pasta with snap peas, basil, and spinach... 25 minutes

the goods:

3/4 pound short, whole wheat, pasta, such as gemelli

3 garlic cloves, halved

8 ounces snap peas, halved

10 ounces baby spinach

1/2 cup fresh basil leaves

1/2 cup heavy cream

3 ounces Parmesan, grated (3/4 cup)

In a large pot of boiling salted water, cook pasta and garlic 1 minute less than package instructions. Add snap peas and cook 30 seconds. Add spinach and basil and stir once to wilt. Reserve 1/2 cup pasta water, then drain.

Add cream to pot and heat over medium-high until bubbling. Return pasta mixture and 1/4 cup pasta water to pot and cook, stirring, 2 minutes. Stir in Parmesan. If necessary, add remaining pasta water to create a light sauce that coats pasta. Season with salt and pepper.

chicken tostadas... 20 minutes

the goods:

2 tablespoons extra-virgin olive oil

1 medium yellow onion, halved and cut into 1/4-inch slices

1 can (15 ounces Ro-Tel

8 tostada shells, heated according to package instructions

3 cups diced or shredded cooked chicken (I took mine off a rotisserie chicken)

shredded romaine lettuce, for serving

shredded Montery Jack cheese, for serving

Ranch dressing (preferably homemade), for serving

In a large skillet, heat oil over medium-high. Add onion and cook until onion is softened and golden, 10 minutes. Season with salt and pepper. Add Ro-Tel and chicken and cook, stirring, until warmed through, 2 to 3 minutes. Spread chicken mixture on tostada shells. Top with lettuce, cheese, and dressing.

tortellini soup with peas and spinach... 15 minutes

the goods:

7 cups chicken stock (use vegetable broth for vegetarian)

15 ounces fresh cheese tortellini

1 cup frozen peas

2 ounces baby spinach, coarsely chopped (2 cups)

grated Parmesan, for serving

In a medium pot, bring stock to a boil over high. Add tortellini and cook 2 minutes less than package instructions. Add peas and spinach and cooked until warmed through, 1 to 2 minutes; season with salt and pepper. Serve with Parmesan.

breaded pork chops... 25 minutes

the goods:

1 tablespoon extra-virgin olive oil

3 slices white sandwich bread

1/3 cup chopped fresh parsley

4 teaspoons Dijon mustard

4 bone-in pork chops

Preheat oven to 475 degrees. In a food processor, pulse bread until coarse crumbs form. Add parsley, and pulse until combined. With food processor running, slowly add oil until incorporated; season with salt and pepper.

Spread mustard on one side of each pork chop. Press into crumbs; transfer to a rimmed baking sheet, crumb side up.

Bake until pork is cooked through, 15 to 20 minutes.

pulled chicken with apple-cucumber slaw... 20 minutes

the goods:

1 rotisserie chicken

1 Granny Smith apple, cut into matchsticks

1 English cucumber, cut into matchsticks

2 scallions (green parts only), thinly sliced

1/4 cup mayonnaise

3 tablespoons Dijon mustard

2 tablespoons cider vinegar

1/4 cup honey

4 hamburger buns

Shred chicken, discarding skin and bones. Stir together apple, cucumbers, scallions, and mayonnaise. In a large skillet, heat chicken, mustard, vinegar, honey, and 1/4 cup water, over medium-high, tossing to combine, until warmed through, 3 to 5 minutes; season with salt and pepper. Divide chicken mixture among buns and top with apple-cucumber slaw. This is also delicious wrapped in a tortilla!

veggie fajitas... 30 minutes

the goods:

8 flour tortillas (6 inch)

1 can (15 ounces) refried beans

2 tablespoons vegetable oil

1 large white onion, halved and cut into 1/2-inch slices

2 large poblano chiles, halved, seeded, and cut crosswise into 1/2-inch slices

2 medium zucchini, cut into 1/2-inch half-moons

2 cups corn (10 ounces), thawed if frozen

1/2 cup salsa

1/2 cup sour cream

1 cup shredded cheddar cheese

lime wedges, for serving

Preheat oven to 275 degrees. Wrap tortillas in parchment-lined foil and warm in oven, 15 minutes. In a small pot, heat beans over low.

