SKILLET LINGUINE WITH WHITE CLAM SAUCE
Serves 4 to 6 | Active: 15 min | Total: 30 min
● 2 tbsp. olive oil
● 2 shallots, chopped (about 1/2 cup)
● 8 cloves garlic, thinly sliced
● 1/2 tsp. dried basil
● 1/4 tsp. crushed red pepper, plus more for garnish
● 1 cup dry white wine (such as Sauvignon Blanc)
● 2 bottles (8 oz. each) clam juice
● 12 oz. linguine
● 2 cans (10 oz. each) whole baby clams, drained and rinsed
● 1/2 cup (packed) fresh flatleaf parsley, chopped
● 6-oz. bag baby spinach
● 2 tbsp. unsalted butter
● Lemon wedges, for serving (optional)
➤ In a large skillet, heat the oil over medium. Add the shallots, garlic, dried basil, and crushed red pepper. Cook, stirring occasionally, until the garlic and shallots slightly soften, 3 to 4 minutes.
➤ Increase heat to mediumhigh. Add the wine and bring to a boil. Let the vegetables simmer for 1 minute. Add the clam juice, 2 cups water, and pasta; season with salt. Bring to a boil. Cook, stirring often, until most of the liquid is absorbed and the pasta is just cooked, about 14 minutes. Stir in the clams and parsley. Cook until the clams are heated through, about 1 minute. Add the spinach and butter. Toss until the spinach wilts, 1 to 2 minutes. Serve with lemon wedges (if using). Garnish with crushed red pepper.
HOISIN & MARMALADE CHICKEN WITH BABY BOK CHOY
Serves 4 | Active: 15 min | total: 1 gr, 10 min
● 2 scallions, chopped
● 1 tbsp. grated peeled fresh ginger (from a 2-inch piece)
● 1 tbsp. less-sodium soy sauce
● 2 tsp. toasted sesame oil
● 1 chicken (4 lb.), cut into 8 pieces
● 1 cup long-grain white rice
● 3 carrots, cut on an angle into 1/2-inch-thick slices
● 1 tbsp. plus 2 tsp. canola oil
● 4 baby bok choy, halved lengthwise
● 1/3 cup hoisin sauce
● 1/4 cup orange marmalade
➤ Preheat the oven to 425°. Grease a large rimmed baking sheet.
➤ In a large bowl, combine the scallions, ginger, soy sauce, and sesame oil. Add the chicken and toss until coated. Let the chicken marinate at room temperature.
➤ Meanwhile, spread the rice on the prepared baking sheet. In a measuring cup, mix 21/2 cups water and 1/4 tsp. salt and pour over the rice. Bake the rice for 15 minutes.
➤ In a large bowl, toss the carrots with 2 tsp. canola oil; season with salt.
➤ Stir the rice and smooth it into an even layer. Top with the carrots and chicken. Roast for about 20 minutes.
➤ Meanwhile, add the bok choy to the empty bowl and toss with the remaining 1 tbsp. canola oil; season with salt. In a small bowl, mix the hoisin and marmalade.
➤ Brush the chicken with half the hoisin and marmalade. Place the bok choy, cut-side down, on the rice. Roast for about 10 minutes. Brush the chicken with the remaining hoisin and marmalade. Roast until an instant-read thermometer inserted into the thickest part of the chicken breasts registers 160°, 10 to 12 minutes more.
CHICKPEA, SWEET POTATO & EGG HASH
Serves 4 | Active: 20 min | Total: 35 min
● 1 sweet potato (about 12 oz.), peeled and cut into 1/2-inch pieces
● 2 tbsp. olive oil
● 1 can (15 oz.) low-sodium chickpeas, drained and rinsed
● 1 onion, chopped (about 1 cup)
● 1 red bell pepper, cut into 1/2-inch pieces (about 1 cup)
● 1 green bell pepper, cut into 1/2-inch pieces (about 1 cup)
● 1/2 tsp. smoked paprika
● 1/2 tsp. dried thyme
● 6 cups baby kale (about 31/2 oz.)
● 4 large eggs
➤ Preheat the oven to 400°. Spread the sweet potato in a single layer on a plate and sprinkle with 1 tbsp. water. Microwave on high until the sweet potato is tender when pierced with a fork, about 3 minutes.
