Spicy Tuna Bowl

We love food that tastes good and looks good too! Poke (pronounced poh-KAY) means 'to cut crosswise into pieces' — so sharpen your knives! Poke is a common Hawaiian dish, brought to the islands by early Polynesian settlers. This recipe highlights the fresh flavors of jewel-like raw ahi tuna. Also known as yellowfin tuna, the freshness and quality of the fish are key to this dish, so make sure to find high-quality, sushi-grade tuna, and plan to prepare the poke bowls the same day you purchase the fish for maximum flavor!

Spicy Tuna Poke Bowl
Makes 2 bowls

Tuna Marinade Ingredients:
1 teaspoon minced shallot
2 tablespoons soy sauce
1 teaspoon mirin
1/4 teaspoon cayenne
1 teaspoon crushed seaweed (nori)
1 teaspoon sesame oil
1/2 pound sushi grade ahi tuna, cut into 1/2" cubes

Sushi Rice Ingredients:
1 cup white sushi rice
1 cup water
1 tablespoon rice vinegar
1 teaspoon white sugar
1 teaspoon salt

Spicy Mayo Ingredients:
3 tablespoons full fat mayo
2 tablespoons sriracha
1 teaspoon freshly squeezed lemon juice

Bowl Ingredients:
1/2 English cucumber, peeled and diced into 1/2" cubes
1 avocado, sliced
3 green onions, cut on the bias
1 teaspoon black sesame seeds
1 teaspoon sesame seeds
Seaweed (nori), cut into strips
Pickled ginger (optional)

Directions:
1. Combine all of the marinade ingredients except for the tuna in a large bowl. Whisk to incorporate. Add the cubed tuna to the marinade and gently toss the fish in the marinade to coat. Cover and refrigerate for 60 minutes.

2. Meanwhile, prepare the rice. Rinse the rice in a colander until the milky water runs clear. Combine rice and water in a medium saucepan, cover, and bring to a boil. Once boiling, reduce the heat to low and cook for an additional 15 minutes, until the rice is soft and fluy and the water has been absorbed. Remove from heat and cool until the rice is warm, but not hot.

3. While the rice is cooling, combine the vinegar, sugar, and salt in a small saucepan and bring to a simmer until the salt and sugar have dissolved, about 2 minutes. Remove from heat and carefully stir the vinegar into the rice.

4. Combine the spicy mayo ingredients in a bowl, and whisk to incorporate.

5. Assemble the poke bowls by layering the rice on the bottom of a shallow bowl, then adding a portion of marinated tuna next to the cucumber, avocado, green onion, and nori. Drizzle with the spicy mayo, sprinkle with the sesame seeds, and serve with pickled ginger if desired.

Spring Roll Bowls

Craving fresh and flavorful? Crunchy, salty, sweet, colorful, and delicious -- our Spring Roll Bowls can satisfy them all! Great for lunch or dinner, this veggie-packed bowl delivers a healthy punch of flavor and goodness in an easy to assemble bowl. A rainbow of ingredients pair with marinated tofu and vermicelli noodles. It’s all topped with a bold and spicy peanut sauce that will tickle your taste buds!

Spring Roll Bowl with Spicy Peanut Sauce
Makes 4 servings

Tofu and Marinade Ingredients:
14 oz block firm or extra firm tofu
2 teaspoons soy sauce
1-1/2 tablespoons rice vinegar
2 teaspoons sesame oil
1/4 teaspoon black pepper
1/2 tablespoon sesame seeds

Bowl Filling Ingredients:
2 large carrots, or 4 small carrots peeled
1 red pepper
1 English cucumber
4 green onions, sliced
1 avocado, sliced
1/4 head red cabbage, sliced with a mandoline
1 cup edamame
8.8 oz vermicelli noodles (1 standard package)

Spicy Peanut Sauce Ingredients:
1 cup peanut butter
2 tablespoons chili garlic sauce
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 teaspoons sesame oil
3 tablespoons fresh lime juice
2 cloves garlic, minced
2 teaspoons ginger, grated
1 tablespoon brown sugar
2 tablespoons water, for thinning

Garnishes:
1/4 cup mint leaves
1/2 cup unsalted peanuts
Fresh cilantro leaves
Lime wedges

Directions:
1. Prepare the tofu. Drain the tofu and cut it in half down the length of the tofu block. Press the tofu between two paper towel-lined plates and use a large book or a heavy cutting board to gently press out any excess moisture. Let the tofu continue to press while preparing the other ingredients.

2. Prep the veggies. Cut the carrots and red pepper into matchsticks. Slice the cucumber, green onion, and avocado. Use a mandoline to finely shred the cabbage. Measure out the edamame.

