Shape_USA-January-February_2017

156 JANUARY/FEBRUARY 2017 SHAPE.COM

Shaved

Brussels

Sprouts,

Mango, and

Radish Salad

Serves: 4

Active time: 15

minutes

Total time: 20 minutes

4 ounces brussels

sprouts (about

5 sprouts)

1 large lime

Kosher salt

8 ounces radishes

(about 5 radishes)

1 firm, under-ripe

mango, peeled,

pitted, and

cut into strips

2 tablespoons

extra-virgin olive oil

1⁄4 teaspoon crushed

red pepper flakes

(optional)

1⁄4 cup raw pepitas

(hulled pumpkin

seeds), toasted

1⁄4 cup unsweetened

coconut flakes,

toasted

1 Cut the brussels sprouts

into paper-thin slices

using a mandoline or a

vegetable slicer; place

them in a large bowl.

Zest the lime, then

squeeze its juice directly

into the bowl. Sprinkle

with salt and use your

hands to massage

the citrus into the sprouts,

mixing well.

2 Cut radishes into paper-

thin slices and add to the

sprouts, along with the

mango. Drizzle with oil,

sprinkle with salt, and add

red pepper flakes if

desired. Toss and divide

among serving plates.

3 Top salads with pepitas

and coconut and serve

immediately.

Nutrition facts per

serving: 179 calories,

14 g fat (4 g saturated),

13 g carbs, 4 g protein, 3 g

fiber, 82 mg sodium

Poached

Shrimp

With Cress,

Herbs, and

Pineapple

Serves: 4

Active time: 30

minutes

Total time: 35 minutes

3 lemons

1 3-inch piece fresh gin-

ger, scrubbed

2 red jalapeños

2 tablespoons honey

1 tablespoon plus 1 tea-

spoon fish sauce

1⁄2 pineapple, peeled,

quartered, cored, and

cut crosswise into 1⁄4-

inch slices

1 pound extra-large

shrimp (shells on)

4 ounces watercress or

upland cress

1 small bunch cilantro,

chopped

1 cup fresh mint

1 avocado, diced

1 Squeeze 1⁄2 cup juice from

the lemons into a large

bowl and set rinds aside.

Grate 1 teaspoon ginger

into the bowl and set the

rest aside. Slice 1 jalapeño

and add to the bowl, along

with honey and 1 teaspoon

fish sauce. Stir together

well, add the pineapple,

and gently stir again. Set

aside and stir occasionally.

2 Add lemon rinds to a

large saucepan. Slice

remaining ginger and halve

Pan-Grilled Chicken Thighs

With Endive, Radicchio,

Carrots, and Olives

Serves: 4

Active time: 20
minutes

Total time: 35 minutes

1 pound boneless, skin-
less chicken thighs

1 tablespoon plus
2 teaspoons extra-
virgin olive oil

4 teaspoons za’atar
(a Middle Eastern
herb blend)

Kosher salt

Freshly ground black
pepper

1 tablespoon plus 1 tea-
spoon white wine
vinegar

1 teaspoon honey

1 radicchio, cored and
sliced

2 Belgian endives, cut
into 1-inch slices

4 purple carrots, shaved
into ribbons with a
vegetable peeler

6 Peppadew peppers,
thinly sliced

8 Castelvetrano olives,
pitted and quartered

1 Heat a grill pan over

medium heat. Rub chicken

with 2 teaspoons oil,

then rub with za’atar.

Sprinkle with salt and

pepper and place in the

pan. Grill until nicely

browned and cooked

through, turning occasion-

ally, about 15 minutes.

Transfer to a cutting board

and let rest.

2 Whisk together vinegar,

honey, remaining 1 table-

spoon oil, and a pinch

each of salt and pepper in

a large bowl. Add radic-

chio, endive, carrots, pep-

pers, and olives and toss

until well coated.

3 Slice the chicken into

strips and add to the bowl

along with any accumu-

lated juices. Toss and

divide among plates. Serve

immediately.

serving:* Nutrition facts per 261 calories,

12 g fat (2.2 g saturated),

14 g carbs, 24 g protein,

4 g fiber, 617 mg sodium