skirt steak with sweet potato wedges and parsely salad... 45 minutes

the goods:

4 medium sweet potatoes, peeled and cut into 1/2-inch wedges

1 large red onion, cut into 1/2-inch wedges

4 teaspoons extra-virgin olive oil

2 teaspoons red-wine vinegar

1 teaspoon Dijon mustard

1 tablespoon minced shallot

1 teaspoon vegetable oil

1 and 1/2 pounds skirt steak (or flank)m fat trimmed, cut into thirds

2 cups packed parsley leaves

Preheat oven to 400 degrees, with racks in upper and lower thirds. In a large bowl, toss together sweet potatoes, onion, and 2 teaspoons olive oil; season with salt and pepper. Arrange vegetables in a single layer on two rimmed baking sheets and roast until tender, 25 to 30 minutes, rotating sheets halfway through. (Refrigerate 2 cups sweet potatoes for another night.)

Meanwhile, in a medium bowl, whisk together 2 teaspoons olive oil, vinegar, mustard, and shallot.  Season dressing with salt and pepper.

In a large, heavy skillet, heat vegetable oil over medium-high. Season steak with salt and pepper. In batches, cook steak until browned, 3 to 5 minutes per side for medium-rare. Transfer steak to a cutting board and let rest 5 minutes before thinly slicing against the grain.

Add parsley to bowl with dressing and toss to coat. Serve steak and vegetables topped with parsley salad.

salmon skewers with smashed potatoes... 45 minutes

the goods:

1 and 1/2 pounds waxy potatoes

1 and 1/2 pounds skinless salmon fillet, cut into 1-inch pieces

2 tablespoons extra-virgin olive oil

3 tablespoons honey

5 ounces baby spinach

2 tablespoons unsalted butter

Heat broiler, with rack in top position. In a medium saucepan, bring potatoes to a boil in salted water and cook until tender when pierced with a knife, about 15 minutes.

Meanwhile, thread salmon onto wooden skewers. Place skewers in a single layer on a foil-lined rimmed baking sheet. Brush salmon with oil and season with salt and pepper. Broil salmon until opaque throughout, about 6 minutes, flipping once. Remove from oven and drizzle with honey.

Meanwhile, drain potatoes. While still hot, gently smash each potato with the back of a spoon to flatten slightly and place along with spinach and butter, in a large bowl.

Season with salt and pepper, then toss to combine. Serve salmon skewers with potatoes and spinach.

gnocchi with bacon and tomato... 25 minutes

the goods:

5 slices bacon, thinly sliced

3 medium tomatoes, cored and diced medium

2 garlic cloves, smashed and peeled

1/2 teaspoon red-pepper flakes

1 package (15 to 16 ounces) frozen gnocchi (dried also works)

fresh parsley, chopped, for serving

shaved Parmesan, for serving

In a large skillet, cook bacon over medium-high until crisp. Drain on paper towels. Add tomatoes, garlic, and red pepper flakes to skillet; season with salt and pepper. Cook until tomatoes begin to break down and sauce is chunky, 6 minutes.

Meanwhile, cook gnocchi in boiling, salted water according to package instructions. Drain.

Add gnocchi and bacon to skillet and toss until coated. Sprinkle with parsley and Parmesan to serve.

blackened chicken... 55 minutes

the goods:

1 tablespoon olive oil

1 teaspoon paprika

2 teaspoons ground pepper

1 and 1/2 teaspoons salt

1 teaspoon cayenne pepper

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

1 garlic clove, minced

4 bone-in, skin-on chicken breast halves

Heat one side of grill to medium-high. Clean and lightly oil hot grill. In a bowl combine paprika, pepper, salt, cayenne, oregano, thyme, garlic, and oil; rub on chicken.

