Recipe 1:Rotisserie Summer Chicken Bowls with Smoked Paprika Aioli
Rotisserie Summer Chicken Bowls with Smoked Paprika Aioli
SMOKED PAPRIKA AIOLI
1⁄2 cup light mayonnaise
Juice of 1 large lime
1 teaspoon smoked paprika
1 tablespoon finely minced fresh cilantro
6 cup mixed baby greens
1 pound leftover Paprika Roasted Whole Chicken (page 248) or rotisserie chicken, skin and bones removed, torn into bite-size pieces (half white, half dark; about 3 cups)
1 1⁄3 cups halved grape tomatoes
1 1⁄3 cups steamed corn, from 2 fresh (or frozen) ears
1⁄2 small red onion, slivered
1 small (4-ounce) Hass avocado, sliced
Chopped fresh cilantro, for garnish
Make the aioli: In a small bowl, combine the mayonnaise, lime juice, paprika, and cilantro and blend until smooth. If it’s too thick, you can add a little water to loosen.
Make the salad: Divide the baby greens, chicken, tomatoes, corn, red onion, and avocado among 4 plates. Drizzle each with 21⁄2 tablespoons aioli, garnish with cilantro, and serve.
Recipe 2:Roasted Cauliflower Shawarma Lettuce Wraps
Roasted Cauliflower Shawarma Lettuce Wraps
WHITE YOGURT SAUCE
(MAKES 1 1⁄4 CUPS)
1 cup whole-milk plain yogurt (not Greek)
2 tablespoons mayonnaise
1 tablespoon apple cider vinegar
1 teaspoon fresh lemon juice
1⁄2 teaspoon kosher salt
1⁄2 teaspoon sugar
1⁄8 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
3 garlic cloves, crushed through a garlic press
1 teaspoon smoked paprika
1 teaspoon ground cumin
3⁄4 teaspoon ground turmeric
1⁄4 teaspoon ground cinnamon
1 1⁄4 teaspoons kosher salt
1 large head cauliflower, cut into 1-inch florets
1 medium white onion, sliced
1⁄4 inch thick
16 large Bibb lettuce leaves (from 2 heads)
1⁄3 cup mild red harissa sauce (I love Mina)
2 cups sliced red cabbage
1 cup fresh cilantro leaves
1 cup fresh mint leaves
Prepare the white sauce: Combine all the ingredients in a medium bowl and whisk until thoroughly combined. Set aside.
Prepare the cauliflower: Preheat the oven to 450°F. In a large mixing bowl add the olive oil, lemon juice, garlic, paprika, cumin, turmeric, cinnamon, and salt. Whisk to combine.
Add the cauliflower and onion to the bowl and toss to coat.
Spread the cauliflower and onion out on a large rimmed baking sheet. Roast, stirring occasionally and rotating the pan halfway through, until tender and browned on the edges, 20 to 25 minutes.
SERVE NOW: Fill each lettuce leaf with 1⁄4 cup cauliflower, then drizzle each with 1 generous tablespoon white sauce. Top with 1 teaspoon harissa and garnish with sliced red cabbage, cilantro, and mint leaves.
MEAL PREP: Divide the cauliflower, sauces, and toppings into separate containers and store in the refrigerator. To eat, reheat the cauliflower in the microwave for about 1 minute (or enjoy at room temperature) and assemble the wraps.