The Recipe Girl Cookbook: Dishing out the Best Recipes for Entertaining and Every Day

Here you will find pork that is simmered in beer, rice wine vinegar, a handful of garlic cloves and a chunk of ginger. Then it’s pulled and mixed with sweet chili sauce to produce a tender and flavorful meat that is terrific for piling onto sandwich rolls and, more importantly, for topping my Creamy Coconut Polenta.

1¹⁄₂ pounds pork tenderloin

1 12-ounce bottle beer (see Tips)

¹⁄₂ cup rice vinegar

¹⁄₄ cup water

5 medium garlic cloves, smashed

1 2-inch piece ginger, peeled

2 teaspoons kosher salt

¹⁄₂ teaspoon freshly ground black pepper

¹⁄₄ teaspoon ground red pepper

³⁄₄ cup Thai Sweet Chili Sauce (see Tips)

Cut the pork in half lengthwise and then cut it crosswise into 2¹⁄₂-inch chunks.

In a medium saucepan, bring the beer, vinegar, water, garlic, ginger, salt, black pepper and red pepper to a boil over medium-high heat. Add the pork, cover and reduce the heat to low. Simmer for 1 hour, or until the pork is very tender.

Remove the pork from the liquid and transfer to a cutting board. Use two forks to shred the pork.

Using a slotted spoon, scoop out and discard the garlic and ginger from the pan juices. Add the shredded pork and chili sauce to the pan. Stir to combine.

GLUTEN-FREE ADAPTABLE Use 1¹⁄₂ cups chicken or vegetable broth in place of the beer and use a brand of chili sauce that is known to be gluten-free.

TIPS Choose a beer you enjoy that is fairly mild in flavor. Dark beer varieties will not be good for this recipe.

Thai Sweet Chili Sauce is commonly used in Asian cooking. Look for it in your grocery store’s Asian products aisle.

SERVING TIPS Serve on sandwich rolls or slider buns as sandwiches, or serve on top of steamed rice or polenta.

Turn this recipe into barbecue pulled pork. Substitute apple cider vinegar for the rice wine vinegar, leave out the ginger and substitute your favorite barbecue sauce for the sweet chili sauce.

slow cooker carnitas

Makes: 10 servings Prep Time: 20 minutes Cook Time: 6 hours

Southern Californians know a good taco when they see it, they can hold an avocado in their hands and know its exact moment of ripeness and they aren’t afraid to eat things like carne asada and carnitas. I live in San Diego, you see—the land of really great Mexican food pretty much everywhere you look. “Carnitas” is just a big, fancy Spanish word for braised, roasted pork. It is my husband’s absolute favorite Mexican dish. When cooked at a low heat for a long time, the pork shreds apart into tender chunks of meat that make a wonderful filling for tacos or burritos.

CARNITAS

3 pounds boneless countrystyle pork ribs or pork shoulder (Boston butt), cut into 1¹⁄₂-inch pieces

2 medium garlic cloves, minced

1 tablespoon dried oregano (preferably Mexican)

1 tablespoon ground cumin

2 teaspoons kosher salt

2 teaspoons freshly ground black pepper

1 large yellow onion, cut into wedges

FOR SERVING

20 corn tortillas, fried or warmed (see Tips)

Fresh cilantro, sliced red bell pepper, sliced avocado, sour cream, salsa, tomato, cheese and/or lime wedges

In a slow cooker, toss the pork with the garlic, oregano, cumin, salt and pepper. Place the onion wedges on top. Cover and cook on low heat for 6 to 8 hours, or until the pork is tender and pulls apart easily.

Just before serving, transfer the pork to a cutting board. Shred the pork with two forks, discarding any fat that remains. Scoop the shredded pork into a serving dish. Discard the onions from the juices in the slow cooker and drizzle the shredded pork with some of the juices.

To serve, fill tortillas with shredded pork and any desired condiments.

GLUTEN-FREE ADAPTABLE Use a brand of tortillas that is known to be gluten-free.

TIPS To fry the tortillas, in a small skillet, heat ¹⁄₃ cup canola or vegetable oil over medium heat. Fry the tortillas one at a time, about 10 seconds per side, and remove them to a paper towel–lined plate to drain, adding a paper towel in between each tortilla. To warm the tortillas, wrap a stack of 3 at a time in damp paper towels and microwave them until they are warmed and softened, 40 to 60 seconds. Alternatively, wrap them in foil with a few sprinkles of water and heat them in the oven at 350°F for 10 to 15 minutes, until they are warm and pliable.

I like to set up a carnitas serve-yourself station. Display warmed tortillas, shredded pork and a variety of the suggested condiments. Let people create their own carnitas tacos.

Carnitas are also wonderful served inside a large flour tortilla as a burrito. Since burritos are much larger than tacos, I like to add steamed rice or Spanish rice as a filler along with the shredded pork and condiments.

pork loin roast with rosemary-mustard mushroom sauce

Makes: 6 servings Prep Time: 25 minutes Cook Time: 1 hour

Rosemary grows year-round in abundance in my backyard, and by “abundance” I mean that it has weaseled its way into a very large hedge and refuses to budge. Therefore, we must come up with many ways to utilize this great, fresh herb. It works out wonderfully in this simply roasted pork with a creamy Dijon-mushroom sauce to drizzle over the top.

PORK

1 3- to 4-pound bone-in or boneless pork loin roast

2 tablespoons minced garlic (about 5 large cloves)

1 tablespoon olive oil

1 tablespoon Italian seasoning

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper

MUSHROOM SAUCE

2 tablespoons salted butter

1 pound sliced mushrooms

1 bunch green onions, chopped, white and light green parts

1¹⁄₄ cups low-sodium chicken or vegetable broth

³⁄₄ cup heavy whipping cream

3 teaspoons whole grain Dijon mustard

1 teaspoon finely chopped fresh rosemary

Salt and freshly ground black pepper, to taste

Preheat the oven to 350°F.

To prepare the pork, rinse the roast and pat it dry. Place it on a rack in a greased, shallow roasting pan. In a small bowl, mix the garlic, olive oil and Italian seasoning. Rub the garlic mixture all over the pork roast and then sprinkle with the salt and pepper. Cook the roast for 1 to 1¹⁄₂ hours (20 to 22 minutes per pound), or until the internal temperature reaches 145°F. Remove the roast from the oven, cover it with foil and let it rest 15 minutes before serving.

To prepare the mushroom sauce, in a large skillet, melt the butter over medium-high heat. Add the mushrooms and green onions and cook, stirring, until they begin to soften, 3 to 4 minutes. Add the broth and bring to a boil. Boil for 10 minutes to reduce the liquid. Stir in the cream, mustard and rosemary. Season the sauce with salt and pepper, to taste.

Carve thin slices of the pork roast and top with a generous spoonful of the mushroom sauce.

GLUTEN-FREE ADAPTABLE Use brands of broth and Dijon mustard that are known to be gluten-free.

TIP The sauce in this dish is so delicious that you’ll want to plan to serve sides that can be scooped up alongside to enjoy it. Try serving with rice, roasted potatoes and/or broccoli.

Substitute leeks or shallots for the green onions. Turn the sauce into a Marsala-mushroom sauce. Use ³⁄₄ cup broth and ¹⁄₂ cup Marsala wine. Leave out the mustard.

swedish meatballs over egg noodles

Makes: 6 servings Prep Time: 40 minutes Cook Time: 30 minutes

My father gave me my blond hair, my large Scandinavian bones and my extremely stubborn personality. Yep, I’m a Swede. Dad grew up in northern Minnesota, which is where many migrating Scandinavians settled years ago. My grandmother dished out plenty of comfort food in those days to create a good layer of body insulation amidst those cold Minnesota winters. Dad had his fair share of Swedish meatballs back in the day. They had always been a favorite of Dad’s and mine, and I like to think that Dad would have enjoyed my recipe too.

MEATBALLS

³⁄₄ cup bread crumbs (see Tips)

¹⁄₄ cup milk

1 pound ground beef (85% lean)

¹⁄₂ pound ground pork

1 large egg

1 small onion, chopped finely (about ³⁄₄ cup)

¹⁄₂ teaspoon salt

¹⁄₄ teaspoon allspice

¹⁄₄ teaspoon white pepper

GRAVY

3 tablespoons all-purpose flour

³⁄₄ cup water

1 cup half-and-half

1 teaspoon beef bouillon

¹⁄₂ teaspoon salt

FOR SERVING

Freshly chopped flat-leaf parsley for garnish, optional

Hot cooked egg noodles

Preheat the oven to 350°F.

To prepare the meatballs, in a small bowl, mix the bread crumbs and milk. Let the bread crumbs soak up the milk for 5 minutes.

In a large bowl, mix the soaked bread crumbs, beef, pork, egg, onion, salt, allspice and pepper. Shape the mixture into 1-inch balls (see Tips). Place the meatballs on an ungreased, rimmed baking pan. Bake, uncovered, for about 20 minutes, or until lightly browned and cooked through. Transfer the meatballs to a serving dish, cover and keep warm.

To prepare the gravy, spoon 3 tablespoons of the meatball drippings into a medium saucepan (see Tips) and heat over low heat. Whisk in the flour. Cook, stirring constantly, until the mixture is smooth and bubbly. Whisk in the water, half-and-half, bouillon and salt. Increase the heat to medium and bring to a boil, whisking constantly. Once the gravy is boiling, cook and whisk for 1 minute, or until it begins to thicken. Remove from heat.

To serve, pour the gravy over the meatballs, sprinkle with fresh parsley, if desired, and serve over hot cooked noodles.

TIPS You can certainly use regular, store-bought bread crumbs for this recipe, or you can make your own. Leave 2 to 3 slices of bread out on your counter for 24 hours, remove the crusts and then give them a whir in the blender or food processor—instant fresh bread crumbs!

When shaping meatballs, dip your hands into cold water to prevent the meat from sticking to your hands.

If you find that you do not have enough meatball drippings, it’s okay to use unsalted butter in place of the drippings.

Go the traditional route and serve these Swedish meatballs with boiled potatoes instead of noodles.

mom’s tacos

Makes: 12 tacos Prep Time: 15 minutes Cook Time: 25 minutes

Things were pretty simple in the ‘70s. I remember shag carpet and an avocado-colored refrigerator. I remember polyester pants and our big, green station wagon with the seat in the way-back that faced backwards. I remember playing outside for hours with kids in the neighborhood, not reliant upon any electronic toys to make us happy, and most of all I remember the dinners that my Mom used to make. We had quite a lot of canned or frozen vegetables—they were affordable and easy for working parents. Mom had her favorites that she liked to make, things like spaghetti, beef burgundy and split pea soup. But what I remember most was my favorite dinner of all: Mom’s Tacos. Her secret was to add lots of beans, which extended the filling and fed a bunch of hungry kids.

