Poached Chicken

 Cover chicken with cold water

Add 3 T rice wine vinegar

Add 3 T Kosher salt

Add 1 T black pepper corns

Cover, bring to a boil for 15-20 minutes

Turn off heat and let stand covered for 3 to 3 1/2 hours.

Red Lentil Curry Soup

 4 servings

2

tablespoons virgin coconut oil or extra-virgin olive oil

1

medium onion, finely chopped

2

garlic cloves, finely chopped

1

2½-inch piece ginger, peeled, finely grated

1

tablespoon medium curry powder (such as S&B)

¼

teaspoon crushed red pepper flakes

¾

cup red lentils

1

14.5-ounce can crushed tomatoes

½

cup finely chopped cilantro, plus leaves with tender stems for serving

Kosher salt, freshly ground pepper

1

13.5-ounce can unsweetened coconut milk, shaken well

Lime wedges (for serving)

Preparation

1. Step 1

   Heat oil in a medium saucepan over medium. Cook onion, stirring often, until softened and golden brown, 8–10 minutes. Add garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes. Add lentils and cook, stirring, 1 minute. Add tomatoes, ½ cup cilantro, a generous pinch of salt, and 2½ cups water; season with pepper. Set aside ¼ cup coconut milk for serving and add remaining coconut milk to saucepan. Bring mixture to a boil; reduce heat and simmer gently, stirring occasionally, until lentils are soft but not mushy, 20–25 minutes. Season soup with more salt and pepper if needed.

   Step 2

   To serve, divide soup among bowls. Drizzle with reserved coconut milk and top with more cilantro. Serve with lime wedges.

   Step 3

   Do Ahead: Soup (without toppings) can be made 3 days ahead. Let cool; cover and chill.

Sweet Potato Salad

 

• Ingredients

  3 

  large sweet potatoes, peeled and cubed (about 2 lb.)

• 1 

  small red onion, thinly sliced into half moons

• 2 tbsp. 

  extra-virgin olive oil

• Kosher salt

• Freshly ground black pepper

• 1/2 c. 

  dried cranberries

• 1/2 c. 

  crumbled feta

• 1/4 c. 

  freshly chopped parsley

FOR THE DRESSING

• 2 tbsp. 

  apple cider vinegar

• 1 tbsp. 

  Dijon mustard

• 1 tbsp. 

  honey

• 1/2 tsp. 

  ground cumin

• 1/4 tsp. 

  ground paprika

• 1/4 c. 

  extra-virgin olive oil

1. Step 1Preheat oven to 400°. On a large rimmed baking sheet, toss sweet potatoes and red onion in oil then season with salt and pepper. 
2. Step 2Distribute them evenly on sheet in a single layer. Bake until tender, about 20 minutes. Let cool for 10 minutes then transfer to a large bowl.
3. Step 3Meanwhile, make dressing: In a small bowl or in a medium liquid measuring cup, whisk together vinegar, mustard, honey, and spices. Gradually pour in oil, whisking constantly until emulsified. Season with salt and pepper. 
4. Step 4Toss sweet potatoes with dressing, cranberries, feta, and parsley. Serve warm or at room temperature.