Grilled Ratatouille with Fresh Basil Sauce

INGREDIENTS:

• 2 cups loosely packed fresh basil

• 2 cloves garlic

• 2/3 cup olive oil, divided

• 1/2 tsp each sea salt and ground black pepper, divided

• 4 plum tomatoes, halved lengthwise

• 2 bell peppers, seeded and quartered (you can use any color)

• 1 eggplant, sliced into ½-inch-thick rounds

• 1 large zucchini, sliced on the bias into 1/2-inch-thick rounds

• 1 small red onion, sliced into 1/4-inch-thick rounds

PREPARATION:

1. Heat a grill to medium-high. In a food processor, pulse basil and garlic until finely chopped. With motor running, gradually drizzle in all but 1 tbsp oil. Season with 1/4 tsp each salt and black pepper. Set aside.

2. On a large rimmed baking sheet, arrange tomatoes, peppers, eggplant, zucchini and onion in a single layer. Brush with remaining 1 tbsp oil and sprinkle with remaining 1/4 tsp salt and black pepper.

3. Grease grill grates. Place peppers, eggplant, zucchini and onion on grill. Close lid and grill, turning once, until softened and grill-marked, 5 to 7 minutes. Place tomatoes, cut side down, on grill. Close lid and grill, turning once, until softened, about 4 minutes.

4. Arrange eggplant, zucchini and onion on a large serving platter. Transfer peppers and tomatoes to a cutting board. Slice peppers into strips; add to platter. Peel tomatoes and chop flesh into 1-inch pieces; add to platter. Drizzle with basil mixture.

Basil Chicken Meatballs

INGREDIENTS:

• Olive oil cooking spray

• 2 cups baby spinach

• 1 lb lean ground chicken

• 3 minced garlic cloves

• 1 lightly beaten large egg

• 3/4 cup whole-grain bread crumbs

• 1/4 cup crumbled feta cheese

• 1 tbsp finely chopped fresh basil leaves

• sea salt and fresh ground black pepper, to taste

PREPARATION:

1. Preheat oven to 450°F. Mist a large baking dish with olive oil cooking spray.

2. In a steamer basket over simmering water to medium, steam baby spinach until wilted, 1 to 2 minutes. Let cool, squeeze out water and chop.

3. In a large bowl, combine lean ground chicken, minced garlic cloves, lightly beaten large egg, whole-grain bread crumbs, crumbled feta cheese, finely chopped fresh basil leaves, sea salt and fresh ground black pepper, to taste, and spinach; mix well to combine. Use your hands to form mixture into 12 balls.

4. Transfer to prepared baking dish and bake for 15 to 20 minutes, until golden brown and no longer pink inside.

Summertime Pasta Primavera with Basil Cream Sauce

INGREDIENTS:

• 8 oz whole-grain fusilli or gemelli pasta

• 1 cup frozen shelled edamame

• 1 1/2 cups sugar snap peas, halved through center

• 1 cup sliced cremini mushrooms

• 1 cup broccoli florets

• 1 cup sliced radishes

• 1 cup halved grape or cherry tomatoes

• 1/4 cup minced shallots

• 1/2 tsp red pepper flakes

• 1/4 cup grated Parmesan cheese

• 1/4 cup toasted unsalted pine nuts

• 1/2 cup chopped fresh basil

Basil Cream Sauce:

• 1 clove garlic, roughly chopped

• 1 cup fresh basil

• 1 cup buttermilk

• 1/4 cup roughly chopped shallots

• 3 tbsp plain Greek yogurt

• 1/2 tsp ground black pepper

PREPARATION:

1. Bring a large pot of water to a boil. Add pasta, cover and return to a boil. Reduce heat to a simmer and cook for 5 minutes; add edamame and cook for 4 minutes. Add peas, mushrooms broccoli and radishes and cook until vegetables are tender, about 1 more minute. Drain.

2. Meanwhile, in a blender, purée sauce ingredients until smooth, 1 to 2 minutes.

3. Return pasta mixture to pot and add tomatoes, shallots and pepper flakes. Stir in sauce, cheese and nuts. Heat on low and cook, stirring occasionally, until just warmed through. To serve, top with basil.

