Preheat oven to 350 degrees. Cook rice to package instructions (omitting salt). While the rice is cooking, in skillet over medium heat, brown the turkey. Add the onion and cook for 3 minutes more (until onion becomes translucent).
Bring a medium pot of salted water to a boil over high heat. Add orzo and cook 8 minutes. Stir in sugar snap peas and edamame; let water return to a boil and then cook 2 additional minutes.
In a large pot, heat oil and brown meat.
Add onion, carrot, and celery and sauté 4-5 minutes.
Add garlic, oregano, and basil and sauté 2 more minutes.
Add stock, tomatoes, and cannellini beans.
Bring to a boil, cover, and simmer 10-15 minutes.
Wash vegetables and grate.
Combine in a small mixing bowl with egg and flour.
After all ingredients are mixed, shape the mixture in small patties.
Place on a hot pan with oil and cook each one until each side is golden brown.
Stack the leaves of kale and roll them the long way into a cigar-like tube. Using a chef’s knife, slice across the tube of leaves to create long, thin ribbons. Do the same with the bok choy leaves. Slice the stems into matchsticks.
Preheat oven to 375 degrees.
In a large mixing bowl, combine all ingredients until squash and fruit are covered.
Place in a 13"x 9" baking dish and cover with foil. Bake for 30 minutes.
Remove foil and roast for another 10-15 minutes or until done.
In a medium pot over medium heat, sauté onion in the oil until translucent, 3-5 minutes.
Stir in the quinoa and cook for 1-2 minutes more.
Add water and broth and bring to a boil.
Cover pot and simmer for 15-20 minutes. Turn off heat.