Recipes & Food Styling by Anna Hampton
Dry-Brined Chicken Wings with Buttermilk Herb Ranch (Serves 4)
For the wings:
1/2 Tbsp. kosher salt
2 tsp. black pepper
1/2 tsp. baking soda
1 tsp. paprika
2 lbs. chicken wings
For the buttermilk herb ranch:
1/2 cup buttermilk
1/4 cup low-fat sour cream
2 tsp. mayonnaise
2 tsp. ranch seasoning (or 1 tsp. each garlic powder and onion powder)
1/4 tsp. black pepper
3 Tbsp. fresh dill, chives and/or parsley, plus more for topping
Make the dry brine spice blend by mixing together the salt, pepper, baking soda and paprika in a small bowl.
Pat the chicken wings dry using paper towels. In a large bowl, toss the chicken wings with the spice blend. Spread the wings out on a foil-lined sheet tray fitted with a wire rack. Let the wings rest in the refrigerator for at least one and up to eight hours.
When ready to cook, heat an oven to 425°F. Place the sheet tray in the oven on the top rack. Roast the wings for 20 minutes, then flip them to ensure even cooking. Continue cooking for 15 more minutes. Increase the heat to 450°F and cook for another five to seven minutes to achieve desired crispiness.
To make the ranch dip, whisk together all of the ingredients in a small bowl. Serve topped with black pepper and additional herbs.
Remove the wings from the oven and serve immediately with the buttermilk herb ranch alongside celery and carrot sticks.
Nutrition facts (per serving): 491 calories, 30g total fat, 8g saturated fat, 253mg cholesterol, 924mg sodium, 9g carbohydrates, 2g fiber, 4g sugar, 42g protein
Turkey Lentil Meatballs with Spinach & Mushrooms (Makes 24)
1 Tbsp. olive oil
1 small onion, finely chopped
1/2 tsp. salt
2 cloves garlic, minced
1 cup button mushrooms, chopped
1 tsp. Italian seasoning
2 cups spinach, roughly chopped
1 cup cooked lentils
1 lb. lean ground turkey
1 egg, lightly beaten
1/4 cup bread crumbs
1/3 cup feta cheese
Freshly ground pepper, to taste
Olive oil spray, for cooking
1 (24-oz.) jar marinara sauce, for serving
Fresh herbs such as basil or parsley, for garnish
In a medium skillet, heat the oil over medium-high heat. Add the onion and salt, and sauté until softened but not brown, about 3 to 4 minutes. Add the garlic and mushrooms, and sauté until the mushrooms are browned, about 3 minutes more. Add the Italian seasoning and spinach, and continue cooking until the spinach is just wilted, about 1 minute. Set aside to cool to room temperature.
Preheat the oven to 375°F. Line a sheet tray with parchment paper. Mix together the lentils and the next 5 ingredients until just combined. Fold in the cooled mushroom and spinach mixture.
Using a heaping tablespoon measure, form the meatballs and arrange on the prepared sheet tray. Lightly mist with an olive oil spray. Bake for 12 to 15 minutes, until just cooked through.
Serve the meatballs immediately with marinara sauce for dipping or toss them in marinara and keep them warm on the stove top or in a small slow cooker.
CHEF’S NOTE: The meatballs can be made in advance and stored in the fridge for up to three days or in the freezer for a month (simply thaw before reheating).
Nutrition facts (per meatball, without sauce): 62 calories, 2.5g total fat, 1g saturated fat, 26mg cholesterol, 103mg sodium, 4g carbohydrates, 1.5g fiber, 0.5g sugar, 6g protein
Sesame-Crusted Veggie Potstickers (Makes 40 to 50)
1/4 of a large (about 1-lb.) head of green or Napa cabbage, roughly chopped
1 cup peeled, roughly chopped carrots
1 cup broccoli florets
2 green onions, trimmed and roughly chopped
1-inch piece of fresh ginger, peeled and roughly chopped
2 garlic cloves
2 Tbsp. soy sauce or coconut aminos
3 Tbsp. sesame oil, divided
1/4 cup sesame seeds
40 to 50 wonton wrappers (package sizes vary; can be found refrigerated near tofu)
Creamy Honey-Soy Sesame Dipping Sauce:
1/4 cup tahini paste
2 Tbsp. coconut aminos
1 Tbsp. rice wine vinegar
1 Tbsp. honey
2 tsp. sriracha
- Place cabbage in a food processor and pulse to mince, about 15 pulses. Transfer to your largest skillet. Place carrots, broccoli, green onions, ginger and garlic in the food processor and pulse to mince, 20 to 25 pulses. Add to the skillet along with the cabbage.
- Add 1 tablespoon of water to the skillet, cover and cook over medium heat for 10 minutes to steam the vegetables. Remove cover and stir in the soy sauce and 1 tablespoon of sesame oil. Stir frequently until all of the liquid has been absorbed, 3 to 5 minutes. Remove from heat and let cool.
- Pour the sesame seeds into a shallow bowl. To assemble the potstickers, lay about 8 wrappers at a time out on a clean surface, covering the package with a damp paper towel. Spoon 1 teaspoon of filling in a line down the center of the wonton wrapper, leaving a small border. Dip your finger into water and swipe it along the top edge of the wrapper, then, starting at the bottom, roll it tightly around the filling, forming a cigar shape. Wet the seam-side of the potsticker and dip it into the bowl of sesame seeds so they stick. Repeat process with remaining wrappers.
- Warm 1 tablespoon of sesame oil in a large nonstick skillet over medium-high heat. Place as many potstickers as will fit in the skillet seed-side down and cook for 1 to 2 minutes, until golden brown. Pour 1 tablespoon of water into the skillet (be careful—it will splatter!) and cover immediately. Turn heat to medium-low and steam for 2 minutes. Transfer potstickers to a serving platter. Repeat in batches, as needed.
- To make the dipping sauce, in a large bowl, whisk together all ingredients. Stir in warm water, 1 tablespoon at a time, until it
has reached a creamy but loose-enough-to-dip consistency. Serve potstickers alongside dipping sauce.
CHEF’S NOTE: Leftovers? To freeze, place assembled, uncooked potstickers on a parchment-lined baking sheet so they are not touching. Freeze for two hours then transfer potstickers to a freezer bag and use within three months. Thaw then cook as described below.
Nutrition facts (per potsticker with sauce): 50 calories, 2g fat, 0g saturated fat, 0.5mg cholesterol, 75mg sodium, 5g carbohydrates, 0.5g fiber, 1g sugar, 1.5g protein