Shrimp & Sausage Purloo Served with a big green salad
	Serves 4 Prep time: 25 minutes Total time: 50 minutes

Shopping List

• 1 large onion
• 1 large green bell pepper
• 1 shallot
• 1 head lettuce such as escarole, curly endive, or other winter variety
• 8 oz. frozen okra or frozen green beans
• 1 cup long-grain white rice
• 4 oz. best quality bacon, (preferably organic and nitrite free)
• 8 oz. smoked sausage, such as kielbasa
• 1-1/2 lbs. small shrimp

Pantry Items

• Black pepper
• Dijon mustard
• Extra-virgin olive oil
• Red wine vinegar
• Sea salt
• Worcestershire sauce

Tools

• Chef’s knife
• Heavy skillet
• Measuring cups and spoons
• Mixing bowls
• Paper towels
• Paring knife
• Salad spinner
• Spatula
• Strainer
• Whisk
• Wooden spoons

Suggestions

• Wine:  Try a Dolcetto with this
• Dessert:  Lemon Ice Cream with Chocolate Sauce

Game Plan:

• When you walk in the door
  • Put the bacon in the freezer
  • Don’t refrigerate the kielbasa
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine
• Prep
  • Peel the shrimp. Devein them if necessary, put them in a bowl and add 3 tbsps. Worcestershire sauce.  Toss and refrigerate.
  • Peel and dice the onion.
  • Core, seed, and dice the green pepper.
  • Peel and thinly slice the shallot.
  • Slice the frozen okra into 3/8-inch rounds.  If you’re using frozen beans, cut them into 1-inch long pieces.  Re-freeze until you’re ready to cook them.
  • Discard any damaged lettuce leaves.  Separate the leaves from the lettuce, rinse and spin them dry.  Tear the lettuce into large bite-size pieces.
  • Rinse the rice in the strainer until the water runs clear.
  • Dice the bacon.
  • Cut the kielbasa into 3/4-inch thick rounds.
  • Line a plate with paper towels.
• Start Cooking
  • Put the bacon into a heavy skillet over medium-high heat.  When it starts to sizzle, reduce the heat to medium and cook it until it has rendered most of its fat, 7 minutes.
  • Transfer the bacon to the plate lined with paper towels to drain.
  • Add the onion and the bell pepper to the bacon fat and cook, stirring frequently, until the onion is translucent, 3 minutes.  Add the frozen okra and the kielbasa and stir.
  • Add the rice to the pan and cook, stirring, for 2 minutes.
  • Add 2 cups water, ½ tsp. salt, several grinds pepper and the cooked bacon.  Cover and cook until the rice is plump through and has absorbed the water, 20-25 minutes.  Check the rice occasionally to see if it needs more water and add 1 tbsp. at a time, if necessary.
  • While the rice is cooking, make the vinaigrette.  Put the shallot, a pinch of salt and the mustard in a bowl.  Whisk in 1 tbsp. vinegar.  Whisk in 1/4 cup olive oil.  Taste for seasoning.
  • Check the rice.  Add water if necessary.
  • You’ve got time now to set the table.
  • When the rice is cooked, stir in the shrimp and Worcestershire sauce.  Cover and cook for 3 minutes.
  • Whisk the vinaigrette and add the lettuce.  Toss, toss, toss and take it to the table with the wine.
  • Dinner is ready!  Either take the purloo to the table in the pan, transfer it to a serving dish, or serve plates.

Wow that was fast, let’s eat!

	Spicy Garlic Penne Served with Buttery Cabbage
	Serves 4 Prep time: 15 minutes Total time: 30 minutes

Shopping List

• 1 small Savoy cabbage
• 1 bunch flat-leaf (Italian) parsley
• 1 lb. good quality penne, or other dried pasta shape

Pantry Items

• Black pepper
• Extra-virgin olive oil
• 6 garlic cloves
• Ground nutmeg
• Red pepper flakes
• Sea salt
• Unsalted butter

Tools

• Chef’s knife
• Heavy skillet
• Large saucepan
• Large stockpot or pasta pot
• Measuring cups and spoons
• Mixing bowls
• Paring knife
• Strainer
• Tongs
• Wooden spoons

Suggestions

• Wine:  Try a Montelpulciano
• Dessert:  Biscotti

Game Plan:

• When you walk in the door
  • Fill the pasta pot 2/3 with water, add 2 tbsps. salt and put over high heat
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine
• Prep
  • Trim any damaged leaves from the cabbage.
  • Cut the cabbage in quarters.  Cut out the core from each piece of cabbage and discard.  Slice the rest of the cabbage into thin strips.
  • Rinse the cabbage.  Leave it in the strainer in the sink, to drain.
  • Rinse and pat dry the parsley.  Pluck ½ cup leaves.
  • Peel the garlic and coarsely chop.
• Start Cooking
  • When the water for the pasta boils, add the pasta.  Stir and cook until it is al dente, 7-12 minutes depending on the pasta.
  • Put 3 tbsps. butter into the large saucepan over medium-high heat.
  • When the butter melts, add the cabbage, with the water clinging to it.  Sprinkle with a generous handful of salt and some pepper.
  • Turn the cabbage with tongs so it mixes with the butter and cover.  Reduce the heat to medium and cook for about 8 minutes, turning it once in awhile.
  • While the pasta and the cabbage are cooking, put 1/3 cup olive oil, the garlic and 1/4 tsp. red pepper flakes (if you’re using these and we recommend you do) in the skillet over medium heat, stir and cook until the garlic just begins to turn golden – this will take 4-5 minutes.
  • Check the cabbage and if it is bright green and nearly tender through – you’ll need to taste it to find out – then remove it from the heat.
  • Check the garlic.  If it is turning golden, remove the pan from the heat and pour the mixture into a large, heat-proof serving bowl.
  • Mince the parsley and stir into the garlic and olive oil.
  • Check the pasta.  If it is al dente, drain it, reserving some of the cooking liquid.
  • Add the pasta to the garlic and olive oil mixture and toss.  Season with salt, and toss some more.
  • Sprinkle the cabbage with 1/4 tsp. nutmeg, toss and taste for seasoning.  Adjust the seasoning, then take everything to the table.
  • Don’t forget the wine!

Wow that was fast, let’s eat!

	Roast Chicken Thighs with Shallots Served with Broccoli Purée
	Serves 4 Prep time: 20 minutes Total time: 60 minutes

Shopping List

• 4 large shallots
• 1 large head or 2 small heads broccoli
• 1 bunch flat-leaf (Italian) parsley
• 1/4 cup crème fraîche or heavy, non ultra-pasteurized
  cream
• 6-8  bone-in skin-on chicken thighs
• 1 loaf crusty bread

Pantry Items

• Black pepper
• Extra-virgin olive oil
• Red wine vinegar

Tools

• 9X13 baking dish
• Bread knife
• Chef’s knife
• Food processor
• Large saucepan
• Measuring cups and spoons
• Mixing bowls
• Paring knife
• Spatula
• Tongs

Suggestions

• Wine:  Chinon
• Dessert:  Pear Clafoutis (from Cooking at Home on Rue Tatin, by Susan H. Loomis, page 221)

Game Plan:

• When you walk in the door
  • Don’t refrigerate the chicken
  • Preheat the oven to 425F
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine
• Prep
  • Fill the large saucepan with 6 cups water.  Add 3 tbsps. salt and put over high heat.
  • Peel and mince the shallots.
  • Cut the florets from the broccoli, then cut the florets into bite-sized pieces.  Peel the stems and cut them into bite-sized pieces.
  • Rinse and pat dry the parsley.
  • Drizzle 3 tbsps. olive oil into the baking dish.
  • Put the chicken in the dish and turn the pieces, so they’re coated with oil.   Drizzle 3 tbsps. red wine vinegar over the chicken, sprinkle the chicken with the shallots, turn each piece again so the shallots are mixed in, salt and pepper to taste.
• Start Cooking
  • Put the chicken in the oven for 20 minutes.
  • When the water boils, add the broccoli stems and cook for 3 minutes.
  • After 3 minutes add the broccoli florets and cook 6-7 minutes, until they’re tender.
  • While the broccoli is cooking, pluck 1 cup leaves from the parsley.
  • Check the broccoli.  If it’s tender, transfer it to a food processor and add 1/4 cup crème fraîche.  Process until you have a beautiful, green puree.  Taste it and add salt and pepper then transfer the puree to a heat-proof serving dish and cover with foil.
  • Check the chicken.  If it’s golden, turn it and roast for 20 more minutes.
  • Set the table now and pour yourself a glass of wine.  You’ve got some time to relax.
  • About 5 minutes before the chicken is cooked, put the broccoli puree in the oven to warm up.
  • Mince the parsley.
  • Slice the bread.
  • When the chicken is cooked (cut into the thickest part of a thigh – the juices should be golden) remove it from the oven and strew it with the parsley.  Turn the chicken pieces so they’re evenly covered with parsley.
  • Either put the chicken, it’s juices, and any caramelized bits into a serving dish, or serve plates in the kitchen and take them to the table.
  • Don’t forget the broccoli, the bread and the wine.

