Marge Perry easy recipes to make right now: Pasta, chicken, vegetables and more

½ cup vegan or regular mayonnaise

1 teaspoon sriracha

5 tablespoons olive oil, divided

1 onion, finely chopped (about 1 cup)

2 garlic cloves, minced

1 cup cooked brown rice

1 15-ounce can black beans, drained and rinsed

1 cup slivered almonds

½ cup rice flour (or all-purpose)

1 teaspoon chili powder

1 teaspoon smoked paprika

1 teaspoon cumin

1 teaspoon salt

¼ teaspoon black pepper

4 hamburger buns (Gluten free or regular)

Sliced tomato

Arugula

1. Combine the mayo and sriracha and set aside.

2. Heat 1 tablespoon of the oil in a large nonstick skillet over medium high. Add the onion and garlic and cook, stirring occasionally, 5-6 minutes until softened. Transfer to a food processor and add the rice, black beans, almonds, rice flour, chili powder, smoked paprika, cumin, salt and pepper. Pulse until the mixture holds together when squeezed. Form into four 4-inch wide and ¾-inch high burgers.

3. Wipe out the skillet and heat 2 tablespoons of the oil over medium heat. Add the patties and cook 4 minutes. Add the remaining 2 tablespoons of oil to the pan and flip the patties over; cook another 4 minutes.

4. Split the buns and place arugula (or other lettuce) on the bottom, top with tomato slices and then the burgers. Spoon about 2 tablespoons of the sriracha mayo over each burger, close the buns and serve.

MAKES 4 SERVINGS

1 ½-pound eggplant, cut in 12 ½-inch thick slices

5 tablespoons extra virgin olive oil, divided

¾ teaspoon salt, divided

½ an English cucumber, peeled and cut in ½-inch dice

1 large beefsteak tomato, cut in ½-inch dice (about 1 ¼ cups)

¼ cup parsley, chopped

2 tablespoons lemon juice, divided

3 tablespoons tahini

4 large pitas with pockets

1 cup hummus

4 large hard-cooked eggs, sliced

½ cup sliced dill pickles

1. Preheat the oven to 425. Coat a sheet pan with cooking spray. Brush the eggplant slices on both sides with 3 tablespoons of the olive oil and sprinkle with ½ teaspoon of the salt. Roast in the oven 10 minutes, until lightly browned and tender.

2. Combine the cucumber, tomato, parsley, 1 tablespoon of the lemon juice, the remaining 2 tablespoons olive oil and the remaining ¼ teaspoon salt.

3. Combine the tahini with the remaining 1 tablespoon lemon juice and 2 tablespoons water. Stir until smooth.

4. Cut about 1 inch off the end of each pita. Spread the inside bottom of each pita with ½ cup of the hummus. Top with three eggplant slices, a sliced hard cooked egg, and ½ cup of the cucumber-tomato salad. Drizzle with 1 tablespoon of the tahini dressing and add pickle slices. Pass any extra tahini sauce.

MAKES 4 SERVINGS

4 (7-ounce) boneless chicken breasts, pounded to 1/3-inch thickness

1 teaspoon salt, divided

¼ teaspoon black pepper

½ cup flour

2 large eggs, lightly beaten

2 cups panko bread crumbs

1/3 cup finely grated Parmesan

¾ cup olive or canola oil (for frying)

8 cups baby arugula

1 tablespoon lemon juice

3 tablespoons extra virgin olive oil

½ cup shaved or coarsely grated Parmesan

1. Season the chicken with ¾ teaspoon salt and the black pepper. Place the flour in one bowl and the eggs in another. Combine the panko and finely grated Parmesan in a third bowl.

2. Working with one piece at a time, dip the chicken in the flour, then egg, then panko mixture.

3. Heat the frying oil in a large nonstick skillet over medium high. When the oil is hot but not smoking, add two pieces of chicken to the skillet and cook 3-4 minutes until golden on the underside. Turn and cook another 3-4 minutes until golden and cooked through. Drape to keep warm (or place on a baking sheet in a very low oven.) Repeat with the remaining chicken.

4. Toss the arugula with the lemon juice, 3 tablespoons olive oil, remaining ¼ teaspoon of salt, and the shaved Parmesan. Serve with the chicken.

MAKES 4 SERVINGS

12 ounces rigatoni pasta

1 butternut squash, about 1 ¾-2 pounds, halved lengthwise

2 tablespoons olive oil

1 large red onion, finely chopped (about 2 cups)

4 garlic cloves, minced

2 cups no-sodium chicken or vegetable broth

1 cup grated Parmesan, divided

1 ½ cups grated gruyere cheese (about 6 ounces), divided

½ cup shelled pistachios, coarsely chopped

¼ teaspoon salt

¼ cup basil leaves

1. Preheat the oven to 425 degrees. Coat a sheet pan with cooking spray.

2. Cook the pasta according to package directions (for the least amount of time listed). Drain and transfer to a large bowl.

3. Meanwhile, place the squash, cut side down, on the sheet pan and roast until it is fork- tender, about 25-30 minutes. Allow to cool while you cook the onions.

4. Heat the oil in a large nonstick skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, 9 to 10 minutes, until the onion is soft and golden. Transfer to a bowl with the pasta.

5. Use a spoon to scoop out the seeds from the squash and discard. Scoop the flesh out of the skins and place in a blender with the broth and ½ cup of the Parmesan. Puree and toss with the pasta. Stir in 1 cup of the gruyere, another ¼ cup of the Parmesan and the pistachios.

6. Coat an 11 x 7 baking dish with cooking spray. Pour the mixture into the dish and sprinkle with the remaining ¼ cup Parmesan and ½ cup of gruyere. Coat a piece of foil with cooking spray and tent (with the sprayed side facing down) over the casserole. Bake 15 minutes. Remove foil and bake another 5 minutes, or until lightly golden and bubbly. Just before serving, top with the basil leaves.

1 ½ pounds sweet potatoes, peeled and cut in 1-inch chunks

3 2 tablespoons olive oil, divided

¼ teaspoon ground cinnamon

Pinch nutmeg

1 teaspoon salt, divided

1 teaspoon chili powder

1 teaspoon ground cumin

½ teaspoon smoked paprika

1/8 teaspoon black pepper

1 ½ pound pork tenderloin

½ cup cherry preserves

¼ teaspoon ground chipotle chili powder (or to taste)

1. Preheat the oven to 425 degrees. Coat a sheet pan with cooking spray.

2. Toss the sweet potatoes with 1 tablespoon of the oil, cinnamon, nutmeg, and 1/2 teaspoon salt. Set aside

3. Combine the remaining ½ teaspoon salt, chili powder, cumin, smoked paprika, and black pepper in a small bowl. Rub the entire surface of the pork with 1 tablespoon of the oil. Sprinkle the spice mixture over the pork, patting it lightly to help it adhere.

4. Place the pork on the prepared sheet pan, and add the sweet potato chunks all around it. Roast 20 minutes.

5. While the pork cooks, combine the cherry preserves and chipotle powder in a small bowl. After the pork has roasted 20 minutes, brush about half the mixture over the tenderloin and toss the potatoes. Return to the oven and cook another until the thickest portion of the pork registers 140 degrees, about another 8 minutes. Brush with the remaining cherry-chipotle mixture, and cook 3 more minutes. Remove from the oven and let stand 5 minutes before slicing.

MAKES 3-4 SERVINGS

Meringues

4 large egg whites, at room temperature

1/4 teaspoon cream of tartar

3/4 cup granulated sugar

1 teaspoon vanilla extract

Balsamic Syrup

½ cup balsamic vinegar

¼ cup granulated sugar

Fruit

8 ounces strawberries

½ cup blueberries

½ cup blackberries

½ cup raspberries

1 tablespoon granulated sugar

Whipped Cream

1/3 cup heavy cream

¼ teaspoon vanilla extract

2 tablespoons confectioner’s sugar

1. Preheat the oven to 250 degrees. Line 2 baking sheets with parchment paper. Draw four (4 to 5-inch) circles on one piece of the parchment, then turn it over so the pencil markings are against the baking sheet. Place egg whites and cream of tartar in a large bowl; beat with an electric mixer on high speed until very frothy. Add the sugar in a slow steady stream, about 1 tablespoon at a time, beating until stiff peaks form and the egg whites are very shiny. Beat in the vanilla. Use a small spatula to spread about ½ cup of the egg whites to fill each of the circles on the baking sheets. Fill a plastic zip-top bag with the remaining egg white mixture, snip a corner of the bag, and pipe it out onto the second lined sheet pan to make small cookies.

2. Bake at 250°F for 45 minutes, rotating the baking sheets halfway through. Turn off the oven and allow meringues to cool in the oven for 30 minutes. Remove from the oven and allow to cool completely at room temperature.

3. Combine the balsamic and sugar in a saucepan and bring to a boil; immediately reduce to a gentle simmer and cook until the mixture is syrupy — a spoon drawn across the bottom of the pan will leave a trailing line. This should take about 8 minutes. Remove from heat and allow to cool.

4. Cut the strawberries lengthwise into quarters or eighths, depending on their size. Combine in a bowl with the blueberries, blackberries, raspberries and the sugar. Allow to stand at least 30 minutes.

Beat the cream to soft peaks; stir in the vanilla and confectioner’s sugar and whip to firm peaks.

To assemble: place a meringue nest on each plate and top with one-fourth of the berry mixture. Top with a dollop of the whipped cream and drizzle with the balsamic syrup.

Sauce

1 ½ cups ketchup

1/3 cup apple cider vinegar

2 tablespoons Worcestershire

½ cup brown sugar

1 tablespoon smoked paprika

2 teaspoons garlic powder

1 teaspoon chili powder

Rub

1 tablespoon smoked paprika

1 tablespoon brown sugar

2 teaspoons cumin

2 teaspoons salt

1 teaspoon chili powder

3 pounds chicken wings (flats and drumettes separated)

1. Make the sauce: combine all sauce ingredients in a small saucepan; bring to a simmer over medium heat and cook, stirring, 5 minutes. (May be made in advance and refrigerated for up to a week or frozen. Warm before using.)

2. Preheat the oven to 400 degrees. Coat a sheet pan with cooking spray.

3. Combine the rub ingredients in a large bowl. Add the wings and toss until evenly and well coated. Spread the wings out in a single layer on the sheet pan. Bake 18 minutes. Remove from the oven and brush liberally with the sauce. The remaining sauce may be served on the side for dipping, or reserved for future use.