Cheesy Kale & Squash White Lasagna

INGREDIENTS:

• 1 large egg

• 1 cup whole-milk ricotta cheese

• ½ cup grated Parmesan cheese, divided

• 1 tsp dried oregano

• ½ tsp each sea salt and fresh ground black pepper

• 2 cups loosely packed baby spinach leaves, chopped

• 1 cup loosely packed baby kale leaves, chopped

• 3 tbsp organic unsalted butter, divided

• 1 small yellow onion, finely chopped

• 2 cloves garlic, minced

• 3 tbsp white whole-wheat flour, divided

• 1 cup low-sodium chicken broth

• 4 9 x 6-inch fresh whole-grain lasagna noodles or 8 dry oven-ready whole-grain lasagna noodles (TIP: If using dry oven-ready noodles, soak them in a 9 x 13-inch cake pan filled with hot water for 10 minutes before using.)

• 1 small (about 1-lb) butternut squash, peeled, seeded and sliced thinly

• ½ cup whole milk

• ¼ tsp ground nutmeg

PREPARATION:

1. In a large bowl, mix together egg, ricotta, ¼ cup Parmesan, oregano, salt and pepper until well combined. Fold in spinach and kale.

2. Prepare sauce: In a large pot on medium, melt 2 tbsp butter. Add onions and cook, stirring occasionally, until onions are translucent, about 4 minutes. Add garlic and cook, stirring constantly until fragrant, about 30 seconds. Add 2 tbsp flour and cook, stirring gently, for 1 minute more or until golden. Slowly add broth, whisking constantly and cook until slightly thickened, about 1 minute more.

3. Place one-third of sauce on the bottom of a 5-qt slow cooker, spreading to cover entire bottom. Top with a single layer of noodles, trimming them to fit if necessary (1 fresh sheet or 2 dried noodles). Spread half of cheese mixture on top followed by half of the butternut squash slices. Top with another layer each of the following: noodles, sauce, cheese, squash, noodles and sauce. Cover slow cooker and cook on high for 2 hours.

4. In the last 45 minutes of cooking, melt remaining 1 tbsp butter in a small saucepan. Add remaining 1 tbsp flour and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in milk and cook, stirring constantly, until thickened, about 1 minute. Remove from heat and stir in remaining ¼ cup Parmesan and nutmeg.

5. Pour sauce over lasagna; cover again and cook for remaining 30 minutes. Turn slow cooker off and allow to stand for 30 minutes before slicing.

Butternut Squash Enchiladas

INGREDIENTS:

• 10 dried California chiles, or other mild chiles, stemmed, split and seeded

• 5 cups peeled and diced butternut squash (1/2-inch dice)

• 2 tbsp sunflower, safflower or grape seed oil

• 1 clove garlic, peeled

• 1 tbsp unsalted tomato paste

• 1 tsp ground cumin

• 1 tsp dried oregano

• 1 tsp sea salt

• Olive oil cooking spray

• 12 6-inch corn tortillas

• 1/4 cup crumbled queso fresco (TIP: If queso fresco is unavailable, crumbled reduced-fat feta or goat cheese are also good options.)

• 2 scallions, thinly sliced

PREPARATION:

1. In a large skillet on medium-high, add chiles in batches, and toast, turning occasionally, until blistered and darkened, 1 to 1 1/2 minutes. Transfer to a large bowl, cover with 5 cups water and set aside for 30 minutes. (TIP: To keep chiles submerged, place a plate directly over top chiles.)

2. Meanwhile, preheat oven to 375°F. In a large bowl, toss squash with oil. Arrange on a large, rimmed baking sheet and roast until tender, about 20 minutes.

3. Meanwhile, prepare enchilada sauce: Drain 2 cups water from chiles. Transfer chiles and remaining water to a blender, along with garlic, tomato paste, cumin, oregano and salt; purée. Transfer mixture to a medium saucepan. Bring to a boil, reduce to a simmer and cook for 10 minutes.

4. Transfer squash to a medium bowl and stir in about 1/2 cup enchilada sauce; keep oven on. Transfer remaining sauce to a round 8- or 9-inch shallow bowl.

5. Spray a 9 x 13-inch baking dish with cooking spray. Warm a small nonstick skillet on medium. Add one tortilla and cook until soft and pliable, 15 to 30 seconds per side. Dip tortilla in enchilada sauce to coat both sides, then transfer to baking dish. Arrange a scant 1/4 cup squash down center of tortilla. Roll up tortilla, enclosing filling, and place seam side down. Repeat with remaining tortillas and squash. Spoon remaining enchilada sauce over enchiladas and bake until heated through, 15 to 20 minutes. Sprinkle with queso fresco and scallions.