Wow that was fast, let’s eat!

	A 20 Minute Menu Oeufs à la Coque served with fruit salad
	Serves 4 Prep time: 15 minutes Total time: 20 minutes

Shopping List

• 6 crisp apples (we like Honey Crisp or Pippin)
• 3 pears (we love Comice)
• 1 lemon, preferably organic
• 16 dates
• Mild honey
• 8 large eggs, preferably organic
• 1 big or 2 small loaves of great sliced bread

Pantry Items

• Black pepper
• Sea salt
• Unsalted butter

Tools

• Chef’s knife
• Large saucepan
• Measuring cups and spoons
• Mixing bowls
• Paring knife
• Sheet pan
• Tongs
• Vegetable Peeler
• Wooden spoons
• Zester or Microplane

Suggestions

• Wine:  A white Burgundy such as a Reuilly
• Dessert:  A trio of cheeses (goat, blue, sharp cheddar), with bread or crackers
• Egg cups are handy for this meal – you’ll need 8 (if each person has 2 eggs)

Game Plan:

• When you walk in the door
  • Preheat the broiler, adjust the rack
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine and refrigerate it
• Prep
  • Put the eggs in the large saucepan.  Cover them by 2-inches with water.
  • Remove the butter from the refrigerator so it can soften.
  • Zest the lemon and mince the zest.  Cover it with a bowl so its perfume doesn’t escape.
  • Remove the pits from the dates, if necessary.  Finely chop the dates.
  • Put the dates, the lemon zest in a large bowl.
  • Squeeze the lemon over everything and mix together, then drizzle with the honey and mix.
  • Peel and core the apples.  Finely chop.
  • Peel and core the pears.  Finely chop.
  • Put the fruit in the bowl with the date mixture and toss gently.
  • Put two-thirds of the bread on the sheet pan and put it under the broiler.  Put the rest of the bread in a basket. It’s for the cheese.
  • Set the table.
  • Put the cheese on a plate and put it on the table along with the bread basket.
• Start Cooking
  • Check the bread and if it’s golden, turn it.
  • Put the pan with the eggs over high heat.  When the water comes to a boil, set the timer for 3 minutes.
  • If the bread is golden, remove it from the broiler.  Turn off the broiler.
  • Butter the toast.  Cut the slices into 1/2-inch sticks.  Put them in a basket or on a plate and keep them warm.
  • When the eggs are cooked, remove them from the water and get them to the table.  (If you want to eat soft boiled eggs, slice off the tops of the eggs immediately so they stop cooking.)
  • The idea is to dip the toast sticks into the soft boiled eggs, then eat the white with a spoon when the yolk is all gone.  Enjoy the eggs first, then follow with the fruit salad.
  • Dinner is ready!  Don’t forget the wine!

Wow that was fast, let’s eat!

	Pan-Seared Rosemary Duck Breast/Tofu Served with Teriyaki-Style Veggies and Soba with Garlicky Spinach
	Serves 4 Prep time: 20 minutes Total time: 50 minutes

Adapted from The Flexitarian Table by Peter Berley

Shopping List

• 1 pound burdock
• 1/2 pound carrots
• 1 small piece ginger
• 1 large or 2 medium leeks
• 2 lemons
• 1 bunch rosemary
• 1 bunch scallions
• 1 1/2 pounds fresh spinach
• 1 bunch watercress
• Toasted Nori (optional)
• Mirin
• 8 ounces soba noodles
• 1  package extra-firm tofu (14-16 ounces)
• 2 skin-on boneless Long Island (Peking) duck breasts (7-8 ounces)

Pantry Items

• Black pepper
• Canola or grapeseed oil
• Cayenne pepper
• 5 garlic cloves
• Honey
• Sea salt
• Sesame seeds
• Soy sauce, preferably naturally brewed

Tools

• 9X13 baking dish
• Cheesecloth
• Chef’s knife
• 2 heavy skillets
• Large saucepan
• Measuring cups and spoons
• Mixing bowls
• Nonstick fry pan
• Paring knife
• Salad spinner
• Spatula
• Tongs
• Vegetable Peeler
• Whisk
• Wooden spoons
• Zester or Microplane

Suggestions

• Wine:  Try a dry Junmai style Sake
• Dessert:  Fresh orange slices, dried plums and Ginger Ice Cream
• This menu requires some advance planning and/or overnight prep.  It’s worth the effort!

Game Plan:

• When you walk in the door
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
• Prep
  • At least 6 hours before you want to eat, wrap the tofu in a large piece of cheese cloth and place in a strainer over a bowl. Put something heavy on top and let sit in the refrigerator for about an hour to drain of excess water.
  • Strip the leaves from the rosemary.  Finely chop enough for 4 tsps.
  • Peel and finely chop 3 cloves garlic.
  • Measure out 1/4 tsp. fresh ground black pepper and 1/8 tsp. cayenne pepper.
  • Put the rosemary, garlic, fresh pepper and cayenne pepper into a small bowl.
  • Remove the tofu from the fridge.  Discard any drained liquid and cut into 4 slabs.
  • Take the duck out of the fridge.
  • Rub both the duck and the tofu with salt on both sides.  Place on separate plates.
  • Take half the seasoning mixture and rub the tofu all over with it.  Return to the plate in a single layer.  Take the remaining seasoning and rub the fleshy side of the duck breasts.  Sandwich the fleshy sides together (skin side out) and return it to its plate.
  • Cover each plate with plastic wrap and refrigerate for at least 4 hours or  overnight.
  • When you’re ready to start dinner, begin your prep by cutting the nori into thin strips (if your using it).
  • Peel and finely chop 2 garlic cloves.
  • Peel and grate the ginger with the micoplane (you’ll need  2 tsps.).
  • Measure into a small bowl, 1/2 cup honey, 1/3 cup soy sauce and 1/3 cup mirin.
  • Scrub the burdock and cut into matchsticks.
  • Wash the leeks.  Cut off the tough greens tops.  Cut the tender white and green parts into matchsticks.
  • Rinse and peel 3-4 carrots.  Cut into matchsticks.
  • Rinse the scallions.  Thinly slice the white parts.  Chop the green parts.  Keep separate.
  • Cut one lemon in half and the other into wedges.
  • Put watercress in the salad spinner.  Rinse and spin dry.  Remove   any tough stems and discard them.
  • Put the spinach in the salad spinner.  Rinse and spin dry.
  • Set the table.  Don’t forget soup spoons!
• Start Cooking
  • Fill the large stock pot with water.  Add 1 tsp. salt and set over medium-high heat.
  • Heat one of the heavy skillets over high heat with 2 tbsps. of oil.  Add the burdock and cook for 2 minutes, stirring often.  Add the leeks to the burdock with a little salt and cook another 2 minutes.  Pour the honey mixture over the burdock and leeks and bring to a boil.  Cover, reduce the heat and simmer for 10 minutes.
  • Take the duck and the tofu out of the fridge.  Wipe the duck with a paper towel to remove excess moisture (it’s okay if some of the herbs and garlic rub off).  Season both sides with black pepper.  Do the same with the tofu.
  • Back to the burdock and leeks.  Stir in the carrots.  Cover again and simmer for an additional 15 minutes.
  • Heat the other large skillet over medium heat until very hot.
  • Place the marinated duck breasts skin side down in the skillet and let cook about 8 mintues.
  • Pour the fat off into a small bowl and set aside for the soba noodles.
  • Flip the duck and cook for another minute.  Turn off heat.  Transfer it to a platter then squeeze one half of lemon through your fingers, into the skillet and scrape up any caramelized bits.  Pour over the duck.
  • Wash and dry the skillet and place over medium heat.  Add 2 tbsps. of vegetable oil.  Heat until the oil shimmers.
  • Add the tofu and raise the heat to medium-high.
  • Cook the tofu for 4 minutes. You’ll know it’s done when it releases from the pan easily and is a golden brown color.  Flip the tofu and cook another 4 minutes to the same golden color.
  • Transfer to a platter and squeeze the other half of the lemon into the skillet scraping up the bits and pour over the tofu.
  • Check the veggies. They should be tender, if not cook another 6 minutes.
  • The water should be boiling now.  Add the soba noodles and cook to al dente, about 6 minutes.
  • Reserve 2 cups of the cooking water and set aside.  Drain the noodles into a strainer.  Wipe the pan dry and place back on the stove over medium heat.  Add the reserved duck fat.
  • Uncover the veggies and raise the heat.  Simmer until the juices reduce to a glaze.
  • Spread the watercress out on a serving platter.
  • The duck fat should be hot now.  Add the chopped garlic and let sizzle until slightly golden, about 30 seconds.  Add the spinach and raise the heat to high.  Cook, stirring, until the spinach is wilted.
  • Add the soba noodles and reserved water to the pan and bring to a simmer.
  • The veggies should be glazed now.  Turn off the heat and pour them out over the watercress.  Sprinkle with sesame seeds and sliced white parts of the scallions.  Arrange lemon wedges around the outside.
  • The soba noodles and broth are warm.  Divide the noodles and broth among 4 bowls.  Sprinkle with sesame seeds.
  • Slice the duck breasts.  Sprinkle the duck and the tofu with chopped green scallions and nori strips.
  • Enlist a helper to take everything to the table.  Don’t forget the Sake and the soy sauce!

