honey jalapeno BBQ chicken wings... 40 minutes (plus marinating)

the goods:

dry rub:
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon ground thyme
1 teaspoon kosher salt
1 teaspoon ground peppercorn
1/2 teaspoon brown sugar
1/2 teaspoon cayenne pepper

3 pounds chicken drumsticks and drumettes
3 tablespoons olive oil
carrots and celery, for serving
ranch, or blue cheese dressing, for serving

honey jalapeno BBQ sauce:
5 jalapenos, diced and seeded
1 tablespoon olive oil
1 tablespoon butter
1 medium sweet onion, diced
1/2 yellow bell pepper, diced
3 garlic cloves, minced
2 cups tomato sauce
1 cup honey
1/3 cup apple cider vinegar
1/2 lime, juiced
3 tablespoons brown sugar
2 tablespoons yellow mustard
2 tablespoons worcestershire sauce
2 teaspoon liquid smoke
salt and pepper, to taste

Combine the rub ingredients in a large bowl. Run spices into drumsticks, liberally coating all of the pieces. Place the chicken in a zip-top back and refrigerate for 1 hour or up to overnight. Remove the chicken from the fridge 20 minutes prior to grilling.
In a saucepan, heat olive oil and butter over medium-high heat. Saute onions, garlic, and bell pepper until soft and translucent. Add tomato sauce, honey, apple cider vinegar, lime juice, brown sugar, yellow mustard, worcestershire sauce, and liquid smoke. Season to taste with salt and pepper, stir to combine, and remove from heat.
Heat grill to medium. Clean and lightly oil hot grates. Place chicken on the grill and close the lid. Allow to cook 20-25 minutes, turning once halfway through. Increase grill heat to high and generously brush cooked chicken with sauce. Grill for an additional 10 minutes, brushing with sauce every 2-3 minutes, until chicken is a bit charred and sauce is caramelized. Remove chicken from grill and brush again with sauce. Place under a foil tent for 5 minutes. Serve with celery, carrots, and blue cheese/ranch dressing.

grilled chili-lime chicken with strawberry avocado salsa... 25 minutes (plus marinating)

the goods:

3 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil
1 tablespoon honey
1 garlic clove, minced
1 and 1/4 teaspoons chili powder
1/2 teaspoon salt
4 boneless, skinless chicken breasts, pounded to an even thickness
8 large strawberries, washed, hulled, and diced
1/2 avocado, peeled, pitted, and diced
1 tablespoon finely chopped fresh cilantro

In a large resealable bag, combine 2 tablespoons lime juice, oil, honey, garlic, 1 teaspoon chili powder, and salt. Add chicken breasts, seal, and shake to coat. Marinate in the fridge for 4 hours or overnight.
Make the salsa: in a small bowl, toss together the strawberries, avocado, cilantro, remaining lime juice, and chili powder. Season with salt and pepper.
Heat grill to medium-high heat. Clean and oil hot grates. Remove chicken from marinade and discard bag with excess juices. Grill the chicken for 12 minutes, turning once until cooked through. Transfer to a plate and let stand 5 minutes before topping with salsa and serving.

blackberry balsamic glazed chicken... 20 minutes (plus marinating)

the goods:

marinade:

2 cups blackberries, mashed

1 cup olive oil

1/2 cup balsamic vinegar

a few dashes of hot sauce

2 tablespoons sugar

2 tablespoons steak seasoning

6 chicken breasts, pounded to an even thickness

glaze:

1/2 cup cold water

1 tablespoon cornstarch

1/2 cup sugar

1/4 cup balsamic vinegar

1 cup blackberries

In a medium bowl, mash the 2 cups blackberries. Add berries to a large zip-top bag, along with the olive oil, 1/2 cup balsamic vinegar, hot sauce, 2 tablespoons sugar, and steak seasoning. Add the chicken and massage it around so everything gets coated and combined.

Refrigerate for at least 4 hours, or overnight. Turn every couple of hours.

Heat grill to medium heat. Grill the chicken 3-5 minutes, then flip and cook for another 3-5 minutes until cooked through.