1 teaspoon chili powder

1 teaspoon ground cumin

¹⁄₂ teaspoon garlic powder

¹⁄₂ teaspoon dried oregano

¹⁄₂ teaspoon salt

¹⁄₄ teaspoon freshly ground black pepper

1 tablespoon olive oil

¹⁄₂ pound ground turkey

¹⁄₂ pound ground beef (see Tips)

1 cup chopped sweet onion (about 1 medium)

1 15.5-ounce can chili beans, drained (see Change It Up!)

1 10-ounce can Ro-Tel original tomatoes and chiles

12 taco-size corn tortillas, fried (see Tips)

Desired taco fixings (lettuce, tomato, sour cream, cheese, avocado, salsa, etc.)

In a small bowl, mix the chili powder, cumin, garlic powder, oregano, salt and pepper. Set aside.

Heat a large skillet over medium-high heat, then swirl in the olive oil. Add the turkey, beef and onion and cook, stirring to break up the meat, until the meat is lightly browned and cooked through, 5 to 7 minutes. Tilt the pan, scoot the meat and onions to one side and spoon out any accumulated fat.

Sprinkle the mixed spices onto the cooked meat. Add the beans and tomatoes and stir. Decrease the heat to medium and heat the beans and tomatoes through, about 10 minutes.

Fill the tortillas with about ¹⁄₃ cup of the taco filling mixture plus desired taco fixings.

GLUTEN-FREE ADAPTABLE Use a brand of corn tortillas that is known to be gluten-free. Use chili beans that are gluten-free (or add in desired type of canned beans that are gluten-free).

DAIRY-FREE ADAPTABLE Leave cheese and sour cream off of your tacos.

TIPS For best results, use ground beef that is 85% lean. Trying to reduce the fat further will result in a dry meat mixture.

Mom liked to heat the corn tortillas by frying them briefly in a little bit of hot oil. In a small pan heat ¹⁄₃ cup vegetable oil over medium heat. Fry the tortillas one at a time, about 10 seconds on each side. Place them on a paper towel–lined plate to drain, adding a paper towel in between each tortilla.

Chili beans are nice to use because they come canned in a lightly spiced sauce. Drain the sauce slightly but don’t rinse. You can substitute kidney beans or black beans for the chili beans if you’d like.

If you don’t have access to Ro-Tel (found in the canned tomatoes aisle), substitute a can of chopped tomatoes and a can of chopped chiles.

easy beef enchiladas

Makes: 12 enchiladas Prep Time: 30 minutes Cook Time: 35 minutes

Cinco de Mayo is a big holiday here in Southern California. Truthfully, most people don’t know the origin of what this holiday really represents, but rather they use it as an opportunity to consume margaritas, overdose on guacamole and eat things like tacos, burritos and enchiladas. It doesn’t have to be Cinco de Mayo to make these enchiladas. In fact, it’s such a quick and easy, family-friendly recipe that you might just want to surprise the family with some good Mexican food, and then you can make it again on the fifth of May with a margarita in hand.

1 tablespoon olive oil

1 pound lean ground beef

1¹⁄₂ cups diced onion (about 1 large)

1¹⁄₂ cups finely diced zucchini (about 2 medium)

2¹⁄₂ cups enchilada sauce, canned or homemade, divided

12 corn tortillas, fried in oil to soften (see Tips)

3 cups shredded cheddar-Jack cheese (blended cheddar and Monterey Jack cheeses)

Shredded lettuce, avocado, cilantro and/or sour cream for serving, as desired

Preheat the oven to 350°F. Spray a 9 × 13-inch pan with nonstick spray.

In a large skillet, heat the olive oil over medium heat. Add the ground beef and use a spoon or spatula to break apart and crumble the meat. Cook the meat until browned, about 5 minutes. Tilt the pan and spoon the fat out of the pan and discard. Transfer the cooked meat to a bowl.

Return the pan to medium heat and add the onion and zucchini. Cook just until softened, 3 to 4 minutes. Transfer the vegetables to the bowl with the meat. Set aside.

Spread ¹⁄₂ cup of the enchilada sauce in the prepared pan to coat the bottom.

Place a tortilla on a flat work surface. Spoon ¹⁄₄ to ¹⁄₃ cup of the meat mixture down the middle of the tortilla. Sprinkle 2 tablespoons of the cheese on top of the meat. Drizzle 1 tablespoon of the sauce on top of the cheese. Wrap the tortilla tightly around the filling and place it seam side down in the pan. Repeat with the remaining tortillas, filling and sauce, placing the tortillas side by side in the pan. It’s okay if they are snuggled in tightly. Pour the remaining sauce over the top of the stuffed enchiladas. Cover the dish with foil and bake for 30 minutes.

Remove the pan from the oven and take off the foil. Sprinkle the remaining cheese on top and return the pan to the oven. Bake for an additional 5 minutes, or until the cheese is melted. Serve with shredded lettuce, avocado, cilantro and/or sour cream, as desired.

GLUTEN-FREE ADAPTABLE Use brands of enchilada sauce and corn tortillas that are known to be gluten-free.

Substitute 1¹⁄₂ cups shredded chicken breast for the beef to make chicken enchiladas

grilled balsamic skirt steak with grilled corn salsa

Makes: 4 servings Prep Time: 30 minutes + marinating time Cook Time: 18 minutes

There isn’t much that I don’t love about summer. Taking walks on the beach, reading a zillion books, and grilling some great steaks on the barbecue are included in that love. Skirt steak is my favorite cut of steak for many reasons. It takes on the flavor of marinade easily, it’s easy to grill, and it pairs nicely with just about everything.

MARINADE

¹⁄₄ cup extra-virgin olive oil

¹⁄₄ cup balsamic vinegar

¹⁄₄ cup chopped fresh basil

1 tablespoon packed brown sugar

2 garlic cloves, minced (about 1¹⁄₂ teaspoons)

1 teaspoon salt

¹⁄₂ teaspoon freshly ground black pepper

STEAK

1¹⁄₂ pounds skirt steak, fat trimmed

SALSA

2 large ears corn, shucked and rinsed (see Change It Up!)

1 cup chopped cherry tomatoes

2 tablespoons extra-virgin olive oil

1 tablespoon balsamic vinegar

2 tablespoons finely chopped fresh basil

Salt and freshly ground black pepper, to taste

Place the marinade ingredients into a large zip baggie or a glass pan and stir them together. Add the steak to the marinade and turn it to coat. Marinate the steak for at least 4 hours or overnight in the refrigerator, turning it often to coat all sides of the steak.

When you’re ready to grill, remove the steak from the refrigerator and allow it to sit at room temperature for about 30 minutes. Soak the corn in a large bowl of water for 30 minutes. Preheat the grill to medium. Place the corn on the hot grill grates, grilling until the ears are slightly charred on all sides. Remove them from the grill and let them cool. Cut the corn kernels off of the cobs (see Tips). In a large bowl, mix the corn, tomatoes, olive oil, vinegar and basil. Season with salt and pepper, to taste.

Drain the steak from the marinade and grill, covered, until it has good grill marks, 5 to 6 minutes. Flip and cook, covered, until the steak is done to your liking, 4 to 5 minutes for medium rare (cut into the steak to check). Transfer the steak to a cutting board and let it rest for 5 to 10 minutes. Thinly slice the steak against the grain. Serve the sliced steak topped with the corn salsa.

TIP To cut the corn kernels off the cob: Cut a small slice off of the end of the cob to create a flat surface. Set the flat end of the corn upright inside of a bowl, holding it at the top. Cut down the sides of the cob with a sharp knife and the corn kernels will collect inside of the bowl.

Try using flank or hanger steak with this marinade too.

You can serve this steak with raw corn salsa too. Just cut the corn kernels off of the cob and mix it with the other salsa ingredients.

bacon-wrapped meatloaf with brown sugar glaze

Makes: 8 servings Prep Time: 30 minutes Cook Time: 65 minutes

If I told you that this meatloaf was kid-approved, would you be convinced enough to try it? How about if I told you that my meatloaf-obsessed son—the kid who requests meatloaf for dinner more than any other dish on the planet (besides ravioli)—craves this meatloaf over any he’s ever tried? And what if I told you that this meatloaf is covered in a solid layer of bacon … would you be convinced then? We sure love meatloaf around our house, and we love bacon too. Their partnership was meant to be, and they make a wonderful meatloaf together.

MEATLOAF

1 cup finely chopped mushrooms

³⁄₄ cup finely chopped onion

1 tablespoon Worcestershire sauce

1 tablespoon dry sherry or Dijon mustard

1 tablespoon chopped fresh thyme

2 garlic cloves, minced

1 teaspoon kosher salt

¹⁄₂ teaspoon freshly ground black pepper

1¹⁄₂ cups torn day-old bread pieces

¹⁄₂ cup whole milk

2 large eggs

1¹⁄₂ pounds 85% lean ground beef

¹⁄₂ pound ground pork sausage

GLAZE

¹⁄₂ cup chili sauce or barbecue sauce

¹⁄₄ cup packed light brown sugar

2 teaspoons cider vinegar

TOPPING

8 slices bacon

Preheat the oven to 350°F. Spray a 9 × 13-inch pan with nonstick spray.

In a medium bowl, mix the mushrooms, onion, Worcestershire sauce, sherry, thyme, garlic, salt and pepper.

In a separate medium bowl, mix the bread pieces, milk and eggs.

In a large bowl, use clean hands to gently combine the ground meats. Add in the mushroom and bread mixtures and continue to gently combine. Form into a 4 × 10-inch loaf in the pan.

In a small bowl, combine the glaze ingredients. Use half of the glaze to spread over the top of the loaf. Lay the bacon strips side by side over the glaze and across the width of the meatloaf.

Bake for 60 to 70 minutes, or until an instant-read thermometer tests 160°F when inserted into the center of the loaf. Turn the oven to broil and broil the meatloaf for 3 to 4 minutes, or until the bacon is crisp. While the meatloaf is broiling, warm the remaining glaze.

Remove the meatloaf to a serving platter and drizzle the remaining glaze on top.

TIP Don’t use turkey bacon for this recipe. The bacon is meant to deliver flavor to the meatloaf and give it a moist texture. Turkey bacon just won’t work well for that.

MAKE-AHEAD TIP Form the meatloaf in the pan, wrap it with the bacon, cover the pan and keep it refrigerated until it is ready to bake. This can be done up to 8 hours in advance. Let the meatloaf sit at room temperature for 30 minutes before baking.

SERVING SUGGESTION Serve alongside Creamy Dijon Mashed Potatoes for convenient dunking and scooping.

Use a mixture of beef and pork or beef and veal instead of beef and sausage.

smoky joe sliders

Makes: 8 mini sliders Prep Time: 30 minutes Cook Time: 35 minutes

I was a Sloppy Joe kid. My mother took advantage of the Sloppy Joe–craze of the ‘70s and put those spiced up hamburger-meat sandwiches into the regular dinner rotation. The idea is slightly genius, really. Kids seem to love ground beef, sweet things and soft hamburger buns. It’s a no-brainer, family-friendly dinner that your kids will eat. Yippee! I’ve changed up the Sloppy Joe a little bit to create the Smoky Joe. Smoked paprika adds a slightly smoky flavor to the dish, and piling the meat onto mini hamburger buns makes it fun for the little ones to nibble (and adults can feel like they’re eating light).

