shrimp and mussels with sofrito... 45 minutes

the goods:

sofrito:

2 pounds plum tomatoes, roughly chopped

2 red bell peppers, roughly chopped

2 medium yellow onions, roughly chopped

5 garlic cloves, smashed and peeled

1 bunch cilantro, large stems trimmed

2 pounds mussels, rinsed and scrubbed (discard any open ones)

1/2 cup dry white wine, such as Pinot Grigio

1 pound large shrimp, peeled and deveined

2 tablespoons unsalted butter, room temperature

In batches, pulse sofrito ingredients in food processor until finely chopped. In a large pot, heat 1/2 cup extra-virgin olive oil over medium-high until simmering. Add mixture and cook, stirring occasionally, until thickened and reduced, 25 to 30 minutes. To store, let cool completely, then transfer to an airtight container; refrigerate, up to 2 weeks, or freeze, up to 6 months. Can be used with so many things!

In a large pot over medium, stir together 1/2 cup sofrito and mussels. Add wine and 1/2 cup water and bring to a boil. Stir in shrimp, cover, and cook until mussels open and shrimp are opaque throughout, 6 minutes, stirring once. (Discard any unopened mussels.) Remove from heat and stir in butter until melted. Season with salt and pepper and serve with crusty bread or over whole wheat noodles.

rigatoni with broccoli and sausage... 50 minutes

the goods:

1 pound rigatoni

2 heads broccoli, cut into florets (about 4 cups)

1/4 cup extra-virgin olive oil

2 garlic cloves, minced

1 tablespoon finely grated lemon zest, plus 2 tablespoons lemon juice

4 anchovy fillets, minced

1 pound sweet Italian sausage. casings removed

Parmesan, grated, for serving

In a large pot of boiling salted water, cook pasta according to package instructions. In last 2 minutes of cooking, add broccoli and cook until bright green and crisp-tender. Reserve 1 cup pasta water; drain pasta and broccoli.

Meanwhile, in a small bowl, whisk together oil, garlic, lemon zest and juice, anchovies, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Add sausage to pot and cook over medium-high, breaking up meat with a wooden spoon until browned and cooked through, 8 to 10 minutes. Remove from heat, return pasta and broccoli to pot, add oil mixture. Toss well to combine, adding enough pasta water to create a thin sauce that coats pasta. Serve sprinkled with Parmesan.

braised chicken with red onion and carrots... 1 hour

the goods:

1 tablespoon extra-virgin olive oil

1 whole chicken patted dry and quartered (or two bone-in skin-on breasts and whole legs)

1 large red onion, cut into 1/2-inch wedges (root left intact)

1 pound carrots (about 8 medium), cut into 2-inch pieces

3/4 cup dry white wine, such as Sauvignon Blanc

1 tablespoon honey

chopped fresh parsley, for serving

Preheat oven to 350 degrees. In a large Dutch oven or other heavy pot, heat oil over high. Season chicken with salt and pepper and add to pot, skin side down. Cook until skin is browned and crisp, about 8 minutes. Flip and cook 2 minutes more. Transfer chicken to a plate and set aside.

Pour off all but 1 tablespoon fat from pot; reduce heat to medium-high. Add onion and carrots to pot and cook, stirring frequently, until onion is lightly golden, 5 minutes. Add wine and honey and bring to a boil, stirring and scraping up browned bits with a wooden spoon.

Return chicken to pot, skin side up, and add 1 cup water. Return to a boil, then cover and transfer to oven. Cook until chicken is cooked through and liquid is reduced, about 35 minutes. Sprinkle with parsley before serving.

easy pulled-pork sandwiches... 8 hours

the goods:

3 lb. boneless pork butt roast (trimmed of fat)

1 can (12 ounces) Cola (not diet)

1 bottle (18.5 ounces) your favorite barbecue sauce

Hawaiian-style dinner rolls

Put pork in a slow cooker. Add cola and cook on low for 6 to 8 hours. Remove roast and shred meat. Reserve juices.

Return meat to cooker. Add entire bottle of barbecue sauce and some reserved juices to make a medium-thin sauce. Cook on low for an additional 30 to 60 minutes. Serve on Hawaiian rolls.

rosemary-garlic roast beef and potatoes... 1 hour

the goods:

1/4 cup extra-virgin olive oil

1/2 cup finely chopped rosemary leaves

6 garlic cloves, minced

1 teaspoon finely grated lemon zest

1 top round boneless London broil (2 pounds), trimmed

2 pounds small potatoes, halved or quartered if large

Preheat oven to 400 degrees. In a small bowl, stir together 3 tablespoons oil, rosemary, garlic, and lemon zest; season with salt and pepper. In a large ovenproof skillet, heat 1 tablespoon oil over medium-high. Pat beef dry and add to skillet. Increase heat to high and cook, turning with tongs, until beef is browned on all sides, about 10 minutes.

Spoon rosemary mixture over roast and place potatoes around roast, tossing in pan juices. Roast until potatoes are tender and beef is medium-rare, 30 minutes. Transfer roast to a cutting board, loosely tent with foil, and let rest 10 minutes. Toss potatoes with pan juices; tent with foil. Thinly slice meat against the grain and serve with potatoes.

penne with chicken and sundried tomatoes... 30 minutes

the goods:

2 cups (8 ounces) penne

2 boneless skinless chicken breasts

2 tablespoons butter

8 sun-dried tomatoes, chopped (about 1/3 cup)

1 can (12 ounces) evaporated lowfat 2% milk

2 cups (8 ounce package) shredded Italian-style four-cheese blend

1 teaspoon Italian seasoning, or basil

1/4 teaspoon garlic powder

1/4 teaspoon black pepper

Melt butter in a medium saute pan over medium-high heat, season chicken with salt and pepper and add to pan. Cook 7 minutes per side (or until browned and cooked through). Transfer to a cutting board and let rest.

Prepare pasta according to package directions, adding sun-dried tomatoes to boiling pasta water for last 2 minutes of cooking time, drain.

Meanwhile, combine evaporated milk, cheese, Italian seasoning, garlic powder, and pepper in a medium saucepan. Cook over medium-low heat, stirring occasionally, until cheese is melted. Remove from heat.

In a large bowl toss pasta and sun-dried tomatoes with chicken and cheese sauce; serve!

mexican chicken tortilla soup...25 minutes

the goods:

3 teaspoons vegetable oil

2 garlic cloves, minced

1 tablespoon tomato paste

1 can (15 ounces) diced tomatoes with liquid

4 teaspoons chili powder

4 cups shredded chicken (from 1 rotisserie chicken)

10 cups chicken broth

3 corn tortillas, cut into thin strips

1/2 avocado, thinly sliced

2 ounces cheddar cheese, shredded

1/4 cup fresh cilantro leaves

1 scallion, thinly sliced

lime wedges, for serving

Preheat oven to 400 degrees. In a large pot, heat 1 teaspoon oil over medium-high. Add garlic and cook until fragrant, 30 seconds. Add tomato paste, diced tomatoes and liquid, and chili powder and cook until most of liquid is evaporated, 2 to 3 minutes. Add broth and bring to a boil; season with salt and pepper.

Meanwhile, on a rimmed baking sheet, toss tortilla strips with 2 teaspoons oil. Bake until crisp and golden, 8 minutes, tossing halfway through.

Divide chicken, avocado, cheese, cilantro, and scallion among bowls; top with broth and tortilla strips. Serve with lime wedges.