In ovenproof skillet, cook sausage and onion over medium-high until sausage is browned and crumbled, 8 minutes. Stir in kale, 2 minutes. Off heat, stir in cream and nutmeg; season. Divide among four 8-oz. ramekins and make a well in each; crack in eggs. Bake at 425° until egg whites are just set, 8 to 10 minutes; season. Serve with toast dippers.

In bowl, microwave sweet potato with 3/4 cup water, covered, on high, until tender, about 10 minutes. Drain. In nonstick skillet, cook chorizo over medium-high until browned and crumbled, 8 minutes. Add eggs, tomatoes, cheese, sweet potato and half the cilantro; season. Cook, stirring, until eggs are just set, 5 to 7 minutes. Top with sour cream and remaining cilantro.

On foil-lined baking sheet, toss berries and 1/2 cup sugar; cook at 425° until bubbly, 10 to 12 minutes. In bowl, whisk flour, baking powder and soda, the remaining 5 tsp. sugar and 1/2 tsp. salt. Stir in buttermilk, egg and 3 tbsp. butter. Brush griddle with remaining butter; heat over medium-low. Ladle 8 scant 1/4 cups batter onto griddle. Cook, turning once, until golden, 2 to 3 minutes per side. Top with strawberries.

In saucepan, boil 4 cups water; whisk in grits. Cook over medium-high, stirring occasionally, until thickened, 6 minutes. Off heat, stir in cheese; season and cover. In skillet, cook bacon over medium until crispy, about 8 minutes. Transfer to paper towels. Cook asparagus in pan drippings over medium, stirring often, until tender, about 4 minutes. Add spinach and scallions and stir until wilted, about 1 minute; season. Divide grits among plates. Top with spinach mixture, crumbled bacon and hot sauce.

In blender, puree all ingredients except nuts. Divide among tall glasses; sprinkle with nuts.

 In colander, toss cucumber, radishes and sugar with 1 tsp. salt; let sit 10 minutes. In bowl, whisk 2 tbsp. EVOO with vinegar; season dressing. Brush chicken with remaining 1 tbsp. EVOO. In large skillet, cook chicken over medium until cooked through, 8 to 10 minutes per side; slice. Top pitas with hummus, chicken, cucumber mixture, tomatoes and parsley; drizzle with dressing.

In large bowl, microwave first 4 ingredients with 2 tbsp. water 30 seconds; whisk to dissolve sugar. Toss in next 4 ingredients. In skillet, cook seasoned steak over medium-high, about 3 minutes per side for medium-rare; let rest 10 minutes. Slice thinly against the grain. Fan steak over noodles and sprinkle with pean

In food processor, puree avocado, basil, lemon juice and garlic with half the scallions and 1/4 cup water. With machine running, gradually add EVOO; season dressing. In large bowl, toss remaining ingredients with dressing; season.

In saucepan, heat oil over medium. Add carrot, onion and apple; cook, stirring occasionally, until tender, about 5 minutes. Stir in chicken and curry paste, then stock and rice; bring to a simmer. Reduce heat to low; cook until rice is tender, about 15 minutes. Season. Garnish with fried onions and parsley.

In bowl, whisk mayonnaise, vinegar, sugar and garlic. Stir in slaw; season. Mound onto 4 slices bread. Top with turkey, cheese and remaining bread. In large nonstick skillet, melt butter over medium. Cook sandwiches until cheese melts and bread is golden, about 4 minutes per side.

In large, deep skillet, combine first 6 ingredients with 5 cups hot water and rosemary sprig. Season and bring to a boil over high. Reduce heat to medium-low and simmer, stirring occasionally, until pasta is al dente, about 15 minutes. Stir in cream and cheese; season. Discard rosemary sprig; garnish with chopped rosemary.

In large pot with a lid, bring first 5 ingredients to a simmer over medium. Cover; cook over low, 10 minutes. Discard ginger and star anise. Shred chicken; return to pot. Add noodles and peas; cook over medium until tender, 3 minutes. Top with herbs and hoisin.

Preheat oven to 325°. Heat large pot with a lid over medium; add ribs, fat side down. Cook, turning occasionally, until browned, 10 minutes. Add next 6 ingredients; cover and transfer to oven. Cook until meat is fork-tender, about 2 hours. Discard ginger and star anise; skim excess fat. Stir in cornstarch mixture; simmer over high until sauce thickens, 3 minutes. Serve over rice.

On foil-lined baking sheet, brush fish with 1 tbsp. oil. Season with salt and pepper; sprinkle with Cajun seasoning. Broil until flaky, about 5 minutes. In large skillet, cook garlic in remaining 1 tbsp. oil over medium until fragrant, about 30 seconds. Add corn, tomatoes and sour cream; simmer 10 minutes. Stir in cilantro; season. Serve fish with corn mixture and lemon wedges.

In bowl, mix first 4 ingredients; season. Form into 20 meatballs. In large skillet, heat oil over medium. Add meatballs; cook, turning often, until browned all over, 8 minutes. Drain fat. Add tomato sauce, stock, couscous and cumin to meatballs. Simmer over low, stirring often, until couscous is tender, about 8 minutes; season. Top with yogurt and mint.