1¹⁄₂ pounds 85% lean ground beef

¹⁄₂ cup finely chopped onion

¹⁄₂ cup finely chopped bell pepper

1 8-ounce can tomato sauce

¹⁄₂ cup ketchup

¹⁄₂ cup water

2 tablespoons cider vinegar

1 tablespoon packed light brown sugar

1 tablespoon Worcestershire sauce

1 tablespoon cornstarch

1 teaspoon dry mustard

1 teaspoon smoked paprika

¹⁄₂ teaspoon chili powder

¹⁄₂ teaspoon salt

8 mini slider buns, buttered and toasted (see Tips)

Heat a large skillet over medium-high heat. Add the beef, onion and bell pepper. Use a spatula to break the meat apart and cook for 5 to 6 minutes, or until the meat has browned and vegetables are softened. Tilt the pan and move the mixture to one side. Spoon out and discard any accumulated fat. Add the tomato sauce, ketchup, water, vinegar, sugar, Worcestershire sauce, cornstarch, mustard, paprika, chili powder and salt, and bring the mixture to a boil. Reduce the heat to low. Cover and simmer for 30 minutes, stirring every so often to reincorporate the sauce into the meat. Add in a couple of tablespoons of water, if needed, if too much sauce evaporates while simmering.

Divide the meat mixture among the slider buns and serve.

GLUTEN-FREE ADAPTABLE Use brands of ketchup and Worcestershire sauce that are known to be gluten-free. Use gluten-free bread in place of slider buns.

DAIRY-FREE ADAPTABLE Don’t butter your slider buns.

TIP To toast the buns, spread each with a little bit of butter and heat them for a minute or two under the broiler, just until lightly browned.

Turn these into regular-size Joes by using 4 regular-size hamburger buns.

Get really crazy and make these even smokier. Melt a slice of smoked provolone or smoked Gouda on top.

pan-fried lemon-garlic rib eye steaks

Makes: 2 servings Prep Time: 25 minutes + marinating time Cook Time: 5 minutes

Romantic dinners for two should involve things that are easy to cook and a snap to clean up. They shouldn’t involve messy grills and a million dishes to wash, and they should be deliciously simplistic and fresh. I think a good steak falls into that category. Since I’ve never been skilled at grilling steaks to perfection, pan-frying them is an option that works fantastically for me. They sear up nicely, they cook quickly, and it’s easy to keep an eye on them. Just a few fresh ingredients are added for flavor to create a perfectly prepared steak.

2 8-ounce rib eye steaks, trimmed of excess fat

2 large garlic cloves, peeled and cut in half

Freshly ground black pepper

2 tablespoons extra-virgin olive oil, divided

1 tablespoon finely chopped fresh oregano, divided

1 tablespoon salted butter

2 teaspoons kosher salt

¹⁄₂ medium lemon

Rub both sides of the steaks with the split garlic halves. Coat both sides of the steaks with a generous sprinkle of pepper. Coat each steak with ¹⁄₂ tablespoon olive oil and press on ¹⁄₂ tablespoon oregano. Wrap the steaks in plastic wrap and let them sit at room temperature for 1 hour (see Tips).

Preheat a large skillet to medium heat. Add the butter and the remaining 1 tablespoon olive oil. Remove the steaks from the plastic wrap and sprinkle each with 1 teaspoon of the salt. Add the steaks to the hot pan and cook 2 minutes on the first side, or until they are seared a nice, deep brown. Turn the steaks over and add the lemon to the pan, cut side down. Turn heat to medium-low and cook for 2¹⁄₂ minutes more, or until the steaks become browned on the bottom. Your steaks will be medium rare at this point. Add a little more cooking time if you prefer your steak more well done. Remove the steaks to a cutting board and let them rest for 5 to 10 minutes before serving. Squeeze the pan-fried lemon over the two steaks. Serve immediately.

DAIRY-FREE ADAPTABLE Leave out the butter and substitute 1 tablespoon olive oil.

TIPS Cooking a steak at room temperature will allow for it to cook more evenly and quickly.

You’ll get a better result in pan-frying your steaks if you avoid using a nonstick skillet. The steaks will brown more nicely and hold a better texture if you opt for a stainless steel or cast-iron skillet.

MAKE-AHEAD TIP Wrap the steaks in plastic wrap and let them marinate in the refrigerator for several hours or up to 1 day. Remove the steaks from the refrigerator and let them sit at room temperature for 1 hour before cooking.

Of course, grilling is definitely an option for this steak as well. Preheat your grill to medium and grill the steaks 3 to 4 minutes per side for medium rare. Grill the lemon cut side down.

slow cooker italian pot roast

Makes: 6 servings Prep Time: 20 minutes Cook Time: 6 hours

When you come home after a day of running around all over tarnation and you’d just like to sit down and let someone else make you a really nice dinner, this is the recipe for you. This roast is cooked up by the good ol’ slow cooker. It’s slowly simmered in canned San Marzano tomatoes, and it turns out just as tender and comforting as you could imagine. I recommend serving it with polenta or boiled potatoes and a nice, crusty bread to soak up all of the red sauce that will accompany the meat.

3 pounds rump or chuck beef roast

4 garlic cloves, peeled and cut in half

1 tablespoon olive oil

1 large onion, cut into wedges

1 28-ounce can crushed San Marzano tomatoes (see Tips)

1 tablespoon chopped fresh rosemary or ¹⁄₂ tablespoon dried Italian seasoning

1 teaspoon kosher salt

¹⁄₂ teaspoon freshly ground black pepper

Trim any excess fat from the roast and discard. Cut eight 1-inch slits into the roast (four on the top and four on the bottom). Tuck a garlic half into each slit.

In a large skillet, heat the olive oil over medium-high heat. Add the roast and cook 1 to 2 minutes on on each side, achieving a deep brown color before turning to the next side.

Add the onion wedges to the slow cooker and place the browned roast on top. Pour the crushed tomatoes on top of the roast and sprinkle with the rosemary, salt and pepper. Cover and cook on high heat for 6 hours or on low heat for 10 hours. Skim the top of the liquid in the slow cooker for any accumulated fat and discard. Use two forks to pull apart the meat. Serve the meat topped with sauce.

TIPS San Marzano tomatoes can usually be found in your market’s canned tomatoes section. If you’re unable to locate them, purchase the best quality crushed tomatoes available.

If you’d like this dish to be ready to go in the morning when you’re taking off for work, do all of the precooking and place it in the slow cooker insert along with the sauce and onions, etc. Cover and keep it refrigerated. In the morning, simply place the insert in the slow cooker, turn it on and you’re good to go!

Serve the shredded meat in sandwiches instead. Pull apart the meat and pile it into Italian sandwich rolls along with some of the sauce.

rosemary and garlic leg of lamb roast

Makes: 6 to 8 servings Prep Time: 15 minutes Cook Time: 2 hours and 30 minutes

My grandma and grandpa lived on a ranch as I was growing up. There were cows, chickens, sheep, a mean rooster and horses that were too old to ride. Grandma drove a bright pink jeep around that ranch, she baked endless pies and jam with fruit from her orchards and she made the most tender lamb roast I’ve ever tasted. Memories of time spent on that ranch are indeed treasured. I like to think that Grandma would be proud of my lamb roast recipe. It’s roasted slowly and seasoned just enough to bring out the brilliant flavor of the lamb itself.

4- to 5-pound boneless leg of lamb roast, fat trimmed to ¹⁄₄ inch thick

1 tablespoon freshly squeezed lemon juice (see Tips)

1 tablespoon olive oil

8 medium garlic cloves, minced

3 tablespoons chopped fresh rosemary

1 tablespoon kosher salt

2 teaspoons freshly ground black pepper

1 teaspoon finely grated lemon zest

Preheat the oven to 425°F. Place the lamb on the rack of a foil-lined roasting pan.

In a small bowl, whisk together the lemon juice and olive oil and use clean hands to rub it all over the lamb roast.

In a small bowl, combine the garlic, rosemary, salt, pepper and lemon zest. Rub this mixture into the surface of the roast, making sure that you cover all sides.

Place the lamb in the oven and roast for 20 minutes. Reduce the oven temperature to 325°F and continue to roast 2 to 2¹⁄₂ hours, or until the meat thermometer inserted into the center of the roast registers 145°F to 150°F (see Tips).

Remove the lamb from the oven and allow it to rest for about 15 minutes before carving. The temperature will continue to rise 5 or 6°F.

TIPS Zest your lemon before you juice it.

The general rule for roasting lamb is to cook it 30 minutes per pound, so be sure to check your measurements and do the math.

Sliced lamb makes for wonderful, next-day sandwich leftovers.

Substitute fresh oregano or thyme for the rosemary.

home-roasted (no-brainer) lemon, herb and garlic chicken

Makes: 4 servings Prep Time: 15 minutes Cook Time: 1 hour and 15 minutes

Food writer and cookbook author Michael Ruhlman once wrote a post on his blog called, “America: Too Stupid to Cook.” The post was about the popularity of buying prepared foods (like cake mixes and rotisserie chickens) so that people don’t have to be inconvenienced with the time-consuming experience of making something from scratch. His point was that Americans are being taught that cooking is so difficult that we need others to do it for us. He then proceeded to show the world how incredibly easy it is to make a roasted chicken at home. Bravo to Ruhlman and others who are showing people that cooking does not have to be time-consuming or difficult. Here’s another chicken for you, with flavors of herbs and lemon, roasted to perfection with a crispy skin, and it happens to be much better than any you’d buy at the store.

1 whole chicken (about 5 pounds)

1 tablespoon olive oil

2 large garlic cloves, minced

2 teaspoons chopped fresh thyme

1 teaspoon freshly grated lemon zest (about ¹⁄₂ lemon)

Kosher salt and freshly ground black pepper

Preheat the oven to 450°F. Spray a Dutch oven or broiler pan with nonstick spray.

Remove the giblets and neck from the inside of your chicken. Rinse the chicken and pat it dry. Place the chicken in the prepared pan.

In a small bowl, combine the olive oil, garlic, thyme and lemon zest. Use clean hands to rub it all over the chicken and underneath the skin. Sprinkle the chicken generously with salt and pepper.

Roast for 30 minutes, then reduce the oven temperature to 400°F and roast for an additional 45 minutes, or until a thermometer inserted into the meaty part of the thigh registers 165°F. Transfer the chicken to a cutting board. Cover it with a piece of foil, let it rest for 10 minutes and then slice and serve.

TIP Tie the legs together with string up and over the breasts. This helps keep the breast meat moist while roasting.