Wow Peter, thanks for a great week, let’s eat!

	Golden Egg Noodles with Crème Fraîche and Fresh Herbs Served with sauteed cabbage with garlic
	Serves 4 Prep time: 20 minutes Total time: 35 minutes

Adapted from The Modern Vegetarian Kitchen by Peter Berley

Shopping List

• 1 green (preferably Savoy) cabbage (1-1/2 lbs.)
• 1 lemon, preferably organic
• 1 bunch flat-leaf (Italian) parsley
• 1 bunch cilantro
• 1 bunch chives
• 1 cup crème fraîche or make your own
• 1/4 cup grated Parmigiano Reggiano
• 1 lb. fresh egg fettucini or, make your own

Pantry Items

• Black pepper
• Extra-virgin olive oil
• 5 garlic cloves
• Red pepper flakes
• Sea salt
• Unsalted butter

Tools

• Chef’s knife
• Heavy skillet
• Kitchen scissors
• Large stockpot or pasta pot
• Measuring cups and spoons
• Mixing bowls
• Nonstick fry pan
• Paring knife
• Spatula
• Strainer
• Tongs
• Wooden spoons
• Zester or Microplane

Suggestions

• Wine:  Pinot Grigio
• Dessert:  Biscuits with Seasonal Fruit and Sweet Yogurt Cream from The Modern Vegetarian Kitchen p. 408

Game Plan:

• When you walk in the door
  • Fill the pasta pot 2/3 with water, add 2 tbsps. salt and put over high heat
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine and refrigerate it
• Prep
  • Cut the cabbage in quarters.  Cut out the heart.  Cut the leaves into 1/2-inch wide strips.
  • Peel and finely chop 1 clove garlic.
  • Peel and cut 4 garlic cloves into thin slices.
  • Zest the lemon until you have ½ tsp. zest.  Cover the zest with a bowl so the flavor doesn’t evaporate.
  • Cut the un-zested part of the lemon into wedges.
  • Rinse and pat dry the parsley and the cilantro.  Pluck 1 cup leaves from each.
  • Fill a large bowl two-thirds full of ice water.
• Start Cooking
  • When the water boils, add the cabbage and cook just until it is bright green and slightly softened, 3-4 minutes.
  • Transfer the cabbage to the ice water to stop the cooking.  When the cabbage is cold, drain it.
  • Return the water to a boil.
  • Get someone to set the table and pour yourself a glass of wine.
  • Time to make the pasta sauce.  Mince the parsley and the cilantro.  Using scissors, snip 1 tbsp. chives.
  • Put 2 tbsps. butter into the nonstick fry pan over medium heat.  Add the 1 finely chopped garlic clove and sauté for 1 minute.  Add the herbs and the lemon zest.  Sauté for 30 seconds, then stir in the crème fraîche.  Salt and pepper to taste.  Bring the sauce to a boil, then immediately remove from the heat.
  • Heat 2 tbsps. olive oil in the heavy skillet over medium heat.  Add the thinly sliced garlic cloves and sauté for 1 minute, or until pale gold.  Stir in a pinch of red pepper flakes (if you like your food a little spicy), the cabbage, and 1-2 tbsps. water. Season with salt, cover, and cook for 3-4 minutes.
  • While the cabbage finishes cooking, put the pasta in the boiling water and stir.  After about 3 minutes, when it floats to the surface, it will be cooked.  Drain it.
  • Return the skillet with the pasta sauce to medium heat.  Add the pasta and toss to coat.  Add the Parmigiano, toss again.
  • Transfer the cabbage to a serving dish and garnish with the lemon wedges. Divide the pasta among four plates.  Dinner is ready, you can take it to the table.  Don’t forget the wine!

Wow Peter, that was fast, let’s eat!

	Crispy Oven Roasted Chicken Thighs Served with Shaved Spring Vegetable Salad
	Serves 4 Prep time: 15 minutes Total time: 60 minutes

Adapted from The Flexitarian Table by Peter Berley

Shopping List

• 2 fennel bulbs
• 1 bunch radishes
• 4 sunchokes
• 2 apples such as Gala or Winesap
• 4 lemons, preferably organic
• 1 bunch chives
• 1 bunch mint
• 8 bone-in, skin-on chicken thighs

Pantry Items

• Black pepper
• Extra-virgin olive oil
• 4 cloves garlic
• Red pepper flakes
• Rice vinegar
• Sea salt

Tools

• 9X13 baking dish
• Chef’s knife
• Heavy skillet
• Instant read thermometer
• Measuring cups and spoons
• Mixing bowls
• Paper towels
• Paring knife
• Tongs
• Vegetable Peeler
• Whisk
• Zester or Microplane

Suggestions

• Wine:  Try a Sauvignon Blanc
• Dessert:  Goat cheese and seasonal fruit
• This salad makes excellent leftovers.  You may also want to try Parmesan Toast from The Flexitarian Table p. 67 with this menu.

Game Plan:

• When you walk in the door
  • Rinse the chicken, pat it dry and sprinkle with sea salt
  • Preheat the oven to 400F
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine and refrigerate it
• Prep
  • Peel and smash the garlic.
  • Rinse and pat dry the mint.  Pluck 1/2 cup leaves.  Chop.
  • Zest 1 lemon, mince the zest.
  • Squeeze the juice of 2 lemons through your fingers into a measuring cup.  You’ll need 1/3 cup total.  If you need more juice, squeeze another lemon.
  • Cut the remaining lemon into quarters.
  • In a bowl, mash the garlic to a paste with 1-1/2 tsps. salt.  Whisk in the mint, the lemon zest, 3 tbsps. lemon juice and 1/2 tsp. red pepper flakes.
  • Whisking constantly, add 1/4 cup olive oil.
  • Put the chicken in the baking dish and pour over the marinade.  Toss the pieces until they are thoroughly coated and let stand at room temperature for 20-30 minutes.
• Start Cooking
  • While the chicken marinates, make the salad.
  • Remove the core, stalks and and any damaged outer leaves from the fennel.
  • Chop enough of the fennel fronds to give you 2 tbsps.
  • Chop 2 tbsps. chives.
  • In a medium bowl, whisk together 1/2 cup olive oil, 2 tbsps. rice vinegar, the remaining 2 tbsps. lemon juice, the chives and the fennel fronds.
  • Rinse, core and quarter the apples then slice as thinly as possible (if you have one, use a mandoline for this salad). Add to the vinaigrette.
  • Peel and slice the sunchokes as thinly as possible.  Add to the vinaigrette.
  • Slice the fennel bulbs as thinly as possible.  Add to the vinaigrette.
  • Slice 6-8 radishes as thinly as possible.  Add to the vinaigrette and toss, toss, toss.
  • Season the salad with salt and pepper, cover and refrigerate for 30 minutes.
  • Now that you’re done with the mandoline, pour yourself a glass of wine and cook the chicken.
  • Place the skillet over medium-high heat.
  • Lift the chicken thighs from the marinade and pat them dry with paper towels and lay them skin side down in the pan. Save the marinade.
  • Cook until the skin in nice and crispy, about 5 minutes.
  • Turn the chicken pieces and put the skillet in the oven until cooked through, 15-20 minutes.
  • You’ve got some time now so set the table and do a little clean up so you can relax after dinner.
  • When the chicken is done, 180F on the instant read thermometer, remove it from the oven and transfer it to a platter.  Pour the oil out of the pan and add the reserved marinade to the pan, stir and simmer for a couple of minutes, scrapping up any brown bits from the bottom of the pan.
  • Pour the sauce over the chicken and garnish the platter with lemon wedges.
  • Remove the salad from the fridge, toss and taste for seasoning before bringing it to the table.
  • Dinner is served.  Don’t forget the wine!

Wow Peter, that was easy, let’s eat!

