BUTTER CHICKEN MEATBALLS M
Active 55 min. | Total 55 min.
1 large egg Kosher salt and pepper
⅓ cup panko
1 cup cilantro leaves, chopped, plus cilantro sprigs for serving
1 Tbsp plus 1 tsp grated fresh ginger, divided
3 cloves garlic, grated, divided
1 lb ground chicken breast
3 Tbsp unsalted butter, divided
1 Tbsp olive oil
1 medium onion, chopped
1 Tbsp garam masala
½ tsp ground cumin
⅛ tsp cayenne pepper
2 Tbsp tomato paste
1 29-oz can tomato puree
1 tsp honey
¾ cup heavy cream Basmati rice and naan, for serving
1. Arrange oven rack 6 in. from broiler and heat broiler. Line rimmed baking sheet with nonstick foil.
2. In large bowl, whisk together egg, ¾ tsp salt and ½ tsp pepper, then stir in panko and let sit 1 min. Stir in cilantro, 1 tsp ginger and one-third of garlic. Add chicken and gently mix to combine; shape into 1½-in. balls and place on prepared baking sheet. Broil, rotating pan halfway through, until golden brown, 6 to 10 min. (Meatballs will finish cooking in sauce.)
3. Meanwhile, in large Dutch oven, melt 2 Tbsp butter with oil on medium. Add onion and ¼ tsp each salt and pepper; cook, stirring occasionally, until beginning to turn golden, 5 to 7 min. Stir in remaining Tbsp ginger and grated garlic; cook, stirring often, until fragrant, 30 to 60 sec. Sprinkle garam masala, cumin and cayenne over onions, then stir in tomato paste and cook, stirring often and lowering heat if starting to burn, 1 min.
4. Remove from heat, stir in tomato puree, honey and ¼ tsp each salt and pepper, then bring to a simmer. Simmer, stirring occasionally, until thickened, 7 to 9 min. Stir in heavy cream, then add meatballs and simmer 2 min. Remove from heat and swirl in remaining Tbsp butter. Top with cilantro and serve with rice and naan if desired.
SERVES 4 About 534 cal, 31.5 g fat (16.5 g sat), 185 mg chol, 1,242 mg sodium, 33 g carb, 6 g fiber, 15 g sugar (1.5 g added sugar), 34 g pro
FULLY LOADED VEGGIE SANDWICHES V O
Active 30 min. | Total 30 min.
1 small or medium eggplant, ends trimmed and sliced ½ in. thick, or 8 portobello mushroom caps, gills removed (optional)
1½ Tbsp olive oil if using eggplant (or 3 Tbsp if using portobellos) Kosher salt and pepper
2 ripe avocados
2 Tbsp fresh lemon juice
¼ tsp red pepper flakes
8 slices whole-grain bread, lightly toasted
1 cup hummus, divided
2 cups baby arugula, divided Flaky salt
1 large heirloom tomato, sliced ¼ in. thick, divided
½ large English cucumber, halved crosswise, then each half thinly sliced lengthwise
2 cups sprouts (such as broccoli, radish or sunflower), divided
1. Heat broiler. On rimmed baking sheet, brush both sides of eggplant or mushrooms with oil and season with ¼ tsp each salt and pepper. Broil until tender and browned in spots, 4 to 7 min.
2. Meanwhile, in medium bowl, mash avocados with lemon juice, red pepper flakes and ½ tsp each salt and pepper. Spread 4 slices toast with mashed avocados and remaining 4 slices with hummus, then add remaining fillings to make sandwiches, sprinkling flaky salt on tomato.
SERVES 4 About 504 cal, 28 g fat (4 g sat), 0 mg chol, 883 mg sodium, 53 g carb, 19 g fiber, 10.5 g sugar (0 g added sugar), 17 g pro
VEGETARIAN ANTIPASTO SALAD G M V O
Active 30 min. | Total 30 min.
2 Tbsp red wine vinegar
2 tsp lemon zest plus
2 Tbsp lemon juice
6 pepperoncini, chopped, plus 2 Tbsp pickling liquid
1 Tbsp dried oregano
2 tsp Dijon mustard
1 small clove garlic, grated Kosher salt and pepper
⅓ cup olive oil
1 small red onion, finely chopped
1 15-oz can chickpeas, rinsed
1 pint grape tomatoes, halved
½ cup extra-small mozzarella balls (perlini)
