Black Bean and Feta Stuffed Burrito

Ingredients

• 1/2 cup brown rice
• 1 cup Greek yogurt
• 1/4 cup chopped fresh cilantro leaves plus 1 cup whole leaves
• 2 tablespoons fresh lime juice
• kosher salt
• 2 avocados, sliced
• 4 ounces Feta, crumbled (1 cup)
• 1 cup shredded red cabbage (from 1/8 small head)
• 1 15.5-ounce can black beans, rinsed
• 1/2 cucumber, halved and thinly sliced
• 2 cups shredded rotisserie chicken (optional)
• 1 tablespoon hot sauce (optional)
• 4 burrito-size tortillas, warmed

Directions

1. Cook the rice according to the package directions. Combine the yogurt, chopped cilantro, lime juice, and ¼ teaspoon salt in a small bowl.
2. Divide the yogurt mixture, avocados, Feta, cabbage, beans, cucumber, chicken (if desired), and hot sauce (if desired) among tortillas, dividing evenly. Roll into 4 burritos.

Thai Chicken Stir-Fry

Ingredients

• 1 cup long-grain white rice
• 2 tablespoons vegetable oil
• 1 carrot, peeled, cut into thin strips
• 1 red bell pepper, thinly sliced
• 1 small onion, sliced
• 1 cup snow peas
• 1 cup sliced shiitake or button mushrooms
• 1 small red chili, minced
• 1 clove garlic, chopped
• 1 2- to 2 1/2-pound rotisserie chicken, meat sliced
• 1/4 cup low-sodium soy sauce
• 1/4 cup fresh lime juice
• 1 tablespoon fish sauce
• 2 scallions, sliced
• 1/2 cup cilantro leaves
• 1 lime, quartered

Directions

1. Cook the rice according to the package directions.
2. Heat the oil in a wok or a large nonstick skillet over high heat. Add the carrot, bell pepper, onion, snow peas, mushrooms, chili, and garlic.
3. Cook, tossing, until the vegetables are just tender, 4 to 7 minutes.
4. Add the chicken, soy sauce, lime juice, fish sauce, and scallions and cook, tossing, until heated through. Serve with the rice, cilantro, and lime wedges.

Minty Bulgur Salad With Salmon and Cucumbers

Ingredients

• 1 tablespoon plus 1 teaspoon olive oil
• 1 pound piece skinless salmon fillet
• kosher salt and black pepper
• 1 cup bulgur
• 2 Kirby cucumbers, halved lengthwise and thinly sliced
• 1 cup fresh flat-leaf parsley leaves
• 1/4 cup torn fresh mint leaves
• 1/2 small red onion, thinly sliced
• 3 tablespoons fresh lemon juice

Directions

1. Heat 1 teaspoon of the oil in a large nonstick skillet over medium heat. Season the salmon with ¼ teaspoon each salt and pepper.
2. Cook the salmon until opaque throughout, 4 to 6 minutes per side. Transfer to a plate and refrigerate until cool, about 15 minutes.
3. Meanwhile, in a large bowl, combine the bulgur with 2 cups boiling water. Let stand until tender, about 25 minutes. Drain and return it to the bowl.
4. Toss the bulgur with the cucumbers, parsley, mint, onion, lemon juice, remaining tablespoon of oil, ½ teaspoon salt, and ¼ teaspoon pepper.
5. Using a fork, flake the salmon into large pieces. Gently fold it into the bulgur mixture.

Salmon and Arugula Salad

Ingredients

• 3/4 pound skinless salmon fillet
• kosher salt and black pepper
• 1 tablespoon olive oil
• 2 bunches arugula
• 1 15.5-ounce can chickpeas, rinsed
• 1/4 small red onion, sliced
• 1/2 cucumber, sliced
• 1/4 cup kalamata olives, sliced
• 1/4 cup vinaigrette

Directions

1. Season the salmon fillet with ¼ teaspoon each kosher salt and black pepper. Cook in the oil in a large nonstick skillet over medium-high heat until opaque throughout, 4 to 6 minutes per side; let cool and flake.
2. Toss with the arugula, chickpeas, onion, cucumber, olives, and your favorite vinaigrette.

Quinoa and Vegetable Salad With Tahini Dressing

Ingredients

• 1 cup quinoa
• 1 cup frozen shelled edamame
• 1/3 cup tahini
• 2 tablespoons fresh lemon juice
• 2 teaspoons grated fresh ginger
• 1 teaspoon honey
• kosher salt and black pepper
• 1 bunch watercress, trimmed (about 4 cups)
• 2 medium raw beets (about 1 pound), peeled and coarsely grated
• 8 radishes, thinly sliced

Directions

1. Cook the quinoa according to the package directions. Transfer to a plate or rimmed baking sheet and refrigerate until cool.
2. Cook the edamame according to the package directions.
3. Meanwhile, whisk together the tahini, lemon juice, ginger, honey, ½ cup water, ½ teaspoon salt, and ¼ teaspoon pepper in a small bowl.
4. Divide the watercress, beets, radishes, edamame, and quinoa among plates and drizzle with the dressing.

