roast pork... 3 hours and 30 minutes

the goods:

2 tablespoons extra-virgin olive oil, plus more for pan

8 garlic cloves, peeled

3 tablespoons fresh rosemary leaves

2 tablespoons fennel seed

1 boneless pork shoulder (4 pounds)

Preheat oven to 450 degrees. Lightly oil a heavy-bottomed metal roasting pan. In a food processor, combine oil, garlic, rosemary, fennel seed, 2 teaspoons salt, and 1 teaspoon pepper. Pulse until a paste forms.

With a paring knife, gently score the pork, making 10 to 15 small 1/4-inch-deep cuts all over. Rub pork with garlic paste, pushing it into cuts. With kitchen twine, tie pork in 1-inch increments and transfer to pan.

Roast until golden brown, 30 minutes. Reduce heat to 300 and roast until an instant-read thermometer inserted into center reads 170 degrees, about 2 and 1/2 hours.

Transfer pork to a cutting board, cover with foil, and let rest 15 minutes before slicing.

creamy shells with tuna and spinach... 50 minutes

the goods:

3 tablespoons extra-virgin olive oil

1 small yellow onion, diced small

1/4 cup all-purpose flour

4 cups whole milk

1 hamburger bun, torn into large pieces

1/4 cup grated Parmesan

1/2 teaspoon Italian seasoning

1/2 teaspoon red-pepper flakes

1 package (10 ounces) frozen chopped spinach, thawed and excess liquid squeezed out

2 cans (6 ounces each) light tuna in water, drained and flaked

6 ounces jumbo pasta shells (about 20)

Preheat oven to 375 degrees. In a medium pot, heat oil over medium-high. Add onion and cook until softened, about 6 minutes. Add flour and cook, stirring constantly, 1 minute. Gradually add milk, whisking constantly, and cook until slightly thickened and bubbling, 3 minutes. Season with salt and pepper and let sauce cool slightly.

In a food processor, combine bun, Parmesan, Italian seasoning. and red-pepper flakes. Process until fine crumbs form. Transfer half the mixture to a large bowl and combine with spinach, tuna, and half the cream sauce; season with salt and pepper.

You can boil your noodles, or leave them raw, however, if you leave them raw, be sure to completely submerge them in the sauce, otherwise some corners will be hard. 

Fill each shell with 2 heaping tablespoons spinach mixture and place in a 9-by-13-inch baking dish.

Top with remaining sauce and breadcrumb mixture.

Bake until sauce is bubbling and breadcrumbs are golden, about 20 minutes.

Toss together a salad: In a large bowl, whisk together 1 tablespoon each red-wine vinegar and extra-virgin olive oil, 1/2 teaspoon sugar, and 1/4 teaspoon Italian seasoning. Season with salt and pepper. Add 3/4 head iceberg lettuce, chopped, and 1 tomato, cut into wedges. Toss to combine.

stuffed chicken with roasted broccoli and sweet potatoes... 1 hour and 10 minutes

the goods:

2 hamburger buns, cut into 1-inch pieces

3 teaspoons extra-virgin olive oil

1/2 medium red onion, diced small

2 celery stalks, diced small

2 garlic cloves, thinly sliced

1 large egg, lightly beaten

1 bunch broccoli, cut into florets

1 sweet potato, cut into 1-inch wedges

1 lemon, quartered

1 whole chicken, patted dry

Preheat oven to 425 degrees. On a rimmed baking sheet, arrange bun pieces in a single layer. Bake until dry and light golden, about 5 minutes; transfer to a medium bowl and let cool.

Meanwhile, in a medium skillet, heat 1 teaspoon oil over medium. Add onion, celery, and garlic and cook, stirring occasionally, until vegetables are softened, about 8 minutes.

Season with salt and pepper and transfer to bowl with bread. Add egg and 2 tablespoons water and toss to combine.

On a rimmed baking sheet, season chicken inside and out with salt and pepper. Loosely fill cavity with stuffing and tie legs together with kitchen twine. Roast chicken 25 minutes.

