tuna salad sandwiches... 10 minutes

 

the goods:

 

3 tablespoon mayonnaise

1 tablespoon nonfat plain Greek yogurt

1 teaspoon grated lemon zest plus 1 tablespoon juice

1 can (5 ounces) solid light tuna packed in water, drained and flaked

1 stalk celery, halved lengthwise and thinly sliced

1/2 Granny Smith apple, peeled and grated

whole-wheat bread, cucumber, alfalfa sprouts, and lettuce, for serving

 

Whisk together mayonnaise, yogurt, and lemon zest and juice; season with salt and pepper. Stir in tuna, celery, and apple. Serve with bread, cucumber, sprouts, and lettuce.

turkey sliders with potato wedges... 40 minutes

 

the goods:

 

3 large Yukon Gold potatoes, cut into 1/2-inch wedges

4 teaspoons olive oil

1 pound ground turkey

1 and 1/2 teaspoons chili powder

3/4 cup shredded cheddar

8 brioche slider or dinner rolls

lettuce, tomato, ketchup, and mustard, for serving

 

 

Preheat oven to 425 degrees, with racks in upper and lower thirds. On a rimmed baking sheet, toss potatoes with oil and arrange in a single layer. Bake on top rack until tender, 30 minutes, flipping halfway through. Season with salt.

 

Meanwhile, form turkey into 8 small patties and place on a parchment-lined baking sheet. Sprinkle with chili powder and season with salt and pepper.

cornmeal-crusted trout with cucumber raddish salad... 25 minutes

 

the goods:

 

4 boneless trout fillets, patted dry

3/4 cup fine cornmeal

4 tablespoons full-fat plain yogurt, divided

2 tablespoons olive oil, divided

1 lemon, cut into wedges, for serving

2 tablespoons roughly chopped fresh dill

1 cucumber, thinly sliced

1 bunch radishes, thinly sliced

 

Season fish with salt and pepper. Place cornmeal in a shallow dish and season with salt and pepper. Spread 1 tablespoon yogurt on flesh side of each fillet. Press yogurt side of fillets into cornmeal to coat.

In a large skillet, heat 1 tablespoon oil over medium-high. Add 2 fillets to pan, skin side down, and cook until skin is crisp and golden, about 3 minutes; flip and cook until golden brown, 3 minutes more. Transfer fish to paper towels to drain, wipe pan clean, and repeat with remaining oil and fish.

Combine cucumber, radishes, and dill. Serve alongside fish with lemon wedges.

roasted pork tenderloin, sweet potatoes, and apples... 25 minutes

 

the goods:

 

4 teaspoons olive oil, divided

1 pork tenderloin

2 gala apples, quartered

2 sweet potatoes, cut into 1/2-inch wedges

 

Preheat oven to 475 degrees. Coat a heavy-bottomed metal roasting pan with 2 teaspoons oil. Place pork in center and season with salt and pepper. Toss apples and sweet potatoes with remaining 2 teaspoons oil and add to pan, arranging around pork.

Roast until apples and sweet potatoes are tender and pork is golden on top, about 20 minutes.

 

Let meat rest 10 minutes before slicing. Serve with apples and sweet potatoes.

ramen soup with vegetables...15 minutes

...or as my husband calls it: Ramen on steroids!

 

the goods:

 

1 tablespoon olive oil

1 medium yellow onion, diced medium

2 carrots, diced medium

1 stalk celery, diced medium

1/4 pound green beans, trimmed and cut into 1/2-inch pieces

1 can (14.5 ounces) diced tomatoes

3 and 1/2 cups chicken broth (use vegetable broth for vegetarian)

2 packages (3 ounces each) ramen, broken into quarters (season packet discarded)

 

In a medium pot, heat oil over medium. Add onion, carrots, celery, and green beans and saute until soft, 6 minutes. Season with salt and pepper. Add tomatoes, broth, and 1 cup water; bring to a boil. Add ramen, reduce heat, and simmer until noodles are tender, 3 minutes. Season with salt and pepper and serve immediately.

chicken-and-broccoli stir-fry... 30 minutes

 

the goods:

 

2 tablespoons soy sauce

2 tablespoons rice vinegar

2 tablespoons oyster sauce

1 tablespoon cornstarch

1 teaspoon toasted sesame oil

2 tablespoons vegetable oil

1 pound boneless, skinless chicken thighs, cut into 1/2-inch strips

3 tablespoons minced peeled fresh ginger

2 garlic cloves, minced

2 scallions, thinly sliced

1 bunch broccoli, cut into small florets

cooked rice for serving (I used whole wheat)

 

Whisk together soy sauce, vinegar, oyster sauce, cornstarch, and sesame oil.

