salmon with brown sugar and mustard glaze... 20 minutes

the goods:

1 tablespoon extra-virgin olive oil
1 large shallot, minced
1/4 cup red-wine vinegar
1/4 cup whole-grain mustard
1/4 cup packed dark-brown sugar
1 side salmon, skin removed, cut into fillets
1 lemon, cut into wedges, for serving

Heat broiler, with rack in top position. In a small saucepan, heat oil over medium-high. Add shallot and cook, stirring often until softened, 3 minutes. Add vinegar and cook until slightly evaporated, 1 minute. Add mustard and brown sugar; stir until warm and combined, 1 minute. Season with salt and pepper and remove from heat. Place salmon on a foil-lined rimmed baking sheet and season with salt and pepper. Transfer 1/2 cup glaze to a small dish and brush on top of salmon. Broil salmon until glaze is bubbling and fish is opaque throughout, 5 to 10 minutes, depending on thickness; brush remaining glaze over fillets.

Serve with lemon wedges.

cornish hens with bagel stuffing... 1 hour and 10 minutes

the goods:

2 day-old bagels, cut into 1/2-inch pieces

2 tablespoons unsalted butter

1/2 small onion, diced small

1 large celery stalk, diced small

1 and 1/2 teaspoons fresh thyme leaves

1/3 to 1/2 cup chicken broth

1 large egg, lightly beaten

2 cornish game hens, rinsed and patted dry

Preheat oven to 425 degrees. Arrange bread in a single layer on a rimmed baking sheet and bake until dry and beginning to brown, 7 minutes, stirring halfway through.

Meanwhile, in a large skillet, melt butter over medium-high. Add onion and celery and cook, stirring occasionally, until onion is translucent, about 5 minutes. Season with salt and pepper.

Transfer to a medium bowl and stir in bread, thyme, and enough broth to moisten. Season to taste with salt and pepper. Using your hands, mix in egg.

Place hens in a roasting pan and season inside and out with salt and pepper. Fill cavity of each with stuffing; tie legs together and tuck wing tips underneath.

Roast until hens are golden brown and juices run clear when pierced between breast and leg. About 40 minutes.

(an instant-read thermometer inserted in thickest part of a thigh, avoiding bone, should read 165 degrees.)

Tent hens with foil and let rest 10 minutes before serving.

spring vegetable pizza... 30 minutes

the goods:

1 jar (12 ounces) marinates artichoke hearts, drained well, reserving marinade

1 bunch asparagus, trimmed, cut into 1-inch pieces

1 pinch cherry or grape tomatoes, halved

sliced mushrooms, optional

1 pound pizza dough, thawed

7 ounces Gruyere cheese, grated

Preheat oven to 500 degrees. On a large piece of parchment paper. brush dough with artichoke marinade and roll out to a 14-inch oval. Transfer dough on parchment to a rimmed baking sheet and top with asparagus, artichoke hearts, tomatoes, and mushrooms, leaving a 1-inch border. Brush border with marinade and season pizza with salt and pepper.

Bake pizza 10 minutes. Sprinkle pizza with cheese and bake until crust is deep golden and cheese is melted, 3 to 5 minutes.

Let cool slightly before slicing.

brisket and potato stew... 45 minutes

the goods:

2 tablespoons extra-virgin olive oil

3 medium carrots, cut into 1/2-inch pieces

1/2 white onion, diced medium

2 tablespoons all-purpose flour

4 cups chicken broth

1/2 pound fingerling or other small potatoes, cut into 1/2-inch pieces

4 cups cubed slow-cooker beef brisket

10 ounces frozen peas

In a medium pot, heat oil over medium-high. Add carrots and onion, season with salt and pepper, and cook until onion is translucent, 5 minutes. Add flour and stir to coat. Stirring constantly, slowly add broth and 2 cups water. Add potatoes and bring to a boil over high; reduce to a rapid simmer and cook, stirring occasionally, until carrots and potatoes are tender, 15 minutes.

