spinach and bacon frittata... 40 minutes

the goods:

6 large eggs
1 cup ricotta cheese
1/4 cup grated Parmesan
5 strips bacon, cut into 1/2-inch pieces
5 small red new potatoes, boiled
2 bunches spinach, washed, trimmed, and roughly chopped



Preheat oven to 350 degrees. In a medium bowl, whisk together eggs, ricotta, Parmesan, 1 teaspoon salt, and 1/4 teaspoon pepper. Set aside.



In medium cast-iron skillet cook bacon over medium-high until crisp, 6-7 minutes. Quarter potatoes. Drain all but 1 teaspoon bacon grease from pan. Add potatoes and cook until warmed through and starting to brown, 2-3 minutes.



Add spinach and toss until barely wilted, about 1 minute. Add egg mixture and stir until slightly thickened, about 1 minute.



Transfer skillet to oven and bake until center is set, about 15 minutes.



Dish up and serve for breakfast, brunch, lunch, or brinner!

marinated chicken...15 minutes, plus marinating

the goods:

1 and 1/2 pounds chicken tenderloins
2 garlic cloves, minced
1 teaspoon ground cumin
2 tablespoons fresh lemon juice
3 tablespoons olive oil
1 medium red onion, halved and thinly sliced



In a large bowl, toss chicken with garlic, cumin, lemon juice, and 2 tablespoons olive oil; season with salt and pepper. Cover and refrigerate overnight.



In a large skillet, heat 1 tablespoon olive oil over medium-high. Add onion, season with salt and pepper, and cook until softened, about 5 minutes. Add chicken and cook until browned, 3 to 5 minutes per side.

rib eye steaks with sauteed green beans and tomatoes... 25 minutes

the goods:

1 tablespoon butter
boneless rib eye steaks
3/4 pound green beans, trimmed
3 garlic cloves, minced
2 vine-ripened tomatoes, cut into 1-inch chunks



Heat grill to medium-high, season steaks with salt and pepper on both sides. Grill for 5 to 6 minutes per side for medium to medium-rare. Let steaks rest 5 minutes prior to serving.



Meanwhile, in a skillet set over medium heat, melt butter. Add green beans and saute' until beginning to brown, about 3 minutes; add garlic and season with salt and pepper.



Cook, stirring, until garlic is fragrant, about 30 seconds.



Add tomatoes and cook 1 minute. Cover and cook until tomatoes break down and create a sauce, about 3 minutes Season with salt and pepper.



Serve with steak.

California chicken tacos... 1 hour

the goods:

1 whole chicken, rinsed and patted dry
1 teaspoon cumin
flour tortillas
fresh cilantro, leaves torn
1 avocado, chopped
sour cream
salsa
1 lime, cut into wedges



Place cast iron skillet in oven; preheat oven to 450 degrees. Season chicken inside and out with salt and pepper. Carefully remove skillet from oven; place chicken in skillet. Roast until juices run clear when chicken is pierced between breast and leg, about 35 to 45 minutes.



Cover chicken loosely with foil and let rest 15 minutes. When chicken is cool enough to handle, shred meat into bite-size pieces.(This can all be done in advance.)



Place shredded chicken into a nonstick pan over medium-high and sprinkle with cumin, salt and pepper. Stir until heated through.



Fill tortillas with chicken, cilantro, avocado, salsa, and sour cream. Squeeze lime over taco and enjoy!

linguine with shrimp... 20 minutes

the goods:

4 ounces linguine
2 tablespoons cold butter, cut into pieces
2 garlic cloves, minced
red-pepper flakes
2/3 cup dry white wine
1/2 pound large shrimp, peeled and deveined
1 teaspoon fresh lemon juice
fresh parsley leaves, chopped



In a large saucepan of boiling salted water, cook pasta.



Meanwhile, in a skillet, melt half the butter over medium. Add garlic and a dash of red-pepper flakes; cook until fragrant, 1 minute. Raise heat to medium-high; add wine. Cook until reduced by 1/3, about 1 minute. Add shrimp and season with salt and pepper; cook until opaque throughout, 1 to 2 minutes.



Remove skillet from heat; swirl in lemon juice and remaining butter. Add pasta and toss to combine. Top with parsley.

leftover roast beef sandwiches... 10 minutes

the goods:

2 tablespoons mayonnaise
4 teaspoons Dijon mustard
2 teaspoons fresh lemon juice
1 teaspoon prepared horseradish
1/4 cup finely grated celery root
sliced sourdough bread
sliced leftover roast beef
lettuce



In a small bowl combine mayo, mustard, lemon juice, horseradish; season with salt and pepper. Stir in celery root. Spread mixture on bread, layer sandwiches with roast beef and lettuce. Enjoy your leftovers!

roast beef and potatoes with celery root... 1 hour and 25 minutes

the goods:

2 pounds top (or bottom) round roast
4 tablespoons olive oil
2 teaspoons fresh thyme leaves
medium bulb celery root, peeled
3/4 pound red new potatoes, quartered



Remove roast from refrigerator 30 minutes before cooking. Preheat oven to 400 degrees. Using kitchen twine, tie beef at 1 and 1/2-inch intervals; pat dry with a paper towel. Season with salt and pepper.



In a large pan, heat 2 tablespoons oil on high. Brown roast all over, 9 minutes. Place on a rimmed baking sheet; sprinkle with thyme. Cut celery root bulb in half (store half in refrigerator for another day); cut remainder into 1-inch chunks.



In a medium bowl, toss celery root and potatoes with 2 tablespoons oil. Season with salt and pepper; add to sheet.



Roast until beef is medium-rare, about 40 minutes.



Transfer beef to a cutting board; tent with foil. Let rest 15 minutes before slicing.

braised mediterranean chicken with polenta... 45 minutes

the goods:

1 tablespoon vegetable oil
4 to 6 chicken thighs
2 garlic cloves
1 pint cherry tomatoes, halved
1 tablespoon chopped fresh oregano leaves
1/2 cup dry white wine
3/4 cup chicken broth
3 small zucchini, quartered lengthwise and cut into 1/2-inch pieces
2 teaspoons fresh lemon juice
3/4 cup yellow cornmeal
2 tablespoons unsalted butter



In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper. Working in batches, cook chicken until browned on all sides, 6 to 8 minutes per batch. Transfer to a plate. Pour off all but 1 tablespoon fat and return pot to heat.



Add garlic, tomatoes, and oregano; cook until fragrant, about 30 seconds. Add wine and cook, scraping up browned bits, until almost evaporated, about 1 minute. Add broth; return chicken, skin side up, to pot.



Bring to a boil; reduce to a simmer, cover, and cook 15 minutes.
Meanwhile, in a large saucepan, combine 4 and 1/2 cups water, 1 and 1/2 teaspoons salt, and 1/4 teaspoon pepper and bring to a boil. Whisking constantly, slowly add cornmeal to boiling water. Reduce heat to medium-low and cook, whisking frequently, until polenta has thickened, 20 to 25 minutes; when finished, whisk in butter.



Add zucchini on top of chicken; season with salt and pepper. Cover; simmer until chicken is cooked through, 10 to 15 minutes more. Stir in lemon juice.



Serve chicken and vegetables over polenta.