While the chicken is grilling, prepare the glaze. In a small saucepan combine cold water and cornstarch with a whisk. Turn heat to medium. Add 1/2 cup sugar, 1/4 cup balsamic vinegar, and 1 cup blackberries. Mash the berries. Stir over medium heat until the mixture thickens, about 4 minutes. Serve chicken with warm glaze spooned over the top.

spicy beef lettuce wraps...15 minutes (plus marinating)

the goods:

1 cup fresh pineapple, cubed

1/4 cup soy sauce

1/4 cup molasses

2 tablespoons apple cider vinegar

2 tablespoons sriracha chili sauce (or 1 tablespoon for less heat)

1 tablespoon ketchup

4 garlic cloves

1 teaspoon fresh grated ginger

1 pound sirloin steak, sliced into strips 

(tip: if you put it in the freezer for about 15 minutes before slicing, it helps firm it up)

1 and 1/2 tablespoons vegetable oil

1 red pepper, sliced into thin strips

6 scallions, sliced into 2-inch strips

1 carrot, sliced into thin strips

1 head iceburg lettuce, leaves separated

sesame seeds, for garnish

Marinate the beef. In a blender, combine pineapple, soy sauce, molasses, vinegar, sriracha, ketchup, garlic, and ginger. Blend on high until well combined. Add the steak strips to a zip-top bag and pour the marinade over the steak strips. Refrigerate for at least 1 hour or up to 6 hours.
Heat a wok or large skillet over medium-high heat and warm 1 tablespoon oil. Add half the steak strips, letting excess marinade drip off before adding to pan. Cook, tossing occasionally, until the steak is browned on the outside, about 3-5 minutes. Transfer to a bowl. Cook the remaining steak strips, adding more oil if needed. Transfer to bowl.
Add the red peppers, scallions, and carrots to wok/skillet. Toss them frequently until they are crisp-tender, about 2-3 minutes. Remove and transfer to a separate bowl.
Assemble wraps: Add a few slices of beef to the lettuce leaf, top with cooked vegetables, and sprinkle with sesame seeds. Wrap and enjoy!

ranch grilled chicken chopped salad... 20 minutes (plus marinating)

the goods:

2 boneless skinless chicken breasts, pounded to an even thickness

1/2 cup ranch dressing (I use homemade)

1 head romaine lettuce, chopped

2 cups chopped spinach

1 large tomato, diced

1 yellow bell pepper, diced

1 cup sugar snap peas

1 can mandarin oranges, drained

1 avocado, pitted, peeled and diced

1/2 cup crumbles blue cheese

additional ranch dressing, for serving

Place chicken breasts in a zip-top bag and pour 1/2 cup ranch dressing over the top. Seal bag and smoosh to distribute dressing all over chicken. Place in refrigerator and let chicken marinate 3-4 hours.

Preheat grill to medium-high heat. Remove chicken from marinade and grill, turning once, until cooked through, about 10-15 minutes. Let chicken rest while you assemble the rest of the salad.

In a large bowl, toss the lettuce, spinach, tomato, pepper, snap peas, oranges, and avocado. Dice chicken into bite-sized piece and place on top. Drizzle with ranch dressing and sprinkle with blue cheese to serve.

steak fajita salad... 1 hour

the goods:

2 tablespoons olive oil, divided

1 onion, thinly sliced

1 red bell pepper, cored, seeded, and thinly sliced

1 orange bell pepper, cored, seeded, and thinly sliced

1 green bell pepper, cored, seeded, and thinly sliced

1 large head of romaine lettuce, chopped

1 avocado, halved, seeded, peeled, and thinly sliced

barbecue sauce, for serving

tortilla strips, for serving

cilantro leaves, for serving

cilantro-lime dressing:

1 cup loosely packed cilantro

1/2 cup sour cream

2 tablespoons mayonnaise

2 cloves garlic

juice of 1 lime

pinch of salt

1/4 cup olive oil

2 tablespoons apple cider vinegar

steak:

1/4 cup olive oil

2 garlic cloves, minced

juice of 1 lime

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon dried oregano

1/2 teaspoon onion powder

2 pounds flank steak

Marinate the steak: In a large zip-top bag, combine olive oil, garlic, lime juice, cumin, chili powder, oregano, and onion powder. Season steak with salt and pepper then add to bag. Smoosh around to coat steak entirely with marinade. Marinate at least 30 minutes, or if you do it earlier in the day, refrigerate it and turn it over occasionally.

Make the dressing: In the bowl of a food processor, combine the cilantro, sour cream, mayonnaise, garlic, lime juice and salt. With the motor running, add olive oil and vinegar in a slow stream until emulsified, set aside.

