White Turkey Chili with Kale

INGREDIENTS:

• 2 tsp olive oil, divided

• 1 lb ground turkey or chicken

• 2 tsp chile powder

• 1 tsp each ground cumin and dried oregano

• 1/2 tsp sea salt

• 1 large yellow onion, chopped

• 2 cups stemmed and chopped kale

• 4 green onions, chopped, light and dark green parts divided

• 1 stalk celery, chopped

• 1 small jalapeño chile pepper, seeded and minced

• 4 cloves garlic, minced

• 2 cups low-sodium chicken broth

• 1 15-oz can unsalted cannellini or great northern beans, drained and rinsed

PREPARATION:

1. In a Dutch oven on medium-high, heat 1/2 tsp oil. Add turkey, chile powder, cumin, oregano and salt and cook, breaking up turkey with a spoon, until no longer pink, 4 to 5 minutes. Transfer turkey mixture to a plate and set aside.

2. In same Dutch oven still on medium-high, heat remaining 1½ tsp oil. Add yellow onion, kale, light parts of green onion, celery, jalapeño and garlic and cook, stirring, until softened, 3 to 4 minutes. Stir in turkey mixture, broth and beans. Bring to a gentle simmer and cook, stirring, until heated through and slightly thickened, 1 to 2 minutes.

3. Divide among bowls and sprinkle with dark green parts of green onion.

Pork Steaks with Roasted Summer Squash Salsa

INGREDIENTS:

• Olive oil cooking spray

• 3 medium tomatoes, cored and cut in half horizontally

• 1 each zucchini and summer squash, cut lengthwise into 1/4-inch slices

• 1 medium red onion, cut in half horizontally

• 1 jalapeño pepper, seeded and cut in half lengthwise

• 3 tbsp fresh lime juice

• 1 tbsp olive oil

• 1 clove garlic, crushed

• 1/2 cup cilantro leaves, finely chopped

• 1/2 tsp sea salt, divided

• 1/4 tsp ground black pepper, divided

• 4 4-oz pork tenderloin steaks

PREPARATION:

1. Heat oven to 475°F. Spray 2 large roasting pans with cooking spray. Gently squeeze tomato halves to remove seeds. Arrange tomatoes (cut side down), zucchini, onion and jalapeño in single layer on pans. Roast in oven for 10 to 12 minutes, turning once halfway through.

2. Meanwhile, in a small bowl, blend lime juice, oil, garlic, cilantro, 1/4 tsp salt and 1/8 tsp black pepper; set dressing aside.

3. Remove vegetables from oven and let cool for 5 minutes. Peel skin off tomatoes, then dice vegetables and gently mix them together in a large bowl. Pour dressing over vegetable mixture and set aside.

4. Heat nonstick pan over medium-high. Mist with cooking spray. Sprinkle pork with remaining 1/4 tsp salt and 1/8 tsp black pepper and cook in pan for about 3 to 4 minutes per side. Serve each pork steak with 1 cup summer squash salsa.

Grilled Asian Flank Steak with Sweet Slaw

INGREDIENTS:

• 1/4 cup soy sauce (tamari for gluten free)

• 5 tablespoons vegetable oil

• 5 teaspoons minced peeled fresh ginger, divided

• 1 garlic clove, pressed

• 1 1 1/2-pound flank steak

• 3 tablespoons sugar

• 3 tablespoons seasoned rice vinegar

• 2 jalapeños, thinly sliced into rounds

• 5 cups thinly sliced Napa cabbage (about 9 ounces)

• 3/4 cup chopped green onions, divided

PREPARATION:

1. Prepare barbecue (medium heat). Mix soy sauce (or tamari), oil, 3 teaspoons ginger, and garlic in resealable plastic bag. Add flank steak and seal bag; turn to coat. Let stand at room temperature 30 minutes, turning occasionally.

2. Stir sugar and vinegar in small saucepan over medium heat until sugar dissolves; remove from heat. Add jalapeños and remaining 2 teaspoons ginger. Place cabbage and 1/2 cup green onions in medium bowl.

3. Pour vinegar mixture over and toss to coat. Season with salt and pepper. Let stand while grilling steak, tossing occasionally.

4. Grill steak until cooked to desired doneness, about 6 minutes per side for medium-rare. Transfer to work surface. Let rest 10 minutes. Slice steak thinly against grain. Sprinkle 1/4 cup green onions over slaw.

Yellow Pepper & Corn Salad with Turmeric Dressing

INGREDIENTS:

Turmeric Salad Dressing:

• 1 jalapeño, seeds removed, chopped

• 1 (4-inch) piece turmeric, peeled, chopped, or 3/4 teaspoon ground turmeric

• 1 (1-inch) piece ginger, peeled, chopped

• 1 garlic clove, crushed

• 1 cup coarsely chopped cilantro

• 1/4 cup olive oil

• 1/2 teaspoon finely grated lime zest

• 3 tablespoons fresh lime juice

• Kosher salt

Salad & Assembly:

• 3 ears of corn, husked

• 2 yellow bell peppers

• 4 ounces Sun Gold or cherry tomatoes

• 2 endive, leaves separated, halved if large, or 1 large head of frisée, torn into bite-size pieces

• 2 cups dandelion greens or arugula

• Kosher salt

PREPARATION:

Dressing:

1. Pulse jalapeño, turmeric, ginger, garlic, cilantro, oil, lime zest, and lime juice in a food processor until smooth with a few flecks of cilantro.

2. Transfer to a small bowl; season with salt.

Salad Assembly:

1. Prepare a grill for high heat. Grill corn, turning occasionally, until charred and cooked through, 6–8 minutes. Let cool; cut kernels off cobs and place in a large bowl. (Or, cut kernels from cobs and char in a dry cast-iron skillet over medium-high, 8–10 minutes.)

2. Heat broiler. Broil peppers on a rimmed baking sheet, turning occasionally, until blackened in spots and nearly cooked through, 12–18 minutes. Let cool; cut into 1" strips, retaining as much charred skin as possible; add to corn.

3. Broil tomatoes on same baking sheet, tossing once, until blackened in spots and starting to burst, about 5 minutes. Let cool. Add tomatoes, endive, and greens to corn; toss to combine. Drizzle dressing over and toss to coat; season with salt.