I feel like I say this a lot here, but this is by far one of my favorite recipes to date! I really love a variety of Asian cuisines because of their rich flavors and unique use of vegetables — especially Vietnamese and Chinese. This recipe is a Pan-Asian fusion pairing sweet and salty Chinese Hoisin sauce with a Vietnamese inspired slaw of raw carrots, cilantro, and cucumber.

Hoisin sauce originates in Cantonese cooking as a glaze for meats, an addition to stir fries, or as a dipping sauce for a variety of foods. It’s dark and thick and both sweet and salty with just a hint of spice, often referred to as Chinese barbecue sauce. In this recipe, it lends itself as a glaze for the chicken meatballs and is the central flavor of the dish.

This recipe was originally inspired by a delicious Banh mi sandwich that I had from a local restaurant, Lardo. It’s truly sensational and my favorite part is the fresh veggies they add to the sandwich to balance the richness of the meat. My slaw is my attempt at mirroring that magic — a combination of shredded carrots, sliced cucumber, fresh cilantro, rice wine vinegar, and a punch of tartness from sliced green apples.

You’ll notice that I use store-bought Hoisin in this recipe — I chose to do this for a few reasons. One

Okay, I’ll admit that it’s really hard to make Brussels sprouts look and sound appetizing. Whether you’re #TeamBrussels or against them, there’s simply no denying their benefits. Brussels sprouts are good sources in vitamin C, vitamin A, and fiber. Members of the cruciferous vegetable family, they have strong antioxidant and anti-inflammatory effects thanks to sulfuric compounds that give them their signature smell, similar to cauliflower and broccoli. And finally, when cooked properly they can be pretty tasty…

One of my favorite things about chili is how hearty and satisfying it despite being so inexpensive it is to make. Made with mostly pantry staples and easily accessible, long-lasting produce, chili can be a great back up meal for when the budget gets tight or you’ve run out of things to make. I like to keep a few cans of beans and tomatoes on hand for this reason. Additionally, the humble potato and onion can stay fresh for weeks when kept in a dry, dark place. This recipe makes 6-8 servings so it’s perfect for a fall or winter meal prep!

Growing up, I only are raw or boiled carrots. I’ve always liked them, but I’ve never really felt a craving for them. These carrots, though, I think about constantly. Roasted carrots add the perfect rich sweetness to any savory dish. And I would be lying if I didn’t half the pan as a snack during shooting this recipe. That’s how good they are!

Paired with traditional Middle Eastern spice blend Za’atar, a toasted blend of sesame seeds, sumac, coriander, dried oregano or thyme, and salt. The ingredients vary by region but all za’atar is earthy and herbaceous with the tiniest sharp hint of citrus from sumac. It can be used in marinades for meats, to top dips like hummus or finish really any kind of dish from flatbreads to soup. One of my favorite ways to use it is…