Turkey Zucchini Sliders with Beet Tzatziki

INGREDIENTS:

• 1 small red or golden beet, trimmed, peeled and grated

• 1 cup plain Greek yogurt (not nonfat), divided

• 1½ tsp minced garlic, divided

• 1 tsp dried dill

• 1/2 tsp fresh ground black pepper, divided

• 1 lb lean ground turkey

• 1/2 small yellow or white onion, grated (1/3 cup grated)

• 1/2 small zucchini, trimmed and grated (1/2 cup grated)

• 1 tsp dried oregano

• 1/4 tsp sea salt

• Olive oil cooking spray

• 8 whole-grain slider buns, toasted

PREPARATION:

1. Prepare tzatziki: In a medium bowl, mix beet, ¾ cup yogurt, ½ tsp garlic, dill and ¼ tsp pepper. Set aside.

2. In a large bowl, mix turkey, onion, zucchini, remaining ¼ cup yogurt, 1 tsp garlic and ¼ tsp pepper and oregano and salt. Form into 8 1/3-cup patties; with your thumb, make a small depression in the center of each patty.

3. Mist a nonstick skillet or grill pan with cooking spray and heat on medium. Add patties and cook for 5 minutes. (TIP: If necessary, work in batches to prevent overcrowding.) Flip patties and cook until no longer pink in center or an instant-read thermometer registers 165°F when inserted in center, about 4 more minutes.

Sage Chicken & Roasted Root Vegetables with Honey Mustard Sauce

INGREDIENTS:

• 1/2 tsp sea salt

• 1/2 tsp ground black pepper

• 3 cloves garlic, minced plus 3 whole cloves, divided

• 1/3 cup fresh sage leaves, minced

• 1/3 cup minced shallots

• 1 tsp safflower oil

• 1 5-lb whole chicken, giblets removed

• 1 lemon, halved

ROASTED VEGETABLES:

• 1 lb turnips, peeled, trimmed and chopped in 3/4-inch pieces

• 4 carrots, peeled and chopped

• 1 1/2 tbsp garlic powder

• 1 tbsp safflower oil

• 3/4 tsp fresh ground black pepper

• 1/4 tsp sea salt

• Juice of 1 lemon

• 2 tbsp Dijon mustard

• 2 tsp raw honey

• 1/4 cup chopped fresh chives

PREPARATION:

1. Preheat oven to 425°F. In a small bowl combine 1/2 tsp salt, 1/2 tsp pepper, minced garlic, sage, shallots and 1 tsp oil. Pat chicken dry with paper towels. Using a sharp knife, gently loosen chicken skin. Use your fingers to spread seasoning mixture under skin. Stuff whole garlic cloves and lemon halves inside chicken cavity. Tie ends of legs together with twine. Place chicken, breast side up, on a rack in a roasting pan. Roast, uncovered, until temperature reaches 165°F when tested with a food thermometer in thickest part, about 1 1/2 hours.

2. Meanwhile, place turnips and carrots in a large resealable plastic bag; add garlic powder, 1 tbsp oil, 3/4 tsp pepper, 1/4 tsp salt and lemon juice. Seal bag and shake until vegetables are coated.

3. On a foil-lined baking pan, spread vegetables in an even layer. During last 20 minutes of chicken roasting time, place pan with vegetables in oven. Meanwhile, in a small bowl, combine mustard and honey.

4. Remove chicken from oven and cover with foil; set aside for 15 minutes. Continue roasting vegetables for a total of 35 minutes. In last 5 minutes of roasting, sprinkle chives over vegetables.

5. Transfer chicken to a cutting board to carve. Transfer vegetables to a bowl; drizzle in mustard mixture and toss.

Angel Hair with Fennel Pesto

INGREDIENTS:

• 2 tablespoons fennel seeds

• 1/2 teaspoon crushed red pepper flakes

• 6 tablespoons olive oil, divided

• 1 yellow onion, finely chopped

• 2 fennel bulbs, trimmed, cored, and finely chopped (core, outer layers, and fronds reserved; stalks discarded)

• 1/2 cup store-bought tomato sauce

• 1/2 cup white wine

• 1/2 teaspoon salt

• 1/2 cup currants

• 1/2 cup unseasoned bread crumbs, lightly toasted

• 1/2 cup finely chopped fennel fronds (from fennel above)

• 1 tablespoon dried oregano

• 1 pound angel hair pasta (capellini)

PREPARATION:

1. Preheat the oven to 375°F.

2. Dry-roast the fennel seeds in a heavy-duty sauce pot over medium-high heat, until they become slightly browned and give off a nutty aroma, 30 seconds to 1 minute. Add the crushed red pepper, and give a stir or two. Don’t let the flakes burn.