Other ways to roast your chicken: Cover the bird with 2 tablespoons grated orange zest, 1 tablespoon oil, salt and pepper. Or rub a paste of 1 tablespoon bacon fat, 1 tablespoon butter and 2 minced garlic cloves underneath the skin.

chicken and black bean enchiladas with mango enchilada sauce

Makes: 6 servings Prep Time: 45 minutes Cook Time: 55 minutes

Mangoes definitely have a place in Mexican food dishes. Just when you think your mouth has been overtaken by the heat and fire of a hot pepper, mango comes in and saves the day by cooling off your taste buds with its sweet flavor and sleek texture. That’s why adding them to enchilada sauce, and even adding them to enchiladas themselves, is a great idea. These enchiladas happen to combine both the sweet and the spice in a most pleasant way.

SAUCE

2¹⁄₂ cups enchilada sauce, canned or homemade

1 large mango, peeled, cored and chopped (about 1 cup)

2 teaspoons freshly squeezed lime juice

ENCHILADAS

1¹⁄₂ cups shredded cooked chicken

1 15-ounce can black beans, rinsed and drained

12 8-inch corn tortillas, warmed or fried (see Tips)

1 large mango, peeled, cored and finely chopped (about 1 cup)

2 cups shredded Monterey Jack cheese, divided

To prepare the enchilada sauce, add the sauce, mango and lime juice to a food processor or blender. Process until smooth.

Preheat the oven to 350°F. Spray a 9 × 13-inch pan with nonstick spray. Spread ³⁄₄ cup of the sauce in the bottom of the prepared pan to coat.

To assemble the enchiladas, in a medium bowl, mix the chicken and black beans. Place a tortilla on a flat work surface. Spoon ¹⁄₄ cup of the chicken mixture down the middle of the tortilla. Top it with a spoonful of mango chunks, 2 tablespoons cheese and 1 tablespoon enchilada sauce. Wrap the tortilla tightly around the filling and place it seam side down in the pan. Repeat with the remaining tortillas and filling, placing the tortillas side by side in the pan. It’s okay if they’re snuggled in tightly. Pour the remaining sauce over the top of the stuffed enchiladas. Cover the pan with foil and bake for 30 minutes.

Remove the pan from the oven and take off the foil. Sprinkle the remaining cheese on top and return the pan to the oven. Bake for an additional 10 minutes, or until the cheese is melted and bubbly. Serve immediately.

GLUTEN-FREE ADAPTABLE Use brands of enchilada sauce, black beans and corn tortillas that are known to be gluten-free.

VEGETARIAN ADAPTABLE Use 1¹⁄₂ cups cooked rice instead of chicken.

TIP To fry the tortillas: In a small pan, heat ¹⁄₃ cup vegetable oil to medium heat. Fry the tortillas one at a time, about 10 seconds on each side. Place them on a paper towel–lined plate to drain, adding a paper towel in between each tortilla. To warm the tortillas, wrap a stack of 3 at a time in damp paper towels and microwave them for 25 seconds, until they are warmed and softened. Alternatively, wrap them in foil with a few sprinkles of water and heat them in the oven at 350°F for 10 to 15 minutes, until they are warm and pliable.

Serving idea: Place the enchiladas on a bed of chopped lettuce and top with sliced avocado, chopped tomatoes and sour cream.

Use ground or shredded beef in place of the chicken.

chicken with sweet apricot and balsamic vinegar glaze

Makes: 6 servings Prep Time: 15 minutes Cook Time: 40 minutes

On weeknights, we’re usually rushing home from sports practices and trying to get homework done too. Easy, no-stress dinner ideas are “key” for times like these. This chicken recipe is great because you can throw rice on the stove and toss this in the oven. The sauce bakes up with the chicken, and your whole dinner is done in just 40 minutes.

12 boneless, skinless chicken thighs, trimmed of excess fat (see Tip)

³⁄₄ cup apricot jam

2 large garlic cloves, minced

1 teaspoon prepared horseradish

2 tablespoons balsamic vinegar

1 tablespoon cornstarch

1 teaspoon salt

¹⁄₂ teaspoon freshly ground black pepper

Preheat the oven to 375°F. Spray a 9-inch square pan with nonstick spray.

Place the chicken thighs side by side in the prepared baking pan.

In a small bowl, mix the jam, garlic and horseradish. In another small bowl, combine the vinegar and the cornstarch and stir to dissolve. Stir it into the jam mixture. Spread the sauce evenly over the tops of the chicken thighs. Sprinkle salt and pepper.

Bake, uncovered, for 40 to 50 minutes, or until the center of the chicken thighs registers 165°F. Serve immediately with juices drizzled over.

GLUTEN-FREE ADAPTABLE Use a brand of jam that is known to be gluten-free.

TIP I use chicken thighs with this recipe because they cook more tenderly than chicken breasts. The best chicken thighs can be found at markets that carry higher quality meats. Cheap chicken thighs tend to have a lot of fat attached and not enough meat. I like to spend a little more and find the better quality, meaty thighs for this dish.

SERVING TIP Serve over rice, orzo or potato—anything that would be good for scooping up the excess apricot sauce.

Substitute orange marmalade for the apricot jam if you’d like, and add in 1 tablespoon brown sugar if you do so.

super-simple lemon and herb–marinated grilled chicken

Makes: 6 servings Prep Time: 20 minutes + marinating time Cook Time: 12 minutes

Lemon juice acts as the tenderizer in this no-oil marinade. Simply combined with fresh herbs, garlic and Dijon mustard, it turns out to be a surprisingly tender, moist and flavorful grilled chicken. It’s a good recipe for summertime, when you’re eating light and frantically struggling to squeeze into your swimsuit, and if you already look good in a swimsuit, it’s probably because you eat good stuff like this.

¹⁄₂ cup freshly squeezed lemon juice

¹⁄₄ cup Dijon mustard

¹⁄₄ cup fresh herbs (any combination of thyme, oregano, and/or rosemary)

1 tablespoon Worcestershire sauce

2 large garlic cloves, minced

1 teaspoon onion powder

¹⁄₂ teaspoon salt

¹⁄₄ teaspoon freshly ground black pepper

6 6- to 8-ounce skinless boneless chicken breast halves (see Tips)

In a medium bowl, whisk together the lemon juice, mustard, fresh herbs, Worcestershire sauce, garlic, onion powder, salt and pepper. Add the chicken and marinade to a large zip baggie. Marinate for 1 to 2 hours (see Tips).

Preheat the grill to medium. Drain and discard the marinade. Grill the chicken 6 to 8 minutes on each side, or until chicken is cooked through.

GLUTEN-FREE ADAPTABLE Use brands of Dijon and Worcestershire sauce that are known to be gluten-free.

TIPS In this recipe, you don’t want to overmarinate the chicken. If left in the marinade for more than 2 hours, the lemon juice will begin to “cook” the chicken and give it a stronger-than-desired flavor.

Pound out the chicken breasts so they are all an even thickness. That will make them much easier to grill and they’ll cook more evenly.

Use this recipe for bone-in chicken too and bake it in the oven at 425°F for 25 to 35 minutes, or until the interior of the chicken measures 165°F.

This flavorful chicken makes a great addition to salad to make it a main dish.

tortilla-crusted chicken tenders with southwestern dipping sauce

Makes: 4 servings Prep Time: 25 minutes Cook Time: 10 minutes

My husband and I have encouraged our dear son to taste and enjoy all kinds of food. When he grows up, he can proudly declare that he was not raised on chicken tenders and boxed macaroni and cheese alone. Sure, we’ve always had a convenience food or two in our kitchen to get us through some busy nights, but we haven’t allowed our child to become dependent on eating that kind of thing on a regular basis. Here’s a homemade version of chicken tenders that uses corn tortillas for breading. The dipping sauce is wonderful, but picky kids can certainly opt for ketchup or Ranch dressing.

SAUCE

¹⁄₄ cup mayonnaise

¹⁄₄ cup buttermilk

2 tablespoons chopped fresh cilantro

2 teaspoons red taco sauce

1 teaspoon freshly squeezed lime juice

¹⁄₄ teaspoon garlic powder

¹⁄₄ teaspoon kosher salt

¹⁄₈ teaspoon dried oregano

¹⁄₈ teaspoon cumin powder

CHICKEN TENDERS

4 taco-size corn tortillas

4 tablespoons all-purpose flour

³⁄₄ teaspoon ground cumin

¹⁄₂ teaspoon salt

2 large egg whites, lightly beaten

1 tablespoon milk

1¹⁄₂ pounds chicken tenders

¹⁄₄ cup vegetable or canola oil

To prepare the sauce, in a small bowl, whisk together the sauce ingredients. Cover and refrigerate the sauce until serving time.

To prepare the chicken, tear the tortillas into pieces and add them to a food processor. Process until the tortillas turn into fine crumbs. Transfer the tortilla crumbs to a bowl and mix them with the flour, cumin and salt. In a second bowl, whisk together the egg whites and milk.

Dip the chicken tenders into the egg white mixture and then into the crumb mixture to coat. In a large skillet, heat the oil over medium-high heat. Add the chicken strips to the skillet and cook until the chicken has a crispy golden exterior and is cooked through, 2 to 3 minutes on each side. Serve immediately with the sauce.

GLUTEN-FREE ADAPTABLE Use brands of mayonnaise, taco sauce and tortillas that are known to be gluten-free. Use a gluten-free flour blend in place of all-purpose flour.

TIP The sauce may be prepared up to 1 day ahead.

QUICK AND EASY TIP Place the crumb mixture into a large zip baggie. Coat the chicken strips all at once in the egg mixture, then drop the strips into the baggie, shaking off any excess egg as you go. Give the bag a few shakes and all of your chicken strips will be coated and ready for frying.

Make a baked variety of chicken tenders instead. Place the coated chicken tenders on a greased baking sheet, spray them lightly with cooking spray and bake at 450°F for 15 to 20 minutes, or until they are golden and cooked through.

Try using turkey tenders for this recipe in place of chicken.

sweet lemon–glazed drumsticks

Makes: 4 to 6 servings Prep Time: 15 minutes + marinating time Cook Time: 50 minutes

There is something to be said about buying inexpensive meat once in a while. You’ll spend less than half of what you might normally spend on dinner, which leaves more room for a nice side dish, a bottle of wine, or a tall vanilla latte. Chicken drumsticks fall into that category. Besides the fact that kids dig picking up a drumstick in their itty bitty fingers and nibbling the chicken right off the bone, they’ll enjoy the sweet lemon flavor in this chicken, and not a soul will be the wiser that you’ve actually skimped on dinner.

12 chicken drumsticks (skin-on)

¹⁄₂ cup freshly squeezed lemon juice (about 4 medium lemons; see Tips)

¹⁄₄ cup Dijon mustard

2 tablespoons extra-virgin olive oil

2 tablespoons chopped fresh herbs—oregano or thyme (or both)

2 tablespoons honey

2 tablespoons apple cider vinegar

1 tablespoon grated lemon zest

1 tablespoon packed light brown sugar

1 teaspoon minced garlic (1 medium clove)

1 teaspoon salt

¹⁄₂ teaspoon freshly ground black pepper

Rinse the chicken and pat it dry. Lay the drumsticks side by side in a 9 × 13-inch glass dish that has been sprayed with nonstick spray.

