1. In a 3½- to 4-quart slow cooker, combine milk, chocolate pieces, coffee powder, and 1 teaspoon cinnamon.
2. Cover; cook on low-heat setting for 4 hours, whisking vigorously once halfway through cooking time. Whisk well before serving. If desired, sprinkle each serving with cinnamon.

Bring 1 to 2 inches of water to a boil in a large saucepan (or pot) fitted with a steamer basket. Add potatoes, cover and cook until tender, 12 to 15 minutes. Spread in a single layer on a rimmed baking sheet and sprinkle with ¼ teaspoon salt; let cool 15 minutes.

Meanwhile, whisk mayonnaise, yogurt, onion, mustard, curry powder to taste, pepper and the remaining ½ teaspoon salt in a large bowl. Add the potatoes, bell pepper and peas; stir well to coat. Serve at room temperature or refrigerate until cold.

1. Cook mushrooms, leeks and garlic in hot oil in a very large nonstick skillet over medium heat about 6 minutes or until mushrooms are tender and leeks are starting to brown, stirring occasionally.
2. Meanwhile, cook linguine according to package directions, adding parsnips for the last 4 minutes of cooking time. Drain and keep warm.
3. Add half-and-half, syrup and salt to the mushroom mixture. Cook and stir just until boiling. Add turkey, sage and drained pasta mixture. Cook and toss for 2 to 3 minutes to heat through. Remove from the heat. Add egg and quickly toss to coat (mixture may appear curdled).
4. Divide pasta mixture among six serving plates. Top with bacon and sprinkle with pepper.

1. Combine 1½ cups cucumber, the buttermilk, yogurt, shallot, cilantro, garlic, crushed red pepper, and lemon-pepper seasoning in a food processor. Cover and process until mixture is smooth.
2. Transfer to a large bowl. Stir in cold cooked shrimp, radishes, vinegar, and the remaining 1 cup cucumber. Ladle into soup bowls. Sprinkle individual servings with walnuts.

1. Place sauerkraut in a colander and rinse with cold water. Drain well, using a spoon to press out excess liquid. Set aside.
2. Lightly coat one side of each bread slice with cooking spray. Place four bread slices, coated sides down, on a work surface. Top with chicken, sauerkraut, apple slices, and cheese. Top with the remaining four bread slices, coated sides up.
3. Coat an unheated grill pan or large skillet with cooking spray. Preheat over medium-low heat for 1 to 2 minutes. Add sandwiches, in batches if necessary. Place a heavy skillet atop sandwiches. Cook over medium-low heat for 6 to 8 minutes or until bottoms are toasted. Using hot pads, carefully remove top skillet. Turn sandwiches and top again with skillet. Cook for 6 to 8 minutes more or until bottoms are toasted.

1. Heat oil in a small nonstick skillet over medium-high heat. Add spinach and cook until wilted, stirring often, 1 to 2 minutes. Transfer the spinach to a plate. Wipe the pan clean, place over medium heat and add eggs. Cook, stirring once or twice to ensure even cooking, until just set, 1 to 2 minutes. Stir in the spinach, salt and pepper. Serve the scramble with toast and raspberries.

1. Heat 1 tablespoon peanut oil in a large wok or skillet over high heat. Add scallions, ginger and garlic; cook, stirring, until scallions have softened, 30 to 40 seconds. Add bell pepper, snow peas, carrots and edamame; cook, stirring, until just tender, 2 to 4 minutes. Transfer everything to a plate.
2. Add the remaining 2 tablespoons peanut oil to the pan. Add cauliflower and stir until mostly softened, about 2 minutes. Return the cooked vegetables to the pan, along with cashews, tamari (or soy sauce) and sesame oil. Stir until well combined.

1. Cook brown rice in a small saucepan according to package directions. Keep warm.
2. Meanwhile, combine orange peel, orange juice, broth, marmalade, soy sauce, chili garlic sauce, and toasted sesame oil in a small bowl. Whisk in cornstarch. Set aside.
3. Coat a large nonstick skillet or wok with cooking spray. Add beef; stir-fry for 2 to 3 minutes or until desired doneness. Transfer to a bowl. Add vegetable oil to the skillet. Add garlic and ginger to the hot oil; stir-fry for 30 seconds. Add broccolini; stir-fry for 3 minutes more. Add bell pepper and scallions; stir-fry 2 minutes more.
4. Return the beef to the skillet. Stir the cornstarch mixture well and add to the skillet. Cook and stir until thick and bubbly. Add orange sections; cook and stir for 1 minute more.
5. Divide the reserved warm rice among four plates; top with the beef mixture and sesame seeds.

