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!

	Chicken with Rosemary Vegetables Served with couscous
	Serves 4 Prep time: 15 minutes Total time: 45 minutes

Shopping List

• 3 large yellow onions
• 3 medium carrots
• 1 bunch rosemary
• 1 lemon
• 10 oz. instant couscous
• 6 chicken thighs

Pantry Items

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

Tools

• Chef’s knife
• Dutch oven
• Measuring cups and spoons
• Medium saucepan
• Mixing bowls
• Paring knife
• Spatula
• Tongs
• Vegetable Peeler
• Wooden spoons

Suggestions

• Wine:  A Bordeaux
• Dessert:  Yogurt with fresh fruit

Game Plan:

• When you walk in the door
  • Don’t refrigerate the chicken
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine
• Prep
  • Peel the onions and cut into 8 wedges.
  • Trim and peel the carrots and cut into 1/2-inch chunks.
  • Peel the garlic and coarsely chop.
  • Measure 3 tbsps. butter.  Cut it into small pieces.
  • Put 2 cups couscous into a heat-proof bowl with ½ tsp. salt and the butter.
• Start Cooking
  • Heat 2 tbsps. olive oil in the Dutch oven over medium-high heat.
  • Pat the chicken dry and add it to the pan.  Season with salt and pepper and brown it on the skin side, for 5 minutes, or until it’s golden.
  • Remove the chicken from the pan. Reduce the heat to medium.
  • Add the onions, the garlic, the carrots and 6 sprigs rosemary to the pan stir, cover and cook until the veggies are tender, about 8 minutes.  Stir once in awhile.
  • While the veggies are cooking, put 2 cups water into the medium saucepan and set it over high heat to boil.
  • Set the table. Pour yourself a glass of wine.
  • As soon as the water boils, stir it into the couscous. Cover the bowl with a plate or pan lid, whatever fits and forget for now.
  • Check the veggies. If they’re tender, return the chicken to the pan with it’s juices.  Squeeze the lemon through your fingers over the chicken.
  • Stir everything, cover and cook for 20 minutes.  Turn the chicken twice during the cooking time and stir the veggies so they don’t stick to the pan.
  • Strip 2 tbsps. rosemary leaves from the remaining sprigs and mince.
  • Check the chicken and remove the rosemary sprigs.  Stir the minced rosemary into the chicken.  Cover and cook for 8 more minutes.
  • When the chicken is cooked, put it on a platter, or take it right to the table in the Dutch oven.  Remember a hot pad for the table.
  • Stir the couscous with a fork, and take it to the table, too.  Dinner is ready.  Don’t forget the wine!

Wow that was fast, let’s eat!

	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!

	Sauteed Lamb Chops and Peppers Served with garlic mashed potatoes
	Serves 4 Prep time: 15 minutes Total time: 35 minutes

Shopping List

• 2-1/2 pounds starchy potatoes, such as russets
• 3 red bell peppers
• 1 bunch flat-leaf (Italian) parsley
• 1 lemon
• 1/4 cup whole milk
• 8 small lamb chops or 4 large chops

Pantry Items

• Black pepper
• Extra-virgin olive oil
• 7 garlic cloves
• Sea salt
• Unsalted butter

Tools

• Chef’s knife
• Heavy skillet
• Large saucepan
• Measuring cups and spoons
• Mixing bowls
• Paring knife
• Potato masher
• Small saucepan
• Spatula
• Strainer
• Tongs
• Vegetable Peeler
• Whisk
• Wooden spoons

Suggestions

• Wine:  An Italian red, like one from Puglia
• Dessert:  Clementines and cookies

Game Plan:

