Preheat oven to 400 degrees F. Line a baking sheet with foil.
Heat olive oil in a skillet over medium-high heat. Slice open turkey sausage and squeeze meat into skillet. Cook 4 minutes, breaking meat up with a wooden spoon, until lightly browned. Add spinach, garlic and broth. Cook 2 minutes more, until spinach is wilted. Remove from heat and stir in pesto.
While filling cooks, wipe portobello with a damp paper towel; remove gills from underside with a spoon. Brush outsides with a little extra olive oil.
Stuff portobellos with filling. Place on prepared baking sheet and bake 15 to 20 minutes, or until mushrooms have softened.
Combine garlic, 5 tbsp olive oil, 5 tbsp lime juice and salt and pepper in a sealable plastic bag. Add flank steaks and refrigerate overnight.
At dinner time:
Slice zucchini lengthwise into planks. De-seed red bell pepper and cut into large sections; drizzle with remaining 2 ½ tbsp olive oil and sprinkle with salt to taste.
Heat a grill, grill pan or heavy skillet over medium-high. Remove flank steaks from marinade and add to the grill, along with vegetables. Cook steak 3 minutes per side for medium-rare, or until done to your preference. Remove steak and vegetables from heat and let sit 5 minutes.
Thinly slice flank steaks across the grain of the meat. Place mixed greens in a bowl and top with steak and vegetables. Drizzle with extra lime juice.
In a bowl, combine 1 ¼ cups coconut milk, 5 tsp garlic, 5 tsp ginger, the cumin, ground coriander and a pinch of salt. Whisk well to combine. Add ground lamb and cover; refrigerate 2 hours, up to overnight.
At dinner time:
Peel and dice onion. Heat coconut oil in a skillet over medium-high. Add onion and cook 5 minutes, stirring regularly, until golden. Add remaining 5 tsp garlic, 2 ½ tsp ginger, the tomato paste, garam masala and cayenne. Simmer 5 minutes.
Dice tomato. Add to the sauce, along with remaining 1 ¼ cups coconut milk and a pinch of salt and pepper. Bring to a boil, then reduce to a simmer and cover. Cook 10 minutes.
Meanwhile, remove lamb from fridge. Heat a separate skillet over medium-high. Add ground lamb and its juices. Cook, stirring occasionally, 8 minutes, or until cooked through.
Add sauce to the lamb mixture and simmer uncovered 2 minutes. Transfer to a bowl and garnish with fresh cilantro if desired.
Preheat oven to 425 degrees F. In a blender or food processor, combine walnuts with ⅔ cup parmesan and the Italian seasoning. Pulse until the texture is similar to bread crumbs. Transfer to a shallow bowl.
Place chicken breast between two pieces of plastic wrap and pound with a rolling pin (or something else heavy!) to 1/4-inch thick. Pat dry with paper towels and season with salt and pepper to taste.
Line a baking sheet with foil; spray with cooking spray. In a shallow bowl, lightly beat egg. Dip chicken breast in the egg, then coat in the walnut mixture, pressing to adhere. Place on the prepared baking sheet and bake 15 minutes, or until no longer pink in the middle.
Meanwhile, in a large bowl, mash anchovy into a paste with the back of a fork. Whisk in olive oil, mayonnaise, 5 tsp lemon juice and the mustard. Add lettuce and remaining ⅔ cup parmesan and toss to coat.
Preheat oven to 400 degrees F. Grease a 9x13 baking dish.
Cut pork tenderloin lengthwise nearly all the way through, so that you can open it like a book, leaving a “hinge” on the end. Brush flat surface with 5 tsp olive oil. Sprinkle with parmesan, 2 ½ tsp garlic, the onion powder, italian seasoning and a pinch of salt. Add spinach and shredded mozzarella in an even layer. Close like a book. Tie shut with kitchen twine if available. Spread mustard over the top.
Place pork tenderloin in the prepared baking dish and bake 45 minutes, or until a meat thermometer reaches 145 degrees in the center.
Meanwhile, with a vegetable peeler, spiralizer or sharp knife, shave zucchini lengthwise into thin ribbons.
When pork is nearly ready, heat remaining 10 tsp olive oil in a skillet over medium heat. Add remaining 5 tsp garlic and the red pepper flakes and cook 1 minute. Add zucchini and stir to coat. Sprinkle with additional parmesan to taste.
Pat chicken thigh dry and season with salt and pepper.
Heat olive oil in a skillet over medium-high heat. Dice pancetta into 1/4-inch pieces, then add to the pan. Cook 5 minutes, until browned. Transfer to a plate lined with paper towels.
Add chicken thigh to the oil in the empty skillet. Cook 3 minutes on one side, then turn and cook another 3 minutes, until browned but not yet cooked through. Transfer to a plate. Pour off most of the oil in the pan.
Add garlic, anchovy and red pepper flakes. Cook 1 minute, then add diced tomatoes and basil. Cook 15 minutes, occasionally breaking up the anchovy and tomatoes as the sauce reduces.
Meanwhile, chop swiss chard leaves and stems into bite-sized pieces. When sauce is ready, stir in swiss chard, then nestle chicken thigh into the pan. Cover and cook 10 minutes more, or until chicken is no longer pink in the middle.
Divide chicken, chard and sauce onto plates. Top with crispy pancetta and goat cheese if desired.