Preheat a panini press. Preheat olive oil in a large skillet over medium-to-high heat. Add onion and cook, stirring, until onions begin to brown, about 8 minutes. Reduce heat to low and continue to cook until onions soften and darken, another 15 minutes. Add jelly and stir to incorporate. Remove from heat and reserve.

Split rolls and spread about 3 tablespoons red pepper jelly on the bottom side of each roll. Layer 4 slices of turkey and 2 slices Swiss cheese on each roll. Spread mustard on top half of each roll. Spray cooking spray on both sides of the panini press. Place 2 sandwiches on the press and toast until browned on each side and cheese is melted, about 7-8 minutes total. Slice in half and serve, or wrap in foil to take on the go.

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Edamame-Soba Noodle Salad

Serving size 4 (1 serving = 2 cups edamame-soba salad)

One 8 oz. package soba noodles
1/4 cup light soy sauce
2 tablespoons canola oil
2 tablespoons rice vinegar
juice and zest of 2 limes
2 teaspoons sesame oil
1 teaspoon sriracha sauce or other chili sauce
3/4 lb thin-cut chicken breasts
1/2 lb. fresh snow peas, lightly steamed, or one 10 oz, package frozen, defrosted and drained
1 cup cooked shelled edamame
1 large carrot, shredded
1 red pepper, seeded and thinly sliced
3 tablespoons chopped cilantro
1 tablespoon black sesame seeds, or regular sesame seeds

15 minutes / Start to Finish: 30 minutes

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Whisk together soy sauce, oil, vinegar, lime juice and zest, sesame oil and sriracha sauce. Place chicken breasts in a Ziptop bag and add half of marinade, reserving other half. Refrigerate chicken for one hour and up to four. Preheat grill or grill pan to medium-high. Remove chicken from bag and discard used marinade. Grill chicken until done, 1-2 minutes per side. Remove from grill, cool to room temperature and slice into 1/4-inch strips.Bring a 4-quart saucepan filled with salted water to a boil and cook soba noodles until firm but not mushy, 3 minutes. Drain and rinse with cold water. Place soba in a bowl and add grilled chicken, snow peas, edamame, carrot, red pepper and cilantro. Add reserved marinade and toss to combine. Sprinkle with black sesame seeds.

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Summer Vegetable Soup

Serving size 8 (1 serving = 2 cups soup and 2 toasts)

For the soup:
1 tablespoon olive oil
1 medium onion, diced
2 cloves minced garlic
1 large carrot (12 oz), diced
1 medium (8 oz) zucchini
1 medium (10 oz) yellow squash
1 15 oz can diced tomatoes
1 15 oz can no salt-added corn, including liquid
4 cups low-sodium vegetable broth
1/2 teaspoon salt
1/2 teaspoon fresh ground pepperFor the croutons:
1 6-inch whole-grain baguette roll, sliced into 16 slices
1 tablespoon olive oil
1 clove garlic, sliced in half
1/2 cup finely shredded parmigiano reggiano cheese

15 minutes / Start to Finish: 35 minutes

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For the soup:
Heat oil in a 4-quart saucepan or stockpot over medium-high heat. Add onion and cook until translucent, about 6-7 minutes. Add garlic and cook an additional minute. Add carrots zucchini and squash and cook, stirring, until carrots begin to soften, 3-4 minutes. Add tomatoes, corn, vegetable broth, salt, pepper and basil and bring to a boil, skimming any foam off the top. Reduce hear and simmer for 15 minutes. Season with salt and pepper and remove from heat. Serve immediately, or pour into a thermos to take on the go.For the croutons:

Preheat oven to 350°F. Using a pastry brush, brush toasts on one side with olive oil and rub with garlic cloves. Arrange toasts on a cookie sheet and sprinkle evenly with cheese. Bake until toasts are browned and cheese bubbles, 10-12 minutes. Remove from heat and let cool.

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Mango Pineapple Salad

Serving size 6

Ingredients:

1 cup sugar
1/2 cup water
1/2 cup peeled and chopped fresh ginger
1 ripe pineapple cut into chunks
1 large mango pited, peeled and cut into chunks
Juice and zest of 1 lime
2 tablespoons white rum
2 tablespoons chopped mint leaves

10 minutes \ Start to Finish: 20 minutes

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Place sugar, water and ginger in a small saucepan and bring to a boil. Reduce heat to a simmer & cook until liquid is clear and thickened slightly, about 5 minutes.

Remove from heat and let cool completely. Strain syrup through a fine-meshed sieve, pressing down on ginger to extract all flavor & syrup. Discard ginger.

Place pineapple, mango, ¼ cup of the ginger syrup, lime juice and zest, rum and mint in a bowl and toss to combine. If desired, chill before serving.

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Spicy Gazpacho

Serving size 4

2 lbs. very ripe heirloom tomatoes, cored and diced
1 slice stale white bread, torn into pieces
1 clove garlic
1/3 cup olive oil
3 tablespoons Sherry vinegar or red wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1 large English cucumber, peeled, seeded and diced
1 red bell pepper, seeded and diced
2 scallions, greens and whites, thinly sliced, plus more for garnish
1/2 lb. small (35-40 ct.) cooked shrimp, tails removed, diced

15 minutes / Start to Finish: 20 minutes

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Place tomatoes, bread and garlic in the bowl of a food processor and puree until smooth. Add olive oil, vinegar, salt and pepper and pulse to incorporate. Transfer to a bowl and stir in cucumber, pepper, scallions and shrimp. Divide among 4 bowls and garnish with scallions.

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Enlightened Trail Mix
Makes 4 cups (1 serving = ¼ cup)

1/3 cup miniature semisweet chocolate chips
1/2 cup dried cranberries
1/2 cup chopped dried pineapple
1/2 cup tamari-flavored or regular mixed nuts
1/2 cup toasted unsweetened coconut flakes
1/4 cup raw pumpkin seeds
1/4 cup chopped dried mango
1/4 cup sunflower seeds

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5 minutes / Start to Finish: 5 minutes

Combine all ingredients and store in an airtight container

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Crispy Crunchy Cobb Salad

Serving size 4 (1 serving = 2 ½ cups salad plus ¼ cup dressing)

For dressing:
1/2 cup nonfat Greek yogurt
1/4 cup buttermilk
1/4 cup reduced-fat mayonnaise
3 tablespoons crumbled blue cheese
2 teaspoons red wine vinegar
1/4 teaspoon cracked black pepper
1/8 teaspoon salt

For salad:
6 cups chopped iceberg lettuce
6 slices turkey bacon, cooked and crumbled
1 avocado, pitted and chopped
4 hard-boiled eggs, 2 yolks removed, chopped
2 beefsteak or 3 Roma tomatoes, chopped (about 1 ¼ cups)
1/2 small red onion, diced (1/2 cup)
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10 minutes / Start to Finish: 25 minutes

To make dressing, whisk yogurt, buttermilk, mayonnaise, blue cheese, vinegar, salt and pepper in a bowl. Chill until ready to use.

Mix all ingredients in bowl with dressing and divide among 4 plates.