chicken with sweet potatoes and cauliflower... 55minutes

the goods:

1 sweet potato, peeled and sliced 1/4-inch thick
1 head cauliflower, cut into medium florets
2 tablespoons extra-virgin olive oil
2 tablespoons sherry vinegar
4 boneless, skinless chicken breast halves
1 cup chicken broth
2 sprigs thyme
1 tablespoon cold unsalted butter



Preheat the oven to 450 degrees. On a rimmed baking sheet, toss sweet potato and cauliflower with 1 and 1/2 tablespoon olive oil and season with salt and pepper.



Roast until cooked through and browned on one side, about 25 minutes. Transfer to a bowl and toss gently with 1 tablespoons vinegar.



Meanwhile, in a large nonstick skillet, heat 1/2 tablespoon oil over medium-low. Season chicken with salt and pepper. Cook until golden and cooked through, 30 to 35 minutes, flipping halfway through. Transfer chicken to a plate and tent with foil.



To skillet, add broth, thyme, and 1 tablespoon vinegar. Cook over medium-high, scraping up browned bits, until reduced by half, 3 to 5 minutes. Return chicken and any accumulated juices to skillet and turn chicken to coat with sauce. Remove from heat and stir in butter.



Serve chicken with vegetables and pan sauce for dipping.

roast pork with squash and onions... 40 minutes

the goods:

1 butternut squash, peeled, quartered, seeded, and cut into 3/4-inch slices
1 large red onion, cut into 8 wedges
2 tablespoons plus 2 teaspoons olive oil
5 whole fresh sage leaves
2 pork tenderloins
1 and 1/2 teaspoons dried oregano
1 orange, halved



Preheat oven to 425 degrees. On a rimmed baking sheet, toss together squash, onion, 2 tablespoons olive oil, and sage. Season with salt and pepper. Roast 10 minutes.



Meanwhile, season pork generously with salt and pepper; sprinkle with oregano.In a large skillet, heat 2 teaspoons oil over medium-high. Cook pork until golden brown on all sides, 8 to 10 minutes.



Nestle pork among vegetables on sheet; roast until vegetables are tender and pork is cooked through, 15 to 20 minutes.



Transfer pork to a cutting board to rest. Squeeze orange halves over vegetables. With a wooden spoon, gently scrape up any browned bits from sheet. Slice pork and serve alongside vegetables drizzled with pan juices.

eggs with mushrooms and spinach... 20 minutes

the goods:

4 teaspoons extra-virgin olive oil
1 box (10 ounces) chopped frozen spinach, thawed and squeezed dry
8 ounces cremini mushrooms, coarsely chopped
8 large eggs



Preheat oven to 400 degrees. Prepare 2 to 4 24-inch-long pieces of parchment, by folding the paper in half and cutting into a half-heart shape.



Place parchment on a rimmed baking sheet. Brush half of each heart with oil. Place spinach and mushrooms on oiled half of parchment. Crack 2 eggs over each and drizzle them with 1 teaspoon oil each. Season with salt and pepper. Fold each packet and pleat tightly around edge to seal.



Bake until egg whites are set, 7 to 9 minutes. Serve immediately.

chicken and brown rice...1 hour and 30 minutes

Ok, I'll be the first to admit that this doesn't look like much... but believe me, this chicken is the moistest (is that a word?), most flavorful, juiciest chicken imaginable! (Thanks Martha)



the goods:

1 tablespoon olive oil
4 bone-in, skin-on chicken thighs
1 large yellow onion, cut into 8 wedges
2 celery stalks, cut into 1 and 1/2-inch pieces
3 medium carrots, cut into 1 and 1/2-inch pieces
1 bay leaf
1 cup brown rice



n a large Dutch oven or heavy pot, heat oil over medium-high. Pat chicken dry with a paper towel; season with salt and pepper and place, skin side down, in pot.



Cook until golden brown on both sides, 10 to 12 minutes total. Add onion and celery.
Reduce heat to low, cover, and cook 20 minutes.



Add carrots, bay leaf, and 1 and 3/4 cups water; stir in rice and season with salt and pepper. Bring to a boil, then reduce heat to low. Cover and cook until rice absorbs almost all the liquid, 40 to 45 minutes.



Let stand, covered, for 10 minutes before serving.

honey-ginger chicken stir-fry... 20 minutes

the goods:

1/4 cup honey
2 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons vegetable oil
2 to 3 boneless, skinless chicken breasts, sliced crosswise into 1/4-inch strips
1/4 cup minced peeled fresh ginger
2 garlic cloves, minced
1 of each: red, orange, and yellow bell peppers (ribs and seeds removed), thinly sliced
cooked rice, for serving



In a small bowl, stir together honey, vinegar, and soy sauce. Heat a large wok over high until hot.



Add 1 tablespoon oil and swirl to coat skillet. Add chicken and stir until opaque but not cooked through, about 3 minutes; transfer to a plate.