In a large skillet, heat oil over medium-high. Add onion and chiles and cook until softened, 12 to 15 minutes. Add zucchini and cook until crisp-tender, 6 minutes. Add corn and cook until warmed through, 3 minutes; season with salt and pepper.

Spread beans on tortillas and top with veggies; serve with cheese, salsa, sour cream, and lime wedges.

skillet shrimp and orzo... 35 minutes

the goods:

2 tablespoons extra-virgin olive oil

6 garlic cloves, minced

3 cups halved grape tomatoes

3/4 pound orzo

3 and 1/4 cups low-sodium chicken broth

1 pound large shrimp, peeled and deveined (I took the tails off mine for ease of eating)

1 cup fresh basil leaves, torn

Preheat oven to 400 degrees, with rack in top position. In a large broilerproof skillet, heat 5 teaspoons oil over medium. Add garlic and cook until just beginning to brown, 1 minute. Increase heat to high and add tomatoes; season with salt and pepper and cook, stirring occasionally, until softened, 6 minutes. Add orzo and broth and bring to a simmer. Cover, transfer to oven, and bake until liquid is mostly absorbed, 10 to 12 minutes.

Toss shrimp with 1 teaspoon oil and 1/4 teaspoon each salt and pepper. Remove skillet from oven and place shrimp on top of orzo. Heat broiler. Broil until shrimp are opaque throughout, 4 minutes.

Sprinkle with basil.

Serve.

chicken meatballs in lettuce cups... 35 minutes

the goods:

1 tablespoon butter

1 small red onion, half thinly sliced, 1/2 grated

1 pound ground chicken

1 garlic clove, minced

1 cup fresh cilantro leaves, chopped

2 ounces grated cheddar cheese

2 to 3 roma tomatoes, thinly sliced

1 heat butter lettuce, such as Boston or Bibb, leaves separated

Ranch dressing (preferably homemade), for serving

Using your hands, gently combine grated onion, chicken, garlic, cilantro, cheddar, and 1/2 teaspoon each salt and pepper. Divide mixture into 8 portions and form into meatballs. Heat a grill pan to medium-high. Lightly oil pan and grill meatballs until cooked through, about 12 minutes, turning occasionally.

Meanwhile in a small pan, melt butter over medium and cook sliced onion until soft and beginning to brown.

Serve meatballs in lettuce leaves, topped with onions, tomatoes, and ranch if desired.

chili-lime chicken with pineapple-cucumber salad... 25 minutes

the goods:

2 tablespoons grated lime zest, plus 3 tablespoons lime juice (from 3 limes)

2 teaspoons chili powder

4 to 6 boneless, skinless chicken thighs

1 tablespoon butter

1/2 pineapple, chopped (4 cups)

1 English cucumber, cut into 1/4-inch slices (3 cups)

1/4 cup fresh cilantro leaves

Combine lime zest, chili powder, and 2 teaspoons salt. Rub chicken all over with mixture. In a large skillet over medium-high, melt butter. Cook chicken until browned and cooked through, 8 minutes, flipping once.

Meanwhile, combine lime juice, pineapple, cucumber, and cilantro. Season with salt and pepper. Serve chicken with salad.

rosemary-anchovy pork chops... 35 minutes

the goods:

1/2 cup finely chopped fresh rosemary leaves

6 garlic cloves, minced

14 to 16 anchovy fillets, finely chopped

1/2 cup extra-virgin olive oil

1/4 cup red-wine vinegar

4 bone-in pork chops

In a large bowl, whisk together rosemary, garlic, anchovies, oil, and vinegar; season with salt and pepper. Coat pork in rosemary mixture and let stand 15 minutes. Heat broiler. Place pork on a rimmed baking sheet and broil until browned at edges and cooked through, 10 to 12 minutes, flipping once.