Figure-Friendly Soba Dipping Noodles


Salt
1 pound buckwheat (soba) noodles or whole wheat spaghetti
2 tablespoons peanut oil (eyeball it)
2 cups shiitake mushrooms, stemmed and thinly Sliced (4 generous handfuls)
4 scallions, thinly sliced
4 teaspoons sesame seeds, toasted
2/3 cup tamari (dark soy sauce)
3 tablespoons honey
A few dashes hot pepper sauce
One 2-inch piece fresh ginger, peeled and thinly sliced
2 cloves garlic, thinly sliced

1. Bring a large pot of water to a boil, salt it, add the pasta and cook according to package directions. Drain and set aside.
2. While the pasta is working, in a large skillet, heat the oil over medium-high heat. Add the shiitakes and stir-fry until softened, 2 to 3 minutes; season with salt. Remove from the heat and stir in the scallions and sesame seeds. Set aside.
3. In a bowl, combine 2/3 cup warm water and the tamari, honey and hot sauce. Divide the sauce among 4 dipping bowls and add the ginger and garlic slices.
4. Toss the noodles with the shiitake mixture. To serve, pile one-quarter of the noodles on each of 4 large plates and place the dipping bowls alongside.

Grilled Sorta-Caesar with Pancetta Shrimp and Pesto Penne

8 jumbo shrimp, peeled and deveined (tails left on)
Juice of 1 lemon plus 2 teaspoons grated lemon peel
Salt and freshly ground pepper
8 sage leaves
8 slices pancetta
1 cup extra-virgin olive oil (EVOO), plus more for drizzling
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
3 cloves garlic,
2 whole and 1 smashed and grated
2 teaspoons anchovy paste
1 teaspoon Dijon mustard
3 to 4 dashes hot pepper sauce
1 pound penne pasta
1 cup packed fresh basil leaves
1/4 cup packed fresh mint leaves
1/4 cup chopped flat-leaf parsley (a couple of palmfuls)
1/4 cup packed fresh tarragon leaves
1/4 cup pine nuts, toasted
1/2 cup freshly grated Parmigiano-Reggiano cheese (a couple of generous handfuls)
1 cup frozen peas, thawed
2 romaine lettuce hearts, halved
1/2 cup sliced almonds, toasted

1. Preheat an outdoor grill or a grill pan to medium-high. Toss the shrimp with half the lemon juice; season with salt and pepper. Place a sage leaf in the cavity where the shrimp were deveined, then wrap a slice of pancetta around the shrimp and secure with a toothpick. Drizzle with a touch of EVOO and set aside.
2. In a medium bowl, mix the vinegar, Worcestershire sauce, grated garlic, anchovy paste, mustard, hot sauce and remaining lemon juice. Pour in 1/2 cup EVOO in a slow stream, and whisk. Set aside.
3. Bring a large pot of water to a boil, salt it, add the penne and cook until al dente. Drain.
4. While the pasta is working, in a food processor, pulse the 2 whole garlic cloves, lemon peel, basil, mint, parsley, tarragon and pine nuts. Pour in the remaining 1/2 cup EVOO in a steady stream. Transfer the pesto to a serving dish and stir in the cheese; season to taste with salt and pepper. Add the peas and pasta and toss.
5. Grill the shrimp until pink, about 4 minutes on each side. Set aside. Grill the romaine, turning once, until charred, 2 to 3 minutes.
6. Serve half a romaine heart per person, alongside some shrimp and pasta. Top the romaine with the dressing and the almonds.

Pork Chops with Golden Apple Raisin Sauce and Broccoli Whole Wheat Mac 'n' Cheddar

4 golden apples, cored and chopped
1 cup unfiltered apple cider
3 tablespoons brown sugar
One 1-ounce box golden raisins (a generous handful)
1 teaspoon cinnamon
Salt
1/2 pound whole wheat pasta shells or penne rigate
2 cups broccoli florets
2 tablespoons extra-virgin olive oil (EVOO)
Four 1 1/2-inch-thick center-cut pork loin chops (about 2 pounds)
Pepper
2 tablespoons butter
1 tablespoon flour
1 1/2 cups milk
1/2 pound extra-sharp white cheddar cheese, shredded
A few pinches grated or ground nutmeg
1/4 cup pure maple syrup
2 tablespoons spicy brown or grainy Dijon mustard

