic, soy sauce, gochugaru, ginger, sugar, and sesame oil in a large resalable plastic bag or medium bowl. Using a sharp knife, slice meat into very thin strips. Add to marinade, seal bag, and squish everything around until the meat is coated. Let sit at room temperature 30 minutes, or chill up to 8 hou

Ingredients ·         4 turkey thigh patted dry ·         2 tablespoons all-purpose flour ·         4 tablespoons extra-virgin olive oil ·         3 heads of garlic, halved crosswise ·         1 small orange, halved ·         2 sprigs rosemary ·         1 cup dry white wine ·         4 cups Stock or water ·         2 tablespoons unsalted butter, cut into pieces ·         G reen and yellow zucchini, cut in small rounds. ·         ½ cups frozen peas Preparation Preheat oven to 250°. Rinse turkey legs and pat dry. Sprinkle on all sides with flour. Heat 2 Tbsp. oil in a large skillet over medium-high. Cook turkey thighs, skin side down, until skin is browned and crisp, about 5 minutes. Transfer to a large roasting pan. Reduce heat to medium and add garlic and orange, cut side down, and rosemary and cook, undisturbed, until garlic is lightly browned, about 2 minutes. Add wine, scraping to release any browned bits stuck to the bottom of pan. Cook

Ingredients ·         Bone in chicken breast ·         1 tbsp. olive oil ·         1 onion cut half ·         1 green onion ·         1 1” piece ginger, peeled, crushed ·         3 garlic cloves ·         ½ teaspoon fennel seeds ·         ½ teaspoon red pepper flakes ·         1 small cinnamon stick ·         Kosher salt ·         8 cups chicken broth ·         4 ounces thin rice stick noodles, or egg noodles. ·         1 cup dried mushrooms ( previously hydrated in hot chicken stock) ·         Mung bean sprouts, fresh cilantro, thinly sliced green onion, lime wedges  Preparation Heat a dry large cast-iron skillet over medium high add olive oil. Cook onion, until lightly charred, about 5 min, transfer to a plate. Add red pepper flakes, fennel seeds, garlic and cinnamon stick, and cook, stir until fragrant. Quickly transfer those ingredients to a large saucepan and add green onion, charred onion, ginger, broth and the chicken breast. Cook o