• When you walk in the door
  • Don’t refrigerate the lamb chops
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine
• Prep
  • Peel the potatoes and cut them into 2-inch pieces.  Put them in the large saucepan, just cover with water, add 1 tbsp. salt and put over medium-high heat.
  • Rinse and pat dry the parsley.  Pluck ½ cup leaves.
  • Trim and seed the bell peppers.  Cut them into thin strips.
  • Peel the garlic.  Cut 5 cloves in half, lengthwise, mince the remaining 2 cloves.
• Start Cooking
  • When the potato water starts to boil, add the cut garlic cloves, partially cover the pot and cook until the potatoes are tender through, 15-20 minutes.
  • Put 1/4 cup milk and 4 tbsps. butter in the small saucepan over low heat.
  • Put 1 tbsp. olive oil in a skillet over medium-high heat and when it’s hot but not smoking, add the peppers.
  • Stir, reduce the heat to medium, cover and cook until the peppers are softened, about 8 minutes.
  • Check the milk and butter.  If the butter is melted, remove the pan from the heat.
  • Set the table now and pour yourself a glass of wine.
  • Mince the parsley and stir it into the peppers.
  • Check the potatoes.  If they’re tender, drain them and save some cooking liquid.
  • Put the potatoes and garlic in a large bowl and pour the milk and butter over them.  Using the potato masher, mash them until they’re the consistency you like.  If they need more liquid, add the cooking liquid 1 tbsp. at a time.  Cover and keep warm.
  • Check and stir the peppers.  Reduce the heat to low.
  • Heat 1 tbsp. olive oil in the heavy skillet over medium-high heat.
  • When the oil is hot but not smoking, add the lamb chops and cook for 2 minutes on each side (if you like them rare), for about 3 minutes per side (if you like them cooked through).
  • Squeeze half the lemon over the lamb chops and season them generously with pepper.  Transfer them and their juices to a platter.
  • Remove the peppers from the heat and put them around the lamb chops.  Garnish with parsley sprigs.
  • Take the lamb and peppers, and the mashed potatoes to the table.  Dinner is ready!  Don’t forget the wine.

Wow that was fast, let’s eat!

	Potage (Winter Vegetable Soup) Served with cheese & crusty bread
	Serves 4 Prep time: 20 minutes Total time: 45 minutes

Shopping List

• 3 fat leeks
• 2 medium starchy potatoes
• 2 carrots
• 1 turnip
• 2 Jerusalem artichokes (sunchokes) if available
• 1 rutabaga, if you don’t find the Jerusalem artichokes
• 1 medium yellow onion
• 1 sweet apple, such as a Jonagold
• 1 bunch thyme
• 1 big chunk of great cheese such as Comte, a farmstead white cheddar, aged Gouda or another favorite (or smaller pieces of all of these)
• 1 or 2 loaves of great, crusty bread

Pantry Items

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

Tools

• Bread knife
• Chef’s knife
• Dutch oven
• Immersion blender
• Measuring cups and spoons
• Paring knife
• Strainer
• Vegetable Peeler
• Wooden spoons

Suggestions

• Wine:  Sauvignon blanc
• Dessert: Rice pudding

Game Plan:

• When you walk in the door
  • Don’t refrigerate the cheese
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine and put it in the fridge
• Prep
  • Trim and clean the leeks.  Cut the white and the green part into 1-inch lengths, put them in a strainer and rinse them, just to be sure there’s no grit.
  • Peel the potatoes and coarsely chop.
  • Rinse, peel and coarsely chop the carrots, turnip, Jerusalem artichokes or rutabaga.
  • Rinse, peel, core and coarsely chop the apple.
  • Peel and coarsely chop the onion.
  • Peel 1 clove garlic and cut it in half.
• Start Cooking
  • Put all the vegetables, the garlic and the apple in the Dutch oven and cover by 1-inch with water.  Add 2 tsps. salt, 2 bay leaves and 20 sprigs thyme.
  • Bring to a boil over medium-high heat.  Reduce the heat so the water is boiling gently, partially cover and cook until the veggies are tender, about 25 minutes.
  • While the soup is cooking, set the table.
  • Put the cheese on a cheeseboard and have a piece with a slice of bread and a glass of wine.
  • Before you check the soup, slice the rest of the bread and take it, with the cheese, to the table.
  • When the veggies are tender, remove the pot from the heat and remove the bay leaves and thyme sprigs.
  • Puree the soup, using either the immersion blender or a food processor.
  • Taste it for seasoning.
  • If you’re going to serve individual bowls, do so and drizzle each one with 1 tsp. olive oil.
  • If you’re going to take the soup pot to the table, remember a hot pad and the olive oil, for drizzling.
  • Everything is ready – don’t forget the wine!

