roasted salmon with lemon relish... 25 minutes

 

the goods:

 

1/4 cup dried cranberries

Slivered zest and juice of 1 lemon

3/4 cup boiling water

4 skinless salmon fillets

1/4 cup chopped fresh parsely

3 tablespoons olive oil

5 ounce baby spinash (about 5 cups, loosely packed)

 

Place dried cranberries and lemon zest in a small heat-proof bowl; cover with boiling water. Set aside. Preheat the oven to 450 degrees. Place the salmon fillets on a rimmed baking sheet; season with salt and pepper. Roast until the salmon is opaque throughout, 8 to 10 minutes.

Meanwhile, drain and discard the liquid from the dried cranberries and lemon zest. Add the lemon juice, parsley, and oil. Season with salt and pepper; stir to combine.

Dividing evenly, make a bed of spinach on each of 4 plates. Place a salmon fillet on the spinach; spoon lemon relish over the top.

lamb chops with mint-pepper relish & zucchini... 20 minutes

 

the goods:

 

4 trimmed shoulder lamb chops

1 tablespoon dried rosemary

3 tablespoons fresh lemon juice

2 tablespoons olive oil, divided

2 teaspoons Dijon mustard

1/3 cup finely chopped red bell pepper

1/2 cup chopped fresh mint

2 scallions, thinly sliced

3 medium zucchini, cut diagonally into 1/4-inch rounds

 

Heat the grill to medium high. Rub both sided of the lamb chops with 3/4 teaspoon each dried rosemary and coarse salt and 1/4 teaspoon ground pepper. Clean and oil hot grill. Grill chops, turning once, about 4 minutes per side for medium-rare.

Meanwhile, in a large skillet with just enough water to cover the bottom (about 1/4 cup), add 1/4 teaspoon salt; bring to a simmer. Add the zucchini. Cook, covered, until tender, 3 to 4 minutes. Drain and transfer to a bowl. Drizzle with 1 tablespoon olive oil and sprinkle with 2 tablespoons scallions. Season with salt and pepper and toss to combine.

In a small bowl, whisk together the lemon juice, remaining tablespoon olive oil, and Dijon mustard. Stir in the bell pepper, mint and remaining scallion. Serve the lamb chops warm with relish spooned over the top.

pork tenderloin with mustard sauce... 45 minutes

 

the goods:

 

1 tablespoon olive oil

1 pork tenderloin

1/4 cup whole-grain mustard

2 tablespoons Dijon mustard

2 tablespoons sour cream

 

Heat the olive oil in a large straight-sided skillet over high heat. Season the pork with salt and pepper. Cook until browned on all sides, 5 to 6 minutes.

Reduce the heat to medium-low. Cover; cook, turning the pork occasionally, 20 to 25 minutes. Transfer pork to a plate, cover with foil, and let rest 10 minutes.

To the skillet, add both mustards, the sour cream, and any accumulated pork juices from the plate; whisk over medium heat until heated through. Add water to thin sauce to desired consistency. Slice the pork and serve with pan sauce. 

pork chops with rhubarb-cherry sauce... 45 minutes

 

the goods:

 

1/2 cup dried cherries

1 tablespoon balsamic vinegar

1/4 cup hot water

1 teaspoon plus 2 tablespoon olive oil

1/2 cup finely chopped onion

2 stalks rhubarb, ends trimmed, cut crosswise into 1/2-inch pieces (2 cups)

3 tablespoons sugar

pinch of ground nutmeg

4 pork loin chops

 

In a small bowl, combine the cherries with the vinegar and hot water; let stand 10 minutes to soften.

Meanwhile, in a small saucepan, heat 1 teaspoon oil over medium-low heat. Add the onion; cook until softened, stirring occasionally, about 10 minutes.

To the saucepan, add the cherry mixture, rhubarb, and sugar; bring to a boil. Reduce the heat; simmer until the rhubarb has softened, 5 to 8 minutes. Stir in nutmeg; season with salt and pepper. Remove from the heat, cover to keep warm.