3. Add 4 tablespoons of the olive oil and the onion. Sauté until the onion begins to soften, 3 to 5 minutes. Add the chopped fennel. Sauté for another 5 minutes. Add the tomato sauce, wine, and salt, and stir. Cover, and transfer to the oven. Bake for 20 to 30 minutes.

4. Meanwhile, place the fennel cores and outer layers in 6 quarts of salted water, and bring to a boil.

5. Remove the pot from the oven (the vegetables should be thoroughly soft), and coarsely purée the sauce with an immersion blender. Add the currants, stir, return the pot to the stovetop over low to medium-low heat, and simmer, uncovered, for another 10 minutes. Meanwhile, make the garnish. Combine the remaining 2 tablespoons olive oil, the bread crumbs, fennel fronds, and oregano in a bowl, and toss to mix.

6. When the water has come to a boil, remove and discard the fennel, and add the angel hair. Drain the pasta after about 1 minute, when it’s just short of al dente, reserving 1 cup or so of the cooking water. Return the angel hair to the pot, and set it over medium heat. Add the fennel sauce to the pasta, and toss to incorporate. Add some of the reserved cooking water if needed to help incorporate the sauce and finish cooking the pasta. Serve in shallow bowls, topping each with a “halo” of garnish.

Cast-Iron Pizza with Fennel and Sausage

INGREDIENTS:

• 12 oz. store-bought pizza dough, room temperature

• 5 Tbsp. extra-virgin olive oil, divided

• 8 oz. sweet Italian sausage, casings removed

• 1/3 cup prepared marinara

• 3/4 cup coarsely grated low-moisture mozzarella

• 1/2 small fennel bulb, very thinly sliced

• 3 garlic cloves, very thinly sliced

• Kosher salt

• Crushed red pepper flakes and torn basil leaves (for serving)

PREPARATION:

1. Place a rack in top-most position of oven; preheat to 475°F. Place dough on a work surface; drizzle with 1 Tbsp. oil, turning to coat. Stretch out to a 10" round and cover loosely with plastic wrap.

2. Heat 1 Tbsp. oil in a large cast-iron skillet over medium. Cook sausage, breaking up into small pieces with a wooden spoon, until browned in spots and cooked though, 5–8 minutes. Transfer sausage to a small bowl.

3. Remove skillet from heat and carefully lay dough inside (use spoon to help you extend dough all the way to the edges). Season with salt, then spread marinara over entire surface of dough. Top with mozzarella, then fennel, garlic, and cooked sausage. Drizzle with another 2 Tbsp. oil. Peek underneath the crust—the bottom should be golden brown and crisp from residual heat in the skillet. If it’s not, set over medium-low and cook until crust is golden brown, about 3 minutes.

4. Transfer skillet to oven and bake pizza on top rack until crust is golden brown around the edges and cheese is browned in spots and bubbling all over, 10–14 minutes. Let cool 5 minutes, then top with red pepper flakes and basil. Sprinkle with more salt and drizzle with remaining 1 Tbsp. oil.

Butternut Squash & Barley Risotto with Crispy Sage

INGREDIENTS:

• 2 tbsp olive oil, divided

• 1 cup hulled whole-grain barley, rinsed

• 3 cloves garlic, minced

• 1/2 cup dry white wine

• 3 1/2 cups low-sodium vegetable or chicken broth

• 1 bay leaf

• 4 cups peeled, seeded and diced butternut squash

• 1/2 cup fresh sage

• 1/2 tsp ground black pepper

• 3/8 tsp (1/4 + 1/8 tsp) sea salt

• 1/4 cup raw unsalted pine nuts

• 1/2 cup grated Parmesan cheese

PREPARATION:

1. Preheat oven to 425°F. In a large saucepan on medium, heat 1 tbsp oil. Add onion and sauté, stirring frequently, until tender, about 4 minutes. Add barley and garlic and sauté for 1 minute. Add wine and cook, stirring constantly, until most of the liquid has evaporated, about 1 minute.

2. Add broth, bay leaf and 1/2 cup water and bring to a boil. Reduce heat to low, cover and simmer, stirring occasionally, until barley is tender yet still slightly chewy in center, about 50 minutes.

3. Meanwhile, line a rimmed baking sheet with parchment paper. In a bowl, toss together squash, sage, remaining 1 tbsp oil, pepper and salt. Arrange in a single layer on prepared sheet. Bake, without turning, until squash is tender, about 25 minutes. Remove from oven and sprinkle with pine nuts. Bake until pine nuts are golden, about 4 minutes more. Transfer sage to a plate; set aside.

4. In the last 10 minutes of cooking, add three-quarters of the squash mixture to the barley. Once cooked, remove from heat and break up squash completely with the back of a wooden spoon. Add cheese, stirring to combine. To serve, top with remaining squash mixture and sage.