Glazed Orange-Basil Chicken with Baked Yams and Wilted Spinach (Serves 4) from Golden Door Cooks Light and Easy


  • For the chicken:
  • ¼ cup chopped fresh basil
  • 1 tablespoon grated orange zest
  • ½ cup fresh orange juice
  • 1 teaspoon Dijon mustard
  • ½ teaspoon kosher salt (optional)
  • Black pepper (optional)
  • 4 4-ounce skinless, boneless chicken breast halves
  • Canola oil in a spray bottle, or 1 teaspoon canola oil
  • For the yams:

  • 3 medium-to-large yams (about 12 oz. each)
  • 1 teaspoon olive oil
  • For the spinach:

  • Olive oil and canola oil in a spray bottle, or 1 teaspoon olive oil
  • 6 cups spinach, stems removed, washed and patted dry but slightly damp
  • Kosher salt (optional)


1. To prepare the chicken, mix the basil, orange zest, orange juice, mustard, salt, and black pepper (if using) in a shallow glass or ceramic dish. Place the chicken in the marinade and turn to coat; cover and refrigerate for 1 hour, turning once or twice. Meanwhile, to prepare the yams, preheat the oven to 350 degrees F. Scrub the yams, oil them, and bake for 50 minutes, or until fork-tender.

2. When you are ready to cook the chicken, preheat the broiler. Spray or grease a baking sheet with canola oil and set aside. Remove the chicken from the marinade, reserving the liquid. Place the chicken onto the prepared baking sheet and spoon the reserved marinade on top. Broil for 15 to 20 minutes, turning the chicken breast once, until the top of the chicken is golden brown and glazed.

3. Meanwhile, spray or grease a nonstick pan with olive oil and set it over medium-high heat. Add the spinach, stirring constantly with a wooden spoon for 2 to 3 minutes, or until wilted. Season with salt if desired.

4. To serve, slice each yam into 4 ½–inch rounds and place 3 rounds on each warm plate. Place a chicken breast half on each plate, spoon equal portions of spinach beside it, and serve.

Note: Please use extra virgin olive oil instead of canola oil.

Soy-and-Ginger-Glazed Salmon Steaks (Serves 4) from Fast & Fresh by Marie Simmons 


  • 2 tablespoons soy sauce
  • 2 teaspoons grated fresh ginger
  • 1 garlic clove, crushed through a press
  • 1 teaspoon dark sesame oil
  • 2-4 salmon steaks, about ¼ inch thick – preferably wild (about ½ pound each)
  • Lime wedges for garnish (optional)


1. Combine the soy sauce, ginger, garlic and sesame oil in a pie plate or on a platter. Add the salmon and turn to coat with the soy mixture. Marinate at room temperature for at 15 minutes, turning frequently and rubbing with the marinade, or cover and marinate in the refrigerator for 1 hour or more, turning occasionally.

2. Preheat the grill or broiler. Place the broiler rack about 4 inches from the heat source.

3. Grill or broil the salmon, basting with any marinade left in the dish, turning the salmon to brown both sides until the center looks opaque when tested with the tip of a knife, 6 to 8 minutes per side depending on the intensity of the heat.

4. Garnish with lime wedges, if using, and serve.

Baby Bok Choy and Vegetable Stir Fry (Serves 4)


  • 4 bunches baby bok choy, cut into quarters
  • ½ cup snow peas
  • 8 oz. mushrooms, thinly sliced
  • 1 bunch carrots, peeled and thinly sliced into rounds
  • 3 tablespoons wheat-free soy sauce
  • 2 tablespoons organic hoisin sauce
  • 1 tablespoon vegetable stock
  • 2 tablespoons extra-virgin olive oil (or sesame oil)
  • 1 tablespoon mirin
  • 1/2 teaspoon raw honey
  • 2 cloves garlic, finely sliced
  • 2 teaspoons fresh ginger, peeled and finely sliced


1. In a small bowl, mix the soy sauce, hoisin sauce, and vegetable stock. Heat the oil in a large pan.

2. Stir-fry the garlic and ginger for a minute, then add the bok choy, continuing to stir-fry for about 3 minutes.

3. Add the snow peas and mushrooms and stir-fry for another 4–5 minutes until just cooked. Pour in the sauce and gently mix until it has reduced slightly to coat the vegetables.

Tempeh with Vegetable Stir Fry and Ginger Carrot Sauce (Serves 4-6) from Chef Carlo Sorrano


  • 1 package tempeh, cut into 1-inch dice (you may substitute 1 pound of boneless, skinless chicken breast)
  • 2 cloves garlic
  • 2 tablespoons ginger, minced
  • 4 tablespoons sesame oil
  • 1 scallion, sliced thinly
  • 1 shallot, diced
  • 1 head of broccoli, cut into florets
  • 1 cup shelled frozen edamame
  • 4 shiitake mushrooms, cut into julienne
  • 1 red pepper, sliced into thin strips
  • 3 cups Chinese cabbage, cut into julienne
  • 1 pinch red pepper flakes (optional)
  • Sauce
  • 1 lime, juiced
  • 2 tablespoons mirin
  • 1 carrot, peeled and diced
  • 2 tablespoons ginger, grated finely
  • 3 tablespoons wheat-free soy sauce (optional)
  • 3 tablespoons water
  • Salt and black pepper, to taste


1. Puree the sauce ingredients in a blender and set aside.

2. Heat a wok or large pan over high heat and drizzle in 2 tablespoons of sesame oil.

3. Once the oil is sizzling hot, add the garlic, ginger, scallion, and tempeh and stir-fry until the tempeh turns golden brown on each side, about 3-5 minutes.