	Garlic Soup with Tortillas, Avocado and Lime Served with rice, beans and peas
	Serves 4 Prep time: 20 minutes Total time: 45 minutes

Adapted from Fresh Food Fast by Peter Berley

Shopping List

• 1 bunch cilantro
• 1 medium onion
• 1 large avocado
• 2 limes
• 1 jalapeno pepper
• 1 small head broccoli
• 1 medium carrot
• 15 oz. can red kidney beans
• 12 oz. basmati rice
• White miso
• 1 cup pre-shelled fresh peas (or frozen)
• 4 oz. Monterrey Jack cheese or sour cream
• 6 corn tortillas

Pantry Items

• Black pepper
• Cumin seeds
• Extra-virgin olive oil
• 1 head garlic
• Grapeseed or canola oil
• Red pepper flakes
• Sea salt
• Unsalted butter

Tools

• Chef’s knife
• Grater
• Heavy skillet
• Large saucepan
• Measuring cups and spoons
• Medium saucepan
• Mixing bowls
• Nonstick fry pan
• Paper towels
• Paring knife
• Spatula
• Strainer
• Tongs
• Vegetable Peeler
• Whisk
• Wooden spoons

Suggestions

• Wine:  Try  beer with this.  We suggest a  Brooklyn Local 1
• Dessert:  Try Mango Lime Fool with Dates from Fresh Food Fast p. 73

Game Plan:

• When you walk in the door
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Put the beer in the fridge
  • Get someone to set the table – this one’s busy and fast.  Don’t forget soup spoons!
• Prep
  • Rinse and pat dry the cilantro.  Separate all the leaves from the stems.
  • Peel and dice the onion.
  • Peel and cut the avocado into quarters.  Thinly slice the quarters.
  • Squeeze 1 lime into a bowl.  Add the avocado slices and toss gently.
  • Cut the other lime in quarters.
  • Trim off the stem end of the jalapeno, and cut it into thin rings.
  • Cut the broccoli florets into bite-sized pieces.  Reserve the stems for something else.
  • Trim and peel the carrot. Cut it on the bias into paper-thin slices (use a mandoline if you have one).
  • Turn the whole head of garlic upside down/root side up, and press on it hard to separate the cloves.
  • Smash the cloves so the skin splits.
  • Cut the tortillas into 1/4-inch wide strips.
  • Grate the cheese, if using.
  • Rinse the rice until the water runs clear.
• Start Cooking
  • Bring 2-1/4 cups water and 1 tbsp. butter to a boil in the medium saucepan over medium-high heat.  Stir in the rice and ½ tsp. salt and return to a boil.  Lower the heat, cover and simmer for 18 minutes, or until the water is absorbed.
  • Prepare the broth for the soup.  Put the cilantro stems and the smashed garlic in the large saucepan, cover with 6 cups water and put over high heat.  When it boils, reduce the heat and simmer for 10 minutes.
  • Heat ½ cup grapeseed  or canola oil in the nonstick fry pan over medium-high heat until you see the first wisp of smoke.  Add the tortilla strips in an even layer and fry until crisp, about 5 minutes.  Drain on paper towels and season lightly with salt.  Work in batches if necessary.
  • Check the broth.  Strain out the solids and keep it warm.
  • For the rice and beans, put 2 tbsps olive oil in the heavy skillet over medium heat, add 1 tsp. cumin seeds and ½ tsp red pepper flakes and cook for 1 minute.  Add the diced onion and a pinch of salt.  Increase the heat and sauté the onion until it softens, 3-4 minutes.
  • Stir in the beans with their liquid and bring to a boil.
  • While the beans and their broth are coming to a boil, bring the soup broth to a boil over high heat.  Add the broccoli, carrot and the jalapeno and cook until crisp-tender, 3-4 minutes.
  • Place ½ cup miso in a small bowl.  Whisk in about 1/4 cup soup broth to the miso, then whisk the mixture back into the soup and let it simmer for 1 minute.  Keep the soup hot while you finish up.
  • Once the rice is cooked stir it into the bean mixture, along with the peas.  Cook until the peas are bright green and tender, 3-4 minutes and everything is well-blended.  Season to taste with salt and black pepper if necessary.
  • Coarsely chop the cilantro and stir it into the soup.  Taste for seasoning, add more salt and black pepper if necessary.
  • To serve the soup, divide the avocado and tortilla strips among 4 soup bowls.  Ladle in the soup, garnish each with a lime wedge, and call the troops to help you carry the bowls to the table.
  • Put the rice and beans in a serving bowl, scatter the grated cheese over the top, and dinner is served!  Don’t forget the beer.

Wow Peter, this looks delicious, let’s eat!

	Fregola Risotto-Style with Chard and Feta Cheese Served with Spring Greens in Dill Vinaigrette
	Serves 4 Prep time: 15 minutes Total time: 45 minutes

Adapted from The Flexitarian Table by Peter Berley.  For a chance to learn more about Peter’s food, check out this Workshop

Shopping List

• 1 bunch dill
• 1 bunch thyme
• 3 carrots
• 1 bunch celery
• 1 lemon
• 8 oz. mushrooms, such as cremini or button
• 1 medium yellow onion
• 4 oz. spring salad greens
• 1 bunch swiss chard
• 1 lb. Fregola, or Israeli couscous
• 7 oz. Feta cheese

Pantry Items

• Black pepper
• Extra-virgin olive oil
• Garlic
• Honey
• Sea salt
• Unsalted butter
• Vegetable stock, preferably organic

Tools

• Chef’s knife
• Large saucepan
• Measuring cups and spoons
• Mixing bowls
• Paring knife
• Salad spinner
• Vegetable Peeler
• Whisk
• Wooden spoons

Suggestions

• Wine:  Try an Italian white, like Falanghina
• Dessert:  Sliced kiwi with Blackberry Cabernet Sorbet
• You can also make this with arborio rice if you prefer.

Game Plan:

• When you walk in the door
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine and put it in the refrigerator
• Prep
  • Peel and finely chop 3 carrots.
  • Rinse and pat dry 3 stalks of celery, finely chop.
  • Peel and finely chop the onion.
  • Peel and finely chop 2 cloves of garlic.
  • Rinse and spin dry the swiss chard.  Trim the leaves from the stems. Thinly slice the stems and set aside.  Shred the leaves (you should have about 8 cups) and set aside separately.
  • Clean the mushrooms.  Remove the stems and save for something else.  Thinly slice the caps.
  • Rinse and spin dry the salad greens.
  • Rinse and pat dry the dill.  Pluck 1/2 cup leaves.
  • Strip 1/4 cup leaves from the thyme.
  • Peel and finely chop the shallot.
  • Crumble 1 1/3 cups of Feta.
  • Measure out 1 cup of Fregola.
  • Measure out one quart of vegetable stock.
  • Finely chop the thyme and the dill.
  • Set the table.  This will be quick!
• Start Cooking
  • Place the large saucepan over medium heat.  Add 2 tbsps. olive oil and 2 tbsps. butter.
  • Add celery, carrots, onion, chard stems and cook stirring often for 3 minutes.
  • Add sliced mushrooms, garlic and 2 tsps. thyme.  Raise the heat a little and cook until the mushrooms start to release their liquid, about 7-8 minutes.
  • Add the Fregola and cook until it smells toasty, about 1-2 minutes
  • Pour the vegetable stock over and bring to a boil.  Cover and reduce the heat to a simmer.  Cook until al dente, about 15 minutes.
  • Time to make the vinaigrette.  In a medium bowl, squeeze the lemon through your fingers, and whisk in 1/2 tsp. honey, 1 tbsp. dill, 1 tsp. shallot and salt and pepper to taste.  Keep whisking and drizzle in  1/4 cup olive oil.  Set aside
  • Check the Fregola.  If it is al dente, stir in the chard leaves and simmer, uncovered until tender, about 3 minutes.
  • Stir in the feta and heat through.  Remove from heat, taste and adjust the seasoning.
  • Add the spring greens to the vinaigrette and toss, toss, toss.
  • Take everything to the table.  Don’t forget olive oil for drizzling and the wine!

Wow Peter, this was easy, let’s eat!