In a wok or large skillet, heat vegetable oil over high. Add chicken and cook until browned, 10 minutes. Add ginger, garlic, scallions, and broccoli and cook, stirring frequently, until broccoli is bright green, 3 minutes. Add 1/4 cup water, scraping up browned bits with a wooden spoon. Stir in soy sauce mixture and cook, stirring, until thickened, 1 minute. Serve warm with rice.

broccoli pasta with parmesan croutons... 30 minutes

 

the goods:

 

1/2 baguette (or one whole demi baguette), cubed (3 cups)

1/4 cup olive oil, divided

1/4 cup grated Parmesan (1 ounce), plus more for serving

3/4 medium pasta shells (I used whole wheat)

1 bunch broccoli, cut into small florets, stalks peeled and thinly sliced

2 cloves garlic, thinly sliced

1 teaspoon grated lemon zest

 

Preheat oven to 400 degrees. On a rimmed baking sheet, toss together bread, 1 tablespoon oil, and Parmesan. Season with salt and pepper. Bake until golden and toasted, 8 to 10 minutes.

Meanwhile, in a large pot of boiling salted water, cook pasta 2 minutes less than package instructions; add broccoli and cook 2 minutes. Reserve 1/2 cup pasta water, then drain.

Add remaining 3 tablespoons oil and garlic to pot and cook until garlic is fragrant and lightly golden, 1 to 2 minutes. Add pasta mixture; toss to combine, adding enough pasta water to create a light sauce that coats the pasta. To serve, sprinkle with croutons, lemon zest, and additional Parmesan.

balsamic steak with garlic zucchini... 30 minutes

 

the goods:

 

2 tablespoons olive oil, divided

5 garlic cloves, thinly sliced

3 medium zucchini, cut into thin half-moons

1 skirt steak, trimmed and cut into 4 pieces

3/4 cup balsamic vinegar

 

In a large skillet, heat 1 tablespoon oil over medium-high. Add garlic and zucchini; season with salt and pepper, and saute until zucchini is tender and browned in spots, about 6 minutes. Transfer to a bowl.

Add remaining tablespoon oil to skillet. Season steak with salt and pepper and cook until browned, 5 minutes per side. Transfer to a plate and loosely tent with foil.

Discard fat from skillet, then add vinegar, 1/2 teaspoon salt, and 2 teaspoons pepper. Cook, stirring, until reduced by half, about 2 minutes. Slice steak. Drizzle steak with sauce and serve alongside zucchini.

salmon with mango chimichurri... 20 minutes

 

the goods:

 

1 mango, peeled, pitted, and diced small

1 bunch cilantro, finely chopped

1/2 teaspoon red-pepper flakes

1/4 cup vegetable oil

2 tablespoons lime juice

6 skin-on salmon fillets

 

Stir together mango, cilantro, red-pepper flakes, oil, and lime juice; season with salt and pepper.

Heat grill to medium-high. Clean and lightly oil hot grill. Season salmon with salt and pepper and lightly brush with oil. Grill, skin side up, until salmon begins to turn opaque, 4 to 6 minutes. Flip and cook until opaque throughout, 4 to 6 minutes. Transfer to a platter, spoon chimichurri over top, and serve.

mojo pork kebabs... 55 minutes, plus marinating

I thought grilled cucumbers might possibly be a revelation, but it really didn't do anything for me. Feel free to try it, or feel free to leave them off and throw them in your salad instead (what I wish I would have done!)!

 

the goods:

 

1/3 cup olive oil

4 garlic cloves, minced

1 teaspoon red-pepper flakes

3 tablespoons lime juice (from 2 limes)

1/4 cup orange juice (from 1 orange), plus 1 orange cut into chunks

1 pork tenderloin, cut into 1 and 1/2-inch pieces

1 English cucumber, cut into 1-inch rounds (optional)

 

In a small pot, combine oil, garlic, and red-pepper flakes over medium-low. Cook until garlic is soft, 15 minutes, swirling occasionally. Remove from heat, stir in lime and orange juices, and let cool 15 minutes. In a zip-top bag, toss pork with half the marinade and refrigerate at least 30 minutes (or up to 12 hours); refrigerate remaining marinade.

 

Heat grill to medium-high. Clean and lightly oil hot grill. Thread pork, orange, and cucumber (if desired) onto skewers. Season with salt and pepper.

 

Grill kebabs 3 to 5 minutes per side for medium. Brush with reserved marinade and serve.