maple-glazed cornish game hens with carrots... 1 hour and 15 minutes

the goods:

1/4 cup pure maple syrup
1 teaspoon ground cumin
2 cornish game hens
3 teaspoons olive oil
1 and 1/2 pounds carrots, cut into 2-inch lengths
1 medium red onion, quartered
4 garlic cloves, peeled
6 sprigs fresh thyme
2 teaspoons fresh lemon juice



Preheat oven to 450 degrees. Stir together maple syrup and cumin; season with salt and pepper.



Using kitchen twine, tie hen legs together, then tuck wing tips underneath.



Place hens on a rimmed baking sheet and rub with 1 teaspoon oil; season with salt and pepper. Roast 10 minutes.



In a medium bowl toss carrots, onion, garlic, and thyme with 2 teaspoons oil and season with salt and pepper. Add to pan and roast 20 minutes.



Brush hens with maple syrup mixture.



Continue to roast, brushing twice more, until juices run clear when hens are pierced between breast and leg or an instant-read thermometer inserted at thickest part of a thigh registers 165 degrees, about 15 minutes.



Transfer hens to plates and let rest 10 minutes. Meanwhile, toss vegetables with lemon juice. Serve hens with vegetables.

mussels... 15 minutes

the goods:

1 tablespoon olive oil
1 garlic clove, minced
1 tomato, finely chopped
2 pounds scrubbed mussels, beards removed (discard ANY open ones)
1/2 cup dry white wine
1/4 cup chopped fresh flat-leaf parsley



Heat oil in a large pot. Add garlic and cook for a minute, then stir in tomato and cook for 2 minutes more.



Add mussels (discard any open ones) and wine. Cover and cook until the mussels open (discard any ones that don't), about 5 minutes.



Toss with parsley and serve with crusty garlic bread.

beef stew with noodles... 1 hour

the goods:

1 tablespoon vegetable oil
2 pounds boneless beef chuck, cut into 1/2-inch cubes
1 medium onion, halved and sliced lengthwise
2 tablespoons all-purpose flour
3 cans (14.5 ounces each) chicken broth
1/2 pound carrots, cut into 1/2-inch chunks
2 medium russet potatoes, peeled and cut into 1/2-inch cubes
16 ounces egg noodles
3 tablespoons finely chopped fresh parsley
1 teaspoon red-wine vinegar



In a large Dutch oven or heavy pot, heat oil over high. Add beef, season with salt and pepper, and cook until seared and brown, about 6 minutes.



Add onion and season with salt and pepper. Cook until onion begins to soften, about 5 minutes.



Stir in flour until beef and onion are coated and cook 1 to 2 minutes (do not burn). Add broth and 3 cups water, stirring and scraping up browned bits. Bring to a boil; reduce to a simmer and cook until beef is tender, about 25 minutes.



Add carrots and potatoes and cook until potatoes are tender, about 10 minutes.



Add noodles and cook until tender, about 8 minutes. Season with salt and pepper.



To serve, stir in parsley and vinegar.

skillet lasagna... 1 hour

the goods:

43 ounces canned (28 oz. can and a 15 oz. can) whole peeled tomatoes
3 garlic cloves, finely chopped
3 tablespoons extra-virgin olive oil
1 large egg yolk
1 and 1/2 cups ricotta cheese, room temperature
1 box (12 ounces) no-boil lasagna noodles
8 ounces fresh mozzarella, shredded
1/4 cup grated Parmesan cheese



Preheat oven to 400 degrees. In a food processor, pulse tomatoes until coarsely pureed. In a large deep skillet, bring tomatoes, garlic, and oil to a boil. Season with salt and pepper. Reduce to a simmer and cook on medium until thickened, about 12 minutes.



Meanwhile, in a medium bowl, mix together egg yolk, ricotta, and 1/2 teaspoon each salt and pepper. Carefully pour sauce in to a heatproof bowl and return 3/4 cup to skillet; spread sauce evenly. Add a single layer of noodles, breaking them up to fit. Top with half the ricotta mixture, spreading evenly. Follow with a second layer of noodles, then 1 and 1/2 cups sauce. Add a third layer of noodles, then remaining ricotta mixture. Follow with a final noodle layer, then remaining sauce.



Sprinkle Parmesan and mozzarella over top.



Bake lasagna until golden and bubbling, 30 to 35 minutes.



Let stand 10 minutes before serving. Don't forget the garlic bread!