Chicken tikka meatballs with ginger rice

Active: 20 minutes; Total: 1 hour 25 minutes; Serves: 8

Ginger root, peeled, chunk cut	5-inch piece
Garlic, halved	8 cloves
Oil, canola	1 teaspoon + 1 tablespoon
Rice, long grain, uncooked	1 ½ cup
Water	3 cups
Green onions, sliced	3 + 3
Garam masala, divided	1 tablespoon + 1 ½ teaspoons
Tomatoes, crushed	28 ounces
Cream, heavy whipping	½ cup
Salt, dividied	½ teaspoon + 1 teaspoon
Cilantro leaves, fresh, chopped	1/3 cup + 1/3 cup
Pepper, freshly ground	¼ teaspoon
Chicken, ground	2 pounds
Sour cream	½ cup
Lime juice, fresh	1 tablespoon
Cumin, ground	¼ teaspoon

1. Preheat the oven to 375°F. 
2. In a food processor, process the ginger until a paste forms; remove and set aside. 
3. Repeat with the garlic; remove and set aside. 
4. In a small saucepan, heat 1-teaspoon oil over medium heat. 
5. Add the rice and 1-teaspoon ginger paste; cook and stir until the rice is lightly browned, 3 to 4 minutes. 
6. Stir in the water; bring to a boil. 
7. Reduce heat; simmer, covered, until the rice is tender, 15 to 20 minutes. 
8. Meanwhile, in a Dutch oven, heat 1-tablespoon oil over medium heat. 
9. Add half of the garlic paste and half of the remaining ginger paste; cook and stir until fragrant, about 1 minute. 
10. Add half of the green onions and 1-tablespoon garam masala; cook and stir 1 minute longer. 
11. Stir in the tomatoes, cream, and ½-teaspoon salt; heat through (do not allow to boil). 
12. In a large bowl, combine 1/3-cup cilantro, pepper, and the remaining green onions, ginger and garlic pastes, 1 ½-teaspoons garam masala, and 1-teaspoon salt. 
13. Add the chicken; mix lightly but thoroughly. 
14. Shape mixture into 1 ½-inch balls; place meatballs on a greased rack in a 15x10x1-inch baking sheet. 
15. Bake until browned, about 15 to 20 minutes. 
16. Transfer the meatballs to the sauce; cook until heated through. 
17. Stir in remaining cilantro. 
18. Combine the sour cream, lime juice, cumin, and pinch of salt. 
19. Fluff the rice with a fork; serve with the meatballs and sauce. 
20. Drizzle with the sour cream mixture; top with additional cilantro and green onions. 

Recipe from Taste of Home.

Gnocchi with shrimp & asparagus

Active: 20 minutes; Total: 30 minutes; Serves: 4

Olive oil, extra virgin	1 tablespoon + 2 teaspoons
Gnocchi	16 ounces
Shallots, sliced	½ cup
Asparagus, trimmed and cut into thirds	1`bunch
Chicken broth, low-sodium	¾ cup
Shrimp, raw, peeled and deveined, tail left on if desired	1 pound
Pepper, freshly ground	¼ teaspoon
Salt, sea	Pinch
Lemon juice	2 tablespoons
Parmesan, grated	½ cup

1. Heat the 1-tablespoon oil in a large frying pan over medium heat. 
2. Add the gnocchi and cook, stirring often, until plumped and golden in spots, about 6 to 10 minutes; transfer to a bowl. 
3. Add the remaining 2-teaspoons oil and shallots to the pan; cook over medium heat, stirring, until beginning to brown, 1 to 2 minutes. 
4. Stir in the asparagus and broth. 
5. Cover and cook until the asparagus is barely tender, 3 to 4 minutes. 
6. Add the shrimp, pepper, and salt; cover and simmer until the shrimp is pink and cooked through, 3 to 4 minutes. 
7. Return the gnocchi to the skillet along with the juice, and cook, stirring, until heated through, about 2 minutes. 
8. Remove from heat, sprinkle with cheese, cover and let stand until the cheese melts, about 2 minutes. 

Recipe from EatingWell.com.

Miso sake sea bass

Active: 15 minutes; Total: 4 hours 45 minutes; Serves: 6

Mirin	3 tablespoons
Sake	3 tablespoons
Miso paste, white	½ cup
Sugar	1/3 cup
Sea bass	6 4-ounce pieces

1. In a small saucepan over moderate heat, bring the mirin and sake to a boil. 
2. Whisk in the miso until dissolved. 
3. Add the sugar and cook over moderate heat, whisking, just until dissolved 
4. Remove from heat and let cool. 
5. Pat the bass dry with paper towels. Place the fish in a large shallow bowl, add the marinade, and turn to coat. 
6. Cover and refrigerator for 4 hours. 
7. Preheat your oven to 425°F. 
8. Coat a sheet pan with vegetable oil. 
9. Lightly wipe off excess marinade from the fish. 
10. Add the fish to the pan, and bake for 20 to 25 minutes, until the fish is caramelized and flaky, and the internal temperature reaches 145°F. 

Recipe from Mark Foods LLC.

Asparagus, Brussels sprouts, & French green beans with citrus butter sauce

Active: 15 minutes; Total: 25 minutes; Serves: 6

Olive oil, extra virgin	2 tablespoons
Asparagus, ends trimmed and stalks cut into 2-inch pieces	3 cups
Brussels sprouts, bottoms trimmed and quartered	3 cups
French green beans, trimmed and cut into 2-inch pieces	3 cups
Garlic, minced	5 cloves
Chicken stock	½ cup
Butter, unsalted	¼ cup
Lemon juice and zest	1
Salt, sea	½ teaspoon
Pepper, freshly ground	½ teaspoon
Parsley, chopped	½ cup

1. Heat the oil in a large frying pan over medium-high heat. 
2. Add the asparagus, sprouts, and beans; sauté the vegetable for 3 to 5 minutes, tossing frequently. 
3. Add the garlic; continue to toss the vegetables while still crisp, about 2 minutes. 
4. Add the stock, butter, and juice; sauté for 2 to 3 minutes, until the vegetables are just tender; remove the pan from heat. 
5. Fold in the zest, salt, pepper, and parsley. 

Recipe from Alpine Fresh Inc.