five-spice powder shrimp with snow peas... 15 minutes

the goods:

1/2 pound large shrimp, peeled and deveined

1/4 teaspoon five-spice powder

1 and 1/2 teaspoons vegetable oil

1/2 teaspoon minced peeled fresh ginger

2 scallions (white and light green parts only), trimmed and cut into 2-inch pieces

1 and 1/2 cups snow peas, trimmed

1 cup cooked white rice

In a large bowl, toss shrimp with 1/2 teaspoon salt, 1/2 teaspoon pepper, and five-spice powder. Heat a large wok over high. Add oil and ginger and cook until fragrant, 30 seconds. Add shrimp, scallions, and snow peas and cook, stirring constantly, until shrimp are opaque throughout, 3 to 5 minutes.

Serve with rice.

slow-cooker beef and tomato stew... 6 hours and 15 minutes

the goods:

1 tablespoon extra-virgin olive oil

1 large yellow onion, diced small

3 medium carrots, cut into 1/4-inch rounds

3 celery stalks, cut into 1/4-inch pieces

2 pounds beef chuck, fat trimmed, cut into 1-inch pieces

1 can (28 ounces) crushed tomatoes

1 cup low-sodium chicken broth

3 garlic cloves, smashed and peeled

4 cups cooked brown rice

6 tablespoons nonfat plain Greek yogurt

1/3 cup chopped fresh parsley

In a large skillet, heat oil over medium. Add onion, carrots, and celery and cook, stirring frequently, until vegetables are softened, 10 minutes. Transfer mixture to a 5-to-6-quart slow cooker and add beef, tomatoes, broth, garlic, 1 teaspoon salt and 1/4 teaspoon pepper.

Cover and cook on high, 6 hours, stirring occasionally. To serve, divide brown rice and stew among bowls and top with yogurt and parsley.

This was great the first night, but when I had the leftovers for lunch the next day it was even better!

asian-style salmon burgers... 20 minutes

the goods:

4 reserved roasted salmon fillets, flaked and mashed

1 cup reserved roasted vegetables, finely chopped

1 can (8 ounces) water chestnuts, drained and finely chopped

1 large egg white

1 tablespoon finely grated peeled fresh ginger

2 tablespoons soy sauce

1/4 cup all-purpose flour

4 hamburger buns

Bibb lettuce, for serving

Dijon mustard, for serving

In a large bowl combine salmon, vegetables, water chestnuts, egg white, ginger, and soy sauce; stir until combined. Add flour and stir to combine. Divide into 4 patties. Lightly coat a large nonstick skillet with cooking spray and heat over medium; add patties and cook until golden brown and cooked through, about 8 minutes, flipping halfway through. Spread Dijon mustard on buns and top with patties and lettuce. Serve!

roasted salmon and vegetables with herbed orzo... 50 minutes

the goods:

1 and 1/4 pounds carrots, cut into 1-inch pieces

2 medium red onions, cut into 1-inch wedges

1 tablespoon extra-virgin olive oil

8 skinless salmon fillets

1/2 pound orzo

2 tablespoons unsalted butter

2 tablespoons chopped fresh dill

2 tablespoons chopped fresh parsley

1 tablespoon fresh lemon juice

Preheat oven to 450 degrees, with racks in middle and lower thirds. On a rimmed baking sheet, toss carrots and onions with oil and season with salt and pepper. Roast on middle rack until tender and onions are golden, about 20 minutes, stirring halfway through.

Line another rimmed baking sheet with parchment. Season salmon with salt and pepper and roast on bottom rack until opaque throughout, about 12 minutes.

 Meanwhile, in a large pot of boiling salted water, cook orzo according to package instructions. Drain, return to pot, and toss with butter, dill, parsley, and lemon juice. Season with salt and pepper.

Transfer 4 salmon fillets and 1 cup vegetable to an airtight container (for Asian-style salmon burgers); refrigerate, up to 3 days.

