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𝐆𝐫𝐨𝐮𝐧𝐝 𝐓𝐮𝐫𝐤𝐞𝐲 𝐄𝐧𝐜𝐡𝐢𝐥𝐚𝐝𝐚 𝐒𝐭𝐢𝐫-𝐅𝐫𝐲 𝐰𝐢𝐭𝐡 𝐂𝐨𝐮𝐬𝐜𝐨𝐮𝐬

1/2 cup whole wheat couscous

1 pound lean ground turkey

Salt and freshly ground black pepper

1 teaspoon olive oil

2 cups butternut squash, peeled, seeded and diced

1 cup broccoli florets

One 15-ounce can no-sodium-added black beans

One 10-ounce can enchilada sauce

1/2 cup salsa

Suggested toppings: chopped fresh cilantro, diced avocado, shredded cheese, lime juice

𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬:
Pour 1/2 cup of water into a small saucepan and bring to a boil over high heat. Pour the couscous into the saucepan and stir well. Turn off the heat, cover and let stand 5 minutes. Fluff with a fork and set aside.
Meanwhile, in a large skillet or wok, cook the ground turkey over medium heat, breaking it up with a wooden spoon, until cooked through and browned, about 5 minutes. Sprinkle with some salt and pepper. Transfer to a bowl and set aside. Drain the excess fat and wipe the pan clean. Heat the oil in the same pan over high heat, then add the squash and cook, stirring occasionally, until browned and softened, 8 to 10 minutes. Add the broccoli and cook, 3 to 5 minutes more. Add the turkey, beans, enchilada sauce and salsa and stir until all the ingredients are well combined.
Serve with the couscous and top with suggested toppings as desired.

𝐒𝐚𝐥𝐦𝐨𝐧 𝐁𝐚𝐤𝐞𝐝 𝐢𝐧 𝐅𝐨𝐢𝐥

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:
4 (5 ounces each) salmon fillets

2 teaspoons olive oil plus 2 tablespoons

Salt and freshly ground black pepper

3 tomatoes, chopped, or 1 (14-ounce) can chopped tomatoes, drained

2 chopped shallots

2 tablespoons fresh lemon juice

1 teaspoon dried oregano

1 teaspoon dried thyme

𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬:
Preheat the oven to 400 degrees F.
Sprinkle salmon with 2 teaspoons olive oil, salt, and pepper. Stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, salt and pepper in a medium bowl to blend.
Place a salmon fillet, oiled side down, atop a sheet of foil. Wrap the ends of the foil to form a spiral shape. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely; seal the packets closed. Place the foil packet on a heavy large baking sheet. Repeat until all of the salmon have been individually wrapped in foil and placed on the baking sheet. Bake until the salmon is just cooked through, about 25 minutes. Using a large metal spatula, transfer the foil packets to plates and serve.

𝐁𝐫𝐞𝐚𝐤𝐟𝐚𝐬𝐭 𝐁𝐮𝐫𝐫𝐢𝐭𝐨

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:
2 teaspoons canola oil

1/2 small red onion, diced (1 cup)

1 red bell pepper, seeded and diced

1 cup drained, rinsed canned black beans, preferably low-sodium

1/4 teaspoon chili flakes

Salt and freshly ground black pepper

4 eggs and 4 egg whites

1/3 cup (about 1 1/2 ounce) shredded pepper Jack cheese

Nonstick cooking spray

4 (10 inch) whole wheat tortillas (burrito size)

1/4 cup reduced fat-free sour cream or 2 percent plain Greek yogurt

1/4 cup salsa

1 large tomato, (4 ounces) seeded and diced

1 small avocado (4 ounces), cubed

Hot sauce

𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬
Heat the canola oil in a large nonstick skillet over a medium-high heat. Cook the onions and peppers until onions are softened and peppers are slightly charred, about 8 minutes. Add black beans and red pepper flakes and cook until warmed through, another 3 minutes. Season with salt and pepper and transfer to a dish.
Whisk together the eggs and egg whites then stir in the cheese. Spray the skillet with cooking spray, and reheat the skillet over a medium heat. Reduce heat to low and add eggs, scrambling until cooked through, about 3 minutes. Spread each tortilla with 1 tablespoon each sour cream (or yogurt) and salsa, then layer with 1/4 of the black bean mixture, 1/4 of the scrambled eggs, some diced tomato and 1/4 of the avocado. Season, to taste, with hot sauce. Roll up burrito-style and serve.