Spiced Shrimp With Beans

Ingredients

• 1 cup couscous
• kosher salt and pepper
• 1 tablespoon olive oil
• 1 pound peeled and deveined medium shrimp
• 1 shallot, chopped
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground paprika
• 1 15.5-ounce can white beans, rinsed
• 1/4 cup white wine vinegar
• 2 tablespoons chopped parsley

Directions

1. Place the couscous in a large bowl. Add 1 cup very hot tap water and ¼ teaspoon each salt and pepper. Cover and let sit for 5 minutes; fluff with a fork.
2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the shrimp, shallot, coriander, paprika, and ½ teaspoon salt and cook until the shrimp are opaque, 4 to 6 minutes; transfer to a plate.
3. Add the beans, vinegar, and ½ cup water to the skillet and cook until warmed through, about 5 minutes. Serve with the shrimp and couscous. Top with the parsley.

Fish Kebabs With Vegetables

Ingredients

• 2 catfish fillets (about 1 pound), cut into 1-inch pieces
• 1 pint cherry or grape tomatoes
• 1 yellow bell pepper, cut into 1-inch pieces
• 6 large button mushrooms, quartered
• 2 limes, cut into 12 wedges total
• 2 tablespoons olive oil
• 1/2 teaspoon dried oregano
• kosher salt

Directions

1. Soak 8 wooden skewers in a large bowl of water for 10 minutes. Heat broiler.
2. Alternating, thread the fish, tomatoes, bell pepper, and mushrooms onto the skewers, ending each with a lime wedge.
3. Place the skewers on a rimmed baking sheet and toss with the oil, oregano, and ½ teaspoon salt.
4. Broil the skewers until the fish is cooked through and the vegetables are slightly charred, 3 to 4 minutes per side.

Pork Loin With Mustard Sauce and Sautéed Squash

Ingredients

• 2 tablespoons olive oil
• 1 1/2 pounds boneless pork loin
• kosher salt and black pepper
• 1/4 cup red wine vinegar
• 1/4 cup Dijon mustard
• 1/4 cup coarsely chopped fresh flat-leaf parsley
• 1 small onion, cut into 1-inch pieces
• 3 zucchini and/or yellow squash, cut into 1-inch pieces

Directions

1. Heat oven to 400° F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Season the pork with ¼ teaspoon each salt and pepper and cook, turning occasionally, until browned, 6 to 8 minutes.
2. Transfer the skillet to oven and roast, turning once, until the internal temperature registers 145° F, 40 to 45 minutes. Remove the pork from the skillet and let rest 5 minutes before slicing. To the hot skillet, carefully add the vinegar, mustard, and parsley and stir to combine; set aside.
3. Meanwhile, in a second large skillet, heat the remaining tablespoon of oil over medium-high heat. Add the onion, zucchini and/or yellow squash, and ¼ teaspoon each salt and pepper and cook, tossing occasionally, until tender, 8 to 10 minutes. Serve with the pork and the mustard sauce.

Stir-Fried Shrimp and Broccoli

Ingredients

• 1 cup long-grain white rice
• 1/4 cup soy sauce
• 2 tablespoons honey
• 1 tablespoon cornstarch
• 1 clove garlic, chopped
• 3/4 pound frozen peeled and deveined large shrimp, thawed
• kosher salt and black pepper
• 2 tablespoons canola oil
• 4 carrots, thinly sliced
• 1/2 bunch broccoli (about 1/2 pound), cut into small florets
• 1 small red onion, sliced 1/2 inch thick

Directions

1. Cook the rice according to the package directions. In a small bowl, whisk together the soy sauce, honey, cornstarch, garlic, and ½ cup water.
2. Season the shrimp with ¼ teaspoon each salt and pepper. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the shrimp and cook, tossing occasionally, until almost opaque throughout, 2 to 4 minutes; transfer to a plate.
3. Add the remaining tablespoon of oil to the skillet. Add the carrots, broccoli, and onion and cook, tossing, until beginning to soften, 3 to 5 minutes.
4. Return the shrimp to the skillet, whisk the soy sauce mixture again to redistribute the cornstarch, and add it to the skillet. Cook, tossing frequently, until the shrimp are opaque throughout and the sauce is thickened, 1 to 2 minutes more. Serve with the rice.