spinach and cheddar strata... 30 minutes

the goods:

1 teaspoon extra-virgin olive oil
10 ounces spinach
3 cups day-old bread crumbs (1 inch)
5 large eggs, lightly beaten
1 cup whole milk
1 and 1/4 cups grated white cheddar (3 ounces)



Preheat oven oven to 400 degrees. In a large skillet, heat oil over medium-high. Add spinach and cook, stirring constantly, until wilted, about 2 minutes. Transfer to a coriander and drain, pressing with a rubber spatula to release as much liquid as possible.



Divide bread and spinach among four small, shallow, 8-ounce baking dishes (or an 8-inch square baking dish).



In a medium bowl, whisk together eggs, milk, and 3/4 cup cheese. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Divide mixture evenly among baking dishes and top with remaining cheese.



Set dishes on a rimmed baking sheet and bake until set in middle and golden brown on top, 20 to 25 minutes (35 minutes for 8-inch baking dish).

french toast blt... 30 minutes

the goods:

8 slices bacon
4 large eggs, lightly beaten
3/4 cup heavy cream
1/4 cup chopped fresh chives, plus more for serving
3 tablespoons unsalted butter
4 slices crusty bread, cut 1 inch thick
4 Boston lettuce leaves
4 slices tomato



Preheat oven to 375 degrees. Place bacon on a rimmed baking sheet; cook until golden and crisp, about 15 minutes. Drain on paper towel.



Meanwhile, in a large shallow dish, whisk together eggs, cream, and chives; season with salt and pepper. Lay bread in a single layer in egg mixture and soak 1 minute on each side.



In a large skillet, melt butter over medium. When butter sizzles, add bread and cook until golden and crisp around edges, about 3 minutes per side, flipping once.



Layer lettuce, tomato and bacon on each slice French toast and sprinkle with chives.

pork milanese with ricotta dumplings... 35 minutes

the goods:

dumplings:
1 and 1/2 cups whole-milk ricotta
1/3 cup grated pecorino cheese, plus more for serving
1 large egg yolk
1 and 1/2 teaspoons grated lemon zest
1 cup plus 2 tablespoons all-purpose flour, plus more for work surface
3 tablespoons unsalted butter

pork:
1 small garlic clove, minced
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 cup all-purpose flour
1 and 1/2 pounds pork cutlets (1/4 inch thick)
2 tablespoons vegetable oil, plus more if needed
4 cups spring salad mix



In a large bowl, mix together ricotta, cheese, egg yolk, lemon zest, and 1/2 teaspoon salt until combined. Sift 1/2 cup flour over mixture and use a rubber spatula to gently fold together. Turn mixture out onto a lightly floured work surface and sift remaining flour over top. With fingertips, gently incorporate flour into dough and lightly knead until dough comes together (do not overwork dough).



Set a large pot of salted water to boil. Divide dough into 4 equal pieces. Roll each piece into a log about 3/4 inch thick and 20 inches long. With a knife or dough scraper, cut each log into 1/2-inch pieces.



Drop pieces into boiling water. Cook until they plump up and float to the surface, 2 minutes. Drain dumplings and shake off excess water. In a large skillet, melt 2 tablespoons butter over medium. When it sizzles, add dumplings and cook, undisturbed, until golden on one side, 6 minutes.



Meanwhile, in a small bowl, whisk together garlic, lemon juice, and olive oil and season with salt and pepper; set dressing aside. Place flour in a small bowl Season pork with salt and pepper and dredge in flour, shaking off excess. In a large skillet, heat vegetable oil over medium high. When oil is hot, add cutlets; cook until cutlets are golden on the bottom, 3 minutes. Flip and cook until cooked through, 3 minutes.



Add 1 tablespoon butter to skillet containing dumplings and toss to coat. Transfer to a serving bowl and top with cheese. In a large bowl toss spring salad mix with dressing, then top cutlets with salad. Serve with dumplings.

spinach and meatball calzones... 30 minutes

the goods:

extra-virgin olive oil, for baking sheet and brushing
10 ounces baby spinach
all-purpose flour, for work surface
1 pound store-bought pizza dough (thawed if frozen), cut into 4 equal pieces
8 meatballs, halved, and 1 and 1/2 cups leftover sauce
8 ounces fresh mozzarella, torn into pieces
1/2 teaspoon red-pepper flakes



Preheat oven to 450 degrees. Lightly oil a rimmed baking sheet. In a large saucepan, bring 1/2 cup water to a simmer. Add spinach ans season with salt; cover and cook until wilted, about 2 minutes. Transfer to a fine-mesh sieve and drain, pressing with a rubber spatula to release as much liquid as possible. Transfer spinach to a cutting board and roughly chop.



On a lightly floured work surface, roll each piece of dough into an 8-inch round. In a medium bowl, stir together spinach, reserved meatballs and sauce, cheese, and red-pepper flakes. Season with salt and pepper. With a slotted spoon, divide mixture among bottom halves of dough rounds, leaving a 1-inch border.