	Best of February – Teriyaki Salmon Served with simple spinach and rice
	Serves 4 Prep time: 15 minutes Total time: 40 minutes

Shopping List

• 2 lbs. baby spinach, preferably organic
• 3-inches fresh ginger
• 1 lemon
• 1 cup basmati rice
• 1-1/2 – 2 lbs. salmon fillet
• Sake

Pantry Items

• Black pepper
• Extra-virgin olive oil
• 4 garlic cloves
• Soy sauce or Tamari
• White sugar
• Sea salt
• Star anise

Tools

• 9X13 baking dish
• Chef’s knife
• Large stockpot or pasta pot
• Measuring cups and spoons
• Medium saucepan
• Paring knife
• Sheet pan
• Spatula
• Strainer
• Tongs
• Wooden spoons

Suggestions

• Wine: Riesling always works well these flavors or you can drink the Sake
• Dessert: Ice Cream

Game Plan:

• When you walk in the door
  • Rinse and check the salmon fillet for bones, remove any you find and put in the fridge
  • Preheat the broiler, adjust the rack
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine and refrigerate it
• Prep
  • Peel and mince the ginger
  • Peel and mince the garlic
  • Measure 2/3 cup soy sauce or tamari (you can use a little less tamari because it’s more intense than soy sauce) and pour it into a non-reactive baking dish.
  • Add 1/4 cup sake and 2 tsps. white sugar.
  • Stir in the ginger and the garlic.
  • Cut the salmon fillet into 4 equal pieces, and put them in the teriyaki marinade. Turn them, and refrigerate.
  • Rinse the spinach.
  • Rinse the rice really, really well.
• Start Cooking
  • Put the rice in the medium saucepan and pour 2 cups water and 1 tsp. salt over it. Add 2 star anise, put it on high heat. When it boils, reduce the heat so the rice is boiling slowly and let it cook until you can see bubble holes in the top of it, for about 10 minutes.
  • Get someone to set the table.
  • Put the spinach in the pasta pot – there’s a lot of it, but it will cook right down!
  • Cut the lemon into 6 pieces.
  • Turn the salmon in the marinade.
  • Check the rice. If you see bubble holes, cover the rice and cook it for 10 minutes.
  • Oil the sheet pan.
  • Remove the salmon from the marinade and pat it dry. Set it on the sheet pan and put it under the broiler for 6 minutes.
  • If the rice has cooked for 10 minutes, remove it from the heat. Don’t even look at it – it needs to plump undisturbed.
  • Put the pan with the spinach in it over medium-high heat. As it cooks, turn it with tongs until it is wilted but still bright green, about 5 minutes.
  • Check the salmon. Cut into a piece and bend back the knife to look into it – if it is opaque it’s cooked. If it’s still pretty pink, leave it under the broiler for 2-3 minutes.
  • The spinach will be cooked, so turn it into the strainer and press on it to get rid of as much liquid as possible. Leave it in the strainer and press on it when you think of it.
  • Check the salmon. It’s cooked, and if it isn’t quite opaque, it will finish cooking on the way to the table. You can remove it from the broiler. Turn off the broiler.
  • The rice is cooked, so you can put it on a platter (remove and discard the star-anise), put the salmon on top, and arrange the spinach around the salmon and rice. Squeeze 2 pieces of lemon over the spinach and garnish the platter with the other 4 pieces of lemon.
  • Take the platter to the table with soy sauce or tamari, and the wine! Dinner is ready.

Wow that was fast, let’s eat!

	Best of February – Braised Chicken Served with seasonal vegetables
	Serves 4 Prep time: 15 minutes Total time: 60 minutes

Shopping List

• 3 medium yellow onions
• 2 turnips
• 4 good-sized carrots
• 8 oz. Brussels sprouts
• 1 bunch thyme
• 6 chicken thighs, with skin
• 2 cups farfalle or other small pasta
• 1 loaf crusty bread

Pantry Items

• Bay leaves
• Black pepper
• Extra-virgin olive oil
• Garlic

Tools

• Bread knife
• Chef’s knife
• Dutch oven
• Large saucepan
• Measuring cups and spoons
• Paring knife
• Spatula
• Tongs
• Vegetable Peeler
• Whisk
• Wooden spoons

Suggestions

• Wine: Chardonnay
• Dessert: Bread and cheese – try Comté – it’s delicious
• This makes great leftovers!

Game Plan:

• When you walk in the door
  • Don’t refrigerate the chicken
  • Fill the large saucepan 2/3 with water, add 2 tbsps. salt and put over high heat
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine and refrigerate
• Prep
  • Peel and thinly slice the onions.
  • Peel and dice the carrots and the turnips.
  • Trim the Brussels sprouts by cutting off the end of the stem and removing any damaged leaves. Cut them in half, then very thinly slice them.
  • Peel and mince 2 cloves garlic.
• Start Cooking
  • Put 2 tbsps. olive oil in the Dutch oven over medium-high heat. When the oil is hot but not smoking, reduce the heat just slightly, add the chicken, season it with salt and pepper and brown it on the skin side only, which will take about 5 minutes.
  • When the chicken is golden, remove it from the pan and immediately add the onions. Stir them so they pick up any caramelized juices from the bottom of the pan. Reduce the heat to medium and cook the onions until they’re softened and nearly translucent, about 5 minutes, stirring occasionally.
  • Add the turnips, carrots and the garlic, stir, season with salt and pepper. Cook the veggies, stirring often, until the onions are quite soft, about 5 minutes.
  • Add the chicken and any of its juices to the pan. Add 15 sprigs thyme and 2 bay leaves, then pour ½ cup water into the pan. Shake the pan so everything settles together, cover and cook the chicken for 20 minutes.
  • While the chicken is cooking, add the pasta to the boiling water, stir and cook until al dente, about 7 minutes.
  • Check the chicken once in awhile, stir and add a little more water if things are sticking.
  • While everything is cooking, you can set the table, slice the bread, pour yourself a glass of wine.
  • About 5 minutes before the chicken is cooked, add the Brussels sprouts to the pan, spreading them over the top. Salt lightly and cover.
  • After 5 minutes, check to see if the chicken is cooked. Cut into a piece right to the bone. If the meat is dark, the chicken is cooked. If it is still pink, let it cook for another 5 minutes or so. The veggies will be fine.
  • Drain the pasta, saving some cooking water. Put it in a large bowl, add 1 tbsp. olive oil, toss and season. Keep it warm.
  • When the chicken is cooked, taste everything for seasoning.
  • Dinner is ready. Put the chicken and veggies on a platter and serve with the pasta. Yum.

Wow that was fast, let’s eat!

	Best of February – Mushroom Penne Served with braised endive
	Serves 4 Prep time: 15 minutes Total time: 30 minutes

Shopping List

• 1-1/2 lbs. mushrooms
• 4 Belgian endives
• 1 bunch flat-leaf (Italian) parsley
• 1 bunch thyme
• 1 lb. good quality dried penne

Pantry Items

• Bay leaves
• Black pepper
• Extra-virgin olive oil
• 4 garlic cloves
• Sea salt

Tools

• Chef’s knife
• Heavy skillet
• Large stockpot or pasta pot
• Measuring cups and spoons
• Mixing bowls
• Nonstick fry pan
• Paring knife
• Spatula
• Strainer
• Wooden spoons

Suggestions

• Wine: A Sablet or Gigondas
• Dessert: Apple Crisp

Game Plan:

• When you walk in the door
  • Fill the pasta pot 2/3 with water, add 2 tbsps. salt and put over high heat
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine and pour yourself a glass
• Prep
  • Trim the ends from the mushrooms. Either rinse them very quickly, or wipe each with a damp paper towel (if they’re very dirty) then thinly slice them.
  • Rinse and pat dry the parsley. Pluck 1 cup leaves.
  • Separate 10 thyme sprigs.
  • Peel the garlic. Leave 2 cloves garlic whole and cut the other 2 cloves lengthwise into thick slices.
  • Trim the endives, and discard any damaged leaves, cut them in half, lengthwise.
• Start Cooking
  • Heat 2 tbsps. olive oil in a heavy skillet over medium-high heat. When the oil is hot but not smoking, add the mushrooms, stir, season with salt and pepper and cook, stirring and shaking the pan for about 7 minutes.
  • Mince the parsley and the 2 whole garlic cloves together, and cover with a bowl so the flavors don’t escape.
  • Put 1 tbsp. olive oil in the nonstick fry pan. Set the endives in the pant, cut side down.
  • Strew the endives with 10 thyme sprigs, 2 bay leaves, the 2 cloves garlic that are cut in slices and a generous amount of salt and pepper.
  • Pour 3 tbsps. water over the endives and set over medium-high heat. When they begin to sizzle, cover and cook for 7 minutes.
  • Put the pasta in the boiling water and cook until it is al dente, 7-12 minutes.
  • Check the mushrooms and stir. Add 1 tbsp. oil and the garlic and parsley mixture, stir and shake the pan for about 5 more minutes, until the mushrooms are nice and tender and just slightly golden. Remove them from the heat.
  • Check the endives. They should be getting nice and golden on the cut side and tender through. Remove the lid so all the liquid can cook away and the endives can caramelize, which will take 3-4 minutes.
  • Set the table, then check the pasta. If it’s al dente, drain it, saving some of the cooking liquid.
  • Put the pasta in a large bowl. Add the mushrooms, 1 tbsp. olive oil and 2-3 tbsps. pasta cooking liquid and toss, toss, toss. Taste for seasoning. If the pasta is dry, add additional pasta cooking liquid until it’s the way you like it.
  • Arrange the endives on a platter, discarding the herbs. Make sure all the pieces of garlic go on the platter too – they’re delicious!
  • Take everything to the table. Don’t forget the wine!

