One Pot Pasta Meal

In a Dutch oven over medium-high heat, add butter and oil. Add chicken, season with salt and pepper, and cook, stirring occasionally, until no longer pink, about 6 minutes.

Add onion, celery, and bell peppers and cook, stirring occasionally, until softened, about 5 minutes. Transfer chicken and vegetables to a plate and set aside.

Add chicken broth to pot and bring to a boil. Add pasta and cook for 6-7 minutes. Reduce heat to medium and add tomatoes, lemon juice, carrot, garlic, paprika, if using, and thyme. Add chicken, vegetables, and any accumulated juices, season with salt and pepper, stir to combine, and simmer for 10 minutes.

Garnish with parmesan cheese and basil.

Pressure Cooker Turkey Salad

In bowl of a pressure cooker on Saute setting, add enough oil to coat bottom of pan. Season turkey with salt and pepper. Add turkey and sear on all sides until browned, about 5 minutes. Transfer turkey to a plate. To bowl add salsa, barbecue sauce, chicken broth, cumin, and 1 tablespoon salt, and stir to combine.

Add turkey back to bowl. Cover and select High Pressure cooking for 30 minutes. Once finished, quick release remaining pressure.

Uncover, transfer turkey to a plate and shred. If sauce is runny, select Saute setting and reduce sauce until desired thickness. Place bread on plate and spread a spoonful of sauce. Place a mound of shredded turkey on bread. Top with iceberg lettuce, tomatoes, cilantro, and cotija cheese.

Turkey Calzone and Green Bean Salad

Preheat oven to 425°. Lightly spray a baking sheet with oil.

To make the calzone, in a large frying pan over medium heat, add oil. Add onion and turkey and cook until onion is translucent and turkey is no longer pink, about 7 minutes. Add marinara, season with salt and pepper, mix to combine, and set aside.

Cut pizza dough into 4-6 pieces. Lightly flour a work surface and roll dough into balls and then, using a rolling pin, roll balls into flat rounds.

Place 2 tablespoons turkey mixture and 2 tablespoons cheese onto half of 1 round. Moisten 1 side of round with water and fold in half, over meat-cheese mixture, pinching to close. Crimp edges of half moon, sealing tightly. Place on prepared baking sheet. Repeat with remaining filling and dough. Lightly brush egg wash over tops of calzone and bake until golden, 13-15 minutes. Serve with warmed marinara sauce on the side.

Meanwhile, to make the green bean salad, set corn cob over a medium-high gas flame. Roast corn cob, turning occasionally, until lightly charred in spots, about 5 minutes. Let cool then remove kernels from cob. Let cool.

In a bowl, whisk together vinegar and remaining 2 tablespoons oil. Season with salt and pepper.

In a bowl, add tomatoes, onion, green beans, and corn. Add vinaigrette, season with salt and pepper, and toss to combine.

Panzanella Salad

Slice bread into 1” cubes. On a rimmed baking sheet, spread bread cubes all over. Leave uncovered overnight to dry, tossing occasionally. Or, dry in a 300° oven, tossing occasionally, until lightly toasted, about 20 minutes. Let cool.

In a bowl, combine vinegar, salt, and pepper. Slowly drizzle in olive oil while whisking constantly to form an emulsion.

In a large bowl, add bread, tomatoes, cucumbers, bell pepper, and shallot with half of dressing and toss to coat thoroughly. Add oregano and other half of dressing. Mix thoroughly until all ingredients are evenly coated and distributed. Top with basil.