1 cup finely diced red onion

2 teaspoons olive oil

3 cups red grapes

1 teaspoon fresh rosemary, finely chopped

1 teaspoon sherry vinegar

3/4 teaspoon salt, divided

1/4 teaspoon black pepper, divided

4 (6 to 7-ounce) swordfish steaks, about 1-inch thick

1. Preheat the oven to 400 degrees. Coat a sheet pan with cooking spray.

2. Toss the onion with the oil and combine with the grapes on the sheet pan. Roast until the grapes split and the onion is softened, about 12-15 minutes. Transfer to a saucepan or small skillet and (off the heat) toss with the rosemary, vinegar, ¼ teaspoon of the salt, and 1/8 teaspoon black pepper.

3. Sprinkle the remaining ½ teaspoon salt and 1/8 teaspoon black pepper over the swordfish. Coat a grill pan with cooking spray or wipe it with olive oil. Heat the pan over medium high. Add the swordfish steaks and grill 4 minutes per side, until well-marked and an instant-read thermometer inserted in the center registers 145 degrees.

4. Meanwhile, when you turn the swordfish over, place the grape topping over medium heat, just to warm it through. When the fish is cooked on both sides, serve it topped with the roasted grapes.

MAKES 4 SERVINGS

4 (6-ounce) salmon fillets

¾ teaspoon salt, divided

¼ teaspoon black pepper, divided

2 tablespoons olive oil, divided

3 garlic cloves, minced

1 pound plum tomatoes, diced

1 ½ teaspoons garam masala

½ teaspoon ground coriander

¼ teaspoon ground ginger powder

1 ½ teaspoons honey

½ cup unsweetened coconut milk

2 tablespoons chopped cilantro

1. Season the salmon with ½ teaspoon of the salt and 1/8 teaspoon of the black pepper. Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Add the salmon, skinned side up, and cook until the underside is beautifully golden, about 4 minutes. Turn and cook another 4 minutes, until the salmon is nearly cooked through. Remove from the skillet.

2. Heat the remaining 1 tablespoon of oil in the skillet. Add the garlic and cook, stirring, 30 seconds. Add the tomatoes, garam masala, coriander, ginger powder, and remaining ¼ teaspoon salt and 1/8 teaspoon black pepper and cook, stirring occasionally, until the tomatoes are wilted, about 3 to 4 minutes. Stir in the honey and cook 2 minutes. Stir in the coconut milk and simmer 1 minute. Nestle the salmon in the sauce and cook 1 minute, or to desired degree of doneness. To serve, sprinkle with the cilantro.

3 tablespoons olive oil, divided

6 cups onion, thinly sliced

1 teaspoons salt, divided

¼ teaspoon black pepper, divided

4 (7-8 ounce) boneless chicken breasts

½ teaspoon dried thyme

1 tablespoon flour

2 tablespoons Madeira or dry sherry

2 tablespoons Worcestershire

1 cup no salt chicken broth

½ cup grated gruyere (2 ounces)

1. Heat 2 tablespoons of the oil a large nonstick skillet over medium heat. Add the onions, ½ teaspoon of the salt, and 1/8 teaspoon of the pepper and cook, stirring occasionally, until the onions are deeply golden but not brown, about 30 minutes. Transfer to a bowl.

2. Season the chicken breasts with the remaining ½ teaspoon salt and 1/8 teaspoon pepper. Add the remaining 1 tablespoon of oil in the pan over medium high heat. Place the chicken breasts smooth side down in the skillet and cook without moving until the underside is golden brown, 3 to 4 minutes. Transfer to a plate.

3. Return the onions to the pan, sprinkle with the thyme and flour and cook, stirring, until the flour is no longer visible. Pour in the Madeira, Worcestershire, and broth and cook, stirring, until the liquid is somewhat thickened, about 4 minutes. Add the chicken back to the pan (browned side facing up) and spoon a little of the onion over the breasts. Cover and cook until an instant-read thermometer inserted horizontally into the center registers 160 degrees, about 20 minutes. Sprinkle each piece of chicken with about 2 tablespoons of the cheese, cover the pan and cook until the cheese is melted, another 2 minutes.

MAKES 4 SERVINGS

2 tablespoons olive oil

1 red onion, thinly sliced

5 garlic cloves, thinly sliced

1 ½ teaspoons curry powder (or garam masala)

2 bell peppers, cut in ¼-inch strips

1 medium zucchini, halved lengthwise and cut across in ¼-inch slices

2 cups broccoli florets

10 asparagus, cut in 1-inch pieces

1 15-ounce can chickpeas, drained and rinsed

1 cup canned unsweetened coconut milk

¾ teaspoon salt (or to taste)

Black pepper to taste

1. Heat the oil in a large nonstick skillet over medium high. Add the onion and garlic and cook, stirring occasionally, until slightly softened, about 3 to 4 minutes.

2. Add the curry powder and cook, stirring, 15 seconds. Add the bell peppers and zucchini and cook 3 minutes, until just starting to soften. Stir in the broccoli and asparagus and cook 1 minute. Add chickpeas and cook 1 minute.

3. Add the coconut milk and salt and cook 1 minute. Taste, adding black pepper and additional salt as desired.

MAKES 3-4 SERVINGS

2 tablespoons olive oil

2 cups chopped onion (about 2 medium onions)

2 carrots, chopped in 1/2-inch pieces

2 celery stalks, chopped

3 garlic cloves, minced

5-ounce package baby kale

½ small head savoy cabbage, cut in thin shreds

12 ounces russet potatoes, cut in ½-inch pieces

1 (12-ounce zucchini), cut in 1-inch pieces

12 ounces green beans, cut in 1-ionch pieces

2 (15-ounce) cans low sodium cannellini beans, drained and rinsed

6 cups unsalted vegetable or chicken broth

1 28-ounce can diced tomatoes

1. Heat the oil in a large pot over medium high. Add the onions, carrots, celery and garlic and cook, stirring often, until the vegetables are slightly softened, about 5-7 minutes.

2. Add the kale, cabbage and potatoes, and cook, tossing, until the kale is wilted and brightly colored, about 5 minutes. Stir in the zucchini, green beans, cannellini, broth and tomatoes; cover and simmer 1 hour.

MAKES 6-8 SERVINGS

1 8-ounce baguette, cut in about 16 ½-inch slices

2 cups black seedless grapes, halved lengthwise

1 tablespoon olive oil

½ teaspoon finely chopped fresh rosemary

¼ teaspoon salt

1/8 teaspoon coarsely ground black pepper

3 ounces cream cheese at room temperature

½ cup ricotta

½ teaspoon orange zest

Rosemary sprigs for garnish

1. Preheat the oven to 425 degrees. Coat a sheet pan with cooking spray and lay the bread out in a single layer. Toast 5 minutes, or until the tops of the bread feels crunchy and toasted. Remove from sheet pan and set aside. Wipe the sheet pan off to remove crumbs and again coat with cooking spray.

2. Toss the grapes with the olive oil, rosemary, salt and pepper. Spread on the sheet pan and roast until the grapes are softened but hold their shape, about 5 to 7 minutes. Allow to cool.

3. Combine the cream cheese, ricotta and orange zest in a bowl and mash with a fork until the mixture is smooth.

4. Spread the cheese mixture on the breads and top with the grapes. Garnish the platter and a few of the crostini with small rosemary sprigs. Serve at room temperature.

MAKES ABOUT 16 CROSTINI

4 boneless chicken breast cutlets, about 6 ounces each

1 teaspoon ground coriander

¼ teaspoon cinnamon

3/4 teaspoon salt, divided

1/8 teaspoon black pepper

2 tablespoons olive oil, divided

1 medium red onion, thinly sliced

3 garlic cloves, thinly sliced

½ teaspoon saffron threads

1 cup chicken broth

15-ounce can low sodium chickpeas, drained and rinsed 2 tablespoons

1 cup dried apricots, cut in half

2 tablespoons lemon juice

2 tablespoons honey

¼ cup parsley, chopped

1. Preheat the oven to 350 degrees.

2. Season the chicken with the coriander, cinnamon, ½ teaspoon of the salt and the pepper.

3. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high. Add the chicken and cook until lightly browned, about 3 minutes per side. Transfer to a plate and reserve.

4. Return the skillet to the stove over medium-high heat and add remaining 1 tablespoon oil. Add the onion and garlic, and cook, stirring occasionally, until somewhat softened, about 2 to 3 minutes. Add saffron and cook 15 seconds. Stir in the broth, chickpeas, apricots, lemon juice and honey. Bring mixture to boil and remove from the heat. Season with remaining ¼ teaspoon salt.

5. Add the chicken back to the skillet, transfer to the oven and bake until an instant-read thermometer inserted into the thickest portion of the breast registers 160 degrees, about 12 to 14 minutes. Sprinkle with the parsley just before serving.

MAKES 4 SERVINGS

2 tablespoons canola oil, divided

4 ounces wonton wrappers, cut in half diagonally to form triangles

2 teaspoons toasted sesame oil, divided

1 tablespoon minced fresh ginger

3 garlic cloves, minced

4 ounces shiitake mushrooms, stems removed and thinly sliced

1/8 teaspoon salt

12 ounces lean ground turkey, chicken, or pork

12 ounces bok choy, thick stems removed, leaves cut into 1/2-inch wide ribbons

1/2 cup shredded carrots

2 scallions, thinly sliced

2 tablespoons rice vinegar

2 tablespoons lower sodium soy sauce

1 1/2 teaspoon chili-garlic sauce (or more to taste)

1. Bring 3-4 cups of water to a boil in a saucepan over medium heat. Toss the wonton wrappers with 1 tablespoon of the canola oil. Add about one-fourth of the wonton triangles to the water and cook 45 seconds. Use a slotted spoon to remove them from the water and transfer to a bowl filled with cold water. Repeat with the remaining wonton wrappers.

2. Heat the remaining 1 tablespoon canola oil and 1 teaspoon of the sesame oil in a large nonstick skillet. quart saucepan over medium. Add the ginger and garlic and cook, stirring, until fragrant, 45 seconds. Add the mushrooms and salt; cook, stirring often, until softened, about 4 minutes. Add the ground meat and cook, breaking into smaller pieces with a wooden spoon, until just cooked through, about 5 minutes. Stir in the bok choy, carrots and scallions; cook, stirring often, until the vegetables wilt, about 3 minutes. Stir in the remaining 1 teaspoon sesame oil, vinegar, soy sauce and chili-garlic sauce; cook 1 minute. Drain the water from the reserved wonton triangles and add the wrappers to the saucepan; cook, stirring gently, until heated through, about 1 minute.