Wow that was fast, let’s eat!

	Romantic Valentine’s Day Dinner for Two Duck Breast with Mushroom Sauté and A Delicate Little Salad
	Serves 2 Prep time: 15 minutes Total time: 35 minutes

Shopping List

• 1 lb. button mushrooms
• 1 bunch flat-leaf (Italian) parsley
• 1 bag mixed lettuce, preferably organic
• 1 shallot
• 1 magret (fattened duck breast)
• 1 loaf crusty bread

Pantry Items

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

Tools

• Bread knife
• Chef’s knife
• Heavy skillet
• Measuring cups and spoons
• Medium saucepan
• Mixing bowls
• Nonstick fry pan
• Paring knife
• Salad spinner
• Spatula
• Tongs
• Whisk
• Wooden spoons

Suggestions

• Wine:  Champagne to start, a great Cahors to follow
• Dessert:  Cinnamon Ice Cream and Chocolate macaroons
• Try an appetizer of freshly roasted nuts, crudités dipped in olive oil, slices of bread spread with unsalted butter and topped with a slice of daikon radish…be imaginative.  Remember to light a ton of candles and set them on the table.  Make it romantic.

Game Plan:

• When you walk in the door
  • If the duck breast is frozen, refrigerate it overnight and remove it from the fridge several hours before you plan to cook it, so it can finish thawing.  If you’re shopping Saturday for Saturday night’s dinner, then you need to leave the duck breast at room temperature, to thaw.  Whatever you do, remove it from the fridge several hours before you plan to cook it, so it’s at room temperature..
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine
• Prep
  • Score (slice through) the fat on the duck breast diagonally in both directions, right to but not through the meat.
  • Trim the ends from the mushrooms.  Wipe them clean with a damp paper towel (if you’re in a hurry, rinse them quickly) and cut them into quarters
  • Wash and pat dry the parsley.  Pluck 3/4 cup leaves.
  • Wash and spin dry the lettuce.  If there are any very large leaves, carefully tear them into bite-size pieces.
  • Peel 2 cloves garlic.
  • Peel and thinly slice the shallot.
• Start Cooking
  • Set the heavy skillet (use cast iron if you have one) over medium heat.
  • Put 1 tbsp. olive oil in the nonstick fry pan over medium-high heat.  Add the mushrooms, stir and cook them for about 10 minutes.  Stir often. They’ll give up liquid, then it will evaporate.
  • Mince the 2 cloves garlic and parsley leaves together.  Put a bowl over the mixture to keep the flavor from evaporating away.
  • While the mushrooms are cooking, set the duck breast in the hot, heavy skillet, skin side down.  It will take 12 minutes to cook to rare, which is how you want it.
  • When the mushrooms have cooked for about 8 minutes, sprinkle the garlic and parsley over them, add 1 more tbsp. olive oil and stir.  Cook until the garlic is softened and the mushrooms are tender, about 4 minutes.
  • Check the duck breast.  The skin should be crisp and golden.  Flip the duck breast quickly, then flip it back onto its skin side.
  • While the duck breast and the mushrooms are cooking, make the vinaigrette.  Put the shallot, a large pinch salt, and 1 tbsp. vinegar into a large bowl.  Whisk in 1/4 cup olive oil.  Taste for seasoning.  Set the lettuce in the salad bowl (on top of the vinaigrette) and take it to the table.
  • Check the mushrooms.  If they are cooked, remove them from the heat but leave them in the pan so they stay warm.
  • Check the duck breast.  If it has cooked for 12 minutes, it will be perfect.  Remove it from the heat and put it on a cutting board with a trough around the edge, to catch juices.
  • Slice the bread, open the champagne and take it to the table.
  • If you’re ready for dinner, dinner is ready for you, but it can wait enough time for you to enjoy a glass of champagne and the suggested appetizers.
  • When you are ready to eat, thinly slice the duck breast on the diagonal. Arrange it on a (warmed) dinner plate. Put mushrooms on the plate.  Garnish with a sprig of parsley and take the plates to the table. Toss the salad.
  • Don’t forget the wine and some nice music. Bon Appétit and Happy Valentine’s Day from NoTakeOut!

Wow that was fast, let’s eat!