Mediterranean Chicken & Vegetable Quiche

INGREDIENTS:

• 1 cup cooked and diced boneless, skinless chicken breast

• 1/2 cup halved cherry tomatoes

• 1/3 cup crumbled feta cheese

• 1 scallion, thinly sliced

• 2 tbsp chopped fresh dill

• 1 to 2 tbsp chopped fresh mint leaves

• 3 eggs

• 1 cup whole milk

• 1/4 tsp ground nutmeg

• Sea salt and fresh ground black pepper, to taste

CRUST:

• 2 eggs, beaten

• 1/3 cup coconut oil, melted, plus additional for greasing pie plate

• 3/4 cup coconut flour

PREPARATION:

1. Preheat oven to 350°F. Prepare crust: In a medium bowl, whisk 2 eggs and oil until blended. Stir in flour until just combined.

2. Lightly grease a 9-inch pie plate. Using your hands, press crust mixture into plate until base and sides are evenly covered and smooth. Bake until light golden brown, about 10 minutes. (Make Ahead: Prepare crust up to this point up to 2 days ahead; cover and refrigerate. Bring to room temperature before filling and baking.)

3. Increase oven temperature to 375°F. In a medium bowl, combine chicken, tomatoes, cheese, scallion, dill and mint. Sprinkle evenly into pie shell. In bowl, whisk together 3 eggs, milk, nutmeg, salt and pepper; pour evenly over ingredients in shell.

4. Bake in center of oven until a knife inserted in center of quiche comes out clean, about 30 minutes. (Tip: If edges begin to brown too much before quiche is set, loosely cover crust with foil.) Let cool.

Creamy Chicken Pasta with Mascarpone Cheese & Cherry Tomatoes

INGREDIENTS:

• 10 oz whole-grain farfalle pasta (use GF pasta for gluten free)

• 1 lb boneless, skinless chicken breast, cut into 1-inch cubes

• 1/4 tsp each sea salt and ground black pepper

• 4 tsp olive oil, divided

• 8 oz cremini mushrooms, quartered

• 1/2 cup finely chopped shallots

• 2 cloves garlic, minced

• 1/2 cup dry sherry

• 1/2 cup low-sodium chicken broth

• 1/2 cup mascarpone cheese

• 1/4 tsp ground nutmeg

• 1 cup halved cherry tomatoes

• 1/4 cup grated Parmesan cheese

• 1/4 cup chopped fresh chives

PREPARATION:

1. Cook pasta according to package directions. Drain and cover to keep warm.

2. Meanwhile, season chicken with salt and pepper. In an extra large nonstick skillet on medium-high, heat 2 tsp oil. Add chicken and cook, stirring frequently, until no longer pink inside, 7 to 9 minutes. Transfer chicken to a plate and tent with foil to keep warm.

3. Reduce heat to medium and add remaining 2 tsp oil to skillet. Add mushrooms, shallots and garlic and cook, stirring frequently, until mushrooms are browned, 4 to 5 minutes. Add sherry and simmer until reduced by half, about 1 minute. Add broth and simmer until liquid is slightly thickened, 1 to 2 minutes.

4. Remove skillet from heat and stir in mascarpone and nutmeg, stirring until fully combined and creamy. Return chicken and any juices to skillet and stir to combine.

5. Add reserved pasta and tomatoes and toss until pasta is coated with sauce. Divide among plates and garnish with Parmesan and chives, dividing evenly.

Thai Chicken Tacos

INGREDIENTS:

• 4 5-oz boneless, skinless chicken breasts

• 1 cup low-sodium chicken broth

• 2 cloves garlic

• 2 tbsp fresh lime juice, divided

• 2 tbsp creamy all-natural unsalted peanut butter

• 1 tbsp reduced-sodium soy sauce (or tamari for gluten free)

• 1/2 tsp ground ginger

• 1 tbsp red curry paste

• 2 tbsp sugar, divided

• 1 1/2 tbsp coconut flour

• 8 6-inch corn tortillas

• 1 Roma tomato, seeded and chopped

• 1 cucumber, seeded and chopped

• 1/2 cup chopped red onion

• 1/4 cup chopped fresh mint

• 1 tbsp rice vinegar

• 2 cups shredded red cabbage

PREPARATION:

1. In a 4- to 6-qt slow cooker, place chicken. In a blender, combine broth, garlic, 1 tbsp lime juice, peanut butter, soy sauce, ginger, curry paste and 1 tablespoon sugar; blend until smooth. Pour over top of chicken and stir gently to coat. Cover and cook on low for 6 to 7 hours, until chicken is tender.

