Chocolate-Cauliflower-Zucchini Snack Cake with Spicy Carrot-Pineapple Yogurt Sauce

Serves 6

¼ cup freshly squeezed carrot juice

¼ cup freshly squeezed pineapple juice

1½ large shallots, thinly sliced, divided

1 6-oz. container low-fat vanilla yogurt, divided

8½ Tbsp. sugar, divided

¹/₈ tsp. crushed red pepper

Salt and black pepper

¾ cup flour

6 Tbsp. unsweetened cocoa powder

¾ tsp. baking powder

½ tsp. espresso powder

¹/₈ tsp. salt

1 egg

1 egg white

9½ Tbsp. extra-virgin olive oil

½ head cauliflower, cut into florets

1 cup shredded zucchini

1 Tbsp. chopped fresh parsley

1 Tbsp. pumpkin or sunflower seeds – roasted, salted, and shelled

1. Preheat oven to 350º. Grease a 9-inch square metal baking pan and line the bottom with parchment; grease parchment.
2. In a small saucepan, bring carrot and pineapple juices, half of the shallots, half of the yogurt, ½ Tbsp. sugar, and red pepper to a boil, stirring. Reduce th heat to medium and simmer, stirring occasionally, until sauce is thick and reduced to about ¹/₃ cup, 20 to 25 minutes. Season with salt and pepper.
3. Meanwhile, in a large bowl, combine flower, cocoa, baking powder, espresso powder, and salt. Using electric mixer, beat remaining sugar, egg, and egg white to medium-high speed until pale in color, about 3 minutes; whisk in olive oil. Stir in cauliflower, zucchini, and remaining shallots. Stir in flour mixture and remaining yogurt alternately in two batches. Transfer to prepared pan; season with salt and pepper.
4. Bake 13 minutes. Increase temperature to 450º; cook until cauliflower is browned and just tender, cake is springy to the touch, and cake tester comes out with moist crumbs, about another 20-22 minutes. Let cool slightly. Spread sauce mixture over top and sprinkle with parsley and seeds; serve warm.

April menu

Course #4:

1. Apple-Saffron-Roasted Peanut Butter-Almond-Banana Muffin-Stuffed Chicken 

Course #6:

1. Buttermilk-Miso Pie with Vegetables and Fresh Strawberries 

Course #6.5:

1. Chocolate-Cauliflower-Zucchini Snack Cake with Spicy Carrot-Pineapple Yogurt Sauce

Course #7:

1. Tangy Twice-Baked Tikka Masala Potatoes with Buttermilk Raita
2. Potato and Tempeh Quesadillas with Coconut Milk and Lemongrass
3. Portobellos Stuffed with Curried Pea-Spinach-Red Lentil Polenta

Apple-Saffron-Roasted Peanut Butter-Almond-Banana Muffin-Stuffed Chicken

Serves 4

2 threads + ¼ tsp. saffron

1 lime, cut into eighths

¾ tsp. salt

½ granny smith apple, cored and thinly sliced

¹/₈ tsp. pepper

1 Tbsp. superfine sugar

¼ tsp. ground ginger

½ cup vodka

1 4½-pound chicken

2 cups water, divided

½ cup cousous

1 medium egg

3 Tbsp. butter, softened, divided

1 Tbsp. honey

1 cup slivered almonds, toasted

1 banana, mashed with a fork

¼ cup confectioners' sugar

2 Tbsp. peanut butter

¾ tsp. ground cinnamon

1¾ cups whole wheat flour

½ tsp. baking powder

Salt and pepper

1 large onion, chopped

10 Tbsp. low-sodium chicken broth

½ large peach, cut into eighths

1. In a small skillet, toast the saffron over medium heat for about 1 minute; transfer to a small bowl and let cool. Crumble the saffron threads, and stir in lime, salt, apple, pepper, superfine sugar, ginger, and vodka. Cover and let sit for 2 hours. Rub the chicken all over with the vodka mixture; let sit.
2. Preheat the oven to 450º. In a saucepan; bring ½ cup water to a boil; remove from heat. Stir in the couscous, cover and let stand until the water is absorbed, 10 minutes. Fluff with a fork and let cool. Whisk in egg, 1 tablespoon butter, honey, almonds, banana, confectioners' sugar, and peanut butter; season with salt and pepper. Stir in remaining water; whisk until smooth. In a separate bowl, stir together cinnamon, flour, and baking powder; add to the couscous mixture.
3. Meanwhile, in a large, ovenproof skillet, heat 1 tablespoon butter over medium heat. Add onions and cook, stirring occasionally, until softened, about 10 minutes. Add chicken broth; season with salt.
4. Measure out 2 cups of the couscous mixture; reserve the remainder. Stuff the chicken with the 2 cups mixture and tie drumsticks together. Place the chicken on the onion mixture in the skillet, transfer to the oven and roast for 30 minutes, Lower the heat to 350º and roast until the chicken is cooked through, 35 to 40 minutes. Transfer the chicken to a cutting board.
5. Transfer the onion mixture to a food processor and puree. In a small skillet, heat remaining butter over medium-high heat. Add the peach slices and cook, turning one, until browned, about 3 minutes. Serve chicken with peach slices, reserved couscous mixture, and onion gravy.

Turkey-Jerusalem Artichoke-Black Bean Chili

Serves 7 (serving size: about 1 cup 4 tsp.)

½ lb. Jerusalem artichokes, scrubbed well

½ large carrot, peeled

2 tbsp. safflower or olive oil

½ medium onion, chopped

½ yellow or orange bell pepper, chopped

½ large poblano chile, chopped

2 garlic cloves, minced

½ lb. ground turkey

1 tbsp. sour cream

1 can (28 oz.) diced tomatoes

1 tbsp. mayonnaise

1 can (15 oz.) black beans, preferably reduced-sodium, rinsed and drained

½ tsp. coarse mustard

1½ tbsp. tomato paste

½ tsp. finely chopped capers

1½ tbsp. chili powder

1 tsp. white wine vinegar

1 tsp. ground cumin

³/₈ tsp. kosher salt

¾ tsp. agave nectar or 1 tsp. sugar

¹/₈ tsp. pepper

Juice of ½ lime

3 tbsp. roughly chopped flat-leaf parsley

Shredded cheddar cheese and chopped cilantro

1. Peel Jerusalem artichokes with a knife and cut into fine matchsticks (you should have about 1½ cups). Cut carrot into fine matchsticks the same size as artichokes.
2. Heat oil in a large pot over medium-high heat. Sauté onion, bell pepper, chile, and garlic, stirring often, 5 to 6 minutes. Add turkey and Jerusalem artichoke matchsticks, increase heat to high, and cook, stirring often and breaking meat into chunks, until it's no longer pink, 4 to 5 minutes.
3. Stir in sour cream, tomatoes, mayonnaise, beans, mustard, tomato paste, capers, chili powder, vinegar, cumin, salt, agave, and pepper. Cover and bring chili to a boil, stirring often. Reduce heat and simmer, stirring occasionally, until flavors are blended, 45 minutes to 1 hour. Stir in carrot matchsticks, lime juice, and parsley. Serve with cheese and cilantro.