sesame-chicken salad... 15 minutes

the goods:

1/4 cup soy sauce

2 tablespoons fresh lime juice

1 tablespoon sugar

2 teaspoons grated peeled fresh ginger

2 tablespoons toasted sesame oil

1 English cucumber, cut into 3/4-inch wedges

1/3 cup white sesame seeds

3 to 4 chicken cutlets

2 teaspoons extra-virgin olive oil

1 pound baby bok choy, quartered lengthwise, or regular bok choy, roughly chopped

1 to 2 jalapenos (preferably red), thinly sliced

1/2 cup fresh cilantro leaves

In a small bowl, whisk together soy sauce, lime juice, sugar, ginger, and sesame oil until sugar dissolves. In a medium bowl, toss cucumber with 3 tablespoons dressing.

Spread sesame seeds on a large plate. Dredge chicken in seeds, pressing lightly to adhere. Heat a large skillet over medium-high. Add 1 teaspoon olive oil and bok choy.

Cook, turning occasionally, until bok choy is brown on all sides but still a little crunchy, about 8 minutes. Transfer bok choy to a serving platter and reduce heat to medium.

Add 1 teaspoon olive oil to skillet and cook chicken until sesame seeds are toasted and chicken is cooked through, 5 minutes, flipping halfway through. On a work surface, shred chicken. Add chicken to platter.

Top with cucumbers, jalapenos, and cilantro.

Drizzle with remaining dressing and serve.

oven-roasted chicken wings... 35 minutes

the goods:

3 pounds chicken drumettes

1/4 cup fresh lemon juice

1 tablespoon ground pepper

1 tablespoon garlic powder

1 tablespoon onion powder

2 teaspoons salt

2 teaspoons dried thyme

1/2 teaspoon cayenne pepper

1/4 cup (1/2 stick) unsalted butter, melted

ranch dressing, for dipping

Preheat oven to 500 degrees. Line a large rimmed baking sheet with foil. In a large bowl, combine lemon juice, pepper, garlic and onion powders, and salt. Add thyme, crushing it between your fingers as you go. Add cayenne and melted butter. Stir mixture thoroughly, then toss chicken with spice paste.

Arrange wings in one layer on baking sheet. Cook 20 minutes, then rotate sheet and flip wings. Cook until wings are browned and cooked through, 10 minutes.

Serve with ranch for dipping.

turkey caprese sandwiches... 20 minutes

the goods:

4 ciabatta rolls, split

olive oil, for brushing

4 thin turkey cutlets

mozzarella, cut into thick slices

2 tomatoes, sliced

fresh basil leaves

Heat grill to medium-high.

Brush rolls with olive oil. Season turkey with salt and pepper and brush with oil.

Grill turkey until cooked through and toast rolls on grill until slightly charred.

Layer rolls with mozzarella, tomato, turkey and basil.

Sandwich with top half or roll and serve!

apricot-basil chicken salad... 20 minutes

the goods:

6 cups shredded, cooked chicken

1 cup mayonnaise

1 cup Greek yogurt

2 garlic cloves, minced

1 teaspoon paprika

3 tablespoons plus 1 teaspoon champagne or white-wine vinegar

2 large celery stalks, diced small, plus leaves

1/2 cup dried apricots, diced small

1 apple, peeled and diced small

1/4 cup sliced scallions

1/4 cup packed fresh basil leaves, torn

In a medium bowl, whisk together mayonnaise, yogurt, garlic, paprika, and vinegar.

In a large bowl, combine chicken, celery, apricots, apple, scallions, and basil.

Pour sauce over chicken mixture; season with salt and pepper and stir to combine.

soy-glazed salmon... 10 minutes

the goods:

2 tablespoons soy sauce

3 teaspoons honey

3 tablespoons freshly squeezed orange juice

4 salmon fillets (my butcher decided to cut mine into model-sized portions for some reason, so feel free to get normal cuts of salmon!)

In a small bowl, whisk together soy sauce, honey, and orange juice; season with salt and pepper. Heat broiler, with rack 4 inches from heat. Line a rimmed baking sheet with foil. Season salmon with salt and pepper and broil 5 minutes. Remove fish from oven, brush with glaze, then broil until opaque throughout, about 2 minutes, brushing with glaze once more.

