1. Heat oil in pan on MED-HIGH. Add greens; cook, stirring, 2-3 min until they begin to wilt.
2. Add soy sauce; stir to coat. Serve.
3. Chef Tips: *This technique works with any fresh cooking green. For heartier greens, like kale, collard, and gai lan, blanch and shock the greens before sautéing to maintain their color and to keep them from overcooking. *Soy sauce amount can be adjusted to taste. *The nutrition provided is calculated for petite bok choy. Nutrition may vary slightly if using other cooking greens.
2. Add soy sauce; stir to coat. Serve.
3. Chef Tips: *This technique works with any fresh cooking green. For heartier greens, like kale, collard, and gai lan, blanch and shock the greens before sautéing to maintain their color and to keep them from overcooking. *Soy sauce amount can be adjusted to taste. *The nutrition provided is calculated for petite bok choy. Nutrition may vary slightly if using other cooking greens.
1. Add lentils, oil, onions, celery, garlic, tomatoes, green peppers, vegetable stock, Tabasco, turmeric, cumin, cayenne, chili powder, cornstarch, salt, and pepper to 6-8qt slow cooker. Stir to combine; cover.
2. Cook on HIGH 4 hours or LOW 8 hours. Stir; serve.
2. Cook on HIGH 4 hours or LOW 8 hours. Stir; serve.
1. Layer 1 package escarole, garlic, remaining package escarole, pure olive oil, stock, crumbles, and beans in 6-8 qt slow cooker.
2. Cover; cook on HIGH 4 hours or LOW 6-8 hours.
3. Garnish with extra virgin olive oil; season with salt and pepper. Squeeze lemon wedge over each portion before serving.
4. Chef Tips: Serve with crusty garlic bread. For added flavor, add 1/2 cup Italian Classics Grated Parmigiano Reggiano (Cheese Shop).
2. Cover; cook on HIGH 4 hours or LOW 6-8 hours.
3. Garnish with extra virgin olive oil; season with salt and pepper. Squeeze lemon wedge over each portion before serving.
4. Chef Tips: Serve with crusty garlic bread. For added flavor, add 1/2 cup Italian Classics Grated Parmigiano Reggiano (Cheese Shop).
Mediterranean Zucchini Noodles with Sun-Dried Tomatoes
1. Heat 2 Tbsp reserved oil in large sauté pan on MED-HIGH. Add zucchini noodles; cook, stirring occasionally, 4-5 min. Transfer zucchini noodles to serving platter.
2. Add remaining reserved oil to same pan on MED-LOW. Add garlic, salt, and pepper. Cook, stirring occasionally, 2-3 min until garlic is browned.
3. Add wine (optional), sundried tomatoes, and spinach to pan; toss to combine, until spinach is wilted. Top zucchini noodles with tomato-spinach mixture; garnish with cheese and walnuts.
2. Add remaining reserved oil to same pan on MED-LOW. Add garlic, salt, and pepper. Cook, stirring occasionally, 2-3 min until garlic is browned.
3. Add wine (optional), sundried tomatoes, and spinach to pan; toss to combine, until spinach is wilted. Top zucchini noodles with tomato-spinach mixture; garnish with cheese and walnuts.
1. Sort and rinse beans. Add beans to bowl; carefully pour boiling water over beans. Soak beans 10 min; drain. Rinse beans under cold water; add to 6-8 qt slow cooker.
2. Add mirepoix, peppers, garlic, passata, water, broth concentrate, cumin, coriander, chili powder, oregano, and salt to slow cooker; stir to combine.
3. Cover; cook on HIGH 6 hours or LOW 8 hours. Add lemon juice; stir to combine.
4. Chef tip: 14 Bean Soup Mix can be substituted with 1 lb of your favorite dried bean mix.
2. Add mirepoix, peppers, garlic, passata, water, broth concentrate, cumin, coriander, chili powder, oregano, and salt to slow cooker; stir to combine.
3. Cover; cook on HIGH 6 hours or LOW 8 hours. Add lemon juice; stir to combine.
4. Chef tip: 14 Bean Soup Mix can be substituted with 1 lb of your favorite dried bean mix.
1. Drizzle oil around sides of stir-fry pan; tilt pan to coat evenly. Heat on HIGH until oil faintly smokes.
2. Add tofu; season with salt. Reduce heat to MED. Cook, stirring, 4-5 min until browned. Remove from pan; set aside.
3. Increase heat to HIGH; add ginger, red pepper, green pepper, and onion. Cook, stirring, 3-4 min. Stir in tofu, black pepper sauce, and hoisin sauce; toss to coat.
2. Add tofu; season with salt. Reduce heat to MED. Cook, stirring, 4-5 min until browned. Remove from pan; set aside.
3. Increase heat to HIGH; add ginger, red pepper, green pepper, and onion. Cook, stirring, 3-4 min. Stir in tofu, black pepper sauce, and hoisin sauce; toss to coat.
1. Drizzle oil around sides of stir-fry pan; tilt pan to coat evenly. Heat on HIGH until oil faintly smokes.
2. Add broccoli and mushrooms; cook, stirring constantly, 2-3 min.
3. Add water, ginger, garlic, and salt; stir to combine. Cook, stirring, 5-6 min until broccoli is tender and water has evaporated.
2. Add broccoli and mushrooms; cook, stirring constantly, 2-3 min.
3. Add water, ginger, garlic, and salt; stir to combine. Cook, stirring, 5-6 min until broccoli is tender and water has evaporated.
1. Drizzle olive oil around sides of stir-fry pan; tilt pan to coat evenly. Heat on MED-HIGH until oil faintly smokes.
2. Add add yu choy stems; cook, stirring, 1 min. Add yu choy leaves, white pepper, garlic, ginger, green onion, red pepper, and water. Cook 4-5 min.
3. Add Szechuan sauce, Kung Pao sauce, black bean sauce, and sesame oil; toss 15 sec.
2. Add add yu choy stems; cook, stirring, 1 min. Add yu choy leaves, white pepper, garlic, ginger, green onion, red pepper, and water. Cook 4-5 min.
3. Add Szechuan sauce, Kung Pao sauce, black bean sauce, and sesame oil; toss 15 sec.
1. Add cucumbers and salt to bowl; toss to combine. Let stand at room temp 20 min.
2. Drain and rinse cucumbers; pat dry with paper towel. Add peanuts, sauce, peppers, and green onions. Toss to combine.
2. Drain and rinse cucumbers; pat dry with paper towel. Add peanuts, sauce, peppers, and green onions. Toss to combine.