Serve remaining salmon fillets and vegetables with herbed orzo.

braised chicken thighs with winter vegetables... 1 hour and 20 minutes

the goods:

1 tablespoon extra-virgin olive oil

4 skinless chicken thighs, patted dry

3 slices bacon, diced medium

4 garlic cloves, smashed and peeled

1 sweet onion, such as Vidalia, cut into 3/4-inch wedges

1 large russet potato, peeled and cut into 1-inch pieces

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

1/2 small Savoy cabbage, cored and thick ribs removed, cut into 1/2-by-2-inch strips

1 tart apple, such as Granny Smith, peeled and cut into 1/2-inch pieces

1/4 teaspoon red-pepper flakes

2 cups low-sodium chicken broth

2 tablespoons Dijon mustard

Preheat oven to 375 degrees. In a large ovenproof pan, heat oil over medium-high. Season chicken with salt and pepper and cook until browned on both sides, 8 minutes per side. Transfer chicken to a plate. Reduce heat to medium, add bacon and garlic to pan, and cook until bacon fat is rendered, 5 minutes. Add onion, potato, and carrots; season with salt and pepper. Transfer to oven and bake 20 minutes.

Remove pan from oven and stir in cabbage, apple, red-pepper flakes, broth, and mustard. Add chicken, return to oven, and bake until cooked through, 20 to 25 minutes, stirring vegetables halfway through.

avocado-pineapple salsa... 10 minutes

the goods:

2 avocados, diced small

2 cups finely diced pineapple

1 small shallot, minced

1/2 cup packed fresh cilantro leaves, roughly chopped

1/4 cup fresh lime juice (from 2 limes)

salt to taste

In a medium bowl, stir together avocados, pineapple, shallot, cilantro, and lime juice. Season with salt.

This is perfect over grilled chicken, or broiled halibut!

pork kebabs with roasted squash... 45 minutes

the goods:

6 tablespoons fresh lemon juice (from 3 lemons)

3 tablespoons extra-virgin olive oil

1 tablespoon chopped fresh thyme leaves

2 garlic cloves, minced

1 pork tenderloin, excess fat and silver skin removed, cut into 1 and 1/2-inch pieces

1 small red onion, cut into 1-inch pieces

1 butternut squash, peeled, seeded, and cut into 1-inch pieces

Preheat oven to 400 degrees, with racks in upper and lower thirds. Soak 8-inch wood skewers in hot water, 15 minutes. In a large bowl, stir together lemon juice, oil, thyme, and garlic. Season with salt and pepper. Add pork, onion, and squash and toss to coat.

Thread pork onto skewers and place on a rimmed baking sheet. Place onion and squash on another rimmed baking sheet. Place pork on top rack and vegetables on bottom rack and roast until pork is cooked through, about 30 minutes, flipping skewers and stirring vegetables halfway through.

Remove pork and loosely tent with foil; continue roasting vegetable on bottom rack until tender and browned, 10 minutes.

spicy turkey thighs and bacon stir-fry... 30 minutes

the goods:

1 cup long-grain white rice
1 large egg white
1 tablespoon cornstarch
1 and 1/2 pounds boneless, skinless turkey thighs, or turkey tenders, thinly sliced
1/2 cup soy sauce
2 tablespoons packed light-brown sugar
1 tablespoon chili sauce
5 slices thick-cut bacon, cut into 1 and 1/2-inch pieces
1-inch piece fresh ginger, peeled and cut into matchsticks
2 bell peppers (any color), stemmed, seeded, and cut into 1-inch pieces
1 bunch scallions, trimmed and cut into 1 and 1/2-inch pieces
 

Cook rice according to package instructions. In a large bowl, whisk together egg white and cornstarch until combined. Add turkey and toss to coat. In a small bowl, whisk together soy sauce, brown sugar, and chili sauce.

Heat a wok over high. Add bacon and cook, stirring, until browned and crisp, about 7 minutes. Add turkey mixture and ginger and stir until turkey begins to brown at edges, about 3 minutes. Add bell peppers and scallions and stir until crisp-tender, about 3 minutes.

Add soy sauce mixture and cook, stirring, until sauce is thick enough to coat turkey and vegetables, about 2 minutes. Serve over rice.