In a large skillet, heat oil over medium-high heat.

Add turkey and season with salt and taco seasoning.

Cook, breaking up with the back of a wooden spoon or spatula, until deeply golden and cooked through, 8 to 10.

Set aside and let cool 5.

Among six mason jars, layer ground turkey, black beans, corn, romaine, cheese, and tomatoes. (Pack in a cooler. )

In a large mixing bowl, combine pineapple, pudding mix, marshmallows, and pecans.

Set aside 1/2 cup Cool Whip, refrigerating it until you’re ready to serve the dish.

Fold the rest of the Cool Whip into the pudding-marshmallow mixture until the whole thing is tinted pastel green.

Refrigerate at least 45, or cover the bowl with plastic wrap and leave in the fridge overnight.

Place into individual serving cups and top with a spoonful of the remaining Cool Whip.

Sprinkle with chopped pecans and serve.

In a small bowl, mix cumin, paprika, cayenne, 1 teaspoon salt, and 1/2 teaspoon pepper.

Coat chicken in dry rub and set aside.

Meanwhile, prepare salad dressing.

In a medium jar, add egg yolk, mustard, garlic, Worcestershire, lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.

Shake vigorously; refrigerate until ready to use.

In a medium skillet over medium-high, heat remaining olive oil.

Cook chicken until golden brown, about 4 per side.

Repeat with remaining chicken.

Let rest 5, then slice.

In a large bowl, toss romaine with dressing.

Serve with chicken, Mexican cheese, croutons, and lemon.

Bring a large pot of salted boiling water to a boil.

Cook penne according to package directions, until al dente.

Drain, reserving 1/2 cup pasta water, and return to pot.

Meanwhile, make pesto: In a food processor fitted with a metal blade, blend basil, walnuts, Parmesan, and garlic.

Slowly add olive oil in a steady stream.

Season with salt.

Add pesto and 1/4 cup pasta water to pot, stirring until saucy and creamy.

(Add more pasta water until you reach your desired consistency.

) Add tomatoes and feta and stir until combined.

Divide pasta among six mason jars and top with additional feta.

Scoop out avocados, leaving a thick border.

Dice scooped avocado and set aside.

Make BLT salad: In a large bowl, whisk together Greek yogurt and lemon juice.

Add romaine, tomatoes, and bacon and season with salt and pepper.

Fill avocado halves with salad and season with more pepper.

Preheat oven to 375° and line sheet pan with parchment paper.

Place prosciutto in a single layer and bake until crisp, 15.

In a large bowl, massage kale with oil and lemon juice using your hands.

Season with lemon zest, sea salt, and pepper.

.

Using a vegetable peeler, shave 1/2 cup Pecorino Romano over salad and gently fold in cheese and apples.

Transfer salad to platter.

Break up prosciutto pieces by hand and crumble on top of salad.

Finish with pepper and remaining 1/4 cup Pecorino; drizzle with balsamic vinegar.

In a small bowl, combine 1/4 cup olive oil, lime juice, cilantro, cumin and honey.

Season with salt and pepper.

In a glass baking dish, combine shrimp and half the dressing.

Let marinate for at least 10 and up to 1 hour.

When ready to cook, heat remaining tablespoon olive oil in a large skillet over medium-high heat.

Add shrimp and sear until fully pink, 2 per side.

In a large bowl, add romaine, tomatoes, corn and shrimp.

Toss with remaining dressing until evenly coated.

In a large pot of salted boiling water, cook pasta according to package directions until al dente.

Drain, then transfer pasta to a large bowl.

Add bacon, corn, spinach, and ranch and stir until well combined.

Season with salt and pepper and serve.

In a small bowl, combine lime juice, 1/4 cup olive oil, honey, cumin and chili flakes.

Season with salt and pepper.

In a large Ziploc bag or glass baking dish, combine chicken and half the dressing.

Let marinate for at least 30 and up to 6 hours.

After marinating, heat 2 tablespoons olive oil in a grill pan over medium-high heat.

Add chicken and grill until fully cooked through, about 6 per side.

Let cool, then chop into strips.

Wipe out grill pan.

Then, add remaining 2 tablespoons olive oil to same pan over medium-high heat.

Add peppers and onions and cook until charred and slightly softened, 10.

In a large bowl, add romaine, chicken, peppers, onions and avocado.

Toss with remaining dressing until evenly coated.

Make creamy Caesar dressing: In a small bowl, whisk together mayo, garlic, honey mustard, Worcestershire and lemon juice and season with salt and pepper.

Set aside.

Heat a grill pan over medium-high heat.

Brush romaine wedges with olive oil and grill until charred and slightly wilted, 2 to 3 per side.

Transfer romaine to a plate and drizzle with dressing.

Top with bacon and tomatoes and serve.