1. For stuffing, combine pear, hazelnuts (or almonds), carrot, breadcrumbs, onion, ginger, salt, and pepper in a small bowl; set aside.
2. Trim any fat from meat. Butterfly the meat by making a lengthwise slit down the center to within ½ inch of the underside. Open flat; pound with the flat side of a meat mallet to about ¼-inch thickness.
3. Spread stuffing over the meat. Fold in the ends. Starting from a long side, roll up the meat. Secure with kitchen string or wooden toothpicks. Place the meat roll on a rack in a shallow roasting pan. Brush lightly with oil. Insert a meat thermometer into center of the meat.
4. Roast in a 425°F oven for 30 to 40 minutes or until the meat thermometer registers 155°F. Brush orange marmalade over the top of the meat. Roast for about 5 minutes more or until the meat thermometer registers 160°F.

1. Prepare meatballs according to package directions.
2. Meanwhile, heat oil in a large, broiler-safe skillet over medium heat. Add onion and cook, stirring occasionally, until tender, about 2 minutes. Add garlic and cook, stirring, for 30 seconds. Add spinach and cook, stirring occasionally, until thawed, 6 to 8 minutes. Sprinkle with flour and stir to combine. Add milk and cook, stirring occasionally, until thickened, about 2 minutes. Stir in pepper and nutmeg.
3. Nestle the cooked meatballs into the creamed spinach. Drizzle with marinara and scatter mozzarella on top.
4. Position rack in upper third of oven and turn broiler to high. Broil the casserole until the cheese is browning in spots, 3 to 4 minutes.

1. Combine yogurt, pineapple, cherries and coconut milk in a blender. Puree until smooth. Garnish with coconut flakes, if desired.

1. On a plate, arrange bacon between four sheets of paper towels. Microwave 1½ to 2 minutes or until partially cooked, but not brown. Cool.
2. Divide asparagus into six portions. Wrap two slices of bacon around each portion and secure with toothpicks. In a small bowl, combine the remaining ingredients.
3. Grill asparagus bundles, covered, on greased rack over medium 8 to 10 minutes or until bacon is crisp and asparagus is crisp-tender, turning frequently to avoid burning and brushing with honey mixture the last 2 minutes.

1. Preheat oven to 350°F. Combine bread crumbs, egg, half of the garlic, half of the rosemary, and the ground pepper in a large bowl. Add ground beef; mix well. Shape the meat mixture into 1½-inch meatballs. Place the meatballs in a foil-lined 15×10-inch baking pan. Bake about 15 minutes or until done in centers (160°F). Set aside.
2. Heat oil over medium heat in a large pot. Add carrot, bell pepper, onion, and the remaining garlic; cook for 5 minutes, stirring occasionally. Add beef stock, the water, Great Northern beans, barley, and the remaining rosemary. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until the barley is tender.
3. Add the meatballs to the barley mixture; heat through. Stir in spinach just before serving.

1. Preheat oven to 400°F.
2. Heat 2 teaspoons oil in a large skillet over medium heat. Add onion and cook, stirring, until beginning to brown, about 5 minutes. Stir in caraway (or fennel) seeds and cook until fragrant, about 30 seconds. Add apple and wine; increase heat to medium-high and cook, stirring, until most of the wine has evaporated, about 5 minutes. Stir in sausage, sauerkraut, vinegar, mustard and pepper. Transfer to a 9-by-13-inch (or similar 3-quart) baking dish.
3. Toss potato slices with the remaining 2 teaspoons oil, butter and salt in a bowl until coated. Cover the sauerkraut mixture with tightly overlapping potato slices.
4. Bake the casserole until the potato edges start to get crispy, 50 minutes to 1 hour. Cool for 10 minutes before serving.

1. Soak dates in hot water to cover in a medium bowl for 10 minutes. Drain, reserving the soaking water.
2. Meanwhile, line an 8-inch-square baking pan with parchment paper, leaving extra hanging over 2 sides. Lightly coat with cooking spray.
3. Process oats in a food processor until finely ground. Add the drained dates, nut butter, cocoa powder and salt; process until very finely chopped. If the mixture seems dry, add a little of the reserved soaking water, 1 tablespoon at a time. Spread the mixture evenly and firmly into the prepared pan. Refrigerate until cold, about 1 hour. Remove from the pan by lifting the overhanging parchment. Cut into 16 squares.

