1: For the slaw, place the cucumbers, cabbage, and carrots in a small serving bowl.

2: In a saucepan, combine the rice vinegar, sugar, lime juice, and salt. Heat over medium heat for 2 minutes. Let cool for 10 minutes and pour over the vegetables. Cover and refrigerate for 1 hour, or up to 5 days.

3: For the dipping sauce, whisk together the mayonnaise, mirin, soy sauce, and Sriracha. Refrigerate until ready to serve.

4: For the chicken strips, preheat the oven to 400°F. Place a wire cooling rack over a baking sheet and spray the rack with nonstick cooking spray.

5: Place the flour and ¼ teaspoon of the salt in a shallow bowl. In a medium bowl, whisk together the eggs, hoisin sauce, and lime juice. In a third bowl, combine the panko, breadcrumbs, white and black sesame seeds, and the remaining ¼ teaspoon of salt.

5: Coat the chicken strips in flour and then dip in the egg mixture, letting any excess drip off. Dredge in the panko–sesame seed mixture, pressing to make the mixture stick. Place the chicken strips on prepared cooling rack, drizzle with olive oil, and bake for 15 minutes, or until the chicken is cooked through. Serve with dipping sauce and pickled slaw.

1: For the dressing, in a medium bowl, whisk together the yogurt, milk, Parmesan cheese, parsley, chives, apple cider vinegar, garlic powder, salt, and black pepper. Cover and refrigerate while preparing the salad.

2: For the steak salad, preheat the oven to 400°F. Season the steak on both sides with salt and pepper. Using a cast-iron pan or a heavy ovenproof skillet, heat the vegetable oil over medium-high heat. Sear the steak for 4 minutes, flip and sear for 4 minutes more. For medium doneness, finish in the oven for 3 minutes. Let the steak rest before slicing. Slice thinly across the grain and set aside.

3: To assemble the salad, place the lettuce on a serving platter and drizzle with a few spoonfuls of dressing. Add the sliced steak to the platter and place the celery, cucumber, tomatoes, hearts of palm, and radishes around the steak and over the lettuce. Serve with the remaining dressing.

1: Rinse the farro well and drain. In a saucepan, combine the farro, water, and salt. Bring to a boil, reduce the heat to low, cover, and simmer for 22–24 minutes, until tender but still chewy. Drain any remaining water and set the farro aside.

2: While the farro is cooking, heat the olive oil in a large soup pot over medium heat. Add the butternut squash, onion, carrots, and red pepper. Cook, stirring occasionally, for 5 minutes. Stir in the tomato paste, garlic, jalapeno, chili powder, cumin, smoked paprika, oregano, and salt. Stir continuously for 2 minutes. Add the vegetable broth, diced tomatoes, black beans, and kidney beans. Bring to a boil. Reduce heat and let simmer uncovered for 15 minutes. Stir in the cooked farro and continue to simmer for 15 minutes more. Remove from the heat and stir in the lime juice. Serve garnished with sour cream, parsley, cheddar, and a side of tortilla chips.