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.
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.
Dry pasta is cooked right in the sauce, a timesaving and delicious trick Italian grandmothers use to infuse the pasta with lots of flavor. Choose a favorite variety (such as shells, penne, or fusilli) that cooks in about eight to 12 minutes. After the pasta has cooked, you may choose to fold in a spoonful of pesto, top the meal with a fried egg for added protein, or drizzle it with balsamic vinegar.
A chopped salad makes everyone happy, as each bite is full of different flavors and textures. Try to cut everything the same size and use equal amounts of all the vegetables until they are humming in contented harmony — and no one veggie gets to yell too loud. You can double or triple the recipe and store it, undressed, in an airtight container in the refrigerator for at least four days.
Commercial BBQ sauces are often high in sugar, usually in the form of high-fructose corn syrup. This recipe balances the sweetness of caramelized onions, tomatoes, honey, and molasses with the earthiness of cocoa powder. This sauce is best made a day in advance to allow the flavors to meld.
Cocoa-infused cream pairs nicely with warming spices such as black pepper, cumin, and cinnamon, and it complements a variety of veggies, including carrots, sweet potatoes, and even green beans.
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.
Change up this classic salad by trying other combinations: dandelion greens with a balsamic and dried-cherry vinaigrette, or arugula with a warm pancetta dressing and shaved Parmesan. For a heartier salad, add diced smoked turkey or chicken, or a crumble of cooked bacon.