chicken with prosciutto and sage... 30 minutes

 

the goods:

 

1/4 cup all-purpose flour

4 fresh whole sage leaves

4 chicken cutlets

4 slices thinly sliced prosciutto

4 teaspoons olive oil

 

In a shallow bowl, stir together the flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

Lay 1 sage leaf lengthwise on each cutlet, then wrap a prosciutto slice around the middle of each cutlet, encasing the sage. Flatten with the palm of your hand to help the prosciutto adhere to the chicken. Dredge the cutlets in the seasoned flour; top off excess.

 

In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Cook cutlets, in batches, until golden brown and cooked through, 3 to 4 minutes per side. Remove the cutlets, and keep warm. Repeat with any remaining cutlets.

garlic-roasted chicken... 1 hour and 10 minutes

 

the goods:

 

4 heads garlic

1 teaspoon dried oregano, divided

2 or 3 bone-in skin-on chicken breasts, rinsed and patted dry

2 tablespoons olive oil

crusty french or sourdough bread, lightly toasted

 

Preheat oven to 400 degrees. Slice the tops from garlic heads, reserving the bottoms; arrange the tops, cut sides down, in the center of an 11-by-17-inch roasting pan. Sprinkle 1/2 teaspoon oregano over each garlic top, and arrange chicken over the garlic. Place the reserved garlic bottoms, cut sides up, next to the chicken in the pan. Drizzle the chicken and garlic bottoms with olive oil. Season chicken with salt and pepper; sprinkle with remaining oregano.

 

Roast the chicken for 30 minutes; turn the garlic bottoms, cut sides down, and rotate the pan. Continue roasting the chicken until the skin is browned and the juices run clear, about 30 minutes more. 

 

Pour the pan juices into a measuring cup; skim the fat from the top. Squeeze garlic from garlic bottoms onto the toasted bread and spread. Serve chicken drizzled with sauce, alongside the most delicious bread you'll ever eat!

creamy parsnip soup... 50 minutes

 

the goods:

 

2 tablespoons butter

3 leeks, trimmed of roots and dark greens, cut crosswise into 1-inch pieces, and rinsed thoroughly

1 pound parsnips, trimmed, peeled, and cut crosswise into 1-inch pieces

2 apples, peeled, cored, and cut into 1-inch pieces

1 medium baking potato, peeled and cut into 1-inch pieces

1 can (14.5 ounces chicken broth

1/2 cup heavy cream

 

Heat the butter in a large pot over medium heat. Add the leeks and cook, stirring for 5 minutes. Remove about 1/4 cup for garnish and set aside.

 

Add the parsnips, apples, potato, broth, and 4 cup water. Bring to a boil; reduce heat and simmer, partially covered, until vegetables are tender, 20 to 25 minutes.

 

Working in batches, puree the soup in a blender until smooth. Return it to the pot; stir in the cream. Season with salt and pepper. Top with reserved leeks.

cowboy spaghetti... 30 minutes

the goods:

1 pound spaghetti (I used whole wheat)
1 tablespoon extra-virgin olive oil
3 slices bacon, chopped
1 pound ground sirloin
1 medium onion, chopped
3 to 4 garlic cloves, chopped
2 teaspoons Tabasco sauce
1 tablespoon Worcestershire sauce
1 can (14 ounces) chopped or crushed fire-roasted tomatoes
1 can (8 ounces) tomato sauce
8 ounces sharp cheddar cheese, grated, for serving
4 scallions, chopped, for serving

Bring a large pot of salted water to a boil. Add spaghetti and cook pasta according to package instructions. Drain.

Heat a deep skillet over medium-high. Add the olive oil and bacon. Brown and crisp the bacon for 5 minutes, then remove with a slotted spoon to a paper-towel-lined plate. Drain all but 1 tablespoon fat from pan. Add the ground sirloin and crumble it as it browns, 3 to 4 minutes. Add the onions and garlic and stir into the meat. Season meat with salt and pepper, Tabasco, and Worcestershire. Cook for 5 to 6 minutes more, then stir in tomatoes and tomato sauce.

