- 4 tbsp. extra-virgin olive oil
- 2 tbsp. fresh lemon juice
- 1 tbsp. Dijon mustard
- Kosher salt and pepper
- 1/2 c. fresh flat-leaf parsley, chopped
- 2 tsp. fresh thyme leaves
- 8 small chicken thighs (about 2 1/4 lbs. total)
- 10 cloves garlic, 8 left in their skins, 2 peeled and smashed
- 1 1/2 lb. medium Yukon gold potatoes (about 6), quartered
- In a large bowl, whisk together 2 tablespoons oil, the lemon juice, mustard and 1⁄4 teaspoon each salt and pepper; stir in the parsley and thyme. Add the chicken and garlic (in their skins) and toss to coat; let sit for 10 minutes.
- Place the potatoes and smashed garlic in a large pot. Add enough cold water to cover and bring to a boil. Add 1 teaspoon salt, reduce heat and simmer until just tender, 15 to 18 minutes. Reserve 1⁄2 cup of the cooking liquid, drain the potatoes and garlic, and return them to the pot. Mash with the remaining 2 tablespoons oil, 1⁄4 teaspoon each salt and pepper, and 2 tablespoons of the reserved cooking liquid (adding more liquid as necessary).
- While the potatoes are cooking, heat a 12″ cast-iron skillet over medium heat until hot, about 2 minutes. Place the chicken, skin side down, in the skillet and spoon the garlic cloves around it. Place a medium skillet on top of the chicken and put heavy cans in the skillet to weigh it down (this will flatten the chicken so it cooks up evenly and extra-crisp). Cook until the skin is golden brown and crisp, 8 minutes.
- Remove the cans and top skillet, turn the chicken over and stir the garlic. Return the skillet and cans and cook until the chicken is cooked through, 5 to 6 minutes more. Serve with the potatoes.
- 1 large onion, chopped
- 1 tbsp. extra virgin olive oil
- 1/2 lb. lean ground beef
- 2 large cloves garlic, finely chopped
- 1 red pepper, cut into 1/2″ pieces
- 1 c. dried split red lentils
- 2 tbsp. chili powder
- 1 28 oz. can fire-roasted diced tomatoes
- 1 14 oz. can black beans, rinsed
- 1/2 c. fresh cilantro, roughly chopped
- kosher salt
- Heat the oil in a large Dutch oven over medium heat. Add the onion and 1/2 teaspoon salt and cook, stirring occasionally, until beginning to soften, 4 minutes. Add the beef and cook, breaking it up with a spoon until browned, 3 to 4 minutes. Add the garlic, pepper, lentils, and chili powder and cook, stirring, for 1 minute.
- Add the tomatoes and 2 cups water and bring to a boil, then reduce heat and simmer, partially covered, stirring occasionally, until the lentils are tender, 15 to 17 minutes.
- Add the beans and cook, stirring, until heated through, 1 to 2 minutes. Fold in the cilantro just before serving.
- 2 tbsp. Extra virgin olive oil
- 1 tsp. ground cumin
- 1/2 tsp. dried oregano
- 2 cloves garlic, very finely chopped
- Kosher salt and pepper
- 8 small (2 oz. each) chicken cutlets, trimmed
- 1 each yellow and red bell pepper, sliced
- 2 tbsp. fresh lime juice
- 2 tsp. honey
- 1 5-oz. package mixed greens
- 1/2 seedless cucumber, cut into half moons
- 1/4 c. (1 oz.) feta cheese
- Heat oven to 375°F. In a small bowl, whisk together 1 tablespoon oil, the cumin, oregano, half the garlic, and 1/4 teaspoon each salt and pepper.
- Brush the chicken cutlets with the spice mixture. Divide the peppers among the cutlets, then roll up and secure tightly with wooden toothpicks or skewers.
- Heat the remaining tablespoon oil in a large cast-iron skillet over medium heat. Add the chicken seam-side down and cook until golden brown, about two minutes. Turn and cook 1 minute more, then transfer to the oven and roast until the chicken is cooked through, 9 to 11 minutes.
- Meanwhile, in a large bowl, whisk together the lime juice, honey, the remaining garlic, and a pinch of pepper. Toss with the greens, cucumber, and feta. Serve with the chicken.
- 2 small spaghetti squash (about 1 lb 10 oz each)
- 1 c. no-salt-added small-curd cottage cheese
- 1/4 c. grated Romano cheese
- Kosher salt and pepper
- 8 oz. frozen broccoli florets, thawed, squeezed of excess moisture and chopped
- 3/4 c. low-sodium marinara or tomato sauce
- 3 oz. part-skim mozzarella, grated
- Green salad, for serving
- Using a large serrated knife, cut the spaghetti squash in half lengthwise. Use a spoon to scrape out and discard the seeds.
- Place all 4 squash halves, cut side down, on a large piece of parchment paper in the microwave. Cook on high power until just tender, 9 to 11 minutes.
- Meanwhile, heat broiler and lower the rack to the middle position of the oven. In a bowl, combine the cottage cheese, Romano and . tsp pepper; fold in the broccoli.
- Season the squash halves with . tsp each salt and pepper, then use a fork to scrape up most of the squash strands, leaving them in the squash. Divide the cheese mixture among the squash and top with the sauce, then the mozzarella. Broil until the filling is heated through and the top is golden brown, 2 to 3 minutes. Serve with a green salad, if desired.
Roasted Spaghetti Squash, Tomatoes and Zucchini
- 1½ pt. cherry or grape tomatoes
- ¼ c. olive oil
- 2 tsp. minced garlic
- 1 spaghetti squash
- 1 large zucchini
- ¼ tsp. each salt and pepper
- grated Parmesan (optional)
- Position oven racks to divide oven into thirds. Heat oven to 425ºF. Line two 15 x 10 x 1/2-in. baking pans with nonstick foil.
- Halve tomatoes; place tomatoes, 3 Tbsp oil and the garlic in a 13 x 9-in. baking dish. Halve spaghetti squash lengthwise and scoop out seeds. Brush cut surface of squash with a little of the remaining 1 Tbsp oil; place flesh-side down on a foil-lined pan. Quarter zucchini lengthwise and cut into 3/4-in. pieces. Place on other foil-lined pan; toss with remaining oil.
- Roast tomatoes and spaghetti squash on top rack 40 minutes until you can easily pierce squash shell. Roast zucchini on bottom rack 30 minutes, tossing once, until tender and slightly browned.
- Scrape strands of spaghetti squash into a large bowl. Toss zucchini with roasted tomatoes, the salt and pepper; spoon over spaghetti squash. Sprinkle with Parmesan, if using.