Franco Noriega makes a protein-packed salad with quinoa, peppery arugula, earthy baby kale and fried sweet plantains. Then, the salad is dressed in a homemade charred jalapeño vinaigrette and topped with crunchy sunflower seeds.
Molly Yeh makes her version of Swedish meatballs with warm spices, ground beef and pork. They're served with gravy and tart lingonberry sauce for a delicious match made in meatball heaven!
Michael Symon uses fennel in three ways -- ground fennel, fennel pollen and shaved fresh fennel -- to complement his grilled pork and zesty citrus salad.