Turkey & Mushroom Ragu-Stuffed Acorn Squash

INGREDIENTS:

• 2 acorn squash, halved and seeded

• 2 tbsp avocado oil

• 1 cup chopped yellow onion

• 3½ oz shiitake mushrooms, chopped

• 5 oz cremini mushrooms, chopped

• Pinch each sea salt and ground black pepper

• 1 lb lean ground turkey

• 2 tbsp unsalted tomato paste

• 2 tbsp chopped fresh thyme

• 1 tsp smoked paprika

• 1½ cups marinara sauce

• 1 tbsp coconut aminos

• 1 tbsp balsamic vinegar

• 1 bay leaf

• ¼ cup + 1 tbsp nutritional yeast, divided

• ¼ cup sliced fresh basil

PREPARATION:

1. Preheat oven to 400ºF. Wrap each squash half in foil and place on baking sheet. Bake until squash flesh is soft when poked with a fork, about 45 minutes.

2. Meanwhile, in a large, deep skillet on medium-high, heat oil. Add onion, shiitake and cremini mushrooms, salt and pepper and sauté for 5 minutes. Add turkey and cook for 5 minutes, breaking up with a wooden spoon. Add tomato paste, thyme and smoked paprika. Stir to combine and cook for 3 minutes more.

3. Stir in marinara, coconut aminos and vinegar. Add bay leaf, cover, reduce heat to low and simmer for 25 minutes. Stir in ¼ cup nutritional yeast. Remove bay leaf.

4. To serve, divide turkey mixture among roasted squash halves. Top with remaining 1 tbsp nutritional yeast and basil.

Charred Squash Salad

INGREDIENTS:

• 2 pounds assorted summer squash (such as zucchini and summer squash), halved lengthwise

• 1 large fresh red onion, halved

• Cooking spray

• 1/2 teaspoon kosher salt, divided

• 1/2 teaspoon freshly ground black pepper, divided

• 1/4 cup extra-virgin olive oil

• 2 tablespoons fresh lemon juice

• 1/2 cup torn fresh basil leaves

• 1/2 cup torn fresh mint leaves

• 1/2 cup fresh flat-leaf parsley leaves

PREPARATION:

1. Preheat grill to high.

2. Coat cut sides of squash and onion with cooking spray; sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.

3. Arrange squash and onion, cut side down, on grill; cover and grill 5 minutes. Rotate vegetables; cover and grill 3 minutes. Turn vegetables over; grill 2 minutes. Remove squash from grill. Continue grilling onion 4 minutes; remove from grill.

4. Cool to room temperature.

Steak With Zucchini

INGREDIENTS:

• 6 teaspoons olive oil

• 1 1/2 pounds strip steak

• kosher salt and pepper

• 1 1/2 pounds small zucchini, halved lengthwise

• 1 teaspoon grated lemon zest

• 1 small clove garlic, finely chopped

• 3 tablespoons chopped fresh herbs (such as parsley, cilantro, or basil)

• 2 tablespoons bread crumbs

PREPARATION:

1. Heat 3 teaspoons of the oil in a large skillet over medium-high heat. Season the steak with ½ teaspoon each salt and pepper.

2. Cook the steak to desired doneness, 4 to 5 minutes per side for medium-rare. Transfer to a cutting board. Let rest 10 minutes before slicing.

3. Meanwhile, return the pan to medium heat and add 2 teaspoons of the oil. Season the zucchini with ¼ teaspoon each salt and pepper.

4. Cook the zucchini, cut-side down, covered, until browned and tender, about 6 minutes. Cut crosswise into ½-inch pieces and divide among plates.

5. In a bowl, combine the lemon zest, garlic, herbs, bread crumbs, and remaining oil. Sprinkle the mixture over the zucchini and serve with the steak.

Chilled Cucumber Soup, Persian-Style

INGREDIENTS:

• 1/2 cup walnut hearts, toasted and finely chopped

• 2 cups plain yogurt (not Greek yogurt)

• 1 1/2 cup ice water

• 1/2 to 3/4 of a seedless English cucumber, finely chopped (about 1 to 1 1/2 cups chopped), plus a few cucumber slices for serving

• 1 cup chopped fresh herbs (parsley, basil, dill, mint)

• 1/2 cup gold raisins

• Salt

• 3/4 tsp sumac, more for later (optional)

PREPARATION:

1. In a large bowl, whisk together yogurt and iced water. Stir in finely chopped cucumbers, herbs, raisins, and toasted walnuts. Season with salt and sumac. Cover and chill for about one hour.

2. When ready, divide chilled cucumber soup into four serving bowls. Sprinkle more sumac on top and add a few cucumber slices to each bowl. Enjoy with your favorite toasted bread or pita.

Sesame Cucumber Salad Recipe

INGREDIENTS:

• 2 medium sized cucumbers (about 1 lb total)

• 1/2 teaspoon salt

• 2 teaspoons toasted (dark) sesame oil

• 2 Tbsp seasoned rice vinegar

• 6 basil leaves, thinly sliced (optional)

• 1/2 teaspoon red chili flakes

• 2 teaspoons toasted sesame seeds (optional)

PREPARATION:

1. Peel the cucumbers. Cut them into quarters, lengthwise. (If the seeds are bitter, scrape out the seeds and discard.) Cut the cucumbers again, crosswise, into 1/2-inch thick pieces.

2. Place cucumbers into a serving bowl. Sprinkle with salt. Toss with sesame oil, seasoned rice vinegar, basil (if using), and chili flakes. Sprinkle with toasted sesame seeds if using.