Directions:

Bring the water to a boil in a medium saucepan. Add rice and simmer, covered, until the liquid is absorbed and the rice is tender, about 45 minutes. Fluff rice with a fork. Let cool 15 minutes.

Whisk together orange juice, vinegar, olive oil, honey, five-spice powder, and salt in a large bowl. Add the cooled rice, turkey, apple, mint, celery, walnuts, and cranberries; toss until well mixed. Add arugula and toss until combined.

Directions:

Sprinkle both sides of the chicken with the pepper. Heat 1 1/2 teaspoons of the oil in a large nonstick skillet over medium high heat. Add the chicken and cook until browned, about 4 minutes per side. Transfer to a plate and cover loosely with foil to keep warm.

Add the onion and the remaining 1 1/2 teaspoons of oil to the skillet and cook, over medium-high heat, stirring occasionally, until the onion is softened, about 5 minutes. Add the broth, cranberry juice, honey, and thyme and bring to a boil. Boil, stirring occasionally, until the liquid is thickened and is reduced by half, about 8 minutes. Add the rhubarb and salt and cook, over medium heat, stirring occasionally, until the rhubarb begins to soften, about 5 minutes.

Return chicken and its juices to the skillet and cook, turning to coat, until heated through, 2–3 minutes.

Directions:

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add mushrooms and shallots and cook, stirring until tender and lightly browned, about 8 minutes. Transfer mushroom mixture to a bowl and keep warm.

Sprinkle chicken with salt and pepper. Add remaining 1 teaspoon of oil to the skillet over medium-high heat. Add chicken and cook until browned, about 4 minutes per side. Spoon the mushroom mixture over the chicken. Sprinkle with mozzarella and Parmesan cheese. Cover and cook, over medium heat, until cheese is melted, 3–4 minutes.

Directions:

In small bowl or 2-cup measure, whisk together the broth, hoisin sauce, and cornstarch; set aside (you’ll have about 1 1/4 cups).

In large nonstick skillet, heat the oil over medium-high heat. Add the chicken and cook, turning occasionally, until lightly browned, 5 minutes. Transfer with a slotted spoon to a plate.

Heat the sesame oil in the same skillet over medium heat. Add the onion, bell pepper, and mushrooms, and cook, stirring occasionally, until any liquid is evaporated and the vegetables are lightly browned, about 10 minutes. Add the carrots, broccoli, ginger, and water; cook, stirring until vegetables are tender-crisp, about 5 minutes.

Stir in the reserved chicken (and any juices), water chestnuts and the reserved broth mixture; bring just to a boil. Reduce the heat and simmer, stirring gently, until the sauce bubbles and thickens, about 5 minutes. Serve at once (try with brown rice or hot cooked rice noodles).

Directions:

To prepare zucchini “noodles,” trim the ends of the zucchini. With a vegetable peeler, shave the zucchini lengthwise into long, thin strips. When you get to the seedy center of the zucchini, turn it over and slice from the other side until you get to the center again. Discard the center. Stack a few strips at a time and slice into 1/4-inch thick “spaghetti.” (Note: If you have a mandoline slicer, use the julienne blade to slice the zucchini into long, thin strips, discarding the strips from the seedy center.)

Place a large colander over a large bowl. Add the zucchini and toss with the salt; let stand 15 minutes (this draws out some of the water and makes the zucchini crisper). Rinse well and pat dry.

Meanwhile, prepare the pasta according to package directions, omitting salt; drain and rinse in a colander and set aside (you’ll have about 1 3/4 cups).

Heat the oil in a large nonstick skillet or wok over medium-high heat. Add the scallions and ginger and cook, stirring, until the scallions are softened, about 3 minutes. Whisk together the broth, soy sauce, vinegar, and cornstarch in a small bowl. Add the broth mixture to the skillet; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the sauce bubbles and thickens, 3–4 minutes.

Gently stir in the zucchini “spaghetti” and heat through. Sprinkle with the chopped bell pepper and red pepper flakes, if using; serve at once.

Directions:

Spray a grill rack with nonstick spray. Preheat grill to medium-high.

Combine thyme, lemon zest, garlic, oil, and salt in a large bowl. Add chicken, grapefruit, bell pepper, and onion; toss to mix well.

