Super-Stuffed Baked Potatoes

• 2 slices bacon
• 4 russet potatoes (about 8 ounces each)
• 1 tsp extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 3 c cauliflower florets (1 small head)
• 1/3 c buttermilk
• 1 clove garlic, grated
• 1 tsp white vinegar
• 1/8 tsp hot paprika, plus more for topping
• 1/2 c shredded sharp cheddar cheese
• 2 scallions, thinly sliced

Cook the bacon in a skillet over medium heat, turning, until crisp. Transfer to paper towels to drain and reserve 1 tablespoon of the drippings. Chop the bacon.

Preheat the oven to 400 degrees F. Rub the potatoes with the olive oil and season with salt and pepper. Place on a baking sheet and bake 30 minutes. Pierce each potato in a few spots with a fork and continue baking until tender, 15 to 20 more minutes.

Meanwhile, fit a medium pot with a steamer insert, fill with 2 inches of water and bring to a boil. Add the cauliflower, cover and steam until crisp-tender, about 10 minutes. Transfer the cauliflower to a food processor. Add the buttermilk, garlic, vinegar, paprika, the reserved bacon drippings, 1/2 teaspoon salt, and pepper to taste; pulse until smooth. Set aside 1/4 cup of the cauliflower puree for topping.

Slice a thin layer off the top of each potato, then scoop the flesh into a bowl, leaving a 1/4-inch-thick wall. Mix the potato flesh with the remaining cauliflower puree, three-quarters each of the cheese and scallions, 1/2 teaspoon salt, and pepper to taste. Stuff the potato skins with the potato-cauliflower mixture and sprinkle with the remaining cheese. Bake until the cheese melts and the filling is warmed through, about 12 minutes. Top with the reserved cauliflower puree, the remaining scallions, the bacon and more paprika.

Spanish Turkey Meatball Stew

• 2 tbsp extra-virgin olive oil
• 1 lg onion, chopped
• 5 cloves garlic, minced
• Kosher salt
• 1 tsp smoked paprika
• 1 c sliced small carrots
• 2 14-oz cans diced fire-roasted tomatoes
• 2 c low-sodium chicken broth
• 1 15-oz can chickpeas, drained and rinsed
• 1 1/4 lb lean ground turkey
• 3/4 c loosely packed fresh parsley, chopped, plus more for topping
• Freshly ground pepper

Heat the olive oil in a large skillet over medium-high heat. Add the onion, garlic and a pinch of salt and cook, stirring occasionally, until soft, about 5 minutes. Transfer half of the mixture to a large bowl.

Add the paprika and carrots to the remaining onion mixture in the skillet and cook 1 minute. Add the tomatoes, chicken broth and chickpeas; bring to a rapid simmer and cook, stirring occasionally, until the sauce thickens slightly, about 6 minutes.

Meanwhile, add the ground turkey, parsley, 1 teaspoon salt and 1/4 teaspoon pepper to the bowl with the reserved onion mixture and mix with your hands. Form the turkey mixture into 20 meatballs. Place the meatballs in the skillet with the sauce and simmer, turning once, until cooked through, about 7 minutes. Serve with more pepper and parsley.

Lettuce Wedges with Blue Cheese Dressing

• Juice of 1 large lemon
  
• 1 c mayonnaise
• 1 c  buttermilk
• 1/2 c sour cream
• 1 1/2 tsp garlic powder
• 1 1/2 tsp onion powder
• 6 ozblue cheese, crumbled
• 2 heads iceberg lettuce
• 10 slices bacon, cooked and crumbled
• 1 med tomato, finely diced
• Freshly ground pepper

In a medium mixing bowl, combine the lemon juice, mayonnaise, buttermilk, sour cream, garlic powder and onion powder. Whisk the mixture together until smooth. Add the cheese and mix just until blended. Chill in an airtight container in the refrigerator at least 2 hours before serving.

Core and quarter each head of lettuce. Serve a generous dollop of dressing over each lettuce wedge and top with the bacon and tomato. Season with pepper.