MAKES 4 SERVINGS

1 teaspoon garlic powder

½ teaspoon ground coriander

¼ teaspoon ground allspice

¾ teaspoon salt, divided

4 (1-inch thick) bone-in pork chops, about 8 ounces each

2 tablespoons olive oil, divided

2 medium onions, thinly sliced

6 garlic cloves, thinly sliced

¼ teaspoon ground black pepper

1 (12-ounce) bottle hard cider

½ cup heavy cream

1. Combine the garlic powder, coriander, allspice and ½ teaspoon of the salt and sprinkle over both sides the pork chops.

2. Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the pork chops and cook until browned, about 2-3 minutes per side. Transfer to a plate.

3. Heat the remaining 1 tablespoon oil in the pan over medium heat. Add the onions, garlic, remaining ¼ teaspoon salt and pepper and cook, stirring occasionally, about 3 minutes until somewhat softened. Return the pork chops to the skillet and pour in the cider. Bring the mixture to a boil, then immediately reduce the heat to low, cover and gently simmer until the pork is tender, 45-55 minutes.

4. Transfer the pork chops to a plate. Increase the heat under the pan to medium-high and bring the braising liquid to a boil. Stir in the cream, return to a boil, and cook until slightly thickened, about 8-9 minutes. Reduce the heat to medium-low, return the pork chops to the skillet, cover and cook until heated through, 5-6 minutes.

MAKES 4 SERVINGS

Filling:
3 eggs, lightly beaten
1 (15-ounce) can unsweetened pure pumpkin
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
¼ teaspoon salt

Streusel Topping:
1/3 cup all-purpose flour
1/3 cup light brown sugar
1/3 cup oats
1/3 cup coarsely chopped pecans
½ teaspoon cinnamon
4 tablespoons cold butter, cut in bits
1 (7.5-ounce) pastry dough

1. Preheat the oven to 375 degrees.
2. Combine the eggs, pumpkin, sweetened condensed milk, vanilla, pumpkin pie spice and salt in a bowl and mix well.
3. Make the topping: combine the flour, sugar, oats, pecans and cinnamon in a bowl. Cut in the butter (using your fingertips or a pastry fork) until the mixture is even coarse crumbs.
4. Unroll the pie dough and fit into a 9-inch pie plate. Crimp the edges decoratively and fill with the pumpkin mixture. Sprinkle the streusel over the top and bake 40-45 minutes, until it no longer jiggles, and a toothpick inserted in the center comes out clean. Allow to cool fully before refrigerating.

Filling:

1 tablespoon canola oil

2 cloves garlic, minced

1 large onion, chopped (about 1 ½ cups)

1 red or green bell pepper, diced

1 (19-ounce) can low sodium red kidney beans

1 (19-ounce) can low sodium black beans

1 28-ounce can diced tomatoes

1 cup frozen corn

1 tablespoon chili powder

2 teaspoons ground cumin

2 teaspoons dried oregano

1 tablespoon cocoa powder

¾ teaspoon salt

¼ — ½ teaspoon black pepper

1 ounce semisweet chocolate

2 cups shredded Cheddar cheese

Topping: 

1 8.5-ounce box cornbread mix

1/3 cup milk

1 large egg

½ cup sour cream

¼ cup canola oil

1. Preheat the oven to 400 degrees. Heat the oil in a large oven-safe skillet over medium high. Add the garlic, onion and bell pepper; cook 4-5 minutes until softened. Add the red and black beans, tomatoes, corn, chili powder, cumin, oregano, and cocoa powder and cook, stirring occasionally, 10- to 15 minutes, until somewhat thickened. Remove from the heat and stir in the salt, pepper, and chocolate.

2. While the filling cooks, make the topping. Combine the cornbread mix with the milk, egg, sour cream and canola oil. Stir until just combined. (Don’t worry if there are small lumps.)

3. Sprinkle the filling with the cheese. Spoon the cornbread topping over it. Bake 20 minutes, until a toothpick inserted in the center of the cornbread comes out clean.

MAKES 4 to 6 SERVINGS

2 cups Greek yogurt, divided

1 ½ teaspoon finely minced ginger, divided

2 teaspoons lemon juice

1 tablespoon + 1 ½ teaspoons garam masala

1 (4 to 5-pound) chicken, cut up

½ teaspoon lemon zest

4 tablespoons olive oil, divided

1 cup cilantro, chopped

1 ¼ teaspoons salt, divided

2 cups butternut squash cut in 1-inch cubes

3 cups cauliflower florets

1. Preheat the oven to 425 and coat a sheet pan with cooking spray.

2. Combine 1 cup of the yogurt with 1 tablespoon ginger, lemon juice and 1 tablespoon garam masala in a bowl. Place the chicken in a flat baking dish or platter and smear the yogurt mixture over the chicken. Allow it to marinate 30 minutes to 8 hours. (If marinating longer than 30 minutes, refrigerate).

3. Meanwhile, combine the remaining 1 cup of yogurt with the lemon zest, remaining ½ teaspoon ginger, remaining 1 ½ teaspoons garam masala, 2 tablespoons of the olive oil, cilantro and ¼ teaspoon of the salt. Set aside.

4. Toss the butternut squash with 1 tablespoon of the olive oil and ¼ teaspoon of the salt. In a separate bowl, toss the cauliflower with 1 tablespoon of olive oil and ¼ teaspoon salt.

5. Remove the chicken from the marinade and wipe it off lightly with a paper towel. Place the chicken on the sheet pan and sprinkle with the remaining ½ teaspoon salt. Bake 15 minutes.

6. Remove from the oven, add the squash to the pan all around the chicken, and bake 10 minutes. Remove from the oven, add the cauliflower to the pan, and bake another 5-6 minutes.

2 tablespoons gochujang

1 tablespoon honey

2 teaspoons rice vinegar

2 teaspoons light soy sauce

1 teaspoon minced fresh ginger

1 ½ pounds salmon, cut in bite-size chunks

12 ounces green beans

1 teaspoon canola oil

½ teaspoon salt, divided

2 tablespoons mayonnaise

½ teaspoon lime zest

1 teaspoon lime juice

1 mango, diced (about 1 cup)

1 cup diced peeled English cucumber

2 tablespoons cilantro, chopped

4 cups cooked rice

Sesame seeds for garnish, optional

1. Preheat the oven to 450 degrees. Coat a sheet pan with cooking spray. Combine the gochujang, honey, rice vinegar, soy sauce and ginger in a bowl. Add the salmon and toss to coat.

2. Toss the green beans with the oil and ¼ teaspoon of the salt.

3. Combine the mayonnaise, lime zest and lime juice in a bowl. Add the mango and cucumber and toss well. Stir in the remaining ¼ teaspoon salt and the cilantro.

4. Spread the salmon and green beans out on the sheet pan and cook for 6 minutes, until the glaze is set and the salmon is just cooked through.

5. Spread one cup of rice in each shallow bowl or plate and top with piles of the salmon, green beans and mango-cucumber salad. Sprinkle the salmon with sesame seeds if desired.

MAKES 4 SERVINGS

12 ounces fettuccine or tagliatelle

1 pound mixed mushrooms, such as shiitake, cremini, Portobello, etc.

2 tablespoons olive oil

½ teaspoon salt, divided

1 cup thinly sliced red onion

3 garlic cloves, minced

2 tablespoons coarsely chopped fresh sage, divided

2 teaspoons thyme leaves, chopped

¼ cup balsamic vinegar

2 tablespoons butter

2 4-ounce burrata at room temperature

1. Cook the pasta in plenty of salted boiling water according to package directions. Before draining, reserve about 1 cup of the pasta liquid.

2. Cut the mushrooms in coarse pieces. Heat the olive oil in a large nonstick pan over medium high. Add the mushrooms and ¼ teaspoon of the salt and cook, stirring occasionally, until they release liquid, 7 to 8 minutes.

3. Add the onion, garlic, 1 tablespoon of the sage and 1 teaspoon of the thyme and cook until the mushrooms are deeply browned, 4 to 5 minutes. Stir in the balsamic and butter and cook, stirring, 1 minute. Add the pasta and remaining ¼ teaspoon salt and cook 1 minute, until hot. Stir in about ¼ cup of the pasta cooking liquid, until the pasta looks coated. (Use some of the remaining pasta liquid as needed.) Toss in the remaining 1 tablespoon sage and 1 teaspoon thyme.

4. To serve, cut each burrata in half and place a half on each serving.

MAKES 4 SERVINGS

SKEWERS

1 teaspoon Dijon mustard

2 tablespoons olive oil

½ teaspoon finely chopped fresh rosemary

½ teaspoon salt

1/8 teaspoon black pepper

24 ounces swordfish, cut in 1-inch cubes

MOROCCAN TOMATO JAM

1 tablespoon olive oil

2 garlic cloves, minced

¼ teaspoon ground turmeric

¼ teaspoon ground ginger

¼ cup finely chopped onion

1 28-ounce can petite diced tomatoes, drained

¼ cup water

1 tablespoon tomato paste

¾ teaspoon cinnamon

2 tablespoons honey

¼ teaspoon salt

1. If using wooden skewers, soak them in water while you proceed with the recipe. (This prevents them from burning).

2. Marinate the swordfish: Whisk the mustard, olive oil, rosemary, salt and pepper in a bowl. Add the swordfish and toss thoroughly to coat. Marinate 20 to 30 minutes.

3. Meanwhile, make the tomato jam: Heat the oil in a large nonstick skillet over medium high. Add the garlic and cook, stirring, 30 seconds. Stir in the turmeric and ginger. Add the onion and cook until it just begins to soften, about 2 minutes. Add the tomatoes, water, tomato paste and cinnamon. Bring the mixture to a boil and cook, stirring often, until the mixture is very thick, about 10 to 12 minutes. Remove from the heat, stir in the honey and salt and set aside.

4. Thread the fish on the skewers, taking care to not pack them too tightly. Coat a grill pan with cooking spray or wipe with oil and place over medium high heat. Add the skewers and cook 2 minutes. Turn a quarter of the way and repeat, cooking all four sides 2 minutes each. Serve the skewers with the jam.

MAKES 4 SERVINGS

2 medium delicata squash

2 tablespoons olive oil

2 tablespoons maple syrup

½ teaspoon cumin

½ teaspoon salt

¼ teaspoon cinnamon

¼ teaspoon black pepper

1. Preheat the oven to 425 degrees. Coat two sheet pans with cooking spray.

2. Cut the squash in half lengthwise, scoop out the seeds, and cut across in ¼-inch slices.

3. Combine the olive oil, maple syrup, cumin, salt, cinnamon and black pepper in a bowl. Add the squash and toss well. Lay the squash out on the baking sheet pans.