𝐂𝐨𝐨𝐤’𝐬 𝐍𝐨𝐭𝐞:
Excellent source of: Protein, Fiber, Vitamin A, Vitamin C, Good source of: Riboflavin, Vitamin B6, Folate, Vitamin K, Calcium, Iodine, Iron, Potassium, Selenium

𝐒𝐩𝐢𝐧𝐚𝐜𝐡, 𝐓𝐨𝐦𝐚𝐭𝐨 𝐚𝐧𝐝 𝐅𝐞𝐭𝐚 𝐎𝐚𝐭𝐦𝐞𝐚𝐥

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:

2 teaspoons fresh lemon juice

Kosher salt and freshly ground black pepper

1/8 teaspoon crushed red pepper, optional

2 cups old-fashioned rolled oats

One 5-ounce package fresh baby spinach

1 cup grape tomatoes, halved

3/4 cup crumbled feta

2 tablespoons extra-virgin olive oil

2 teaspoons finely chopped fresh dill

2 scallions, thinly sliced

Kalamata olives, sliced, optional

𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬:
Bring 4 cups water, lemon juice, 1 1/4 teaspoons salt, 1/2 teaspoon pepper and crushed red pepper if using to a boil in a large saucepan.
Stir in the oats, spinach and tomatoes, reduce the heat to medium and cook, stirring frequently, until the oats are just softened and the mixture is slightly thickened, about 7 minutes. Remove the saucepan from the heat and stir in the feta, oil and dill.
Transfer the oatmeal to individual bowls and garnish with scallions and olives if using.

𝐕𝐞𝐠𝐞𝐭𝐚𝐛𝐥𝐞 𝐨𝐢𝐥, 𝐚𝐬 𝐧𝐞𝐞𝐝𝐞𝐝

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:
1/3 cup Salsa Verde, recipe follows

4 large eggs

Kosher salt and freshly ground black pepper

1/4 cup shredded Monterey jack cheese (about 1/2 ounce)

2 tablespoons chopped fresh cilantro leaves

Corn tortillas, for serving, optional

Hot sauce, for serving, optional

Chopped scallions, for serving, optional
Salsa Verde:

1 pound tomatillos, husked and rinsed

1 clove garlic, smashed

1/4 medium onion

1/4 jalapeno chile, with seeds

1 teaspoon kosher salt

𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬:
4 sprigs fresh cilantro
Preheat the oven to 400 degrees F.
Lightly oil a medium nonstick skillet with an ovenproof handle. Spoon a heaping 1/3 cup of salsa into the pan. Lightly press down the salsa to make 4 evenly spaced shallow nests and break an egg into each. Season with salt and pepper. Bake until the egg whites are cooked and the yolks are still runny, about 15 minutes. Sprinkle the cheese over the eggs and continue baking until just melted, about 1 minute more. Top with the cilantro. Serve immediately.
Salsa Verde:
Yield: About 3 cups
Put the tomatillos in a medium saucepan with water to cover. Bring to a boil and cook until tender, about 7 minutes. Drain and remove stems from the tomatillos.
Puree the garlic, onion, jalapeno, and salt in a blender until smooth. Add the tomatillos and puree until smooth. Add the cilantro and pulse a few times to just combine, you should still see bits of cilantro in the sauce.
Cook’s Note
If pressed for time, use a mild store-bought salsa, either red or green.