Serve with desired sides.

spiced turkey thighs with asparagus... 1 hour

the goods:

3 tablespoons unsalted butter, room temperature

5 teaspoons Old Bay seasoning

1 tablespoon fresh lemon juice

2 bone-in, skin-on turkey thighs

1 bunch asparagus, ends trimmed

1 tablespoon olive oil

4 wide strips of lemon zest

juice from 1/2 a lemon

Preheat oven to 450 degrees. In a small bowl, beat together butter, Old Bay, and 1 tablespoon lemon juice. Rinse turkey thighs and pat dry with paper towels. Gently slip your fingers between skin and meat to loosen skin. Evenly spread butter mixture under skin of each thigh. Lightly season thighs with salt and pepper.

Place turkey thighs in a 9-by-13-inch baking dish and roast until skin is crispy and brown and juices run clear when meat is pierced with a knife, 35 to 40 minutes. Let turkey rest 10 minutes.

While turkey is resting, heat olive oil in a large skillet over medium heat. Add asparagus and season with salt and pepper. Cook, tossing occasionally, until lightly browned and crisp-tender, 10 to 15 minutes. Add lemon zest and cook 1 minute. Add juice from 1/2 lemon, toss to coat.

Serve turkey thighs with asparagus and any other desired sides.

buffalo chicken wrap... 20 minutes

the goods:

2 tablespoons blue cheese crumbles

1/4 cup plain yogurt

8 ounces chicken tenders (or 3 chicken breasts cut into strips)

1 teaspoon butter

3 tablespoons cayenne-pepper sauce (such as Frank's)

1 carrot, shredded

shredded iceberg lettuce

2 celery stalks, thinly sliced

flour tortillas, warmed

With a fork, roughly mash blue cheese with yogurt; season with salt and pepper.

Season chicken with salt and pepper and, in a nonstick skillet, cook over medium-high until browned and cooked through.

Transfer chicken to a bowl and immediately toss with butter and cayenne pepper sauce until coated.

Fill flour tortilla with chicken, carrots, lettuce, and blue-cheese dip.

Roll up and enjoy!

cheese steak sandwiches... 20 minutes

the goods:

1 boneless rib-eye steak, placed in the freezer for 30 minutes

1 teaspoon olive oil

1 small white onion, halved and thinly sliced

sliced provolone cheese

2 hoagie rolls, toasted

Remove steak from freezer and slice very thinly against the grain with a serrated knife; season with salt and pepper. In a nonstick skillet, heat oil over medium-high and cook onion until browned and soft. Transfer onion to a bowl and wipe skillet clean.

Cook steak until cooked through and browned around edges.

Gather meat into center of skillet and top with onion and several slices of cheese.

Cook until cheese melts. Fill toasted hoagies with meat and enjoy!

tequila-grilled shrimp with stuffed jalapenos and red rice... 35 minutes

the goods:

shrimp:

1 pound large shrimp, peeled and deveined

1/4 cup tequila

1/4 cup fresh lime juice (from about 3 limes)

1/4 cup fresh orange juice (from 1 orange)

jalapenos:

4 ounces cream cheese, room temperature

1/2 cup grated sharp cheddar cheese

6 large jalapenos, halved and seeded

rice:

2 teaspoons vegetable oil

1 small white onion, finely chopped

1 garlic clove, minced

1 tablespoon tomato paste

1 cup long-grain white rice

1 and 3/4 cups chicken broth

1/2 teaspoon dried oregano

Prepare jalapenos: Preheat oven to 450 degrees. In a small bowl, mix together cream cheese and cheddar cheese. Season with salt and pepper.

With a small spoon, fill each jalapeno half with cheese mixture. Place peppers on a parchment-lined baking sheet and refrigerate until ready to bake.

Marinate shrimp: In a medium nonreactive bowl, stir together shrimp, tequila, lime juice, and orange juice; season with salt and pepper. Cover with plastic wrap and refrigerate 20 minutes.

Rice: In a medium saucepan, heat oil over medium-high. Add onion and garlic and cook, stirring occasionally, until onion begins to brown around edges, 6 minutes. Add tomato paste and stir to combine. Add rice, chicken broth, and oregano; season with salt and pepper. Bring to a boil; reduce heat to low, cover, and cook until liquid is absorbed, 15 minutes. Remove pan from heat and let rice sit, covered, 5 minutes.

Meanwhile, while rice is cooking, heat grill to medium-high. Clean and lightly oil hot grill.

Place jalapenos in the oven and bake until cheese is browned and bubbling, about 10 minutes, rotating sheet halfway through.

Grill shrimp until opaque throughout, 4 to 6 minutes, flipping once. Serve with lime wedges.

Fluff rice with a fork and serve with shrimp and stuffed jalapenos.