Ingredients

• 1 pound organic/free range lean ground turkey
• 1 medium organic red/orange/yellow bell pepper, chopped
• 1 medium organic onion, chopped
• 3 organic garlic cloves, minced
• 2 cans (15 ounces each) organic black beans, rinsed and drained
• 1 jar (16 ounces) organic/GF salsa
• 1 can (15 ounces) organic/GF tomato sauce
• 1 can (14-1/2 ounces) organic/GF Mexican stewed tomatoes
• 1 teaspoon each organic onion powder, garlic powder and ground cumin
• 12 organic/GF corn tortillas (6 inches)
• 2 cups (8 ounces) organic shredded reduced-fat cheddar cheese, divided

Instructions

In a large nonstick saucepan coated with cooking spray, cook turkey, green pepper and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.

Stir in beans, salsa, tomato sauce, tomatoes, onion powder, garlic powder and cumin. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes.

Preheat oven to 350°. Spread 1 cup meat sauce into a 13×9-in. baking dish coated with cooking spray. Top with six tortillas. Spread with half the remaining meat sauce; sprinkle with 1 cup cheese. Layer with remaining tortillas and meat sauce.

Cover and bake 20 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until bubbly and cheese is melted. Yield: 10 servings.

Ingredients

• 24 jumbo organic pasta shells, (8 ounces)
• 1 ½ teaspoons organic extra-virgin olive oil
• 2 organic onions, finely chopped
• 2 organic 10-ounce packages frozen chopped spinach, thawed and squeezed dry
• 2 cups organic part-skim ricotta cheese
• 2/3 cup organic plain dry breadcrumbs
• 1/2 cup organic freshly grated Parmesan cheese, divided
• 1/4 teaspoon organic ground nutmeg
• 1/8 teaspoon salt
• Freshly organic ground pepper, to taste
• 1 large organic egg white, lightly beaten
• 3 cups organic prepared marinara sauce, preferably low-sodium

Instructions

• Preheat oven to 375 °F. Cook shells in a large pot of boiling water, stirring often, until just tender, about 15 minutes or according to package directions. Drain and rinse under cold water. Set aside.
• Heat oil in a large nonstick skillet over medium-high heat. Add onions and cook, stirring occasionally, until softened, about 3 minutes. If using fresh spinach, add it in batches and toss with tongs until wilted.
• Drain in a colander, pressing out excess moisture with the back of a spoon. Let cool. If using thawed frozen, add it to the onions and toss to mix well. Set aside.
• Combine ricotta, breadcrumbs, 1/4 cup Parmesan and nutmeg in a bowl; mix well. Add the reserved spinach and season with salt and pepper. Stir in egg white. Stuff each of the reserved shells with a generous 2 tablespoons of the ricotta mixture.
• Spread 1 cup marinara sauce in the bottom of a 9-by-13-inch baking dish. Arrange the stuffed shells in a single layer. Top with the remaining 2 cups of the sauce and sprinkle with the remaining 1/4 cup Parmesan cheese. Bake until the top is golden and the shells are heated through, about 30 minutes. (If the top browns too quickly, tent loosely with foil.) Let cool for 10 minutes before serving.

Ingredients

• ¼ cup GF/organic sake
• ¼ cup GF/organic mirin
• 4 tablespoons organic/GF white miso paste
• 3 tablespoons organic coconut sugar
• 4 wild caught/organic black cod fillets, about 1/2 pound each

 
Instructions

• Two to 3 days beforehand, make the miso marinade and marinate the fish. Bring the sake and mirin to a boil in a medium saucepan over high heat.
• Boil for 20 seconds to evaporate the alcohol. Turn the heat down to low, add the miso paste, and whisk. When the miso has dissolved completely, turn the heat up to high again and add the sugar, whisking constantly to ensure that the sugar doesn’t burn on the bottom of the pan.

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Ingredients
 
Spring rolls:

• 2 small handfuls organic mint leaves
• 2 ripe organic mangos, sliced into long, thin strips (see photos)
• 1 large organic red bell pepper, seeded, membranes removed and sliced into long, thin strips
• 2 organic jalapeños, seeded, membranes removed and sliced into long, thin strips
• 4 organic green onions, green and white parts, chopped (about ⅓ cup)
• 1 large organic English cucumber, cut into long thin strips
• 6 to 7 round GF/organic rice papers, also known as spring roll wrappers or spring roll skins

 
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