gingery salmon burgers... 15 minutes

 

the goods:

 

5 hamburger buns

1 skinless salmon fillet, cut into 1-inch pieces

3 tablespoons minced peeled fresh ginger

1 tablespoon Dijon mustard

1/3 cup minced fresh chives

2 tablespoons olive oil

toppings, such as mayonnaise, lettuce, and tomato

 

In a food processor, pulse 1 bun until coarse crumbs form; transfer to a plate. Add salmon to processor and pulse until coarsely chopped but not pureed. Transfer to a bowl and add 1/3 cup breadcrumbs, ginger, mustard, chives, 1 teaspoon salt, and 1/4 teaspoon pepper; stir to combine.

 

Form into 4 patties, then coat with remaining breadcrumbs. In a large nonstick skillet, heat oil over medium. Add patties and cook until golden brown outside and opaque throughout, 4 minutes per side. Drain on a paper-towel-lined plate. Serve burgers in remaining buns with desired toppings.

chicken breasts with parsley-caper pesto... 55 minutes

 

the goods:

 

1 pound small red or gold potatoes, halved

1 pound carrots, peeled and cut into 1-inch lengths (halved lengthwise if too large)

3 tablespoons olive oil, divided

1 lemon

2 cups fresh parsley

1/4 cup walnuts

2 tablespoons capers, rinsed and drained

4 bone-in, skin-on chicken breasts

 

Preheat oven to 400 degrees. On a rimmed baking sheet, toss potatoes and carrots with 2 teaspoons oil and season with salt and pepper, roast 15 minutes. Meanwhile, peel 3 strips zest from lemon, then thinly slice lemon crosswise. In a food processor, puree lemon zest, parsley, walnuts, capers, 2 tablespoons oil, and 1 tablespoon water until smooth. Season with salt and pepper. With a paring knife, cut a 1-inch horizontal slit in thick end of each breast; using your fingers, create a deep pocket between meat and bone. Tightly pack each pocket with pesto. Spread more pesto under skin. Rub chicken with remaining teaspoon oil and season with salt and pepper.

 

Add chicken and lemon slices to sheet. Roast until chicken is cooked through and potatoes are golden, 35 minutes more.

thai skirt steak with carrot salad... 25 minutes (plus marinating)

 

the goods:

 

3 tablespoons thai chili garlic paste

1 tablespoon lime zest plus 1 tablespoon juice and wedges for serving

2 teaspoons olive oil, divided

1 pound skirt steak

6 medium carrots. trimmed and shaved with a vegetable peeler

1/2 cup fresh cilantro leaves

 

In a large zip-top bag, combine chili paste, lime zest, and 1 teaspoon oil. Add steak and shake to coat. Refrigerate 1 hour (or up to overnight). Heat grill to medium-high. Season steak with salt and pepper, and grill until medium-rare, 5 minutes per side. Let rest, covered, 10 minutes.

 

Meanwhile, combine lime juice, carrots, cilantro, and remaining teaspoon oil. Season salad with salt and pepper. Slice steak against the grain and serve with salad and lime wedges.

mustard-glazed salmon with lentils... 15 minutes

 

the goods:

 

2 tablespoons olive oil

1 medium yellow onion, diced small

1/2 teaspoon ground cumin

2 tablespoons grainy mustard

4 skinless salmon fillets

1 bag lentils

1 cup fresh cilantro leaves, chopped

 

Cook lentils according to bag instructions. Heat broiler, with rack set 8 inches from heat. In a large broilerproof skillet, heat oil over medium-high. Add onion and cumin and cook, stirring, until onion is golden, 8 minutes. Meanwhile, rub mustard on salmon and season with salt and pepper.

 

Add lentils to skillet, stir, and season with salt and pepper. Nestle salmon in lentils and broil until opaque throughout, 5 to 8 minutes.

 

Sprinkle with cilantro and serve.

eggplant parmigiana... 2 hours

 

the goods:

 

2 medium eggplants, cut into 1/4-inch rounds

2 cans (28 ounces each) whole peeled tomatoes, pureed

3 cloves garlic, smashed and peeled

1 and 1/2 cups plain dried breadcrumbs

1/2 cup grated Parmesan (2 ounces), divided

1 cup all-purpose flour

3 large eggs, lightly beaten

1 cup vegetable oil

1 pound fresh mozzarella, thinly sliced

 

In a colander, toss eggplant with 2 teaspoons salt. Let stand 30 minutes. Arrange slices in a single layer on a clean dish towel and roll up tightly (like a sushi roll) to extract excess water. Meanwhile, in a medium pot, bring tomatoes and garlic to a boil. Reduce heat and cook at a rapid simmer until thickened, 30 minutes.

