If you you have a new year’s resolution to eat healthy, the recipes from Ming Tsai could do the trick. With light and flavorful recipes for ginger-thyme scallops, Asian ratatouille with couscous and preserved lemon-edamame tapenade, you can’t go wrong. Also check out his recipes on cooking for kids with allergies

Healthy recipes for the new year with Ming Tsai

Seared scallops with ginger-thyme pan sauce

Serves 4

INGREDIENTS

• 8 large day boat scallops, foot removed

• 2 tablespoons butter, divided

• 2 minced shallots

• 1 tablespoon minced ginger

• 1 cup thinly sliced rounds of carrot nubs

• 1 tablespoon chopped fresh thyme

• 1/3 cup white wine

• 1 cup chicken stock

• Kosher salt and freshly ground black pepper to taste

• Canola oil for cooking

DIRECTIONS

Have a saute pan over medium-high heat coated lightly with oil. Season the scallops and sear about 3 minutes until golden, brown and delicious. Set aside. In same pan, add 1 teaspoon butter and sweat the shallots, ginger and carrots. Season. Deglaze with wine and add thyme. Reduce and add stock. Simmer and reduce by half. Whisk in butter, check for seasoning and adjust. Plate.

Asian ratatouille with couscous

Serves 4

INGREDIENTS

• 2 tablespoons extra virgin olive oil plus more for drizzling

• 1 small red onion, 1/4-inch dice

• 1 Japanese eggplant, 1/2- inch dice, skin on

• 1 red bell pepper, 1/2-inch dice

• 1 large heirloom tomato, 1/2-inch dice

• 2 cups (12 ounces) whole wheat instant couscous

• 2 tablespoon Wanjashan wheat-free organic tamari

• 3 cups water, boiling

• 12-15 Thai basil leaves, ripped

• Kosher salt and freshly ground black pepper to taste

DIRECTIONS

In a non-stick saute pan over medium-high heat coated lightly with extra virgin olive oil add onion and eggplant and season and cook until soft, about 3 minutes. Add bell peppers and saute until slightly softened, then add tomato, stir and season. Meanwhile, make couscous: in a large, heat-proof bowl, combine couscous, tamari and 2 tablespoons olive oil and season. Pour boiling water over and stir quickly to blend and immediately cover bowl with plastic wrap, sealing tightly. Allow to steam until couscous is tender, about 5-7 minutes. Fluff couscous with the back of a fork and stir in Thai basil ribbons. Check flavor and season if necessary.

To serve, using a ring mold or similar, plate couscous in mold on plate and layer ratatouille on top. Unmold and drizzle with more extra virgin olive oil and garnish with Thai basil sprig, if desired.

Preserved lemon-edamame tapenade

Serves 4

INGREDIENTS

• 1 cup cooked and peeled edamames, rough chopped

• 1 teaspoon minced garlic

• 1 teaspoon minced ginger

• 1/3 cup minced, preserved lemons

• 1 tablespoon minced parsley

• 1 tablespoon Wanjashan Low Sodium Organic soy sauce

• 1 tablespoon extra virgin olive oil

• Kosher salt and freshly ground black pepper to taste

• Blue Ginger Multi-Grain Brown Rice Chips (available at club stores)

DIRECTIONS

Combine all tapenade ingredients in a large bowl or mortar and pestle, check for flavor and season. Serve with Blue Ginger chips.