Add brisket and peas and cook until heated through, 3 minutes. Season to taste with salt and pepper.

slow-cooker brisket... 6 hours and 10 minutes

the goods:

1 large yellow onion, thinly sliced

2 garlic cloves, smashed and peeled

1 beef brisket (4 pounds), trimmed of excess fat

2 cup chicken broth

In a 5 to 6-quart slow cooker, combine onion and garlic. Season brisket with salt and pepper and place, fat side up, in slow cooker. Add broth. Cover and cook on high until brisket is fork tender, about 6 hours. Remove brisket and thinly slice against the grain. Serve with your favorite sides, or place on a roll with BBQ sauce!

make-your-own pizzas... 30 minutes

the goods:

all-purpose flour, for dusting and rolling

1 pound pizza dough, thawed if frozen and divided in half, or into 4 pieces

1 cup prepared tomato sauce (from an 8-ounce can or jar)

1 cup shredded mozzarella

1 small bell pepper (any color, chopped)

2 ounces button mushrooms, sliced

2 ounces sliced pepperoni

or any other desired toppings

Preheat oven to 500 degrees. Lightly dust work surface, rolling pin and baking sheet with flour. Roll each dough piece to desired thinness and transfer to sheet.

Spread tomato sauce onto dough and sprinkle with mozzarella. Top with any combination of toppings desired.

Bake until cheese is bubbling and crusts are crisp and golden brown, about 18 minutes. Let pizzas cool 5 minutes before slicing.

spinach mac and cheese... 35 minutes

the goods:

3 tablespoons unsalted butter

1/2 cup minced yellow onion

1/3 cup all-purpose flour

4 cups whole milk, room temperature

2 bunches curly or flat-leaf spinach trimmed, washed, and cut crosswise into 1/2-inch-thick strips

1 cup Gruyere cheese, grated

1 cup cheddar cheese, grated

1 pound elbow macaroni, cooked according to package instructions

In a large saucepan, melt butter over medium. Add onion and cook until translucent, 6 minutes. Whisk in flour and cook, stirring frequently, until mixture is pale golden and has a slightly nutty aroma, about 2 minutes. Whisking constantly, add 2 cups milk. Add remaining 2 cups milk, raise heat to medium-high, and whisk until smooth; season with salt and pepper. Cook, whisking constantly, until sauce comes to a boil, 8 to 10 minutes. Reduce heat to low and simmer gently, stirring occasionally, until sauce thickens, 13 to 15 minutes.

Add spinach and cook, stirring constantly, until wilted, about 3 minutes. Add cheese and stir until melted, about 2 minutes. Add cooked macaroni and stir to combine.

Season to taste with salt and pepper and serve immediately.

Save your leftovers! In my opinion it was better for lunch the next day than it was the night before for dinner ;)

grilled steak and onion sandwich... 30 minutes

the goods:

1 teaspoon Dijon mustard

1 tablespoon plus 1/2 teaspoon balsamic vinegar

2 tablespoons plus 1 teaspoon extra-virgin olive oil

1 pound skirt steak

1 red onion, sliced into 1/2-inch-thick rounds

4 sliced crusty bread

spinach leaves

finely grated Parmesan

In a large baking dish, whisk together mustard, 1 tablespoon vinegar, and 2 tablespoons oil. Season with salt and pepper. Add steak and turn to coat; let sit 15 minutes at room temperature.

Heat 1 teaspoon oil in a cast-iron skillet over medium-high. Season onion with salt and pepper and cook until tender, 5 to 7 minutes.

Meanwhile grill steak over medium-high heat until medium-rare, about 5 to 7 minutes, flipping once. Let steak rest 5 minutes before thinly slicing against the grain.

Meanwhile, in a food processor, process onions until finely chopped, then mix with 1/2 teaspoon vinegar. Season to taste with salt and pepper.

Spread onion mixture on bread, top with steak, spinach, Parmesan, and more bread.

Enjoy!