Wow that was fast, let’s eat!

	Best of February – Golden Pork Chops Served with sautéed parsnips
	Serves 4 Prep time: 15 minutes Total time: 30 minutes

Shopping List

• 1 pound parsnips
• 1 bunch thyme
• Herbes de Provence
• 2 tablespoons walnuts
• 4 thick (about 1-1/2 inches) pork chops
• 1 loaf crisp bread

Pantry Items

• Black pepper
• Extra-virgin olive oil
• Garlic
• Sea salt

Tools

• Aluminum foil
• Bread knife
• Chef’s knife
• Large saucepan
• Measuring cups and spoons
• Nonstick fry pan
• Paring knife
• Sheet pan
• Spatula
• Tongs
• Vegetable Peeler

Suggestions

• Wine: Try a nice Pinot Noir from Oregon
• Dessert: Lemon Meringue Pie

Game Plan:

• When you walk in the door
  • Don’t refrigerate the pork chops
  • Preheat the broiler and adjust the rack
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine and pour yourself a glass
• Prep
  • Fill a large saucepan 2/3 full of water. Add 1 tbsp. salt and put over high heat.
  • Trim and peel the parsnips. Cut them lengthwise into quarters and remove tough core then cut the parsnips into 1-inch lengths.
  • Peel and mince 1 clove garlic.
  • Rub the pork chops all over with olive oil.
  • Sprinkle them on one side with 1 tbsp. Herbes de Provence (total). Press the herbs into the pork chops, and turn them. Sprinkle them on the other side with 1 tbsp. Herbes de Provence and press the herbs into them.
  • Coarsely chop the walnuts
• Start Cooking
  • When the water boils, add the parsnips and let them boil until they’re tender, about 8 minutes.
  • While the parsnips are boiling, strip 1 tsps. leaves from the thyme.
  • Line the sheet pan with foil and set the pork chops on it. Put it under the broiler and broil the chops until they’re golden, about 6 minutes.
  • Check the parsnips. If they’re tender, drain them.
  • Set the table now and go ahead and slice the bread.
  • Check the pork chops. If they’re golden, turn them and cook until they’re cooked to your liking – another 4-5 minutes and they’ll be golden on both sides and just slightly pink in the center and nice and juicy.
  • While the chops finish broiling heat 1 tbsp. olive oil in the nonstick fry pan over medium heat.
  • Add the parsnips, the walnuts, the thyme leaves and a pinch of salt and pepper and cook, stirring frequently and shaking the pan, until they’re golden and hot through, 7-8 minutes.
  • Leave the parsnips just long enough to check the chops. If they’re cooked, remove them from the broiler. They’ll keep warm until the parsnips are cooked.
  • When the parsnips are cooked, put them in a serving dish.
  • Transfer the pork chops to a serving platter, garnish with thyme sprigs and take everything to the table. Don’t forget the wine!

Wow that was fast, let’s eat!

	Best of February – Grilled Cheese Sandwiches Served with coleslaw
	Serves 4 Prep time: 15 minutes Total time: 25 minutes

Shopping List

• 1 small green cabbage
• 1 red onion
• 1 bunch flat-leaf (Italian) parsley
• 8 oz. sharp cheddar cheese
• 8 oz. milder cheese (Monterey Jack, Jarlsberg, your choice)
• 1/3 cup light cream
• 1 jar really great chutney
• 1 loaf sliced whole grain bread (at least 12 slices)

Pantry Items

• Black pepper
• Dijon mustard
• Sea salt
• White sugar
• White vinegar

Tools

• Chef’s knife
• Heavy skillet
• Measuring cups and spoons
• Mixing bowls
• Nonstick fry pan
• Spatula
• Tongs
• Whisk
• Wooden spoons

Suggestions

• Wine: Try a beer with this one. A Brooklyn Local 1 from Brooklyn Brewery would be a perfect pairing.
• Dessert: Fresh pears with lemon juice and honey
• If you have a mandolin, use it to make the coleslaw.

Game Plan:

• When you walk in the door
  • Refrigerate the cheese
  • Remove the butter from the fridge
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Crack open a beer and put the rest in the fridge
• Prep
  • Core the cabbage and very thinly slice it.
  • Peel and thinly slice the red onion.
  • Rinse and pat dry the parsley. Pluck ½ cup leaves.
  • Thinly slice the cheeses.
  • Thickly butter 12 slices bread on one side.
  • Lay out the bread, butter side down, on a work surface. Divide the cheese among half the slices.
  • Spread the other slices with a thin layer of mustard. Spread the mustardy slices with chutney, if everyone wants chutney.
  • Cover the cheese with the mustardy slices, butter-side up.
• Start Cooking
  • Put the heavy skillet and the nonstick fry pan each over medium heat, to heat up.
  • Put 1/3 cup light cream, 2 tbsps. vinegar, 2 tsps. sugar, and ½ tsp. sea salt in a large bowl and whisk.
  • Add the cabbage and the onion to the dressing and toss, toss, toss. Taste and refrigerate.
  • Put the sandwiches in the skillet and the frying pan and cook until they’re golden, which should take 5 minutes. Cover the pans while the sandwiches cook.
  • Set the table.
  • Mince the ½ cup parsley leaves, add it to the coleslaw and toss.
  • Check the sandwiches and flip them if they’re golden. If the cheese is melted, you don’t need to cover the pan. If it’s not, cover it for 3 minutes, then remove the cover until the other side of the sandwich is golden and toasty, which should take 5 minutes total on that side.
  • Remove the sandwiches from the pans, and cut them on the diagonal. Pile the half sandwiches on a platter and take it to the table along with the coleslaw and the rest of the chutney.
  • Don’t forget the beer!

Wow that was fast, let’s eat!

	Teriyaki Salmon Served with simple spinach and rice
	Serves 4 Prep time: 15 minutes Total time: 40 minutes

Shopping List

• 2 lbs. baby spinach, preferably organic
• 3-inches fresh ginger
• 1 lemon
• 1 cup basmati rice
• 1-1/2 – 2 lbs. salmon fillet
• Sake

Pantry Items

• Black pepper
• Extra-virgin olive oil
• 4 garlic cloves
• Soy sauce or Tamari
• White sugar
• Sea salt
• Star anise

Tools

• 9X13 baking dish
• Chef’s knife
• Large stockpot or pasta pot
• Measuring cups and spoons
• Medium saucepan
• Paring knife
• Sheet pan
• Spatula
• Strainer
• Tongs
• Wooden spoons

Suggestions

• Wine: Riesling always works well these flavors or you can drink the Sake
• Dessert:  Ice Cream

Game Plan:

• When you walk in the door
  • Rinse and check the salmon fillet for bones, remove any you find and put in the fridge
  • Preheat the broiler, adjust the rack
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine and refrigerate it
• Prep
  • Peel and mince the ginger
  • Peel and mince the garlic
  • Measure 2/3 cup soy sauce or tamari (you can use a little less tamari because it’s more intense than soy sauce) and pour it into a non-reactive baking dish.
  • Add 1/4 cup sake and 2 tsps. white sugar.
  • Stir in the ginger and the garlic.
  • Cut the salmon fillet into 4 equal pieces, and put them in the teriyaki marinade. Turn them, and refrigerate.
  • Rinse the spinach.
  • Rinse the rice really, really well.
• Start Cooking
  • Put the rice in the medium saucepan and pour 2 cups water and 1 tsp. salt over it.  Add 2 star anise, put it on high heat.  When it boils, reduce the heat so the rice is boiling slowly and let it cook until you can see bubble holes in the top of it, for about 10 minutes.
  • Get someone to set the table.
  • Put the spinach in the pasta pot – there’s a lot of it, but it will cook right down!
  • Cut the lemon into 6 pieces.
  • Turn the salmon in the marinade.
  • Check the rice.  If you see bubble holes, cover the rice and cook it for 10 minutes.
  • Oil the sheet pan.
  • Remove the salmon from the marinade and pat it dry.  Set it on the sheet pan and put it under the broiler for 6 minutes.
  • If the rice has cooked for 10 minutes, remove it from the heat.  Don’t even look at it – it needs to plump undisturbed.
  • Put the pan with the spinach in it over medium-high heat. As it cooks, turn it with tongs until it is wilted but still bright green, about 5 minutes.
  • Check the salmon.  Cut into a piece and bend back the knife to look into it – if it is opaque it’s cooked.  If it’s still pretty pink, leave it under the broiler for 2-3 minutes.
  • The spinach will be cooked, so turn it into the strainer and press on it to get rid of as much liquid as possible.  Leave it in the strainer and press on it when you think of it.
  • Check the salmon.  It’s cooked, and if it isn’t quite opaque, it will finish cooking on the way to the table.  You can remove it from the broiler.  Turn off the broiler.
  • The rice is cooked, so you can put it on a platter (remove and discard the star-anise), put the salmon on top, and arrange the spinach around the salmon and rice.  Squeeze 2 pieces of lemon over the spinach and garnish the platter with the other 4 pieces of lemon.
  • Take the platter to the table with soy sauce or tamari, and the wine!  Dinner is ready.