𝐂𝐫𝐞𝐚𝐦𝐲 𝐋𝐨𝐛𝐬𝐭𝐞𝐫 𝐋𝐢𝐧𝐠𝐮𝐢𝐧𝐞

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:
1 1/2 pounds Boston, Bibb, green or red leaf lettuce, or a mixture, washed, trimmed, and dried

Kosher salt and freshly ground black pepper

1 cup dressing of your choice, such as shallot or herb vinaigrette, ranch, or blue cheese

4 ounces imported Swiss cheese, cut into 2-inch long matchstick pieces

4 ounces baked ham, cut into 2-inch long matchstick pieces

4 ounces smoked turkey, chicken or duck breast, cut into 2-inch long matchstick pieces

4 ounces rare roast beef, cut into 1/4-inch by 2 inch matchstick pieces

2 hard-cooked eggs, shelled, cut into wedges

1 ripe Hass avocado, diced

16 vine-ripened cherry or grape tomatoes, halved

2 kirby (pickling) cucumbers, sliced

𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬:
1 cup toasted croutons
Heat a large straight-sided skillet over medium heat. Add the olive oil and bacon and cook until the bacon is beginning to crisp, 8 minutes. Add the shallots, garlic and red pepper flakes and cook for an additional 3 minutes, until fragrant. Add the salt, tomato puree and cream; stir to combine. Reduce the heat to low and simmer for 5 minutes.
Bring a large pot of salted water to a boil. Cook the linguine for 1 minute less than the package instructions, about 10 minutes. Using tongs, remove the pasta from the water and add it directly to the pan with the sauce. Sprinkle the cheese directly on the naked pasta and toss to coat in sauce. Add up to 1 cup of the pasta water to loosen the sauce as needed. Stir in the arugula, basil, tarragon, peas and lobster meat; simmer until everything is heated through, 1 minute. Serve with additional Parmesan if desired.

𝐂𝐡𝐞𝐟'𝐬 𝐒𝐚𝐥𝐚𝐝

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:
1 1/2 pounds Boston, Bibb, green or red leaf lettuce, or a mixture, washed, trimmed, and dried

Kosher salt and freshly ground black pepper

1 cup dressing of your choice, such as shallot or herb vinaigrette, ranch, or blue cheese

4 ounces imported Swiss cheese, cut into 2-inch long matchstick pieces

4 ounces baked ham, cut into 2-inch long matchstick pieces

4 ounces smoked turkey, chicken or duck breast, cut into 2-inch long matchstick pieces

4 ounces rare roast beef, cut into 1/4-inch by 2 inch matchstick pieces

2 hard-cooked eggs, shelled, cut into wedges

1 ripe Hass avocado, diced

16 vine-ripened cherry or grape tomatoes, halved

2 kirby (pickling) cucumbers, sliced

1 cup toasted croutons

𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬:
Tear the lettuce into bite-sized pieces and put into a large mixing bowl. Season with salt and pepper to taste and toss with 1/2 cup of the dressing. Divide the lettuce among 4 large individual serving bowls. Arrange the cheese, meats, eggs, and avocado, like the spokes of a wheel, on top of each salad. Scatter the tomatoes, cucumbers, and croutons on top. Season with salt and pepper to taste. Serve and pass the remaining dressing at the table.

𝐆𝐫𝐞𝐞𝐤 𝐒𝐚𝐥𝐚𝐝

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:
6 tablespoons freshly squeezed lemon juice

2 cloves garlic, minced

2 teaspoons kosher salt plus more to taste

1 cup extra-virgin olive oil, preferably Greek

2 teaspoons minced fresh oregano

Freshly ground black pepper

1 head romaine lettuce (about 1 pound), trimmed of tough stems and torn into bite-sized pieces

6 ounces calamata olives, about 1 cup

1/2 pound Feta cheese, crumbled

1 English (seedless) cucumber, trimmed, cut into 1 inch chunks

12 ounces vine-ripened cherry tomatoes, halved

1 small red onion, cut into 1/2-inch wedges, soaked in cold water for 5 minutes and drained

1 green pepper, trimmed, seeded, and diced

𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬:
In a small bowl, whisk together the lemon juice, garlic, salt, and oil. Stir in the oregano and pepper to taste. Set aside.
When ready to serve: In a large bowl lightly toss the lettuce with some of the dressing. Divide the lettuce among 4 salad bowls. Scatter the olives, cheese, cucumber, tomatoes, onion, and peppers over the top of the greens. Serve and pass the remaining dressing at the table.

