Servings: 8

Ingredients: 

• 2 lemons
• 2 limes
• ¼ cup white miso
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons maple syrup
• ¼ teaspoon ground pepper
• Pinch of cayenne pepper
• 1 (2 1/2 pound) skin-on salmon fillet
• Sliced scallions for garnish

Method:

1. Position rack in upper third of oven; preheat broiler to high. Line a large rimmed baking sheet with foil.
2. Juice 1 lemon and 1 lime into a small bowl. Whisk in miso, oil, maple syrup, pepper and cayenne. Place salmon, skin-side down, on the prepared pan and spread the miso mixture on top. Halve the remaining lemon and lime and arrange around the salmon, cut-sides up.
3. Broil the salmon just until it flakes with a fork, 7 to 12 minutes. Serve with the lemon and lime halves and sprinkle with scallions, if desired.

Source: Eating Well

Servings: 2

Ingredients:

• 4 tablespoons tahini, divided
• 1 tablespoon lemon juice
• 3 teaspoons white miso, divided
• 1 ¼ teaspoons onion powder, divided
• 1 ¼ teaspoons garlic powder, divided
• 1 ¼ teaspoons ground pepper, divided
• 2 tablespoons water
• 1 teaspoon chopped fresh chives plus 2 tablespoons, divided
• 1 (15 ounce) can no-salt-added chickpeas, rinsed
• 1 teaspoon ground cumin
• ¼ teaspoon salt
• ¼ cup fresh parsley leaves
• ½ cup shredded zucchini
• ⅓ cup old-fashioned rolled oats
• 1 tablespoon extra-virgin olive oil
• 4 whole-grain hamburger buns, toasted
• 1 cup packed fresh arugula
• 4 slices tomato

Method: 

• Combine 2 tablespoons tahini, lemon juice, 1 teaspoon miso, 1/2 teaspoon onion powder, 1/4 teaspoon garlic powder and 1/4 teaspoon pepper in a small bowl. Gradually whisk in water until the mixture is smooth. Stir in 1 teaspoon chives. Set aside.
• Place chickpeas, cumin, salt and the remaining 2 tablespoons tahini, 2 teaspoons miso, 1 teaspoon garlic powder, 1 teaspoon pepper and 3/4 teaspoon onion powder in a food processor. Pulse, stopping once or twice to scrape down the sides, until a coarse mixture forms that holds together when pressed. Add parsley and the remaining 2 tablespoons chives; pulse until the herbs are finely chopped and incorporated into the mixture. Transfer to a bowl.
• Squeeze zucchini in a clean kitchen towel to remove extra moisture. Add the zucchini and oats to the chickpea mixture; use your hands to combine, pressing to mash together. Form into 4 patties.
• Heat oil in a large nonstick skillet over medium-high heat. Add the patties and cook until golden and beginning to crisp, 4 to 5 minutes. Carefully flip and cook until golden brown, 2 to 4 minutes more.
• Serve the burgers on buns with the tahini-ranch sauce, arugula and tomato slices.

Source: Eating Well

Servings: 5

Ingredients:

• 4 tablespoons peanut oil or canola oil, divided
• 1 pound mixed mushrooms, sliced
• 1 medium red bell pepper, diced
• 1 bunch scallions, trimmed and cut into 2-inch pieces
• 1 tablespoon grated fresh ginger
• 1 large clove garlic, grated
• 1 (8 ounce) container baked tofu or smoked tofu, diced
• 3 tablespoons oyster sauce or vegetarian oyster sauce (see Tip)

Method

• Heat 2 tablespoons oil in a large flat-bottom wok or cast-iron skillet over high heat. Add mushrooms and bell pepper; cook, stirring occasionally, until soft, about 4 minutes. Stir in scallions, ginger and garlic; cook for 30 seconds more. Transfer the vegetables to a bowl.
• Add the remaining 2 tablespoons oil and tofu to the pan. Cook, turning once, until browned, 3 to 4 minutes. Stir in the vegetables and oyster sauce. Cook, stirring, until hot, about 1 minute.

Source: Eating Well