Sicilian Penne

14 ingredients


  • 1/4 oz Chives

  • 4 oz Cremini mushrooms

  • 4 oz Grape tomatoes

  • 1 Unit lemon

  • 1 Unit zucchini

Canned Goods

  • 1 Unit mushroom stock concentrate

Pasta & Grains

  • 6 oz Penne pasta

Baking & Spices

  • 1 tsp Italian seasoning

  • 1 Pepper

  • 1 Salt

Oils & Vinegars

  • 4 tsp Olive oil


  • 2 tbsp Butter

  • 4 tbsp Creme fraiche

  • 1/4 cup Parmesan cheese

  1. Bring a large pot of salted water to a boil. Wash and dry all produce. Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick pieces. Trim and thinly slice mushrooms. Halve tomatoes. Mince chives. Quarter lemon.

  2. Heat a drizzle of olive oil in a large pan over medium-high heat. Add zucchini and season with salt and pepper. Cook, stirring occasionally, until golden brown and softened, 4-6 minutes. Transfer to a medium bowl.

  3. Heat a large drizzle of olive oil in pan used for zucchini over medium-high heat. Add mushrooms and cook, stirring occasionally, until golden brown and slightly crispy, 5-7 minutes. Turn off heat; season with salt and pepper, then transfer to bowl with zucchini. Wash out pan.

  4. Once water is boiling, add penne to pot. Cook until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain well.

  5. While penne cooks, heat 1 TBSP butter (2 TBSP for 4 servings) and a drizzle of olive oil in pan used for mushrooms over medium-high heat. Add tomatoes and season with Italian Seasoning, salt, and pepper. Cook, stirring, until tomatoes are softened, 2-4 minutes. Stir in half the chives and juice from half the lemon. Reduce heat to low, then stir in stock concentrate and ¼ cup reserved pasta cooking water (⅓ cup for 4). Whisk in crème fraîche; season with salt and pepper.

  6. Add zucchini, mushrooms, and drained penne to pan with sauce; stir to combine. Stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. (TIP: If necessary, add more pasta cooking water a splash at a time until penne is coated in a creamy sauce.) Divide pasta between plates. Sprinkle with Parmesan and remaining chives. Serve with remaining lemon wedges on the side.

Beef Flautas Supreme

12 ingredients


  • 10 oz Ground beef


  • 1 Unit lime

  • 1 Unit roma tomato

  • 1 Unit yellow onion


  • 1 Unit tex-mex paste

Baking & Spices

  • 1 Salt

  • 1 tbsp Southwest spice blend

Oils & Vinegars

  • 1 tbsp Olive oil

  • 2 tsp Vegetable oil

Bread & Baked Goods

  • 6 Unit flour tortillas


  • 1/2 cup Mexican cheese blend

  • 4 tbsp Sour cream

  1. Adjust rack to middle position and preheat oven to 425 degrees. Line a baking sheet with foil and brush with oil or coat with nonstick spray. Wash and dry all produce. • Halve, peel, and thinly slice onion; mince a few slices until you have 1 TBSP (2 TBSP for 4 servings).

  2. Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion; cook for 3 minutes. • Add beef * and Southwest Spice; cook, breaking up meat into pieces, until beef is browned and onion is softened, 4-6 minutes. • Stir in Tex-Mex paste and 1/3 cup water (½ cup for 4 servings). Simmer until mixture is thickened and beef is cooked through, 2-4 minutes more. Turn off heat. 

  3. Meanwhile, drizzle tortillas with 1 TBSP olive oil (2 TBSP for 4 servings); brush or rub to completely coat. • Place tortillas on a clean work surface. Once beef filling is done, add a heaping ¼ cup filling to one side of each tortilla, then sprinkle each with 1 TBSP Mexican cheese. Roll up tortillas, starting with filled sides, to create flautas. Place seam sides down on the prepared sheet. TIP: Make sure the flautas are snug on the sheet—this will prevent them from unrolling. • Bake on middle rack until golden brown and crispy, 8-12 minutes 

  4. While flautas bake, finely dice tomatoes. Zest and quarter lime. In a small bowl, combine tomato, minced onion, half the lime zest, and a squeeze of lime juice. Season with salt. • In a separate small bowl, combine sour cream, remaining lime zest, and a squeeze of lime juice. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt. • Divide flautas between plates. Top with pico de gallo and lime crema. Serve.

