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.

Avocado-Ham Salsa d'Arroz with Sugar Snap Peas

Serves 14 (serving size: ¾ cup)

2 cups fat-free, less-sodium chicken broth

4 ounces sugar snap peas, trimmed and cut into 1-inch pieces

5½ teaspoons olive oil

6 tablespoons finely chopped red bell pepper (½ small)

¾ cup thinly sliced leek (about 1 medium leek)

1½ tablespoons finely chopped seeded jalapeño pepper

1 cup finely chopped onion

3 large garlic cloves, minced

½ cup uncooked Arborio rice or other medium-grain rice

¼ cup dry white wine

½ teaspoon Dijon mustard

1½ tablespoons white wine vinegar

1½ ounces diced cooked ham (about 6 tablespoons)

³/₈ teaspoon sea salt

¾ cup chopped peeled avocado (about 1)

¼ cup freshly grated Parmesan cheese

¾ cup chopped seeded plum tomato (about ½ pound)

1 tablespoon chopped fresh cilantro

¼ teaspoon freshly ground black pepper

¹/₈ teaspoon hot pepper sauce

1. Bring broth h to a simmer in a medium saucepan (do not boil). Keep warm.
2. Cook peas in boiling water 2 minutes or until crisp-tender. Drain and rinse with cold water; drain.
3. Heat oil in a large saucepan over medium heat. Add bell pepper, leek, and jalapeño to pan; cook 5 minutes or until tender, stirring frequently. Add onion and garlic; cook 30 seconds. Stir in rice; cook 1 minute. Add wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add broth, ½ cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Add mustard, vinegar, ham, and salt to pan; cook 3 minutes or until thoroughly heated. Stir in peas, avocado, cheese, tomato, cilantro, pepper, and hot pepper sauce.

Blueberry Tzatziki

Serves 8 (serving size: about 6 tablespoons 1 teaspoon)

½ cup blueberries

¼ cup simple syrup

½ tablespoon fresh lemon juice

½ cup grated peeled English cucumber (about ½ medium)

½ cup plain fat-free Greek yogurt (such as Fage)

1½ cups crushed ice

½ tablespoon chopped fresh mint

¼ cup rum

¹/₈ teaspoon salt

1½ tablespoons fresh lime juice

¹/₈ teaspoon freshly ground black pepper

1 garlic clove, minced

1. Combine first 3 ingredients in a blender, and process until smooth. Strain mixture through a sieve into a bowl, and discard solids.
2. Pat cucumber dry with paper towels. Combine cucumber and remaining ingredients in blender and process until smooth; cover and chill 1 hour. Serve with pita wedges or pumpkin bolani.

June menu

Course #1

1. Alcoholic Herb and Pink Lemonade Jellybutter

Course #2

1. Blueberry Tzatziki
2. Garlicky Sparkling Lima Bean Sangria Spead

Course #3.5

1. Vegan Asian Blueberry-Vegetable Muffins

Course #4

1. Killer Honey Mustard-Watermelon Chicken
2. Cucumber-Apricot-Yogurt Preserves

Course #4.5

1. Drunken Strawberry-Collard Greens-Kiwi Slaw with Rose Geranium

Course #5.5

1. Sweet Chicken Meatballs with Peanut Halo-Halo Sauce

Course #7

1. Avocado-Ham Salsa d'Arroz with Sugar Snap Peas

Course #8

1. Alcoholic Herb and Pink Lemonade Jellybutter

Garlicky Sparkling Lima Bean Sangria Spread

Serves 8 (serving size: 9½ tablespoons)

1 cup fresh lima beans

8 teaspoons fresh parsley leaves

½ cup cherries, pitted and halved

8 tablespoons water

½ cup blueberries

½ tablespoon fresh lemon juice

½ cup raspberries

½ tablespoon olive oil

½ cup quartered small strawberries

2 teaspoons roasted garlic paste

¼ cup chopped nectarine (about ½)

¼ teaspoon salt

8 teaspoons brandy

¹/₈ teaspoon freshly ground black pepper

½ cup apricot nectar, chilled

¹/₈ teaspoon hot sauce

½ (750-milliliter) bottle cava, chilled

1. Sort and wash beans; drain and place in a medium saucepan. Cover with water to 2 inches above beans; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain.
2. Place beans and next 16 ingredients in a food processor; process until smooth. Chill for at least 2 hours before serving with summer vegetable crudites, such as whole radishes, baby carrots, endive leaves, zucchini, and/or yellow squash strips.

Citrus, Quinoa, Ice Cream, and Spinach Salad with Brown Sugar-Brandy-Date Dressing

Serves 4

¼ cup quinoa

2 tbsp. unsalted butter, cut into chunks

2 tbsp. packed light brown sugar

¼ tsp. red chile flakes

¹/₈ tsp. cinnamon

Pinch of pepper

¼ tsp. kosher salt

Zest and juice of ¼ lemon

¾ cup halved and pitted Medjool dates

¾ tbsp. olive oil

¼ cup water

2 tbsp. brandy

3 oz. baby spinach

2 tbsp. sliced green onions

Vanilla ice cream

Toasted pecan halves

2 tbsp. crumbled feta cheese

1. Cook quinoa according to package directions.
2. Meanwhile, melt butter with sugar, chile flakes, cinnamon, pepper, and salt in a medium frying pan over high heat. Add zest, juice, dates, oil, and water and cook until mixture is simmering and comes together as a sauce, about 5 minutes.
3. Remove pan from heat and carefully add brandy. Stir to combine.
4. Toss together warm quinoa, spinach, and onions. Divide salad mixture among bowls. Place 1 scoop ice cream atop each salad. Drizzle dressing over each bowl and sprinkle with pecans and feta.