Heat 1 tablespoon olive oil in a grill pan over medium-high heat. Working in batches, cook steak, flipping once. About 5 minutes per side for medium-rare (depending on thickness). Remove from heat and let rest 10 minutes before thinly slicing across the grain.

Add onion to skillet, and cook, stirring often, until onions have become translucent and slightly caramelized, about 7-8 minutes; set aside. Heat remaining tablespoon olive oil in pan and add bell peppers. Cook, stirring often, until soft and slightly caramelized, about 8-10 minutes; set aside.

To assemble the salad, arrange romaine lettuce on plates and top with onions, peppers, steak, and avocado. Drizzle with dressing and barbecue sauce and top with tortilla strips and additional cilantro.

chili-lime fish tacos... 35 minutes

the goods:

1 pound tilapia

1 tablespoon olive oil

3 tablespoons fresh lime juice

2 teaspoons honey

2 garlic cloves, finely minced

1 tablespoon chili powder

1 teaspoon cumin

1/4 teaspoon red cayenne pepper

slaw:

2 cups shredded red cabbage

2 tablespoons fresh chopped cilantro

1/4 cup sour cream

1 tablespoon fresh lime juice

1 ripe mango peeled, pitted, and diced

1 avocado peeled, pitted, and diced

8 small flour or corn tortillas

cilantro leaves for garnish

Place fish in a large zip-top bag and add olive oil, lime juice, honey, garlic, chili powder, cumin, and cayenne pepper. Season with salt and pepper. Seal bag and massage seasoning into fish. Let marinate 20 minutes.
Prepare slaw: In a medium bowl combine cabbage, cilantro, sour cream, lime juice, and salt and pepper to taste. Refrigerate.
Preheat and oil grill. Remove fish from marinade and place onto hot grill. Grill fish for 3-5 minutes each side. Transfer to a plate. Warm tortillas (either on grill, or wrapped in moist paper towels in the microwave). Divide fish into warm tortillas and top with slaw, mango, avocado, and cilantro.

pineapple teriyaki pork chops... 25 minutes (plus marinating)

the goods:

fresh pineapple, peeled, cored and sliced into rings
1/2 cup pineapple juice
1/4 cup soy sauce
2 tablespoons brown sugar
2 tablespoons rice vinegar
1/4 teaspoon ground ginger
4 boneless pork chops
1 teaspoon fresh chives, chopped

In a large zip-top bag, combine pineapple juice, soy sauce, brown sugar, rice vinegar, and ground ginger. Place pork chops in bag and mush around to combine. Place bag in refrigerator for 3-4 hours or overnight. Turning the bag whenever you happen to open your fridge.
Remove pork chops to a plate and pour marinade into a small saucepan over medium heat. Bring marinade to a boil Reduce heat to low and simmer sauce for 15 minutes until it thickens, stirring frequently. Remove from heat and place in a small bowl.
Heat grill to medium-high heat. Clean and lightly oil grates. Place pork chops on grill and brush often with marinade sauce while cooking. Cook for 4-5 minutes on each side or until cooked through. Add pineapple slices to grill and cook for 2 minutes on each side while pork chops rest.
To serve, place pineapple slices on top or pork chops and sprinkle with chives.

baja shrimp tacos... 20 minutes

the goods:

1 pound shrimp, peeled, deveined and tail removed

2 teaspoons olive oil

1/2 teaspoon garlic powder

1 teaspoon chili powder

1/4 teaspoon black pepper

1/4 teaspoon cayenne pepper

1/4 cup mayonnaise

1/4 cup sour cream

1 whole chipotle in adobo pepper, chopped

1 teaspoon adobo sauce

1 tablespoon fresh lime juice

1 small tomato, diced

1 avocado, sliced

1/2 cabbage, sliced

flour tortillas

toppings: avocado slices, diced tomato, hot sauce and lime wedges, for serving

In a large plastic zip-top bag, combine garlic powder, chili powder, black pepper, cayenne pepper, shrimp, and 1 teaspoon olive oil. Mix thoroughly and marinate for 20 minutes. In a small bowl combine mayo, sour cream, chipotle pepper, adobo sauce, and lime juice. Mix well and toss with sliced cabbage; set aside. In a large skillet heat remaining teaspoon of oil over medium heat. Saute shrimp until cooked through, about 5 minutes. To serve: fill flour tortillas with shrimp, cabbage, tomatoes, avocadoes, and a drizzling of hot sauce.

