INGREDIENTS
2–3 pound turkey London broil
1/2 cup soy sauce, low sodium
2 Tablespoon fresh ginger, minced
4 cloves or 2 tablespoons fresh garlic, minced
1 Tablespoon extra virgin olive oil
1/2 teaspoon salt
1 teaspoon pepper
Optional garnish: scallions, chopped
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PREPARATION
Whisk together soy sauce, ginger, garlic, olive oil, salt and pepper in a small bowl. Place turkey into a large resealable bag. Pour 1/4 cup marinade and set aside, to save for basting. Pour the rest of the marinade into bag, seal and lightly shake. Place bag in the refrigerator overnight or at least one hour, lightly shaking to spread marinade often.
When ready to cook, preheat grill (or oven) to medium high. Place turkey on grill and cook for about 40–50 minutes, basting often with saved marinade.
Remove from the turkey from the grill when cooked through (at 165˚F, if using meat thermometer), and keep lightly covered to rest for about 15 minutes. Slice across the grain and place on a platter. Garnish with scallions, if desired. Makes 8–10 servings.

INGREDIENTS
1 pound fresh Brussel sprouts, washed and halved
2 Tablespoons extra virgin olive oil
3 Tablespoons balsamic vinegar
1 teaspoon chili oil
1 Tablespoon fresh ginger, minced
salt and pepper to taste
Nonstick cooking spray
Optional: balsamic glaze to garnish
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PREPARATION
Preheat the grill to medium-high for about 10 minutes.
While preheating, in a small bowl whisk the olive oil, balsamic vinegar, chili oil, ginger, a dash of salt and pepper. Place prepared Brussel sprouts in your serving bowl, and pour mixture on top. Mix well, making sure all are soaking up the marinade.
Spray grill pan or heavy foil with nonstick cooking spray. Add sprouts, leaving the extra liquid in the serving bowl. Place on preheated grill. Grill for 20–25 minutes, stirring or flipping have way through. Feel free to taste one to test for doneness.
Remove from the grill and place back into serving dish, mixing with remaining liquid. Sprinkle with additional salt and pepper to taste. Garnish with balsamic glaze, if desired. Makes 4 servings.

INGREDIENTS
1 pound turkey sausage, casings removed, chopped (substitute veggie sausage or a lean meat-based one, if desired)
1/4 cup chopped onion
3–4 garlic cloves, minced (or 3 tablespoons if using pre-minced)
1 Tablespoon chopped chipotle pepper in adobo sauce (save the rest of the can in a container in the fridge — always a yummy, kickin’ addition)
48 ounces chicken broth (or 1 1/2 boxes), low sodium
3/4 cup evaporated nonfat milk (substitute non-dairy, if desired)
1 teaspoon of dried basil + 3 Tablespoons chopped, fresh basil
1 10-oz package fresh tortellini
2 cups fresh baby spinach leaves, chopped
Optional topping: Parmesan cheese, freshly grated
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PREPARATION
Place a dutch oven or large soup pot over medium heat. Add the sausage and cook about 8 minutes, or until browned. Add chopped onion and garlic and sauté for about 5 minutes, or until onion is slightly browned.
Add chipotle pepper to mixture, incorporating into the sausage, onion and garlic.
Add chicken stock, evaporated milk and dried basil. Bring to a simmer and add tortellini. Cook for 5–10 minutes or until tortellini is tender and floats to the top.
Remove from heat and stir in the spinach. Let spinach wilt. Ladle into 4 soup bowls. Top with a sprinkle of fresh basil and Parmesan cheese, if desired. Makes 4 servings. Serve with a side salad or other non-starchy veggies, like the BBQ Brussels.

INGREDIENTS
2–3 pound turkey London broil
1/2 cup soy sauce, low sodium
2 Tablespoon fresh ginger, minced
4 cloves or 2 tablespoons fresh garlic, minced
1 Tablespoon extra virgin olive oil
1/2 teaspoon salt
1 teaspoon pepper
Optional garnish: scallions, chopped
PREPARATION
Whisk together soy sauce, ginger, garlic, olive oil, salt and pepper in a small bowl. Place turkey into a large resealable bag. Pour 1/4 cup marinade and set aside, to save for basting. Pour the rest of the marinade into bag, seal and lightly shake. Place bag in the refrigerator overnight or at least one hour, lightly shaking to spread marinade often.
When ready to cook, preheat grill (or oven) to medium high. Place turkey on grill and cook for about 40–50 minutes, basting often with saved marinade.
Remove from the turkey from the grill when cooked through (at 165˚F, if using meat thermometer), and keep lightly covered to rest for about 15 minutes. Slice across the grain and place on a platter. Garnish with scallions, if desired. Makes 8–10 servings.