Steak-Peppercorn Salad

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:
2 8-ounce beef eye round steaks

4 teaspoons dijon mustard

Kosher salt and freshly ground black pepper

3 tablespoons extra-virgin olive oil

8 ounces white mushrooms, halved or quartered

1/4 cup grated parmesan cheese, plus more for topping

3 tablespoons low-fat sour cream

2 to 3 teaspoons brined green peppercorns, drained and chopped, plus 1 teaspoon brine from the jar

2 large romaine lettuce hearts, chopped

3 stalks celery, sliced

1 cup cherry tomatoes, halved or quartered

2 cups whole-wheat croutons

𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬:
Rub the steaks all over with 1 teaspoon mustard and 1/4 teaspoon each salt and black pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the steaks and cook until browned, 5 to 6 minutes per side for medium rare. Transfer to a cutting board. Wipe out the skillet.
Heat 1 more tablespoon olive oil in the skillet. Add the mushrooms and cook, undisturbed, until golden, about 2 minutes. Season with salt and continue to cook, stirring, until just soft, 3 more minutes.
Whisk the parmesan, sour cream, 3 tablespoons water, the remaining 1 tablespoon olive oil and 3 teaspoons mustard, the green peppercorns and brine, and 1/4 teaspoon each salt and black pepper in a large bowl. Add the mushrooms, lettuce, celery, tomatoes and croutons and toss. Cut the steak into bite-size pieces; add to the bowl and toss. Divide among plates and top with more parmesan.

𝐄𝐚𝐭-𝐘𝐨𝐮𝐫-𝐕𝐞𝐠𝐠𝐢𝐞𝐬 𝐌𝐞𝐝𝐢𝐭𝐞𝐫𝐫𝐚𝐧𝐞𝐚𝐧 𝐌𝐞𝐚𝐭𝐛𝐚𝐥𝐥𝐬
𝐍𝐨𝐧𝐬𝐭𝐢𝐜𝐤 𝐜𝐨𝐨𝐤𝐢𝐧𝐠 𝐬𝐩𝐫𝐚𝐲, 𝐟𝐨𝐫 𝐜𝐨𝐚𝐭𝐢𝐧𝐠 𝐭𝐡𝐞 𝐛𝐚𝐤𝐢𝐧𝐠 𝐬𝐡𝐞𝐞𝐭

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:
2 cups frozen spinach (from a 10-ounce package)

1 pound ground turkey (80 percent lean)

1/4 cup breadcrumbs

2 teaspoons ground cumin

2 cloves garlic, minced

1 medium carrot, grated

1 large egg

2 tablespoons fresh dill fronds, chopped

Kosher salt and freshly ground black pepper

1 cup full-fat Greek yogurt

Juice of half a lemon

3 pitas with pockets, cut in half and warmed

2 cups shredded romaine lettuce

2 Roma tomatoes, sliced

𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬:
Preheat the oven to 450 degrees F. Line a rimmed baking sheet with parchment paper and coat with cooking spray.
Put the spinach in a large microwave-safe bowl and microwave according to the package instructions until cooked. Let cool slightly.
Add the turkey, breadcrumbs, cumin, garlic, carrot, egg, 1 tablespoon of the dill, 1/2 teaspoon salt and a few grinds of pepper. Mix with your hands until just combined. Scoop mounds of the meat mixture (about 2 tablespoons each) onto the prepared baking sheet. With damp hands, roll the mounds into balls and space them evenly apart on the baking sheet. Bake until cooked through, 12 to 14 minutes.
Meanwhile, stir together the yogurt, lemon juice and remaining dill in a small bowl. Season with salt and pepper.
Serve 3 meatballs in each pita half. Pack in shredded lettuce and sliced tomatoes. Drizzle with the yogurt sauce.

