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.

Lemon Spaghetti with Turkey Sausage & Spinach

INGREDIENTS:

• 1 1/2 links fresh lean turkey sausages (about 6 oz), casings removed

• 1 1/2 cups whole milk

• 8 oz whole-wheat spaghetti

• 1/4 tsp red pepper flakes, or to taste

• 6 oz spinach leaves (about 6 packed cups)

• 1 tbsp fresh lemon zest

• 1/2 tsp ground black pepper

• 1 1/2 oz Parmesan cheese, grated

PREPARATION:

1. Mist a large pot or saucepan with cooking spray and heat to medium-high. Add sausage and cook, stirring and crumbling with a spatula, until no longer pink, about 3 minutes. Transfer to a small bowl and set aside.

2. To same pot, add 2 cups water and milk and bring to a boil on medium-high. (TIP: Watch carefully and stir from time to time, as milk has a tendency to boil over.) Add spaghetti and pepper flakes. When liquid returns to a boil, reduce heat to medium-low, cover and simmer, stirring frequently, until spaghetti is just short of al dente, 11 to 15 minutes.

3. Stir in spinach and simmer, uncovered, until spinach is wilted, most of the liquid has absorbed and spaghetti is al dente, 2 to 4 minutes. Add lemon zest, black pepper and sausage and stir until heated through, 30 seconds to 1 minute. Divide among plates and top evenly with cheese.

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.

Creamy Chicken & Spinach Lasagna Rolls

INGREDIENTS:

• 12 oz boneless, skinless chicken breasts

• 8 brown rice or whole-grain lasagna noodles (NOTE: Oven-ready noodles will work here as well; see instructions.)

• 8-oz chopped spinach, divided

• 1 14½-oz can or jar unsalted diced tomatoes, drained

• 3/4 tsp ground black pepper, divided

• 3/4 tsp sea salt, divided

• 1/2 cup whole-milk ricotta cheese

• 2 tbsp organic unsalted butter

• 1/4 cup white whole-wheat flour

• 2 1/4 cups whole milk

• 1 tbsp fresh lemon juice

• 1/3 cup grated Parmesan cheese

PREPARATION:

1. Preheat oven to 400˚F. Bring a large pot of water to a boil; add chicken and reduce heat to medium to maintain a low simmer. Cook until chicken is no longer pink inside and an instant-read thermometer reads 165˚F when inserted in center, 10 to 15 minutes. Using tongs, transfer chicken to a cutting board to cool slightly. Using 2 forks, shred chicken into bite-size pieces.

2. Meanwhile, bring a separate large pot of water to a boil. Add lasagna noodles and cook until pliable, about 8 to 9 minutes or 3 to 4 minutes if using oven-ready noodles. Drain and rinse under cold water. Mist a baking sheet with cooking spray and spread noodles in a single layer on sheet.

3. Mist a 9- by 9-inch baking dish with cooking spray and set aside. In a large bowl, stir together half of spinach, tomatoes, ½ tsp pepper, ¼ tsp salt and shredded chicken. Spread 1 tbsp ricotta along the length of 1 noodle, followed by about 5½ tbsp chicken-spinach mixture; roll up noodle and place in prepared baking dish. Repeat with remaining filling and noodles.

4. In a large saucepan, melt butter on medium. Add flour and cook, stirring constantly, for 1 minute. Slowly whisk in half of milk and bring to a simmer. Cook, whisking, until liquid starts to thicken, 1 to 2 minutes. Slowly whisk in remaining half of milk and cook, whisking, until thick enough to coat the back of a spoon, 2 to 3 minutes. Stir in lemon juice, remaining half of spinach and remaining ¼ tsp pepper and ½ tsp salt.

5. Pour milk mixture over lasagna rolls and sprinkle with cheese. Cover with foil and bake for 15 minutes. Uncover and bake until sauce is bubbling and cheese is melted, about 5 minutes. Let stand for 5 minutes before serving.

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.