Fold top half of each round over filling and roll and pinch edges to seal. Carefully transfer calzones to baking sheet. Brush tops lightly with oil and season with salt and pepper.



Bake until calzones are golden brown, 15 to 18 minutes.

spaghetti and meatballs... 30 minutes

the goods:

1 and 1/2 pounds sweet, mild, or spicy Italian sausage
1 teaspoon extra-virgin olive oil
1 medium onion, diced small
1 garlic clove, minced
2 cans (28 ounces each) whole peeled tomatoes
1 teaspoon oregano
1 pound spaghetti (I used whole wheat)



Set a large pot of salted water to boil. Remove sausage from casings and roll into 24 balls. In a large saucepan or Dutch oven, heat oil over medium-high. Add sausage and cook until browned all over, about 5 minutes. Using a slotted spoon, transfer meatballs to a plate.



Add onion to pan and cook, stirring frequently, until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add tomatoes, breaking them up as you go, and season with salt, pepper, and oregano; bring sauce to a boil and cook 5 minutes.



Add pasta to water and cook according to package instructions. Meanwhile, add meatballs to sauce and rapidly simmer until sauce is slightly thickened, about 7 minutes. (optional: reserve 8 meatballs and 1 and 1/2 cups sauce for calzones)



Drain pasta, then toss with sauce and meatballs.

chicken tostada salad... 25 minutes

the goods:

4 corn tortillas
3 tablespoons extra-virgin olive oil
3/4 cup grated Monterey Jack cheese (2 ounces)
1/2 small red onion, diced small
1/2 teaspoon chili powder
1 garlic clove, minced
breast meat from 1 rotisserie chicken, or any leftover chicken, torn into bite-size pieces
1 tablespoon fresh lime juice
1/2 head romaine lettuce, shredded
1 tomato, seeded and chopped
1 avocado, halved, pitted, peeled, and chopped
fresh cilantro
homemade ranch dressing with juice of 1 lime and 1/4 cup chopped fresh cilantro mixed in



Preheat oven to 400 degrees. Lightly brush both sides of tortillas with 2 teaspoons oil and place on a rimmed baking sheet. Bake until golden and crisp, 10 minutes. Divide cheese among tortillas and return to oven. Bake until cheese is bubbling, about 3 minutes. Remove from oven, set aside.



In a large skillet, heat 1 teaspoon oil over medium-high. Add red onion and cook until softened, about 3 minutes. Add chili powder and garlic and cook until fragrant, 30 seconds. Add chicken and 1/4 cup water and season with salt and pepper. Cook, stirring frequently, until chicken is warmed through and water is almost evaporated. Stir in lime juice and remove from heat.



Top each tortilla with lettuce, tomato, chicken mixture, avocado, and cilantro. Serve with cilantro lime ranch.

spatchcocked chicken with tomatoes... 50 minutes

the goods:

1 whole chicken, spatchcocked (backbone removed and gently flattened)
3 unpeeled garlic cloves, smashed
1 pint cherry tomatoes
1 teaspoon olive oil
1/2 cup dry white wine
1/4 cup fresh basil leaves, chopped



Preheat oven to 500 degrees. Season chicken with salt and pepper and place, breast side up, in a pan along with garlic. With the tip of a paring knife, pierce tomatoes. Add to pan and drizzle tomatoes with oil; season with salt and pepper. Pour wine and 1/4 cup water into pan.



Roast chicken until juices run clear when pierced between breast and leg, about 30-35 minutes. Let rest 5 minutes before carving. Sprinkle tomatoes with basil.

spatchcocked chicken with potatoes... 1 hour

the goods:

1 whole chicken, spatchcocked (backbone removed and gently flattened)
4 thin lemon slices
4 sprigs fresh thyme
1/2 pound new potatoes, quartered
1 yellow onion, cut into 8 wedges
2 teaspoons olive oil



Preheat oven to 500 degrees. Place chicken, breast side up, in a pan. Season chicken with salt and pepper. Using your fingers, loosen skin from breast meat; tuck lemon slices and 2 sprigs thyme between skin and meat.



In a bowl, toss potatoes, onion, and remaining thyme with oil; season with salt and pepper. Add to pan.



Roast chicken until juices run clear when pierced between breast and leg, about 30-35 minutes.



Let rest 5 minutes before carving and serving.

shrimp and tortilla soup... 10 minutes

the goods:

2 teaspoons olive oil
1/2 small yellow onion, diced small
2 garlic cloves, minced
1 teaspoon chopped chipotle chile in adobo
3 and 1/2 cups chicken broth
1 bag (10 ounces) frozen corn
8 ounces medium shrimp, peeled and deveined
fresh cilantro and crumbled tortilla chips for serving



In a large saucepan, heat oil over medium. Add onion and garlic; season with salt. Cook until onion softens, about 3 minutes. Add chipotle and cook until fragrant, 30 seconds. Add broth and bring to a boil.



Add corn and cook 2 minutes. Add shrimp and cook until opaque throughout, 1 minute. Serve soup topped with cilantro and crumbled tortilla chips.