𝐇𝐞𝐚𝐥𝐭𝐡𝐲 𝐂𝐡𝐢𝐩𝐨𝐭𝐥𝐞 𝐁𝐞𝐞𝐫-𝐚𝐧𝐝-𝐁𝐮𝐭𝐭𝐞𝐫 𝐒𝐡𝐫𝐢𝐦𝐩 𝐅𝐨𝐢𝐥 𝐏𝐚𝐜𝐤

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:
1 1/4 pounds peeled and deveined large shrimp

5 garlic cloves, smashed

2 teaspoons chipotle hot sauce, plus more to taste

2 teaspoons ground cumin

1 teaspoon dried oregano

1/4 teaspoon ground coriander

3/4 teaspoon kosher salt

1/2 cup Mexican-style lager, such as Corona

2 tablespoons unsalted butter, cut into pieces

1 lime, halved

1/4 cup chopped fresh cilantro leaves

2 cups cooked white rice

𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬:
Prepare a grill for medium heat. Lay out a piece of heavy-duty foil 12 inches by 18 inches. Fold the four sides up to create walls and spread the shrimp in the center of the foil. Toss the shrimp with the garlic, chipotle sauce, cumin, oregano, coriander and salt. Pour in the beer. Dot the butter pieces on top. Cover with another large piece of foil and crimp and fold the edges together to seal tightly.
Transfer the foil pack to the grill, close the lid and cook until the shrimp are pink and cooked through, 4 to 6 minutes. Remove from the heat and let sit for a few minutes. Carefully tear the packet open, being careful not to let the escaping steam burn you. Squeeze lime juice over the shrimp and sprinkle with cilantro. Serve the shrimp with the rice and pass extra chipotle hot sauce on the side.

Grilled Steak with Green Beans, Tomatoes and Chimichurri Sauce

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬
3/4 pound green beans, trimmed

1 pint grape tomatoes, halved

1 tablespoon olive oil, plus more for grill grates

Kosher salt and freshly ground pepper

2 strip steaks (about 1-inch thick), about 1 1/2 pounds total, trimmed of excess fat and halved

Chimichurri sauce, recipe follows
Chimichurri Sauce:

1/2 small garlic clove

1 tablespoon red-wine vinegar

1/4 cup fresh herbs, such as parsley, mint and cilantro

1 tablespoon extra-virgin olive oil

1 tablespoon water

Kosher salt and freshly ground black pepper

𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬
Place a double layered piece of heavy-duty foil on a tray or cutting board; fold and gather edge to form a rim. Toss the green beans and tomatoes on foil with 1 tablespoon olive oil; season with salt and pepper.
Preheat a grill to medium. Lightly oil the grill grates and season the steak with salt and pepper. Slide the foil tray onto the grill; cook, tossing occasionally, until the beans char slightly and cook through, about 15 minutes.
Meanwhile, add the steaks to the grill; cook until desired doneness, about 5 minutes per side for medium-rare. Remove steaks to cutting board to rest 5 minutes. Slice, and serve steak and the vegetables with the Chimichurri Sauce.
Chimichurri Sauce:
Chimichurri Sauce:
Combine the garlic, vinegar, herbs, olive oil and water in small food processor; pulse until herbs are coarsely chopped. Season with salt and pepper.

Lemon-Garlic Shrimp and Grits
𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬

3/4 cup instant grits

Kosher salt and freshly ground black pepper

1/4 cup grated Parmesan cheese

3 tablespoons unsalted butter

1 1/4 pounds medium shrimp, peeled and deveined, tails intact

2 large cloves garlic, minced

Pinch of cayenne pepper (optional)

Juice of 1/2 lemon, plus wedges for serving

2 tablespoons roughly chopped fresh parsley

𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬
Bring 3 cups of water to a boil in a medium saucepan over high heat, covered. Uncover and slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce the heat to medium low and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the Parmesan and 1 tablespoon butter. Remove from the heat and season with salt and pepper. Cover to keep warm.
Meanwhile, season the shrimp with salt and pepper. Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp, garlic and cayenne, if using, and cook, tossing, until the shrimp are pink, 3 to 4 minutes. Remove from the heat and add 2 tablespoons water, the lemon juice and parsley; stir to coat the shrimp with the sauce and season with salt and pepper.
Divide the grits among shallow bowls and top with the shrimp and sauce. Serve with lemon wedges.

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