beef with peppers... 30 minutes

the goods:

1 pound flank steak, sliced very thin against the grain

1/2 cup soy sauce

3 tablespoons Sherry

2 tablespoons brown sugar

2 tablespoons cornstarch

1 tablespoon minced fresh ginger

2 garlic cloves, minced

1 teaspoon red chili paste

2 tablespoons vegetable oil

1 yellow onion, sliced

2 red bell peppers, cored, and sliced into rings

1 tablespoon diced fresh jalapeno (seeds removed)

8 ounces lo mein noodles

cilantro leaves, for serving

In a large zip-top bag, combine soy sauce, Sherry, brown sugar, cornstarch, ginger, garlic, and chili paste. Place the sliced beef in the mixture and toss to coat. Set aside.
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. When it is very hot, add the onions and cook until soft and translucent. Transfer to a plate. In same skillet add bell peppers and jalapeno, cook for a couple of minutes, until peppers have char marks. Transfer to plate with onions.
Add the remaining tablespoon oil to the skillet and add 1/3 of the meat mixture, cook for about 1 minute or two and transfer to plate. Repeat with remaining meat until all brown.
In a large pot of boiling water cook noodles according to package instructions.
Reduce heat to low. Add meat onions, peppers to skillet and toss to combine. Pour in remaining sauce (marinade) and stir. Allow to simmer on low for a few minutes so that sauce will slowly thicken. Turn off heat.
Add drained noodles to beef and peppers and toss with sauce. Top with cilantro leaves and serve.

chicken fajita stuffed peppers... 45 minutes (plus marinating)

the goods:

marinade:

1/3 cup olive oil

1 tablespoon lime juice

1 teaspoon cumin

1/2 teaspoon chili powder

2 garlic cloves, grated

salt to taste

2 boneless skinless chicken breasts

2-3 bell peppers (depending on the size)

1/2 cup chopped yellow onion

1 tomato, chopped

1 box (5 ounces) of Spanish rice

1 teaspoon fresh minced cilantro

1/3 cup shredded cheese (a blend of monetery jack, pepper jack, and cheddar)

Combine ingredients for the marinade in a zip-top bag and add chicken. Let marinate for 15 minutes (at least). Heat an oven-safe skillet over medium heat. Add the chicken and the marinade to the skillet and cook until chicken if fully done, flipping it halfway through. While the chicken is cooking, prepare the Spanish rice according to package instructions and set aside. Place chicken breasts on a cutting board, and once it is cool enough to handle, dice it. Saute chopped onions and tomatoes  in the skillet you just took the chicken out of, until onion is soft and translucent.

Preheat oven to 375 degrees. In a large clean bowl, combine rice, chicken, onions and tomato (including leftover marinade in skillet), and cilantro. Cut the bell peppers in half lengthwise and clean them out, removing all seeds and ribs. Lay the bell peppers in the skillet (or a baking pan) and fill them with the rice and chicken mixture. Sprinkle with the cheese. Bake for 15-20 minutes.

sriracha-lime chicken chopped salad... 20 minutes (plus marinating)

the goods:

marinade:

2 boneless skinless chicken breasts

3 tablespoons sriracha

1 lime, juiced

1/4 teaspoon sea salt and freshly ground pepper

salad:

4 cups romaine lettuce, chopped

8 fresh pineapple slices (cored)

1 cup grape tomatoes, halved

1 avocado, cubed

dressing:

1/3 cup olive oil

1/4 cup apple cider vinegar

2 limes, juiced

2 teaspoons honey (local is best)

dash of sea salt

Season chicken with salt and pepper. In a zip-top bag combine sriracha and lime juice; add chicken and let marinate in the fridge for at least 20 minutes, or longer. Heat grill. Grill chicken and pineapple slices and cook for 3-4 minutes per side. In a medium bowl or glass measuring cup, whisk together dressing ingredients until combined. Refrigerate until ready to use. Once chicken and pineapple are grilled, chop into bite-sized pieces. Combine salad ingredients in a large bowl, toss with dressing to taste, and serve!

fajita salad... 30 minutes plus marinating

I know it's a long list of ingredients, but don't be intimidated, a lot of it is the same stuff (limes, cilantro, etc.) used in different ways. This salad is well worth the effort!