➤ In a large skillet, heat the oil over medium-high. Add the sweet potato in a single layer and cook, without stirring, until browned on the bottom, 3 to 4 minutes. Stir in the chickpeas, onion, bell peppers, paprika, and dried thyme; season with salt and pepper. Cook, stirring occasionally, until the vegetables soften slightly, 7 to 8 minutes. Working in 3 batches, add the kale and cook until wilted, about 2 minutes.
➤ Using the back of a large spoon, make 4 shallow wells in the vegetables. Crack 1 egg into each well. Bake until the whites are just set and the yolks are still runny, 5 to 7 minutes.
SKILLET LASAGNA WITH CARAMELIZED ONIONS & SPINACH
Serves 4 to 6 | Active: 20 min | Total: 55 min
● 2 cups whole-milk or part-skim ricotta
● 1/3 cup grated Pecorino Romano (11/2 oz.)
● 2 tbsp. olive oil
● 3 onions, chopped (about 3 cups)
● 4 cloves garlic, finely chopped
● 1 tsp. dried basil
● 1 tsp. dried oregano
● 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
● 1 can (28 oz.) crushed tomatoes
● 8 oz. lasagna noodles, broken in half
● 11/2 cups whole-milk or part-skim mozzarella, shredded (6 oz.)
● Fresh basil leaves, torn, for garnish (optional)
➤ In a medium bowl, mix the ricotta and Pecorino Romano.
➤ In a large skillet, heat the oil over medium. Add the onions; cook, stirring occasionally, until golden brown, 11 to 12 minutes. Stir in the garlic and dried herbs; cook, stirring, for 1 minute. Add the spinach; cook for 1 minute more. Add the tomatoes and 3 cups water; bring to a simmer. Season with salt and pepper. Add the pasta. Cook, stirring occasionally to submerge the noodles, until the noodles are al dente and the sauce thickens, about 25 minutes. Remove from heat.
➤ Position an oven rack in the upper third of the oven. Preheat the broiler.
➤ Let the noodles cool for 3 minutes. Top with the ricotta and Pecorino; spread into an even layer. Sprinkle with the mozzarella. Broil the lasagna until the mozzarella melts and starts to brown, 1 to
2 minutes. Let the lasagna rest for 15 minutes before serving. Garnish with basil (if using).
HANGER STEAK WITH AGRODOLCE & PAN ROASTED CAULIFLOWER
Serves 4 | Active: 25 min | Total: 40 min
● 4 tbsp. olive oil
● 2 onions, thinly sliced (about 2 cups)
● 1/4 cup golden raisins
● 2 tbsp. balsamic vinegar
● 2 tbsp. sugar
● 1 tbsp. drained capers
● 2 plum tomatoes (8 oz.), seeded and diced (about 1 cup)
● 11/2 lb. hanger steak
● 6 cups cauliflower florets (from
● 1 small head, about 11/2 lb.)
● Fresh flat-leaf parsley leaves, for garnish (optional)
➤ Preheat the oven to 400°.
➤ In a large skillet, heat 1 tbsp. oil over medium. Add the onions; cook, stirring often, until golden,
10 to 12 minutes. Add the raisins, vinegar, sugar, and capers; season with salt and pepper. Simmer until the liquid is syrupy, 2 to 3 minutes. Stir in the tomatoes; cook until softened, about 2 minutes more. Transfer the agrodolce to a bowl.
➤ Season the steak. In the same skillet, heat 1 tbsp. oil over medium-high. Add the steak; cook,
turning once, until browned, about 6 minutes. (The steak will not be fully cooked.) Transfer to a plate.
➤ Add the remaining 2 tbsp. oil to the skillet. Add the cauliflower; cook, stirring occasionally, until lightly browned, 6 to 7 minutes. Season with salt. Remove from heat.
➤ Move the cauliflower to the sides of the skillet. Place the steak in the center. Transfer to the oven. Roast until the cauliflower is crisp-tender and an instant-read thermometer inserted horizontally into the thickest part of the steak registers 130°, 9 to 10 minutes.
➤ Transfer the steak to a cutting board; let rest for 5 minutes. Cut crosswise into 1/2-inch-thick slices. Top with the agrodolce. Serve with the cauliflower. Garnish with parsley (if using).
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