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.
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.
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.
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.
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