Time Required: 35 minutes
2 tablespoons oil
2 medium shallots, minced
1 scallion, minced
2 cloves garlic, minced
¼ tsp. red pepper flakes
1 lb. ground chicken
1 tsp. salt & pepper
1 lemon, thinly sliced
2 cups chicken broth
1 large bunch kale
2 tablespoons oil
2 medium shallots, minced
1 scallion, minced
2 cloves garlic, minced
¼ tsp. red pepper flakes
1 lb. ground chicken
1 tsp. salt & pepper
1 lemon, thinly sliced
2 cups chicken broth
1 large bunch kale
1. Heat 1 tbsp. olive oil in large pot over medium heat. Add shallot, scallion, garlic & red pepper flakes. Cook, stirring constantly until softened & fragrant, 6 minutes. Add 1/3 of ground chicken. Cook just until cooked through. Transfer to a bowl, let cool slightly. Add remaining chicken, salt, and black pepper. Mix. Wipe out pot, add remaining oil.
2. Heat over medium-high heat. Form meat mixture into 8 meatballs each about 2 inches in diameter and add to pot. Cook until golden brown on all sides, 6–8 minutes. Place meatballs on a plate; set aside.
3. Add remaining shallot & lemon slices, cook until lemon is tender and light golden brown, 2 minutes. Add chicken broth and return meatballs to pot. Bring to simmer, lower heat, cover. Cook meatballs until cooked through, 8-10 minutes. Add kale, cook until tender and bright green, 4–5 minutes. Season with salt and pepper and remove from heat. Divide kale and sauce among 4 shallow bowls, topping with meatballs and lemon slices. Garnish with sliced scallion tops and serve.
2. Heat over medium-high heat. Form meat mixture into 8 meatballs each about 2 inches in diameter and add to pot. Cook until golden brown on all sides, 6–8 minutes. Place meatballs on a plate; set aside.
3. Add remaining shallot & lemon slices, cook until lemon is tender and light golden brown, 2 minutes. Add chicken broth and return meatballs to pot. Bring to simmer, lower heat, cover. Cook meatballs until cooked through, 8-10 minutes. Add kale, cook until tender and bright green, 4–5 minutes. Season with salt and pepper and remove from heat. Divide kale and sauce among 4 shallow bowls, topping with meatballs and lemon slices. Garnish with sliced scallion tops and serve.
Cucumber & Carrot Salad
Time Required: 30 minutes
1 English cucumber, sliced thin
1 large carrot, sliced thin
¾ tbsp. veg.
1 tbsp. rice vinegar
½ tsp. sesame oil
2 tsp. sugar
1 tsp. soy sauce
1 tbsp. sesame seeds
1 English cucumber, sliced thin
1 large carrot, sliced thin
¾ tbsp. veg.
1 tbsp. rice vinegar
½ tsp. sesame oil
2 tsp. sugar
1 tsp. soy sauce
1 tbsp. sesame seeds
1. Combine the cucumber and carrots in a bowl. Set aside.
2. In another bowl, whisk together the oil, rice vinegar, sesame seed oil, sugar, and soy sauce. Taste for seasoning, adjust based on preference.
3. Toss the cucumbers and carrots with the dressing. Fold in sesame seeds. Chill for 30 minutes or overnight and serve.
2. In another bowl, whisk together the oil, rice vinegar, sesame seed oil, sugar, and soy sauce. Taste for seasoning, adjust based on preference.
3. Toss the cucumbers and carrots with the dressing. Fold in sesame seeds. Chill for 30 minutes or overnight and serve.