• 1/2 cup plain bread crumbs
• 1/4 cup grated Parmesan cheese
• 1.5 tsp kosher salt
• 1 tsp Italian seasoning
• 1/4 cup all-purpose flour
• 2 large eggs, beaten
• 1 medium eggplant, cut into 1/2-inch rounds
• 2 cups marinara sauce, divided
• 1 cup shredded mozzarella cheese
• 1 lb spaghetti, cooked
• 1/4 cup fresh basil leaves

• 1/2 cup cornmeal
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/4 tsp freshly ground black pepper
• 1 tsp kosher salt
• 2 large eggs, beaten
• 4 (6-ounce) cod fillets
• 3 cups shredded purple cabbage
• 1 small carrot, shredded
• 2 tbsp mayonnaise
• 1 tbsp chopped fresh chives
• 1 tsp white vinegar
• 1 tsp celery seed
• Kosher salt and freshly ground black pepper, to taste
• Lemon wedges, for serving

• 1.5 cups shredded rotisserie chicken
• 1/2 cup corn kernels, fresh or frozen
• 1 small red bell pepper, finely chopped
• 1/4 cup golden raisins
• 1/4 cup shredded sharp cheddar cheese
• 1 tbsp chopped fresh cilantro
• 1 shallot, minced
• 1 tsp ground cumin
• Kosher salt and freshly ground black pepper, to taste
• 2 large eggs, beaten
• 1 (10-oz) package frozen empanada dough for turnover pastries, thawed

For cilantro cream sauce:

• 1 small jalapeno, seeded, roughly chopped
• 3/4 cup fresh cilantro leaves
• 1/4 cup mayonnaise
• 2 tbsp sour cream
• 1/2 lime, juiced
• Kosher salt and freshly ground black pepper, to taste

• 2 cups shredded rotisserie chicken
• 1/2 cup shredded Mexican-style cheese
• 1/3 cup low-sodium chicken broth
• 1 (10-ounce) can red enchilada sauce, divided
• 1/2 small yellow onion, chopped fine
• 7 (6-inch) corn tortillas
• 1/2 cup queso fresco
• 1/4 cup freshly chopped cilantro
• 1/2 cup sour cream
• Red pepper hot sauce, for serving

• 1 tbsp olive oil
• 1 head cauliflower, cut into 1/2-inch-thick slices
• Kosher salt and freshly ground black pepper, to taste
• 2 cups kale, stemmed and chopped
• 1/2 cup fresh basil leaves
• 1/3 cup olive oil
• 1/4 cup finely grated Parmesan cheese
• 2 tbsp pine nuts, plus more for garnish