Grill chicken, skin side down,, directly over heat source until skin is browned, about 4 minutes. Flip chicken; move to cooler side of grill. Cover grill and cook chicken until cooked through, 35 to 40 minutes. Transfer to a platter and tent with foil. Let chicken rest 10 minutes.

grilled steak and summer vegetables... 45 minutes

the goods:

1/3 cup extra-virgin olive oil

2 sprigs rosemary

5 garlic cloves, thinly sliced

1 and 1/4 pounds hanger or flank steak

2 tablespoons balsamic vinegar

1 and 1/2 teaspoons honey

any combination of the following vegetables:

1 medium eggplant, cut into 1/4-inch-thick slices

1 zucchini, cut into 1/4-inch-thick slices

1 yellow squash, cut into 1/4-inch-thick slices

1/2 pound cherry tomatoes on the vine

1 bunch scallions

1 sweet bell pepper, cut into sixths, seeds and stem removed

Heat grill to medium-high. Clean and lightly oil hot grill. In a small pot, combine oil, rosemary, and garlic. Cook over medium heat until oil begins to bubble, 2 minutes. Remove herb oil from heat and set aside 3 tablespoons in a small bowl.

Brush steak with herb oil, season with salt and pepper, and grill, turning occasionally, about 10 minutes per side. Transfer to a cutting board and tent with foil. Let rest 10 minutes before slicing against the grain.

Brush vegetables with herb oil, season with salt and pepper, and grill, turning occasionally, until tomato skins are split (if using), and vegetables are tender, 3 to 5 minutes total. Transfer to a serving platter, along with sliced steak. Add vinegar and honey to reserved oil and whisk together. Drizzle over steak and vegetables.

Aussie burgers... 20 minutes

the goods:

1 pound ground beef chuck

1 small yellow onion, sliced

4 sesame-seed buns

4 large eggs, cooked over easy

ketchup

barbecue sauce

1 tomato, sliced

lettuce

Heat grill to medium-high. Clean and lightly oil hot grill. Season onions with salt and pepper. Form beef into 4 patties and season with salt and pepper. Grill patties and onions 4 minutes per side until onions are crisp-tender and patties are medium.

Transfer patties to bottom half of bun and top with egg, onion, tomatoes, and lettuce. Spread ketchup and barbecue sauce on top half of bun and top burger.

pork burgers with peppers... 30 minutes

the goods:

1 pound ground pork

1 tablespoon olive oil

1 yellow bell pepper

1 red bell pepper

1 small yellow onion

2 teaspoons red-wine vinegar

4 slices fresh mozzarella

4 buns, toasted

Heat grill to medium-high. Clean and lightly oil hot grill. In a bowl, season pork with salt and pepper, mix well. Form into 4 patties.

On a large piece of foil, combine olive oil, bell peppers, and onion. Season with salt and pepper. Fold foil around vegetables and crimp ends. Grill packet until vegetables are crisp-tender, about 10 minutes.

Grill patties until cooked through, about 5 minutes per side.

In a medium bowl, toss vegetables with red-wine vinegar. Top each patty with vegetables and a slice of mozzarella. Cover grill and cook until cheese is bubbling, 1 to 2 minutes. Serve burgers on toasted buns.

grilled chicken sandwiches... 20 minutes

the goods:

1 large zucchini, cut on the diagonal into 1/4-inch-thick pieces

1 red onion, sliced

2 to 4 chicken cutlets

3 tablespoons extra-virgin olive oil

1 tablespoons Dijon mustard

1 tablespoon mayonnaise

2 to 4 rolls or buns

1 tomato, sliced

lettuce

Heat a grill to medium-high. Clean and lightly oil hot grill. Brush zucchini, onion, and chicken with olive oil; season with salt and pepper.

Grill until zucchini and onion are crisp-tender and chicken is cooked through, 2 to 3 minutes per side.

In a small bowl, combine Dijon mustard and mayonnaise. Spread mixture on rolls.

Serve chicken on rolls topped with zucchini, tomato, lettuce and onion.

Enjoy!