Quick, easy and delicious, this crispy chicken stir-fry with blistered green beans and a garlicky sauce is perfect for a better-than-takeout weeknight dinner! The phrase “stir-fry” is really just an umbrella term hovering over any dish that is cooked at a very high heat (the “fry") and thus requires a lot of stirring (to prevent burning). A stir-fry can be whatever you make it. The options for add-ins are endless! * 2 lb 
boneless, skinless chicken breast, cut into 2-inch cubes
3 tbsp 
cornstarch
1/4 cup 
toasted sesame oil
3/4 lb 
green beans, trimmed and cut into 3" pieces
3 
large garlic cloves, minced
1 tbsp 
minced, fresh ginger
1/4 cup 
low sodium soy sauce or tamari
1 tsp 
chili paste, such as Sambal Oelek (or 1/2 tsp red pepper flakes)
1/4 tsp 
sea salt

sesame seeds, optional

minced cilantro, optional Method 1. In a medium sized bowl toss together the chicken and cornstarch. 2. In a large skillet (or wok) heat 2 tablespoons of sesame oil over medium heat until glistening, about 2 minutes. Working in small batches, add in the chicken and allow to crisp, about 8 minutes. Turn often until all sides are golden brown and chicken is cooked through. Repeat steps until all chicken is cooked, adding more oil only if necessary. 3. Once chicken is cooked add remaining 2 tablespoons of sesame oil to the pan and bring to high heat. The oil should be glistening and almost smoking. Add in green beans stirring often until blistered (little dark spots) and just barely tender, about 5 minutes. Remove from pan. 4. Reduce heat to medium-low, allow skillet to cool down slightly. Stir in garlic, ginger, soy sauce, chili paste and salt. Stir until all ingredients are combine and garlic is fragrant. Add chicken and green beans back to the pan stirring until coated in sauce. 5. Sprinkle with sesame seeds and cilantro and serve immediately.

* 3 Tbsp 
extra-virgin olive oil
2 
medium zucchini, 1/2-inch sliced
1 
yellow squash, 1/2-inch sliced
1 
small yellow onion, diced
2 Tbsp 
taco seasoning, homemade or store bought
8 oz 
cremini or white button mushrooms, trimmed and quartered
1 (4 oz) can 
diced green chilies, mild
1 (15-19 oz) can 
red enchilada sauce, mild
8 (6-inch) 
corn tortillas, cut into 1.5x 3 inch strips
1 1/4 cups 
shredded, Mexican-style four-cheese blend

sour cream, optional

cilantro leaves, optional Method 1. Preheat oven to 350°F. 2. Heat 1 tablespoon oil in a large ovenproof skillet over medium heat. 3. In a large bowl, toss the zucchinis and yellow squash together with 1 tablespoon of olive oil and 1 tablespoon of the taco seasoning until fully coated. Add the zucchini and squash in a single layer to the pan, cook until golden brown on both sides (the zucchini will continue to cook in the oven, so it doesn’t need to fully cook through here, you want it to retain a little firmness). Turn the heat up if they are browning too slowly, about 3-4 minutes total. This might take 2 batches to cook all the zucchini. Move the browned zucchini onto a plate. Deglaze the pan with a little water or stock if the zucchini is sticking or the seasoning starts to burn. 4. Add the remaining tablespoon of olive oil to the pan along with the onions and the mushrooms. Cook until softened, about 5-8 minutes. 5. Stir in the remaining tablespoon of taco seasoning, green chilies and enchilada sauce. Bring to a boil over high heat. Turn the heat to medium-low, add the tortilla strips and cook, stirring until soft, about 2 minutes. Separate the tortillas as best as you can. 6. Remove from heat. Stir in the cooked zucchini and yellow squash. Spread the mixture out as evenly as you can in the skillet. 7. Top with cheese and bake on the center rack for 25 minutes. 8. Top with cilantro and serve family style, with sour cream if desired. Notes: * While cooking the zucchini you can go between medium and medium-high heat. Turn the heat up if the zucchini isn’t browning, but turn it down if you see signs of burning. * Deglaze the pan as needed with water, but use just 1-2 tablespoons at a time. * If you don’t have an ovenproof skillet, you can transfer everything to a 9x13 pan before adding the cheese and baking it.

* 1 batch 
chimichurri sauce
3/4 cup bread crumbs 
bread crumbs
1 lb 
Ground beef, 80/20
1 lb 
Ground pork or lamb (both pair perfectly with chimichurri sauce)
2 
large eggs
1 tsp 
kosher salt Method 1. Heat oven to 350°F. Prepare a large rimmed baking sheet with parchment paper. 2. Make the chimichurri sauce according to directions in separate post. 3. In a large bowl, mix together 1/3 cup prepared chimichurri with the bread crumbs, toss to combine until there are no longer any dry parts. 4. Add in the ground beef and lamb or pork (whichever you prefer), eggs and salt. Mix well with your hands until the breadcrumb mixture is completely incorporated with the meat and eggs. 5. Roll the meat mixture into 1 ½ inch balls (about 2 tablespoons each) and place on the baking sheet, about 28-30 total. 6. Bake for 15 minutes. Turn the oven to broil and cook for 5 more minutes until the meatballs are browned and have reached an internal temperature of 165°F on an instant read thermometer. Discard any fat that leaked out of the meatball (don’t worry they will still be really tender.) 7. Transfer the meatballs to a serving platter and serve with remaining chimichurri sauce.