Snap Pea and Green Beans with Arugula-Mint Pesto

INGREDIENTS:

• 1/2 cup raw skin-on almonds

• 1 garlic clove, finely grated

• 2 cups (lightly packed) baby arugula

• 2 ounces Parmesan, shaved, divided

• 1 cup mint leaves, plus more for serving

• 1/3 cup olive oil

• Kosher salt, freshly ground pepper

• 12 ounces sugar snap peas

• 12 ounces green and/or wax beans, trimmed

• 2 tablespoons fresh lemon juice

• Lemon wedges (for serving)

PREPARATION:

1. Preheat oven to 350°F. Toast almonds on a rimmed baking sheet, tossing once, until fragrant and slightly darkened in color, 8–10 minutes. Let cool, then coarsely chop half of almonds and set aside. Pulse remaining almonds with garlic, arugula, half of Parmesan, and 1 cup mint in a food processor to a smooth paste. With motor running, stream in oil; thin with 2 tablespoons cold water to reach a pourable consistency. Season pesto with salt and pepper.

2. Cook peas and beans in a large pot of boiling salted water, stirring occasionally, until crisp-tender, about 3 minutes. Drain; transfer to a bowl of ice water and chill until cold. Drain peas and beans; pat dry with paper towels. Transfer to a large bowl and toss with lemon juice and 3 tablespoons pesto; season with salt and pepper.

3. Arrange peas and beans in a large bowl or platter over remaining pesto. Top with more mint leaves, reserved almonds, and remaining Parmesan; season with salt and pepper. Serve with lemon wedges for squeezing over.

Do Ahead: Peas and beans can be blanched 1 day ahead. Cover and chill.

Butternut Squash & Apple Soup

INGREDIENTS:

• 6 slices bacon, cut crosswise into 1/2-inch pieces

• 2 celery ribs, chopped

• 1 carrot, chopped

• 1 medium onion, chopped

• 1/4 teaspoon cinnamon

• 3/4 pound boiling potatoes

• 2 medium Granny Smith apples (about 3/4 pound total)

• 1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch pieces (3 1/2 to 4 cups)

• 2 cups reduced-sodium chicken stock or broth

• 2 to 2 1/2 cups water

Garnish:

• Sour cream

PREPARATION:

1. Cook bacon in a 6-quart heavy pot over medium heat, stirring occasionally, until crisp, then transfer with a slotted spoon to paper towels to drain, reserving 2 tablespoons fat in pot. (Add vegetable oil if your bacon is very lean and doesn't yield enough fat.)

2. Cook celery, carrot, and onion in fat in pot over low heat, covered, stirring occasionally, until softened but not browned, 10 to 12 minutes. Add cinnamon and cook, uncovered, stirring, 1 minute.

3. While vegetables are cooking, peel potatoes and coarsely chop. Peel and core 1 apple and coarsely chop.

4. Stir squash, potato, chopped apple, stock, 2 cups water, 1 teaspoon salt and 1/2 teaspoon pepper into onion mixture, then simmer, uncovered, stirring occasionally, until vegetables are very tender, 15 to 20 minutes.

5. Puree soup in 4 batches in a blender (use caution when blending hot liquids), then heat in cleaned pot over medium low heat, stirring occasionally. (Add additional 1/2 cup water to thin, if necessary.)

6. While soup is heating, cut enough of remaining apple into thin matchsticks (about 1 1/2-inches long) to measure about 1/2 cup.

7. Serve soup topped with sour cream, bacon, and apple matchsticks.

Cooks' Notes: Soup can be made 2 days ahead and chilled, covered once cooled. Cooked bacon can be kept refrigerated in an airtight container. Reheat in a 375°F oven in a small baking pan.

Indian Coconut Chicken Curry with Spinach & Quinoa

INGREDIENTS:

• 1 lb boneless, skinless chicken thighs, cut into bite-size pieces

• 4 tsp mild curry powder (such as vadouvan)

• 1 tbsp coconut oil

• ½ yellow onion, finely chopped

• 1 tbsp peeled and minced ginger

• 3 cloves garlic, minced

• 1 cup peas

• 1 cup cherry tomatoes

• ⅔ cup low-sodium chicken broth

• ½ cup full-fat coconut milk

• ½ tsp sea salt, divided

• 1 cup quinoa (red or white), rinsed

• 3 cups loosely packed baby spinach

PREPARATION:

1. In a bowl, toss chicken with curry powder; set aside. In a large sauté pan on medium-high, heat oil. Add onion and sauté until softened, 2 to 3 minutes. Add chicken, ginger and garlic and sauté until chicken begins to brown, 2 minutes. Add peas, tomatoes, broth, coconut milk and ¼ tsp salt. Reduce heat to low and maintain a simmer, partially covered, until chicken is cooked through, 15 minutes.

2. Meanwhile, prepare quinoa according to package directions with remaining ¼ tsp salt. Fluff with a fork, cover and set aside.

3. Stir spinach into curry and heat just until leaves start to wilt, 1 minute. Divide quinoa among plates and top with curry.

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.