In a large bowl, toss broccoli and sweet potatoes with 2 teaspoons oil; season with salt and pepper. Remove sheet from oven and place vegetables and lemon around chicken. Roast 30 minutes, turning vegetables halfway through, until chicken is golden brown and juices run clear when chicken is pierces between breast and thigh.

Let chicken rest 10 minutes; scoop out stuffing and carve bird. Serve chicken with stuffing, lemon, and vegetables.

taco burgers... 20 minutes

the goods:

1 pound ground beef

1 teaspoon chili powder

4 slices cheddar cheese

4 hamburger buns, split

1 large tomato, sliced

1/3 cup sliced pickled jalapenos

1/4 head iceburg lettuce, shredded

In a medium bowl, combine beef and chili powder. Form into 4 patties and season with salt and pepper. Heat grill over medium-high and grill burgers until cooked through, about 7 minutes total, flipping once. Serve burgers on buns with tomato slices, pickled jalapenos, and shredded lettuce.

chili-braised pork with green beans and mashed sweet potatoes... 1 hour

the goods:

1 and 1/2 pounds boneless country-style pork ribs, patted dry
3 teaspoons extra-virgin olive oil

1 and 3/4 cups low-sodium chicken broth

3 tablespoons flour

chili powder

2 sweet potatoes, peeled and cut into 1-inch pieces

1/2 cup sour cream

2 teaspoons sugar

3 garlic cloves, thinly sliced

1 pound green beans, trimmed

Season pork with salt and pepper. In a large straight-sided skillet, heat 1 teaspoon oil over medium-high. Add pork and cook until browned on both sides, about 7 minutes total. Whisk together broth, flour, and 1/2 teaspoon chili powder and add to skillet. Bring liquid to a boil; reduce to a rapid simmer, cover, and cook 30 minutes. Uncover and cook until pork is tender and sauce is thickened, 20 minutes.

Meanwhile, in a medium pot, bring sweet potatoes to a boil in salted water over high. Reduce to a rapid simmer and cook until tender when pierced with a knife, 20 minutes. Drain potatoes and return to pot; mash until fluffy and almost smooth. Stir in sour cream and sugar, season with salt and pepper, and keep warm over low.

In a large skillet, heat 2 teaspoons oil over medium-high. Add garlic and cook until fragrant, 30 seconds. Add green beans and 1/4 cup water, cover, and cook 3 minutes. Uncover and cook, stirring occasionally, until crisp-tender and water is evaporated, 2 minutes. Season with salt and pepper and serve with pork, sauce, and sweet potatoes sprinkled with chili powder.

creamy pasta with crispy salami... 20 minutes

the goods:

3 eggs

1 cup grated Parmesan

4 ounces salami, cut into 1/2-inch strips

1 teaspoon olive oil

3 garlic cloves, crushed

3/4 pound spaghetti

1 tablespoon chopped fresh parsley, for serving

Bring a large pot of salted water to boil; cook spaghetti; prior to draining, reserve 1 cup pasta water. Meanwhile, whisk together eggs and Parmesan in a large bowl. Heat skillet over medium-high, then coat with oil. Cook salami and garlic until salami is crisp, about 5 minutes. Add hot pasta to egg mixture along with garlic and half the salami. Toss, adding enough pasta water to coat pasta in a creamy sauce. Season with pepper. Serve topped with a sprinkle of parsley and remaining salami.

classic chicken pot pie... 1 hour and 45 minutes

The unexpected perk to this dish, was that my 10-month-old baby loved it!

the goods:

crust:

1 and 1/4 cups all-purpose flour

1 teaspoon sugar

1/4 teaspoon salt

1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch pieces

3 to 5 tablespoons ice water

filling:

5 tablespoons unsalted butter

1 medium yellow onion, diced small

4 medium carrots, diced small

2 garlic cloves, minced

1/2 cup all-purpose flour

4 cups low-sodium chicken broth

1 cup frozen peas

3 cups shredded cooked chicken (I got mine off a store-bought rotisserie)

1/3 cup fresh parsley, chopped

Make crust: In a food processor, pulse together flour, sugar, and salt. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water); do not overmix. Form dough into a disc, wrap tightly in plastic, and refrigerate until firm, 1 hour or overnight.

