leftover risotto cakes... 30 minutes (plus chilling)

the goods:

4-5 cups leftover bacon, leek, and pea risotto, cold
3 ounces fresh mozzarella, cut into cubes
all-purpose flour, for dredging
1/3 cup vegetable oil



Form risotto into balls. Press a cube of cheese into center of each ball and flatten into 1/2-inch-thick patties (make sure cheese is covered).



Dredge patties in flour and refrigerate until firm, 15 minutes.



In a large skillet, heat vegetable oil over medium until it sizzles when pinch of flour is added. Dredge patties in flour again.



In batches, fry patties until golden and warmed through, about 10 minutes per batch.



Drain on paper towels. Serve with salad!

bacon, leek, and pea risotto... 40 minutes

the goods:

2 leeks, white and light-green parts only
78-96 ounces chicken broth
5 slices bacon, cut crosswise into strips
2 and 1/2 cups Arborio rice
1 cup dry white wine
3/4 cups frozen peas
1/2 cup grated Parmesan, plus more for serving
1 to 2 tablespoons fresh lemon juice



Halve leeks lengthwise; rinse thoroughly. Pat dry; thinly slice.



In a saucepan, bring broth to a simmer over medium.



Meanwhile, in a large, dutch oven or heavy pot, cook bacon over medium, stirring until lightly browned but not crisp, 5 minutes. Add leeks; cook, stirring, until softened, 2 minutes. Increase heat to medium-high. Add rice and cook, stirring, until translucent around edges, 1 minute.



Add wine and stir until evaporated, about 2 minutes. Add 1 cup broth. Reduce heat to medium-low and cook, stirring, until broth is absorbed, about 2 minutes.



Repeat process, gradually adding broth, until rice is al dente and risotto is creamy, about 35 minutes. Stir in peas.



Remove pot from heat and stir in Parmesan. Cover and let stand 2 minutes.



Season risotto with lemon juice, salt, and pepper. Serve topped with grated and shaved Parmesan.

marinated salmon with couscous... 30 minutes, plus marinating

the goods:

1 bunch cilantro, thick stems removed
3 garlic cloves, chopped
1 jalapeno chile (ribs and seeds removed), chopped
1 and 1/2-inch piece fresh ginger, peeled and chopped
1 teaspoon paprika
1 teaspoon ground cumin
1/4 cup plus 1 tablespoon extra-virgin olive oil
finely grated zest of 1 lemon, plus 2 tablespoons fresh lemon juice
2 to 4 salmon steaks or fillets
1 cup couscous



In a food processor, combine cilantro, garlic, chile, ginger, paprika, and cumin. Pulse until finely chopped. Add 1/4 cup oil and lemon juice and pulse to combine.



Arrange salmon in a baking dish. Rub both sides with cilantro mixture. Cover and refrigerate 30 minutes.



Preheat oven to 375 degrees. Bake salmon, uncovered, until opaque throughout, 15 minutes.



Meanwhile, in a small saucepan, bring 1 cup water to a boil. Stir in couscous, season with salt and pepper, and remove from heat. Cover and let stand until tender, about 5 minutes. Fluff with a fork and stir in lemon zest and 1 tablespoon oil.



Serve salmon with couscous and a salad.

baked chicken and potatoes with onion and thyme... 1 hour

the goods:

1 whole chicken cut into 8 pieces and breasts halved crosswise
1 pound white new potatoes, quartered
1 large red onion, cut into eighths
1 head garlic, cloves separated and left unpeeled
6 sprigs thyme
1 lemon, quartered
1/4 cup extra-virgin olive oil
2 tablespoons balsamic vinegar



Preheat oven to 450 degrees.



Arrange chicken, potatoes, onion, garlic, thyme, and lemon in a 12-by-16-inch roasting pan.



In a small bowl, whisk together oil and vinegar and drizzle over chicken and vegetables.



Toss to combine and season with salt and pepper.



Turn chicken skin side up.



Roast until chicken is browned and cooked through, about 50 minutes.



