Scoop out avocados, leaving a small border.

Dice avocado and set aside.

In a large bowl, toss diced avocado with tomatoes, mozzarella, Italian seasoning, balsamic, and olive oil.

Season with salt and pepper.

Divide salad among 4 avocado halves and garnish with basil.

In a large skillet over medium-high heat, heat 1 tablespoon oil.

Rub steak with taco seasoning and sear until desired doneness, flipping once.

Transfer to a cutting board and let rest 5, then slice against the grain.

Meanwhile, make dressing: In a small bowl, whisk together remaining oil, lime juice, cumin, and oregano, and season with salt.

In a salad bowl, add romaine, seared steak, corn, black beans, tomatoes, and green onions.

Season with flaky salt, if desired.

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

Drain and set aside.

In a large bowl, combine macaroni, peppers, cheddar, mayonnaise and cayenne pepper.

Mix well.

Season with salt to taste.

Garnish with chives and serve.

Using a spiralizer, create zoodles out of zucchini.

Add zoodles to a large bowl, toss with olive oil and season with salt and pepper.

Let marinate 15.

Add tomatoes, mozzarella and basil to zoodles and toss until combined.

Drizzle with balsamic and serve.

In a serving bowl, toss corn with mayo, cotija, lime juice, cilantro and chili powder.

Season generously with salt.

Top with more cotija, cilantro, and a sprinkle of chili powder.

In a large pot of salted boiling water, cook tortellini according to package directions.

Drain and transfer to large serving bowl.

Make dressing: Whisk together olive oil, balsamic vinegar and honey and season with salt and pepper.

To bowl, add prosciutto, spinach, sun-dried tomatoes and dressing and toss until well combined.

Garnish with Parmesan.

In a large pot of boiling water, cook potatoes until fork tender, about 15.

Drain and rinse under cold water, then transfer to a large bowl.

Meanwhile, in a large skillet over medium heat, cook bacon until crispy.

Transfer to a paper towel-lined plate to drain, then crumble.

In a small bowl, stir together sour cream, lemon juice and ranch seasoning.

Adjust seasoning if necessary.

Add sour cream mixture to potatoes and toss until combined.

Add cheddar, chives and bacon and toss until combined.

Refrigerate at least 1 hour before serving.

Pre-heat a large skillet over medium-high heat.

Meanwhile, in a large bowl, toss bread with 1/4 cup olive oil.

Add bread to skillet and toast until golden and crisp, about 10.

Drain and set aside to cool.

Make dressing: In a small bowl, whisk together red wine vinegar, remaining 1/4 cup olive oil and honey.

Season with salt and pepper.

To large bowl, add crispy bread, cucumber, tomatoes, onion and garlic.

Toss with dressing until evenly coated and season with more salt and pepper.

Garnish with basil and serve.