asian turkey meatballs with carrot rice... 30 minutes

the goods:

1 cup long-grain white rice

1 carrot, shredded

3/4 cup fresh breadcrumbs

1 and 1/2 pounds ground dark-meat turkey

3 scallions, white and green parts separated and thinly sliced

1/3 cup chopped fresh cilantro leaves

4 teaspoons fish sauce

4 teaspoons hot-pepper sauce (preferably Sriracha)

4 teaspoons sugar

1 large garlic clove, minced

2 teaspoons vegetable oil

Preheat oven to 450 degrees. In a medium saucepan, bring 1 and 1/2 cups water to a boil. Add rice, stir, and return to a boil. Cover, reduce to a simmer, and cook until rice is tender, about 15 minutes. Remove from heat and top with carrot. Let stand, covered, 5 minutes, then stir in carrot and fluff rice with a fork.

Meanwhile, in a medium bowl, combine breadcrumbs and 3 tablespoons water. Let stand 5 minutes. Add turkey, scallion whites, cilantro, fish sauce, hot-pepper sauce, sugar, garlic, and 1/2 teaspoon salt. Gently mix to combine and form into meatballs. In a large nonstick skillet, heat 1 teaspoon oil over medium-high. In batches, brown meatballs on all sides, 10 minutes total.

Transfer to a rimmed baking sheet and bake until cooked through, 10 minutes. Serve meatballs with rice and scallion greens.

roasted chicken and butternut soup... 55 minutes

the goods:

4 bone-in, skin-on chicken thighs

1 medium butternut squash, peeled, seeded, and diced medium

1 small yellow onion, diced medium

2 tablespoons extra-virgin olive oil

4 cups low-sodium chicken broth

1/4 teaspoon ground cumin

1/4 teaspoon ground coriander

2 tablespoons fresh lemon juice

fresh cilantro, for serving

Preheat oven to 425 degrees. In a roasting pan, toss together chicken, squash, onion, and olive oil; season with salt and pepper. Arrange in a single layer and roast until squash and chicken are cooked through, about 30 minutes.

Transfer chicken to a plate and let cool. Transfer squash and onions to a medium pot and add broth, cumin, and coriander. Bring to a simmer over medium-high. With a potato masher, mash some vegetables until soup is thick and chunky. Discard skin and bones from chicken; cut meat into small pieces and add to soup. Stir in lemon juice and season to taste with salt and pepper. Top with fresh cilantro to serve.

smoky roasted potato soup... 1 hour

the goods:

3 red bell peppers

1 pound small red potatoes

3 garlic cloves, unpeeled

2 tablespoons extra-virgin olive oil

4 cups low-sodium chicken broth

3 ounces dried chorizo, diced small (about 1/2 cup)

Preheat oven to 400 degrees. In a roasting pan, toss together bell peppers, potatoes, garlic, and oil; season with salt and pepper. Arrange in a single layer and roast until peppers are tender and potatoes are cooked through, about 25 minutes.

Peel garlic. Peel, seed, and coarsely chop peppers. Add garlic and peppers to a medium pot, along with potatoes and broth; season with salt and pepper and bring to a simmer over medium-high. Wipe pan clean and add chorizo. Roast until fat renders and chorizo is crispy, 7 minutes.

With a potato masher, mash some potatoes and peppers until soup is thick and chunky. To serve, add chorizo and pan drippings to soup.

chicken with cauliflower and apples... 50 minutes

the goods:

4 bone-in, skin-on chicken thighs

1/2 head green cabbage, cute into 1 and 1/2-inch pieces

4 sprigs thyme

1/2 head cauliflower, cut into medium florets

2 tablespoons extra-virgin olive oi8l

2 pink lady apples, cored and cut into 1/2-inch-thick wedges

Preheat oven to 450 degrees, with rack in upper third of oven. Place chicken, cabbage, thyme, and cauliflower on a rimmed baking sheet. Drizzle with oil and season with salt and pepper. Place sheet on upper rack and cook until cauliflower is tender, 20 minutes.

Remove from oven and add apples to sheet. Return to the oven and cook until chicken is cooked through and apples are tender, about 20 minutes, stirring twice.

slow-cooker green chili... 6 hours and 30 minutes

the goods:

2 tablespoons vegetable oil

3 pounds boneless pork shoulder, cut into 1 and 1/2-inch pieces

1 and 3/4 cups low-sodium chicken broth

1 medium yellow onion, diced medium

2 garlic cloves, chopped

1/2 teaspoon ground cumin

5 carrots, cut into 1/2-inch pieces

3 poblano chiles, stemmed, seeded, and cut into 1-inch pieces

1 pound small red potatoes

fresh cilantro leaves, for serving

In a large skillet, heat 1 tablespoon oil over high. Season pork with salt and pepper. In three batches, cook pork until browned on all sides, about 15 minutes total (add oil as needed). Transfer pork to slow cooker. Add broth to skillet, stirring and scraping up browned bits with a wooden spoon. Pour broth into slow cooker, then add onion, garlic, cumin, carrots, chiles, and potatoes. Cover and cook on high until meat is fork-tender, 6 hours.

Serve chili with cilantro.

slow-cooker short rib ragu... 6 hours 30 minutes

the goods:

2 teaspoon vegetable oil

3 pounds boneless short ribs, cut into 3-inch pieces

1 medium yellow onion, diced small

1 large carrot, diced small

1 can (28 ounces) whole peeled tomatoes

2 sprigs oregano or rosemary

In a large skillet, heat oil over medium-high. Season short ribs with salt and pepper. In batches, cook until browned on all sides, about 10 minutes total. Transfer ribs to a slow cooker.

Pour off all but 1 teaspoon fat from skillet and add onion and carrot. Season with salt and pepper and cook, stirring, until vegetables are soft, 3 minutes. Add 1/2 cup juice from tomatoes, stirring and scraping up browned bits from skillet with a wooden spoon. Transfer vegetables and liquid to  slow cooker and add tomatoes, breaking them up as you go.

Add herb sprigs; season to taste with salt and pepper. Cover and cook on high until meat is fork tender, 6 hours.

With a slotted spoon, remove herb sprigs and shred meat with two forks. Serve over noodles, on top of crusty bread, or just with some potatoes! YUMMY!

seared-steak fajitas... 15 minutes plus marinating

the goods:

3/4 pound top round steak

1 tablespoon soy sauce

1/4 cup plus 1 tablespoon lime juice

1 tablespoon extra-virgin olive oil

1 garlic clove, minced

2 medium green bell peppers, seeded and thinly sliced

1 large white onion, halved and thinly sliced

corn or flour tortillas, warmed

1/2 cup grated white cheddar

1 large tomato, chopped

sour cream, for serving

cilantro sprigs, for serving

In a shallow dish or bowl, combine steak, soy sauce, and 1/4 cup lime juice. Refrigerate 1 hour, turning steak occasionally. Meanwhile in a small saucepan, heat 2 teaspoons oil over medium. Add garlic and cook until fragrant, 30 seconds. Remove from heat. Stir in 1 tablespoon lime juice. Set garlic oil aside.

Remove steak from marinade and blot dry with paper towels. Season with salt and pepper. In a cast-iron skillet, heat 1 teaspoon oil over medium-high. Cook steak until medium-rare, about 3 minutes per side (depending on thickness). Transfer to a cutting board and loosely tent with foil.

Add peppers and onion to pan; season with salt and pepper. Cook, stirring, until vegetables are crisp-tender, 5 to 7 minutes.

Stir in reserved garlic oil. Thinly slice steak and serve with vegetables, tortillas, cheese, tomato, sour cream, and cilantro.