Cheese & Spinach Stuffed Portobellos

• 4 6-inch portobello mushroom caps
• 4 cups spinach, chopped
• 1 cup panko breadcrumbs
• 1 cup shredded mozzarella cheese
• 2 shallots (1 finely chopped, 1 thinly sliced)
• 1 large tomato, diced
• 3 tablespoons grated pecorino romano cheese, plus shaved pecorino for topping
• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• Kosher salt and freshly ground pepper
• 1/2 cup ricotta cheese

Preheat the broiler. Mist a foil-lined broiler pan with cooking spray. Put the mushrooms gill-side down on the pan; broil 5 minutes.

Meanwhile, toss the spinach, breadcrumbs, mozzarella, chopped shallot, tomato, 2 tablespoons each pecorino and olive oil, 1/2 teaspoon salt, and pepper to taste in a medium bowl.

Remove the mushrooms from the broiler and turn them gill-side up on the pan. Season with salt and pepper. Mound the spinach filling on the mushrooms and top with the ricotta. Sprinkle with the remaining 1 tablespoon pecorino and broil until the filling is heated through and the ricotta is lightly browned, about 5 minutes.

Meanwhile, toss the celery, sliced shallot and the remaining 1 tablespoon olive oil in a bowl and season with salt and pepper. Top with shaved pecorino. Divide the mushrooms among plates and serve with the celery salad. Drizzle with olive oil.

Turkey Portobello Burgers

• 1 large portobello mushroom cap
• 1 tablespoon coarsely chopped shallot
• 3 tablespoons lightly packed fresh parsley
• 1 1/4 pounds 85% to 93% lean ground turkey
• 2 tablespoons extra-virgin olive oil, plus more for brushing
• 1 teaspoon Worcestershire sauce
• Kosher salt and freshly ground pepper
• 8 thin slices manchego or white cheddar cheese
• 4 English muffins, split
• Dijon mustard, mayonnaise and sliced avocado, for topping

Use a spoon to scrape out the gills from the underside of the mushroom cap. Cut the cap into 1-inch pieces and transfer to a food processor. Add the shallot and parsley and pulse until chopped.

Transfer the mushroom mixture to a large bowl. Add the turkey, olive oil, Worcestershire sauce, 1 teaspoon salt, and pepper to taste; gently mix with your hands until just combined. Divide into 4 balls, then lightly press into 4-inch-wide, 1-inch-thick patties. Put on a large plate, cover and refrigerate until firm, about 30 minutes.

Preheat a grill to medium. Brush the grates with olive oil. Grill the patties, undisturbed, until marked on the bottom, 4 to 5 minutes. Give the patties a quarter turn and cook until marked again, 4 to 5 more minutes. Flip the patties and grill until cooked through, 6 to 7 more minutes; top each with 2 slices cheese during the last 3 minutes of cooking and cover with a disposable aluminum pan to melt.

Toast the English muffins on the grill, then spread with mustard and mayonnaise. Serve the patties on the English muffins; top with avocado.

Fish Tacos with Salsa

• 1 large tomatillo, husked, rinsed and chopped
• 1 medium tomato, chopped
• 1/2 small red onion, finely chopped
• 3 tablespoons chopped fresh cilantro
• 2 tablespoons fresh lime juice, plus lime wedges for serving
• 1/2 jalapeno pepper, minced (remove seeds for less heat)
• Kosher salt
• Vegetable oil, for frying
• 1 1/4 pounds catfish fillets, cut into 1-inch pieces
• Freshly ground pepper
• 1/4 cup instant flour (such as Wondra) or cornstarch
• 8 corn tortillas, warmed
• 1 cup shredded iceberg lettuce

Make the salsa: Mix the tomatillo, tomato, onion, cilantro, lime juice and jalapeno in a bowl and season with salt.

Heat 1/2 inch vegetable oil in a deep skillet or pot over medium-high heat. Season the fish with 1/2 teaspoon salt and 1/4 teaspoon pepper, then toss with the flour in a bowl. Fry the fish in 2 batches, turning as needed, until golden brown and just cooked through, 3 to 4 minutes per batch. Transfer to a paper towel-lined plate to drain; season with salt.

Fill the tortillas with the fish, lettuce and salsa. Serve the tacos with lime wedges.