4. Bake 20 — 25 minutes, until the squash is fork-tender.

MAKES 4 to 6 SERVINGS

2 cups cooked rice

1 tablespoon Thai roasted red chili paste (or more to taste)

3 tablespoons canola oil, divided

¼ cup light soy sauce

3 tablespoons lime juice

1 tablespoon fish sauce

1 tablespoon brown sugar

2 teaspoons grated ginger

1 teaspoons sesame oil

2 cups thinly sliced red cabbage

1 pound lean ground chicken

½ teaspoons salt

1 red pepper, cut in thin strips

1 English cucumber, peeled, halved lengthwise and cut across in ¼-inch slices

½ cup chopped scallions, divided

2 cups shredded carrots

1 cup cilantro leaves, torn

½ cup mint leaves, torn

½ cup chopped peanuts

1. Coat a sheet pan with cooking spray. Heat the oven to 400 degrees.

2. Toss the rice with the chili paste and 1 tablespoon of the canola oil and spread it on the sheet pan. Bake 15 minutes until browned, toasted and crisp. Stir and set aside.

3. Combine the soy sauce, lime juice, fish sauce, brown sugar, grated ginger and sesame oil in a bowl.

4. Heat 1 tablespoon of canola in a large nonstick skillet over medium high. Add the cabbage and cook, stirring, 2 minutes, until it is slightly softened but still crisp. Transfer to a large bowl.

5. Wipe out the skillet, add the remaining 1 tablespoon canola and heat over medium high. Add the chicken and salt and cook, stirring to break it up, for 2 minutes. Add 2 tablespoon of the sauce and cook, continuing to break it into small crumbles, until the chicken is no longer pink, another 2 minutes. Add the chicken to the bowl with the cabbage and stir in the red pepper, cucumber, about half the scallions and the remaining sauce. Stir in the cilantro, mint, and crispy rice and spread on a platter. Serve topped with the remaining scallions and peanuts.

MAKES 4 SERVINGS

1/3 cup mayonnaise (regular, canola, or light)

2 tablespoons chopped fresh basil

3/4 teaspoon grated fresh lemon zest

8 slices applewood smoked bacon, cut in half

4 (1/2-inch thick) beefsteak tomato slices (1 large tomato)

4 (6-ounce) skinless salmon fillets, each about 3/4-inch thick

1/4 teaspoon salt

1/8 teaspoon ground black pepper

8 slices country style sourdough bread

1 cup baby arugula

1. Combine the mayonnaise, basil and lemon zest in a small bowl and set aside.

2. Cook the bacon in a large skillet over medium heat until crisp, turning once, about 6 to 7 minutes. Transfer to a plate lined with paper towel to drain.

3. Pour off all but about 1 tablespoon of the fat from the skillet and return to the stove over medium heat. Add the tomato slices and cook 2 minutes, turning once. Transfer to a plate and reserve.

4. Season the salmon with the salt and pepper and add the salmon fillets, flesh side down. Cook until they are golden brown on both sides and barely translucent in the center, about 4 to 5 minutes per side. Transfer to a plate.

5. While the salmon cooks, toast the bread. Spread the top of four slices with the mayonnaise and top with the arugula, tomato, salmon and bacon, in that order. Top with the remaining bread and serve.

MAKES 4 SERVINGS

8 ounces sweet potatoes, peeled and cut in 1/2-inch dice

1 tablespoon olive oil

2 tablespoons unsalted butter

½ medium onion, diced (1/2 cup)

2 celery stalks, diced (1/2 cup)

1 medium carrot, diced (1/2 cup)

¼ teaspoon dried thyme

1/3 cup white wine

¼ cup all-purpose flour

2 cups no-salt chicken broth

2 cups diced cooked chicken

½ cup frozen peas

¾ teaspoon salt

¼ teaspoon ground black pepper

1 7-ounce refrigerated pie crust

1 egg, lightly beaten

1. Preheat the oven to 425 degrees. Coat a sheet pan with cooking spray. Coat a pie plate with cooking spray.

2. Toss the sweet potato with the olive oil and spread out on the sheet pan. Roast until the sweet potato is fork-tender and just begins to brown, about 15 minutes. Remove from the oven and let cool.

3. Melt the butter in a large nonstick skillet over medium heat. Add the onion, carrot, celery and thyme and cook, stirring occasionally until the vegetables begin to soften, about 3-4 minutes. Add the wine and bring to a boil; cook until the liquid is nearly evaporated, about 3 to 4 minutes. Sprinkle the flour over the vegetables and cook, stirring, 1 minute. Stir in the broth, bring to a boil, and cook until the liquid is thickened, 1 to 2 minutes. Remove from the heat and stir in the sweet potatoes, chicken, peas, salt and pepper. Transfer the mixture to the prepared pie plate.

Top the pie with the crust and crimp the rim with your fingers. Brush the crust with the beaten egg (you won’t use all of it) and place in the oven for 20-23 minutes, until the crust is golden and cooked through. (When you tap it, the crust will feel and sound hollow).

MAKES 4 SERVINGS

12 ounces linguine pasta

¾ cup panko breadcrumbs

1 pound peeled and deveined large shrimp (16-20 per pound)

¾ teaspoon salt, divided

6 tablespoons extra virgin olive oil, divided

1 medium onion finely chopped

6 garlic cloves, minced

¼ teaspoon crushed red pepper flakes

¾ cup dry white wine

1 tablespoon fresh lemon juice

1 teaspoon grated fresh lemon zest

6 tablespoons unsalted butter

½ cup fresh parsley, coarsely chopped

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Before draining, scoop out and reserve ¾ cup of the pasta cooking water.

2. Season the shrimp with ¼ teaspoon of the salt. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the shrimp to the skillet and cook 2 minutes per side. Transfer to a plate.

3. Wipe out the skillet with a paper towel and heat 2 tablespoons of the oil over medium heat. Add the panko and cook, stirring often, until toasted, about 3-4 minutes; transfer to a small bowl.

4. Return the skillet to the stove over medium heat and heat the remaining 3 tablespoons olive oil over medium. Stir in the onion, garlic and red pepper flakes; cook, stirring occasionally, until the garlic is golden, about 3 minutes. Pour in the wine, increase the heat to medium-high, bring to a boil and cook 2-3 minutes, until the onion is translucent. Add the reserved pasta water, return to a boil and cook 2 minutes until slightly reduced.

5. Reduce the heat to medium. Stir in the shrimp, lemon juice and zest; cook 1 minute until heated through. Stir in the butter until melted, then add the pasta and cook, tossing, 1 minute until hot. Stir in the reserved panko and remaining ½ teaspoon salt and serve.

MAKES 4 SERVINGS

1 pound sweet potatoes, halved lengthwise

1 ¾ cups flour

1 teaspoon baking soda

1 teaspoon cinnamon

¼ teaspoon nutmeg

½ teaspoon salt

2 large eggs

½ cup canola oil

1 cup brown sugar

¼ cup maple syrup

1 teaspoon vanilla

1. Preheat the oven to 425 degrees. Coat the cups of a muffin pan with cooking spray (or line with papers).

2. Prick the surface of the sweet potatoes and microwave them cut side down, until they are very soft. (Test by sticking a fork or toothpick in the center). Allow to cool.

3. Combine the flour, baking soda, cinnamon, nutmeg and salt in a bowl.

4. Scoop the potato out of the skins and mash with a fork. (You do not have to get every lump out, but it should be fairly smooth.) Measure out 1 ½ cups of the mash.

5. Crack the eggs into a bowl and beat lightly with a fork. Add the sweet potato, canola, brown sugar, maple syrup, and vanilla and stir until well combined. Pour into the dry mixture and stir until the mixture is well-combined (you can no longer see any flour), but do not overwork.

6. Spoon into the muffin cups and bake 5 minutes. Turn the oven temperature down to 350 and bake another 16 minutes, until a toothpick inserted in the center comes out clean. Cool 5 minutes in the pan before removing.

MAKES 12 MUFFINS

4 tablespoons olive oil (regular or extra virgin), divided

1 small red onion, chopped (about 1 cup)

5 garlic cloves, thinly sliced

1 ½ pounds Roma tomatoes (about 4-5 tomatoes), diced in ½-inch pieces

1 tablespoon balsamic vinegar

1 teaspoon sugar

¾ teaspoon salt, divided

¼ teaspoon black pepper, divided

1/3 cup basil leaves, thinly sliced

4 6-ounce salmon fillets

1. Heat 3 tablespoons of the oil in a large nonstick skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until the garlic just begins to brown, about 3 to 4 minutes. Stir in the tomato and cook, stirring occasionally, until it begins to wilt, about 3 to 4 minutes. Add the vinegar, sugar, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper and cook, stirring, 30 seconds. Remove from the heat and stir in about half the basil. Cover to keep warm.

2. Season the salmon with the remaining ½ teaspoon salt and 1/8 teaspoon pepper. Wipe out the skillet and add the remaining 1 tablespoon of olive oil. Place over medium heat and add the salmon, skin side up, and cook until deeply golden on the underside, about 6 minutes. Turn and cook until the underside is golden, about another 5 minutes.

3. Stir the remaining basil into the topping. Serve the salmon topped with the tomato mixture.

MAKES 4 SERVINGS

SALSA

2 black plums, cut in half and pit removed

1 teaspoon + 1 tablespoon olive oil, divided

½ cup finely diced red onion

½ cup diced cucumber

½ jalapeño, finely minced

1 tablespoon lime juice

½ cup cilantro, chopped

¼ teaspoon salt

1/8 teaspoon black pepper

SWORDFISH

½ teaspoon cumin

½ teaspoon salt

½ teaspoon paprika

¼ teaspoon black pepper

4 (6-ounce) swordfish steaks, about ¾-inch thick

1. Wipe the cold grill rack lightly with oil or coat it with cooking spray. Heat the grill for direct heat grilling (about 400 degrees).

2. Make the salsa: Rub the cut side of the plums with the 1 teaspoon of oil. Place them cut side down on the grill for 2 minutes, until they are well-marked and slightly softened. Allow to cool slightly, then cut in ½-inch dice. Combine in a bowl with the red onion, cucumber, jalapeño, lime juice, cilantro, salt, pepper and remaining 1 tablespoon olive oil.

3. Make the swordfish: Combine the cumin, salt, paprika and black pepper and season the fish evenly with the mixture, patting lightly to help it adhere. Place the steaks over direct heat and grill 1 ½ minutes, until they are well-marked. Turn them a quarter turn (same side down) and cook another 1 ½ minutes, until you have a nice cross hatch pattern. Turn the steaks over and repeat on the second side, cooking until they reach 145 degrees.