1. Place strawberries, water, lime juice, agave nectar and salt in a blender. Pulse until loosened and chunky, about 10 pulses. Process on high until smooth, about 20 seconds. Pour into 4 glasses and garnish with lime slices, if desired.

1. Place lemon juice, mustard, anchovies (or anchovy paste) and garlic in a food processor; process until smooth. With the motor running, gradually add oil; process until creamy. Add ¼ cup Asiago cheese and pepper; pulse until combined.
2. Combine romaine, shrimp and croutons in a large bowl. Add the dressing and toss to coat. Divide among 4 plates, top with the remaining ¼ cup Asiago cheese and garnish with a lemon wedge.

While most Caesars drown the greens in a heavy dressing, this lemony version lets the taste of the shrimp shine through. Don’t worry about the anchovies—they’ll mellow in the dressing, giving it a rich taste that can’t be duplicated.

1. Cook pasta according to package directions, adding asparagus for the last 1 to 2 minutes of the cooking time; drain. Return pasta mixture to saucepan; cover and keep warm.
2. Meanwhile, coat an unheated large nonstick skillet with cooking spray. Preheat over medium-high heat. Add mushrooms, leek or onion, and garlic to hot skillet. Cover and cook for 4 to 5 minutes or until tender, stirring occasionally. Stir in vegetable broth, evaporated milk, dried basil (if using), dried oregano (if using), salt, and pepper. Bring to boiling. Boil gently, uncovered, for 4 to 5 minutes or until mixture is slightly thickened. Stir in tomatoes, fresh basil (if using), and fresh oregano (if using); heat through.
3. Spoon mushroom mixture over pasta mixture; gently toss to coat. Sprinkle with pine nuts and, if desired, Parmesan. Serve immediately.

1. Heat oil in a Dutch oven over medium heat. Add beef, caraway seeds and thyme and cook, stirring and breaking up the beef with a spoon, until it is mostly browned, about 4 minutes. Stir in pepper-onion mix and apple; cook, stirring, for 2 to 3 minutes more.
2. Stir in broth, tomatoes, honey and paprika and adjust the heat so the mixture boils gently. Cook for 8 to 10 minutes to blend the flavors. Stir in cabbage and cook just until barely tender, 3 to 4 minutes more. Season with vinegar to taste, salt and pepper.

1. Combine peas, onion, and cider vinegar in a small bowl. Let stand 3 minutes to pickle; drain.
2. Combine half of the pea-onion mixture with the cream cheese in another small bowl, mashing with a fork to combine.
3. For quesadilla, spread half of the cream cheese mixture onto each soft wrap. Spoon the salmon and the remaining pea-onion mixture over the cream cheese mixture on one of the wraps. Top with the remaining soft wrap, with the cream cheese mixture side down.
4. Coat a large cast-iron skillet or nonstick skillet with cooking spray. Heat the skillet over medium heat. Add the quesadilla; cook 2 to 3 minutes or until lightly browned, turning once halfway through cooking time. Cut the quesadilla into six wedges. If desired, serve with tomatoes and cilantro.

1. For pudding, in a heavy medium saucepan, combine sugar, cocoa powder, cornstarch and espresso powder. Whisk in the water and evaporated milk. Cook and stir over medium heat until thickened and bubbly; cook and stir 2 minutes more. Remove from heat. Place egg whites in a medium bowl; gradually whisk about 1 cup of the hot mixture into the egg whites. Slowly pour mixture back into hot mixture in saucepan, whisking constantly. Cook, stirring constantly, over medium-low heat about 2 minutes or until slightly thickened; whisk in butter, coffee extract and vanilla. Transfer to a medium bowl. Cover surface with plastic wrap. Chill at least 4 hours or up to 24 hours.
2. Fold crushed espresso beans into the whipped topping.
3. Using eight 6-ounce clear dessert cups or glasses, spoon 3 tablespoons of the pudding into each cup; spoon 2 tablespoons of the whipped topping mixture over pudding in each cup. Repeat layers. Garnish with mint leaves. If desired, top with whole chocolate-covered espresso beans.