Pan Seared Steaks & Aioli

8 ingredients


  • 2 Steaks


  • 2 cloves Garlic

  • 6 oz Green beans

  • 2 Scallions


  • 1 tbsp Capers

  • 2 tbsp Mayonnaise

Pasta & Grains

  • 3/4 lb Gnocchi

Baking & Spices

  • 1/4 tsp Red pepper flakes

  1. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard any stem ends from the green beans. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester or the small side of a box grater, finely grate the remaining clove into a paste. In a bowl, combine the mayonnaise and as much of the garlic paste as you’d like. Season with salt and pepper.

  2. Pat the steaks dry with paper towels; season with salt and pepper on all sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare, or until browned and cooked to your desired degree of doneness.* Turn off the heat. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

  3. Meanwhile, add the green beans to the pot of boiling water. Cook 2 to 3 minutes, or until bright green and slightly tender. Leaving the pot of water boiling, using a slotted spoon or tongs, transfer the green beans to a paper towel-lined plate and pat dry. In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the blanched green beans; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

  4. Add the gnocchi to the same pot of boiling water. Cook 2 to 3 minutes, or until the gnocchi float to the top of the pot. Drain thoroughly.

  5. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the cooked gnocchi in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Add the chopped garlic, capers, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 1 to 2 minutes, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired.

  6. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the finished gnocchi and finished green beans. Top the steaks with the aioli. Garnish with the sliced green tops of the scallions. Enjoy!

Black Bean & Halloumi Tacos

10 ingredients

  • 400 g tin of black beans

  • 1 garlic clove

  • 1 lime

  • 1 tbsp olive oil divided use

  • 2 tbsp tomato puree concentrate

  • 1 tbsp chipotle paste, or powder have more just in case you want to amp the heat!

  • 250 g halloumi cheese

  • 4 tbsp mayonnaise light or full fat

  • 1 head Little Gem lettuce washed, and end trimmed

  • 6 mini flour tortillas not the appetizer size ones!

  1. Preheat the oven to 160C fan/350F.

  2. Drain and rinse the black beans. Remove 1/3 to a bowl and mash with a potato masher or fork until well-broken down. Squash and peel the garlic clove then either mince finely or use a garlic press. Now zest the lime and cut in half.

  3. Slice the halloumi into 2 cm cubes, or thereabouts.

  4. Heat a teaspoon of the oil in a saucepan over a low-medium heat. Add the garlic and sauté for one minute, then add the tomato puree and stir, chased by the water and the mashed and whole beans. Mix well and heat through for three minutes, until thickened. Stir in half of the chipotle puree or powder. Give it a taste and see if you want to add salt or more chipotle.

  5. Heat the remaining oil in a large skillet over a medium heat. Add the halloumi cubes to the hot oil and fry until lightly golden on the bottom, flipping and continuing until it is quite golden - about six minutes. I use small tongs, but you could use a small silicone spatula. Turn off the heat.

  6. Now make the mayos. Scrape half of the mayo into a small bowl and stir in the remaining chipotle. In another bowl, add the rest of the mayo and all fo the lime zest. Go ahead and chop the lettuce now too.

  7. Grab a piece of foil and loosely wrap the tortillas. Pop in the oven for four minutes.

  8. To assemble, lay the tortillas on a serving board or platter, then spread a little of the chipotle may on each tortilla. Follow this with a little lettuce and a squeeze of lime, a spoon of the beans, halloumi cubes and a few dollops of the lime mayo. Eat immediately with plenty of napkins!

