Equipment Needed:  mixing bowl, 2 skillets, saucepan, salad bowl and tongs

Finishing steps:

1. Preheat oven to 450.  Cut squash in half lengthwise and place cut side down on a microwave-safe plate.   Cook in microwave for 7 minutes, then let cool for approximately 5 minutes   
2. Meanwhile, make the filling.  Heat 1-2 tablespoons of oil in a nonstick skillet over med-high heat.  Saute ground turkey and white onion until turkey is done, and onion is translucent and slightly golden.  Add chopped mushrooms and cook 2-3 minutes.  Add tamari, farro, cranberries, & pecans, stir to combine, reduce heat to low.  Cook until heated through.
3. While filling is cooking, prepare herbs by removing leaves from stems and finely chopping the leaves.  Add chopped herbs to filling, and season with salt and pepper if needed.
4. Use a spoon to scoop seeds out of squash halves, then rub squash all over with olive oil and sprinkle with salt and pepper.  Place in a baking dish, and scoop the hot filling into the squash, packing it in tightly, and mounding the top slightly.  Place baking dish in oven for 8 minutes to allow flavors to combine.
5. Meanwhile, use a paper towel to wipe out the skillet used for the filling, and return pan to stovetop.  Heat 1-2 tablespoons of olive oil over medium high heat, and add red onion wedges.  Cook until softened and golden 5-6 minutes, then add to salad bowl along with spinach.  Remove pan from heat, and add sherry vinegar.  Crumble feta cheese into pan, and along with 1-2 more tablespoons of olive oil, then stir everything to combine, and melt feta slightly.  Pour warm dressing over spinach and toss to wilt spinach slightly.

Equipment Needed:  medium to large saucepan with lid, salad bowl and tongs.

Finishing steps:

1. Preheat oven to 425.
2. Heat 2 tablespoons of olive oil over medium heat.  Using the flat side of a knife, or the bottom of a flat pan, smash garlic cloves.  Add garlic to pan along with chopped onion.  Saute 3-4 minutes. 
3. While onion and garlic are cooking, remove thyme and rosemary leaves from their stems and then chop.  Add to pan along with tomato paste, red pepper flakes, salt, and pepper, and continue cooking 1 minute. 
4. Add white wine and bring to a simmer for 1 minute.  Stir in diced tomatoes and water (2 portions add 1 cup, 4 portions add 2 cups, 6 portions add 3 cups. Cover and simmer for 10 minutes. 
5. Meanwhile, place loaf of bread directly onto rack in oven.  Heat for 3-5 minutes, and then slice for serving.
6. When cioppino broth has simmered for 10 minutes, taste and add salt and pepper if needed.  Add seafood and parsley all at once, and cover again.  Cook for 2-4 minutes until seafood is cooked through.
7. Toss salad greens with vinaigrette and serve immediately.

Equipment Needed:  baking sheet, knife, bowl, grill pan or skillet, non-stick pan.

Finishing steps:

1. Preheat oven to 450.  On a baking sheet, toss carrots w/ olive oil, salt & pepper.  Roast for 10-15 minutes.
2. Meanwhile, coarsely chop almonds and capers and combine with parsley in a bowl.  Season with salt and pepper.  Add red wine vinegar and olive oil to taste, stirring to combine.  Set aside.
3. Heat grill pan or skillet to med-high.  Season chicken thighs with salt and pepper and cook 5-8 minutes per side, until internal temperature measures 165 degrees.
4. While chicken is cooking, sauté red onion over medium heat until golden.  Add mushrooms and sauté an additional 2 minutes.  Add raisins, quinoa, and salt and pepper.  Reduce heat to medium-low and continue cooking until quinoa is heated through.
5. When finished cooking, slice chicken thighs if desired, and top with parsley almond salsa.   Serve with roasted carrots and quinoa pilaf.

Notes

• Feel free to get creative with your parsley almond salsa.   You could add chopped garlic or onion, your favorite spices, a pinch of red pepper flakes….

Equipment Needed: microwave-safe dish & plastic wrap, nonstick oven-proof skillet, bowl, salad bowl and tongs.

Finishing steps:

1. Place squash in a microwave-safe dish with 2 – 4 tablespoons of water.  Cover with plastic wrap, and microwave for 5-7 minutes.  Drain when finished. 
2. Meanwhile, toast pecans lightly in a skillet on the stovetop. Thinly slice apple, and set side along with the pecans. 
3. Preheat oven broiler.  Crack eggs into bowl, and season with salt & pepper.  Whisk for 20 seconds, then stir in cheese.
4. In a non-stick oven-proof skillet, (small if you are making for 2 people, medium if you are making for 4-6 people) melt butter over med-high. While butter is melting, chop sage.  Add sage to pan and sauté 30 seconds.   Add squash and sauté 1-2 minutes.    Add egg and cheese mixture.  Stir everything together quickly to incorporate.  Immediately place the entire plan under the broiler until the center of frittata is puffed (top will be golden).  Remove from oven and let cool slightly before cutting into pieces for serving.
5. Toss salad greens with cider vinaigrette to taste.  Top with apple slices and pecans.  Season with salt and pepper to taste, tossing again to combine.

