Chicken Cutlets with Bitter Greens and Pear Salad

• 8 chicken cutlets (about 1 1/2 pounds total)
• kosher salt and black pepper
• 2 large eggs, lightly beaten
• 1 1/2 cups panko bread crumbs
• 6 tablespoons olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1 tablespoon red wine vinegar
• 1 small head radicchio (or arugula - or both), leaves torn
• 1 pear, cored and thinly sliced

Directions

1. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. Place the eggs and bread crumbs in separate shallow bowls. Dip the chicken in the eggs, shaking off any excess, then coat with the bread crumbs, pressing gently to help them adhere.
2. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Cook the cutlets in 2 batches until golden and cooked through, 3 to 4 minutes per side, adding 2 more tablespoons of the oil to the skillet for the second batch.
3. In a large bowl, whisk together the mustard, honey, vinegar, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Add the radicchio (or arugula) and pear and toss to coat. Serve with the chicken. 

Adapted from Real Simple magazine

Zucchini Tart with Sausage and Dijon

Go easy on the toppings or it gets soggy.

• 1 tablespoon olive oil
• 1/4 pound sweet Italian sausage links, casings removed
• 1 small zucchini (about 1 pound), sliced
• kosher salt and black pepper
• 1 sheet puff pastry (half a 17.3-ounce package), thawed
• 3 tablespoons Dijon mustard
• green salad, for serving

Directions

1. Heat oven to 400° F. Heat the oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until cooked partway through, 3 to 4 minutes. Transfer to a plate using a slotted spoon; reserve the skillet.
2. Add the zucchini, 2 tablespoons water, ½ teaspoon salt, and ¼ teaspoon pepper to the drippings in the skillet. Cook, stirring occasionally, until just beginning to soften, 4 to 5 minutes.
3. Unfold the pastry on a baking sheet and prick all over with a fork, leaving a ½-inch border around the dough. Spread the mustard on the pastry (avoiding the border); top with the zucchini and sausage. Bake until the pastry is golden brown, 20 to 25 minutes.
4. Cut the tart into 8 pieces. Serve with salad.

Adapted from Real Simple magazine

Mushroom and Potato Enchiladas

• fresh shiitake mushrooms (about 1 cup)
• 2 tablespoons olive oil
• 3 green onions, chopped
• 1 large russet potato (about 8 ounces), peeled and diced into 1/4-inch pieces
• 1 cup frozen corn, thawed
• kosher salt and black pepper
• 2 cups grated Monterey Jack (about 8 ounces)
• 1 14-ounce can green chili enchilada sauce or salsa (about 1 1/2 cups)
• 8 corn tortillas, warmed
• fresh cilantro, for serving

Directions

1. Heat oven to 400° F.
2. Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms, onion and potato and cook, tossing often, until the potato begins to soften, 6 to 8 minutes. Add the corn and ½ teaspoon salt, and ¼ teaspoon pepper. Reduce heat to medium and cook, stirring often, until the potatoes are tender and most of the liquid is absorbed, 6 to 8 minutes. Transfer to a large bowl and stir in 1 cup of the Monterey Jack.
3. Spread ½ cup of the enchilada sauce in the bottom of a 9-by-13-inch baking dish. Dividing evenly, roll up the mushroom mixture in the tortillas and place seam-side down in the dish. Top with the remaining enchilada sauce and sprinkle with the remaining Monterey Jack. Bake until the sauce is bubbling and the Monterey Jack is melted, 12 to 15 minutes. Sprinkle with the cilantro. 

Adapted from Real Simple magazine

Spicy Fish and Potato Soup

Ingredients

• 4 slices bacon, chopped
• 2 green onions, chopped
• 4 stalks celery, chopped 
• 1/4 cup chopped carrots
• 6 cups low-sodium chicken broth
• 3 large red potatoes potatoes (about 1 pound), chopped
• 1 bay leaf
• 1/4 to 1/2 teaspoon crushed red pepper
• kosher salt and black pepper
• 1 pound skinless firm white fish fillets (such as striped bass or tilapia), cut into 2-inch pieces
• 1 tablespoon chopped fresh chives
• 1 package fresh baby spinach

Directions

1. Cook the bacon in a large saucepan over medium heat until crisp, 5 to 7 minutes; transfer to a plate. Increase heat to medium-high.
2. Add the onion, carrots and celery to the drippings in the saucepan and cook, stirring often, until beginning to soften, 3 to 5 minutes. Add the broth, potatoes, bay leaf, crushed red pepper, ¾ teaspoon salt, and ¼ teaspoon black pepper. Bring to a simmer and cook, stirring occasionally, until the vegetables are tender, 15 to 18 minutes.
3. Add the fish to the broth mixture in the saucepan and cook until opaque throughout, 3 to 5 minutes. Remove the bay leaf. Stir in spinach, wilt, and sprinkle with the chives, bacon, and celery leaves. 