Farmers Tan w/ Burn Vodka

4 ingredients

  • Topo Chico

  • Pickle Juice

  • Burn Vodka

  • Salt

  1. Salt the rim of your glass

  2. Add Burn Vodka

  3. Fill remaining glass with Topo Chico

  4. Add pickle juice for desired flavor

  5. Enjoy!

Pinkerton Rum Punch

5 ingredients

  • Pineapple Juice

  • Orange Juice

  • Grenadine

  • Lime Juice

  • Pinkerton Coconut Rum

  1. 1 Cup pineapple juice

  2. 1 cup orange juice

  3. 3 tbsp grenadine

  4. 2 cups Pinkerton Coconut Rum

  5. ½ cup lime juice

  6. Combine all ingredients together in a pitcher

  7. The recipe makes 5.5 cups of punch

Morning Glory Baked Oatmeal

  • 3 tbsp. melted unsalted butter, plus more room temperature for pan

  • 1 large egg

  • Zest of 1 orange

  • ½ cup fresh orange juice

  • 2 cups milk

  • ⅓ cup pure maple syrup

  • 1 tsp. vanilla extract

  • 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt

  • 1 tsp. ground cinnamon

  • ½ tsp. ground ginger

  • 2 cups old-fashioned oats

  • ½ cup steel-cut oats

  • 1 cup grated apple (about 1 medium)

  • 1 cup grated carrot (about 1 large)

  • ½ cup golden or other raisins

  • 1 tsp. baking powder

  • ½ cup chopped pecans, plus more for serving

  • Heavy cream or milk

  1. Place a rack in the middle of the oven; preheat to 375°. Butter an 8x8" ovenproof baking dish. Whisk egg, orange zest, orange juice, milk, maple syrup, melted butter, vanilla, salt, cinnamon, and ginger in a large bowl to combine. Add old-fashioned oats, steel-cut oats, apple, carrot, raisins, baking powder, and ½ cup pecans and stir again to combine. Scrape into the prepared baking dish and sprinkle more pecans on top.

  2. Bake oatmeal until the top is golden brown and has puffed up a bit, about 40 minutes. Let sit for 5 minutes.

  3. Serve warm with a drizzle of cream on top.

  4.  Do ahead: Oatmeal can be baked 5 days ahead. Cover and chill. Reheat with a splash of milk before serving.

Burnt Orange and Coriander Roast Pork

8 ingredients


  • 2 Steaks


  • 2 cloves Garlic

  • 6 oz Green beans

  • 2 Scallions


  • 1 tbsp Capers

  • 2 tbsp Mayonnaise

Pasta & Grains

  • 3/4 lb Gnocchi

Baking & Spices

  • 1/4 tsp Red pepper flakes

  1. Heat broiler. Place oranges, cut side up, in a single layer on a rimmed baking sheet. Broil until flesh is charred, 7–9 minutes. Let sit until cool enough to handle.

  2. Juice oranges into a measuring glass to get 2 cups juice and pulp (add water to bring to correct volume if needed); set orange juice aside. Place juiced orange halves in a large Dutch oven or other heavy pot.

  3. Toast coriander seeds, cumin seeds, and dried oregano in a small skillet over medium heat, stirring often, until fragrant, about 2 minutes. Transfer to a blender and add garlic, chipotle chiles, honey, ¼ cup Diamond Crystal or 2 Tbsp. plus 2 tsp. Morton kosher salt, and ½ cup reserved orange juice. Blend on high speed until a mostly smooth paste forms (some texture is okay).

  4. Rub chile paste all over pork and set over oranges in the pot. Pour remaining reserved 1½ cups orange juice around pork. Cover pot and chill for at least 12 hours and up to 24 hours. Let pork sit at room temperature 30 minutes before roasting.

  5. Preheat the oven to 325°. Roast pork, covered, 3½ hours. Uncover and continue roasting until meat is very tender and shreds easily with a fork, about 3 hours more. Transfer pork to a platter and let rest 20 minutes before shredding or slicing. You can toss the meat with some of the juices and liquid left in the pot if you would like; discard the rest.

