1 lb lasagna noodles 2 lb sweet potatoes, peeled and cubed 2 Tbsp plus 1/2 tsp sea salt, divided 2 garlic cloves, minced 1/4 tsp black pepper 1 cup vegetable broth 2 cups shredded mozzarella, divided 1 cup cauliflower rice 32 oz tomato sauce 6 oz fresh spinach 1 Tbsp chopped parsley Soak noodles in hot water for 30 minutes. Preheat oven to 425F. Put sweet potatoes in a large sauce pot and cover with 1 inch of water. Add 2 Tbsp salt and bring to a boil. Cook until fork tender, about 15 minutes; drain. Mash cooked sweet potatoes with 1/2 tsp sea salt, garlic, pepper and broth. Fold in 1 cup of mozzarella and the cauliflower rice. Pour 1/2 cup of tomato sauce into a 9 x 9 baking pan at least 3’ deep. Spoon the mashed sweet potatoes into a piping bag (you can use a zip lock bag) and cut the tip. Put down an even layer of noodles. Pipe a layer of potatoes over them. Pipe a layer of potatoes over them. Top with spinach and then more sauce. Repeat with 2 more layers, until pan is full. Finish the top layer with any remaining sauce and 1 cup mozzarella. Top with parsley. Bake for 25 minutes, until lasagna is bubbling at the edges and cheese has browned. Makes 4-6 servings. Pri  nt or download this recipe Recipe courtesy of Jerry James Stone

Potato Topping : 5 lb gold potatoes, peeled and cubed 2 Tbsp salt plus 1 tsp sea salt divided ¼ c butter, softened 1 ½ c milk ¼ tsp black pepper 2 Tbsp chopped parsley 1 egg, beaten Filling : 2 lb large, whole mushrooms, trimmed ½ cup chopped onion 1 ½ cups frozen mixed vegetables 1 Tbsp olive oil ½ tsp sea salt 2 cups vegetable broth 2 Tbsp flour ¼ tsp Worcestershire sauce Prepare the potato topping : Place potatoes in a large sauce pot and cover with 1 inch of water. Add 2 Tbsp salt and bring to boil. Cook until fork tender, about 20 minutes. Mash potatoes with sea salt, butter, milk, pepper, parsley and egg. Prepare the filling : Place mushrooms onion and mixed vegetables in a 4 quart Dutch oven or 9/13 inch spray coated ceramic baking dish. Add olive oil and sea salt and mix until thoroughly coated. Bake at 425 F for 15 minutes or until mushroom reduce in size by about a half. Whisk together broth, flour and Worcestershire sauce. Pour sauce over vegetables and bak in center of oven for about 3 minutes, until sauce has thickened. Remove baking dish from oven. Spoon potato mixture over all and gently spread potatoes, then broil 1 – 2 minutes to brown the topping. Makes 6-8 servings Print or download this recipe Recipe courtesy of Costco connection

INGREDIENTS 1 pound skirt steak (Arrachera steak) 2 Sunkist® Navel oranges, juiced 3 cloves of garlic, finely chopped 3 tablespoons of vegetable oil 4 corn tortillas Salt and pepper to taste DIRECTIONS Slice the skirt steak into 2-inch strips. Add the sliced steak to a bowl and squeeze the juice of two Sunkist® Navel oranges onto the steak. Add the garlic and oil. Season with salt and pepper to taste. Mix together. Heat pan or grill and cook the steak to desired temperature. Heat corn tortillas on a flat pan. Layer the cooked steak on the warmed corn tortillas, top each taco with Sunkist® Navel orange salsa (recipe below). NAVEL ORANGE SALSA INGREDIENTS 1 Sunkist® Navel orange, peeled and diced 1 red onion, thinly sliced 1/2 bunch of cilantro, chopped 1 jalapeño, chopped DIRECTIONS Peel and dice Navel oranges. Thinly slice red onion and chop cilantro and jalapeño. Mix all ingredients together to create the salsa. Print or download this recipe

Sweet apples, crunchy toasted walnuts and broccoli slaw make up this simple salad. A honey lemon vinaigrette is the perfect finish. (Make it a main dish salad by adding your choice of lean protein INGREDIENTS Dressing 3 tablespoons extra virgin olive oil 3 tablespoons lemon juice 1 1/2 tablespoons honey 1/2 teaspoon kosher or sea salt 1/2 teaspoon ground ginger (optional) Freshly ground pepper to taste Salad 3/4 cup coarsely chopped California walnuts, toasted 1/2 cup dried cranberries 1/4 cup minced red onion 1 (12-oz.) bag broccoli slaw (4 cups) 1 large apple, cored and cut into small bite-size pieces (preferably honey crisp or Fuji) Whisk together all dressing ingredients in a large bowl. Add walnuts, cranberries, onion, broccoli slaw and apple. Toss well to coat with dressing. Print or download this recipe Recipe Courtesy of California Walnuts