Generously season both sides of the pork chops with salt and pepper. In a large skillet, heat the remaining 2 tablespoons oil over medium-high heat. Cook the pork (in batches if necessary, to avoid crowding the pan) until browned and cooked through, 3 to 4 minutes per side. Serve topped with warm sauce.

beef tacos with radish avocado salsa... 25 minutes

 

the goods:

 

1 avocado, halved, pitted, peeled, and cut into 3/4-inch cubes

6 large radishes, ends trimmed, halved, thinly sliced

1/4 cup chopped cilantro

1 tablespoon chopped pickled jalapeno chile

2 teaspoons fresh lime juice, plus 1 lime cut into 8 wedges, for serving

1 teaspoon olive oil

1 pound skirt steak, cut crosswise into 3 pieces

1 tablespoon ground cumin

flour or corn tortillas (6-inch)

 

Heat the broiler, with the rack 4 inches from the heat. Line a rimmed baking sheet with aluminum foil. In a bowl, gently stir together, the avocado, radishes, cilantro, jalapeno, lime juice, and oil; season with salt; set aside.

Arrange the steak on the baking sheet. Rub both sides with cumin; season with salt and pepper. Broil without turning until well browned, 6 to 8 minutes for medium-rare. Transfer steak to a cutting board; tent with foil, and let rest 5 minutes.

Stack and wrap the tortillas in a dampened kitchen towel; microwave until hot and pliable, 1 to 2 minutes. Slice the steak crosswise into thin strips. Place beef on tortillas; top with salsa. Serve with lime wedges. 

steak with sauteed mushrooms... 25 minutes

 

the goods:

 

2 strip, shell, or sirloin steaks

4 teaspoons olive oil, divided

6 ounces shitake mushrooms

8 ounces cremini mushrooms

 

Coat the steaks with 2 teaspoons olive oil; season with salt and pepper. Heat a large nonstick skillet over medium-high. Add the steaks; cook until browned, 5 to 6 minutes per side for medium-rare. Transfer to a cutting board; let rest 10 minutes before slicing thin.

Meanwhile, cut off the shitake mushroom stems and discard; thinly slice the caps. Trim the tough ends of the cremini mushrooms, then quarter each mushroom. Heat remaining 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add the cremini mushrooms, cook stirring occasionally, until softened, about 5 minutes. Reduce the heat to medium. Add the shitakes; cook until tender, 5 to 7 minutes. Season with salt and pepper. Serve with steak.

chicken chilaquiles... 30 minutes

 

the goods:

 

1 tablespoon olive oil

4 garlic cloves, chopped

1 can (28 ounces) whole peeled tomatoes in puree (crushed works fine too)

2 chipotle chiles in adobo, finely chopped, plus 1 tablespoon adobo sauce

1 rotisserie chicken, skinned and shredded, carcass discarded

1/2 cup lightly packed cilantro leaves, chopped, plus additional sprigs for garnish

4 cups tortilla chips

1/4 cup sour cream

1/4 cup crumbled queso fresco

 

Combine the oil and garlic in a large saucepan. Cook over medium heat, stirring occasionally, until the garlic is fragrant and sizzling, 1 to 2 minutes. Add the tomatoes with their puree (breaking tomatoes up), chipotles and adobo sauce, and 1 cup water. Bring to a boil; season with salt. Reduce the heat and simmer rapidly until lightly thickened, 6 to 8 minutes.

Add the chicken and cook, stirring until hot, about 1 minute. Remove from the heat; stir in chopped cilantro.

Divide the chips among shallow bowls or plates; top with chicken mixture and sauce. Garnish with cilantro sprigs, sour cream, and queso fresco. Serve.

cashew chicken (revisited)... 30 minutes

 

the goods:

 

1 and 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes

1 tablespoon cornstarch

2 tablespoons vegetable oil

6 garlic cloves, minced

8 scallions, white and green parts separated, each cut into 1-inch pieces

2 tablespoons rice vinegar

3 tablespoons hoisin sauce

3/4 cup raw cashews, toasted

white rice, for serving

 

In a medium bowl toss the chicken with the cornstarch until the chicken is coated; season with 3/4 teaspoon salt and 1/4 teaspoon pepper.

In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Cook half the chicken, tossing often, until browned, about 3 minutes. Transfer to a plate. Add the remaining oil and chicken to the skillet along with the garlic and the white parts of the scallions. Cook, tossing often, until the chicken is browned, about 3 minutes. Return the first batch of chicken to the pan. Add the vinegar; cook until evaporated, about 30 seconds.