1. In a medium saucepan, cook the apples with the cider, brown sugar, raisins and cinnamon over medium-high heat until tender, about 15 minutes. Set aside.
2. Bring a medium pot of water to a boil, salt it, add the pasta and cook until al dente. During the last 2 minutes of cooking, add the broccoli to the pasta. Drain the pasta and broccoli and return to the pot.
3. While the pasta is working, in a large heavy skillet, heat the EVOO, 2 turns of the pan, over medium-high heat. Season the pork chops with salt and pepper, add to the skillet and cook until browned, 6 to 7 minutes on each side.
4. While the chops cook, in a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, then whisk in the milk and season with salt and pepper. Simmer, stirring for 2 minutes. Stir the cheese into the sauce and season with the nutmeg. Pour the cheese sauce over the pasta and broccoli and stir to coat.
5. Stir the maple syrup and mustard into the skillet with the pork chops and cook for 1 minute, turning the pork to coat.
6. Top the pork chops with the reserved apple raisin sauce and serve the broccoli mac 'n' cheddar alongside.

Shrimp with Tarragon and Tomato Sauce


3 tablespoons extra-virgin olive oil (EVOO), plus more for drizzling
2 carrots, finely chopped
2 ribs celery, finely chopped
3 shallots, thinly sliced
6 white mushrooms, chopped
2 pounds large shrimp, peeled and deveined
Salt and freshly ground pepper
1/2 cup dry white wine
One 15-ounce can tomato sauce
5 to 6 sprigs fresh tarragon, leaves chopped
1 loaf peasant bread, thickly sliced
2 cloves garlic—smashed, peeled and halved

1. Preheat the broiler. In a large, deep skillet, heat the EVOO, 3 turns of the pan, over medium-high heat. Add the carrots, celery, shallots and mushrooms and cook until tender, 7 to 8 minutes. Add the shrimp and cook, stirring a few times, until pink and almost firm, about 4 minutes; season with salt and pepper. Stir in the white wine, tomato sauce and tarragon and heat through for 1 to 2 minutes; remove from the heat.
2. Toast the bread slices under the broiler, rub with the garlic and drizzle with EVOO. Serve the shrimp and sauce in shallow bowls with hunks of the bread for mopping.

Poached Salmon with Parsley Couscous

1 cup sour cream
One-third of a seedless cucumber, peeled and chopped
3 radishes, chopped
1 shallot, finely chopped
3 tablespoons capers
3 tablespoons chopped fresh dill, plus a few whole sprigs
2 teaspoons grated lemon peel
Salt and freshly ground pepper
1/4 cup chopped flat-leaf parsley, plus a few whole sprigs
2 bay leaves
2 cups white wine
Four 6-ounce salmon fillets
One 15-ounce can chicken broth
2 tablespoons butter
One 10-ounce box couscous (1 1/2 cups)
2 bunches watercress, stemmed and coarsely chopped (about 4 cups)
Juice of half a lemon
1 1/2 tablespoons extra-virgin olive oil (EVOO)

1. In a bowl, combine the sour cream with the cucumber, radishes, shallot, capers, chopped dill and lemon peel; season with salt and pepper. Refrigerate until ready to serve.
2. Using kitchen twine, tie together the dill sprigs, parsley sprigs and bay leaves. Place the bundle in a medium skillet. Pour in the wine and add the salmon, skin side down. Pour in enough cold water to come just to the top of the fish (but do not cover completely). Bring to a boil over high heat, then immediately reduce the heat and simmer until just cooked through, about 8 minutes. (Spoon hot liquid over the top of the salmon if it looks raw.) Using a large spatula, transfer the salmon to a plate and let stand for 10 minutes.
3. In a small saucepan, bring the chicken broth and butter to a simmer. Stir in the couscous and chopped parsley. Turn off the heat, cover and let stand for 5 minutes.
4. Dress the watercress with the lemon juice and olive oil; add salt and pepper to taste. Serve the salmon with lots of sour cream sauce, the couscous and the watercress salad.