Ingredients

• 1 tbsp vegetable oil
• 4 oz turkey kielbasa, diced
• 1 yellow onion, diced
• 3 celery ribs, diced
• 1 red bell pepper, diced
• 1 garlic clove, minced
• 1 chipotle pepper in adobo sauce, minced
• 3 cups corn kernels, fresh, frozen, or canned
• 2 large russet potatoes, peeled and diced
• 3 cups chicken broth
• 1 cup milk
• 2 tbsp cornstarch
• 2 tbsp water
• Salt and pepper to taste
• 1/4 cup sour cream
• 2 tbsp chopped fresh chives

Preparation

In a large soup pot or Dutch oven, heat the oil over medium-high heat. Add the kielbasa and cook, stirring, until it begins to brown on all sides, about 3 to 4 minutes. Add the onion, celery, and bell pepper. Cook, stirring occasionally, until they begin to soften, about 3 to 4 minutes. Add the garlic and chipotle pepper and cook for an additional minute. Add the corn, potatoes, chicken broth, and milk. Bring the mixture to a simmer, then reduce the heat to medium and cook until the potatoes are tender, about 15 minutes.
In a small bowl, whisk the cornstarch and water. Add the cornstarch mixture to the soup, stirring constantly, and cook for an additional 2 to 3 minutes.
Serve immediately topped with a dollop of sour cream and fresh chives or store in the refrigerator for up to 3 days.

Ingredients

Mango Salsa

• 2 mangoes, diced
• 1 red bell pepper, diced
• 1/4 red onion, finely diced
• 1/4 cup chopped fresh cilantro
• 1/2 jalapeño pepper, seeded and finely diced
• 1 lime, juice
• 1 tsp honey

Coconut Rice

• 2 cups jasmine rice
• 1 14-oz can coconut milk
• 2 cups water
• Salt to taste

BBQ Lime Chicken

• 4 boneless skinless chicken thighs
• 1/4 cup barbecue sauce
• 1 lime, juice
• Salt and freshly ground black pepper

Preparation

To make the mango salsa, in a large bowl, mix together the mango, red bell pepper, red onion, cilantro, and jalapeño. Stir in the lime juice and honey. Set it aside.
To make the rice, in a medium pot, combine the jasmine rice, coconut milk, and water. Season with salt to taste. Bring the mixture to a boil and reduce the heat to low. Cook, covered, until the rice is tender and the liquid has been absorbed, about 15 to 20 minutes.
While the rice is cooking, season the chicken with salt and pepper to taste. Preheat a large grill pan over medium-high heat. Arrange the chicken in the pan. Cook until the chicken is golden and releases easily from the skillet, about 4 to 5 minutes. Flip the chicken and continue to cook until the remaining side is golden, about 3 to 4 minutes.
While the chicken is cooking, in a small bowl, stir together the barbecue sauce with the lime juice. Brush the sauce over the chicken and continue to cook until it reaches an internal temperature of 165ºF.
Serve the chicken immediately with the rice and mango salsa. Store in the refrigerator for up to 3 days.

Ingredients

• 1 cup dried orzo
• 1 tbsp oil
• 2 garlic cloves, minced
• 2 boneless skinless chicken breasts, cut into 1-inch cubes
• 1 tbsp Greek seasoning
• 1 tsp dried oregano
• 4 cups chopped baby spinach
• 1 cup halved cherry tomatoes
• 1/2 English cucumber, diced
• 1/2 cup crumbled feta cheese
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped fresh dill
• 2 tbsp olive oil
• 2 tbsp whilte wine vinegar
• 1 lemon, zest and juice
• Salt and freshly ground black pepper

Preparation

Cook the orzo in a large pot of boiling water according to the package directions. Set it aside.
While the orzo is cooking, in a large skillet, heat the oil over medium-high heat. Add the garlic to the pan and cook until it is fragrant, about 30 seconds. Stir in the chicken. Season the chicken with the Greek seasoning, oregano, salt, and pepper. Cook, stirring occasionally, until the chicken is golden and reaches an internal temperature of 165ºF, about 5 to 7 minutes. Stir in the cooked orzo and the baby spinach. Turn off the heat and continue to stir until the spinach is wilted. Transfer the pasta into another bowl and allow it to cool completely.
Once the pasta is cooled down, add the tomatoes, cucumber, feta cheese, parsley, and dill. Stir in the olive oil, white wine vinegar, lemon zest, and lemon juice. Season with salt and pepper to taste.
Serve immediately or store in the refrigetator for up to 3 days.