3. Make the peanut sauce. Combine all of the peanut sauce ingredients together, except for the water, in a small bowl or measuring glass, and whisk to incorporate. Slowly whisk in the water one teaspoon at a time to thin the sauce until it is just able to be poured.

4. Place the vermicelli noodles in a bowl with very hot water, stir to separate. Cover for 15 minutes until noodles are softened and tender. Drain the noodles and run them under cool water. Set aside.

5. Cut the pressed tofu into 1/2" cubes. In a medium bowl whisk all of the the tofu marinade ingredients together, except for the sesame seeds, and then combine with the tofu. Gently and slowly toss the tofu in the marinade until the tofu is coated. Set aside for 10 minutes to let flavors incorporate into the tofu. Then sprinkle the tofu with the sesame seeds.

6. Assemble the bowls. Divide the cooked vermicelli noodles equally into four bowls. Top the noodles with the bowl filling ingredients and the tofu, sectioning the ingredients if desired. Drizzle with the peanut sauce and garnish with mint, peanuts, cilantro, and lime wedges.

Baked Salmon with Asparagus

Flaky salmon, spring asparagus, and bright lemon flavors come together in this beautiful sheet pan dinner for the whole family. This menu features minimal prep time, and renders tasty, heart-healthy rewards. Great for fast weeknight dinners, make this no-hassle, one-pan meal tonight!

Baked Salmon with Lemon & Asparagus
Serves 4

Ingredients:
1.5 lb. skin-on salmon fillet
1 large bunch of asparagus (roughly 20 spears)
2 cups snow peas, trimmed
1 shallot, finely sliced
1 small lemon, sliced into rounds

Garnishes:
Chives, chopped Sesame seeds

Garlic Ginger Sauce:
6 cloves garlic, minced
1 lemon, zested and juiced (about 1 1/2 tablespoons lemon juice)
1/4 cup soy sauce
1-inch fresh ginger root, finely grated
3/4 tablespoon Worcestershire sauce
4 tablespoons olive oil
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper

Directions:
1. Preheat the oven to 425° F.

2. Prep the ingredients. Debone the salmon with fish tweezers. Trim off the woody bases of the asparagus stalks. Trim the snow peas and finely slice the shallot. Slice one lemon into thin rounds.

3. Whisk the sauce ingredients together in a small bowl or glass measuring cup.

4. Lightly grease a large sheet pan. Place the salmon fillet in the middle of the sheet pan, then arrange the asparagus, snow peas, and shallot around the fish. Place the lemon slices on top of the salmon.

5. Drizzle everything with the garlic ginger sauce, turning the asparagus and the snap peas with tongs so they are fully coated.

6. Bake in the hot oven for 15-18 minutes, or until the salmon is flaky and the asparagus and snow peas are crisp tender. Remove from the oven and sprinkle everything with the chives and sesame seeds. Add additional salt and pepper to taste. Serve immediately.

Winter Bowls

The season for healthier dinners has arrived! Each January inspires a renewed energy and recommitment to healthier habits. Winter grain bowls are a delicious way to achieve those goals! This tasty bowl features baked tofu with quinoa, roasted beets, and arugula all dressed with a flavorful turmeric tahini dressing.

Winter Grain Power Bowls Makes 4 large bowls

Winter Grain Bowl Ingredients:
1 block extra firm tofu 1 large purple beet (or two small beets), peeled & diced into 1/2" cubes
1 large golden beet (or two small beets), peeled & diced into 1/2" cubes
1 fennel bulb, stalks removed, cored, and thinly shaved
3 tablespoons olive oil, divided
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
1 cup quinoa
2 cups vegetable stock
1 tablespoon cornstarch
1 red onion, thinly sliced with a mandoline
1 large carrot, shaved and rolled
4 cups arugula
1/3 cup shelled pistachios
Fresh mint leaves, torn for garnish

Turmeric Tahini Dressing Ingredients:
3 tablespoons olive oil
1/4 cup tahini
1 teaspoon fresh ginger, minced
2 tablespoons fresh lemon juice (about 1 large lemon)
2 tablespoons water (as needed, to thin)
1/4 teaspoon of kosher salt
1/4 teaspoon cayenne pepper
1/2 teaspoon turmeric
1 clove garlic, minced

Directions:
1. Prepare the tofu by slicing it into 1" thick slices. Lay the slices on a paper towel-lined baking sheet, then cover the tofu with another layer of paper towels. Place a cutting board on top of the covered slices to press out the excess water from the tofu. (Place a cookbook or a heavy pot on top of the cutting board to help apply weight and pressure so that extra water is forced out of the tofu. This pressing and draining step will help the tofu achieve a better texture when baking.) Press and drain the tofu slices for about 20-30 minutes.