Add the hot spaghetti to the meat sauce and combine. Adjust the seasonings and serve topped with grated cheddar and scallions.

lentil soup... 1 hour

 

the goods:

 

3 strips bacon, cut into 1/2-inch pieces

1 large onion, chopped

3 medium carrots, peeled, halved lengthwise, and cut into 1/4-inch half moons

3 garlic cloves, minced

2 tablespoons tomato paste

1 and 1/2 cups lentils, rinsed

1/2 teaspoon dried thyme

2 cans (14.5 ounces each) chicken broth

1 tablespoon red-wine vinegar

 

In a Dutch oven (or other 5-quart pot with tight-fitting lid), cook the bacon over medium-low heat until browned and crisp, 8 to 10 minutes. Pour off all but 1 tablespoon of the fat.

Add the onion and carrots; cook until softened, about 5 minutes. Stir in the garlic, and cook until fragrant, about 30 seconds. Stir in the tomato paste, and cook for 1 minute.

Add the lentils, thyme, broth, and 2 cups water. Bring to a boil; reduce to a simmer. Cover; cook until the lentils are tender, 30 to 45 minutes. If the soup becomes too thick during cooking, add up to 1 cup more water.

Stir in the vinegar, 1 and 1/2 teaspoons salt, and 1/4 teaspoon pepper. Serve immediately. (and I, of course, can't have anything without cheese on it, so I grated a little Parmesan over the top.)

green chicken tortilla soup... 25 minutes

 

the goods:

 

soup:

meat from 1 rotisserie chicken, shredded

2 quarts chicken broth

1 jalapeno chile, diced (with seeds for more heat)

spinach tortillas

 

garnish:

shredded Monterey Jack cheese

scallions, thinly sliced

1 green bell pepper, ribs and seeds removed, diced

1 avocado, peeled, pitted, and diced

cilantro sprigs

1 lime, cut into wedges

 

Preheat oven to 375 degrees. Cut tortillas into thin strips, or use a cookie cutter to make cute shapes. Place on a rimmed baking sheet and spray with cooking oil. Sprinkle with salt and bake for 5 minutes.

 

In a large pot, bring broth, jalapeno, and 8 cups water to a boil over medium-high heat. Reduce heat to medium, and simmer 15 minutes. Strain liquid through a sieve into a clean pot. Add shredded chicken and stir in 1 teaspoon salt.

Divide soup among bowls and garnish as desired.

rib eye with horseradish butter and root vegetables... 25 minutes

 

the goods:

 

1 large head celery root, peeled, halved, and cut into 1/4-inch wedges

3 medium carrots, thinly sliced

1 tablespoon olive oil

2 boneless rib eyes, excess fat trimmed

1 tablespoon unsalted butter, room temperature

2 teaspoons prepared horseradish

1 teaspoon Dijon mustard

1/4 cup sliced fresh chives 

 

Heat broiler, with rack 8 inches from heat. On a rimmed baking sheet, toss celery root and carrots with oil and arrange in an even layer. Pat steaks dry and add to sheet; season vegetables with salt and pepper.

 

Broil until vegetables are tender and steaks are browned, 8 to 10 minutes, flipping vegetables halfway through.

 

Tent steaks with foil and let rest 10 minutes. Stir together butter, horseradish, and mustard; season with salt and pepper and spread on steaks. Sprinkle with chives to serve.

tortellini with lemon and brussels sprouts... 25 minutes

 

the goods:

 

1 pound brussels sprouts, trimmed and quartered

3 tablespoons unsalted butter

1 medium yellow onion, diced small

1 pound cheese tortellini

zest and juice from 1 lemon

grated Parmesan, for serving

  

 

In a large pot of boiling salted water, cook brussels sprouts until crisp-tender, about 4 minutes. Meanwhile, in a large skillet, melt butter over medium; add onion and cook until translucent, about 8 minutes. With a large slotted spoon, transfer sprouts to skillet. Increase heat top high and cook, stirring occasionally, until sprouts begin to brown, about 5 minutes.

 

 

 Meanwhile, in pot, cook tortellini according to package instructions, then drain. Toss tortellini with vegetables. Top with lemon zest and juice and sprinkle with Parmesan.

hearty beef stew... 2 hours and 10 minutes

 

the goods:

 

1 and 1/2 pounds beef chuck, cut into 1-inch pieces

1/4 cup all-purpose flour

2 cans (14.5 ounces each) Ro-tel

3/4 pound small potatoes, halved

1/2 pound frozen peas and carrots, thawed

 

 

Preheat oven to 375 degrees. In a large heavy pot, toss beef with flour. Stir in tomatoes, 1 teaspoon salt, 1/2 teaspoon pepper, and 4 cups water. Bring to a boil over medium-high, transfer to oven, and cook 1 hour.