In a medium bowl, whisk together the remaining ingredients. Pour the marinade over the chicken and turn it to coat it completely. Cover the dish with plastic wrap and refrigerate for 1 hour (or up to 4 hours). Turn the chicken every once in a while to reincorporate the marinade ingredients.

Preheat the oven to 375°F. Drain the chicken from the marinade and transfer it to a roasting pan. Bake for 50 to 60 minutes, or until the chicken is tender and juices run clear when pierced with a fork.

GLUTEN-FREE ADAPTABLE Use a brand of Dijon mustard that is known to be gluten-free.

TIPS Zest your lemons before you juice them.

Why leave the skin on? The skin will crisp up nicely during the roasting process and provide the fat needed to keep the chicken from drying out. You can pull off the skin on your dinner plate if you don’t wish to eat it, but I highly recommend that you try it first!

Make this an orange-glazed chicken by substituting orange juice and zest for the lemon juice and zest.

This marinade works well with boneless chicken breasts too. Marinate using the same instructions and then throw them on the grill for quick and flavorful grilled chicken breasts.

mahimahi with creamy coconut-ginger sauce

Makes: 6 servings Prep Time: 15 minutes Cook Time: 20 minutes

I originally created this coconut-ginger sauce to use as a drizzle over fish for a dinner party. It was simple to make and so well received by my guests that I had to include it in the cookbook. Use the freshest mahimahi you can find. The sauce is delightfully creamy, and it delivers just a little punch of coconut and ginger flavor to this mild and flaky fish.

6 6-ounce portions skinless mahimahi fillets, rinsed and patted dry

2 tablespoons extra-virgin olive oil

1 tablespoon chilled salted butter, cut into 6 pieces

Salt and freshly ground black pepper

1¹⁄₂ cups canned coconut milk (see Tips)

3 teaspoons freshly squeezed lime juice

3 teaspoons packed light brown sugar

1¹⁄₂ teaspoons chili paste

1¹⁄₂ teaspoons fish sauce

1¹⁄₂ teaspoons grated fresh ginger

Chopped fresh chives, optional

Preheat the oven to 375°F. Spray a 9 × 13-inch pan with nonstick spray.

Place the fish in the prepared dish, leaving a small amount of space between each fillet. Drizzle the olive oil on top of the fillets. Top each fillet with a piece of butter. Sprinkle the fish generously with salt and pepper. Bake for 20 to 30 minutes, or until the fish is cooked through and flakes apart easily with a fork (time will vary depending on the thickness of your fillets).

Meanwhile, prepare the sauce. In a medium saucepan, bring the coconut milk, lime juice, sugar, chili paste, fish sauce and ginger to a boil over medium-high heat. Reduce the heat to low. Simmer, stirring often, until the sauce has thickened slightly, 2 to 3 minutes. Remove the sauce from heat.

Serve each mahimahi fillet with sauce drizzled on top. Garnish with chives, if desired.

GLUTEN-FREE ADAPTABLE Use brands of chili paste and fish sauce that are known to be gluten-free.

TIPS For best results, use regular coconut milk. If you opt for a low-fat coconut milk, you’ll end up with a very thin sauce.

Both chili paste and fish sauce can be found in the Asian products section of your market. Ask your grocery manager if you are unable to locate them.

Substitute salmon, halibut, or another flaky fish for the mahimahi.

epic shrimp tacos with chipotle cream

Makes: 8 tacos Prep Time: 40 minutes Cook Time: 10 minutes

I had my first fish taco in 1986. It was Spring Break, and I was down in San Felipe, Mexico, with a bunch of crazy college friends. We ate fish tacos daily during our stay, buying them from street carts for a buck and gobbling them up one after the other, washing them down with Mexican beer. Southern California is now pretty much a mecca for fish tacos. We eat them for lunch or we eat them for dinner. You can buy them in one of a zillion tiny Mexican fast-food places, or you can order them in fancy restaurants. Everyone seems to have their own unique twist on the fish taco. In this version, marinated, cooked shrimp are served up fajita-style with red bell pepper strips and onion. Then they’re tucked into a warmed flour tortilla, topped with lettuce and cilantro and finished off with a simple, spiced-up sour cream sauce.

SHRIMP AND MARINADE

1¹⁄₂ pounds large, raw shrimp, peeled, deveined and tails removed

Grated zest of ¹⁄₂ medium orange

Grated zest of 1 large lime (see Tips)

CHIPOTLE CREAM SAUCE

1 8-ounce tub sour cream

2 tablespoons minced red onion

1 tablespoon chopped fresh cilantro

1 tablespoon freshly squeezed lime juice

1 medium garlic clove, minced

1 whole chipotle pepper in adobo sauce, seeded and chopped

1 teaspoon adobo sauce (from the can)

¹⁄₂ teaspoon ground cumin

¹⁄₈ teaspoon salt

REMAINING INGREDIENTS

1 tablespoon vegetable or canola oil

1 large red bell pepper, seeded, ribs removed and thinly sliced

¹⁄₂ medium red onion, thinly sliced

8 soft, taco-size flour tortillas, warmed (see Tips)

¹⁄₂ head iceberg lettuce, shredded

¹⁄₂ cup chopped fresh cilantro

8 lime wedges

Place the shrimp and zests in a large zip baggie. Move the bag around to coat the shrimp with the zest. Marinate the shrimp in the refrigerator for at least 30 minutes.

In a medium bowl, whisk together the sauce ingredients. Cover and refrigerate the sauce until ready to serve.

In a large skillet heat the oil over medium-high heat. Add the bell pepper and onion and cook, stirring, until softened, 3 to 4 minutes. Add the shrimp and cook, stirring often, until the shrimp turn pink and begin to curl up, 5 to 6 minutes. Remove the pan from heat.

Divide the shrimp, pepper and onion among the 8 tortillas. Add the lettuce, drizzle with the chipotle cream sauce and sprinkle with cilantro. Serve with a lime wedge for squeezing.

GLUTEN-FREE ADAPTABLE Be sure to use a brand of adobo sauce that is known to be gluten-free. Use gluten-free corn tortillas in place of flour tortillas.

TIPS Zest your lime before juicing it.

To warm the tortillas: Wrap a stack of 3 at a time in damp paper towels and microwave them for 25 seconds, until they are warmed and softened. Alternatively, wrap them in foil with a few sprinkles of water and heat them in the oven at 350°F for 10 to 15 minutes, until they are warm and pliable.

Add ¹⁄₄ cup Mexican beer or tequila to the zest in the shrimp marinade.

shrimp and cashew stir-fry with udon noodles

Makes: 4 servings Prep Time: 25 minutes Cook Time: 15 minutes

Stir-fry is just about the easiest meal you can make for your family. Everything can be prepped ahead—the sauce, the vegetables, chopping and preparing the protein. When the time comes to put it all together, throw some noodles or rice on the stove to cook, grab a skillet and mix all of your stir-fry ingredients together. It’s so simple and healthy and delicious. The best part—it can be customized to add in the things that your family enjoys the most.

10 ounces udon noodles

¹⁄₂ cup sherry

3 tablespoons honey

2 tablespoons low-sodium soy sauce

1¹⁄₂ tablespoons chili-garlic sauce

1 tablespoon minced fresh ginger

1 tablespoon vegetable or canola oil

1 medium red bell pepper, seeded, ribs removed and thinly sliced

¹⁄₂ medium sweet onion, sliced

1¹⁄₂ pounds medium shrimp, peeled, deveined and tails removed

³⁄₄ cup raw cashews

³⁄₄ cup snow peas, sliced

1 8-ounce can sliced water chestnuts, drained

Cook the noodles according to package directions. While the noodles are cooking, prepare the rest of the ingredients.

In a medium bowl, whisk together the sherry, honey, soy sauce, chili-garlic sauce and ginger. Set aside.

In a large skillet, heat the oil over medium-high heat. Add the bell pepper and onion and cook, stirring, until they are slightly softened, 3 to 4 minutes. Add the shrimp and cashews and cook until the shrimp begin to turn pink and curl, 4 to 5 minutes. Decrease the heat to medium and add the snow peas, water chestnuts and reserved sauce. Bring the sauce to a boil and simmer until it is hot and slightly thickened. Divide the noodles among four bowls and top with the vegetable-shrimp mixture. Drizzle any pan juices on top and serve immediately.

GLUTEN-FREE ADAPTABLE Use brands of chili-garlic sauce and soy sauce that are known to be gluten-free. Serve over gluten-free noodles or rice in place of udon noodles.

TIPS Add in any of your favorite stir-fry vegetables.

Both udon noodles and chili-garlic sauce can be found in the Asian products section of your market. Ask your grocery manager if you are unable to locate them.

Chicken may be substituted for the shrimp with similar results. Serve this stir-fry over rice instead of noodles.

baked sole with lemon-panko crust

Makes: 4 servings Prep Time: 20 minutes Cook Time: 20 minutes

Every summer my family heads to the East Coast for a little R & R on Boston’s South Shore. There is a wonderful little local fish market nearby where I can pick up fresh-off-the-boat fish any day of the week. That’s where the inspiration for this dish comes from. There is really nothing like fresh fish combined with just a few ingredients to create a simple and delicious dinner. Nothing fancy here.

1¹⁄₄ pounds sole fillets, rinsed and patted dry

2 tablespoons mayonnaise

1 tablespoon freshly squeezed lemon juice (see Tips)

¹⁄₂ teaspoon salt

¹⁄₄ teaspoon freshly ground black pepper

1 cup panko bread crumbs

1 tablespoon freshly chopped flat-leaf parsley

2 teaspoons freshly grated lemon zest

¹⁄₂ teaspoon garlic powder

4 lemon wedges

Preheat the oven to 400°F. Line a large baking sheet with foil and place a rack on top. Spray the rack with nonstick spray.

Place the fillets on a piece of waxed paper in one layer. In a small bowl, mix the mayonnaise and lemon juice. Brush the mixture on the top of the fillets. Sprinkle the tops with the salt and pepper.

In a wide, shallow bowl, mix the bread crumbs, parsley, lemon zest and garlic powder. Dip the coated fillets into the crumb coating, covering both sides. Place the crumb-coated fillets onto the baking rack, mayonnaise side up.

Bake the fish, uncovered, for 15 minutes. Set the oven to broil and broil until the crumbs are browned and the fish is opaque, 3 to 4 minutes (see Tips). Serve with lemon wedges.

TIPS Zest your lemon before juicing it, since you’ll need to use zest in the coating. Two lemons should be perfect for this recipe—one for zesting and juicing and one for slicing into wedges to serve with the fish.