Add the hoisin sauce and 1/4 cup water; cook, tossing, until the chicken is cooked through, about 1 minutes. Remove from heat. Stir in scallion greens and cashews. Serve immediately over white rice.

chicken parmigiana... 30 minutes

 

the goods:

 

3/4 cup plain breadcrumbs

3/4 cup grated Parmesan

4 to 6 chicken cutlets

1 large egg lightly beaten

2 cups jarred tomato sauce

1/4 cup olive oil

6 ounces mozzarella cheese, preferably fresh, cut into 1/4-inch slices

 

Heat the broiler. Combine the breadcrumbs and Parmesan in a shallow bowl. Season both sides of chicken with salt and pepper. Dip the chicken in the beaten egg, then dredge in the breadcrumb mixture, turning to coat both sides.

Spread the tomato sauce onto the bottom of a 10-by-15-inch baking dish. Heat 2 tablespoons of the oil in a large nonstick skillet over medium heat. Working in batches, cook chicken until golden, 1 to 2 minutes per side. Using a spatula, transfer browned chicken to the baking dish, placing them on top of the sauce. Top each cutlet with a slice of mozzarella. Broil about 4 inches from the heat source until the sauce is hot and the cheese is melted and lightly browned in spots, 6 to 9 minutes. Serve immediately. 

turkey cobb salad... 20 minutes

 

the goods:

 

4 slices bacon

3 tablespoons red-wine vinegar

2 tablespoons olive oil

1 teaspoon Dijon mustard

1 large head romaine lettuce, shredded

8 ounces roasted turkey breast, cut into 3/4-inch dice (2 cups)

1/2 rip avocado, pitted, peeled, and cut into 1/2-inch dice

3 ounces blue cheese, crumbled (3/4 cup)

2 plum tomatoes, cut into 1/2-inch dice

2 hard-cooked eggs, cut into 1/2-inch dice (optional)

 

In a 10-inch skillet, cook the bacon over medium heat until crisp on both sides, 3 to 5 minutes. Transfer to a paper-towel-lined plate to drain. Let cool, then crumble the bacon.

In a small bowl, whisk together the vinegar, oil, and mustard. Place lettuce on a serving platter, and toss with the dressing. Arrange the remaining ingredients on the lettuce as desired, and season with salt and pepper.

buttermilk baked chicken with carrot-cumin slaw... 50 minutes

 

the goods:

 

chicken:

8 slices white bread

1 cup buttermilk

1 teaspoon Tabasco

3/4 cup grated Parmesan

1 teaspoon dried thyme

3 pounds chicken parts (I used all drumsticks so it was easier for my kids, but any parts work), rinsed and patted dry

 

slaw:

1/2 head green cabbage, shredded

3 carrots, coarsely grated

1 jalapeno chile, seeded and minced

1/4 cup canola oil

2 tablespoons fresh lime juice

3 tablespoons chopped fresh cilantro

1/2 teaspoon ground cumin

 

Preheat oven to 400 degrees. Generously rub a baking sheet with vegetable oil. In a food processor, pulse the bread until it turns into coarse crumbs. In a large bowl, stir together the buttermilk, Tabasco, 3/4 teaspoon salt, and 1/2 teaspoon pepper. In a a separate, shallow bowl, mix the breadcrumbs, Parmesan, thyme, and 1/8 teaspoon pepper. Place the chicken in the buttermilk mixture, turning to coat evenly (this step can be done earlier in the day for marinating if desired).

 

Working with one piece at a time, remove the chicken from the liquid, letting the excess drip back into the bowl; dredge in the breadcrumb mixture, turning to coat evenly.

 

Place the coated chicken pieces on the prepared baking sheet. Leave enough space between the chicken pieces so that they can crisp evenly all the way around. Bake until the chicken is golden brown, about 35 minutes.

 

Meanwhile, make the slaw; In a large bowl, combine the cabbage, carrots, and jalapeno. Drizzle the mixture with oil and lime juice; sprinkle with cilantro, cumin, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Toss well.

 

Serve chicken alongside slaw and enjoy!

sauteed chicken in mustard-cream sauce... 20 minutes

 

the goods:

 

4 boneless, skinless chicken breast halves

2 tablespoons olive oil

1/4 cup dry white wine

1/2 cup heavy cream

2 tablespoons Dijon mustard

1 teaspoon dried oregano

 

Sprinkle each chicken breast with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add the chicken; saute until cooked through, 10 to 12 minutes, turning once. Transfer to a plate; keep warm. Pour white wine into the hot skillet; cook, stirring, until reduced by half, about 1 minute. Whisk in cream, mustard, and oregano. Cook, whisking, until thickened, about 2 minutes. Pour any accumulated chicken juices into the sauce. Right before serving, drizzle the cream sauce over the sauteed chicken.