chicken burgers with roasted poblano... 45 minutes

the goods:

1 poblano chile
4 teaspoons vegetable oil
1 large white onion, halved and thinly sliced lengthwise
1 pound ground chicken breast
4 slices sharp yellow cheddar cheese
4 whole-wheat burger buns
lettuce

Over a low gas flame or under the broiler, roast chile until charred, about 6 minutes, turning frequently. Place in a bowl and cover bowl tightly with plastic wrap. Let chile steam for 20 minutes, then rub with paper towel to remove skin. Remove stem and seeds. Slice chile into 2-inch strips and return to bowl.



While chile is steaming, heat 2 teaspoons oil in a large skillet over medium-high. Add onion and season with salt and pepper. Cook until onion is soft and translucent, about 10 minutes. Add onion to bowl with chile and toss to combine.



Form ground chicken into 4 patties and season with salt and pepper. Heat a large nonstick skillet over medium-high. Add 2 teaspoons oil and swirl to coat. Cook burgers 4 minutes, then flip, add cheese and continue to cook until cooked through, about 3 minutes more.



Heat broiler and butter inside of buns. Place on a baking sheet and toast under broiler. Place burgers on buns and top with onion mixture and lettuce.

jerk chicken wings... 35 minutes

the goods:

12 scallions, tops and bottoms trimmed, chopped
8 garlic cloves
4 dried bay leaves
1 habanero or 2 jalapeno chiles
1/4 cup red-wine vinegar
2 tablespoons fresh thyme leaves
4 teaspoons allspice
2 to 3 pound chicken wings



In a food processor, pulse scallions, garlic, bay leaves, habanero, vinegar, thyme, allspice, 1 tablespoon salt, and 2 tablespoons pepper until coarsely ground.



In a large shallow dish, toss chicken with jerk mixture and refrigerate at least 1 hour (or up to 1 day).



Heat grill to medium and cook wings, covered, until cooked through, 15 to 20 minutes, turning occasionally.

honey-chipotle ribs... 2 hours and 45 minutes

the goods:

1/4 cup minced canned chipotle chiles in adobo
1/2 cup honey
1/4 cup mustard powder
1 to 2 racks pork spare ribs



Preheat oven to 400 degrees. In a small bowl, combine chipotles, 1/4 cup honey, mustard powder, 1 tablespoon salt, and 1/2 teaspoon pepper.



Place a large double layer of foil on a rimmed baking sheet. Place ribs on top and spread with glaze mixture.



Wrap ribs tightly in foil and bake on sheet until meat is fork-tender, 2 and 1/2 hours. Heat grill to medium-high; lightly oil grates. Remove ribs from foil, letting excess liquid drip off. Brush ribs with remaining 1/4 cup honey.



Grill until lightly charred, 2 to 3 minutes per side. Cut between bones to separate ribs. Enjoy!

pork and chorizo burgers with baked onion rings... 35 minutes

the goods:

burgers:
1/2 pound smoked chorizo sausage (fully cooked), casings removed
1 and 1/2 pounds ground pork
3 garlic cloves, minced
2 teaspoons Worcestershire sauce
1 and 1/2 teaspoons Cajun seasoning
3/4 teaspoon salt
1/4 teaspoon cayenne pepper
4 ounces sliced pepper jack cheese
4 large hamburger buns
romaine lettuce, for serving
1 cup mayonnaise
1 poblano chile, roasted, peeled, and seeded
1 tablespoon fresh lime juice

onion rings:
1 and 1/2 cups cornflakes
1/2 cup plain dried breadcrumbs
1 large egg
1/2 cup buttermilk
1/4 cup all-purpose flour
1/8 teaspoon cayenne pepper
1 large sweet onion, such as Vidalia, quartered crosswise and broken into rings (discard small center rings)
2 tablespoons olive oil



In a food processor, combine mayo, 1 garlic clove, poblano chile, and lime juice. Blend until smooth. Season with salt and pepper. Refrigerate.

Clean out food processor and add chorizo. Pulse until finely chopped. Transfer to a large bowl and add ground pork, remaining garlic, Worcestershire, Cajun seasoning, salt, and cayenne; mix gently. Form mixture into 4 patties. Refrigerate.



Preheat oven to 450 degrees. In a clean food processor, pulse cornflakes and breadcrumbs until fine crumbs form, transfer to a medium bowl.



In another medium bowl, whisk together egg, buttermilk, flour, and cayenne and season with salt and pepper. Pour oil onto a rimmed baking sheet. Place in oven and heat for 2 minutes. Remove sheet from oven and tilt to coat evenly with oil.



Dip onion rings in egg mixture (letting excess drip off) and dredge in cornflake mixture; place on baking sheet. Bake, turning once, until onion rings are golden brown, 16 minutes.



While onion rings are baking, heat grill to medium. Grill burgers, covered, until cooked through, 7 to 8 minutes per side.



During last few minutes of grilling, top burgers with cheese.



Spread green-chile mayo on buns, top with burger and finish with crisp romaine lettuce.



Serve with warm, crunchy onion rings and enjoy!

gnocchi with summer veggies... 15 minutes

the goods:

1 tablespoon olive oil
1 zucchini, quartered lengthwise, and sliced crosswise
1 summer squash, quartered lengthwise, and sliced crosswise
2 garlic cloves, minced
1 pint grape tomatoes, halved
1 package (15 to 16 ounces) frozen gnocchi
1/4 cup fresh basil, chopped
2 tablespoons grated Pecorino Romano cheese
1 tablespoon butter
2 teaspoons fresh lemon juice



Set a pot (large enough for gnocchi) of salted water to boil.



In a large skillet, heat oil over medium-high. Add squash and garlic and season with salt and pepper. Cook, stirring occasionally, until squash is crisp-tender, 4 to 5 minutes.



Add tomatoes and cook, stirring occasionally, until juicy, about 2 minutes.



Meanwhile, cook gnocchi according to package instructions. Reserving 1/2 cup cooking liquid, drain gnocchi and transfer to skillet.



Toss gnocchi, adding enough cooking liquid to create sauce. Remove from heat and stir in basil, cheese, butter, and lemon juice.