INGREDIENTS
24 button mushrooms or 8 large mushrooms
1/2 onion, chopped
3–4 garlic cloves, minced
1 medium zucchini, shredded
1/2 teaspoon red pepper flakes
2 ounces goat cheese
1 cup Panko bread crumbs, whole wheat
Salt and freshly ground pepper to taste
Truffle oil spray
1/4 cup fresh rosemary, chopped
PREPARATION
Preheat oven to 350˚F. Spray prepared mushrooms with truffle oil mister. Sprinkle both side with salt and freshly ground pepper.
Sauté onion, garlic, zucchini shreds in 1 teaspoon oil. Add red pepper flakes and goat cheese. Stir until goat cheese is well mixed into veggies. Remove from heat. Add panko bread crumbs and still well.
Spoon either by teaspoon into button mushrooms or by tablespoon into larger mushrooms. Top with Parmesan cheese and another truffle oil spray. Bake for 25 minutes. Broil for 3 minutes. Sprinkle fresh rosemary. Makes 8 appetizer or side dish servings.

INGREDIENTS
1 pound asparagus spears, washed, trimmed, sliced into thirds
2 Tablespoons olive oil
4–5 garlic cloves, minced
freshly ground pepper and coarse salt, to taste
1/4 cup chopped walnuts or pine nuts
1 Tablespoon truffle oil, divided
1–2 Tablespoons fresh lemon juice, divided
1 cup uncooked quinoa (or other whole grain)
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PREPARATION
Preheat oven to 400˚F. Place nonstick foil on bottom of rimmed baking pan.
Toss prepared asparagus with olive oil, garlic, salt and pepper. Spread out onto baking pan. Place pan in oven and roast for about 10 minutes, mixing halfway. Remove from oven, add walnuts and toss well. Place tray back in oven for another 10 minutes.
While asparagus are roasting, prepare quinoa (or other whole grain) according to package directions. Place in serving bowl. Toss with 1/2 tablespoon truffle oil and 1/2 — 1 tablespoon lemon juice.
Remove asparagus from oven and toss with 1/2 tablespoon truffle oil and 1/2–1 tablespoon lemon juice. Place on top of quinoa, one more grind of fresh black pepper and serve. Makes 2–3 main dish servings or 4–6 side dish servings.

INGREDIENTS
1 Tablespoon olive oil
3–4 large carrots, peeled, slice into coins
1/4 teaspoon ground ginger
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg (go with 1/4 or more if you really, really like nutmeg)
1/3 cup vegetable broth, low sodium
1–2 Tablespoons honey
salt and pepper to taste
PREPARATION
Place a large iron skillet over medium-high heat. Add olive oil and spread all over pan. Add carrots, ginger, cinnamon and nutmeg. Stir well to blend and continue cooking for about 8 minutes. Add broth and cook for 5 more minutes. Add honey, stir and cook until carrots are tender, about 8 more minutes. Sprinkle with salt and pepper to taste. Pour into serving dish. Garnish with extra cinnamon and a dab of honey. Makes 4 servings.

INGREDIENTS
1 Tablespoon olive oil
3–4 large carrots, peeled, slice into coins
1/4 teaspoon ground ginger
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg (go with 1/4 or more if you really, really like nutmeg)
1/3 cup vegetable broth, low sodium
1–2 Tablespoons honey
salt and pepper to taste
PREPARATION
Place a large iron skillet over medium-high heat. Add olive oil and spread all over pan. Add carrots, ginger, cinnamon and nutmeg. Stir well to blend and continue cooking for about 8 minutes. Add broth and cook for 5 more minutes. Add honey, stir and cook until carrots are tender, about 8 more minutes. Sprinkle with salt and pepper to taste. Pour into serving dish. Garnish with extra cinnamon and a dab of honey. Makes 4 servings.