Add 1 tablespoon oil, ginger, and garlic to wok and stir until fragrant, 30 seconds. Add peppers and stir 2 minutes. Add soy mixture and bring to a boil.



Return chicken to skillet and toss until sauce thickens and chicken is cooked through, about 3 minutes.



Serve over rice.

salmon with green beans and lemon zest... 30 minutes

the goods:

4 skinless salmon fillets
3/4 pound green beans, trimmed
12 wide strips lemon zest
4 teaspoons capers, rinsed and drained
4 teaspoons extra-virgin olive oil



Preheat oven to 400 degrees. Place salmon fillets in center of four 16-inch-long pieces of parchment.



Top with green beans, lemon zest, and capers. Season with salt and pepper and drizzle each with 1 teaspoon oil.



Fold parchment into a twist (tootsie roll) or envelope (Bring long ends of paper together and fold down 3 times to make a seam. Tuck ends under to secure).



Place packets on a rimmed baking sheet and bake until packets are puffed up and salmon is cooked through, 12 to 15 minutes.



PS - If I could have a "do-over" I would have put the green beans next to the salmon instead of on-top... they stick.

polenta wedges with mushrooms and asparagus... 25 minutes

the goods:

1 tablespoon plus 2 teaspoons vegetable oil
1 pound cremini mushrooms, trimmed and sliced 1/4-inch thick
3/4 cup chicken broth (vegetable broth for vegetarian)
2 tablespoons heavy cream
chilled cooked polenta cut into 8 wedges
1 pound asparagus, trimmed



Heat broiler with racks directly under heat. Place a rimmed baking sheet in oven to heat, 5 minutes.
In a large skillet, heat 1 tablespoon oil over medium high. Add mushrooms and cook, stirring occasionally, until golden brown, about 5 minutes.



Meanwhile, pat polenta wedges dry with a paper towel and lightly brush both sides with 1 and 1/2 teaspoons oil. Toss asparagus with 1/2 teaspoon oil. Carefully place asparagus on one half of hot sheet and season with salt and pepper; place polenta on other half of sheet. Broil until polenta is golden brown and asparagus is crisp-tender, about 6 minutes, rotating sheet and tossing asparagus halfway through.



Season mushrooms with salt and pepper. Add broth and cook until reduced by half, about 4 minutes. Stir in cream and cook 2 minutes. Remove from heat. Serve polenta wedges with asparagus and creamy mushrooms.

pork tenderloin with swiss chard and polenta... 35 minutes

the goods:

4 cups skim milk
6 cups chicken broth
1 and 1/3 cups quick-cooking polenta pork tenderloin, cut into 1-inch thick slices
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 medium white onion, halved and thinly sliced lengthwise
1 bunch Swiss chard, stems cut into 1/2-inch pieces and leaves roughly chopped
2 to 3 teaspoons sherry vinegar
1 tablespoon unsalted butter



In a 4-quart pot, bring milk and 5 cups broth to a boil over medium-high. Gradually whisk in polenta. Continue to whisk until polenta thickens.



Reduce heat to low, season with salt and pepper, and simmer gently, stirring occasionally to prevent sticking, until cooked, about 25 minutes.



Meanwhile, flatten pork pieces into medallions between the palms of your hands. Season pork with salt ad pepper. In a large skillet, heat 1 and 1/2 teaspoons oil over medium-high. Add pork and cook until browned on both sides, about 3 minutes total. Transfer to a plate and loosely cover with foil; repeat with more oil and remaining pork as needed.



Return skillet to heat and add 1 teaspoon oil, onion, chard stems, and 1/4 cup broth. Cook, scraping up browned bits, until vegetables begin to soften, 7 minutes.



Add chard leaves an cook until wilted, about 2 minutes. Add vinegar, 3/4 cup broth, and pork with any accumulated juices; cook until liquid has almost evaporated, 4 minutes. Stir butter into polenta. Season pork and vegetables with salt and pepper and serve over polenta.



(Pour 4 cups polenta into a lightly oiled 8-inch square baking dish; cover with plastic wrap and refrigerate for leftovers.)

chicken and rice soup with lemon... 45 minutes

the goods:

7 cups chicken broth
2 boneless, skinless chicken breast halves
1 cup long-grain white rice
3 large eggs
1/4 cup fresh lemon juice
chopped fresh dill, for serving



In a large saucepan, combine broth and chicken; bring broth to a gentle simmer over medium. Reduce heat slightly so liquid is moving but not simmering; cook until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and let rest until cool enough to handle. Shred into bite-size pieces.



Bring broth to a rapid simmer, add rice and cook just until tender, 16 to 18 minutes. Return chicken to pot. In a medium bowl, whisk eggs until frothy; whisk in lemon juice. Whisking constantly, slowly pour 1 cup hot broth into egg mixture. Immediately whisk egg mixture into pot. Season soup with salt and pepper. Serve immediately, garnished with pepper and dill.