Adapted from Real Simple magazine

Hoisin-Glazed Salmon

2 tablespoons hoisin sauce
2 teaspoons low-sodium soy sauce
1/2 teaspoon dark sesame oil
4 (6-ounce) skinless wild salmon fillets
Cooking spray
1 teaspoon sesame seeds
Lemon rind strips (optional)


1. Preheat oven to 400°.

2. Combine first 3 ingredients in a shallow dish. Add fish to dish, turning to coat. Marinate at room temperature 8 minutes, turning occasionally.

3. Remove fish from marinade; discard marinade. Place fish on a baking sheet coated with cooking spray. Sprinkle fish evenly with sesame seeds. Bake at 400° for 8 minutes or until fish flakes easily when tested with a fork. Garnish with rind, if desired.

--Adapted from Real Simple

Chicken with White Beans and Sun-Dried Tomatoes

2 15.5-ounce cans cannellini beans, rinsed
1/4 cup oil-packed sun-dried tomatoes
4 sprigs fresh thyme
4 sprigs fresh oregano, plus leaves for garnish
2 garlic cloves, smashed
1/4 teaspoon crushed red pepper
2 tablespoons olive oil
kosher salt and black pepper
8 boneless, skinless chicken thighs


Heat oven to 425° F.

In a 9-by-13-inch (or some other large) baking dish, toss the beans and tomatoes with the thyme and oregano sprigs, garlic, red pepper, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Pat the chicken dry and place on top of the bean mixture, skin-side up. Rub with the remaining tablespoon of oil; season with ½ teaspoon salt and ¼ teaspoon black pepper.


Roast until the chicken is golden and cooked through, 25 to 35 minutes. Sprinkle with the oregano leaves.





--Adapted from Real Simple

Spicy Pork and Soba Noodles

6 ounces soba noodles
1 1 1/4-pound pork tenderloin, thinly sliced
kosher salt and black pepper
1 tablespoon vegetable oil
1/2 English cucumber, sliced
2 scallions, chopped
1 red chili pepper, sliced
2 tablespoons rice vinegar
2 teaspoons sesame oil


Cook the soba noodles according to the package directions.

Season the pork with ½ teaspoon salt and ¼ teaspoon pepper.

Heat the oil in a large skillet over medium-high heat. In batches, brown the pork, 1 to 2 minutes per side. Transfer to a large bowl. Toss the pork with the noodles, cucumber, scallions, chili pepper, vinegar, sesame oil, and ½ teaspoon salt.




--Adapted from Real Simple

Mushroom and Cheddar Tarts

1 sheet puff pastry (half a 17.3-ounce package), thawed
4 tablespoons olive oil
10 ounces assorted mushrooms (such as button, cremini, shiitake, and oyster), sliced
1 shallot, sliced
kosher salt and black pepper
1/4 cup dry white wine
4 ounces sharp white Cheddar, grated (1 cup)
1 teaspoon Dijon mustard
1 teaspoon white wine vinegar
4 ounces mixed greens (6 cups)
2 radishes, thinly sliced
1 tablespoon chopped fresh chives



Heat oven to 400° F. Unfold the pastry and cut it into 4 squares. Place the squares on a parchment-lined baking sheet and, using a fork, prick the dough all over.

Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the mushrooms and shallot and season with ½ teaspoon salt and ¼ teaspoon pepper. Cook, tossing occasionally, until the mushrooms are browned and tender, 4 to 5 minutes. Add the wine and cook until nearly evaporated, about 1 minute more.

Dividing evenly, sprinkle the pastry squares with half the cheese, leaving a ½-inch border on each. Top with the mushroom mixture and remaining cheese. Bake until the pastry is golden brown, 20 to 25 minutes.