In a shallow dish, combine breadcrumbs and 1/4 cup Parmesan; season with salt and pepper. Put flour and eggs in two more shallow dishes. Coat eggplant in flour, shaking off excess. Dip in egg. letting excess drip off. Coat with breadcrumbs.

 

Preheat oven to 400 degrees. In a large straight-sided skillet, heat oil over medium-high (a few breadcrumbs should sizzle when added). In batches, fry eggplant until golden brown and tender, 2 to 3 minutes per side. Drain on paper towel.

 

Spread 1 cup tomato sauce in a 9-by-13-inch baking dish. Top with half the eggplant, overlapping slices slightly, 2 cups sauce, and half the mozzarella. Repeat with remaining eggplant, sauce, and mozzarella, then sprinkle with remaining 1/4 cup Parmesan.

 

Bake until sauce is bubbling and cheese is golden, about 30 minutes. Let cool 15 minutes before serving.

buttermilk roast chicken... 35 minutes (plus marinating)

 

the goods:

 

3 large bone-in, skin-on chicken breasts

2 cups buttermilk

zest of 1 lemon

2 tablespoons chopped fresh dill

 

 

In a large bowl, combine chicken, buttermilk, zest, dill, 1 and 1/2 teaspoons salt, and 1 teaspoon pepper. Cover and refrigerate 8 hours (or up to 24 hours).

 

Preheat oven to 450 degrees. Remove chicken from marinade and pat dry. Roast chicken on a rimmed baking sheet until cooked through, about 25 minutes.

braised chicken and brussels sprouts... 45 minutes

 

the goods:

 

1 tablespoon olive oil

1 whole chicken, cut into pieces, or 2 large bone-in skin-on breasts

1 pound brussels sprouts, trimmed and halved

2 medium shallots, thinly sliced

1 tablespoon Dijon mustard

1/4 cup cider vinegar

1/2 cup chicken broth

2 tablespoons heavy cream

 

Preheat oven to 375 degrees. In a large ovenproof skillet, heat oil over medium-high. Season chicken with salt and pepper. In batches, cook chicken until browned, about 6 minutes per side. Transfer to a plate, then add brussels sprouts and shallots to pan. Saute until golden brown, 3 minutes. Stir in mustard and cook 1 minute. Add vinegar and broth, return chicken to pan, and bring to a rapid simmer.

Transfer pan to oven and braise until chicken is cooked through, 20 to 25 minutes. Add cream to pan and swirl to combine; season with salt and pepper.

cheesesteaks with peppers... 25 minutes

 

the goods:

 

1 tablespoon plus 1 teaspoon vegetable oil, divided

1 medium yellow onion, thinly sliced

2 small red bell peppers, thinly sliced

1 pound top sirloin, cut into thin strips

1/2 cup evaporated milk

1 teaspoon Dijon mustard

1 cup shredded white cheddar cheese (4 ounces)

4 hoagie rolls, split

 

In a large skillet, heat 1 tablespoon oil over medium. Add onion and bell peppers and season with salt and pepper. Cook, stirring, until softened, about 10 minutes. Transfer to a plate. Add remaining teaspoon oil to skillet and increase heat to medium-high. Add steak, season with salt and pepper, and cook, stirring, until cooked through, 2 to 3 minutes.

Meanwhile, in a small pot, heat evaporated milk and Dijon over medium until hot. Remove from heat and whisk in cheddar until smooth. Season with salt and pepper. Divide steak and vegetables among rolls and drizzle with sauce.

sausage-and-pepper meatballs... 45 minutes

 

the goods:

 

3/4 pound spaghetti (I used whole wheat)

1 tablespoon olive oil

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

1 large red bell pepper, cut into 1/4-inch strips

1 can (28 ounces) crushed tomatoes

1/2 teaspoon red-pepper flakes

1/2 cup plain dried breadcrumbs

1/2 cup whole milk

1 pound ground pork

3/4 teaspoon celery seed, crushed

greated Parmesan, for serving

 

In a large pot of boiling salted water, cook pasta according to package instructions; drain.

Meanwhile, in a large heavy pot, heat oil over medium-high. Add onion and cook, stirring, until translucent, 5 minutes. Remove 1/3 cup onion and transfer to a cutting board. Add bell pepper to remaining onion and cook, stirring occasionally, until bell pepper is softened, 8 minutes. Add 1/4 cup water to pot, scraping up browned bits with a wooden spoon. Add tomatoes and 3/4 cup water and red-pepper flakes and bring to a gentle simmer.

 

In a large bowl, combine breadcrumbs, milk, and 1 teaspoon salt. Roughly chop reserved onion and add to bowl, along with pork and celery seed. Stir until just combined (do not overmix). Drop meat mixture by heaping tablespoons into sauce. Gently shake pot to submerge meatballs as much as possible, cover, and simmer until cooked through, about 8 minutes.

Divide pasta, top with meatballs and sauce, and sprinkle with Parmesan.