Butternut-Cauliflower-Coconut Curry

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Time: 40 min

Ingredients:
1 (15-oz.) can unsalted chickpeas, rinsed and drained
3 tablespoons olive oil, divided
1/2 cup frozen green peas, thawed
3/4 cup chopped yellow onion
2 tablespoons minced fresh garlic
2 tablespoons all-purpose flour
1 1/2 tablespoons curry powder
1 cup cubed peeled butternut squash
1 cup fresh cauliflower florets
1 cup diced red potatoes
4 cups unsalted vegetable stock
1 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1 cup light coconut milk
Lime wedges (optional)

How To Make Butternut-Cauliflower-Coconut Curry

1. Preheat oven to 450°F.

2. Place chickpeas on a rimmed baking sheet; pat dry. Add 1 tablespoon oil to chickpeas; toss to coat. Spread chickpeas in an even layer on pan. Bake at 450°F for 30 minutes. Add green peas to pan; bake at 450°F for 5 minutes or until chickpeas and green peas are crisp.

3. Heat a large Dutch oven over medium. Add remaining 2 tablespoons oil; swirl to coat. Add onion and garlic; sauté 5 minutes. Add flour and curry powder; cook 1 1/2 minutes or until flour begins to brown, stirring constantly. Stir in butternut squash, cauliflower, and potatoes. Add vegetable stock, pepper, and salt; bring to a boil over medium-high. Reduce heat to medium-low, and simmer 15 to 20 minutes or until vegetables are tender.

4. Remove pan from heat; stir in coconut milk. Place about 1 1/2 cups vegetable mixture in each of 4 bowls; top each serving with about 1/3 cup chickpea mixture. Serve with lime wedges, if desired.

Serves 4
Serving size: 3⁄4 cup

Lemony Chicken with Root Vegetables

Time: 20 min Total: 9 hr. 40 min

Ingredients:
1 (3-lb.) organic free-range whole chicken
3/4 teaspoon black pepper, divided
1/2 preserved lemon (about 1 oz.), seeds removed
2 tablespoons chopped fresh ginger
1 tablespoon chopped garlic (about 3 cloves)
1 tablespoon honey
1 tablespoon canola oil
1 teaspoon dried oregano
1/2 teaspoon Aleppo pepper
Cooking spray
3 parsnips, peeled and halved lengthwise
4 carrots, peeled and halved lengthwise
3 small red potatoes, halved
1 medium red onion, quartered
2 tablespoons extra-virgin olive oil
1/4 teaspoon kosher salt
Fresh parsley leaves

How To Make Lemony Chicken with Root Vegetables

1. Pat chicken dry with paper towels. Sprinkle cavity and outside with 1/2 teaspoon black pepper.

2. Process lemon, ginger, garlic, honey, and canola oil in a blender until smooth. Stir in oregano and Aleppo. Rub lemon mixture over chicken, and place, breast side up, on a plate. Refrigerate, uncovered, 8 hours or overnight.

3. Lightly coat a wire rack with cooking spray; place in a roasting pan. Place chicken, breast side up, on rack; let stand at room temperature 30 minutes.

4. Position an oven rack in the bottom third of oven. Preheat oven to 425°F.

5. Combine parsnips, carrots, potatoes, onion, olive oil, salt, and remaining 1/4 teaspoon black pepper; toss to coat. Arrange vegetables on wire rack around chicken.

6. Bake chicken and vegetables at 425°F until a thermometer inserted in thickest portion of thigh registers 165°F and vegetables are tender, about 50 minutes. Let chicken stand 20 minutes before 

slicing. Garnish with parsley.

Serves 4
Serving size: 3 oz. chicken and about 4 vegetable pieces

Turmeric Chailatte

Time: 10 min Total: 20 min

Ingredients:
2 cups water
1⁄2 cup chopped fresh turmeric
1 Tbsp. chopped peeled fresh ginger
1 Tbsp. cardamom pods
2 tsp. whole cloves
1 cinnamon stick
2 orange pekoe tea bags
2 Tbsp. honey
2 cups steamed whole milk
Ground turmeric (optional)

How To Make Turmeric Chailatte

1. Bring water, chopped turmeric, ginger, cardamom, cloves, and cinnamon stick to a boil in a saucepan over medium-high. Reduce heat to medium, and simmer 5 minutes. Remove from heat. Add tea bags; let stand 10 minutes. Pour through a finemesh strainer into a bowl; discard solids.

Stir in honey.

2. Pour steamed milk evenly into 4 glasses. Pour 1/4 cup tea mixture into each glass. Sprinkle with ground turmeric, if desired.

Serves 4
Serving size: 1 cup

Dark And Limey

Time: 5 min. Total: 5 min

Ingredients:
1 Tbsp. grated fresh turmeric
2 tsp. granulated sugar
Dash of salt
1⁄4 tsp. grated lime rind
3 Tbsp. (1 1⁄2 oz.) dark rum
1 1⁄2 Tbsp. fresh lime juice
3 ice cubes 1⁄2 cup seltzer water
Dash of bitters
Lime rind strips (optional)

How To Make It:
Muddle turmeric, sugar, salt, and lime rind in a cocktail shaker. Add rum, juice, and 3 ice cubes; stir until chilled. Strain into a highball glass filled with ice. Add seltzer and bitters;stir. Garnish with lime rind, if desired.

Serving size: 1 cup

Turmeric - Mango Smoothie

Time: 5 min Total: 5 min

Ingredients:
2 cups chopped Ataulfo or Champagne mango (from 2 mangoes)
1 cup plain 2% reduced-fat Greek yogurt
1⁄4 cup fresh orange juice
1⁄2 ripe banana
2 Tbsp. finely grated fresh turmeric
1 1⁄2 Tbsp. light agave nectar
1⁄2 tsp. vanilla extract
2 cups ice cubes

How To Make Turmeric - Mango Smoothie

Process mango, yogurt, orange juice, banana, turmeric, agave nectar, and vanilla in a blender until smooth. Add ice; blend until smooth. Pour evenly into 4 glasses.

Serves 4
Serving size: 1 cup