Heat 1 1/2 tsp oil in a 12-inch non-stick skillet over medium-high heat.

Add turkey or chicken in large crumbles then let cook until slightly browned on bottom, about 3 minutes, then break up and continue to cook until it's fully cooked through, about 3 minutes longer.

Meanwhile while turkey is cooking in a mixing bowl whisk together hoisin sauce, soy sauce, sriracha, rice vinegar, sesame oil and honey, set aside.

Drain of excess liquid from turkey (if there is any) then push to one far side of pan and pull that side of pan off heat.

Heat remaining 1 1/2 tsp oil in now empty side of skillet.

Add green onions and carrots and saute 1 1/2 minutes. Add in garlic and ginger and saute 30 seconds longer.

Pour in sauce and water chestnuts then cook and toss 30 seconds longer.

Serve warm in lettuce leaves garnished with sliced green onions.

Simmer everything in a sauce pan over medium heat until the peanut butter has meted in and let cool

In a glass jar (with a tight-fitting lid) measure and add in the Mexicali seasoning, salt, lime zest and juice, vinegar, honey and oil. Shake until thoroughly combined.

Wash and prep the poblanos for roasting (link above). While the poblanos are roasting, prep the veggies.

In a large, 12-inch cast iron skillet, heat 2 teaspoons of olive oil on medium-high heat. Once hot, add in all the corn kernels in an even layer. Toast in the skillet until charred, about 2 minutes before tossing the corn and repeating for an additional 2 to 3 minutes or until nicely charred. Transfer to a large bowl and set off to the side.

Add 2 more teaspoons of olive oil to the skillet and reduce the heat to medium. Add in the spiralized sweet potatoes and toss in the oil to coat. Cook for about 5 to 6 minutes (depending on the size of the sweet potato noodles) until the get tender yet still have a little bit of crunch to them. Transfer the cooked sweet potatoes to the bowl with the corn.

Toss the sliced kale in a little dressing and add to the mixing bowl along with the remaining veggies, cilantro, pepitas and a couple pinches of kosher salt. Toss to combine and drizzle with desired amount of dressing.

Fill a large pot with 8 quarts of water and bring to a boil. Add 3 tablespoons salt and return to a boil.

Meanwhile, in a very large skillet, heat olive oil over medium heat. Add onion and cook until soft and lightly golden, 7 to 9 minutes. Remove pan from heat.

Add pasta to boiling water and cook, according to package directions, until almost al dente. Drain, reserving 1 cup cooking water. Transfer pasta to skillet, along with 1/2 cup reserved cooking water. Place skillet over medium heat.

In a medium bowl, beat eggs and season with salt and pepper. Add eggs to skillet along with sheep's milk cheese; gently mix to combine. Let cook until eggs just begin to set, but not scramble. Remove from heat and add parsley and Parmigiano. Divide evenly between serving bowls. Top each with an egg yolk and season with pepper; serve immediately.