2. Preheat the oven to 400°F. In two separate bowls, prepare the beets and fennel. Toss the diced beets with 1 tablespoon olive oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Toss the shaved fennel with 1 tablespoon olive oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Place the prepared beets and fennel in a large roasting pan and roast for 15 minutes or until the fennel starts to turn golden brown. Remove the fennel and continue roasting the beets for another 15 minutes, or until the beets are fork tender.

3. Meanwhile, prepare the quinoa on the stovetop using a 2:1 liquid-to-grain ratio. Bring the vegetable stock to a boil and add the quinoa. Stir, cover, and turn down the heat to low. Check after 15 minutes to see if the quinoa is tender, or if more liquid is needed to finish cooking. The small kernels expand as they soak up the cooking liquid. When tender and ready, you’ll see a tiny curlicue emerge; this is the beginning of a quinoa sprout, (and a sign of doneness.) Remove from the heat when done.

4. After the tofu has drained, remove the weights and paper towels and cut the tofu slices into 1" cubes. Gently toss the tofu cubes with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1 tablespoon cornstarch until evenly coated. Spread the tofu cubes across a lined baking sheet and bake in the oven at 400°F for 30 minutes. Half way through baking, turn the tofu pieces. Bake until the tofu is baked and crisped on all sides.

5. Prepare the turmeric tahini dressing by whisking all of ingredients together until the dressing is combined.

6. Thinly slice the red onion using a mandoline. Shave the carrot into ribbons using a vegetable peeler. Tear the mint leaves for a garnish.

7. Once all of the ingredients are prepared, assemble the bowls. Add a scoop of cooked quinoa to each bowl, then add the roasted beets, roasted fennel, and baked tofu. Continue building the bowl by adding a few slices of red onion, a few ribbons of carrot, and a handful of arugula. Drizzle the bowl with the dressing and then garnish with pistachios and fresh mint leaves.

Winter Pear Galette

Warm, spicy pears are our winter season indulgence, and we couldn’t be happier about it! In this recipe, we share our simple go-to pastry crust that comes together quickly for this impressive dessert. The warm cinnamon-y pears and flaky crust topped with cold, vanilla bean ice cream completes any occasion in sweet style.

Winter Pear Galette
Serves 4

Filling Ingredients:
3 Asian pears, cored and cut into thin 1/8" slices using a mandoline
3 tablespoons brown sugar
1 teaspoon pure vanilla extract
2 teaspoons finely grated lemon peel
1 teaspoon lemon juice
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon Kosher salt
2 tablespoons unsalted butter, chilled and cut into small pieces
1/4 cup slivered almonds
1/3 cup honey (for drizzling)

Crust Ingredients:
2-1/2 cups all-purpose flour
1 tablespoon sugar
1-1/2 teaspoons Kosher salt
1 cup unsalted butter (2 sticks), grated and well chilled
4-6 tablespoons ice water

Crust Topping:
1 egg, whisked for egg wash
1 tablespoon coarse sugar

For Serving:
Vanilla Ice cream
Sprinkle of cinnamon
1/4 cup slivered almonds, optional
1/3 cup honey for drizzling, optional

Directions:
(The crust may be mixed by hand or with a food processor. )
1. For the crust, mix the flour, sugar, and salt together in a large bowl with a whisk until evenly distributed.

2. Prepare the ice water by filling a small bowl with ice cubes and adding water.

3. Place the grated butter in the flour mixture. Using a pastry blender, cut the butter and flour mixture together until a coarse texture is reached with some pea-sized pieces of butter remaining.

4. Add 2 tablespoons of the ice water by sprinkling on top of the flour/butter mixture. With a fork, gently toss the mixture. Continue adding ice water one tablespoon at a time tossing after each addition until a rough ball of dough forms. (Avoid adding too much water.)

5. Flatten the dough ball into a disk about a one-inch thick, and wrap in plastic wrap.

6. Chill the wrapped dough disk for an hour or overnight.

7. On a pastry slab or a cutting board, divide the dough into two even balls. Place the first half of the dough directly on a sheet of parchment paper and roll into a rough square, about 1/8-inch-thick. Create a straight edge by folding 1” of the dough onto itself around the perimeter. Chill for 15 minutes. While the first half is chilling, prepare the second half of dough into a square, as well, chill.

8. Preheat the oven to 425° F.

9. Meanwhile, prepare the filling. In a large bowl, mix the pear slices with the brown sugar, vanilla, lemon peel, lemon juice, cinnamon, nutmeg, ginger, and salt. Toss until evenly coated.

10. Assemble the galettes. Group pear slices together, and carefully arrange overlapping the slices.

11. Distribute the butter pieces evenly on the pears and use a pastry brush to brush the crust with the lightly beaten egg. Sprinkle the coarse sugar on top of the crust.

12. Bake for about 30 minutes, or until the crust lightly browns. Serve with vanilla ice cream and a sprinkling of cinnamon while still slightly warm.