Stir in potatoes and cook until beef and potatoes are tender, about 1 hour more. Stir in peas and carrots and let sit 5 minutes before serving.

spicy shrimp-and broccoli stir-fry... 20 minutes

 

the goods:

 

1 cup long-grain white rice

1 pound extra-large shrimp, peeled and deveined (tails left on)

5 tablespoons vegetable oil, divided

1 bunch broccoli, cut into florets

1 tablespoon thai chili garlic paste

 

Cook rice according to package instructions. Meanwhile, gently pat shrimp dry with paper towels. Heat a wok or large skillet over high. Remove pan from heat and carefully add 2 tablespoons oil and broccoli. Return pan to heat and cook, undisturbed, until crisp-tender and browned in spots, 1 to 2 minutes. Add 2 tablespoons oil and shrimp and cook, stirring frequently, until shrimp is opaque throughout, 2 minutes. Remove from heat, add chili garlic paste and remaining tablespoon oil, and toss to coat. Stir in 1 to 2 tablespoons water to thin, if necessary. Serve with rice.

stir-fried sweet-and-sour chicken... 20 minutes

 

 

the goods:

 



3 tablespoons vegetable oil
1 and 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
1 three-inch piece fresh ginger, peeled and cut into matchsticks
5 cloves garlic, thinly sliced
1/2 small serrano chile, seeded and thinly sliced
1/2 cup apricot jam
1/4 pineapple, cut into 1/2-inch cubes (1 and 1/2 cups)
2 bunches scallions, trimmed and cut into 2-inch pieces
2-3 tablespoons white vinegar
cooked rice

Heat a large cast-iron skillet over high 1 minute, then add 1 tablespoon oil and swirl to coat. Add chicken, season with salt, and cook 1 minute. Stir in garlic, ginger, and chile and cook until chicken is almost cooked through, about 3 minutes.
Stir in jam and pineapple, then add scallions. Cook until chicken is cooked through and scallions are bright green and tender, about 3 minutes. Season with vinegar and salt. Serve over rice.

chicken-and-artichoke lasagna... 1 hour

 

the goods:

 

3 tablespoons unsalted butter

2 stalks celery, sliced 1/4 inch thick

1 yellow onion, diced medium

5 tablespoons all-purpose flour

3 and 1/2 cups chicken broth

3 cups shredded cooked chicken

1 and 1/2 cups roughly chopped marinated artichoke hearts, divided, plus 1 tablespoon marinade

1 cup fresh breadcrumbs

6 no-boil lasagna noodles

 

 

Preheat oven to 375 degrees. In a saucepan, melt butter over medium. Add celery and onion; cook until translucent, 5 minutes. Stir in flour and cook 1 minute. Increase heat and slowly stir in broth. Bring to a boil, stirring, and cook until liquid thickens, 1 minute. Remove from heat. Stir in chicken and 1/2 cup artichokes; season with salt and pepper. Mix breadcrumbs with marinade; season with salt and pepper.

 

Spread 1/2 cup chicken mixture in a 2-quart baking dish. Top with 2 noodles and 1 and 1/2 cups chicken mixture; repeat. Top with remaining 2 noodles, chicken mixture, and 1 cup artichokes, then scatter breadcrumbs on top. Bake until top is deep golden brown, 30 minutes. Let cool 10 minutes.

butternut-pear soup... 55 minutes

 

the goods:

 

2 tablespoons extra-virgin olive oil, plus more for serving

1 medium yellow onion, diced large

1 small butternut squash, peeled, seeded, and diced large

1 pears, peeled and diced large

1/4 cup low-fat plain Greek yogurt

chopped fresh chives, for serving

 

In a medium pot, heat oil over medium-high. Add onion and cook until translucent, 6 minutes. Add squash, pears, and 4 cups water; season with salt and pepper. Bring to a boil; reduce to a rapid simmer and cook until squash is soft, 20 to 25 minutes.

In batches, fill a blender halfway with soup and puree with yogurt until smooth, transferring to a clean pot as you work. Season with salt and pepper; serve with chives and a drizzle of olive oil.