1. Bring 7 cups of water to a boil. Add fettuccine, stirring to separate the noodles. Cook until just tender, 7 to 9 minutes. Reserve ½ cup of the cooking water and drain.
2. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add shrimp and cook, stirring occasionally, until pink and curled, 2 to 3 minutes. Transfer the shrimp to a bowl.
3. Add butter to the pan and reduce heat to medium. Add garlic and crushed red pepper; cook, stirring often, until the garlic is fragrant, about 1 minute. Add arugula and cook, stirring, until wilted, about 1 minute. Reduce heat to low. Add the fettuccine, yogurt, lemon zest and the reserved cooking water, ¼ cup at a time, tossing well, until the fettuccine is fully coated and creamy. Add the shrimp, lemon juice and salt, tossing to coat the fettuccine. Remove from the heat and toss with Parmesan.
4. Serve the fettuccine topped with basil and more Parmesan, if desired.

1. Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Add broccoli, cover and cook until tender-crisp, 3 to 4 minutes.
2. Meanwhile, heat oil in a large skillet over medium-high heat. Add bell pepper, onion and garlic; cook, stirring often, until the vegetables begin to soften, about 3 minutes. Add the steamed broccoli and cook, stirring, for 3 minutes.
3. Whisk peanut butter, tamari, vinegar, sugar and cornstarch in a small bowl until smooth. Stir into the vegetables. Cook, stirring, until the sauce thickens, about 1 minute. Sprinkle with sesame seeds.

Peanut butter, balanced with a little soy sauce and vinegar, makes a delicious and kid-friendly sauce for broccoli and other vegetables. Giving the broccoli a head start by steaming it before sautéing it with the other vegetables ensures that all the vegetables are nicely cooked at the same time.

1. Preheat oven to 350°F. Coat a large skillet with cooking spray. Heat over medium heat. Cook onion and bell pepper in the hot skillet until tender. Cool slightly. Lightly coat a 2-quart rectangular baking dish with cooking spray; set aside.
2. Meanwhile, combine corn kernels, cream-style corn, corn muffin mix, and egg substitute in a large bowl. Stir in the cooled vegetables. Transfer the mixture to the prepared baking dish.
3. Combine sour cream and Cheddar in a small bowl. Spoon in small mounds over the corn mixture. Bake in preheated oven for about 1 hour or until set. Let stand for 10 minutes before serving.

This easy side dish casserole is bursting with triple the corn—whole kernel corn, cream-style corn, and corn muffin mix. Serve it alongside ribs at your next backyard barbecue.

1. Preheat oven to 375°F. Cook the pasta according to package directions. Drain and return to hot pan. Add spinach; toss to combine. Spoon into a 2-quart casserole; set aside.
2. In a small saucepan combine vegetable broth, onion, and garlic. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until onion is tender. Remove from heat and set aside.
3. Place cashews in a food processor. Cover and process until finely ground. Add half of the water and blend until smooth. Add onion mixture, beans, lemon juice, mustard, salt, and pepper. Cover and process until smooth. Transfer to a medium bowl and stir in the remaining water. Stir bean mixture into pasta mixture in casserole. Sprinkle with bread crumbs.
4. Bake, uncovered, about 30 minutes or until crumbs are toasted. Let stand for 10 minutes before serving.

1. Preheat oven to 350°F. Coat twelve 2½-inch muffin cups with cooking spray. Cut four of the bacon slices crosswise into thirds; chop remaining bacon.
2. In a 12-inch skillet cook large bacon pieces over medium until crisp. Drain bacon on paper towels; discard drippings. Add chopped bacon, apples, and onion to skillet. Cook over medium 5 minutes, stirring occasionally. Add sweet potato; cook 10 minutes or just until potato is tender, stirring frequently. Stir in thyme and pepper.
3. Divide potato mixture among prepared muffin cups. In a medium bowl combine egg and milk; pour over potato mixture (cups will be full). Top with cheese.
4. Bake 25 minutes or until puffed and a knife comes out clean. Cool in cups 5 minutes. Remove from cups. Top with large bacon pieces. Serve warm.

1. Preheat oven to 450°F. Set a wire rack on a baking sheet; coat with cooking spray.
2. Place breadcrumbs, cereal flakes, lemon pepper, garlic powder, paprika and salt in a food processor or blender and process until finely ground. Transfer to a shallow dish.
3. Place flour in a second shallow dish and egg whites in a third shallow dish. Dredge each strip of fish in the flour, dip it in the egg and then coat all sides with the breadcrumb mixture. Place on the prepared rack. Coat both sides of the breaded fish with cooking spray.
4. Bake until the fish is cooked through and the breading is golden brown and crisp, about 10 minutes.

1. Half fill six tall glasses with ice cubes. Divide grape juice or juice of your choice evenly among glasses. Pour sparkling water into glasses, dividing evenly. Stir gently. If desired, float grapes or extra fruit of your choice in the drinks.

1. Preheat oven to 350°F. Coat a large rimmed baking sheet with cooking spray.
2. Combine sausage, cauliflower, flour and cheese in a large bowl; stir until just combined (do not overmix). Form into 36 balls (a generous tablespoon each) and place on the prepared baking sheet.
3. Bake the balls until an instant-read thermometer inserted in the center registers 165°F, about 25 minutes.