4. Remove from the heat and set aside.

5. Bring the same pan back up to heat, add a few more tablespoons of oil, and (when the oil is hot) add the broccoli, peppers, edamame, mushrooms, and shallot. If you like it spicy, add a pinch of red pepper flakes.

6. Stir fry for about 2-3 minutes or until the vegetables are barely cooked. You want them to have a bite (be al dente), so do not overcook.

7. Add the Chinese cabbage and stir-fry for 3 more minutes.

8. Add the tempeh and toss everything in the pan.

9. Add the sauce and mix all together. Serve over brown rice or brown rice noodles.

Pesto Linguine with Lemon Zest, Sun-Dried Tomato, and Snow Peas (Serves 6) from Cooking with the Seasons at Rancho La Puerta


    Tres Estrellas Pesto

  • 1 cup fresh basil leaves
  • 1 clove garlic, peeled, or more to taste
  • 1 tablespoon pine nuts
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon salt
  • Linguine

  • 8 ounces dried linguine
  • 1 teaspoon extra-virgin olive oil
  • 1/4cup red onion, finely diced into 1/4-inch pieces
  • 1 1/2 cups sun-dried tomatoes, cut into 1/2-inch pieces
  • 1/4 cup pitted kalamata olives, roughly chopped
  • 1 cup diced fresh tomatoes (2 roma tomatoes peeled, cored, and diced)
  • 1/2 cup snow or sugar snap peas, cut lengthwise into strips
  • 1 large lemon


1. In the bowl of a food processor, combine the basil, garlic, pine nuts, 2 tablespoons oil, and salt. Pulse to a smooth paste, scraping down the sides of the bowl frequently.

2. Bring 4 quarts of lightly salted water to a boil. Add the linguine and stir once to separate. Return to a boil and cook for 5 to 7 minutes.

3. While the linguine is cooking, heat the remaining teaspoon olive oil in a 10-inch sauté pan over medium heat. Add the onion, sun-dried tomatoes, and olives, and cook, stirring, for 1 minute.

4. Add fresh tomatoes and peas, and cook 1 minute more, stirring gently.

5. Drain the cooked pasta and toss immediately with the basil pesto. Add the vegetables and toss to combine. Divide the linguine among 6 warmed plates and, with a fine grater or Microplane, zest the lemon right onto the hot pasta.

Note: Please use brown rice pasta. You may use ready made pesto

Lebanese-style Lentils and Rice with Spinach (Serves 4) from Golden Door Cooks Light and Easy


  • 1/2 cup lentils, preferably du Puy or green, rinsed and drained
  • 1/2 cup uncooked short-grain brown rice
  • 3 1/2 cups vegetable broth
  • 1 bay leaf
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 1 medium onion, finely diced
  • 1/8 teaspoon ground allspice
  • 6 cups spinach leaves, trimmed, washed, and patted dry but still damp, or 1 10-ounce package frozen spinach, thawed and drained
  • 1/4 cup plain low-fat yogurt


1. Combine the lentils, rice, broth, bay leaf, and salt in a medium-size pot set over medium heat; bring to a simmer. Cook, partially covered, for 40 to 45 minutes, or until all the liquid has been absorbed and the lentils and rice are tender. Discard the bay leaf.

2. Meanwhile, heat the olive oil in a nonstick pan set over medium-high heat. Add the onions and sauté, stirring, for 5 to 8 minutes, or until golden brown. Spoon the onions into the lentils and rice; stir to blend. Stir in the allspice. Remove from the heat, cover, and keep warm.

3. Once you have finished the onions, place the spinach in the same pan and set it over medium-high heat. Cook, stirring, for about 2 to 3 minutes, or until the spinach is wilted. The spinach should be bright green and slightly moist. Drain off any excess liquid.

4. Place equal portions of lentils and brown rice into warmed bowls. Top each with sautéed spinach and a dollop of yoghurt. Serve immediately.

Oven-roasted Shiitake Mushrooms and Roma Tomatoes (Serves 4) from Chef Carlo Sorrano


  • 8-10 shiitake mushroom caps, stems removed
  • 4 Roma tomatoes, cut into quarters lengthwise
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons thyme leaves, finely chopped
  • Salt and black pepper, to taste


1. Toss all of the ingredients together gently.

2. Place in a roasting pan and put it into the oven for 15 minutes.

Simmered Broccoli Rabe (Serves 4) from Chef Carlo Sorrano


  • 2 bunches broccoli rabe, washed and cut into 2-inch pieces
  • 4 quarts water
  • 1 tablespoon salt


1. In a large stock pot, bring the water to a simmer

2. Add the salt, and place the broccoli rabe in the water for about 8-10 minutes, or until tender.

2. Strain well, season to taste.