the goods:

honey-lime vinaigrette:

2 limes, juiced

2/3 cup cilantro

2 garlic cloves

2 tablespoons honey

1/2 cup extra virgin olive oil

2 tablespoons white vinegar

1 teaspoon salt

marinade:

1/2 cup cilantro

2 limes, juiced

2 teaspoons salt

2 garlic cloves

1 teaspoon cumin

1 teaspoon chili powder

1/4 cup olive oil

salad:

4 chicken breasts, cut into strips

1 yellow onion, peeled and sliced

1 yellow bell pepper, ribs and seeds removed, cut into strips

2-3 heads romaine heats, cut into bite-sized pieces

1 avocado, chopped

1 cup cherry tomatoes

cilantro leaves, for serving

Honey-lime vinaigrette: Place all ingredients in a food processor or blender and blend together until the garlic is well chopped and the ingredients have emulsified. Transfer to a small jar or bowl and refrigerate.

Marinade: Using the same processor or blender (you don't even need to clean it), place all ingredients for the marinade inside and puree until garlic is finely chopped. Pour half the marinade into a zip-top bag and add the chicken to the marinade. Refrigerate. Pour the other half of the marinade to another bag or bowl and add the sliced onion and peppers to it. Refrigerate. Let the chicken and peppers marinate for several hours, or using immediately is fine too.

Salad: In a large skillet over high heat, cook the onions and peppers (do not add the marinade). Toss with tongs until the veggies are soft and browned in spots. Remove from pan. In the same pan over high heat, add the chicken and marinade and cook for 2-3 minutes, or until chicken is fully cooked and slightly caramelized. Toss with the vegetables. Arrange plates with lettuce, chicken and peppers, avocado, tomato and cilantro leaves. Drizzle with dressing and enjoy!

pepper steak... 25 minutes

the goods:

1/4 cup soy sauce

1/3 cup water

2 tablespoons rice vinegar

1 tablespoon cornstarch

1/8 teaspoon black pepper

1 pound thinly sliced flank steak

2 tablespoons olive oil

12 mini sweet peppers, thinly sliced

2 scallions, sliced diagonally into 1-inch pieces, white and green parts separated

2 tablespoons minced fresh ginger

4 garlic cloves, minced

In a large bowl or zip-top bag, combine soy sauce, water, rice vinegar, cornstarch, and black pepper. Add the sliced steak and toss to coat. Cover/seal and refrigerate for at least 15 minutes.

Heat 1 tablespoon oil in a large saute pan over medium-high heat. Add the sweet peppers and white parts of scallions, ginger, and garlic, and saute for 3 minutes, stirring occasionally. Transfer to a plate. Add remaining tablespoon oil to pan. Remove half the steak from the marinade with tongs (reserving marinade) and saute about 2-3 minutes until browned, stirring occasionally. Transfer steak to plate with veggies. Saute the remaining steak, then transfer to plate. Add the reserved marinade to the skillet and cook for 1 minute or until thickened. Add the steak, veggies and green parts of scallions to the skillet and stir to combine. Cook for an additional minute, then remove from heat. Serve over rice.

chipotle steak salad... 20 minutes, plus marinating

 

the goods:

 

1 flank steak (1 and 1/2 to 2 pounds)

3 tablespoons olive oil

1 tablespoon Worcestershire sauce

1 tablespoon honey

1 can (7 ounces) chipotle peppers in adobo sauce

1/2 teaspoon ground cumin

1 teaspoon dried oregano

2 cups mayonnaise

24 ounces salad greens (spring mix is best)

4 roma tomatoes, sliced

1 cucumber, sliced

barbecue sauce, for serving (optional)

 

Place flank steak on a large platter or in a 9x13-inch baking dish. In a small bowl combine oil, Worcestershire sauce, honey, and 2 tablespoons adobo sauce from the can of peppers. Stir in the cumin and oregano, then pour the marinade over the flank steak. Turn steak over a few times to make sure it is evenly coated, then cover and refrigerate the steak for a couple of hours at least. While the meat is marinating, make the dressing; in a food processor combine the mayonnaise with remaining peppers and adobo sauce. Pulse until combined. Refrigerate until needed. Heat grill to high and cook steak 3 minutes on each side for medium-rare. Allow the meat to rest for 10 minutes, then thinly slice. To serve, place salad greens on each plate and drape with warm meat. Arrange the tomatoes and cucumbers, then top with chipotle dressing and a drizzle of barbecue sauce.