4. Serve the fish topped with the salsa.

12 ounces orecchiette pasta

24 ounces multicolored cherry tomatoes, halved

1 grated garlic clove

1 teaspoon salt

1 8-ounce zucchini, halved lengthwise and cut across in thin half-moons

2 tablespoons olive oil

1 tablespoon balsamic vinegar

1 cup lightly packed basil leaves, cut in thin strips

2 avocados, diced

8 ounces fresh mozzarella, diced

1 cup grated Parmesan

¼ — ½ teaspoon red pepper flakes (to taste)

1. Cook the pasta in plenty of salted boiling water until al dente, about 9-10 minutes. Scoop out 1 cup of the pasta water and drain.

2. While the pasta cooks, combine the tomatoes, garlic and salt in a large bowl and smash with your hands or a potato masher until they are somewhat broken up. Top with the zucchini slices.

3. Pour ½ cup of the reserved hot pasta water over the zucchini and top with the drained pasta. Stir in the olive oil, balsamic vinegar, basil, avocado, mozzarella and Parmesan cheese. Allow the pasta to sit for 5 minutes, stir again, and add some of the remaining pasta water if the dish seems on the drier side. Stir in the red pepper flakes to taste and serve at room temperature.

MAKES 4 to 6 SERVINGS

4 (6-7-ounce) boneless, skinless chicken breasts

½ teaspoon salt

¼ teaspoon black pepper

1 ¼ cups panko breadcrumbs

½ cup plus 2 tablespoons grated Parmesan cheese, divided

2 teaspoons dried oregano

3 tablespoons all-purpose flour

2 eggs

¼ cup olive oil

½ cup marinara, plus more for the table

4 ounces mozzarella, cut in 4 slices

¼ cup thinly sliced fresh basil

1. Preheat the oven to 400 degrees. Coat a sheet pan with cooking spray.

2. Place the chicken breasts on your work surface and drape with plastic wrap. Pound lightly (with a mallet or rolling pin) until they are evenly about ½-inch thick. Season the chicken with the salt and pepper.

3. Combine the panko, ½ cup of Parmesan and oregano in a bowl. Place the flour on a plate. Lightly beat the eggs in a bowl.

4. Working with one piece of chicken at a time, dredge it in the flour and shake off the excess. Dip it in the egg, then coat it on both sides with the panko, pressing lightly to help it adhere. Let the chicken stand for 10 minutes. (This helps it adhere.)

5. Heat the oil in a large nonstick skillet over medium high. Add the chicken and cook until it is golden on the underside, about 2-3 minutes. Turn and cook another 2-3 minutes. Transfer to the prepared backing sheet.

6. Spread 2 tablespoons of sauce on the top surface of each piece of chicken and top with a slice of mozzarella. Sprinkle with the remaining 2 tablespoons grated Parmesan and bake until the internal temperature reaches 160, about 18 — 20 minutes. (Insert the thermometer horizontally until the tip is in the center.)

7. While the chicken cooks, warm the remaining sauce on the stove. Sprinkle the cooked chicken with the basil and pass the warmed sauce.

MAKES 4 SERVINGS

2 pounds ripe plum tomatoes, cored and cut in half

2 red bell peppers, cut in chunks (seeds and core removed)

1 10-inch English cucumber, peeled and cut in chunks

1 small white onion, cut in chunks (about 1 cup)

1 clove garlic, lightly minced

1 tablespoon sherry vinegar

1 teaspoon salt (or to taste)

¾ cup extra virgin olive oil

1. Combine the tomatoes, red peppers, cucumber, onion, garlic, sherry vinegar and salt in a blender and purée. With the machine running, add the oil in a slow, steady stream.

2. Refrigerate at least 2 hours, and preferably 4-6, before serving.

MAKES 4 to 6 SERVINGS

Homemade Classic Barbecue Sauce

¾ cup ketchup

¾ cup beer

½ cup molasses

2 tablespoons orange juice

2 tablespoons cider vinegar

1 tablespoon Worcestershire

2 teaspoons Dijon mustard

½ teaspoon onion powder.

(hot sauce as desired)

Combine all ingredients except the hot sauce in a saucepan and bring to a simmer over medium high heat, stirring often. Reduce the heat to maintain a gentle simmer (just a few bubbles along the edges) and cook, stirring occasionally, for 25 minutes, until reduced to about 1 ½ cups. Stir in hot sauce as desired.

Grilled Salmon

1 large navel orange, cut in 8 thin slices

4 (6-ounce) pieces salmon fillet

½ teaspoon salt

1. Heat the grill for direct high heat cooking. Place the orange slices on the grill in groups of two, with each pair lined up to support a piece of fish. Place the fish on top of the orange slices and sprinkle with the salt. Close the grill cover and grill 5-6 minutes. Brush with barbecue sauce and grill one more minute.

2. Remove from the grill by sliding the spatula underneath the orange slices. The fish may be served over the orange slices, or (if they get too charred) they may be discarded.

RELISH

1 large white onion, peeled and cut through the root end into 4 wedges

2 teaspoons olive oil

1 small jalapeño pepper, seeded and finely chopped

2 tablespoons chopped fresh cilantro

1 tablespoon lime juice

1 teaspoon sugar

½ teaspoon salt

1. Brush the onion with the oil and grill over direct high heat, with the lid closed, turning occasionally, until the onion is well marked and crisp tender. Transfer to a cutting board and let cool 5 minutes.

2. Cut the onion into ¼-inch dice and transfer to a bowl. Stir in the jalapeño, cilantro, lime juice, sugar and salt.

STEAK

1 ½ pounds skirt steak

3 tablespoons olive oil

1 tablespoon Worcestershire sauce

1 tablespoon Dijon mustard

1 tablespoon balsamic vinegar

¾ teaspoon salt

¼ teaspoon ground black pepper

1. Combine the skirt steak, oil, Worcestershire sauce, mustard and vinegar in a bowl. Refrigerate at least 1 hour and up to 2 hours.

2. Prepare the grill for direct high-heat grilling (450 to 550 degrees).

3. Remove the steak from the marinade. Season with the salt and pepper. Grill the steak over direct high heat, with the lid closed, for 5 to 6 minutes, turning once for medium-rare. Transfer to a cutting board and let stand 3-5 minutes before slicing. Serve topped with the relish.

2 tablespoons extra-virgin olive oil

3 garlic cloves, minced

1 tablespoon chopped fresh oregano

1 teaspoon grated lemon zest

2 tablespoons fresh lemon juice

2 teaspoons Dijon mustard

1 teaspoon chopped fresh thyme

¾ teaspoon fennel seeds, crushed

1/8 teaspoon crushed red pepper

4 (6-ounce) bone-in center-cut pork chops

½ teaspoon salt

1. Combine the olive oil, garlic, oregano, lemon zest, lemon juice, mustard, thyme, fennel seeds and crushed red pepper in a baking dish. Add the pork, turning to coat. Cover with plastic wrap, and marinate in the refrigerator for 2-4 hours, turning occasionally if possible.

2. Coat the grill rack or grill pan with cooking spray (or wipe it lightly with oil) and preheat it for direct high-heat cooking.

3. Transfer the pork to a plate and discard the marinade. Season the chops with the salt and place them on the grill rack directly above the heat source. Grill until the chops are well-marked and cooked to an internal temperature of 140 — 145 degrees, about 3 to 4 minutes per side.

MAKES 4 SERVINGS

¾ cup balsamic vinegar

½ cup brown sugar

1 tablespoon butter

4 (6-ounce) boneless skinless chicken breast cutlets

½ teaspoon salt

1/8 teaspoon black pepper

1 tablespoon olive oil

½ cup basil leaves, divided

1 medium beefsteak tomato, cut in 4 ¼-inch thick slices

4 1-ounce slices fresh mozzarella cheese

½ cup no-salt chicken broth

1-pint cherry tomatoes

1. Combine the balsamic and brown sugar in a small saucepan; place over medium high heat and stir until the sugar is dissolved. Gently boil until the mixture is thick enough to coat a spoon. (If you draw your finger through it, the line will not close back up.) Remove from the heat and swirl in the butter until melted. Set aside.

2. Meanwhile, slice most of the basil in thin strips. Leave a few whole leaves for garnish.

3. Season the chicken with the salt and pepper. Heat the oil in a large nonstick skillet over medium high. Add the chicken and cook until the underside is golden, about 5 minutes. Turn and cook another 5 minutes. Place a large basil leaf on each piece of chicken. Top with a tomato slice and a slice of the mozzarella. Pour the broth in the pan around the chicken and add the cherry tomatoes. Cover and cook over medium low heat until the chicken registers 165 degrees in the thickest part, about 10 more minutes.

4. Drizzle the balsamic sauce over the chicken and sprinkle with the sliced basil and whole leaves. Spoon some of the pan liquid around the chicken and serve.

MAKES 4 SERVINGS

1 ¼ pounds peaches (about 3 medium), cut in ½-inch wedges

3 tablespoons olive oil, divided

¼ teaspoon salt

1/8 teaspoon black pepper

2 medium heads Romaine, cut or torn in bite-size pieces

1 ½ pounds jumbo (16-24s) shrimp, peeled

1 (5-ounce) baguette, cut in ½-inch thick slices

1 tablespoon mayonnaise

3 tablespoon grated Parmesan cheese, divided

Caesar Salad Dressing

¼ cup mayonnaise

2 oil-packed anchovies, finely minced

1 garlic clove, finely minced

1 tablespoon lemon juice

2 teaspoons Dijon mustard

1 teaspoon Worcestershire sauce

¼ teaspoon black pepper

4 tablespoons olive oil

1. Toss the peaches with 1 tablespoon of the olive oil, ¼ teaspoon salt and 1/8 teaspoon black pepper. Heat 1 tablespoon olive oil in a large nonstick skillet. Add about half the peaches in a single layer and cook 1 minute per side, until lightly browned. Transfer to a bowl and add the remaining peaches to the skillet, again cooking 1 minute per side. Transfer to the bowl and set aside.

2. Allow the skillet to cool slightly and wipe it out with a damp paper towel. Heat 1 tablespoon oil over medium, and add about half the shrimp in a single layer. Cook 2 minutes per side until no longer translucent. Transfer to a bowl; add the remaining shrimp and again cook 2 minutes per side.

3. Spread the 1 tablespoon of mayonnaise over the top of each slice of bread. Sprinkle with 1 tablespoon of the Parmesan. Place under the broiler until the cheese melts, about 1 minute.

4. Make the dressing: Combine the mayonnaise, anchovies, garlic, lemon juice, mustard, Worcestershire and pepper in a bowl. Slowly whisk in the olive oil until the dressing becomes thick and creamy.

