recipes

In a large skillet, heat oil over medium-high heat.

Add turkey and season with salt and taco seasoning.

Cook, breaking up with the back of a wooden spoon or spatula, until deeply golden and cooked through, 8 to 10.

Set aside and let cool 5.

Among six mason jars, layer ground turkey, black beans, corn, romaine, cheese, and tomatoes. (Pack in a cooler. )

In a large mixing bowl, combine pineapple, pudding mix, marshmallows, and pecans.

Set aside 1/2 cup Cool Whip, refrigerating it until you’re ready to serve the dish.

Fold the rest of the Cool Whip into the pudding-marshmallow mixture until the whole thing is tinted pastel green.

Refrigerate at least 45, or cover the bowl with plastic wrap and leave in the fridge overnight.

Place into individual serving cups and top with a spoonful of the remaining Cool Whip.

Sprinkle with chopped pecans and serve.

In a small bowl, mix cumin, paprika, cayenne, 1 teaspoon salt, and 1/2 teaspoon pepper.

Coat chicken in dry rub and set aside.

Meanwhile, prepare salad dressing.

In a medium jar, add egg yolk, mustard, garlic, Worcestershire, lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.

Shake vigorously; refrigerate until ready to use.

In a medium skillet over medium-high, heat remaining olive oil.

Cook chicken until golden brown, about 4 per side.

Repeat with remaining chicken.

Let rest 5, then slice.

In a large bowl, toss romaine with dressing.

Serve with chicken, Mexican cheese, croutons, and lemon.

Cook quinoa according to package instructions.

In a mixing bowl, add sesame seeds, garlic, 1/4 cup cilantro, red wine vinegar, sesame oil, olive oil and honey, and season with salt and pepper.

In a large mixing bowl, toss together kale and half of dressing.

Massage kale with your hands for 2.

Add onion, remaining 1/4 cup cilantro, quinoa and more dressing, if desired.

Garnish with sesame seeds and serve.

Bring a large pot of salted boiling water to a boil.

Cook penne according to package directions, until al dente.

Drain, reserving 1/2 cup pasta water, and return to pot.

Meanwhile, make pesto: In a food processor fitted with a metal blade, blend basil, walnuts, Parmesan, and garlic.

Slowly add olive oil in a steady stream.

Season with salt.

Add pesto and 1/4 cup pasta water to pot, stirring until saucy and creamy.

(Add more pasta water until you reach your desired consistency.

) Add tomatoes and feta and stir until combined.

Divide pasta among six mason jars and top with additional feta.

In a large bowl, mix together Greek yogurt, lemon zest and juice, mustard, and dill, and season with salt and pepper.

Stir in chicken, grapes, pecans, and green onions and season with salt and pepper.

Spoon chicken salad into lettuce leaves, garnish with dill, and serve.

Preheat oven to 500 degrees F.

Stretch pizza dough to form a large circle.

Scatter mozzarella on top and drizzle with olive oil.

Sprinkle with flaky sea salt, if desired.

Bake for 15 or until the crust is golden brown and the cheese is bubbly.

Meanwhile, make vinaigrette.

Mix together the mustard, honey and balsamic vinegar.

Slowly drizzle in the olive oil and whisk until the dressing emulsifies.

Adjust seasoning according to taste.

Top the pizza dough, starting with the lettuce.

Drizzle the lettuce with some of the vinaigrette.

Form spirals, starting from the center of the pizza, with the tomatoes, eggs and avocado slices.

Scatter the chicken, bacon and goat cheese evenly on top.

Drizzle more vinaigrette on top.

Add freshly ground pepper.

Preheat oven to 400° and line baking sheet with parchment paper.

Season chicken with salt and pepper.

In shallow bowl, season bread crumbs with salt and pepper.

Place eggs in another shallow bowl.

Dip each chicken breast into eggs, then dip into bread crumb mixture, turning to coat.

Place breaded chicken on prepared baking sheet.

Heat olive oil in a large ovenproof skillet over medium-high heat.

Working in batches, add breaded chicken and cook until golden, 3 to 4 per side.

Transfer to chicken to the oven until it’s cooked through, about 10.

Let rest for 10 then slice into strips.

Meanwhile, assemble salad: Arrange romaine on a serving platter and top with chicken, tomatoes, corn, blue cheese, avocados, and bacon.

Season with salt and pepper and drizzle with ranch.

Scoop out avocados, leaving a thick border.

Dice scooped avocado and set aside.

Make BLT salad: In a large bowl, whisk together Greek yogurt and lemon juice.

Add romaine, tomatoes, and bacon and season with salt and pepper.

Fill avocado halves with salad and season with more pepper.

Preheat oven to 375° and line sheet pan with parchment paper.

Place prosciutto in a single layer and bake until crisp, 15.

In a large bowl, massage kale with oil and lemon juice using your hands.

Season with lemon zest, sea salt, and pepper.

.

Using a vegetable peeler, shave 1/2 cup Pecorino Romano over salad and gently fold in cheese and apples.

Transfer salad to platter.

Break up prosciutto pieces by hand and crumble on top of salad.

Finish with pepper and remaining 1/4 cup Pecorino; drizzle with balsamic vinegar.