Step 1

Heat 1 1/2 tablespoons of the butter in a large nonstick skillet over medium-high heat. Add onion; cook, stirring occasionally, until lightly browned, about 3 minutes. Reduce heat to medium; cook, stirring often, until onion is caramelized, about 10 minutes; add garlic in final 2 minutes. Add kale, salt, and pepper. Cook, stirring, until kale has wilted, about 3 minutes. Transfer to a plate.

Step 2

Increase heat to medium-high. Add remaining 1 1/2 tablespoons butter to skillet; cook until lightly browned, about 1 minute. Add squash and nutmeg; spread in a thin, even layer. Cook, without stirring, until deeply browned on bottom, about 5 minutes. Gently stir; cook, without stirring, for 1 minute. Gently stir in onion mixture; remove from heat.

Step 3

Heat oil in a large skillet over high heat. Break eggs into skillet; cook for 3 minutes for sunny-side up or to desired doneness.

Step 4

Divide hash among 4 plates. Top with eggs. 

Step 1

Heat a stovetop grill pan over medium-high.

Step 2

Drizzle oil on the cantaloupe, and place the slices on the grill. Grill the slices, without moving them, for about 30 seconds, or until browned on the first side. Flip the melon slices, and grill on the other side for an additional 30 seconds. Transfer to a cutting board to cool slightly.

Step 3

Cut the melon slices into 1/2-inch pieces, and place them in a medium bowl. Add tomatoes, mint, 1/4 teaspoon of the salt, chili paste, and lime juice. Mix well; set aside to let the flavors mingle.

Step 4

Meanwhile, heat 5 tablespoons of water in a large skillet over medium. Cut butter into 8 pieces. When bubbles just start rising to the water’s surface, begin adding the butter to the pan, 1 piece at a time, whisking constantly to form an emulsion. When all the butter is incorporated, reduce the heat to medium-low to keep the temperature just below a simmer. Add the thyme and the remaining 1/2 teaspoon salt, and swirl the pan to combine. Add the asparagus to the pan, and toss gently to coat it in the butter.

Step 5

Cover the pan, and cook for 5 minutes, or until the asparagus is tender all the way through when pierced with the tip of a sharp knife. Transfer the asparagus to a platter, and spoon the melon salad on top. Scatter a few shavings of ricotta salata over the salad, if desired.

Step 1

Heat a small nonstick skillet over medium-high heat. Cook turkey 2–3 minutes or until no longer pink, add corn and cumin, and cook 1 minute to heat through.

Step 2

Remove from heat, and stir in 1 tablespoon picante sauce and cilantro.

Step 3

Warm tortillas according to package directions and place on a dinner plate, overlapping slightly. Spoon turkey mixture over tortillas; top with lettuce, cheese, and remaining 1 tablespoon picante sauce. Serve with lime wedges.

Step 1

Stir together water, yeast, and 1/2 teaspoon of the granulated sugar in a small bowl; let stand until foamy, about 5 minutes. Combine flour, salt, and remaining 1/4 cup granulated sugar in a medium bowl. Add yeast mixture, milk, butter, and egg; stir with a wooden spoon until a soft dough comes together. Turn dough out onto a lightly floured surface and knead until smooth, 1 to 2 minutes. Transfer dough to a lightly greased bowl. Cover and let rise in a warm place until doubled in volume, about 1 hour.

Step 2

Turn dough out onto a lightly floured surface. Gently roll to 1/4-inch thickness. Cut out 8 doughnuts using a 3-inch round cutter and a 1-inch round cutter to remove center. Place doughnuts and doughnuts holes on a lightly floured surface. Cover loosely with plastic wrap and let stand until doubled in volume, about 30 minutes.

Step 3

Place 2 doughnuts and 2 doughnuts holes in single layer in air fryer basket, and cook at 350°F until golden brown, 4 to 5 minutes. Repeat with remaining doughnuts and holes.

Step 4

Whisk together powdered sugar and tap water in a medium bowl until smooth. Dip doughnuts and doughnut holes in glaze; place on a wire rack set over a rimmed baking sheet to allow excess glaze to drip off. Let stand until glaze hardens, about 10 minutes.