In a large bowl, whisk together the mustard, vinegar, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Add the greens and radishes and toss to coat. Serve the tarts with the salad and sprinkle with the chives.





--Adapted from Real Simple magazine

Sausage and Chard Saute with cheese grits

2 tablespoons olive oil
8 small Italian sausage links (about 1 1/2 pounds total)
1 cup instant polenta
1/4 cup Parmesan cheese
4 cloves garlic, sliced
1 bunch Swiss chard, stems discarded and leaves cut into 1-inch strips
kosher salt and black pepper


Heat 1 tablespoon of the oil in a large skillet over medium-high heat.

Add the sausage and cook, turning occasionally, until cooked through, 10 to 12 minutes. Transfer to a cutting board and let rest 5 minutes before slicing. Cook the grits according to the package directions, stirring in the Parmesan when done.

Meanwhile, wipe out the skillet and heat the remaining tablespoon of oil over medium heat. Add the garlic and cook, stirring for 1 minute. Add the Swiss chard, ½ teaspoon salt, and ¼ teaspoon pepper and cook, tossing, until wilted, 3 to 4 minutes. Fold in the sliced sausage. Serve the sausage and chard mixture over the grits.




--Adapted from Real Simple magazine

Hangar Steak with Arugula and Balsamic Mushrooms

2 tablespoons vegetable oil
1 pound hangar steak
kosher salt and black pepper
1 teaspoon herbes de provence
1 pound cremini or butter mushrooms, quartered
1 tablespoon balsamic vinegar
1/4 cup heavy cream
2 bunches arugula, thick stems removed (about 6 cups)
4 scallions, thinly sliced


Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the steak with herbes de provence, salt and pepper.

Cook steak to the desired doneness, 5 minutes per side for medium-rare. Let rest at least 5 minutes before slicing.

Wipe out the skillet and heat the remaining tablespoon oil over medium-high heat. Add the mushrooms, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing occasionally, until tender and browned, 5 to 6 minutes. Stir in the vinegar. Remove from heat and stir in the cream. Fold in the arugula. Divide the arugula, steak, and mushrooms among plates and sprinkle with the scallions.




--Adapted from Real Simple magazine

Mediterranean Stuffed Zucchini

1 tablespoon olive oil
1/2 pound Italian sausage links, casings removed
1/4 cup grated Asiago
2 tablespoons pine nuts
2 tablespoons chopped sun-dried tomatoes
2 chopped scallions
4 medium zucchini, halved lengthwise


Heat oven to 400° F.

Heat the oil in a skillet over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned, 5 to 7 minutes.

In a medium bowl, combine the cooked sausage, Asiago, pine nuts, tomatoes, and scallions.

Using a teaspoon, hollow out the zucchini. Place on a rimmed baking sheet. Fill with the sausage mixture and roast until the zucchini is tender, 12 to 15 minutes.






--Adapted from Real Simple

Sausage with White Beans and Tarragon

2 tablespoons olive oil
8 small Italian sausage links (about 1 1/2 pounds total)
2 medium carrots, thinly sliced on the bias
1 onion, chopped
kosher salt and black pepper
1 15-ounce can white beans, rinsed
3/4 cup dry white wine
1 tablespoon fresh tarragon


Heat 1 tablespoon of the oil in a large skillet over medium-high heat.

Add the sausage and cook, turning occasionally, until cooked through, 10 to 12 minutes. Transfer to a cutting board and let rest 5 minutes before slicing. Wipe out the skillet and heat the remaining tablespoon of oil over medium heat.

Add the carrots, onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until tender, 8 to 10 minutes.

Add the beans and wine and simmer for 5 minutes. Fold in the sliced sausage and tarragon.





--Adapted from Real Simple

Crispy Pork Cutlets with Spicy Noodles

Spinach or bok choy would make a great addition. Stir the greens into the noodles right before serving.


4 cups low-sodium chicken broth
1 1 1/2-inch piece fresh ginger, peeled and sliced
1/2 pound udon noodles
1/2 pound shiitake mushrooms, stems discarded and caps sliced
1 red jalapeño pepper, sliced
4 thin pork cutlets (about 3⁄4 pound total)
kosher salt and black pepper
1/4 cup all-purpose flour
1 large egg, beaten
3/4 cup panko bread crumbs
2 tablespoons canola oil
2 scallions, sliced


In a large pot, bring the chicken broth and ginger to a boil.

