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1. Over high heat, bring a large pot of salted water to a boil. Add green beans and cook until crisp tender, approximately 3-4 minutes. Drain the green beans and then transfer to a large bowl of ice water to prevent further cooking.
2. Remove green beans from the ice bath and pat dry before adding to a large glass or other non-reactive bowl. Add the tomatoes, basil, parsley, olive oil, and vinegar to the bowl and toss to combine. Season with salt and pepper, to taste.
3. Gently fold in crumbled Feta cheese and serve immediately. Salad can also be chilled and served cold.

1. Prepare the fajita seasoning by combining all ingredients in a small bowl and stirring until thoroughly blended. Store any excess in an airtight container for later use.
2. Prepare the cilantro-lime sauce by thoroughly combining all ingredients in a medium glass or other non-reactive bowl. Cover and place in the refrigerator until ready to use.
3. Heat the olive oil in a large skillet over medium-high heat. Add the bell peppers, onion, and balsamic vinegar to the skillet and season with salt and pepper, to taste. Cook for 10-12 minutes or until the onions and peppers are crisp tender.
4. Add the shredded rotisserie chicken, fajita seasoning, and chicken stock to the skillet and stir to combine. Cook until heated through and excess liquid is gone, approximately 3-4 minutes. Season with additional salt or fajita seasoning, if desired.
5. Remove skillet from heat and stir in the cilantro, green onions, and fresh lime juice. To serve, spoon mixture onto individual Romaine lettuce leaves and top with a drizzle of cilantro-lime sauce. Enjoy!

1. Heat olive oil in a large, heavy-duty skillet over medium-high heat.
2. Season pork chops on each side with salt and pepper to taste and add to the hot skillet. Brown pork chops on each side, approximately 3-4 minutes per side.
3. Remove pork chops from pan and set aside. Reduce heat to medium and add sliced mushrooms to pan. Cook until mushrooms release their juices, approximately 6-7 minutes, while stirring occasionally. Add onion and garlic to pan and cook for 1-2 minutes more, stirring once or twice.
4. Deglaze the pan by adding the chicken broth and scraping up the brown bits on the bottom. Add the pork chops back to the skillet and reduce heat to low. Cover and cook for approximately 8-10 minutes or until chops are cooked through.
5. Transfer chops to a serving plate and cover to keep warm. While the chops rest, stir in the half and half, Greek yogurt, and 2 tablespoons fresh parsley until blended into the pan sauce. Continue cooking until heated through, about 1-2 minutes. Season with additional salt and pepper, to taste, and remove from heat.
6. To serve, spoon mushroom sauce over the pork chops and sprinkle with additional parsley. Serve immediately.

1. Heat olive oil in a medium-sized skillet over medium heat. Pat the shrimp dry with paper towels and add to the hot skillet. Add ground cumin and season with salt and pepper, to taste.
2. Cook shrimp for approximately 2-3 minutes, stirring frequently. Remove pan from heat and add 2 tablespoons of fresh lemon juice. Stir to combine and transfer to a small bowl. Cover and place in the refrigerator to chill.
3. Cut avocados in half lengthwise. Remove seed and score the flesh in evenly spaced rows lengthwise and crosswise to create equal-sized chunks. Scoop avocado out of shell and toss with remaining 2 tablespoons of lemon juice to prevent browning. Reserve avocado shells and set aside.
4. Add avocado, pineapple, pineapple juice, onion, and cilantro to a large non-reactive bowl and stir gently to combine.
5. Remove chilled shrimp from the refrigerator and chop into equal-size chunks. Fold shrimp into avocado-pineapple mixture. Season with salt and pepper, to taste.
6. Spoon shrimp mixture into reserved avocado shells and serve immediately. Enjoy!

Nutritional info (per serving)*

1. Calories: 316

   Protein: 16g

   Carbohydrates: 18g

   Dietary Fiber: 8g

   Fat Total: 22 (saturated fat: 3.1g)

1. Add vinegar, raspberries, lemon juice, and olive oil to a food processor and blend until smooth. Add salt and taste. Adjust other flavors to achieve the desired balance. Set aside.
2. Add lettuce, mint, strawberries, blackberries, and toasted almonds to a large bowl and gently toss to combine.
3. Drizzle with raspberry vinaigrette and serve immediately on chilled salad plates for a refreshing appetizer.

Nutritional information (per serving)*

1. Calories: 123

   Protein: 3g

   Carbohydrates: 13g

   Dietary Fiber: 7g

   Fat: 7.6g (1g saturated)