Minestrone with chili oil, lemon zest, and parmesan

Ingredients: 1 cup dried cannellini beans, soaked overnight 4 tablespoons plus 1/2 cup extra virgin olive oil, divided 1 medium onion, chopped 4 medium garlic cloves, minced 1 teaspoon oregano, rosemary, or other dried herb 2 medium russet potatoes, peeled and cut into a 1/2 inch dice 2 tablespoons tomato paste 3 quarts chicken stock…

Mango slaw

Ingredients: 2 mangoes, peeled, pitted and julienned 1 to 1 1/4 pounds Napa cabbage, halved and sliced very thinly 1 red pepper, julienned 1/2 red onion, thinly sliced 6 tablespoons of fresh lime juice, from about two limes 1/4 cup rice vinegar 2 tablespoons vegetable oil 1/2 teaspoon salt 1/4 teaspoon red pepper flakes, or…

Baked Tofu Tacos with Chipotle Tahini Sauce

Ingredients: 6 ounces firm tofu 1 tablespoon soy sauce 1 ½ teaspoons maple syrup 3 tablespoons Mexican hot sauce, divided 1 tablespoon apple cider vinegar 3 tablespoons olive oil, divided 1 1/2 teaspoons cumin, divided 1 clove garlic 1 lemon (3 to 4 tablespoons juice) 2 tablespoons tahini pinch of kosher salt ½ teaspoon adobo…

Miso-Charred Mushroom and Black Rice Salad

Ingredients: 1/2 cup forbidden black rice, rinsed 1/4 cup white miso 2 tablespoons plus 1 teaspoon mirin, divided 2 teaspoons grated fresh ginger 4 Portobello mushroom caps, wiped clean 1 tablespoon rice vinegar 1 tablespoon juice from 1 lime 1 teaspoon soy sauce 1 teaspoon toasted sesame oil 1/2 cup frozen edamame beans 3 leaves…

Japanese Vegetable Pancakes

Ingredients 1/2 small head cabbage, very thinly sliced (1 pound or 5 to 6 cups shreds) 4 medium carrots, peeled into ribbons with a vegetable peeler 5 kale leaves, ribs removed, leaves cut into thin ribbons 4 scallions, thinly sliced on an angle 1 teaspoon kosher salt 1/2 cup all-purpose flour 6 large eggs, lightly…