2. Stir and increase heat to high. With a slotted spoon, remove chicken and transfer to a cutting board; set aside until cool enough to handle. Remove ½ cup broth mixture from slow cooker and transfer to a small bowl. Add coconut flour to bowl and stir to form a smooth paste. Return broth-flour mixture to slow cooker and whisk until smooth; cover.

3. Preheat oven to 350ºF. Arrange tortillas in 2 equal stacks and wrap each stack in foil. Transfer to a baking sheet and bake for 15 to 20 minutes, until heated through.

4. Using 2 forks, shred chicken and return to slow cooker; stir to coat. Cook for 10 minutes, until heated through.

5. Meanwhile, in a medium bowl, combine tomato, cucumber, onion and mint. Add vinegar, remaining 1 tbsp lime juice and 1 tablespoon sugar; mix thoroughly. To assemble, spoon cabbage, chicken and tomato-cucumber mixture into center of each tortilla, dividing evenly.

Cucumber Kale Wraps with Zesty Peanut Sauce

INGREDIENTS:

• 2 large cucumbers

• 1/2 tsp plus pinch sea salt, divided

• 4 large curly kale leaves, washed, patted dry and tough stems removed

• 1 cup canned chickpeas, drained and rinsed

• 2 pinches each ground black pepper and chile powder, divided

• Pinch ground cumin

• 1 orange bell pepper, finely chopped

• 1 1/3 cups shredded purple cabbage

• 1/4 cup chopped cherry tomatoes

• 1/4 cup fresh alfalfa sprouts

• 3 tbsp finely chopped fresh cilantro leaves

• 1 small clove garlic, minced

• 1/2 cup natural unsalted creamy peanut butter

• 1 tbsp reduced-sodium tamari sauce (GF soy sauce)

• 2 tsp fresh lime juice

• 1 1/2 tsp raw honey

• Pinch ground ginger

PREPARATION:

1. Slice ends off cucumbers. Working one at a time, secure cucumber in a spiral slicer and turn the crank to create noodles. Place noodles in a colander over a bowl; sprinkle with ½ tsp salt and let sit for 10 minutes to drain liquid.

2. On a flat surface, lay each kale leaf flat. In a medium bowl, mash chickpeas with a fork and season with pinch each salt, black pepper, chile powder and cumin. Divide chickpea mixture among kale leaves and spread in an even layer to within 1 inch of edges.

3. Over chickpea mixture, layer cucumber noodles, bell pepper, cabbage, tomatoes, sprouts and cilantro.

4. To a mini food processor or blender, add garlic, peanut butter, tamari, lime juice, honey, ground ginger and remaining pinch each black pepper and chile powder. Add 1 tbsp water; process until smooth. Add more water, 1 tbsp at a time, and process until sauce reaches desired consistency.

5. Drizzle 1 tsp peanut sauce over ingredients on each kale leaf. Fold in sides of each kale leaf and roll up like a burrito; secure with a toothpick. Slice each wrap in half and serve with remaining peanut sauce.

Squash and Tomato Gratin

INGREDIENTS:

• 1 cup coarse fresh breadcrumbs (use GF breadcrumbs when needed)

• 1/3 cup grated Parmesan

• 4 tablespoons olive oil

• Kosher salt

• Freshly ground pepper

• 1 sliced large tomato

• 2 thinly sliced large summer squash or zucchini

PREPARATION:

1. Toss 1 cup coarse fresh breadcrumbs with 1/3 cup grated Parmesan and 2 tablespoons olive oil; season with kosher salt and freshly ground pepper.

2. Heat 2 tablespoons olive oil in a medium ovenproof skillet over medium-high heat. Add 1 sliced large tomato; cook, tossing occasionally, until juices are bubbling, about 4 minutes; season with salt and pepper.

3. Top with 2 thinly sliced large summer squash and breadcrumb mixture.

4. Bake at 350°F until squash is tender and breadcrumbs are golden brown, 20-25 minutes.