All Purpose Coconut Curry

  • 1 6" piece ginger, peeled, coarsely chopped

  • 10 garlic cloves, coarsely chopped

  • 6 Tbsp. (or more) grapeseed oil or vegetable oil

  • 2 tsp. brown mustard seeds

  • 6–8 fresh or dried curry leaves (optional)

  • 1 tsp. asafetida (optional)

  • 2 large red onions, finely chopped

  • Kosher salt

  • 2 tsp. ground turmeric

  • 1 28-oz. can crushed tomatoes

  • 2 13.5-oz. cans unsweetened coconut milk (not low-fat)

  • 2 cups low-sodium vegetable or chicken broth

  • Pulse ginger and garlic in a food processor, adding a few drops of oil if needed to help blend smoothly, until a coarse paste forms. (Alternatively, you can finely grate ginger and garlic with a Microplane.)

  • Heat oil in a medium Dutch oven or other heavy pot over medium-high. Add a few mustard seeds to the pot. When seeds start to wiggle and pop, reduce heat to medium and add curry leaves (if using), asafetida (if using), and remaining mustard seeds. Cover pot and cook spices, swirling, until mustard seeds start popping more gradually, about 30 seconds. Uncover pot and return heat to medium-high. Add ginger-and-garlic paste and cook, stirring constantly, until beginning to brown, about 1 minute. Add red onions and a big pinch of salt and cook, stirring often and reducing heat if needed to prevent burning, until onions are golden brown and jammy, 10–12 minutes.

  • Stir in turmeric, then tomatoes and bring to a simmer. Reduce heat to medium and cook, stirring often, until tomatoes are glossy and darkened in color and oil starts to separate around edges of pot, 7–9 minutes.

  • Add coconut milk and broth and stir to combine; season with salt. Bring curry to a simmer, then reduce heat to medium-low. Cover and cook for another 10 minutes, stirring every couple of minutes to prevent sticking and burning. Taste curry and season with more salt if needed.

Marinated Peppers with Basil & Garlic

  • 5 red, orange, and/or yellow bell peppers (about 2 lb.)

  • 2 large sprigs basil, plus leaves for serving

  • 3 garlic cloves, finely grated

  • ½ cup extra-virgin olive oil

  • ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt

  1. Heat broiler. Broil peppers on a foil-lined rimmed baking sheet, turning with tongs every 5–7 minutes, until all sides are charred, about 20 minutes. Let sit until cool enough to handle.

  2. Peel peppers and discard skins. Tear flesh into ½"-wide strips. Transfer to a medium bowl and add basil sprigs, garlic, oil, salt, and any juices on a baking sheet; toss to combine. Cover and let sit at room temperature for at least 1 hour.

  3. Top with basil leaves just before serving.

  4. Do ahead: Peppers can be marinated 3 days ahead. Chill if making it more than 1 hour ahead. Bring to room temperature before serving.

Cashew Cream

  • 2 cups raw cashews

  • 2 garlic cloves, coarsely chopped

  • 15

  • 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt

  1. Bring a medium pot of water to a boil, then remove from heat. Add cashews and let sit until tender, 30–60 minutes.

  2. Drain cashews and transfer to a blender (preferably high-speed) or food processor. Add garlic, oil, salt, and 1 cup water and purée until smooth.

  3. Do ahead: Cashew cream can be made 5 days ahead. Transfer to an airtight container and chill, or freeze in a resealable plastic freezer bag for up to 3 months.

New Mexican-Style Breakfast Burrito

  • 10–12 dried New Mexico chiles (about 2 oz.), seeds removed

  • 3 garlic cloves, smashed

  • ¼ tsp. Mexican oregano

  • ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt

  • 1 Tbsp. plus 1½ tsp. all-purpose flour


  1. Combine dried chiles, garlic, oregano, and 2 cups water in a small saucepan; add more water if needed to cover chiles. Bring to a simmer over medium heat. Cook until the chiles are soft, 10–15 minutes.

  2. Transfer chiles and cooking liquid to a blender; purée until smooth. Strain red chile sauce through a fine-mesh sieve back into the pan; discard solids. Whisk in salt and flour and bring to a simmer over medium heat. Cook, whisking constantly, until thickened, 5–7 minutes.