Notes

• Most pans are oven safe for a brief amount of time.  If yours has a plastic or rubber handle, wrap foil around it to protect.
• Aren’t sure about putting your pan in the oven?   Use the following modification:  follow the recipe through step 4, then instead of adding eggs to pan, add the ingredients from the pan into the bowl with your egg mixture.  Stir quickly to combine, and transfer everything into a parchment lined baking pan (example pictured below).  Bake in a 375 degree oven for 10 minutes (or until puffed and golden)

Equipment Needed: microwave-safe dish & plastic wrap, skillet w/ lid, nonstick oven-proof skillet, bowl, salad bowl and tongs.

Finishing steps:

1. Place sausages in a skillet along with enough water to cover the bottom of the pan.  Top with lid, and simmer sausages for 6-8 minutes.  Remove lid and cook until liquid evaporates, and outside of the sausages have browned slightly.  At this point you can keep the sausage warm for serving on the side, or cut into pieces to mix into the frittata.
2. While sausages are cooking, place squash in a microwave-safe dish with 2 – 4 tablespoons of water.  Cover with plastic wrap, and microwave for 5-7 minutes.  Drain when finished. 
3. Meanwhile, toast pecans lightly in a skillet on the stovetop. Thinly slice apple, and set side along with the pecans. 
4. Preheat oven broiler.  Crack eggs into bowl, and season with salt & pepper.  Whisk for 20 seconds, then stir in cheese.
5. In a non-stick oven-proof skillet, (small if you are making for 2 people, medium if you are making for 4-6 people) melt butter over med-high. While butter is melting, chop sage.  Add sage to pan and sauté 30 seconds.   Add squash and sauté 1-2 minutes.    Add egg and cheese mixture, and sausage if desired.  Stir everything together quickly to incorporate.  Immediately place the entire plan under the broiler until the center of frittata is puffed (top will be golden).  Remove from oven and let cool slightly before cutting into pieces for serving.
6. Toss salad greens with cider vinaigrette to taste.  Top with apple slices and pecans.  Season with salt and pepper to taste, tossing again to combine.

Notes

• Most pans are oven safe for a brief amount of time.  If yours has a plastic or rubber handle, wrap foil around it to protect.
• Aren’t sure about putting your pan in the oven?   Use the following modification:  follow the recipe through step 4, then instead of adding eggs to pan, add the ingredients from the pan into the bowl with your egg mixture.  Stir quickly to combine, and transfer everything into a parchment lined baking pan (example pictured below).  Bake in a 375 degree oven for 10 minutes (or until puffed and golden)

Equipment Needed: grill or grill pan, serving bowl.

Finishing steps:

1. Soak skewers in cold water until ready to use.
2. Toss beef with marinade and set aside at room temperature.  Preheat a grill to high heat.
3. Meanwhile, slice tomatoes in half, and toss the salad ingredients together in a serving bowl: cabbage, bulgur, tomatoes, onion, lemon juice, and mint (tear or chop first).  Season with salt and pepper and stir in some olive oil to taste.  Set aside.
4. After beef has marinated for 10 minutes, thread onto skewers and grill turning skewers as needed for about 8-10 minutes.
5. Serve the skewers accompanied by tzatziki sauce, with cabbage salad on the side.

Notes

• If you have extra time, you can marinate the beef for up to 30 minutes.
• Skewers need to be soaked so they don’t burn on the grill.  The more time you have to soak, the better.
• Those with a gluten free request received quinoa as a substitute to the bulgur.

Equipment Needed:  baking sheet, skillet, foil, salad bowl and tongs.

Finishing steps:

1. Preheat oven to 450.  On a baking sheet, toss cauliflower with oil, salt & pepper.  Put in oven when ready.
2. Meanwhile, heat a small amount of oil in a skillet over med-high heat.  Saute sliced shallot and peppers until they soften and begin to develop some golden color.  Add anchovy paste and white wine and simmer until liquid evaporates.
3. Set out a large sheet of foil and arrange salmon filets on top.  Season with salt and pepper, then top with the cooked veggie mixture, and thyme sprigs.  Bring up the edges of the foil and seal into a tight packet.
4. Put the foil packet on the same sheet pan that the cauliflower has been cooking on and then return everything to the oven.  Roast 10-15 minutes, until salmon is done and cauliflower is carmelized.
5. Toss salad greens with a little olive oil.  Add balsamic vinegar, salt, and pepper to taste, tossing again to combine.