Wow that was fast, let’s eat!

	Mom’s Quick Cassoulet Served with a green salad
	Serves 4 Prep time: 20 minutes Total time: 50 minutes

Shopping List

• 1 bunch flat-leaf (Italian) parsley
• 1 bunch sage
• 1 bunch thyme
• 4 medium yellow onions
• 1 head winter lettuce (escarole, curly endive)
• 1 shallot
• Two 15 oz. cans white beans (such as cannellini)
• 1-1/2 cups dried bread crumbs
• 1-1/2 lbs. ground pork
• 1-1/2 cups Vermouth, or Sauvignon Blanc
• 1 loaf crusty bread

Pantry Items

• Bay leaves
• Black pepper
• Dijon mustard
• Extra-virgin olive oil
• 6 garlic cloves
• Red wine vinegar
• Sea salt
• Unsalted butter

Tools

• 9X13 baking dish
• Bread knife
• Chef’s knife
• Heavy skillet
• Measuring cups and spoons
• Mixing bowls
• Nonstick fry pan
• Paring knife
• Salad spinner
• Spatula
• Strainer
• Whisk
• Wooden spoons

Suggestions

• Wine:  Sauvignon Blanc
• Dessert:  Fresh fruit and macaroons or other cookies.
• You’ll have some leftover cassoulet for lunch.

Game Plan:

• When you walk in the door
  • Don’t refrigerate the pork
  • Preheat the oven to 400F
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine and pour yourself a glass
• Prep
  • Rinse and pat the parsley.  Pluck 1 cup leaves.
  • Pluck 6 good-sized sage leaves.
  • Strip 2 tsps. leaves from the thyme sprigs.
  • Peel and dice the onion.
  • Peel and mince the garlic.
  • Peel and thinly slice the shallot.
  • Discard any damaged lettuce leaves.  Separate the rest of the leaves from the head, rinse and spin them dry then tear into large bite-size pieces.
  • Put the pork in a good-sized mixing bowl.
  • Measure 2 tbsps. butter.
  • Open the beans, turn them into the strainer, set in the sink and rinse them.
• Start Cooking
  • Heat 1 tbsp. olive oil in the large, heavy skillet over medium-high heat with the onions.  Stir.  When the onions start to sizzle, stir, lower the heat to medium, and cook until they soften, 7 minutes.
  • Mince the sage leaves and add to the pork, along with the thyme leaves.  Sprinkle with a good amount of salt and pepper and mix everything together with your hands or a spoon.
  • Add the garlic to the onions, stir, season with some salt and pepper and cook for 4 more minutes, stirring once in a while.
  • Add the pork to the onions, breaking it up into small pieces and cook for 8 minutes, stirring occasionally.
  • While the pork is cooking, put the 2 tbsps. butter in the nonstick fry pan over medium-high heat.  When it’s foaming, add the bread crumbs and stir until they’re golden 1-2 minutes.  Remove from the heat.
  • Mince the parsley and mix it into the breadcrumbs.
  • When the pork has cooked for 8 minutes, remove the pan from the heat.  Carefully stir the beans into the pan,
  • Pour the mixture into the baking dish.
  • Tuck 2 bay leaves into the bean mixture.  Pour in the Vermouth, sprinkle the breadcrumbs over the top and put in the oven to bake for 20-30 minutes, until the breadcrumbs are crisp and everything is cooked.
  • While the cassoulet is baking, make the salad dressing.  Put the shallot in a large bowl with 1 tbsp. vinegar and 1 tsp. mustard.  Add a big pinch of salt, then whisk in 1/4 cup olive oil.  Taste for seasoning.
  • Set the table, slice the bread and take it to the table.
  • Check the cassoulet – if it’s nice and crisp on top, it’s cooked!
  • Quickly whisk the vinaigrette, add the lettuce and toss, toss, toss.  Take the salad and the cassoulet to the table.  Don’t forget a hot pad, and the wine!

Wow that was fast, let’s eat!

	Golden Pork Chops Served with sautéed parsnips
	Serves 4 Prep time: 15 minutes Total time: 30 minutes

Shopping List

• 1 pound parsnips
• 1 bunch thyme
• Herbes de Provence
• 2 tablespoons walnuts
• 4 thick (about 1-1/2 inches) pork chops
• 1 loaf crisp bread

Pantry Items

• Black pepper
• Extra-virgin olive oil
• Garlic
• Sea salt

Tools

• Aluminum foil
• Bread knife
• Chef’s knife
• Large saucepan
• Measuring cups and spoons
• Nonstick fry pan
• Paring knife
• Sheet pan
• Spatula
• Tongs
• Vegetable Peeler

Suggestions

• Wine:  Try a nice Pinot Noir from Oregon
• Dessert: Lemon Meringue Pie

Game Plan:

• When you walk in the door
  • Don’t refrigerate the pork chops
  • Preheat the broiler and adjust the rack
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine and pour yourself a glass
• Prep
  • Fill a large saucepan 2/3 full of water. Add 1 tbsp. salt and put over high heat.
  • Trim and peel the parsnips.  Cut them lengthwise into quarters and remove tough core then cut the parsnips into 1-inch lengths.
  • Peel and mince 1 clove garlic.
  • Rub the pork chops all over with olive oil.
  • Sprinkle them on one side with 1 tbsp. Herbes de Provence (total).  Press the herbs into the pork chops, and turn them.  Sprinkle them on the other side with 1 tbsp. Herbes de Provence and press the herbs into them.
  • Coarsely chop the walnuts
• Start Cooking
  • When the water boils, add the parsnips and let them boil until they’re tender, about 8 minutes.
  • While the parsnips are boiling, strip 1 tsps. leaves from the thyme.
  • Line the sheet pan with foil and set the pork chops on it.  Put it under the broiler and broil the chops until they’re golden, about 6 minutes.
  • Check the parsnips.  If they’re tender, drain them.
  • Set the table now and go ahead and slice the bread.
  • Check the pork chops.  If they’re golden, turn them and cook until they’re cooked to your liking – another 4-5 minutes and they’ll be golden on both sides and just slightly pink in the center and nice and juicy.
  • While the chops finish broiling heat 1 tbsp. olive oil in the nonstick fry pan over medium heat.
  • Add the parsnips, the walnuts, the thyme leaves and a pinch of salt and pepper and cook, stirring frequently and shaking the pan, until they’re golden and hot through, 7-8 minutes.
  • Leave the parsnips just long enough to check the chops.  If they’re cooked, remove them from the broiler.  They’ll keep warm until the parsnips are cooked.
  • When the parsnips are cooked, put them in a serving dish.
  • Transfer the pork chops to a serving platter, garnish with thyme sprigs and take everything to the table.  Don’t forget the wine!

Wow that was fast, let’s eat!

	Fettuccine with Olives, Lemon & Prosciutto Served with a crisp salad
	Serves 4 Prep time: 20 minutes Total time: 35 minutes

Shopping List

• 5 medium carrots
• 1 shallot
• 1 bunch flat -leaf (Italian) parsley
• 1 bag arugula leaves, preferably organic
• 2 lemons, preferably organic
• 1/2 cup sun-dried tomatoes
• 1/2 cup black, cured olives, preferably French or Italian
• 1 lb. best quality fettuccini
• 8 oz. Prosciutto

Pantry Items

• Balsamic vinegar
• Black pepper
• Extra-virgin olive oil
• Garlic
• Sea salt

Tools

• Chef’s knife
• Large stockpot or pasta pot
• Measuring cups and spoons
• Medium saucepan
• Mixing bowls
• Paring knife
• Salad spinner
• Strainer
• Tongs
• Vegetable Peeler
• Whisk
• Wooden spoons
• Zester or Microplane

Suggestions

• Wine:  A hearty red from the Languedoc
• Dessert:  Apple Compote

Game Plan:

