steak and potatoes with asparagus... 30 minutes

the goods:

1/2 cup Dijon mustard
3 tablespoons fresh lemon juice
1 garlic clove, crushed through a press
1 large sirloin steak, trimmed and cut into 4 equal portions
1 pound red new potatoes, halved (quartered if large)
3 tablespoons olive oil
1 bunch asparagus, trimmed of woody ends

Preheat oven to 450 degrees. In a small bowl, stir together mustard, lemon juice, and garlic; season with salt and pepper. Place marinade in a resealable plastic bag. Add steaks, and rub to coat. Let steaks marinate at room temperature 10 minutes, or refrigerate up to 1 day.

On a large, rimmed baking sheet, toss potatoes with 1 tablespoon oil; season with salt and pepper. Roast 15 minutes, then add asparagus to sheet, and toss with another tablespoon oil; season with salt and pepper. Roast until potatoes and asparagus are tender, 10 minutes more.

While vegetables are roasting, heat remaining tablespoon oil in a cast-iron skillet over medium-high. Remove steaks from marinade, allowing excess to drip off; cook until you've reached your desired doneness. Let steaks rest 5 minutes before slicing.

prosciutto-wrapped chicken with green beans... 25 minutes

the goods:

fresh green beans (enough to feed your family), stem ends removed
2 teaspoons olive oil
1 boneless, skinless chicken breast, cut in half lengthwise
4 slices prosciutto
1 lemon



Heat broiler. On a rimmed baking sheet, toss green beans with 1 teaspoon oil. Season with salt and pepper, and push to one side of pan.



Season chicken with salt and pepper; wrap with 2 slices prosciutto (one layer). Place chicken, seam side down, on other side of pan; rub with remaining teaspoon oil.

Broil until chicken is opaque throughout, 20 minutes. Serve chicken with green beans and a lemon wedge.

crispy breaded pork with creamy corn... 25 minutes

the goods:

1 and 1/2 cups panko (Japanese bread crumbs that can be found in the international foods isle)
2 tablespoons vegetable oil
4 boneless pork loin chops
3 tablespoons Dijon mustard
16 ounces frozen corn kernels
1/4 to 1/2 cup whole milk
3 ounces cream cheese, cut into pieces
2 tablespoons snipped fresh chives

Preheat oven to 425 degrees. On a rimmed baking sheet, toss panko with oil. Bake, tossing once or twice, until golden brown, 5 to 7 minutes. Transfer to a plate. Reduce oven temperature to 400 degrees.



Meanwhile, place chops between 2 large pieces of plastic wrap. Using the flat side of a meat mallet, pound to make 1/4-inch-thick cutlets.

Dividing evenly, coat pork with mustard; season with salt and pepper. One at a time, dip cutlets into panko, pressing firmly to adhere.

Place a rack on a rimmed baking sheet; place pork on rack, and bake, without turning, until opaque throughout, 15 minutes.

While pork is in the oven, place corn and milk in a medium saucepan, simmer over medium heat until corn is tender, 10 minutes. Remove from heat; stir in cream cheese and chives. Season with salt and pepper.

fettuccine with hearty meat sauce... 25 minutes

the goods:

1 tablespoon olive oil
1 medium onion, chopped
1 garlic clove, minced
1/2 pound ground pork
1/2 pound ground beef chuck
1 cup dry white wine (if you have a problem with using wine in your cooking, there is always cooking wine, but be mindful that cooking wine has a lot more salt in it, so you may need to add less salt if you choose to use cooking wine.)
1 can (28 ounces) whole peeled tomatoes in juice, chopped
1/2 teaspoon dried oregano
1/4 teaspoon red-pepper flakes
18 ounces fresh fettuccine (you can find this in the refrigerated section where they keep the ravioli, etc.)
grated parmesan, for serving

Set a large pot of salted water to boil. In a large skillet, heat oil over medium-high. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion softens, 3 to 4 minutes. Add pork and beef; cook, breaking meat up with a spoon, until no longer pink, 5 to 7 minutes. Add wine; cook until evaporated, about 7 minutes. Add tomatoes, oregano, and red-pepper flakes; cook until slightly thickened, 2 to 3 minutes.

Cook pasta in boiling water according to package instructions. Be mindful that this pasta is fresh and not dried and may cook faster than you may be used to. Drain and return to pot; add meat sauce, and toss to coat. Serve topped with parmesan and with some garlic bread, if desired.

veggie melts... 30 minutes

Quantities can be easily altered to feed more than 4.


the goods:

1 head broccoli, cut into small florets
1 tablespoon olive oil
2 portobello mushrooms (stems removed), sliced 1/2 inch thick
(TIP: YOU SHOULD NEVER WASH YOUR MUSHROOMS WITH WATER. TO CLEAN THEM, RUB THEM WITH A CLEAN, DRY TOWEL.)
1 red bell pepper (ribs and seeds removed), sliced 1/2 inch thick
1/4 cup mayonnaise
1 small garlic clove, crushed through a press
8 thick slices country bread
8 ounces Gouda cheese, thinly sliced

Heat broiler, with rack set 4 inches from heat. On a rimmed baking sheet lined with aluminum foil, toss broccoli with oil; season with salt and pepper. Broil, tossing once or twice, until broccoli begins to char, 4 minutes.



