Directions:

• In large skillet, cook garlic and shallot in 2 tsps. oil over medium heat 2 minutes or until softened, stirring occasionally. Stir in spinach and cook 2 minutes or until spinach is wilted; remove from heat. Stir in lemon zest, 1/4 tsp. salt and 1/8 tsp. black pepper; cool 5 minutes and coarsely chop.
• Prepare outdoor grill for direct grilling over medium heat. With sharp knife, carefully cut a horizontal slit in thickest part of each pork chop to create a pocket; stuff each pork chop with about 2 Tbsps. of spinach mixture. Coat pork chops with 1 tsp. oil; sprinkle with 1/2 tsp. salt and 1/4 tsp. black pepper.
• Place pork chops on hot grill rack; cover and cook 12 minutes or until internal temperature of pork chops reaches 145°, turning once halfway through cooking.

Directions:

• Line large rimmed baking pan with parchment paper. Peel and slice bananas; place on prepared pan and freeze 2 hours.
• In food processor, pulse frozen banana slices until they resemble coarse crumbs; process until smooth. Add milk and nutmeg; process until combined.
• Transfer banana mixture to medium bowl; stir in nuts or seeds. Divide mixture into 4 bowls; evenly sprinkle with raspberries and blueberries. Makes about 2-1/2 cups.

Directions:

• Immerse plank in warm water at least 30 minutes. Prepare outdoor grill for direct grilling over medium-high heat.
• Coat corn and jalape os with 2 teaspoons oil. Place corn and jalape os on hot grill rack; cover and cook 5 minutes, turning frequently to brown all sides. When cool enough to handle, cut corn from cob. Cut jalape os lengthwise in half; with knife, scrape out seeds and veins then finely chop.
• In medium bowl, toss onion, cilantro, lime juice, 1/2 teaspoon salt, chipotle powder, corn and jalape os. Makes about 2 cups.
• Place salmon, skin side down, on plank and rub remaining 2 teaspoons oil over top; sprinkle with remaining 1/4 teaspoon salt. Place plank with salmon on hot grill rack; cover and cook 15 to 20 minutes or until salmon turns opaque throughout and internal temperature reaches 145° . Drizzle salmon with lemon juice and top with salsa to serve.

Directions:

• In food processor, pulse cheeses and 2 teaspoons basil until combined. Transfer cheese mixture to small zip-top plastic bag; snip bottom corner with kitchen scissors. Makes about 2/3 cup.
• Top watermelon pieces with cheese mixture, strawberries and blueberries; drizzle with balsamic glaze and sprinkle with remaining 1/2 teaspoon basil. Makes 12 bites.

• 8 oz. cream cheese, softened
• 1 container (4-6 oz.) vanilla Greek yogurt

• 1 tsp. vanilla or almond extract (optional)
• 2 Tbsps. brown sugar

Directions:

• Whip softened cream cheese in a standing mixer using paddle attachment (if available), until light and fluffy.
• Add yogurt and mix until combined. Then, add extract (optional) and brown sugar, beating well until combined completely.
• If not serving immediately, transfer to a bowl, cover and refrigerate.

• 1 cup plain Greek yogurt
• 3 Tbsps. lemon juice
• 1 tsp. garlic powder

• 1 tsp. onion powder
• 1 Tbsp. each fresh dill, parsley, chives and basil

Directions:

• Add all ingredients into a food processor and pulse until smooth.
• If not serving immediately, transfer to a bowl, cover and refrigerate.

• 1 garlic clove, minced
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 2 Tbsps. Dijon mustard
• 2 Tbsps. Worcestershire sauce

• 1 tsp. chopped fresh thyme
• 1/2 tsp. kosher salt
• 1/4 tsp. ground black pepper
• 4 New York strip steaksm (about 6 ounces each)

Directions:

• In medium bowl, whisk all ingredients except steaks. Place steaks in large zip-top plastic bag;
  pour oil mixture over steaks. Seal bag, pressing out excess air; refrigerate at least 1 or up to 8 hours.
• Prepare outdoor grill for direct grilling over medium-high heat. Remove steaks from marinade; discard marinade. Place steaks on hot grill rack; cover and cook 10 minutes or until internal temperature reaches 140° for medium-rare, turning once. Transfer steaks to cutting board; tent with aluminum foil and let stand 10 minutes.
  (Internal temperature will rise 5 to 10° upon standing.)

• 1 Tbsp. olive oil
• 8 oz. wild mushrooms, chopped
• 1/4 cup sliced leeks
• 1 tsp. chopped fresh chives
• 1 tsp. chopped fresh tarragon

• 2 Tbsps. unsalted butter
• 1/2 tsp. kosher salt
• 8 large eggs
• 1/4 tsp. salt
• 1/4 tsp. ground black pepper
• 3 Tbsps. chèvre cheese

Directions:

• In large skillet, heat oil over medium-high heat; add mushrooms and cook 4 minutes or until almost tender, stirring occasionally. Add leeks; cook 3 minutes or until mushrooms and leeks are tender, stirring occasionally. Stir in chives and tarragon; cook 1 minute. Transfer mushroom mixture to bowl; cover to keep warm.
• In small microwave-safe bowl, heat 1 tablespoon butter in microwave oven on high 30 seconds or until melted.
• In medium bowl, whisk eggs, salt, pepper and melted butter. In large nonstick skillet, melt remaining 1 tablespoon butter over medium heat. Add egg mixture; cook 4 minutes or to desired doneness, stirring occasionally to scramble. Fold in cheese and mushroom mixture; cook 1 minute or until heated through.

• 1/2 cup fresh blueberries
• 1 oz. walnut halves
• 1 cup air popped popcorn

• 1 Tbsp. shelled pumpkin seeds
• 1 Tbsp. dark chocolate chips

Directions:

• Combine all of the ingredients together in a bowl and gently stir.

Recipe and image from Produce for Better Health Foundation at fruitsandveggies.org.

• 12 soft corn tortillas
• 1/2 cups cheddar cheese, shredded
• 1 cup corn kernels
• 1/2 cup beans, black or pinto (canned or cooked; drained)
• 3/4 cup cilantro, chopped

• 1 bell pepper, finely chopped or grated
• 1 jalapeño pepper, finely minced (optional)
• 1 carrot, shredded
• 2 cups plain non-fat yogurt
• 1/2 tsp. salt

Directions:

• Preheat large skillet over low heat (250ᵒF in an electric skillet).
• Divide cheese, corn, beans, 1/2 cup cilantro, peppers and carrot between the tortillas, covering about half of each tortilla. Fold each tortilla in half over the filling.
• Place 1 or 2 folded tortillas on a dry skillet and heat until cheese is melted and tortilla is slightly golden, about 3 minutes.
• Flip and cook other side until golden; about 1 minute.
• Remove to a plate and repeat until all tortillas are heated.
• Mix together non-fat yogurt, 1/2 cup cilantro, and salt to make the dip. Cut each quesadilla into wedges and serve immediately with the dip.

Recipe and image from FoodHero.org.