Preheat oven to 375 degrees. Make filling: In a large pot, melt butter over medium-high. Add onion and carrots and cook until softened, 8 minutes. Add garlic and cook until fragrant, 30 seconds. Add flour and stir to coat vegetables. Slowly add broth, whisking constantly until sauce is smooth. Bring to a boil, reduce heat, and simmer until thickened, 5 to 7 minutes. Stir in peas. Season with salt and pepper, then stir in chicken and parsley. Pour filling into a 2-quart baking dish.

On a floured work surface, roll out dough to 1/8-inch thickness. Place dough over dish and fold overhang inward while pinching to crimp edge. Cut vents in dough. Place dish on a rimmed baking sheet and bake until crust is golden brown and filling is bubbling around edge, 45 to 50 minutes. Let cool 15 minutes before serving.

black-bean burgers... 25 minutes

the goods:

1 teaspoon plus 1 tablespoon extra-virgin olive oil

1 small red onion, thinly sliced

2 and 1/2 cups cooked black beans, drained

1 small red bell pepper, finely chopped

1/4 cup roughly chopped fresh cilantro

3/4 cup dried breadcrumbs

1 large egg, lightly beaten

mayonnaise, for serving

hamburger buns or kaiser rolls, for serving

1 avocado, thinly sliced

In a medium non-stick skillet heat 1 teaspoon oil over medium. Add onion and cook until golden and beginning to caramelize, 5 minutes. Transfer onions to a small bowl and wipe out skillet. In a large bowl, mash black beans. Stir in bell pepper, cilantro, breadcrumbs, and egg. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper and form mixture into desired number of patties.

Heat 1 tablespoon oil over medium-high. Cook patties, in batches, until crisp on outside and heated through, about 5 minutes, flipping once. Spread mayonnaise on buns; top with burgers, thiny sliced avocado, and onion.

cuban black beans... 1 hour and 45 minutes plus soaking

the goods:

1 tablespoon extra-virgin olive oil

1 yellow onion, diced medium

2 celery stalks, diced medium

2 garlic cloves, smashed and peeled

2 carrots, cut into 1/4-inch rounds

1 and 1/2 teaspoons ground cumin

1 pound dried black beans, soaked according to package instructions and drained

1 dried bay leaf

1 small bunch cilantro, stems and leaves separated, stems tied together with kitchen twine and leaves reserved

1 plum tomato, for serving

rice, for serving

In a large Dutch oven or other heavy pot, heat oil over medium. Add onion, celery, and garlic and cook until onion is softened, about 6 minutes. Add carrots and cumin and cook until fragrant, 1 minute; season with salt and pepper.

Add black beans, 8 cups water, bay leaf, and cilantro stems and bring to a boil over high. Reduce heat and simmer until beans are tender and liquid is slightly thickened, about 1 and 1/2 hours. Season with salt and pepper. Remove bay leave and cilantro stems.

Serve with cilantro leaves, tomato, and rice.

chicken with sofrito... 35 minutes

the goods:

1 tablespoon vegetable oil

2 bone-in, skin-on chicken breasts (or more depending on how many you're serving)

1/2 cup sofrito

1/3 cup dry white wine, such as Pinot Grigio

1/2 cup low-sodium chicken broth

Preheat oven to 400 degrees. In a large skillet or Dutch oven, heat oil over high. Season chicken with salt and pepper and cook, skin side down, until golden and crisp, 8 minutes. Flip, then add sofrito, wine, and broth, swirling to combine. Transfer to oven and bake until chicken is cooked through, 25 minutes. Transfer chicken to a platter. Tilt skillet and spoon off excess fat; pour sauce over chicken to serve.