1. In a medium bowl, combine spinach, sour cream, and yogurt. Stir in the mint, chopped peanuts, peanut butter, honey, soy sauce, and crushed red pepper. Cover and chill for at least 2 hours. If desired, garnish with additional chopped peanuts and fresh mint leaves. Serve with vegetable dippers.

1. Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper or foil.
2. Cut tops off peppers and carefully remove the core and seeds, taking care not to split the skin. Dice the pepper tops and set aside. Place the peppers on the prepared baking sheet; bake for 20 minutes. Remove from oven and let cool. Discard any accumulated liquid in the bottom of the peppers.
3. Meanwhile, season chicken on all sides with 1 Tbsp. Cajun seasoning. Heat 1 Tbsp. oil in a large skillet over medium heat. Add half of the chicken and cook, turning to brown all sides, 4 to 6 minutes. Transfer the chicken to a medium bowl with a slotted spoon. Repeat with the remaining 1 Tbsp. olive oil and the remaining chicken.
4. Add sausage to the now-empty skillet and cook, stirring occasionally, until lightly browned, 1 to 2 minutes. Add celery, onion, and the reserved diced pepper; cook, stirring often, until the onions are translucent, 3 to 5 minutes. Add garlic, the remaining 1 Tbsp. Cajun seasoning, and salt; cook, stirring, for 30 seconds. Add tomatoes and tomato paste; stir to combine, scraping any brown bits off the bottom of the pan. Add broth, rice, and the chicken with any accumulated juices; stir to combine. Bring to a boil. Reduce heat to maintain a simmer and cook, stirring occasionally, until the chicken has cooked through and the rice has softened, 5 to 10 minutes. Remove from heat and stir. Let stand, covered, until all liquid is absorbed, about 10 minutes.
5. Divide the chicken mixture among the peppers, spooning about 1¼ cups into each one and mounding it on top, if necessary. Bake until heated through, about 20 minutes.

1. Whisk eggs, milk (or water), pepper and salt in a medium bowl. Combine goat cheese, parsley and chives in a small bowl.
2. Heat oil in a medium nonstick skillet over medium-low heat. Add the eggs and let the mixture cook, undisturbed, until set around the edges, about 3 minutes. With a rubber spatula, gently loosen an edge of the cooked egg, tipping the pan to allow uncooked egg to run underneath. Repeat at various spots until almost no runny egg remains. Sprinkle the cheese mixture evenly over the omelet. Cover and continue cooking until the eggs are set, 2 to 4 minutes more. Slip a spatula under one side, fold the omelet in half and slide onto a plate.
3. To serve, cut the omelet in half. Garnish with more herbs, if desired.

1. Poke sweet potatoes all over with a fork. Microwave on High until soft, 10 to 12 minutes.
2. Meanwhile, heat oil in a large skillet over medium-high heat. Add beef, chili powder, cumin, garlic powder, onion powder, chipotle and salt; cook, breaking the beef up into small pieces with a wooden spoon, until browned and no longer pink, 4 to 6 minutes. Whisk water and tomato paste in a measuring cup; add to the pan and stir to coat the mixture. Stir in ½ cup cheese.
3. Halve the sweet potatoes and mash the flesh a bit with a fork. Top each half with ½ cup of the beef mixture, 2 tablespoons cheese, ¼ cup lettuce and 1 tablespoon pico de gallo.

1. Place oven rack in the lowest position; preheat to 450°F. Coat a large baking sheet with cooking spray.
2. Roll out or stretch dough on a lightly floured surface into a rough 16-inch oval. Transfer to the baking sheet. Bake on the bottom rack until puffed and lightly crisped on the bottom, 8 to 10 minutes.
3. Meanwhile, whisk peanut butter, water, soy sauce, vinegar, ginger and garlic in a small bowl until well combined.
4. Heat oil in a medium nonstick skillet over medium-high heat. Add chicken and cook, stirring, until cooked through, 2 to 4 minutes. Transfer to a medium bowl. Add bell pepper, scallions and 1 tablespoon of the peanut sauce to the chicken; toss to combine.
5. Remove the crust from the oven; spread evenly with the remaining peanut sauce. Top with the chicken mixture, then sprinkle with cheese. Return the pizza to the oven and bake on the bottom rack until the crust is crispy and golden and the cheese is melted, 11 to 13 minutes.