5. Toss the lettuce with the dressing. Add the peaches and shrimp and divide among four plates. Serve each plate with two slices of the Parmesan toasts and sprinkle with the plates with the remaining 2 tablespoons of Parmesan cheese.

1 ¾ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

1 stick (8 tablespoons) unsalted butter

½ cup granulated sugar

½ cup brown sugar, divided

2 large eggs

½ cup sour cream

1 teaspoon vanilla extract

¼ cup milk

1 ½ cups blueberries

¾ cup chopped strawberries (cut in bits the size of the blueberries)

½ teaspoon ground cinnamon

1. Preheat the oven to 350 degrees. Coat the cups of two mini muffin pans with cooking spray. Line with paper liners, then spray the liners with cooking spray.

2. Combine the flour, baking soda, baking powder and salt in a bowl.

3. Beat the butter, granulated sugar and ¼ cup of the brown sugar with an electric mixer until light and fluffy. Add 1 egg and beat until incorporated; add the second egg and again beat until it is incorporated into the batter. Add the sour cream and vanilla and beat on medium speed until well combined. Reduce the speed to low and slowly add the dry ingredients and milk; beat until fully incorporated. Stir in the blueberries and strawberries.

4. Combine the remaining ¼ cup brown sugar and cinnamon. Spoon the batter into the paper liners: you should get about 40 muffins. Sprinkle the tops with the brown sugar-cinnamon mixture. Bake 12-14 minutes, until a toothpick inserted in the center come out clean. Leave in the pan to cool for at least 10 minutes, then gently lift out and place on a platter.

2 ½ teaspoons garlic powder, divided

1 tablespoon chili powder, divided

1 ½ teaspoons salt, divided

1 1/8 teaspoons black pepper, divided

6 pounds baby back or St. Louis cut ribs

1 ¾ cups tomato ketchup

2 ¼ teaspoon dry mustard

2 tablespoons + 1 teaspoon molasses

1 tablespoon Worcestershire sauce

1 tablespoon + 1 teaspoon dark brown sugar

1. Prepare the grill for indirect heat: light one half of the grill, cover, and allow it to come to 350 to 450 degrees.

2. Combine 2 teaspoons of the garlic powder, 2 teaspoons of the chili powder, 1 teaspoon of the salt and 1 teaspoon of the pepper in a small bowl. Rub this mixture over the entire surface of the ribs and place them on the unlit half of the grill. Close the cover. Cook the ribs 1 ½ hours, turning every 30 minutes or so.

3. Meanwhile, combine the remaining ½ teaspoon garlic powder, 1 teaspoon chili powder, ketchup, dry mustard, molasses, Worcestershire sauce, dark brown sugar, and remaining ½ teaspoon salt and 1/8 teaspoon pepper in a saucepan. Bring the mixture to a simmer over medium heat, stirring often, and cook another 5-7 minutes until somewhat thickened.

4. After 1 ½ hours, brush ribs with 1 cup of the sauce and cook 15 minutes longer. Remove from grill and serve with additional sauce.

MAKES 6 SERVINGS

¼ cup mayonnaise

1 teaspoon mustard

¼ teaspoon paprika

3 tablespoons olive oil, divided

2 heads baby romaine, halved lengthwise

2 tablespoons unsalted butter

½ cup panko bread crumbs

3 teaspoons Old Bay seasoning, divided

2 tablespoons chopped parsley

12 large shrimp, peeled

1 garlic clove, minced

1. Make the sauce: Combine the mayonnaise, mustard, and paprika in a small bowl and set aside.

2. Brush 1 tablespoon of the oil over the entire surfaces of the romaine. Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium heat. Add the romaine cut side down and top with a heavy skillet to help flatten the lettuce. Cook until the underside of the lettuce is lightly browned, about 3 to 4 minutes. Transfer to a platter with the cut side facing up.

3. Add the butter to the skillet, and while it melts, combine the panko with 2 teaspoons of the Old Bay. Add the seasoned panko to the melted butter in the skillet and cook, stirring, until it is well combined and the crumbs are toasted, about 3 to 4 minutes. Remove from the heat and stir in the parsley. Transfer to a small bowl.

4. Toss the shrimp with the remaining 1 teaspoon Old Bay and garlic. Wipe out the skillet, add the remaining 1 tablespoon olive oil and heat over medium. Add the shrimp in a single layer and cook 2 to 3 minutes per side, until just cooked through.

5. Place three shrimp on each romaine half. Sprinkle with the crumbs and drizzle with the sauce.

MAKES 2 SERVINGS

This recipe may be easily halved or doubled.

3 tablespoons olive oil

2 medium onions, chopped (about 2 cups)

6 garlic cloves, minced

2 (28-ounce) cans petite diced tomato

½ cup chopped green olives

½ cup chopped kalamata olives

½ cup lightly packed basil leaves, cut in thin strips*

2 tablespoon drained capers

½ teaspoon salt (plus more to taste)

1/4 teaspoon black pepper (plus more to taste)

MAKES ABOUT 8 SERVINGS

1. Heat the oil in a large deep skillet over medium heat. Add the onion and garlic and cook, stirring, until the vegetables are translucent and softened, about 4 — 5 minutes. Add the tomato, olives, capers, salt, pepper, and half the basil, and cook, stirring occasionally, 15 minutes.

2. Remove the pan from the heat and stir in the remaining basil. Taste and add salt and pepper if desired.

*To cut basil in strips, work in batches and pile the leaves up on top of each other. Cut the leaves across in strips and repeat.

1 (. 75 ounce) packet active dry yeast

½ teaspoon salt

3 cups all-purpose flour

¾ cup + 2 tablespoons milk, divided

2 large eggs

6 tablespoons unsalted butter, melted

1 ½ cups seedless raspberry jam

¾ cup chopped pistachios

1 cup confectioners’ sugar

½ teaspoon vanilla extract

1. Combine the yeast, salt and flour in the mixing bowl of a stand mixer.

2. Add ¾ cup of the milk, eggs, and melted butter and mix on medium speed (preferably with a dough hook attachment) until a soft dough forms, about 4 to 6 minutes.

3. Coat a clean bowl with cooking spray and add the dough. Cover with plastic wrap and let rise until the dough is doubled in size, about 1 hour. Meanwhile, coat the inside of a 9 x 13 baking pan with cooking spray.

4. Punch the dough down and knead it two or three times. Roll it into a 20 x 12-inch rectangle.

5. Spread the jam on the surface, leaving a 1-inch border all the way around. Sprinkle with ½ cup of the pistachios. Starting with the long edge, roll the dough up fairly tightly. Cut it across in 16 even slices. Place the slices, cut side facing up, in the prepared pan. Cover with plastic wrap and let the buns rise 45 minutes at room temperature, or overnight in the refrigerator. If you let them rise overnight, allow them to stand at room temperature 45 minutes before proceeding.

6. Preheat the oven to 350 degrees. Remove the plastic and bake the buns until they are browned and cooked through, 25 to 27 minutes. Cool 20 minutes.

7. Make the glaze: stir the confectioner’s sugar, remaining 2 tablespoons milk and vanilla until smooth. Drizzle the glaze over the cooled buns with a spoon, sprinkle with the remaining ¼ cup pistachios, and let set at least 10 minutes before serving.

2 tablespoons olive oil, divided

1 9-ounce package frozen artichokes, thawed

1 teaspoon salt, divided

1/4 teaspoon black pepper, divided

4 (6-ounce) boneless chicken breasts

2 tablespoons butter

1 medium onion, chopped (about 1 cup)

3 garlic cloves, minced

1 ½ cups orzo pasta (about 8 ounces)

¼ cup fresh lemon juice

2 ½ cups unsalted chicken broth

2 tablespoons chopped fresh parsley

1.Preheat the oven to 400 degrees.

2. Heat 1 tablespoon of the oil in a large skillet over medium-high. Add the artichoke hearts, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper; cook, stirring occasionally, until lightly browned, about 3-4 minutes. Transfer to a bowl.

3. Season the chicken 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper. Add the remaining 1 tablespoon of the oil to the skillet and reduce the heat to medium. Add the chicken to the skillet and cook until lightly browned on both sides, about 4 minutes per side. Transfer it to a plate.

4. Melt the butter in the skillet and add the onion and garlic; cook, stirring occasionally, until it begins to soften, 1-2 minutes. Add the orzo and cook until lightly toasted, 2-3 minutes. Add the lemon juice and cook, stirring, 30 seconds. Stir in the artichoke hearts, broth and remaining 1/4 teaspoon salt. Bring the mixture to a boil, nestle the chicken breasts on top of the orzo and transfer to the oven.

5. Bake until an instant-read thermometer inserted into the thickest part of the largest piece of chicken registers 160°F and the orzo is cooked through, about 15 minutes. Remove the pan from the oven and sprinkle with the parsley just before serving.

4 tablespoons lemon juice, divided

3 tablespoons olive oil, divided

2 garlic cloves, finely grated or minced

1 teaspoon salt, divided

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon smoked or regular paprika

½ teaspoon turmeric

¼ teaspoon cinnamon

1 ½ pounds boneless, skinless chicken thighs

1 cup sliced radishes

1 ½ cups sliced red onion (about 1 large onion)

1 cup plain Greek yogurt

3 tablespoons tahini

1 tablespoon maple syrup

1 head romaine lettuce, cut in strips

2 tablespoons chopped parsley

1 sliced cucumber

1 cup halved cherry tomatoes

1. Preheat the oven to 375 degrees. Coat a sheet pan with cooking spray.

2. Combine the chicken with 2 tablespoons of the lemon juice, 2 tablespoons of the olive oil, garlic, ¾ teaspoon salt, cumin, coriander, paprika, turmeric, and cinnamon and toss well.

3. Toss the radishes and red onion with 1 tablespoon of the oil and ¼ teaspoon of the salt.

4. Place the chicken on the prepared pan and cook in the oven 10 minutes. Add the onion and radishes and roast another 15 minutes, until the chicken is cooked through and the vegetables are tender.

5. While the chicken cooks, make the sauce: combine the yogurt, tahini, maple syrup, remaining 2 tablespoons lemon juice and 2 tablespoons water. Stir until smooth, and add a pinch of salt to taste, if desired.

6. Assemble the bowls: spread the lettuce in the bottom of the bowls, and top with piles of the chicken mixture, cucumber and tomatoes. Put a dollop of the sauce in the center, and drizzle a little over the chicken (if desired). Sprinkle with parsley and serve the remaining sauce on the side.

