Ingredient: Poultry

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Basic Meat Stock

Meat stock has a different amino-acid profile than bone broth (see next page for other differences), making stock easier on your gut. It also supports brain function, which can be negatively affected in those who suffer from gut-health challenges.

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Pan-Seared Lamb Chops

Good-quality lamb needs little adornment. A simple drizzle of balsamic reduction and some fresh seasonal vegetables (like the spring combo below) are perfect. If your lamb chops are on the smaller size, or have significant bones, plan to serve more chops per person.

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Weekday Roast Chicken With Lemon and Garlic

Roasted chicken and potatoes, fragrant with garlic and lemon . . . on a weeknight? Yes! The key is to butterfly the chicken so it can lie flat on the baking sheet, which helps it roast faster. The beauty of this recipe is that it only requires a few minutes of your attention.

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Sunday Soup

Here’s the perfect way to use up those vegetables languishing in your fridge. This soup is versatile; you can use whatever vegetables you have on hand so long as you start with leeks or onions and a few garlic cloves. To make a vegetarian version, skip the sausages and add quinoa, beans, or lentils. This is your Sunday and your soup. Make it with what you have on hand...then serve with big pieces of toasted bread spread with good butter, and a hunk of Parmesan for grating.

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Flan

Custards that are traditionally baked in a bain-marie, or water bath, turn out even better in the pressure cooker: They cook more evenly and are less likely to form large bubbles or curdle.

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Chicken Mole

Mole is a traditional Mexican sauce that has many variations and usually takes hours to cook. This adaptation is quicker but still silky and flavorful.

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Spring Greens and Zucchini Lasagna

This grain-free lasagna has thinly sliced zucchini instead of pasta — eggplant makes a great substitute, too — and it’s served with a roasted-carrot sauce. Adding a little nutritional yeast and almond flour to the ricotta provides richness and flavor.

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Lemon Aioli

This French-style mayonnaise of garlic, olive oil and lemon is wonderful as a condiment with steamed or grilled vegetables, fish and soups, or as a spread when making sandwiches. Lasts for one week in a tightly sealed jar in the refrigerator.