sweet potato chipotle soup... 1 hour

the goods:

1 tablespoon olive oil
1 medium white onion, chopped
2 teaspoons ground cumin
2 garlic cloves, minced
4 medium sweet potatoes, peeled and cut into 1-inch pieces
1 chipotle chile in adobo, chopped
7 cups chicken broth (for vegetarian, substitute with vegetable broth)
sour cream, for serving



In a large Dutch oven or heavy pot, heat oil over medium-high. Add onion, season with salt and pepper, and cook until beginning to brown around edges, about 7 minutes.



Add cumin and garlic and cook, stirring, until fragrant, about 1 minute. Stir in sweet potatoes, chile and broth.



Bring to a boil; reduce to a rapid simmer, partially cover, and cook until sweet potatoes can be mashed easily with a spoon, 20 to 25 minutes.



Let soup cool slightly. Working in batches, transfer soup to a blender and puree until smooth (use caution when blending hot liquids: only fill blender halfway and place a towel over top of the lid).



Return pureed soup to pot over low heat and season with salt and pepper. To serve, top soup with sour cream.

seared steak with brussels sprouts... 20 minutes

the goods:

1 skirt steak, cut in half
3 tablespoons butter
1 pound brussels sprouts, trimmed and thinly sliced
3 teaspoons fresh lemon juice



Heat a large skillet over medium-high. Season steak with salt and pepper. Add steak to skillet and cook until medium-rare, 5 to 7 minutes per side (depending on thickness).



Transfer to a plate to rest.



Reduce heat to medium and melt butter. Add brussels sprouts and season with salt and pepper. Cook, stirring occasionally, until crisp-tender, 5 minutes.



Remove from heat and stir in lemon juice.



Slice steak and serve with brussels sprouts.

roasted vegetable lasagna... 2 hours

the goods:

13 plum tomatoes, halved lengthwise
1/4 cup extra-virgin olive oil, plus more for baking dish
1 teaspoon dried oregano
3 garlic cloves, minced
1 medium butternut squash, peeled, seeded, and sliced 1/4-inch thick
3 bunches spinach, trimmed and washed
1 container (15 ounces) ricotta
1/2 cup grated Parmesan
1 egg
1/4 teaspoon ground nutmeg
9 to 12 no-boil lasagna noodles
8 ounces fresh mozzarella, shredded



Preheat oven to 400 degrees. On a rimmed baking sheet, toss tomatoes with 2 tablespoons oil, oregano, and two-thirds the garlic; season with salt and pepper.



Roast until slightly shriveled, about 40 minutes.



In a blender, puree tomato halves; season with salt and pepper; set aside.



Arrange squash in one layer on the rimmed baking sheet the tomatoes just vacated; season with salt and pepper. Roast squash until tender, about 20 minutes.



In a large skillet, heat 1 tablespoon oil over medium-high. Add remaining garlic and cook, stirring, 30 seconds. Gradually add spinach and toss until wilted, about 4 minutes. Transfer spinach to a strainer and press to release liquid. Chop spinach and season with salt and pepper.



In a large bowl, mix ricotta, 1/4 cup Parmesan, egg, and nutmeg until smooth; season with salt and pepper.



Lightly oil a 9-inch square baking dish. Spread one-quarter the tomato sauce in dish, top with 3 to 4 noodles, breaking to fit as needed.



Top with half the ricotta mixture, squash, one-quarter the tomato sauce, and 3 to 4 noodles.



Top with remaining ricotta mixture, cooked spinach, one quarter sauce, and 3 to 4 noodles.



Top with remaining sauce, mozzarella, and 1/4 cup Parmesan.



Bake lasagna on a rimmed baking sheet until golden brown, 30 to 35 minutes. Let lasagna cool 15 minutes before serving.

turkey cutlets with rosemary and shallots... 25 minutes

the goods:

1 boneless turkey breast half, sliced on the diagonal into 8 cutlets
2 tablespoons extra-virgin olive oil, plus more as needed
4 shallots, quartered lengthwise
1/2 cup dry white wine
5 sprigs rosemary (1 and 1/2 inches each)
3/4 cup chicken broth
1 tablespoon cold unsalted butter, cut into pieces



One at a time, place turkey cutlets between two sheets of plastic wrap. Using a metal mallet or heavy skillet, pound cutlets into 1/4-inch thickness. In a large skillet, heat 1 tablespoon oil over medium-high. Season turkey with salt and pepper. In batches, cook turkey until cooked through, 1 to 2 minutes per side (adding oil if needed). Transfer turkey to a plate.



Add 1 tablespoon oil and shallots to skillet; season with salt and pepper. Cook, stirring occasionally, until shallots begin to soften, about 4 minutes.



Add wine and rosemary and cook until syrupy, about 3 minutes. Add broth and cook until reduced by half, about 2 minutes.



Return turkey to skillet and cook until warmed through, about 1 minute. Remove from heat and stir in butter; season with salt and pepper.

chicken, lemon, and dill with orzo... 50 minutes

the goods:

4 cups chicken broth
1 tablespoon unsalted butter
1 and 1/4 teaspoons salt
1/4 teaspoon pepper
1 pound chicken tenderloins, cut into 1-inch pieces
1 pound orzo
4-6 ounces havarti cheese, broken into medium pieces
1/4 cup coarsely chopped fresh dill
2 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
1 cup grated Parmesan



Preheat oven to 400 degrees. In a saucepan, bring broth, 3/4 cup water, butter, salt, and pepper to a boil.



In a 3-quart baking dish, combine chicken, orzo, havarti, dill, lemon zest and juice.



Pour broth mixture over orzo and stir once to incorporate.



Bake until orzo is tender and cooking liquid is creamy, 40 minutes.



Sprinkle Parmesan on top and let stand 5 minutes before serving.

sausage, broccoli rabe, and mozzarella with shells... 50 minutes

the goods:

2 tablespoons extra-virgin olive oil
1 large onion, chopped
3 sprigs thyme
2 garlic cloves, chopped
3 links spicy Italian sausage, casings removed
1 tablespoon all-purpose flour
1 can (28 ounces) whole peeled tomatoes
8 ounces medium shell pasta
1 bunch broccoli rabe, trimmed and coarsely chopped
6-8 ounces fresh mozzarella, cut into 1/2-inch pieces
1/4 cup grated Parmesan



Preheat oven to 400 degrees.



In a large skillet, heat oil over medium-high. Add onion and thyme; season with salt and pepper. Cook, stirring occasionally, until onion is golden brown, 15 minutes.



Meanwhile, set a large pot of salted water to boil. Cook pasta al dente.



Add garlic and sausage to onion. Cook, breaking meat up with a wooden spoon, until browned, about 5 minutes.



Add flour and cook, stirring constantly, 30 seconds. Add tomatoes, breaking them up with a spoon.



Cook sauce until slightly thickened, 5 to 8 minutes. Season with salt and pepper. Discard thyme.



Add broccoli rabe to pasta pot and cook 15 seconds. Drain pasta and broccoli rabe and return to pot.



Stir sausage mixture into pasta and broccoli rabe.



Transfer to a 3-quart baking dish.



Top with mozzarella and Parmesan.



Bake until cheese has melted and liquid is bubbling, about 15 minutes.



Serve with garlic bread. (this is also really great for lunch the next day!)