MAKES 4 SERVINGS

4 eggs

1 tablespoon salt

¼ cup + 2 tablespoons olive oil, divided

¼ cup potato starch

4 pounds potatoes, peeled and coarsely grated

2 medium onions, coarsely grated

1. Preheat the oven to 350 degrees. Coat a 9 x 11 baking dish with cooking spray.

2. Whisk the eggs, salt and ¼ cup of the oil together in a large bowl. Stir in the potato starch. Add the potato and onion and stir well to combine. (It works well to use your hands).

3. Place the baking dish in the oven for 5 minutes. Remove from the oven (carefully) and spread the potato mixture evenly in the pan. Brush with the remaining 2 tablespoons of olive oil.

4. Bake 1 hour and 15 minutes, until the top is deeply golden and crispy and the inside soft and creamy.

MAKES 12 SERVINGS

6 bell peppers, any color

1 tablespoon canola oil

1 pound lean ground turkey or beef

1 medium red onion, chopped (1 cup)

½ cup frozen corn

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon chili powder

1 teaspoon cumin

1 19-ounce can red enchilada sauce

½ ounce semi sweet chocolate

2 ¼ cups shredded cheddar-Jack blend cheese

1. Preheat oven to 350 degrees. Coat a sheet pan or baking dish with cooking spray.

2. Cut the top ½-inch or so off each pepper, keeping it intact. Use a paring knife to cut the membranes out of the peppers and remove all seeds. Place on the prepared pan.

3. Heat the oil in a large nonstick skillet over medium high. Add the ground turkey and cook, stirring to break up the clumps, until no longer pink, about 4-5 minutes. Add the onion, corn, smoked paprika, garlic powder, chili powder and cumin. Cook until onion is somewhat softened, about 3 to 4 minutes. Pour in the enchilada sauce and cook 5 to 6 minutes, until slightly thickened. Stir in the chocolate until melted.

4. Scoop about ¼ cup of the meat mixture into each pepper and top with ¼ cup of the cheese. Add another ¼-cup layer of the meat and top with 2 tablespoons of the cheese. Place the top of the pepper on top and bake 30 minutes, until the cheese is melted and the pepper softened.

MAKES 6 SERVINGS

2 tablespoons finely chopped lemon grass (or 1 tablespoon lime zest)

3 garlic cloves, minced

2 tablespoons fish sauce

1 tablespoon sugar

1 pound flank steak, cut in thin strips

8 ounces green beans, trimmed

12 ounces rice vermicelli noodles

¼ cup hoisin

1 tablespoon canola oil

1 medium cucumber, peeled and cut in ¼-inch thick half-moons

3 scallions, thinly sliced

4 radishes, thinly sliced

1 cup grated or matchstick carrot

Chopped peanuts and cilantro for garnish, if desired

SAUCE

¼ cup sugar

1/3 cup warm water

1/3 cup lime juice

¼ cup fish sauce

1. Combine the lemongrass, garlic, fish sauce and sugar in a bowl. Add the meat and toss thoroughly. Allow the meat to marinate at room temperature while you continue with the recipe.

2. Bring a large pot of salted water to a boil. Add the green beans, cook for 2 minutes, and remove with a slotted spoon or small sieve. Transfer to a colander and run cold water over the beans to stop the cooking.

3. Return the water to a boil; add the noodles and cook according to package directions. Drain and toss with the hoisin.

4. Combine the sauce ingredients in a bowl, stirring to dissolve the sugar.

5. Heat the oil in a large nonstick skillet over medium high. Add the meat and stir fry until it just loses its pink color, about 4 minutes. Remove from the heat.

6. Place the noodles on the bottom of three shallow bowls. Top with the beef, green beans, cucumber, carrots and radishes in separate piles. Drizzle with the sauce and add the peanuts and cilantro if using.

8 tablespoons butter, cut in bits

1 cup granulated sugar

1 cup all-purpose flour

½ teaspoon salt

2 teaspoons baking powder

½ teaspoon allspice

2/3 cup milk

1 ½ teaspoons vanilla extract

½ teaspoon almond extract

1 pint strawberries, halved

1 16-ounce bag frozen peach slices, thawed

1, Preheat oven to 350 degrees. Put the butter in a 9 x 12 baking dish and place in the oven while it is preheating to melt the butter. Don’t let the butter brown.

2. Combine the sugar, flour, salt, allspice and baking powder in a bowl; stir in the milk, vanilla and almond extract just until combined. Pour the batter in the baking dish and top with the fruit.

3. Bake until the top is golden brown and puffed, 50 to 55 minutes. Allow to cool at least somewhat before cutting and serving.

Recipe by Marge Perry

2 teaspoons olive oil

2 6-ounce salmon filets

½ teaspoon salt

1/8 teaspoon black pepper

1. Preheat the oven to 425 degrees.

2. Coat the bottom of a small oven-safe nonstick or cast iron skillet with olive oil.

3. Season the fish on both the top and bottom with salt and pepper. Put the salmon in the skillet skin side up, then place the skillet over medium high heat. Leave the salmon still until it is beautifully golden on the underside, about 4 minutes. Turn the fish over and place in the oven for 5 minutes or until cooked to the desired degree of doneness.

Makes 2 servings. Recipe by Marge Perry.

1 ¾ pounds russet potatoes, peeled and cut in 1-inch chunks

2/3 cup milk

3 tablespoons butter

1 teaspoon salt, divided

1 ½ pounds 93% lean ground beef

1 medium onion, chopped (about 1 cup)

4 garlic cloves, minced

1 teaspoon dried oregano

¼ cup tomato paste

1 tablespoon Worcestershire sauce

1 10-ounce package frozen peas and carrots

1 ½ cup no salt beef or chicken broth

1/8 teaspoon black pepper

1. Preheat the oven to 375 degrees. Coat a 9-inch pie dish with cooking spray.

2. Combine the potatoes in a pot with enough water to cover by 3 inches. Bring to a boil and cook the potatoes until they are fork-tender, about 10 to 12 minutes. Drain and return the potatoes to the pot. Add the milk, butter and ½ teaspoon of the salt; mash until smooth.

3. Meanwhile, heat a large nonstick skillet over medium high. Add the beef and cook, stirring to break it up into crumbles, until it is lightly browned, about 4 to 5 minutes. Transfer to a bowl.

4. Return the skillet to the heat and add the onion, garlic and oregano; cook, stirring occasionally, until the onions begin to brown, about 4 to 5 minutes. Add the tomato paste and Worcestershire sauce and cook, stirring, until well-combined. Add the peas and carrots and cook until no longer frozen, about 1 to 2 minutes. Stir in the broth, black pepper and remaining ½ teaspoon salt. Transfer the filling to the prepared pie dish. Top with the potatoes and smooth with a spatula. (You can draw decorative lines on top with the tines of a fork if desired).

5. Bake until the filling is bubbling around the edges and the top is lightly browned, about 20 minutes. Allow to cool 2 to 3 minutes before serving.

MAKES 4 SERVINGS

4 ½-5 pound whole chicken

1 ½ teaspoons salt, divided

¾ teaspoon ground black pepper, divided

2 tablespoons olive oil, divided

1 tablespoon unsalted butter

1 (9-ounce) package frozen artichoke hearts, thawed

12 whole garlic cloves

1 teaspoon fresh thyme leaves

1/3 cup dry white wine

1 pound baby new potatoes

1 medium red onion, cut into 8 wedges

2 celery ribs, cut into 2 x 1/2-inch sticks

2 carrots, cut into 2 x 1/2-inch sticks

1. Preheat the oven to 400°F.

2. Season the chicken with 1 teaspoon of the salt and ½ teaspoon of the pepper. Heat 1 tablespoon of the oil in a deep Dutch oven (with 5- to 6-quart capacity) over medium heat. Add the chicken and brown on all sides, which will take about 2 minutes per side. Transfer to a plate.

3. Heat the remaining 1 tablespoon olive oil in the pan; and add the artichoke hearts and cook, stirring occasionally, until lightly browned, about 4-5 minutes. Stir in the garlic and thyme and cook 1 minute. Add the wine, bring to a boil and cook until reduced by half, about 2 minutes. Add the potatoes, onion, celery, carrots and the remaining ½ teaspoon salt and ¼ teaspoon pepper; cook 1 minute. Move the vegetables to the perimeter of the pan and place the chicken in the center. Transfer to the oven and roast until an instant-read thermometer inserted into the thickest portion of the thigh without hitting the bone registers 165°F and the vegetables are tender, about 60-65 minutes. Remove from the oven and let the chicken rest 10 minutes before cutting into serving pieces.

1 tablespoon canola or olive oil

1 medium onion, chopped (about 1 cup)

3 garlic cloves, minced

1 6-ounce zucchini, cut in ¼-inch dice

1 red, orange or yellow bell pepper, cut in ¼-inch dice

1 pound lean ground turkey or beef

2/3 cup ketchup

1 tablespoon Worcestershire sauce

2 tablespoons brown sugar

1 teaspoon chili powder

½ teaspoon salt

½ teaspoon cumin

¼ teaspoon cinnamon

1/8 teaspoon cayenne (optional)

4 hamburger or sandwich-sized rolls, split

1. Heat the oil in a large nonstick skillet over medium high. Add the onion and garlic and cook, stirring, 2 minutes. Add the zucchini and pepper and cook, stirring, 3 minutes until vegetables are somewhat softened. Add the beef or turkey, ketchup, Worcestershire, brown sugar, chili powder, salt, cumin, cinnamon, and cayenne and cook, stirring to break up the meat for about 5 minutes, until the meat is cooked through. Simmer another 3 minutes.

2. Serve ladled onto the rolls.

12 ounces wide egg noodles

2 tablespoons olive oil

12 ounces sliced mushrooms

½ teaspoon salt

3 celery stalks, thinly sliced

2 medium carrots, cut in ¼-inch slices

3 garlic cloves, minced

3 cups chopped cooked chicken

¼ cup flour

2 cups milk

2 cups unsalted chicken broth

1/8 teaspoon ground nutmeg

2 cups grated Parmesan cheese, divided

1/3 cup panko breadcrumbs

1 tablespoon butter, cut in bits

1. Preheat the oven to 350 degrees. Coat an 11 x 9 baking dish with cooking spray.

2. Cook the noodles in plenty of salted boiling water until al dente, according to package directions.

3. Heat the oil in a Dutch oven over medium heat. Add the mushrooms and salt; cook, stirring occasionally, until the mushrooms are browned, about 8 minutes. Stir in the celery, carrots and garlic and cook until somewhat softened, about 5 minutes. Remove from the heat, combine with the cooked noodles and chicken and transfer to a casserole baking dish.