Ingredients

• 1 lb dried fusilli pasta
• 1/4 cup butter
• 1 shallot, minced
• 2 garlic cloves, minced
• 1/2 cup cream
• 1 cup crumbled goat cheese
• 4 green onions, sliced
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• Salt and freshly ground black pepper

Preparation

In a large pot of salted boiling water, cook the pasta until it is al dente, about 9 to 10 minutes.
While the pasta is cooking, in a large skillet, melt the butter over medium-high heat. Add the shallot and garlic. Cook, stirring, until the shallot becomes translucent, about 1 to 2 minutes. Pour in the cream and 1/2 cup of the pasta water. Reduce the heat to medium-low. Stir in the goat cheeese until it the mixture is smooth, aboout 1 to 2 minutes. Once smooth, transfer the pasta into the skillet. Cook, stirring occasionally, until the sauce has thickened, about 2 to 3 minutes. Stir in the green onions, parsley, and basil. Season with salt and pepper to taste.
Serve immediately or store in the refrigerator for up to 5 days.

Ingredients

• 4 slices thick-cut bacon
• 1 lb peeled shrimp
• 1 shallot, minced
• 2 garlic cloves, minced
• 1/4 jalapeño, seeded and minced
• 1 cup fresh corn kernels
• 4 cups cooked rice
• 1 cup halved cherry tomatoes
• 2 green onions, sliced
• Salt and freshly ground black pepper

Preparation

In a large skillet, cook the bacon over medium-high heat until it is golden, about 3 to 4 minutes. Flip the bacon and continue to cook until the bacon is crisp, about 2 to 3 mintues. Remove the bacon from the skillet and set it aside.
Arrange the shrimp in the skillet and cook until it turns pink, about 2 minutes. Flip the shrimp and continue to cook until they are completely pink and opaque, about 1 to 2 mintues. Tansfer the shrimp into a clean bowl and set it aside.
Add the shallot, garlic, and jalapeño to the skillet. Cook, stirring, until they are fragrant, about 30 seconds. Add the corn, and cook, stirring occasionally, until it is bright yellow, about 2 minutes. Stir in the rice and arrange the mixture into an even layer. Continue to cook, without stirring, until the rice begins to brown, about 5 minutes. While the rice is cooking, chop the bacon. Once the rice begins to brown, stir the mixture and press it back down into an even layer. Continue to cook, without stirring, until the rice is golden, about 3 minutes. Season the mixture with salt and pepper to taste. Stir in the bacon.
Serve immediately topped with cherry tomatoes, cooked shrimp, and green onion. Store in the refrigerator for up to 3 days.

Ingredients

• 1 lb small dried pasta shells
• 1 tbsp oil
• 1 lb ground chicken
• 2 garlic cloves, minced
• 1 tbsp Italian seasoning
• 1/2 tsp red pepper flakes
• 1/4 cup white wine
• 1 cup chicken broth
• 1 cup freshly grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• Salt and fershly ground black pepper

Preparation

Cook the pasta in a large pot of salted boiling water accodring to the package directions.
While the pasta is cooking, in a large skillet, heat the oil over meidum-high heat. Add the chicken and cook, breaking it up with the side of a spoon. Season with salt and pepper to taste. Continue to cook, stirring occasionally, until the chicken begins to brown, about 5 to 7 minutes. Stir in the garlic, Italian seasoning, and red pepper flakes. Continue to cook until they are fragrant, about 30 seconds. Add the white wine, and cook, stirring, until the liquid is almost completely evaporated, about 2 minutes. Add the chicken broth and bring the mixture to a simmer. Transfer the cooked pasta into the skillet along with 1/2 cup of the pasta water. Mix well. Stir in the Parmesan cheese and parsley. Continue to cook, stirring, until the cheese is melted.
Serve immediately or store in the refrigerator for up to 3 days.

