Lemongrass Coconut Beef Stir-Fry

INGREDIENTS:

• 6 oz brown rice Pad Thai noodles or whole-grain fettuccine

• 1 tsp safflower oil or coconut oil

• 12 oz boneless beef top sirloin, trimmed of fat and cut into ½-inch-wide strips

• 2 cups snow peas or sugar snap peas, trimmed

• 1 red or yellow bell pepper, seeded and thinly sliced

• 1 cup jarred or boxed unsalted diced tomatoes, with juices

• 1/4 cup chopped fresh cilantro leaves, optional

• 1/4 cup raw, halved unsalted cashews, optional

LEMONGRASS COCONUT SAUCE:

• 1 large shallot or small yellow onion, chopped

• 1 1/2 oz unsweetened dried mango or unsweetened dried apricots (about 6 pieces), chopped

• 1/2 cup light coconut milk

• 1/2 cup low-sodium chicken broth

• 2 tbsp fresh lemon juice

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

• 2 tbsp trimmed and thinly sliced fresh lemongrass (TIP: When working with lemongrass, remove the fibrous outer layer prior to chopping.)

• 1 tbsp minced fresh ginger or galangal

• 1 1/2 tsp ground coriander

• 1/2 tsp ground cumin

• 1/2 tsp ground turmeric

• 1/2 tsp Sriracha sauce, optional

PREPARATION:

1. Prepare lemongrass coconut sauce: To a food processor, add all sauce ingredients. Let stand for 3 minutes to soften fruit, then process until smooth. Set aside.

2. Meanwhile, cook noodles according to package directions. Drain and rinse under cold water. Drain again and set aside.

3. In a large wok or skillet on high, heat oil, swirling to coat bottom of pan. Add beef and stir-fry until browned, about 2 minutes. Transfer beef to a small bowl; set aside. Return wok to stove top on high and add peas and bell pepper. Stir-fry until tender-crisp, about 1 minute. Transfer to a medium bowl; set aside.

4. Reduce heat to medium-high, add lemongrass sauce and tomatoes to wok; bring to a boil and cook, stirring frequently, for 2 minutes. Stir in beef and any juices and cook, tossing occasionally, until beef is cooked through, about 1 minute. Stir in vegetable mixture and noodles, tossing to coat. Cook until heated through and bubbling, about 1 minute. If using, garnish with cilantro and cashews.

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.

Pork Loin Roast with Butternut Fontina Stuffing

INGREDIENTS:

• 1 tbsp olive oil

• 2 cups peeled and diced butternut squash (¼-inch dice)

• 1/2 cup diced shallots (¼-inch dice)

• 1 cup whole-wheat panko bread crumbs

• 2 tbsp chopped fresh thyme leaves, divided

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

• Olive oil cooking spray

• 1 4-lb boneless pork loin, trimmed

• 1/2 cup shredded Fontina cheese

• 2 cups low-sodium chicken broth

PREPARATION:

1. In a large skillet on medium, heat oil. Add squash and shallots and cook, stirring occasionally, until squash is tender, about 5 minutes. Transfer to a large mixing bowl and stir in panko, 1 tbsp thyme and 1/2 tsp each salt and pepper. Set aside to cool.

2. Preheat oven to 450°F. Set a roasting rack in a roasting pan and mist both with cooking spray.

3. Stand pork on end on a work surface and insert a thin-bladed knife down the center to make a 2-inch opening all the way through. Use your fingers and the end of a wooden spoon to force the slit into a 1-inch diameter hole. Stir cheese into squash mixture, then pack mixture into hole, working from both ends of roast. Sprinkle outside of roast all over with remaining 1 tbsp thyme and 1/2 tsp each salt and pepper.

4. Arrange pork, fat side up, on prepared rack. Add broth to roasting pan and roast for 15 minutes.

5. Baste pork with pan juices. Reduce oven to 325°F and continue roasting and basting every 20 to 30 minutes, until an internal thermometer inserted into the center of roast reads 145°F, about 1¼ hours total cooking time. (NOTE: If pan gets dry, add more broth or water to maintain about ¼-inch liquid.) Transfer pork to a cutting board and let rest, loosely covered with foil, for 15 minutes.

6. Meanwhile, scrape up any browned bits in roasting pan. Strain pan juices into a small bowl, cover to keep warm and set aside.

7. Slice pork crosswise and arrange on a serving platter. Spoon pan juices on top and serve.

Roasted Butternut Squash & Lemony Lentil Salad

INGREDIENTS:

• 3 cups low-sodium vegetable broth

• 1 cup brown lentils, rinsed

• 1 lemon (NOTE: Grate 1/2 tsp lemon zest and juice 1 1/2 tbsp plus 2 tsp fresh lemon juice),

• 1 butternut squash, peeled, seeded and cubed, seeds reserved

• 2 tbsp plus 1 tsp extra-virgin olive oil, divided

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

• 3 tbsp torn fresh mint leaves

• 2 tbsp apple cider vinegar

• 1 1/2 tsp raw honey

• 8 cups spring mix greens

• 3 oz goat cheese

PREPARATION:

1. Preheat oven to 400°F. In a medium saucepan, bring broth and lentils to a boil. Reduce heat and simmer for 30 minutes or until lentils have absorbed liquid; remove from heat. In a small bowl, combine 1 cup lentils and 1 1/2 tbsp lemon juice.

2. Line a large and a small rimmed baking sheet with foil. In a large bowl, toss 2 cups squash with 1 tbsp oil and ¼ tsp each salt and pepper; spread in an even layer on large sheet. Bake squash for 30 minutes. Toss squash seeds with 1 tsp oil and 1/8 tsp each salt and pepper; spread in an even layer on small sheet. Bake seeds for 15 minutes; set aside.

3. Meanwhile, prepare dressing: In a small bowl, whisk mint, vinegar, remaining 1 tbsp oil, honey, remaining 2 tsp lemon juice, lemon zest and remaining 1/8 tsp each salt and pepper.

4. In a large bowl, toss together spring mix, remaining lentils, squash, cheese and dressing. Divide among serving plates. Sprinkle 1 tbsp roasted seeds over each.

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.