glazed salmon with zucchini... 15 minutes

 

the goods:

 

4 zucchini, quartered

olive oil

4 skinless salmon fillets

3 tablespoons grainy mustard

3 tablespoons orange marmalade

 

Brush zucchini with olive oil and place on an oiled, rimmed baking sheet alongside salmon fillets. Season both with salt and pepper and broil until salmon is opaque throughout, about 5 minutes. Combine mustard and marmalade and brush on salmon, broil 2 minutes more and serve.

chili-braised brisket... 4 hours and 30 minutes

My husband's favorite!

 

the goods:

 

5 teaspoons chili powder

3/4 teaspoon celery seed

3 and 1/2 pounds beef brisket

4 teaspoons olive oil

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

4 garlic cloves, minced

2 tablespoons tomato paste

12 ounces pale lager, such as pilsner

1 pound small potatoes

3 large carrots, cut into 2 and 1/2-inch pieces

1 to 2 tablespoons cider vinegar

1/4 cup fresh cilantro leaves, plus more for serving

 

Preheat oven to 350 degrees. Combine chili powder, celery seed, 1 teaspoon salt, and 3/4 teaspoon pepper and rub all over brisket. In a large heavy ovenproof pot, heat oil over medium-high. Cook brisket until browned on all sides, about 8 minutes total. Transfer to a plate.

Add onion to pot and saute' 5 minutes. Stir in garlic and tomato paste and saute' 1 minute. Add beer and 2 cups water, scraping up browned bits with a wooden spoon. Bring to a boil; return brisket to pot, cover, and transfer to oven. Braise until brisket is almost tender, about 3 hours. Tilt pot and spoon off fat from liquid. Add potatoes, carrots, and 1 cup water; braise until meat is very tender, 50 minutes more. Transfer brisket to a cutting board and let rest 10 minutes, then slice. Stir vinegar and cilantro into vegetables; serve with meat, sprinkles with more cilantro.

beef stew with potatoes and parsnips... 1 hour and 30 minutes

 

the goods:

 

1/4 cup all-purpose flour

2 pounds boneless beef chuck roast, cut into 1-inch pieces

3 tablespoons vegetable oil, divided

1 medium yellow onion, diced medium

4 garlic cloves chopped

1/4 cup tomato paste (from one 6-ounce can)

1 pound fingerling, or other small potatoes, halved

1 pound parsnips, peeled and cut into  1/2-by-2-inch pieces

1 tablespoon white vinegar

 

Preheat oven to 350 degrees. In a large bowl, season flour with salt and pepper. Coat beef in flour, shaking off excess. In a large heavy ovenproof pot, heat 2 tablespoons oil over medium. In batches, brown beef on all sides, about 5 minutes per batch. Transfer to a plate.

 

Add remaining tablespoon oil, onion, garlic, and tomato paste and saute' until fragrant, 2 minutes. Add 3 cups water and bring to a boil, scraping up browned bits. Add beef and any accumulated juices, potatoes, parsnips, 1 and 1/2 teaspoons salt, and 1/2 teaspoon pepper. Cover, transfer to oven, and cook until meat is fork-tender, 1 hour. Stir in vinegar and serve.

pasta, with sausage, chard, and parsnips... 30 minutes

My 18-month-old loved this and ate it the next day for lunch!

 

the goods:

 

3/4 pound small shells or orecchiette

1 tablespoon olive oil

3/4 pound sweet Italian sausage, casings removed

1 pound parsnips, peeled, and cut into 1/4-inch rounds (halved if large)

1 bunch Swiss chard, tough stems and ribs removed, thinly sliced

1/2 cup grated Parmesan (2 ounces), plus more for serving

 

In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1 cup pasta water, the drain pasta and return to pot.

In a large skillet, heat oil over medium-high. Add sausage and cook, breaking meat up with a wooden spoon, until browned, 5 minutes. Add chard and cook until wilted, 2 minutes. Transfer mixture to pot and toss. Add Parmesan and enough pasta water to create a light sauce that coats pasta; season with salt and pepper. Serve with additional Parmesan.

turkey-and-onion paprikash... 25 minutes

 

the goods:

 

1 pound turkey cutlets, halved horizontally

3 tablespoons unsalted butter, divided

1 medium yellow onion, thinly sliced

4 plum tomatoes, diced small

2 tablespoons paprika

3/4 cup chicken broth

1/3 cup sour cream

cooked egg noodles, for serving

1/4 cup fresh dill, chopped

 

Pat turkey dry with paper towels and season with salt and pepper. In a large skillet, heat 1 tablespoon butter over medium-high. In batches, cook turkey until cooked through, about 2 minutes per side. Transfer to a plate and tent loosely with foil. Reduce heat to medium, then add onion, tomatoes, and remaining 2 tablespoons butter; cook until onion has softened and tomatoes have broken down, 6 minutes. Add paprika and cook 1 minute. Add broth and cook, stirring, until slightly thickened, 2 minutes. Remove from heat and stir in sour cream. Return turkey to pan along with any accumulated juices. Sprinkle with dill and serve over noodles.

steak sandwiches with creamy shallots... 25 minutes

 

the goods:

 

2 boneless New York strip steaks, excess fat trimmed

1 tablespoon olive oil

4 large shallots, thinly sliced

1/3 cup heavy cream

1 tablespoon Dijon mustard

4 sandwich rolls, split and toasted

2 cups baby spinach

 

Pat steaks dry with a paper towel and season with salt and pepper.

In a large skillet, heat oil over high. Cook steaks until medium-rare, about 4 minutes per side. Transfer to a cutting board and tent loosely with foil.

Reduce heat to medium, add shallots, and cook until softened, 8 minutes. Add cream and 2 tablespoons water and cook, stirring, until slightly thickened, 1 minute. Stir in mustard and season with salt and pepper.

Thinly slice steak against the grain. Make sandwiches with rolls, shallots, steak slices, and baby spinach.

garlic-lemon pork... 25 minutes

 

the goods:

 

1/4 cup flour

2 lemons, 1 zested and juiced, 1 very thinly sliced

1 pork tenderloin, cut into 1-inch slices and pounded to 1/4-inch thick

1 tablespoon olive oil

2 tablespoon unsalted butter, divided

4 cloves garlic, thinly sliced

3/4 cup chicken broth

2 tablespoons sliced fresh chives

 

 

Place flour in a shallow dish and stir in 1 teaspoon lemon zest. Season pork with salt and pepper, then coat in flour, shaking off excess.

In a large skillet, heat oil and 1 tablespoon butter over medium-high. In batches, cook pork until browned and cooked through, about 2 minutes per side. Transfer to a plate and tent loosely with foil.

Reduce heat to medium, add garlic and remaining tablespoon butter, and cook until fragrant, 30 seconds/

Add broth and cook, stirring, until reduced by half, 4 minutes. Return pork to pan along with any accumulated juices and lemon slices; cook until sauce has thickened slightly, 2 minutes. Add 1 tablespoon lemon juice, season with salt and pepper, and sprinkle with chives.