surf and turf with parsley potatoes... 25 minutes

the goods:

1/2 pound small new red potatoes, halved or quartered if large
1 tablespoon vegetable oil
2 sirloin steaks
3 sprigs thyme
3 tablespoons unsalted butter
10 extra-large shrimp, peeled and deveined, tails left on
1/4 cup chopped fresh parsley



Place potatoes in a medium pot and cover with cold water by 1 inch. Season with salt; bring to a boil over medium, then reduce to a rapid simmer. Cook until tender, about 8 minutes. Drain potatoes and return to pot.



Meanwhile, heat oil in a medium skillet over medium-high. Pat steaks dry with a paper towel and season with salt and pepper. Add steaks to skillet, cook until browned well, about 7 minutes per side. Reduce heat to medium, top steaks with thyme, and add 1 tablespoon butter to skillet. When butter froths, tilt skillet slightly so butter pools and repeatedly spoon it over steaks, 1 minute. Transfer steaks to a plate and tent with foil.



Briefly rinse skillet under cold water and return to medium heat. Add 1 tablespoon butter to skillet; when it froths, add shrimp and cook until beginning to brown at edges, about 2 minutes, turning halfway through. Season with salt and pepper, transfer to a plate and sprinkle with a portion of the parsley.



Return skillet to medium heat and add cooked potatoes. Cook, stirring, until potatoes are heated through and starting to break down, 1 minutes. Add 1 tablespoon butter and remaining parsley and toss to coat. Season with salt and pepper.

spinach frittata... 25 minutes

the goods:

(for one frittata, multiply as many times as needed)
1 large egg plus 2 large egg whites
2 tablespoons Gruyere cheese, grated
2 teaspoons whole milk
1 teaspoon extra-virgin olive oil
1/2 shallot, minced
1 and 1/2 cups baby spinach

Place 1-cup ovenproof baking dish (as many as needed) on a rimmed baking sheet and place in oven; preheat oven to 450 degrees. While oven is heating, whisk together egg and egg whites, 1 tablespoon cheese, milk, 1/8 teaspoon salt, and a pinch of pepper.



In a skillet, heat 1 teaspoon olive oil over medium; add shallot and cook until softened, about 2 minutes. Add spinach; cook until wilted, about 2 minutes. Season with salt and pepper. Stir spinach into egg mixture.



Remove heated dish from oven and coat with cooking spray. Immediately pour in egg mixture and top with 1 tablespoon cheese. Bake until frittata is puffed up and golden brown, 15 minutes. Serve with a green salad.

herb crusted rib roast... 1 hour

the goods:

2 tablespoons sour cream
2 teaspoons prepared horseradish
4 slices white bread, torn into pieces
1/4 cup extra-virgin olive oil
1/4 cup fresh thyme
1 garlic clove, chopped
2 teaspoons vegetable oil
1 boneless rib-eye roast



Preheat oven to 400 degrees. In a small bowl, combine sour cream and horseradish; season with salt and pepper.



In a food processor, combine bread, olive oil, thyme, and garlic; season with salt and pepper and pulse to combine.



In a cat iron skillet, heat vegetable oil over medium-high. Season roast with salt and pepper; sear until browned on all sides, 10 minutes.



Spread sour cream mixture on top of roast, top with breadcrumb mixture, pressing to adhere.



Place in oven; cook 35 to 45 minutes. Let rest 15 minutes before slicing and serving.

pasta with roasted vegetables and spinach... 30 minutes

the goods:

2 pints grape tomatoes
4 garlic cloves, unpeeled
3 shallots, cut into eighths
2 tablespoons fresh thyme leaves
2 tablespoons olive oil
16 ounces rigatoni pasta
1/4 cup pitted olives, such as Nicoise, coarsely chopped
3 cups baby spinach
grated Parmesan, for serving



Preheat oven to 450 degrees. Place tomatoes, garlic, shallots, and thyme on a rimmed baking sheet.



Toss with oil and season with salt and pepper. Roast until tomatoes burst, shallots are browned, and garlic is soft, 20 to 25 minutes.



Meanwhile, in a large pot of boiling salted water, cook pasta until al dente. Reserve 1/4 cup pasta water; drain pasta.



In a large serving bowl, toss spinach with noodles. Peel roasted garlic and mash with the flat side of a chef's knife then chop. Add vegetables and garlic along with pasta water to pasta and toss to combine.



Serve topped with olives and Parmesan.