orange soy braised fish with carrots... 15 minutes

the goods:

1 tablespoon vegetable oil

2 garlic cloves, minced

1 tablespoon minced peeled fresh ginger

1 bunch scallions, thinly sliced

3 tablespoons thawed orange juice concentrate

2 tablespoons soy sauce

2 to 3 carrots, peeled, halved lengthwise, and cut into 2-inch pieces

4 skinless fish fillets, such as halibut, cod, or salmon (I used cod)

cooked brown rice, for serving

In a large skillet, heat oil over medium. Add garlic, ginger, and scallions; cook until scallions begin to soften, 2 minutes. In a small bowl, combine juice concentrate, soy sauce, and 1/4 cup water. Add mixture to skillet and bring to a simmer.

Add fish and carrots, cover, and cook until opaque throughout, 6 to 8 minutes. Serve over rice.

sticky orange-glazed chicken thighs... 1 hour

I know this photo only shows one piece of chicken on my plate... but in reality I ate three!!!

the goods:

8 bone-in, skin-on chicken thighs

1 cup thawed orange juice concentrate

1 cup ketchup

2 tablespoons light-brown sugar

4 teaspoons white-wine vinegar

4 teaspoons Worcesterschire sauce

2 teaspoons Tabasco sauce

Preheat oven to 450 degrees, with racks in upper third. Season chicken with salt and pepper and arrange, skin side down, on a rimmed baking sheet. Bake until deep golden brown and cooked through, 45 to 50 minutes, flipping halfway through.

Meanwhile, in a medium saucepan, combine 1 teaspoon salt, juice concentrate, ketchup, brown sugar, vinegar, Worcesterschire sauce, and Tabasco sauce. Bring to a simmer and cook until mixture has thickened, 18 to 20 minutes.

Heat broiler. Transfer chicken to a large bowl, add glaze, and toss to coat. Drain off fat from sheet. Return chicken to sheet and broil until sauce is bubbling and chicken is dark brown in spots, 1 to 2 minutes.

pasta with peppers, squash, and tomatoes... 45 minutes

the goods:

3/4 pound whole wheat rigatoni

2 tablespoons extra-virgin olive oil

1 pound spicy Italian sausage, casings removed

1 yellow bell pepper, cut into 1/4-inch strips

1 small yellow squash, cut into 1/4-inch rounds

2 pints cherry tomatoes

grated Parmesan, for serving

In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1/2 cup pasta water, then drain.

Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add sausage and cook, breaking apart with a slotted spoon, until cooked through, about 6 minutes. With a slotted spoon, transfer sausage to a bowl.

Add 1 tablespoon oil and bell pepper to skillet and cook, stirring occasionally, until browned in spots, 6 minutes. Add squash and 1/2 the tomatoes; cook 1 minute. Add 1/4 cup pasta water and cook until tomatoes soften, 4 minutes. Return sausage to pan and add remaining tomatoes. Cook until sausage is warmed through and juices thicken slightly, about 2 minutes. Toss with pasta; if necessary, add remaining pasta water to create a light sauce that coats pasta.

Serve sprinkled with Parmesan.

pasta with roasted tomatoes and capers... 35 minutes

the goods:

2 pints cherry tomatoes

3 tablespoons capers, drained and rinsed

1 tablespoon fresh oregano leaves, plus more for serving

3 tablespoons extra-virgin olive oil

3/4 pound orecchiette pasta

Preheat oven to 450 degrees. On a rimmed baking sheet, toss tomatoes, capers, and oregano with oil and season with salt. Roast until tomatoes burst and begin to brown, 25 to 30 minutes.

Meanwhile, in a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1/2 cup pasta water, then drain.

Return pasta and 1/4 cup pasta water to pot, add tomato mixture. Cook over high until sauce is slightly thickened, 3 to 4 minutes. If necessary, add remaining pasta water to create and light sauce that coats the pasta. Serve sprinkled with oregano.