Serve with pan juices.

tomato soup with bacon grilled cheese sandwiches... 45 minutes

the goods:

1 tablespoon extra-virgin olive oil
1 large red onion, chopped
1 garlic clove, chopped
3 to 4 large tomatoes, cored and chopped
14 oz. can vegetable broth
1/4 cup heavy cream
10 slices bacon (for vegetarian, omit bacon)
3 tablespoons butter, room temperature
6 slices white sandwich bread
1 cup shredded Gruyere cheese



In a large saucepan, heat oil over medium. Add onion and garlic; season with salt and pepper. Cook, stirring, until onion softens, 4 to 6 minutes.



Meanwhile, in a large skillet, cook bacon over medium until lightly browned but not crisp, about 5 to 7 minutes. Drain bacon on paper towels; discard fat from skillet.



Add tomatoes to onion and garlic and increase heat to medium-high. Cook, stirring, until tomatoes begin to break down, 4 to 6 minutes.



Pour broth into a pyrex measuring pitcher and add enough water to make liquid 2 cups. Pour into soup pot. Simmer until tomatoes are very soft, about 10 minutes.



In batches, puree soup in a blender. Return soup to pot and simmer 1 minute; stir in cream and season with salt and pepper. Remove from heat and cover to keep warm.



Butter bread slices. Place bread, buttered side down in skillet, top with bacon and cheese. Cook over medium-low heat until cheese melts and bread is golden, about 3 to 5 minutes per side.



Repeat with remaining bread, cheese and bacon.



Quarter sandwiches.



Dip sandwich slices in soup and enjoy!

salmon with brown rice and bok choy... 20 minutes

the goods:

1 cup brown rice
1/4 cup soy sauce
3 tablespoons fresh lime juice
1 teaspoon finely grated peeled fresh ginger
1/2 teaspoon agave nectar (optional - it's pretty hard to find)
4 teaspoons vegetable, canola, or peanut oil
2 to 4 salmon fillets
2 garlic cloves, thinly sliced
1 head bok choy, cored and chopped



Cook rice according to package instructions. Meanwhile, in a small bowl, combine soy sauce, lime juice, ginger, and agave (if using).



In a large nonstick skillet, heat 2 teaspoons oil over medium-high. Season salmon with salt and pepper and cook until opaque throughout, 1 to 3 minutes per side beginning with skin side; transfer to a plate.



Wipe skillet clean with a paper towel. In same skillet, heat remaining 2 teaspoons oil over medium. Add garlic and bok choy; season with salt and pepper. Cook, tossing, until bok choy is bright green, about 3 minutes.



Serve salmon and bok choy with rice and soy-lime sauce.

tuna casserole... 1 hour

the goods:

10 ounces green beans, stem ends trimmed, then cut in half
12 ounces whole wheat gemelli
2 cans (7 ounces each) solid white albacore tuna packed in water, drained
5 slices white sandwich bread, crusts removed, torn into large pieces
2 tablespoons unsalted butter, melted

bechamel sauce:
3 tablespoons unsalted butter
1/4 cup finely chopped onion, about 1/4 of a large onion
1/4 cup all-purpose flour
1/2 teaspoon salt
4 cups whole milk



In a large saucepan of well salted boiling water, cook green beans until almost tender, about 5 minutes. Using a slotted spoon, transfer green beans to a colander (reserving water). Rinse with cold water until cool; drain.



Return water in pan to a boil; add pasta and cook 2 minutes short of al dente; drain and rinse pasta.



Meanwhile, make bechamel sauce: In a medium saucepan, melt butter over medium. Add onion and cook until softened, about 6 minutes. Add flour and salt; cook, stirring frequently, until mixture is pale golden and has a slightly nutty aroma, about 5 minutes.
Whisking constantly, pour in 2 cups of milk; add 2 more cups milk and whisk until smooth. Cook mixture, stirring constantly along the bottom of pan, until boiling, about 7 minutes.
Reduce heat to low. Simmer gently, stirring occasionally, until sauce thickens and does not feel grainy when a very small amount is rubbed between two fingers, about 10 minutes.



Preheat oven to 350 degrees. In a large bowl, combine pasta, green beans, and bechamel; season with salt and pepper.



Gently fold in tuna.



In a food processor, pulse bread until coarse crumbs form. Add butter and pulse to combine.



Transfer tuna mixture to a 2-quart baking dish and top with breadcrumbs.



Bake until sauce is bubbling and breadcrumbs are golden brown, 25 minutes.



Serve topped with fresh ground pepper.