1. Heat cherries in the microwave on High until warm, 1 to 2 minutes. Top the cherries with ricotta and almonds.

1. Whisk yogurt, mayonnaise, mustard, salt and pepper in a medium bowl. Discard one egg yolk. Chop the remaining eggs and transfer to the bowl. Add celery and onion and stir to combine. Cut lettuce leaves in half and double-layer them to make 2 lettuce wraps. Divide the egg salad among the wraps and top with basil. Serve with carrot sticks on the side.

1. Heat oil in a large pot over medium heat. Add onion and celery; cook, stirring frequently, until softened and beginning to brown, 3 to 6 minutes. Sprinkle flour, dry mustard, salt and pepper over the vegetables and cook, stirring, for 1 minute more. Add broth and milk; bring to a gentle boil, stirring constantly.
2. Stir in broccoli and potatoes and bring just to a simmer. Simmer, uncovered, stirring occasionally, until the potatoes are tender, 12 to 15 minutes.
3. Add chicken and 1 cup Cheddar and cook, stirring frequently, until cooked through, 4 to 6 minutes. Serve topped with a little more Cheddar and red onion, if desired.

1. Preheat oven to 425°F. Line a 15 x 10 x 1-inch baking pan with foil. Remove stems from mushrooms and discard or save for another use. Place mushroom caps, stem sides down, in prepared pan. Lightly coat the rounded side of each mushroom cap with nonstick cooking spray. Bake about 5 minutes or just until tender. Carefully place mushroom caps, stem sides down, on a double thickness of paper towels to cool.
2. Meanwhile, in a small bowl, combine sour cream, carrot, sweet pepper, green onion, garlic, salt, and the dash black pepper. Place cooled mushroom caps, stem sides up, on a platter. Spoon a scant tablespoon of the sour cream mixture into each mushroom cap. Top each with a broccoli floret. If desired, sprinkle with additional black pepper. Serve immediately.

1. Preheat oven to 425°F. Place a metal rack in a shallow baking pan and coat with cooking spray. Cut turkey into eight evenly sized “nuggets”; set aside.
2. Place egg in a small bowl and beat lightly. In another small bowl, stir together the panko, Parmesan cheese and Italian seasoning. Dip each nugget into egg and then panko mixture, rolling to coat evenly. Place on prepared rack. Lightly coat each nugget with cooking spray. Bake for 20 minutes or until turkey is golden and crispy (165°F).
3. Meanwhile, place Asian cabbage mix in a medium bowl; set aside. In a small bowl, whisk together ¼ cup of the Greek yogurt, 1 teaspoon of the honey, 1 teaspoon of the mustard and the salt. Combine yogurt mixture with the cabbage. Stir in the sliced almonds and the dried cranberries.
4. Prepare dipping sauce: In a small bowl, combine remaining ¼ cup Greek yogurt, remaining 1 teaspoon honey and remaining ¾ teaspoon mustard. Serve turkey nuggets with slaw and dipping sauce.

1. Place chicken in a large saucepan and add enough water to cover. Bring to a simmer over medium heat. Reduce heat to maintain a simmer, cover and cook until the chicken registers 165°F with an instant-read thermometer, 12 to 15 minutes. Transfer to a cutting board. Let stand until cool enough to handle, then chop or shred. Refrigerate until cold, about 30 minutes.
2. Combine yogurt, mayonnaise, tarragon, salt and pepper in a large bowl. Add the cold chicken, celery, grapes (if using) and pecans; stir to combine.
3. To serve, fill each avocado half with about ½ cup chicken salad. (Refrigerate the extra chicken salad for up to 3 days.)

1. Preheat oven to 350°F.
2. Heat oil in a 10-inch cast-iron skillet or nonstick oven proof skillet over medium heat. Add kale, season with ¼ teaspoon salt and ⅛ teaspoon pepper, and sauté for 2 minutes. Stir in marinara (or tomato) sauce and bring to a simmer.
3. Make 8 wells in the sauce with the back of a spoon and carefully crack an egg into each well. Season the eggs with the remaining ¼ teaspoon salt and ⅛ teaspoon pepper.
4. Transfer the pan to the oven and bake until the egg whites are set and the yolks are still soft, about 20 minutes.

1. Place fruit slices on a serving platter. Drizzle with coconut milk and sprinkle with pistachios.

1. In a 3½- or 4-quart slow cooker, combine potatoes and onion. Combine the water, cider vinegar, sugar, tapioca, salt, celery seeds, and pepper in a medium bowl; pour over potatoes in cooker.
2. Cover and cook on Low for 8 to 9 hours or on High for 4 to 4½ hours. Stir in bacon. This easy side dish is lovely served on a bed of baby spinach.