Opaque, perfectly done fish will come apart easily when tested with a fork. Just stick your fork into one of the fillets and pull. If it comes apart without having to tug at it, your fish is done.

Meyer lemons are incredible and they give this dish a sweet bump in flavor. Look for Meyer lemons November through March in your market.

Acceptable substitutes for sole are flounder, cod, orange roughy or haddock. Feel free to use any of those in place of the sole for a similar outcome. If the fish is thicker than thin-cut sole, you’ll need to adjust the baking time accordingly.

oven-roasted barbecued salmon

Makes: 4 servings Prep Time: 15 minutes Cook Time: 20 minutes

I have my sister Susie to thank for this recipe. Living in the Northwest, Susie has access to some pretty amazing varieties of fresh salmon. She has made this salmon recipe for as long as I can remember. I’ve always loved it because it’s a fast, no-fuss way to prepare salmon, and its sweet flavor is one that is attractive to kids and totally family-friendly.

4 6-ounce salmon fillets (bones removed)

3 tablespoons Dijon mustard

2 tablespoons low-sodium soy sauce

1 tablespoon honey

1 tablespoon salted butter, melted

1 tablespoon packed light brown sugar

1 tablespoon olive oil

1 teaspoon minced garlic (1 medium clove)

4 lime wedges

Spray a 9-inch square glass dish (or similarly sized casserole dish) with nonstick spray. Place the salmon fillets in the prepared dish.

In a small bowl, whisk together the Dijon, soy sauce, honey, butter, sugar, olive oil and garlic. Spoon the marinade evenly over the salmon. Cover the dish with plastic wrap and refrigerate for 30 to 60 minutes.

Preheat the oven to 425°F.

Remove the plastic wrap and bake the salmon for 20 to 25 minutes, or until the fish is cooked through and flakes away easily with a fork. Serve the fillets with lime wedges for squeezing.

GLUTEN-FREE ADAPTABLE Use brands of soy sauce and Dijon that are known to be gluten-free.

DAIRY-FREE ADAPTABLE Leave out the butter.

TIP You can leave skin on the salmon (on one side), or you can ask your seafood department to remove it completely. If the skin is on, cook it skin side down and the fish will easily flake away from the skin when you dish it out to serve.

Cook the salmon on a medium-heated grill instead. Drain the marinade from the salmon, place it on a grill pan and grill for 12 to 18 minutes, or until the salmon is cooked through and flakes away easily with a fork.

newlywed pasta

Makes: 2 servings Prep Time: 20 minutes Cook Time: 10 minutes

I knew how to cook when I got married some eighteen years ago. Or at least I could follow a recipe. As a young bride, I wasn’t particularly great at creating things from scratch, or from my head or from looking at what I had in the refrigerator. But I knew what we liked best (pasta), and I fiddled with variations of it quite often. This is the combination that we liked best, and we ate it for dinner fifty-two times the first year we were married. Its simple list of ingredients is not overwhelming for someone who is new to cooking, and it packs a big flavor punch.

6 ounces angel hair pasta

2 tablespoons extra-virgin olive oil

1 teaspoon minced garlic

¹⁄₂ teaspoon red pepper flakes

¹⁄₄ cup fresh basil, cut into thin strips

¹⁄₄ cup sun-dried tomatoes (dried or packed in oil; see Tips)

³⁄₄ cup freshly grated Parmesan cheese, divided

¹⁄₄ cup toasted pine nuts (see Tips)

Salt and freshly ground black pepper, to taste

Cook the noodles according to the package directions.

While the noodles are cooking, in a large skillet, heat the olive oil over medium heat. Add the garlic and red pepper and cook, stirring, until fragrant, about 1 minute. Add the basil and sun-dried tomatoes and cook, stirring, for 1 additional minute. Scoop the cooked angel hair pasta into the skillet and toss gently until warmed through. Add ¹⁄₂ cup of the cheese and the pine nuts and toss again. Divide the pasta between 2 bowls and sprinkle each with an additional 2 tablespoons of cheese. Sprinkle with salt and pepper, to taste.

TIPS If you choose to use sun-dried tomatoes packed in oil, just make sure you drain them thoroughly. If you use the dried version, measure out ¹⁄₂ cup, then hydrate them in 1 cup of very hot water for about 5 minutes, just until they are softened. Drain and use.

For toasting the pine nuts, heat a small skillet over medium heat. Add the raw pine nuts to the dry skillet. Stir constantly until the pine nuts begin to turn brown on all sides. Remove the pine nuts to a bowl to cool.

Use any kind of pasta for this dish—even ravioli or tortellini!

Add in a splash of white wine while cooking the sun-dried tomatoes and basil.

barbecue-sauced shrimp and bacon with orzo

Makes: 4 servings Prep Time: 40 minutes Cook Time: 15 minutes

If there are two things I’m utterly and completely obsessed with in this world of food, it’s barbecue sauce and bacon. I can barbecue sauce anything to make it taste good, and a little bit of added bacon has never made anything taste bad. This dish is completely family-friendly. If your family does not care for zucchini, go ahead and leave it out (or serve it on the side). I like to tell my son that vegetables in dishes like this just taste like the rest of the food in the dish, so eat up!

1¹⁄₂ cups orzo

1 tablespoon olive oil

1 cup chopped red onion (about 1 medium)

1¹⁄₂ pounds medium, raw shrimp, peeled, deveined and tails removed

1 large garlic clove, minced

¹⁄₄ teaspoon red pepper flakes

¹⁄₃ cup dry white wine

1¹⁄₂ cups thinly sliced zucchini (about 2 medium)

1¹⁄₂ cups diced Roma tomato (about 3 large)

¹⁄₂ cup bottled barbecue sauce

2 teaspoons chopped fresh oregano (or ³⁄₄ teaspoon dried)

5 slices bacon, cooked and crumbled (see Tips)

1 4-ounce package crumbled feta cheese

Salt and freshly ground black pepper, to taste

Cook the orzo according to the package directions.

While the orzo is cooking, in a large skillet, heat the olive oil over medium heat. Add the onion and cook, stirring, until softened and lightly browned, 4 to 5 minutes. Stir in the shrimp, garlic and red pepper and continue to cook, stirring occasionally, just until the shrimp turn pink and begin to curl up, 3 to 4 minutes. Add the wine and stir until it is almost evaporated, 1 to 2 minutes. Stir in the zucchini and cook until the zucchini is slightly softened, 3 to 4 minutes. Add the tomato, barbecue sauce and oregano. Cook just until heated through, 4 to 5 minutes. Stir in the bacon and cheese. Divide the pasta among 4 bowls, top with the shrimp mixture and season each with salt and pepper, to taste.

GLUTEN-FREE ADAPTABLE Use brands of barbecue sauce and bacon that are known to be gluten-free. Use a gluten-free pasta alternative.

DAIRY-FREE ADAPTABLE Leave out the feta cheese.

TIP For easy clean-up, cook your bacon in the oven. Preheat the oven to 400°F. Line a large, rimmed baking sheet with foil and place a rack on top. Spray the rack with nonstick spray. Lay the bacon slices on the rack. Bake for 15 to 20 minutes, or until the bacon is crisp. Timing will vary depending on the thickness of your bacon.

TIME-SAVING TIP Use cooked shrimp instead of peeling and deveining fresh shrimp yourself. Add it in with the tomato to heat through with the rest of the ingredients.

Serve this dish over steamed rice or quinoa instead of orzo.

cheese ravioli with brown butter and fresh tomato sauce

Makes: 6 servings Prep Time: 8 minutes Cook Time: 12 minutes

My son has dubbed ravioli as his favorite dinner choice ever. It figures that he chose something that is usually purchased already made either frozen or fresh. That makes dinner easy for me, but I generally like to jazz things like that up a bit. This recipe drizzles brown butter and basil with lightly sautéed tomatoes over freshly cooked ravioli. It couldn’t be simpler or more delicious.

2 9-ounce packages fresh ravioli

6 tablespoons (³⁄₄ stick) salted butter

2 cups cherry or pear tomatoes

¹⁄₂ cup finely chopped fresh basil

Salt and freshly ground black pepper, to taste

¹⁄₂ cup freshly grated Parmesan cheese

Cook the ravioli according to package directions.

While the ravioli is cooking, prepare the sauce. In a medium skillet, melt the butter over medium heat. Reduce the heat to low, add the tomatoes and cook until the tomatoes begin to soften and burst and the butter turns brown, about 7 minutes. Stir in the basil. Season the sauce with salt and pepper, to taste.

Serve the brown butter–tomato sauce over the freshly cooked ravioli. Sprinkle individual servings with cheese.

GLUTEN-FREE ADAPTABLE Use gluten-free ravioli.

TIPS This recipe can easily be halved. Just purchase one package of ravioli and cut the rest of the ingredient amounts in half.

I love to use multicolored sweet cherry tomatoes for this recipe—it makes it pretty!

Drizzle this sauce over any type of pasta, or use it as a topping for chicken too. Add sautéed, sliced zucchini or mushrooms to the sauce.

creamy skillet-baked penne pasta

Makes: 4 to 6 servings Prep Time: 20 minutes Cook Time: 30 minutes

Is there anything more comforting than a baked pasta dish? I don’t think so. It’s comfort food all the way. This dish of pasta is simmered for a short time on the stove before you pop it into the oven to create a melted layer of cheese that clings to the noodles. And even more irresistible is the fact that you’ll only dirty one pan in the preparation of dinner.

3 tablespoons salted butter

6 medium garlic cloves, minced

¹⁄₄ teaspoon red pepper flakes

3 tablespoons all-purpose flour

1¹⁄₂ cups 2% low-fat milk, slightly warmed (see Tips)

1¹⁄₂ cups warm tap water

1 28-ounce can crushed tomatoes

12 ounces dry penne pasta

¹⁄₂ teaspoon salt

¹⁄₂ cup freshly grated Parmesan cheese

¹⁄₄ cup finely chopped fresh basil

1 cup shredded mozzarella cheese

Preheat the oven to 475°F.

In a large, oven-safe skillet, melt the butter over medium heat. Add the garlic and red pepper and cook, stirring, for 1 minute. Whisk in the flour and cook until lightly browned, 1 to 2 minutes.

Increase the heat to medium-high. Slowly whisk in the milk and cook, stirring, until slightly thickened, about 3 minutes. Add the water, tomatoes, pasta and salt. Bring to a boil. Cover the skillet and reduce the heat to low. Simmer until the pasta is almost tender, 15 to 18 minutes. Remove the pan from heat and stir in the Parmesan and basil. Sprinkle the mozzarella cheese on top and place the skillet into the oven for 10 minutes, or until the cheese is hot and bubbly.

TIPS To warm the milk, just pour it into a glass measuring cup and heat it in the microwave or in a small saucepan on the stove. It should only take a short time, but watch it closely so it doesn’t bubble up and over the cup.