4. Combine the flour and about a ¼ cup of the milk in a saucepan (off the heat) and whisk until smooth. Whisk in the remaining milk and place over medium heat. Continue cooking, whisking fairly often, and stream in the broth. Stir in the nutmeg and bring to a simmer, stirring. Cook for about 5 minutes until somewhat thickened. Remove from the heat and stir in 1 ½ cups of the Parmesan cheese. Pour over the noodle mixture in the baking dish.

5. Combine the remaining ½ cup Parmesan and panko and sprinkle over the noodles. Dot with the bits of butter. Bake until the topping is golden and the filling bubbly, about 30 minutes.

Makes 6 servings. Recipe by Marge Perry.

12 small (2 to 2 ½ inches) Yukon gold or new potatoes, (about 2 pounds)

2 tablespoons extra virgin olive oil

½ teaspoon dried oregano

¼ teaspoon dried thyme

½ teaspoon salt

¼ teaspoon ground black pepper

3 slices crisp cooked bacon, chopped

½ cup + 2 tablespoons shredded sharp cheddar cheese

½ cup sour cream

1 scallion, chopped

1. Preheat the oven to 425°F.

2. Cut slices across the potato, every ¼-inch, that go nearly to — but not through — the bottom. Brush the potatoes with the oil then season with the oregano, thyme, salt and pepper. Arrange in a single layer on a baking sheet.

3. Bake the potatoes for 30 minutes. At this point, the layers will start separating, Remove pan from the oven and gently nudge slices to help them separate if necessary. Return to the oven and bake 8-10 minutes longer, until the potatoes are crispy on the edges and easily pierced in the centers with the tip of a sharp knife.

4. Sprinkle the tops of the potatoes with 1/2 cup of the cheese and bake until melted, about 5 minutes longer.

5. Remove the potatoes from the oven and let them stand 5 minutes. Top each with sour cream, bacon, scallion and the remaining 2 tablespoons cheese. Serve warm or at room temperature.

Makes 4-6 servings. Recipe by Marge Perry.

1/4 cup extra virgin olive oil

2 large red bell peppers, chopped

1 large white onion, chopped

4 garlic cloves, sliced

1 tablespoon paprika

1 teaspoon ground cumin

1 teaspoon ground coriander

1/8 teaspoon cayenne pepper

1 (28-ounce) can crushed tomatoes

2 teaspoons sugar

¾ teaspoon salt, divided

1 cup crumbled feta cheese, about 4 ounces

6 large eggs

3 tablespoons chopped fresh cilantro

1. Preheat the oven to 375°F.

2. Heat the oil in a 12-inch oven-safe skillet over medium. Add the bell pepper, onion and garlic; cook, stirring occasionally, until slightly softened, about 5 minutes. Stir in the paprika, cumin, coriander and cayenne pepper and cook, stirring occasionally, until the vegetables are very soft, about 15 to 16 minutes.

2. Add the tomatoes, sugar and ½ teaspoon of the salt. Bring to a simmer; reduce the heat to medium-low and cook, stirring occasionally, until thickened, about 18 to 20 minutes. Stir in the feta cheese.

3. With the back of a spoon, working one at a time, make 6 evenly spaced wells in the tomato sauce. As soon as each indention is made, crack an egg into it. When all 6 eggs are nestled in the sauce, sprinkle them with the remaining ¼ teaspoon salt. Transfer the skillet to the oven and bake until the whites are set and the yolks are still runny, about 8-10 minutes. Remove from the oven and garnish with chopped cilantro. Serve directly from the skillet.

Makes 6 servings. Recipe by Marge Perry.

1 teaspoon ground coriander

½ teaspoon onion powder

1 ¼ teaspoon salt, divided

1/2 teaspoon coarsely ground black pepper, divided

1 ½ pound top round London Broil

1 pound small red potatoes, quartered

5 tablespoons olive oil, divided

1 teaspoon chopped fresh rosemary or ¼ teaspoon dried

1 pound zucchini, cut in 1-inch chunks

1 tablespoon balsamic vinegar

2 teaspoons Dijon mustard

1. Preheat the oven to 425 degrees. Coat a sheet pan with cooking spray.

2. Combine the coriander, onion powder, ½ teaspoon salt and ¼ teaspoon black pepper in a small bowl. Sprinkle the mixture over the entire surface of the meat, then pat it gently to help it adhere. Set it aside while you start the potatoes.

3. Toss the potatoes with 1 tablespoon of the olive oil, rosemary, ¼ teaspoon salt and 1/8 teaspoon black pepper. Spread out on the sheet pan and roast 15 minutes.

4. Toss the zucchini with 1 tablespoon of the oil, ¼ teaspoon of the salt and 1/8 teaspoon of pepper. After the potatoes have roasted 15 minutes, add the zucchini to the sheet pan. Top with the wire rack and place the meat on the rack.

5. Preheat the broiler.

6. Place the pan about 5 inches below the broiler and cook 4 to 5 minutes. Turn the steak over and cook another 4-5 minutes. Transfer to a cutting board and let the meat rest 5 minutes before slicing thinly across the grain.

7. While the meat rests, combine the vinegar, shallots, mustard and ¼ teaspoon salt: whisk in the last 3 tablespoon of the oil. Just before serving, drizzle the steak with the dressing.

Makes 4 servings. Recipe by Marge Perry.

1 cup quinoa (white, red, black or mixed)

1 teaspoon paprika

1 teaspoon ground cumin

1 teaspoon salt, divided

2 tablespoons olive oil, divided

1 pound sweet potato, peeled and cut in ¼-inch wedges

4 (6-ounce) boneless chicken breasts

1 cup grapes

10 ounces baby kale

2 roasted beets, diced in ½-inch pieces

1. Preheat the oven to 400 degrees. Coat a sheet pan with cooking spray.

2. Make the quinoa according to package directions.

3. Combine the paprika, cumin and ¾ teaspoon of the salt in a small bowl.

4. Toss the sweet potatoes with 1 tablespoon of the oil and half the spice blend. Toss the chicken with the other half of the spice blend.

5. Lay the sweet potatoes out on the sheet pan and bake 5 minutes. Add the grapes and chicken to the pan and bake until an instant-read meat thermometer inserted in the thickest part of the largest breast registers 160 degrees, about 10 minutes. Remove from the oven.

6. Meanwhile, heat the remaining 1 tablespoon of oil in a large skillet. Add about half the kale and cook, tossing, until it is barely wilted, about 45 seconds. Add the remaining kale and remaining ¼ teaspoon salt and again cook, tossing, until barely wilted, another 45 seconds. (It will continue to wilt as it stands.) Add the beets to the kale and remove from the heat.

7. Toss the grapes with the quinoa. Place one-fourth of each ingredient — the chicken, kale, quinoa, and sweet potatoes — in each of four shallow bowls or plates.

Makes 4 servings. Recipe by Marge Perry.

12 ounces spaghetti

6 1/2 cups water

1/2 teaspoon salt

1 cup frozen shelled edamame

8 ounces asparagus, trimmed and cut in 1 1/2-inch pieces

2 tablespoons extra virgin olive oil

2 tablespoons unsalted butter

2/3 cup freshly grated Pecorino Romano cheese

1 teaspoon coarse freshly ground black pepper

1. Combine the spaghetti, water and salt in a large skillet over medium-high heat. Cook, stirring often after the water comes to a boil, for 11 minutes. Stir in the edamame, return to a boil and continue stirring for another 3 minutes. Add the asparagus and cook until it is bright green and crisp-tender, the pasta is al dente and there is just a little starchy liquid left in the pan.

2. Remove the skillet from the heat and swirl in the oil and butter until it is melted. Add the cheese and pepper and mix until well distributed.

Recipe by Marge Perry.

1 teaspoon olive oil

2 pounds boneless beef short ribs, trimmed and cut into 2-inch pieces

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup chopped onion

1/2 cup chopped carrots

1/2 cup chopped celery

6 garlic cloves, sliced

1/2 cup chopped shallots

2 1/2 cups cabernet sauvignon

1/4 cup balsamic vinegar

1 3/4 cup low-sodium beef broth

1 sprig fresh rosemary

2 teaspoons cornstarch, dissolved in 2 teaspoons water

1. Preheat the oven to 350°F.

2. Heat the oil in a Dutch oven over medium-high heat. Sprinkle the short ribs with salt and pepper and add to the pan. Cook, turning occasionally, until well browned, about 6 minutes. Transfer to a plate and reserve.

3. Add the onion, carrots, celery, garlic and shallots into the pan, scraping up browned bits, and cook until the vegetables begin to soften, 3-4 minutes. Pour in the wine and vinegar, bring to a boil, and cook until slightly syrupy, about 16-18 minutes. Add the broth and rosemary sprig, return to a boil and top with the short ribs in a single layer. Cover and transfer the pan to the oven.

4. Cook, turning the ribs occasionally, until they are very tender, about 1 1/2 hours. Remove from the oven. Transfer ribs to a platter, tent with foil and keep warm. Strain the broth through a colander or sieve into a bowl and discard the solids. Let stand 5 minutes and scoop off and discard any fat that rises to the top. Pour the broth into a small saucepan and bring to a boil over medium-high heat. Stir in cornstarch slurry, return to a boil and cook until slightly thickened, about 1 minute.

Serves 6-8. Recipe by Marge Perry.

One 7-ounce pie crust dough, cut in half

1 to 1 ¼ cups caramelized onion (see below)

7 tablespoons crumbled feta

¼ teaspoon chopped fresh rosemary (plus two small sprigs)

1 egg, lightly beaten

1. Preheat oven to 350. Line a sheet pan with parchment paper and lightly coat the paper with cooking spray.

2. Roll each piece of dough into an 8-inch round. Transfer the two rounds to the prepared baking sheet. Place ½ cup of the onion in the center of each round. Spread the onion over the dough, leaving a 1-inch border clear. Sprinkle the onion with the all but 1 tablespoon of the feta and the rosemary. Fold the empty edges of the dough over into the center, pleating the dough as you go. Brush the crust with some of the egg.

3. Bake 15-17 minutes, until the dough sounds hollow when tapped. Sprinkle the two tarts with the remaining 1 tablespoon feta and return to the oven for one minute. Remove from oven and allow to cool slightly before serving. May be prepared in advance and warmed in a low oven.

Makes 2 tarts; each 4-5 servings. Recipe by Marge Perry.

HOW TO MAKE CARAMELIZED ONIONS

Slice two baseball sized onions — you should get about 3 cups of slices. Heat 2 tablespoons of canola or olive oil in a skillet over medium heat; add the onions and cook over medium-low heat, stirring occasionally, until they are translucent and a soft golden color. It will take about 20 to 25 minutes. Don’t try to rush the process by increasing the heat: low, slow cooking is key.