SALAD: 5 cups broccoli florets, cut into 1/2-inch pieces 1/2 cup chopped red onion 1 cup shredded sharp Cheddar cheese 1 cup cooked and crumbled bacon pieces 1 cup sunflower kernels 3/4 cup Ocean Spray® Craisins® Original Dried Cranberries DRESSING: 1 cup salad dressing or mayonnaise 1/4 cup sugar 2 tablespoons red wine vinegar 1/2 teaspoon salt 1/4 teaspoon pepper Combine all salad ingredients in a large mixing bowl; mix well. Combine dressing ingredients in a small mixing bowl. Mix until thoroughly combined using a fork or wire whisk. Add dressing to salad and mix well. Refrigerate 1 hour. Makes 8 to 10 servings. Per Serving: Calories 451, Fat Cal. 306, Protein 13grams, Carb. 27grams, Fat 34grams, Chol. 35mg, Sodium 611mg, Vit. A (12%DV), Vitamin C (15%DV), Vit. E (33%DV), Calcium (15%DV) Print or download this recipe Recipe Courtesy of Ocean Spray

INGREDIENTS kosher salt 1 pound box linguine pasta 1 pound baby spinach 1 small or medium zucchini, cut into long, fine julienne strips 2 whole lemons, preferably organic, washed and dried 1 cup heavy cream salt freshly ground pepper freshly grated Parmigiano Reggiano cheese, to taste Bring a large pot of water to a boil. Add salt and the linguine and cook, stirring, until the linguine is almost al dente, about 10 minutes. Stir in the spinach and the zucchini, if using. Cook, stirring frequently, until the linguine is al dente and the spinach is tender, about 3 minutes. Meanwhile, using a microplane grater, zest the lemons (removing only the fragrant deep yellow skin and avoiding the bitter pith). Halve the lemons and squeeze the juice into a small bowl. Remove 1/2 cup of the pasta water from the pot and drain the linguine. Pour the lemon juice over the pasta. Add the pasta water, cream and lemon zest to the large pot and cook, stirring, until the cream thickens slightly, about 1 minute. Add the linguine and toss well until thoroughly coated. Season with salt and pepper, transfer to a bowl and serve with grated Parmigiano Reggiano. Print or download this recipe Recipe courtesy of Tina Ujlaki

½ lb bacon or country ham, diced 2 Tbsp unsalted butter 1 cup Vidalia onions, diced ½ cup celery ½ cup carrots, diced 1 tsp fresh English peas, or green peas 4 cups vegetable broth ½ cup heavy cream Sea slat and freshly ground pepper to taste Herbs Croutons 2 Tbsp chives, minced Crème Fraiche (optional) Cook bacon or ham in a large stockpot until brown and crispy. Remove and set aside. Add butter, onion, celery, carrots, and garlic to stockpot. Mix together and sweat on medium-low heat until soft, about 2 -3 minutes. Add peas and vegetable broth and bring to a simmer. Cook soup gently about 5 minutes until peas are done. Remove soup from heat and pour into a blender; puree on highest setting until smooth. Strain soup back into pot through a fine strainer. Return to heat and adjust seasoning with sea salt and freshly ground pepper, then add cream. Serve immediately in warm bowls. Garnish with herbed croutons, reserves bacon or ham and minced chives. A dollop of Crème Fraiche can be added on top (optional) Print or download this recipe Recipe courtesy of Chef Mark DeMarco Executive Chef at the Biltmore

INGREDIENTS 1 cup unsweetened coconut milk 1 cup coconut water 1 cup chopped fresh DOLE® Tropical Gold® Pineapple 1 medium ripe DOLE® Banana 2 tablespoons maple syrup 8 fresh mint leaves DIRECTIONS COMBINE all ingredients in blender. Cover, blend until smooth. GARNISH smoothie glasses with additional fresh mint, if desired, serve. Print or download this recipe Recipe courtesy of dole.com

1 lb flank steak, thinly sliced ½ cup soy sauce 2 Tbsp chile garlic sauce 1 Tbsp sesame oil 2 Tbsp vegetable oil 8 Celery Sticks, sliced 1 Tbsp minced fresh ginger 3 garlic cloves, minced Cooked rice or noodles, for serving 1 red chile pepper, sliced Toss together beef, soy sauce, chile garlic sauce and sesame oil; let stand for 15 minutes. Drain beef, reserving marinade. Heat vegetable oil in a wok (or large pan) set over high heat; cook beef 2 to 3 minutes until browned. Transfer to a plate. Add celery, ginger and garlic to wok; stir and cook 2 to 3 minutes until tender-crisp. Stir in reserved marinade; cook until boiling and slightly thickened. Return beef to wok; warm through. Spoon beef mixture over rice or noodles. Garnish with chile pepper. Makes 4 servings. Print or download this recipe Recipe courtesy of Duda Farm Fresh Foods, Inc