veggie burritos... 20 minutes

the goods:

1 tablespoon vegetable oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 teaspoon ground cumin
1 package (10 oz.) frozen corn, thawed
2 cans (15 oz. each) black beans, rinsed and drained
1 package (10 oz.) frozen leaf spinach, thawed and squeezed dry
flour tortillas (10-inch)
8 ounces pepper jack cheese, shredded
salsa
sour cream, for serving



In a large skillet, heat oil over medium. Add onion, garlic, and cumin; cook, stirring occasionally, until onion is tender, 5 to 6 minutes.

Add corn, beans, and spinach. Cook until warmed through, 4 to 6 minutes; season with salt and pepper, and set aside.



Stack tortillas, and wrap in a double layer of damp paper towels; microwave until hot, about 2 minutes. Place tortillas on a work surface. Spread cheese, then filling, then salsa in a line down the center of each tortilla.



Fold bottom of tortilla up, then each side to tightly roll burrito. Serve with sour cream.

provencal chicken with carrots... 1 hour

the goods:

3 to 5 carrots (number depends on family size), peeled, halved crosswise then lengthwise
2 large onions, quartered, layers separated
1 tablespoon olive oil
2 to 4 bone-in, skin-on chicken breast halves
1 tablespoon Dijon mustard
1 teaspoon dried Herbes de Provence
1/2 cup fresh parsley, chopped
2 tablespoon fresh lemon juice



Preheat oven to 475 degrees. On a rimmed baking sheet, toss carrots and onions with oil. Push vegetables to sides of sheet, and place chicken in center. Using your fingers, carefully loosen skin. In a small bowl combine Dijon and Herbes de Provence. Spread mixture under skin. Season chicken and vegetables with salt and pepper.



Roast until an instant-read thermometer inserted in thickest part of chicken registers 165 degrees, 30 to 35 minutes. Transfer chicken to a serving platter, and loosely tent with aluminum foil to keep warm.



Gently toss vegetables and return to oven for about 10 minutes more. Remove from oven, add parsley and lemon juice, and toss. Serve chicken alongside veggies.

BLT pasta... 45 minutes

the goods:

1 clove garlic
1 cup french bread cubes
1 teaspoon olive oil
3 strips thick-sliced bacon, diced
1 cup grape tomatoes, halved
1/2 teaspoon sugar
1/2 cup thinly sliced leeks
1/4 cup dry white wine
1/2 cup chicken broth
1 teaspoon red wine vinegar
1/4 teaspoon red pepper flakes
1/2 cup tomato paste
bucatini or spaghetti
1 cup fresh spinach leaves
pinch of dried thyme



Bring a pot of salted water to a boil and cook bucatini according to package instructions.



Mince garlic in a food processor. Add bread cubes, and process until coarse. Heat oil in a nonstick skillet over medium; add crumbs and toast until golden, 3 to 4 minutes, stirring often. Season with salt and set aside.

Saute bacon in a large nonstick skillet over medium heat. Cook until crisp, then transfer to a paper towel-lined plate. Pour off all but 1 tablespoon bacon grease.
Caramelize tomatoes and sugar in bacon grease over medium, about 5 minutes. Add leeks; saute until wilted, 3 to 4 minutes.

Deglaze skillet with wine; simmer until liquid is nearly evaporated. Add the broth, tomato paste, vinegar, and red pepper flakes. Simmer until liquid is reduced by a third, about 5 minutes.

Add spinach, thyme, and bacon pieces to sauce. Transfer cooked pasta from cooking water to the skillet using tongs. Toss to coat with sauce. Season with salt. Sprinkle with bread crumbs prior to serving.

asian noodles with steak and snow peas... 25 minutes

the goods:

1 package (8.8 ounces) soba (Japanese buckwheat noodles)
1 pound skirt steak, cut in half to fit in skillet
1 pound snow peas, stems trimmed
2 tablespoons soy sauce



In a pot of boiling salted water, cook noodles. Drain; set aside.

Meanwhile, heat a large skillet over medium-high. Season steak with salt and pepper. Cook, turning once, until medium-rare, 5 to 7 minutes per side, depending on thickness. Transfer steak to a cutting board and tent with aluminum foil.



Add snow peas to skillet, and toss with juices. Cook on medium-high, tossing occasionally, until crisp-tender, 2 to 3 minutes. Add noodles, soy sauce, and 2 tablespoons water; cook until warmed through, about 20 seconds. Transfer to serving dishes. Slice steak ; place on top of noodles and serve with additional soy sauce.

rigatoni with meat sauce... 30 minutes

the goods:

12 ounces rigatoni
1 pound ground chuck
1 medium onion, finely chopped
2 garlic cloves, minced
1/2 cup tomato paste
1/2 to 1 teaspoon garlic salt
1/8 teaspoon cayenne pepper
1 tablespoon red-wine vinegar



In a large pot of boiling salted water, cook pasta; drain and return to pot. Set aside.

Meanwhile, while pasta is cooking, cook beef in a large saucepan over medium-high, breaking up with a wooden spoon, until no longer pink, 5 minutes. Add onion and garlic, season generously with salt and pepper. Cook, stirring occasionally, until onion is tender, 5 minutes.

Stir in tomato paste, garlic salt, and cayenne, and cook until fragrant, about 2 minutes. Add 1 and 1/2 cups water; bring to a boil. Reduce to a simmer, and cook until slightly thickened, 8 to 10 minutes. Stir in vinegar, and season again with salt and pepper to taste.



Add sauce to pasta and enjoy with some yummy garlic bread!

butternut bisque... 45 minutes

the goods:

3 tablespoon butter
1 medium onion, coarsely chopped
2 garlic cloves, sliced
1/2 teaspoon dried thyme
1/4 teaspoon ground cinnamon
1/8 to 1/4 teaspoon cayenne pepper
1 large butternut squash (about 4 pounds), peeled, seeded, and cut into 1-inch cubes
1 can (14.5 ounces) chicken broth (for vegetarian, use vegetable broth)
1 cup half-and-half
1 tablespoon fresh lemon juice
sour cream, for serving

In a large saucepan, heat butter over medium. Add onion, garlic, thyme, cinnamon, and cayenne. Season with salt, and cook, stirring occasionally, until onion is softened, 5 to 7 minutes.

Add squash, broth, half-and-half, and 3 cups water. Bring to a boil; reduce to a simmer, and cook until squash is tender, 20 minutes.

Working in batches, puree in a blender until smooth. Stir in lemon juice; season with salt. Serve bisque with sour cream.