Notes

• Anchovy paste is a great way to add “umami,” a savory taste, to dishes.   Umami is one of the five basic tastes along with sweet, sour, bitter, and salty.  Thank our friends in Japan for loaning the word to us!

Equipment Needed: microwave safe dish w/ lid (or plastic wrap), medium pot, baking sheet, skillet with a tight fitting lid.

Finishing steps:

1. Cut potatoes in ½ inch pieces & put in microwave safe dish.  Add ¼ cup water, cover, microwave 7 mins.
2. Preheat oven to 450.  Bring a medium pot of water to simmer.
3. On a sheet pan, toss squash & peppers with olive oil, salt, pepper, and oregano. Roast 10-12 minutes.
4. When potatoes are done, remove from microwave and let cool a couple of minutes.  Mash potatoes slightly with a fork and season with salt, pepper, and olive oil (optional).
5. When water is simmering, add collard leaves one at a time, turning gently, and blanching each for 5-10 seconds.   Set aside to drain.
6. Get ready to prepare enchiladas by lining up your blanched collard green wrappers.  Top with potatoes, spreading across the leaf (leaving a small border around edges).  Dollop about ½ of the enchilada sauce, and sprinkle with queso fresco (reserving some for the top if desired).  Roll the leaves tightly and place seam side down in a lightly oiled skillet.   Top with remaining enchilada sauce and cook over medium low for 8-10 minutes.
7. Serve enchiladas accompanied by roasted veggies, and sprinkle additional cheese over the top if desired.

Notes

• When microwaving, I like to cover a glass bowl with a large plate, or plastic wrap.
• When selecting the skillet to use for the enchiladas, use the smallest one that will hold them all tightly.

Equipment Needed: baking sheet, medium pot, grill pan or skillet, skillet with a tight fitting lid.

Finishing steps:

1. Preheat oven to 450.  Dice potatoes into ½ inch cubes.
2. On a sheet pan, toss potatoes, squash and peppers with olive oil, salt, pepper, and oregano. Roast 10-12 minutes.
3. Meanwhile, bring a medium pot of water to simmer.  When water is simmering, add collard leaves one at a time, turning gently, and blanching each for 5-10 seconds.   Set aside to drain.
4. Heat a skillet or grill pan to med-high.  Rub chicken breast pieces with olive oil, salt, and pepper and cook 2-3 minutes per side until done.  Let cool slightly then dice or shred.
5. Get ready to prepare enchiladas by lining up your blanched collard green wrappers.  Top with chicken spreading across the leaf (leaving a small border around edges).  Dollop about ½ of the enchilada sauce, and sprinkle with queso fresco (reserving some for the top if desired).  Roll the leaves tightly and place seam side down in a lightly oiled skillet.   Top with remaining enchilada sauce and cook over medium low for 8-10 minutes.
6. Serve enchiladas accompanied by roasted veggies, and sprinkle additional cheese over the top if desired.

Notes

• When selecting the skillet to use for the enchiladas, use the smallest one that will hold them all tightly.

Equipment Needed:  baking sheet and foil, knife, salad bowl

Finishing steps:

1. Preheat oven to 450.  Line a baking sheet with foil.
2. Pierce pork slices all over with the tip of a paring knife or fork.  Place in a dish just large enough to hold them in a single layer, and cover pork with wine.  Let marinate at room temperature.
3. Cut potatoes into ½ inch size pieces and place on baking sheet with onions.  Drizzle with olive oil, and sprinkle with salt and pepper.  Toss to coat, and place baking sheet in oven, setting a timer for 10 minutes.
4. Meanwhile, chop sage leaves, and cut plum into slices for salad.  Set both aside.
5. After 10 mins, remove pork from wine & pat dry.  Season with salt/pepper.  Remove baking sheet from oven, place pork onto baking sheet, nestling in with the potatoes and onions.  Sprinkle everything with chopped sage, and then top the pork with slices of prosciutto.  Return to oven until pork reaches 135 degrees, about 10 minutes.  Let rest for 5 minutes (continue cooking potatoes and onions if needed)
6. When everything is done, toss the salad together quickly – first place greens in a large bowl and drizzle with olive oil, tossing to coat. Sprinkle with salt and pepper and toss again.  Add pecorino, plum slices, and a drizzle of balsamic vinegar to taste.  Toss again.  Enjoy!