Note: You can also eat the chicken on a bun with the same toppings if you do not have or do not like wraps or serve the chicken alongside your favorite veggies.

The following day when you are ready to make the pork, remove it from the refrigerator about 30 minutes before placing it on the grill. Heat your grill to medium heat. Once the grill is not add the pork and cook until the pork is cooked and no longer pink in the middle, about 12 minutes. Then remove the pork from the grill, put it on a plate and transfer it to your cutting board. Chop the pork while you preheat your oven to 350 F.

Take your whole baguette, or bolillo roll and warm it in the 350 F oven for 3 minutes. Then remove it from the oven and put it on your work surface.

Slice the roll in half (sandwich style), and smear the Braunschweiger on the cut side of the bottom roll. Top the Braunschweiger with the sliced cucumbers, then cilantro, the chopped char siu, fresh jalapeños, the pickled carrots and daikon. Then smear the mayonnaise on the cut side of the top roll and pop it onto your sandwich.

Dig in. Any bite into a Vietnamese banh mi is amazing. This one is just as amazing. You get great heat from the jalapeño. But the heat is mellowed with the pickled vegetables, the sweet Chinese char siu, and the freshness of the cilantro and cucumber. And that is only trumped by that wonderful Braunschweiger. As I continued to eat this sandwich, I thought, this is probably one of the best sandwiches out there. And yet so few have taken a chance and had a banh mi. Two words. Make this. This Char Siu Banh Mi is awesome!

Preheat a skillet to medium heat with the oil. Once hot add the onion, and crushed red pepper. Cook for 3 minutes until the onions are slightly softened, then add the garlic and a sprinkle of salt. Cook for 2 minutes more, then add the tomatoes and sugar. Stir, and simmer for 15 minutes until fragrant and the flavors have combined. Taste, and add more salt or sugar if needed. If the sauce becomes very thick, add some water to thin it. You’ll use 2 cups of it for the pomodoro. Store extra in the freezer or fridge, and use as desired.

For the pomodoro:

Heat a skillet over medium heat then add the zucchini and oil. Cook for 5 minutes until some of the liquids have released and the zucchini starts to soften. Add the marinara and 1/2 cup of stock. Stir, and bring to a bubble. Add the cream. Taste, and add salt to your preference or a pinch of sugar if you like a sweeter sauce. Add more stock as the sauce simmers to maintain a not-too-thick consistency. Serve with bread, rice, pasta, or any way you like!

2. When it hits a boil cover the pot and remove it from heat. Let it sit for 8-10 minutes.

3. Drain and serve.

Prepare the spring roll wrappers according to directions on package. Working with one spring roll wrapper at a time, lay a half lettuce leaf in the center of the wrapper. Then place 3-4 slices of each vegetable inside the lettuce leaf. Fold the bottom and top of the wrapper into the center, then fold in the sides and roll it up to seal. Be gentle because the spring roll wrappers can tear easily. Continue until all vegetables are used, or until desired amount is made. (Prepare right before serving). Serve with peanut dipping sauce.

Spread a thick layer of the tuna on the rye bread, top with tomato slices and cheese. Place on a foil-lined tray under the broiler. Heat until the cheese is melted and the bread is toasted.

Cut the cucumber in half down the center and scoop out the soft inside section with a spoon. Discard the insides. Grate the rest of the cucumber using a box grater and place in a strainer. Sprinkle with salt, set the strainer in the sink and allow it to drain for 10 minutes, stirring occasionally and pressing out the liquid.

In a medium bowl combine the yogurt, lemon zest, lemon juice, garlic, mint, and dill. Add the grated cucumber and stir to combine. Season with salt and pepper.

In a large bowl combine the ground turkey, egg white, spinach (broken up into small pieces), feta, oregano, and breadcrumbs. Season with salt and pepper. Form the turkey mixture into four to five patties and place on a plate coated with cooking spray. Spray the tops of the burgers.

Grill the burgers until cooked throughout, about 8-10 minutes on each side. Serve on a bun with a topping of tzatziki sauce.

Add the shallots to the pan (you should have about two teaspoons of grease in the pan). Sauté the shallots until they start to soften, about 5 minutes. Add the mushrooms and cook until they start to soften, about 3 minutes. Add the torn kale and stir to combine. Sauté until the kale wilts down. Add the red pepper flakes, nutmeg and salt and pepper. Remove from heat.

In a small bowl combine the ricotta and Parmesan cheese. Season with salt and pepper.

Cut the cooked sweet potatoes (see note for cooking instructions) down the center, cutting lengthwise, and squeeze to open. Season the potato with salt and pepper, top with the kale and mushroom mixture and a dollop of the ricotta mixture. Garnish with the cooked pancetta.

* You can cook the sweet potatoes in the microwave by poking them about five times with a fork, place on a plate, cover and cook for 15-25 minutes until soft in the center. You can also bake them in the oven at 350 F for about one hour.

Meanwhile, make the pesto. Combine the asparagus bottoms, scallions, garlic, and pistachios in the bowl of a food processor. Zest the lemon into the mixture. Add the olive oil, and pulse until finely chopped and a paste forms.

Cut the zested lemon into wedges for serving.

When the pasta is cooked, add it back to the pot with the asparagus tops and pesto. Splash in 1/2 cup of the reserved pasta water and stir everything together. Taste, and add more pasta water if you’d like a saucier pasta or more salt if needed.

Serve with lemon wedges. Enjoy!

While oven heats, heat a saute pan over medium high heat. Then cook turkey in the oil until cooked through and no longer pink. Season with taco seasoning, stir to combine then remove the mixture from the pan and set aside.

Cook poblano pepper strips in the same skillet for about 6 minutes or until peppers soften. Remove them from the skillet and set aside.

Drain and rinse the black beans. Remove half of the beans into a bowl and gently mash them with a spoon. Then add the remaining whole black beans and mix to combine.

Arrange 3 tortillas on each baking sheet and spray tops of tortillas with non-stick baking spray. Bake in the oven for 3 minutes per side or until tortillas bubble and begin to brown. Then remove the pan from the oven and set it on a rack.

Top each tortilla with black beans, turkey, peppers, and cheese. Heat them in the oven just until cheese melts.

Meanwhile, put raspberry jam and chipotle peppers into a microwave safe small bowl. Heat in microwave for about 45 seconds.

When cheese has melted, remove tostadas from the oven and drizzle raspberry sauce over each one. Top with chopped cilantro and avocados if desired.