Dill-licous Roast Beef Wraps

• 3 cups shredded coleslaw mix
• 1/4 cup chopped fresh dill
• 1 tablespoon white wine vinegar
• 1/4 teaspoon sugar
• 1/4 cup mayonnaise
• 2 tablespoons sour cream
• 2 tablespoons horseradish, drained
• Kosher salt and freshly ground pepper
• 1/4 pound sliced dill-flavored havarti cheese
• 1/2 pound deli-sliced roast beef
• 4 whole-wheat wraps
• Vegetable or potato chips, for serving

Make the slaw: Toss the coleslaw mix, dill, vinegar, sugar, mayonnaise, sour cream, horseradish, 3/4 teaspoon salt, and pepper to taste in a bowl.

Layer the cheese, roast beef and slaw in the center of the wraps. Fold in the sides, then roll up tightly. Cut in half and serve with chips, if desired.

Mao Pao Tofu

• 1 (3 1/2-ounce) bag boil-in-bag rice
• 2 tablespoons low-sodium soy sauce, divided
• 2 tablespoons dry sherry, divided
• 1/2 pound lean ground pork
• 1 tablespoon peanut oil
• 1 (14-ounce) package extra-firm tofu, drained and cubed
• 3 tablespoons chopped green onions
• 1 tablespoon minced fresh ginger
• 1 tablespoon chile paste with garlic
• 2 teaspoons minced fresh garlic
• 1/4 teaspoon salt
• 1 cup fat-free, less-sodium chicken broth
• 2 teaspoons cornstarch
• 1 tablespoon water

Cook rice according to directions.

Combine 1 tablespoon soy sauce, 1 tablespoon sherry, and pork; set aside.

Heat oil in a wok over high heat. Add tofu; stir-fry 3 minutes. Add pork mixture; stir-fry 3 minutes. Stir in onions and next 4 ingredients; stir-fry 30 seconds. Add 1 tablespoon soy sauce, 1 tablespoon sherry, and broth; cook 2 minutes. Combine cornstarch and water; stir with a whisk. Add to wok; cook 30 seconds or until slightly thick, stirring constantly. Serve over rice.

Coconut Chicken Fingers

• 4 (6-ounce) skinless, boneless chicken breast halves, cut into 1/2-inch-thick strips
• 1/2 teaspoon salt
• 1/4 teaspoon ground red pepper
• 1 cup rice flour
• 1 cup whole buttermilk
• 1 large egg
• 1 1/2 cups unsweetened flaked coconut
• 3 tablespoons canola oil
• Sweet chile sauce

Sprinkle chicken with salt and pepper. Place flour in a shallow dish. Combine buttermilk and egg in a shallow dish, stirring well. Place coconut in a shallow dish. Dredge chicken in flour; shake off excess. Dip chicken in egg mixture; dredge in coconut.

Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken to pan; cook 6 minutes or until done, turning to brown. Serve with chile sauce, if desired.

Spanish Spaghetti with Olives

• 8 ounces thin spaghetti
• 1 tablespoon olive oil
• 2 cups chopped onion
• 2 teaspoons minced garlic
• 1 teaspoon dried oregano
• 1/2 teaspoon celery salt
• 1/4 teaspoon crushed red pepper
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon crushed saffron threads (optional)
• 8 ounces extra-lean ground beef
• 1 2/3 cups lower-sodium marinara sauce
• 1/2 cup sliced pimiento-stuffed olives
• 1/4 cup dry sherry
• 1 tablespoon capers
• 1/4 cup chopped fresh parsley, divided

Cook pasta according to package directions, omitting salt and fat; drain.

Heat oil in a large skillet over medium-high heat. Add onion to pan; sauté 4 minutes or until tender. Add garlic; sauté 1 minute. Stir in oregano, celery salt, red pepper, black pepper, and saffron, if desired. Crumble beef into pan; cook 5 minutes or until beef is browned, stirring to crumble. Stir in marinara sauce, olives, sherry, capers, and 3 tablespoons parsley. Bring to a boil; reduce heat, and simmer 15 minutes.

Add spaghetti to sauce mixture. Cook 2 minutes or until thoroughly heated. Sprinkle with remaining 1 tablespoon parsley.