Italian Turkey Zoodles

Arugula Salad with Citrus Vinaigrette

1 . In a jar with a tight fitting lid, combine grapefruit juice, orange juice, olive oil, and salt. Shake vigorously.

2 . In a salad bowl, combine arugula, pear, and red pepper. Drizzle dressing over salad, and toss to coat. Serve immediately.

Garlic Pita Bread Bites

1 . Preheat oven to 350 degrees F (175 degrees C).

2 . Open pita bread halves and roughly cut into approximately 2 inch pieces. Arrange on a medium baking sheet.

3 . In a small saucepan over medium heat, melt butter and mix in garlic and dried Italian-style seasoning. Pour the mixture over pita bread pieces.

4 . Sprinkle bread with Parmesan cheese, adjusting the amount as desired. Bake in the preheated oven 10 minutes, or until lightly browned.

Kicked-Up Goulash

1 . Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain. Return drained macaroni to the pot.

2 . Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until partially browned, 3 to 5 minutes; add pearl onions, corn, and Italian seasoning. Continue to cook and stir until the beef is no longer pink, about 2 minutes. Place a cover on the skillet and cook until the onions are heated through, 3 to 5 minutes. Drain and discard excess fat. Add beef mixture to macaroni.

3 . Pour spaghetti sauce over the beef and pasta; stir to coat. Heat over medium-low heat, stirring occasionally, until hot, about 5 minutes.

4 . Season pasta mixture with salt and more Italian seasoning, as needed; top with Cheddar-Monterey Jack cheese blend to serve.

Polish Nalesniki

1 . Process ricotta cheese and cream cheese in a food processor until smooth and creamy; add egg yolk, melted butter, sugar, vanilla extract, and salt and process until fluffy.

2 . Divide cheese mixture between the crepes. Spread filling into a thin layer and roll crepes around the filling.

3 . Melt 1 teaspoon butter in a skillet over medium heat. Fry 3 crepes in melted butter until heated through, 1 to 2 minutes per side; repeat with remaining butter and crepes.

Pudding in a Mug

1 . Place milk and chocolate in a 12-ounce microwave-safe mug or a 2-cup glass measuring cup.

2 . Microwave on High until hot but not boiling, 60 to 90 seconds. Stir to melt chocolate.

3 . Stir cornstarch, sugar, and salt together in a small bowl; blend into the milk mixture.

4 . Microwave on High for 30 seconds, stir, and continue to heat until mixture thickens and just begins to boil, about 15 seconds more.

Sesame Anise Melts

1 . Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets.

2 . Sift together the flour, baking soda and salt, set aside. In a medium bowl, cream together the lard and sugar. Stir in the egg and anise seeds. Add dry ingredients, mix well. Put the sesame seeds into a shallow bowl or saucer. Roll dough into 1 inch balls, roll them in the sesame seeds to coat. Place them 1 1/2 inches apart onto the prepared cookie sheets. Flatten the balls slightly using the bottom of a glass.

3 . Bake for 6 to 9 minutes in the preheated oven. Remove from baking sheets to cool on wire racks. Store in an airtight container.

Simple Yogurt Parfaits

1 . Place 4 ounces of yogurt in the bottom of 8 round, lidded containers. Place 1/4 cup blueberries in each container. Top each with 1 ounce granola. Cover containers and refrigerate until ready to serve.

Persian Rice with Potato Tahdig

1 . Rinse and drain rice 2 times.

2 . Bring a large pot of water to a boil. Add rice and salt; cook for 6 minutes. Drain in a colander. Rinse rice and drain again.

3 . Put oil in the bottom of the pot and place potato slices in a single layer over top. Pour cooked rice on top of potato slices, cover, and cook over low heat until rice and potatoes are tender, 20 to 30 minutes.

4 . Invert carefully onto a serving plate so sliced potatoes are on top of rice.

Salad with chicken and capers

1 . Boil chicken fillet (150g). Cut into small cubes.

2 . Boil the eggs (3 pcs.), cut into slices.

3 . Boil carrots (1 piece). Cut into small cubes.

4 . Boil the potatoes (1 piece). Cut into small cubes.

5 . Chop leeks in thin rings.

6 . Remove the skin from the cucumber (1 piece). Cut the cucumber into small cubes.

7 . In a bowl combine all the chopped ingredients for the salad. Then add canned peas (1/2 can), add capers (2 tablespoons). Then add salt to taste and dress the salad with mayonnaise.

8 . Bon appetit!

Paleo Berry Compote or Cobbler

1 . Place berries in a saucepan over medium heat. Cover saucepan and cook until berries soften and begin to break apart, about 5 minutes. If berries look dry when cooking, add 1 teaspoon of water to the saucepan. Remove from heat.

2 . Whisk coconut milk and cinnamon together in a bowl.

3 . Transfer berries to a bowl; pour coconut milk mixture over berries and sprinkle almond meal on top.

Curried Cauliflower-Potato Soup

1 . Preheat the oven to 400 degrees F (200 degrees C).

2 . Place cauliflower and onions on a baking sheet. Drizzle with olive oil and sprinkle with cumin, coriander, salt, and pepper; mix to coat.

3 . Place in the preheated oven and roast until cauliflower is browned and cooked, but not too soft, about 25 minutes.

4 . While cauliflower is roasting, melt butter in a large saucepan over low heat. Add garlic and cook until fragrant, about 3 minutes. Stir in potato and turmeric. Add stock and increase heat to medium; bring to a simmer. Cover and cook until potato is soft, about 10 minutes.

5 . Remove cauliflower and onions from the oven. Place 1 cup cauliflower in a bowl and set aside. Add remaining cauliflower and onions to the soup. Return soup to a simmer and cook until flavors have melded, about 5 minutes.

6 . While soup is simmering, place almonds in a dry skillet over low heat. Cook, stirring frequently, until golden, 3 to 5 minutes.

7 . Puree soup with an immersion blender until smooth. Adjust seasoning as needed. Ladle into bowls, add reserved cauliflower, and top with toasted almonds.

Slow Cooker Lamb Stew with Butternut Squash and Marsala Wine

1 . Season lamb with 1/2 teaspoon salt and pepper.

2 . Melt butter in a large skillet over medium heat. Add onion, shallot, and a pinch of salt; saute until translucent, 3 to 5 minutes. Add lamb and brown for 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Transfer to a slow cooker.

3 . Add butternut squash, mushrooms, sweet potato, carrots, and celery; mix ingredients. Add bone broth and Marsala wine; it won't look like enough liquid but don't worry. Place rosemary and thyme on top.

4 . Cover and cook on High for 4 hours. Lift fresh herbs and stir the stew. Replace herbs, cover, and cook on Low until vegetables and lamb are tender, about 2 more hours.

5 . Remove herbs before serving.