Alternately thread the chicken mixture on 4 (10-inch) metal skewers. Place kebabs on the grill rack and grill, turning occasionally, until the vegetables are tender and the chicken is cooked through, 10–12 minutes.

Directions:

Spray a grill rack with nonstick spray and preheat the grill. Or spray the broiler rack with nonstick spray and preheat the broiler.

To make the sauce, combine the bell pepper, parsley, cilantro, scallions, basil, 4 teaspoons of the oil, vinegar, anchovy, garlic, and black pepper in a food processor and pulse until smooth; set aside.

Brush both sides of the steaks with the remaining 2 teaspoons of oil and sprinkle with the seasoning. Place on the grill rack and grill until just opaque in the center, about 6 minutes. Or broil, 6 inches from the heat, without turning, until just opaque in the center, 6–8 minutes. Serve with the sauce.

Directions:

In large, resealable plastic bag, combine lemon juice, soy sauce, Worcestershire sauce, oil, garlic, and black pepper; add steak. Seal bag, squeezing out air, and refrigerate for at least 8 hours, turning bag occasionally.

Preheat grill for direct grilling over medium heat.

Drain steak, discarding marinade. Grill, turning once, about 5–7 minutes per side, to desired doneness (130°–135°F for medium-rare, 140°–150°F for medium). Tent with foil and let stand 10 minutes before slicing.

Meanwhile, in small bowl, combine mayonnaise, yogurt, scallions, lemon zest, lemon juice, bacon, and horseradish; thin with 1 tablespoon water. Cover and chill.

To assemble sandwiches, thinly slice beef against the grain into 36 slices. Spread a scant tablespoon of Bacon-Horseradish Sauce on the bottom half of each roll. Top each with 3 slices of beef and arugula leaves; cover with top halves of rolls.

Directions:

Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, onion, and bell pepper and cook, stirring occasionally, until tender, about 8 minutes. Add 2 cups of the spinach and cook, stirring, until wilted, 3–4 minutes. Remove from the heat; let cool slightly.

Preheat the broiler. Line a broiler-pan with foil. Lightly spray the foil with cooking spray.

Transfer the mushroom mixture to a food processor. Add the TVP, bread crumbs, and salt; pulse just until blended. Shape into 6 (3-inch) patties. Place the patties on the pan and lightly spray with cooking spray. Broil, 4 inches from the heat, until the patties are heated through and lightly browned, about 4 minutes per side.

Place the pita breads on each of 6 plates. Evenly divide the remaining spinach among the pita breads. Top each with 1 patty, 1 tablespoon hummus, 1 tomato slice, and 1 tablespoon cilantro leaves. Serve at once.

Directions:

To marinate the fish, combine maple syrup, teriyaki sauce, pineapple juice, ginger, and garlic in a gallon-size sealable plastic bag. Add fillets and seal bag, squeezing out air. Marinate in the refrigerator, turning bag occasionally, at least 1 hour or up to 24 hours. Drain and discard marinade.

To prepare the salsa, combine tomato, pineapple, bell pepper, jalapeño, brown sugar, and salt in a small nonreactive saucepan. Bring to a simmer and cook over low heat, stirring occasionally, until vegetables soften, about 5 minutes. Cool and refrigerate until ready to serve. Makes about 1 cup.

To grill the fillets, preheat grill for a hot fire. Spray a grill basket with cooking spray, place fillets in the basket skinside down and cook 3–4 minutes or until well scored with grill marks. Flip and cook for another 1–3 minutes, or until desired doneness. Serve with pineapple salsa spooned on the side.

Directions:

To make the salsa, gently stir together pineapple, mango, papaya, cilantro, lime juice, and brown sugarin a medium bowl.

Sprinkle salmon with pepper and salt. Spray a nonstick ridged grill pan with cooking spray and set over medium-high heat. Add salmon and cook just until opaque in the center, about 4 minutes per side. Place 1 fillet on each of 4 plates; top evenly with salsa.

