Polenta with Chard and White Beans

In a nonstick frying pan over medium-low heat, warm 1 tablespoon olive oil. Remove polenta from packaging and slice into 8-10 slices. Sprinkle each side with salt and pepper and place in pan. Cook until one side is brown and crisp, 5-6 minutes. Flip and cook until other side is crisp, another 5-6 minutes.

Meanwhile, heat remaining 1 tablespoon olive oil in another frying pan over medium-low heat. Add garlic and cook until fragrant, about 30 seconds. Add beans and allow to warm up, about 3 minutes. Add chard to pan and stir until chard begins to wilt, 3-4 minutes. Continue to cook, stirring occasionally, until chard is tender, another 2-3 minutes.

To serve, place polenta on a platter and top with bean-chard mixture.

Vegetable Barley Soup with Walnut Pesto

In a large Dutch oven over medium-high heat, warm 2 tablespoons oil. Add onions and cook until translucent, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add mushrooms and thyme and continue to cook, about 5 minutes. Add squash, carrot, celery and apple and continue to cook, 5-7 minutes. Add jalapeño, barley and broth and increase heat to high and bring to a boil. Reduce heat to a simmer, cover, and cook, stirring occasionally, about 40-50 minutes. Season with salt and pepper.

Meanwhile, to make pesto, bring medium saucepan over high heat filled with water to boil. Add chard and cook, about 2 minutes. Drain, rinse under cold water and drain again. In a food processor, add chard, walnuts, cheese, oil, garlic and salt and puree until smooth. Spoon pesto over soup.

Pomegranate Marinated Turkey

In a shallow casserole dish, combine honey, shallot, lemon juice and zest, pomegranate molasses, Worcestershire sauce, hot sauce and garlic. Add turkey, coat liberally, cover in plastic wrap and let marinate in refrigerator, turning occasionally, 1 hour up to 2 hours.

Preheat oven to 425°. Prepare a rimmed baking sheet covered with aluminum foil. Remove turkey from dish, discarding marinade, and transfer to prepared baking sheet. Season with salt and pepper. Bake until an instant-read thermometer reads 165°, about 30 minutes. Serve with wild rice pilaf.