If you only have a skillet with a plastic handle, you can still turn it into an oven-safe skillet. Simply wrap the plastic handle of the skillet tightly with foil. Or you may opt to transfer the pasta to a casserole dish before baking.

Ziti and rigatoni work well for this dish, too.

Add more red pepper flakes if you like things spicy.

chicken spaghetti casserole

Makes: 6 servings Prep Time: 40 minutes Cook Time: 35 minutes

I live in San Diego, which isn’t really the Casserole Capital of America. People here eat grilled chicken, tofu, egg white omelettes, and salad with no dressing. Casseroles are among the evils that aren’t spoken here in SoCal. Whatever…. I eat casseroles. It must be because all of my distant Swedish relatives live in Minnesota, where comfort food is more welcomed. It’s in my genes, and it’s probably in my jeans too. This is a baked, cheesy spaghetti kind of casserole with chunks of chicken and a few vegetables tucked in there as well. It’s a big-time family favorite of ours.

7 ounces thin spaghetti

6 tablespoons (³⁄₄ stick) salted butter

2 cups sliced mushrooms

1 medium onion, chopped

1 large garlic clove, minced

3 tablespoons all-purpose flour

1 cup low-sodium chicken broth

1 cup milk

2¹⁄₂ cups shredded cheddar cheese, divided

2 cups chopped cooked chicken

1 10-ounce can Ro-Tel original diced tomatoes and green chiles

Salt and freshly ground black pepper, to taste

¹⁄₂ cup shredded Monterey Jack cheese

Preheat the oven to 350°F. Spray a 2-quart casserole dish with nonstick spray.

Cook the pasta according to the package directions, but only until it’s al dente (you still want a little bit of a bite to it). Set aside.

In a large, deep skillet, melt the butter over medium heat. Add the mushrooms, onion and garlic and cook, stirring, until the vegetables are softened, 4 to 5 minutes. Whisk in the flour, and then slowly whisk in the chicken broth. Turn the heat to medium-high. Slowly whisk in the milk, and continue to whisk while bringing the mixture to a boil. Continue to whisk until the mixture becomes slightly thickened, 3 to 5 minutes. Remove the skillet from heat and stir in 2 cups of the cheddar cheese, the chicken and tomatoes. Add salt and pepper, to taste. Stir in the cooked noodles. Pour the noodles and sauce into the prepared casserole dish. Sprinkle the remaining ¹⁄₂ cup cheddar cheese and the Jack cheese on top.

Bake 35 minutes, or until the casserole is hot and bubbly and golden brown.

TIPS Use any pasta for this casserole. It doesn’t necessarily have to be spaghetti.

If you’re not into mushrooms, substitute something else. Zucchini or peas would work well in this recipe.

Turn this casserole into a day-after-Thanksgiving meal by adding in leftover roasted turkey meat instead of chicken.

spinach and cheese–stuffed manicotti

Makes: 6 servings (2 manicotti per serving) Prep Time: 45 minutes Cook Time: 60 minutes

Manicotti is the ultimate family-friendly dish. It’s completely filling and the leftovers are even better than a freshly made batch. We make this when we have a handful of friends or family around, and it’s our go-to meal on Christmas night, when everyone is too exhausted to cook. It’s a nice, no-fuss recipe that everyone seems to love. Make it ahead, keep it in the fridge and toss it in the oven when everyone is ready to eat.

1 10-ounce package frozen spinach, thawed and squeezed dry

15 ounces ricotta cheese

8 ounces shredded mozzarella cheese (2 cups)

4 ounces cream cheese, softened

1 cup shredded Parmesan or Romano cheese, divided

2 large eggs

¹⁄₂ teaspoon salt

¹⁄₂ teaspoon freshly ground black pepper

4 cups bottled tomato-basil marinara sauce

1 box manicotti noodles (12 to 14 shells)

Preheat the oven to 350°F.

In a large bowl, mix the spinach, ricotta, mozzarella, cream cheese, ¹⁄₂ cup of the Parmesan, the eggs, salt and pepper. Stir together until well blended.

Spread 1¹⁄₂ cups of the sauce in the bottom of a 9 × 13-inch pan to coat.

Use a very small spoon or fork to stuff the uncooked shells with the filling (see Tips), letting it generously peek out of each end of the shell. Place the filled shell into the pan. Repeat with the remaining manicotti until you run out of shells and filling. You should be able to fill 12 to 14 shells.

Pour the remaining sauce over the shells, making sure it covers the noodles. Sprinkle the remaining ¹⁄₂ cup of Parmesan on top. Cover the pan tightly with foil and bake for 50 minutes, then remove the foil and bake for an additional 10 minutes.

TIPS I prefer to use the bag method of filling the manicotti noodles. Fill a large plastic freezer zip baggie (or a piping bag) with the filling. Snip the corner, gather the top of the bag together and squeeze the filling into the corner. Hold an uncooked manicotti shell in your hand and squeeze the bag to allow the filling to squeeze inside of the shell.

If you run out of room in your 9 × 13-inch pan, use a separate, smaller pan to accommodate the extra manicotti.

MAKE-AHEAD TIP Cover the pan of stuffed manicotti with foil and refrigerate (up to 8 hours ahead). Remove it from the refrigerator and let it sit at room temperature for 30 minutes before baking.

Make this recipe a little bit lighter by using part-skim ricotta and low-fat cream cheese.

If you’re not a big fan of spinach, it’s okay to leave it out and turn this into a cheese-stuffed manicotti.

bacon macaroni and cheese

Makes: 4 main-dish (or 6 side-dish) servings Prep Time: 30 minutes Cook Time: 50 minutes

Macaroni and cheese has always seemed like such an over-the-top sort of meal, one that I enjoy immensely but should avoid at all costs if I ever wish to maintain any sort of control over my body jiggle. We’ll ignore the diet for now. With a good dose of cheddar cheese and a generous handful of crispy bacon, I can easily call this a dish worthy of breaking through your daily calorie limit. Guests in our home dubbed this macaroni and cheese as “ridiculous”—translation: “out of this world!” Leftovers are just as good, so double this recipe if you want more.

8 ounces pasta (elbows or shells)

6 ounces (6 slices) center-cut bacon, chopped into 1-inch pieces

¹⁄₄ cup all-purpose flour

2³⁄₄ cups whole milk, warmed (see Tips)

1 tablespoon chopped fresh thyme

¹⁄₂ teaspoon mustard powder

¹⁄₂ teaspoon red pepper flakes

¹⁄₂ teaspoon kosher salt

¹⁄₄ teaspoon freshly ground black pepper

¹⁄₈ teaspoon ground nutmeg

3 cups shredded sharp cheddar cheese

¹⁄₂ cup shredded Swiss or Parmesan cheese

Preheat the oven to 375°F. Butter a 2- to 3-quart casserole dish.

Bring a medium pot of water to boil on the stove. Add the pasta and cook until very al dente, 6 to 10 minutes (time will vary depending on the type of pasta that you use; see Tips).

In a large skillet, fry the bacon over medium to medium-high heat until crisp, 6 to 8 minutes. Remove the bacon to a paper towel–lined plate to drain. Discard all but 1 tablespoon bacon drippings. Add the butter to the bacon drippings and heat over medium heat. When the butter is melted, whisk in the flour and cook for 1 minute. Slowly whisk in the warmed milk. Continue cooking, whisking constantly, until the mixture bubbles up and becomes thick. Remove the pan from heat and stir in the thyme, mustard powder, red pepper, salt, black pepper and nutmeg. Stir in the cheddar cheese, then the cooked pasta and bacon.

Pour the mixture into the prepared casserole dish (it will be very soupy). Sprinkle with the Swiss. Bake for 30 minutes, or until browned on top. Transfer the dish to a wire rack to cool for 5 minutes before serving.

VEGETARIAN ADAPTABLE Leave out the bacon.

Cooking the pasta “al dente” means that the pasta will still have the slightest bit of bite to it (cook for 2 to 3 minutes less than the suggested cooking time on the box).

Serve a bottle of Tabasco on the side for those who like things spicy.

Add a crumb topping to this dish. In the bowl of a food processor fitted with a steel blade, combine 1 medium garlic clove and 1¹⁄₂ tablespoons finely chopped parsley and pulse until they’re minced. Add 3 slices of bread torn into pieces (crusts removed) and pulse until the bread turns into crumbs. Drizzle in 1 tablespoon melted salted butter and pulse until it is blended in. Sprinkle the herbed bread crumbs onto the macaroni and cheese before baking.

You can be creative with the cheese choices if you wish. Other good melting cheeses for macaroni and cheese are Monterey Jack, Swiss, Gouda, Havarti, fontina and Gruyère. Avoid using low-fat cheeses for melting—they don’t melt well at all.

sausage-stuffed zucchini boats

Makes: 6 zucchini boats Prep Time: 30 minutes Cook Time: 30 minutes

My son Brooks took up the hobby of fishing one summer while we were on vacation. He hooked up with his East Coast cousins and their fishing neighbor Eric. Brooks spent a lot of time with Eric and his endless supply of fishing equipment that summer. Eric taught the kids how to catch fish off the docks and the jetty of Boston’s South Shore. I think Brooks would have fished all day every day if we’d let him. One day he came home from fishing and told us he’d already eaten lunch, Stuffed Zucchini Boats, at Eric’s house. Now, you have to understand that my boy would no sooner eat a small piece of zucchini floating in a bowl of soup, let alone an entire zucchini stuffed with stuff. Yet he came home and told me how much he loved Eric’s Zucchini Boats. I moved Eric into “God” category and got to work re-creating his masterpiece. Brooks tells me that Eric’s version is better, but then again … I don’t fish.

3 medium 8-inch zucchini, ends trimmed, then cut in half lengthwise

1 tablespoon olive oil

¹⁄₂ cup finely chopped onion (about ¹⁄₂ medium)

3 medium garlic cloves, minced

³⁄₄ pound sweet Italian turkey sausage

¹⁄₂ cup freshly grated Parmesan cheese

¹⁄₂ cup shredded mozzarella cheese

¹⁄₂ cup bottled tomato-basil marinara sauce

3 tablespoons chopped fresh basil

Salt and freshly ground black pepper, to taste

Preheat the oven to 350°F. Spray a 9 × 13-inch baking pan with nonstick spray.

Use a small spoon to scrape out the pulp of each zucchini half, saving the pulp. Don’t scrape the zucchini all the way to the skin—just make a deep pocket where you’ll be able to put the stuffing. Chop up the pulp.

In a large skillet, heat the olive oil over medium heat. Add the zucchini pulp, onion, garlic and sausage. Cook, stirring often, until the onion is softened and the sausage is cooked through, 4 to 6 minutes. Pour the mixture through a fine sieve to drain the excess moisture. Transfer the meat mixture to a medium bowl.

In a small bowl, mix the cheeses. Reserve 2 tablespoons of the cheese. Add the remaining cheese to the meat mixture along with the marinara sauce and basil. Add salt and pepper, to taste.