Ingredients

• 1/4 cup olive oil
• 3 tbsp red wine vinegar
• 1 tbsp Worcestershire sauce
• 1 tsp prepared horseradish
• 1 tsp Dijon mustard
• 1/2 tsp ground celery seed
• 1 10 oz striploin steak
• 4 cups mixed greens
• 1 cup halved cherry tomatoes
• 1/4 red onion, sliced
• 1/4 cup crumbled goat cheese
• Salt and freshly ground black pepper

Preparation

In a small bowl, whisk together the olive oil, red wine vinegar, Worcestershire sauce, prepared horseradish, Dijon mustard, and celery seed. Season with salt and pepper to taste. Set it aside.
Heat a well-greased grill pan over medium-high heat. Pat the steak dry with a paper towel. Season it liberally with salt and pepper. Transfer the steak to the grill pan. Cook the steak until it releases easily from the pan, about 3 minutes. Flip the steak and continue to cook on the remaining side until the steak is cooked to your liking, about 2 to 3 minutes for medium-rare. Transfer the steak to a cutting board and let it rest for 5 to 10 minutes. Once the steak has rested, slice the steak and set it aside.
While the steak is resting, arrange mixed greens in a serving dish. Top the greens with the tomatoes, onion, and goat cheese. Arrange the steak slices over the salad.
Serve immediately topped with the dressing.

Ingredients

Tangy Cucumber Salad

• 1 English cucumber, sliced
• 1/4 cup rice vinegar
• 1/4 cup water
• 1/4 red onion, thinly sliced
• 1 tsp sugar
• 1 tsp sesame oil

Thai Turkey Stir-Fry

• 1 tbsp oil
• 1 lb ground turkey
• 2 garlic cloves, minced
• 1 tsp grated fresh ginger
• 1/2 red chili pepper, thinly sliced
• 3 tbsp soy sauce
• 2 tbsp brown sugar
• 1 tbsp fish sauce
• 1 lime, juice
• 1/4 cup fresh cilantro leaves

Preparation

In a large bowl, add the cucumber, rice vinegar, water, red onion, sugar, and sesame oil. Mix well. Set it aside.
In a large pan, heat the oil over medium-high heat. Add the turkey to the skillet. Cook, breaking it up with the side of a spoon, until it is no longer pink, about 5 to 6 minutes. Add the garlic, ginger, and chili. Cook, stirring, until it becomes fragrant, about 30 seconds. Stir in the soy sauce, brown sugar, and fish sauce. Add the lime juice and continue to cook until the turkey begins to brown, about 1 to 2 minutes.
Serve the stir-fry immediately with the cucumber salad and cilantro or store in the refrigerator for up to 3 days.

Ingredients

• 1 1/2 lemons, cut into quarters
• 2 yellow onions, halved
• 6 garlic cloves, smashed
• 1/4 cup Old Bay seasoning
• 1 tsp salt
• 1 lb baby potatoes, halved
• 4 corn on the cob, cut into quarteres
• 4 smoked pork sausages, sliced
• 1 lb shrimp
• 3 tbsp butter
• 1 tbsp chopped fresh parsley

Preparation

Fill a large pot with water. Add the lemon, onion, garlic cloves, Old Bay seasoning, and salt. Mix well. Bring the water to a boil and add the potatoes. Cook the potatoes until they begin to soften, about 10 minutes. Stir in the corn and the smoked sausage. Cook, stirring occasionally, until the corn is bright yellow, about 5 minutes. Remove and discard the lemon, onion, and garlic cloves. Add the shrimp and continue to cook until the shrimp is bright pink and opaque, about 3 minutes. Using a slotted spoon, transfer the cooked food into a large bowl.
In a measuring, pour 1 cup of the cooking water over the butter. Allow the butter to melt completely. Pour the mixture over the shrimp boil.
Serve immediately topped with the parsley or store in the refrigerator for up to 3 days.