tequila fajitas with pico de gallo... 30 minutes (plus marinating)

 

the goods:

 

1/2 cup vegetable oil

1 yellow onion, thinly sliced

2 cloves garlic, chopped

1 jalapeno chile, ribs and seeds removed, minced

1 tablespoon chopped fresh oregano

1 teaspoon ground cumin

1 tablespoon chile powder

2 tablespoons chopped fresh cilantro

1 tablespoon tequila

1 and 1/2 teaspoons salt

1 skirt steak or flank steak, trimmed of fat and silver skin

 

small flour tortillas, warmed in the microwave between two damp paper towels

 

pico de gallo:

2 tomatoes, chopped

3 scallions, thinly sliced

1/4 cup chopped fresh cilantro

1 jalapeno chile, ribs and seeds removed, minced

juice of 1 lime

salt

 

In a large zip-top bag, combine the oil, onion, garlic, jalapeno, oregano, cumin, chile powder, cilantro, tequila, and salt. Score the steak a few times across the grain. Place steak in marinade bag and massage to coat and combine. Let marinate overnight in the refrigerator. Let sit at room temperature for 30 minutes prior to grilling.

Make the picco de gallo: Mix together the tomatoes, scallions, cilantro, jalapeno, lime juice, and salt to taste in a bowl. Set aside.

Heat your grill to high heat. Clean and oil hot grates. Remove steak from marinade (reserving marinade) and grill directly over high heat for 4-5 minutes on each side, turning once. Transfer to a cutting board and tent loosely with foil.

Meanwhile, heat a cast-iron skillet to high and, using tongs, grab onions out of marinade bag and place in the hot skillet. Cook until most sauce has been absorbed and onions are soft and golden, about 10 minutes.

Warm tortillas, slice steak against the grain into bite-sized pieces. Place meat on tortillas, topped with onions and pico de gallo.

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.

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.

chicken and roasted vegetable salad... 30 minutes (plus marinating)

 

the goods:

 

2 to 4 bone-in, skin-on chicken breasts

1/2 cup reserved vinaigrette

2 zucchini or summer squash, cut into 1/2-inch half-moons

1 pint cherry tomatoes

1 large Yukon Gold potato, cut into 1-inch pieces

2 tablespoons olive oil

5 ounces baby spinach

lemon wedges, for serving

 

In a zip-top plastic bag, combine chicken and vinaigrette. Refrigerate 1 hour (or up to 12 hours). Preheat oven to 475 degrees, with rack in upper third. On a rimmed baking sheet, toss zucchini, tomatoes, and potato with oil and season with salt and pepper. Add chicken to sheer, skin side up; season with salt and pepper. Bake 12 minutes. Heat broiler and broil until chicken is cooked through and vegetables are golden, about 11 minutes.

Transfer chicken to a cutting board and let rest while vegetables continue to broil, 5 minutes more. Remove bones and slice chicken. Serve chicken and vegetables on top of spinach, with lemon wedges. 

mojo pork kebabs... 55 minutes, plus marinating

I thought grilled cucumbers might possibly be a revelation, but it really didn't do anything for me. Feel free to try it, or feel free to leave them off and throw them in your salad instead (what I wish I would have done!)!

 

the goods:

 

1/3 cup olive oil

4 garlic cloves, minced

1 teaspoon red-pepper flakes

3 tablespoons lime juice (from 2 limes)

1/4 cup orange juice (from 1 orange), plus 1 orange cut into chunks

1 pork tenderloin, cut into 1 and 1/2-inch pieces

1 English cucumber, cut into 1-inch rounds (optional)

 

In a small pot, combine oil, garlic, and red-pepper flakes over medium-low. Cook until garlic is soft, 15 minutes, swirling occasionally. Remove from heat, stir in lime and orange juices, and let cool 15 minutes. In a zip-top bag, toss pork with half the marinade and refrigerate at least 30 minutes (or up to 12 hours); refrigerate remaining marinade.

 

Heat grill to medium-high. Clean and lightly oil hot grill. Thread pork, orange, and cucumber (if desired) onto skewers. Season with salt and pepper.

 

Grill kebabs 3 to 5 minutes per side for medium. Brush with reserved marinade and serve.