Divide the meat mixture among the hollowed out zucchini, filling and mounding the mixture into each one. Set the stuffed zucchini into the prepared pan and sprinkle the reserved cheese on top.

Bake 30 minutes, or until baked through and tender.

GLUTEN-FREE ADAPTABLE Use brands of sausage and marinara sauce that are known to be gluten-free

VEGETARIAN ADAPTABLE Leave out the sausage and add in ³⁄₄ cup cooked rice instead.

TIP The zucchini boats are delicious on their own, or you can serve them over rice.

Substitute ground beef or ground turkey for the Italian sausage.

baked eggplant parmesan rolatini

Makes: 4 servings Prep Time: 45 minutes Cook Time: 50 minutes

I’ve been accused of being a “sneaky Mommy” at times. I’ve tucked zucchini inside of enchiladas, well mixed with beef and sauce and virtually unrecognizable by my little one, and once I ground up mushrooms so tiny that they took on a ground beef texture, which was perfect for the mushroom burgers that I managed to pull off without revealing what they actually were. Yep, sometimes you need to trick kids into eating something before they’ll admit that they like it. That’s where this recipe comes in handy. Eggplant is treated just as chicken is in a chicken Parmesan recipe. It’s lightly breaded and baked, and then it’s rolled up with cheeses and sauce and baked some more. It’s a sneaky way to get eggplant-weary people to try and enjoy this purple vegetable.

2 medium eggplants (3 to 4 pounds) or 1 very large eggplant

Salt

³⁄₄ cup all-purpose flour

3 large eggs

1¹⁄₂ cups panko bread crumbs

1¹⁄₄ cups freshly grated Parmesan cheese, divided

3 cups (12 ounces) finely shredded mozzarella cheese, divided

1¹⁄₄ cups ricotta cheese

1 cup chopped fresh spinach

³⁄₄ cup chopped fresh basil

¹⁄₃ cup toasted pine nuts (see Tips)

¹⁄₂ teaspoon salt

¹⁄₄ teaspoon freshly ground black pepper

3 cups bottled tomato-basil marinara sauce

16 ounces angel hair pasta, cooked according to package directions

Preheat the oven to 350°F. Spray 2 baking sheets with nonstick spray.

To prepare the eggplant, cut the ends off the eggplant. Cut the eggplant lengthwise into ¹⁄₄- to ¹⁄₂-inch slices (about 8 slices). Lay the eggplant slices out on a double layer of paper towels and sprinkle them with salt. Let them sit for 15 minutes to draw out the moisture in the eggplant. Rinse the eggplant slices and pat dry.

Set out three low and wide bowls for the dipping mixtures. Place the flour in the first bowl. In the second bowl, whisk together the eggs. In the third bowl, mix the bread crumbs and 1 cup of the Parmesan. Dip an eggplant slice in flour, then in egg and then in bread crumb mixture, making sure to cover all sides of the eggplant slice with each dip. Place the eggplant slice on a prepared baking sheet and repeat with the remaining eggplant slices. Bake the breaded eggplant for 10 minutes, then turn the eggplant slices over and bake for an additional 10 minutes. Remove from the oven and let them cool (keep the oven heated at 350°F).

To prepare the filling, in a medium bowl, mix 2 cups of the mozzarella, the ricotta, spinach, basil, pine nuts, salt and pepper. Spread 1 cup of the marinara sauce in the bottom of a 9 × 13-inch baking dish. Lay an eggplant slice on a flat surface. Spread ¹⁄₃ cup of the cheese filling onto the slice, spreading it to the edges. Roll it up tightly from one short side to the other and then place it seam side down in the sauce-lined pan. Repeat with the remaining eggplant and filling. Drizzle the remaining 2 cups marinara sauce over the tops of the eggplant rolls. Bake, uncovered, for 20 minutes. Sprinkle with the remaining 1 cup mozzarella and ¹⁄₄ cup Parmesan and bake for an additional 10 minutes, just until the cheese is melted and bubbly.

Serve the eggplant rolatini over the pasta.

GLUTEN-FREE ADAPTABLE Substitute a gluten-free all-purpose flour blend for the all-purpose flour and gluten-free bread crumbs or crushed gluten-free pretzels for the bread crumbs. Be sure to use a brand of marinara that is known to be gluten-free. Serve over gluten-free pasta or rice instead of the angel hair.

TIP For toasting the pine nuts: Heat a small skillet over medium heat. Add the raw pine nuts to the dry skillet. Stir constantly until the pine nuts begin to turn brown on all sides. Remove the pine nuts to a bowl to cool.

To give the dish a slightly different flavor, substitute shredded provolone cheese for ¹⁄₂ of the mozzarella cheese.

sausage, sweet potato and caramelized red onion pizza with sage pesto

Makes: 1 pizza (6 servings) Prep Time: 60 minutes Cook Time: 60 minutes

Friday night is family pizza night at our house. I make the crust, a simple recipe in the food processor, with little work involved, and the family decides what should go on the pizza. Some nights are classics like pineapple and bacon, and others are fancier with things like arugula, goat cheese and prosciutto. I love that about pizza—pretty much anything you’re craving works out okay. Here’s a fun version of pizza with sage pesto as a delicious, alternative sauce, and topped with sausage, sweet potatoes and sweet, caramelized red onion. There are a few steps to this recipe, but everything can be prepped ahead and it’s all worth it in the end.

CARAMELIZED ONION

¹⁄₂ tablespoon olive oil

1 large red onion, peeled and thinly sliced

1 teaspoon granulated white sugar

¹⁄₄ teaspoon salt

¹⁄₈ teaspoon freshly ground black pepper

SWEET POTATOES

1 small sweet potato, peeled and sliced ¹⁄₄ inch thick

1 tablespoon olive oil

PESTO

³⁄₄ cup (loosely packed) fresh sage leaves

¹⁄₃ cup extra-virgin olive oil

¹⁄₄ cup chopped walnuts

¹⁄₄ cup freshly grated Parmesan cheese

1 medium garlic clove

¹⁄₂ teaspoon salt

¹⁄₈ teaspoon freshly ground black pepper

PIZZA

1 pound ball of pizza dough, purchased or homemade

Cornmeal, for dusting

1¹⁄₂ cups shredded mozzarella cheese

12 ounces sweet Italian sausage, cooked, drained and crumbled

To prepare the caramelized onion, in a large skillet, heat the olive oil over medium heat. Add the onion and cook, stirring frequently, until the onion turns a deep, golden brown (see Tips), 25 to 30 minutes. Stir in the sugar, salt and pepper and remove the onion from heat. Let cool.

To prepare the potatoes, preheat the oven to 400°F. Spray a baking sheet with nonstick spray or line with parchment paper.

Pile the sliced potatoes onto the baking sheet, drizzle the olive oil on top and toss the potatoes to coat. Spread them out evenly on the baking sheet. Roast the potatoes for 20 minutes, turning them about halfway through. Let cool.

To prepare the pesto, in a mini food processor or blender, combine all of the pesto ingredients and process until incorporated and the sauce is smooth.

To prepare the pizza, place a pizza stone or inverted baking sheet on the lowest oven rack. Preheat the oven to 500°F (or the oven’s highest temperature setting).

Roll out the dough into a 12- to 14-inch circle on a lightly floured surface, then transfer the rolled out dough to a pizza peel or a second inverted baking sheet that has been generously dusted with cornmeal. Brush the dough with the sage pesto. Top the pesto with ³⁄₄ cup of the mozzarella, then the potato slices, onions and cooked sausage. Sprinkle the remaining ³⁄₄ cup mozzarella on top. Slide the pizza onto the hot stone or baking sheet that is in the oven. Bake for 10 to 15 minutes, or until the pizza crust is golden and the cheese is melted. Remove the pizza from the oven and let it cool for 5 minutes before slicing.

VEGETARIAN ADAPTABLE Leave out the sausage or substitute a vegetarian sausage.

TIPS Caramelizing onions is a slow process of gradual browning. If your onions appear to be browning too quickly over medium heat, reduce the heat to medium-low.

All of the prep in this recipe can be done up to a day ahead. Just keep the ingredients wrapped and refrigerated until you are ready to assemble.

Make this a quick and easy pizza by purchasing ready-made pizza dough, using store-bought basil pesto and tossing the red onions into the oven with the potatoes to roast. Use prosciutto instead of sausage.

pizza dough

Makes: One 1-pound ball of dough Prep Time: 15 minutes + resting time

I’ve never liked the dough that you purchase in the can all that much. It feels fake, like trying to eat pizza that has been created on top of breadstick dough. Here’s a super-simple way to make homemade pizza dough in your food processor. It’s pizza dough, for real.

2 cups all-purpose flour

1¹⁄₄ teaspoons active dry yeast

1 teaspoon salt

1 teaspoon granulated white sugar

³⁄₄ cup warm water (110°F to 115°F; see Tips)

1 tablespoon olive oil

In a food processor, combine the flour, yeast, salt and sugar. Pulse to mix. Combine the warm water and oil in a measuring cup. With the food processor motor running, gradually pour in the warm liquid until the mixture forms a sticky ball. The dough should be soft. If it’s dry, add 1 to 2 tablespoons additional warm water. If it’s too sticky, add 1 to 2 tablespoons additional flour. Continue to process the dough until it forms a ball, and then process it for 1 minute to knead. Transfer the dough to a lightly floured surface. Cover it loosely with a clean dish towel. Let the dough rest 10 to 20 minutes before rolling.

TIPS If you don’t have an instant-read thermometer to test the water temperature, use water that is warm but not hot (similar to the temperature of milk in a baby bottle).

This pizza dough is great for all kinds of pizza. Prepare the dough and let it rest, and by the time you’ve gathered together all of your toppings, it’s ready to roll!

enchilada sauce

Makes: 2¹⁄₂ cups Prep Time: 15 minutes Cook Time: 20 minutes

Why would you ever buy that canned stuff that tastes so reminiscent of metal when you can make it so easily homemade?

¹⁄₄ cup vegetable or canola oil

2 tablespoons all-purpose flour

2 tablespoons chili powder

1¹⁄₂ cups low-sodium chicken broth

1 8-ounce can tomato sauce

¹⁄₂ teaspoon ground cumin

¹⁄₂ teaspoon garlic powder

¹⁄₂ teaspoon onion salt

¹⁄₄ teaspoon salt

In a large skillet, heat the oil over medium-high heat. Whisk in the flour and chili powder. Reduce the heat to medium and continue to whisk until it is lightly browned. Gradually whisk in the chicken broth, tomato sauce, cumin, garlic powder, onion salt and salt. Stir until the mixture is smooth and continue simmering over medium heat until it is slightly thickened, about 10 minutes. Remove the sauce from heat and let cool.

GLUTEN-FREE ADAPTABLE Use an alternative thickener to the sauce instead of flour such as potato starch or cornstarch.

VEGETARIAN ADAPTABLE Use vegetable broth instead of chicken broth.