Add mushrooms and bell peppers to sheet; season with salt and pepper, and toss to combine. Broil, tossing once or twice, until vegetables are tender, 8 minutes more; set aside.

Meanwhile, in a small bowl, combine mayonnaise and garlic; season with salt and pepper. Place bread on a work surface. Dividing evenly, spread with mayonnaise mixture, top with veggies, then cheese. Place on baking sheet, and broil until cheese is melted and lightly browned, 2 to 4 minutes.



Sandwiches can be custom made to each persons liking. My husband doesn't like mushrooms, so all of his sandwiches were made with just peppers and broccoli.

angel-hair pasta with peas... 20 minutes

I would like to apologize for this photo - I was starving and just snapped a pic before scarfing this down... it's the best I got, sorry.


the goods:

4 slices bacon, sliced crosswise into 1/2-inch pieces
2 shallots, halved and thinly sliced
16 ounces frozen peas, thawed
1 cup half-and-half
9 ounces FRESH angel hair pasta (you can find this in the refrigerated section where they keep the ravioli, etc.)

Set a large pot of salted water to boil. In a large skillet, cook bacon over medium heat until crisp. With a slotted spoon, transfer to a paper-towel-lined plate to drain (leave fat in skillet).

Add shallots to skillet; season with salt and pepper. Cook over medium, stirring occasionally, until they begin to soften, 1 to 2 minutes. Add peas and half-and-half; season with salt and pepper. Simmer until slightly thickened, about 5 minutes.

Cook pasta in boiling water according to package instructions. Be mindful of this thin pasta, especially since it's fresh. It will cook very quickly. Drain pasta and return to pot. Pour sauce over pasta; toss to combine. Sprinkle with bacon and serve!

rosemary beef kabobs... 20 minutes

the goods:

2 garlic cloves
2 tablespoons fresh rosemary leaves
coarse sea salt
1 tablespoon olive oil
2 flat iron (shoulder top blade) steaks



Heat broiler, with racks set 4 inches from heat. Line a rimmed baking sheet with aluminum foil; set aside. Soak 7 wooden skewers in water for at least 10 minutes.



Meanwhile, on a cutting board, chop garlic and roasemary together, and sprinkle with a little sea salt. Press blade of knife back and forth across the mixture to make a paste. Place in a medium bowl and stir in oil; season with 1 teaspoon salt and 1/4 teaspoon pepper.



Cut steaks into chunks. Add to bowl; toss to coat.



Thread chunks of beef onto skewers; place skewers onto prepared baking sheet.
Broil without turning 6 to 7 minutes for medium. Serve with your favorite steak sauce and salad or other desired sides.

pea soup with cheddar-scallion panini... 20 minutes

Ok, so panini is just a fancy way of saying grilled cheese. This is a great update on the classic tomato soup with grilled cheese. It's quick and easy... just get out your blender!


the goods:

5 tablespoons butter
4 scallions, white and green parts separated and thinly sliced
2 bags frozen peas (16 ounces each)
1 can (14 ounces) reduced-sodium chicken broth
1 and 1/2 cups shredded sharp white cheddar (6 ounces)
8 slices rye sandwich bread
1 lemon


In a large saucepan, heat 1 tablespoon butter over medium. Add scallion whites, and cook, stirring until softened, 1 to 2 minutes. Add peas, broth, and 3 cups water. Bring to a boil; reduce heat to a simmer. Cook until peas are tender, about 5 minutes.



In a medium bowl, toss cheddar with scallion greens. Butter the outside of the bread and make 4 sandwiches with the bread and cheese mixture.



Heat a large skillet over medium-low. Place sandwiches in skillet (they may not fit all at once), and cook until golden, 4 to 5 minutes per side.

Working in batches, puree soup in a blender until smooth (liquify) - be very careful to only fill your blender halfway to avoid hot soup on the ceiling. Season with salt and pepper and the juice from one lemon. Slice each panini into little "fingers" to make for easy dipping.

pork tenderloin with orange-honey sauce and spinach... 35 minutes

the goods:

olive oil
2 pork tenderloins (they usually come 2 to a pack), trimmed
1/4 cup orange juice
2 tablespoons dijon mustard
1 tablespoon honey
1 garlic clove
4 bunches flat-leaf spinach, stems removed and rinsed well (or you can buy about 2 bags of pre-washed spinach with the stems already removed)

In a large skillet, heat 1 tablespoon oil over medium; season pork with salt and pepper. Add pork to skillet, and cook, turning occasionally, until cooked through, 20 to 25 minutes (reduce heat if pork browns too quickly), Transfer pork to a plate, and cover loosely with aluminum foil; let rest 5 to 10 minutes (reserve skillet).



Meanwhile, in a blender, combine orange juice, mustard, honey, garlic, and 2 tablespoons oil. Season with salt and pepper, and blend until smooth; set aside.

In reserved skillet, heat 1 tablespoon oil over high. Add as much spinach as your pan will fit; toss until wilted, adding more spinach as there is room, 3 to 5 minutes total. Drain off excess liquid, and season spinach with salt and pepper.

Slice pork and drizzle with sauce; serve with spinach.