  3. Do ahead: Sauce can be made 1 week ahead. Transfer to an airtight container; cover and chill.


  1. Remove chorizo from casings if needed and place in a small saucepan. Add 1 cup red chile sauce. Cook over medium heat, stirring often and breaking up sausage with a spatula, until sausage is cooked through, 8–10 minutes.

  2. Meanwhile, peel potatoes and grate on the large holes of a box grater. Transfer to a fine-mesh sieve and rinse under cold water to remove excess starch; drain well and pat dry. Transfer potato to a medium bowl. Add garlic powder, ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ¼ tsp. pepper and toss to coat.

  3. Heat 3 Tbsp. oil in a medium nonstick skillet over medium-high. Add potato, pressing gently. Cook, undisturbed, until a golden brown crust forms, 5–7 minutes. Break up the potato with a spatula and continue to cook, stirring occasionally, until golden brown all over, 6–8 minutes more (add more oil if the pan seems dry). Transfer hash browns to a plate.

  4. Return skillet to medium heat. Add eggs and butter; season with salt and pepper. Cook, stirring with a heatproof spatula, until eggs are glossy and just set, about 3 minutes. Scrape eggs onto a plate and wipe out the pan.

  5. To assemble burritos, place tortillas on a work surface. Arrange half of hash browns, scrambled eggs, cheese, and chorizo mixture in parallel strips across the center of each tortilla, leaving a 1" border on left and right sides. Spoon half of the green chiles over each. Fold in sides of tortillas and roll up tightly.

  6. Place burritos, seam side down, in pan. Cook over medium-high heat until sealed and light golden brown, about 2 minutes. Turn over and cook until light golden brown on the other side.

Cheesy Quinoa Black Bean Stuffed Peppers

  • 1 cup uncooked quinoa (white or red or both)

  • Salt

  • 6 large bell peppers, any color

  • 1 15-ounce can black beans, drained

  • 4 cups grated sharp cheddar cheese, 2 cups for stuffing, 2 cups for topping

  • 3 to 4 green onions, finely sliced

  • 1 teaspoon ground cumin

  • 1/2 cup loosely packed chopped fresh cilantro (optional)

  1. Place 1 cup of quinoa, 2 cups of water, and 1/2 teaspoon of salt in a medium saucepan. Bring to a boil, cover, reduce to a simmer and cook for 15 minutes.Remove from heat and let sit for 10 minutes, covered. Spread cooked quinoa out in a baking dish to cool quickly.

  2. Cut the top 1/2 to 1 inch off of the bell peppers and remove the core and seeds inside. (If you want, you can finely chop the pieces of good bell pepper you've removed and include them in the stuffing, otherwise, save them for another use.)

  3. Fill a large pot with an inch of water. Place a steamer rack in the pot, place the pepper shells on the steamer rack, cut side up. Bring to a boil, cover and steam the peppers 5 to 10 minutes, until they begin to soften.

  4. In a large bowl mix the cooked quinoa, drained black beans, 2 cups of the grated cheddar cheese, most of the green onion (save some for topping), cumin, and cilantro if using.

  5. Stuff the bell peppers: with the stuffing you've prepared. You should have plenty of stuffing, you can pack it and mound the stuffing in the peppers. Place 1/4 cup of water at the base of the peppers.

  6. Bake: Cover with aluminum foil. Bake at 350°F for 35 minutes. Then remove from the oven, uncover, top with the remaining 2 cups of cheese, and return to the oven to cook, uncovered, until the cheese has melted about 5 to 10 minutes.
    Sprinkle with remaining finely sliced green onions to serve.

No-Chum Maple S’mores Ice Cream

  • 1 1/2 cups mini marshmallows

  • 2 cups 35% whipping cream

  • 1/2 cup pure maple syrup from Canada

  • 1/3 cup sweetened condensed milk

  • 1/4 cup vanilla pudding mix

  • 1 tbsp lemon juice

  • 1 tsp vanilla extract

  • 1/4 tsp salt

  • 1 cup dark chocolate chunks, divided

  • 4 graham cracker squares, lightly crushed, divided

  1. Preheat the broiler too high. Place marshmallows in a single layer on a baking sheet lined with foil. Broil for 30 seconds to 1 minute or until toasted.