Directions:

Broil or grill the peppers (can do 2–3 days ahead). Preheat the grill to high (or your toaster oven to Broil, lining the baking tray with foil). Grill or broil the peppers, turning occasionally with tongs, until charred in spots, 25–30 minutes. Transfer the peppers to a large bowl and cover with plastic wrap. Let steam for 10 minutes. Uncover and let cool. With a paring knife, remove the skin, stems, and seeds. Slice lengthwise into about 24 long, 3/4-inch wide strips.

To grill the scallops, preheat grill for direct grilling over medium-high heat. Wrap a pepper strip around each scallop to cover sides completely, overlapping the pepper ends.

Alternately thread 2-3 scallion pieces with 2 pepper-wrapped scallops on 24 (6-inch) metal or bamboo skewers, using two skewers at a time to hold the food securely and anchor the pepper wrappings on the scallops. Brush lightly on both sides with the oil and sprinkle with pepper.

Grill, turning once, until scallops are almost firm to the touch and scallions are lightly charred, 3–4 minutes per side. Sprinkle with the lemon zest and lemon juice and serve at once.

Directions:

In a food processor, pulse blueberries, onion, Worcestershire sauce, garlic, and dry mustard until smooth.

Place beef or bison in a medium bowl and add the blueberry mixture and bread crumbs. With your hands, gently combine to mix. Shape into 6 (1/2-inch-thick) patties. With your thumb, press an indentation into the center of each burger (this helps them hold their shape as they cook).

Spray a nonstick grill pan or skillet with nonstick spray and set over medium heat. Place the patties in the skillet and cook until an instant-read thermometer inserted into the side of a burger registers 160°F, about 5 minutes per side. Top each patty with 1 tablespoon of the blue cheese and cook until the cheese begins to melt slightly, about 2 minutes longer.

Place the burgers on buns; top each with a tomato slice and serve at once.

Directions:

Preheat the oven to 425°F. Spray a large roasting pan with cooking spray. Combine rosemary, sage, 2 teaspoons of oil, garlic, and salt in a small bowl. Rub half of the herb mixture all over the pork. Place the pork in the center of the roasting pan.

Toss potatoes, squash, leeks, the remaining 1 tablespoon olive oil, and the remaining herb mixture in a large bowl until well coated. Scatter the vegetables around the pork.

Roast until an instant-read thermometer inserted into the center of the pork registers 145°F for medium and the vegetables are tender, 45–50 minutes. Transfer pork to a cutting board; cover loosely with foil, and let stand 15 minutes.

Spread vegetables in the roasting pan in an even layer; return to the oven and roast, turning once or twice, until vegetables begin to brown and crisp slightly, about 15 minutes longer. Cut pork across the grain into 16 slices and serve with the vegetables.

Directions:

Preheat the oven to 350°F. Spray a medium roasting pan and rack with nonstick spray.

Combine the orange zest, rosemary, sage, oil, and garlic in a small bowl until well mixed. With your fingers, loosen the skin on the breast. Rub the herb mixture evenly on the meat under the skin. Press the skin back into place. Place the turkey, skin-side up, on the rack in the pan. Roast until an instant-read thermometer inserted into the thickest part of the breast registers 140°F, about 1 hour 15 minutes.

Combine the marmalade fruit spread, maple syrup, and mustard in a small bowl until well mixed.

When the turkey reaches 140°F, remove from the oven and brush evenly with the marmalade mixture. Return to the oven and roast until the turkey is glazed and browned and an instant-read thermometer inserted into the thickest part of the breast registers 165°F, 15–20 minutes longer. Let stand 15 minutes.

To make the sauce, scrape the drippings from the roasting pan and transfer to a large glass measuring cup. Let stand 5 minutes; then skim off the fat and discard.

Whisk together the broth, orange juice, lemon juice, and salt in a small bowl. Stir into the skimmed pan drippings.

Heat the oil in a medium skillet over medium-high heat. Add the shallot and cook, stirring occasionally, until tender, 2–3 minutes. Stir in the flour and cook 1 minute. Add the drippings mixture and bring to a boil. Cook, stirring occasionally, until the sauce thickens slightly, about 3 minutes. Remove from heat; swirl in the butter and rosemary.

Makes 1 cup sauce.

Carve the turkey into 24 slices and serve with the sauce. Remove the skin before eating.