• When you walk in the door
  • Fill the pasta pot 2/3 with water, add 2 tbsps. salt and put over high heat
  • Refrigerate the Prosciutto
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine
• Prep
  • Trim and peel the carrots.
  • Using the vegetable peeler, “peel” the carrots into a large bowl (you’ll have the ‘heart’ of the carrot left, which you won’t be able to peel. Eat now or save for something else). Refrigerate.
  • Peel and thinly slice the shallot.
  • Peel and mince 1 clove garlic.
  • Rinse and pat dry the parsley.  Pluck ½ cup leaves.
  • Rinse and spin dry the arugula.  Measure 2 cups.  Store the rest in the refrigerator.
  • Zest 1 lemon. Cover it with a bowl so it stays fresh.  Cut the other lemon into lengthwise quarters.
  • Dice the sun-dried tomatoes.
  • Slice the Prosciutto, crosswise, into thin strips.  Separate the strips, and refrigerate.
  • Drain the olives.  Pit them if needed and coarsely chop them.
• Start Cooking
  • Squeeze 1 lemon into a large serving bowl.  Whisk in 1/3 cup olive oil and the lemon zest, then whisk in the olives, the garlic, and the sun-dried tomatoes.
  • Put the pasta in the boiling water, stir and cook until it’s al dente, 7-12 minutes.
  • While the pasta is cooking, make the dressing for the carrots.  Put 1 tbsp. vinegar into a bowl with a pinch of salt.
  • Whisk in the shallot, then whisk in 1/4 cup olive oil.  Taste and adjust the seasoning.
  • Set the table.
  • Check the pasta.  If it is al dente drain it, saving some cooking liquid.
  • Add the pasta to the olive and sun-dried tomato mixture, along with 2 cups of the arugula and toss, toss, toss.
  • Add the Prosciutto strips, toss, season lightly with salt and generously with pepper and toss again.
  • Pour the dressing over the carrots and toss gently.  Add the parsley leaves, whole, and toss again.  Season to taste.
  • Everything is ready, so you can call the troops!  Take the pasta and the salad to the table and don’t forget the wine!

Wow that was fast, let’s eat!

	Grilled Cheese Sandwiches Served with coleslaw
	Serves 4 Prep time: 15 minutes Total time: 25 minutes

Shopping List

• 1 small green cabbage
• 1 red onion
• 1 bunch flat-leaf (Italian) parsley
• 8 oz. sharp cheddar cheese
• 8 oz. milder cheese (Monterey Jack, Jarlsberg, your choice)
• 1/3 cup light cream
• 1 jar really great chutney
• 1 loaf sliced whole grain bread (at least 12 slices)

Pantry Items

• Black pepper
• Dijon mustard
• Sea salt
• White sugar
• White vinegar

Tools

• Chef’s knife
• Heavy skillet
• Measuring cups and spoons
• Mixing bowls
• Nonstick fry pan
• Spatula
• Tongs
• Whisk
• Wooden spoons

Suggestions

• Wine:  Try a beer with this one.  A Brooklyn Local 1 from Brooklyn Brewery would be a perfect pairing.
• Dessert: Fresh pears with lemon juice and honey
• If you have a mandolin, use it to make the coleslaw.

Game Plan:

• When you walk in the door
  • Refrigerate the cheese
  • Remove the butter from the fridge
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Crack open a beer and put the rest in the fridge
• Prep
  • Core the cabbage and very thinly slice it.
  • Peel and thinly slice the red onion.
  • Rinse and pat dry the parsley.  Pluck ½ cup leaves.
  • Thinly slice the cheeses.
  • Thickly butter 12 slices bread on one side.
  • Lay out the bread, butter side down, on a work surface.  Divide the cheese among half the slices.
  • Spread the other slices with a thin layer of mustard.  Spread the mustardy slices with chutney, if everyone wants chutney.
  • Cover the cheese with the mustardy slices, butter-side up.
• Start Cooking
  • Put the heavy skillet and the nonstick fry pan each over medium heat, to heat up.
  • Put 1/3 cup light cream, 2 tbsps. vinegar, 2 tsps. sugar, and ½ tsp. sea salt in a large bowl and whisk.
  • Add the cabbage and the onion to the dressing and toss, toss, toss.  Taste and refrigerate.
  • Put the sandwiches in the skillet and the frying pan and cook until they’re golden, which should take 5 minutes.  Cover the pans while the sandwiches cook.
  • Set the table.
  • Mince the ½ cup parsley leaves, add it to the coleslaw and toss.
  • Check the sandwiches and flip them if they’re golden.  If the cheese is melted, you don’t need to cover the pan.  If it’s not, cover it for 3 minutes, then remove the cover until the other side of the sandwich is golden and toasty, which should take 5 minutes total on that side.
  • Remove the sandwiches from the pans, and cut them on the diagonal.  Pile the half sandwiches on a platter and take it to the table along with the coleslaw and the rest of the chutney.
  • Don’t forget the beer!

Wow that was fast, let’s eat!

	Sunday Dinner – Provençale Pork and Vegetable Stew
	Serves 4 Prep time: 30 minutes Total time: 90 minutes

Shopping List

• 1 lb. potatoes (we like Yukon Gold)
• 3 medium carrots
• 1 lb. kale or collard greens
• 36 pearl onions (if the work of peeling scares you, use 6 yellow onions, but they’re not as nice…)
• 2 bunches fresh thyme
• 2 bunches rosemary
• 2 lbs. blade end or pork shoulder or bone-in pork loin
• Two 15 oz. cans small white beans
• 1 loaf day-old crusty bread, like a sourdough or a great baguette
• 1 loaf fresh bread

Pantry Items

• Bay leaves
• 9 garlic cloves
• Extra-virgin olive oil
• Peppercorns
• Sea salt
• Red wine vinegar

Tools

• Bread knife
• Chef’s knife
• Dutch oven
• Kitchen twine
• Large stockpot or pasta pot
• Measuring cups and spoons
• Mixing bowls
• Paring knife
• Strainer
• Tongs
• Vegetable Peeler
• Whisk
• Wooden spoons

Suggestions

• Wine:  Côtes du Rhône red (You might want 2 bottles – this is a dish for a long, leisurely Sunday afternoon or evening!)
• Dessert:  Simple Chocolate Cake
• Note that this meal starts with a bowl of wonderful vegetable broth, which you eat before you eat the pork and vegetables.
• You’ll have leftovers for lunch on Monday, lucky you!

Game Plan:

• When you walk in the door
  • Don’t refrigerate the pork
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine
• Prep
  • Peel the potatoes and cut them in half if they are medium size, in quarters if they’re large.
  • Peel the carrots and cut them into medium dice.
  • Peel the garlic.  Mince 4 of the cloves.
  • Peel the pearl onions. (If you’re using medium onions, peel them but leave the root end attached, cut them in quarters.)
  • Rinse and trim the kale or collards.  Cut the leaves into 1/2-inch wide strips, and dice the stems.
  • Make 2 herb bundles.  Tie 10 sprigs thyme, 5 sprigs rosemary, and 2 bay leaves together with kitchen twine for each bundle.
  • Put the pork in the Dutch oven with one herb bundle, 1-1/2 tsps. sea salt, and 10 peppercorns.  Cover it with water.
  • Drain and rinse the beans.
  • Slice the day old bread and rub the slices with a clove of garlic. Put a slice into each of 4 soup bowls.
• Start Cooking
  • Put the pork over medium-high heat.  When the water comes to a boil, reduce the heat so it’s boiling merrily and cook for about 1 hour, until the meat is cooked through.
  • Put the potatoes, the carrots, 4 cloves of garlic, 10 peppercorns and the other herb bundle into a stockpot.
  • Add 12 cups water and 1 tbsp. salt and put over high heat.  When the water boils, reduce the heat so the water is boiling gently and cook for 10 minutes.
  • Add the onions, the kale or collards, and the beans.  Cook until the vegetables are tender but not mushy, about 25 minutes (check the vegetables after 15 or 20 minutes – you really don’t want them to be mushy!).
  • While everything is boiling away, make the vinaigrette.  Put 2/3 cup vinegar in a medium bowl.  Add salt and pepper to taste, and the 4 cloves minced garlic.
  • Slowly whisk in 1 cup olive oil.  Strip about 1 tbsp. leaves of thyme, coarsely chop them and add them to the vinaigrette.  Put half the vinaigrette in a large serving bowl.  Reserve the other half.
  • Set the table.  Don’t forget soup spoons, because you’re going to serve the vegetable cooking broth as a soup, before you serve the pork and vegetables.
  • Check the veggies – if they’re tender remove them from the broth and put them into the serving bowl with the vinaigrette.  Toss gently.  Keep them warm.
  • Check the pork.  If it is cooked through (140F), remove it from the water and let it rest on a cutting board for at least 15 minutes.  If it isn’t, let it continue to cook while you enjoy the vegetable broth.
  • Taste the broth, and adjust it.  Call everyone to the table.
  • Pour broth into the bowls with the bread in them.  Serve, eat, tell everyone to relax while you prepare the pork to be served (get someone to help you).
  • If the pork is still cooking, remove it from the water.  And let it sit while you slice the loaf of fresh bread and put it into a basket.
  • Thickly slice the pork and put it on a warm platter.  Drizzle it with the remaining vinaigrette and garnish the platter with some herbs.
  • Toss the veggies once more, and either serve them, or pile them around the pork – it’s prettier this way, but you need a large platter.
  • Serve right away. Don’t forget the wine!

Wow that was fun, let’s eat!