  2. Line 9- x 5-inch loaf pan with plastic wrap. Using a stand mixer fitted with whisk attachment, combine cream, maple syrup, sweetened condensed milk, pudding mix, lemon juice, vanilla and salt. Beat on medium-high speed until soft peaks form.

  3. Reserve 2 tbsp each toasted marshmallows, chocolate and graham crackers; set aside. Gently fold remaining toasted marshmallows, chocolate chunks and graham crackers into a cream mixture. Transfer to prepared pan; freeze for at least 6 hours before serving.

  4. Top ice cream with reserved marshmallows, chocolate chunks and graham crackers before serving.

Chocolate Chip Blondies

  • 1-1/2 cups packed brown sugar

  • 1/2 cup butter, melted

  • 2 large eggs, lightly beaten, room temperature

  • 1 teaspoon vanilla extract

  • 1-1/2 cups all-purpose flour

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1 cup semisweet chocolate chips

  1. In a large bowl, combine the brown sugar, butter, eggs and vanilla just until blended. Combine the flour, baking powder and salt; add to brown sugar mixture. 

  2. Stir in chocolate chips.

  3. Spread into a greased 13x19 baking dish. 

  4. Bake at 350° until a toothpick inserted in the center comes out clean, 18-20 minutes. 

  5. Cool on a wire rack. 

  6. Cut into bars.

Baked Spiced Apples

  • 1/2 cup butter, cubed

  • 6 medium unpeeled tart red apples, sliced

  • 3/4 cup sugar, divided

  • 3/4 teaspoon ground cinnamon

  • Vanilla ice cream, optional

  1. Melt butter in a large cast-iron or other ovenproof skillet. Add apples and 1/2 cup sugar; stir to mix well. Cover and cook over low heat for 20 minutes or until the apples are tender, stirring frequently.

  2. Add cinnamon and remaining sugar. Cook and stir over medium-high heat 5-10 minutes longer. If desired, serve with ice cream.

Turmeric Chicken Flatbread

  • 1/4 cup red wine vinegar

  • 1 tablespoon honey 

  • Kosher salt and freshly ground black pepper 

  • 2 red jalapenos, thinly sliced 

  • 1 pound boneless, skinless chicken thighs, thinly sliced 

  • 2 teaspoons pumpkin pie spice 

  • 1 1/2 teaspoons ground turmeric 

  • 4 tablespoons olive oil 

  • 5 ounces baby spinach 

  • 2 cloves garlic, grated 

  • 1/3 cup plain whole milk yogurt 

  • Juice of 1/2 lemon 

  • 4 pieces naan 

  • 1/4 cup fresh cilantro leaves 

  1. Preheat the broiler. Combine the vinegar, honey and 1/2 teaspoon salt in a medium bowl. Add the jalapenos and stir gently to cover. Set aside.

  2. Toss the chicken with the pumpkin pie spice, 1 teaspoon of the turmeric, 1 tablespoon of the olive oil, 1 teaspoon salt and a few grinds of black pepper in a large bowl. Heat 2 tablespoons olive in a large nonstick skillet over medium-high heat. Add the chicken and cook, tossing occasionally, until the chicken is no longer pink in the middle and is crispy in some spots, 10 to 12 minutes. Transfer the chicken to a plate and add the spinach and 1 clove garlic. Cook, stirring occasionally, until the spinach is just wilted and still a vibrant green, 1 to 2 minutes.  

  3. Meanwhile, whisk the yogurt with the lemon juice, the remaining 1/2 teaspoon turmeric, remaining garlic clove, 1/4 teaspoon salt and a few grinds of black pepper in a medium bowl until smooth. 

  4. Place the naan on a baking sheet and brush the pieces with the remaining 1 tablespoon olive oil. Broil until crispy and charred in places, 2 to 3 minutes.  

  5. Top each piece of naan with some spinach, then with chicken, pickled jalapenos and cilantro leaves. Drizzle with the yogurt sauce. Serve warm.