Zucchini Curry Bowls (aka, Basil Chicken Zucchini Curry Bowls)

(Based on Half Baked Harvest Recipe)

Ingredients

• 1 pound raw boneless, skinless chicken, diced*
• 2 tablespoons olive oil
• 1 red bell pepper, chopped
• 1 poblano pepper
• 1 red onion
• 2 ears corn, kernels removed from the cob (or about 1 1/2-2 cups frozen corn)
• 2 tablespoon fresh ginger, grated
• 5 cloves garlic, grated or minced
• 1 tablespoon spicy curry powder
• 2-3 tablespoon Thai red curry paste (I used 3)
• 1 (14 ounce) can coconut milk
• 1 cup chicken stock (optional)
• 1  Tablespoon soy sauce
• 1/2 cup each, fresh basil + cilantro, chopped (one bunch each)
• 4 zucchini, spiralized
• 2 peaches, diced
• 1 jalapeño, seeded + diced
• 4 ounces goat cheese, crumbled
• One bunch Broccolini, sliced lengthwise
• 6 to 8 ounces Roasted Cashews

Instructions

Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Once hot, add the diced chicken and cook the chicken until browned all over and cooked through, about 5-10 minutes. Remove the chicken from the skillet and place on a plate.

Add another tablespoon olive oil to the skillet. Add the red peppers and corn, cook 3-4 minutes and then toss in the ginger and garlic. Continue cooking the veggies another 5 minutes or until they just begin to soften. Add the chicken back to the skillet and toss everything together. To the skillet add the curry powder and curry paste and give everything another good toss. Cook 1 minute and then add the coconut milk and soy sauce. Stir to combine, bring the mixture to a boil, cook 5 minutes or until the sauce thickens slightly. Remove from the heat and stir in the basil + cilantro. Add the zucchini and toss to combine and heat through.

In a small bowl toss together the peaches and jalapeño.

Divide the curry among bowls. Add a spoonful of the peaches + jalapeno, and a sprinkle of goat cheese. Eat with Naan!

Roasted Cauliflower and Mushroom Carbonara (Egg-less)

Ingredients
1 small head cauliflower, cut into florets
8 ounces mushrooms, halved
1 tablespoon olive oil
salt and pepper to taste
2 large chicken breasts
8 ounces fettuccine (or pasta of choice)
4 ounces diced pancetta or bacon lardons
1 clove garlic, chopped
1/2 cup (2 ounces) parmigiano reggiano (parmesan), grated
1/2 cup Half-and-Half
plenty of fresh cracked black pepper
salt to taste
1 small bunch fresh parsley, chopped

(Optional)
1 large bunch of kale, shredded


Directions
Toss the cauliflower and mushrooms in the oil, salt and pepper, place on a baking sheet in a single layer and roast in a preheated 400F/200C oven until they start to caramelize, about 20-30 minutes, mixing half way through.
Start cooking the pasta as directed on the package.
Cook the pancetta in a large pan. While it renders cut the chicken breasts into cubes, about 3/4 inches in size. When crispy and brown transfer the pancetta to a paper-towel lined plate. Leave the rendered fat in the pan and keep the heat up. Carefully place the chicken breast cubes in the hot pan, season lighting and flip each cube halfway through so you get those brown crispy bits (about 5 minutes each side). When done, transfer the chicken to paper towel lined plate.

Pour off all but a tablespoon of the grease from the pan, add the garlic, cook for 30 second and turn off the heat.
Mix the half-and-half, cheese, pepper and salt and parsley in a bowl.
Drain the cooked pasta reserving some of the water.
Mix the pasta, egg mixture, cauliflower and mushrooms into the pan with the pancetta, adding reserved pasta water as needed.

Note: To speed things up, about 20 minutes into roasting the cauliflower and mushrooms, get your pot of water for the pasta on the stove and start bringing it to a boil.
Option: Replace the parmigiano reggiano with pecorino romano.

Sweet & Spicy Chicken Chard Wraps

Ingredients

• 1/3 cup sweet Thai Chile sauce
• 1 tablespoon soy sauce
• 1 tablespoon creamy peanut butter
• 1 tablespoon rice vinegar
• Juice of 1 lime
• 1 teaspoon fish sauce
• 1-2 cloves garlic, minced or grated
• 2 teaspoons fresh ginger, grated
• 2  chicken breasts
• 1 red bell pepper, sliced thin
• 1 red onion, sliced thin
• 1 large bunch of Swiss chard leaves
• 1 pomegranate, seeds (arils) removed
• fresh cilantro + toasted sesame seeds, for serving
• Peanut Ginger Sauce
• 1/3 cup creamy peanut butter
• 1 tablespoon soy sauce or tamari
• 1 tablespoon rice vinegar
• 2 teaspoons fresh ginger, grated

Instructions

Slice chicken and toss in olive oil. Sear in a skillet on medium-high heat, flipping when the first side is golden brown. Brown second side, remove and set aside on a plate lined with paper towel. Combine the sweet thai chili sauce, soy sauce, peanut butter, pomegranate juice, rice vinegar, lime juice, fish sauce (if using), garlic and ginger in a medium sauce pot. Bring the sauce to a boil, reduce heat and simmer 5-10 minutes or until sauce has thickened slightly. Remove from the stove.

Add the chicken and bell pepper to a bowl and toss with the thai chile sauce. Remove the thick stems from the Swiss char leaves. Spread a tablespoon or so of the peanut ginger sauce (recipe below) down the center of the leaf. Place a spoonful of the chicken mixture in the middle of the leaf. Add a handful of pomegranate arils and sprinkle of cilantro + sesame seeds. Roll up to enclose the filling. Serve the wraps with the peanut ginger sauce for dipping.

!Peanut Ginger Sauce

In a bowl, combine the peanut butter, soy sauce, ginger and rice vinegar. Add 2-4 tablespoons of water to thin the sauce out. Keep any leftovers covered in the fridge for up to 2 weeks.