Add the noodles and cook, stirring, until the broth is nearly absorbed and the noodles are al dente, 4 to 6 minutes.

Add the mushrooms and jalapeño and simmer until the mushrooms are just tender, 1 to 2 minutes.

Meanwhile, season the pork with ½ teaspoon salt and ¼ teaspoon pepper. Coat with the flour, then the egg, and finally the panko. Let the pork rest 2 to 3 minutes for the crust to adhere. Heat the oil in a large skillet over medium-high heat. Cook the pork until cooked through, 3 to 4 minutes per side.

Slice the pork and serve over the noodles. Sprinkle with the scallions.





--Adapted from Real Simple

Vegetable Stir Fry

1 cup long-grain white rice
1/4 cup low-sodium soy sauce
2 tablespoons fresh lime juice
1/2 teaspoon Sriracha or some other hot pepper sauce (such as Tabasco)
1 tablespoon canola oil
2 carrots, cut into very thin strips
1 red bell pepper, thinly sliced
8 ounces shiitake mushrooms, stems removed and caps thinly sliced
2 cups bean sprouts
2 scallions, thinly sliced
1/4 cup roasted peanuts, chopped


Cook the rice according to the package directions.

Meanwhile, in a small bowl, whisk together the soy sauce, lime juice, and Sriracha. Set aside.

Heat the oil in a large skillet over medium heat. Add the carrots and bell pepper and cook, tossing frequently, for 3 minutes.

Add the mushrooms and bean sprouts and cook, tossing, until the vegetables are just tender, 2 to 3 minutes.

Add the soy sauce mixture and toss to coat. Serve over the rice and sprinkle with the scallions and peanuts.





--Adapted from Real Simple magazine

Spiced Pork and Sweet Potato Stew

2 1/2 pounds boneless pork shoulder or butt, trimmed of excess fat and cut into 2-inch pieces
1 tablespoon paprika
2 teaspoons ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
kosher salt and black pepper
5 green onions, sliced
2 cups low-sodium chicken broth
1/3 cup apricot preserves
1 tablespoon cider vinegar
2 tablespoons cornstarch
1 15-ounce can chickpeas, rinsed
1 medium sweet potato, peeled and sliced thin
cooked couscous, sliced scallions, and chopped roasted almonds, for serving


In a large Dutch oven, toss the pork with the paprika, cumin, ginger, cinnamon, cayenne, 1 teaspoon salt, and ½ teaspoon pepper. Scatter the onion over the pork. Add the chicken broth, preserves, and vinegar to the pot and bring to a boil. Reduce heat and simmer, covered, until tender, about 2 ½ hours.

In a small bowl, whisk together the cornstarch and ¼ cup water and stir into the pot along with the chickpeas and sweet potatoes. Simmer, uncovered, until the cooking liquid is slightly thickened, 15 to 20 minutes more. Serve over couscous and sprinkle with the scallions and almonds, if desired.




--Adapted from Real Simple

Meatballs with Couscous and Feta

1 pound ground lamb or beef
1/4 cup dried apricots, finely chopped
1/2 teaspoon ground coriander
1/4 cup sliced green onions
kosher salt and black pepper
1 cup couscous
3 tablespoons olive oil
3 tablespoons fresh lemon juice
2 plum tomatoes, sliced
1/2 English cucumber, halved and thinly sliced
4 ounces Feta, crumbled



Heat broiler. In a medium bowl, combine the meat, apricots, coriander, chopped green onion, ½ teaspoon salt, and ¼ teaspoon pepper.

Form the meat into 1 ½-inch balls (about 20) and place them on a broilerproof baking sheet. Broil until cooked through, 6 to 8 minutes. Meanwhile, place the couscous in a bowl. Add 1 cup boiling water, cover, and let sit for 5 minutes. Fluff with a fork.

In a small bowl, mix together the oil, lemon juice, and ¼ teaspoon each salt and pepper.

Serve the couscous with the meatballs, tomatoes, cucumber, Feta. Drizzle with the dressing.



--Adapted from Real Simple

Sweet Potato and Brie Flatbread

4 pieces Naan or other premade flatbread
1 medium sweet potato, peeled, halved, and thinly sliced
4 green onions, thinly sliced
8 sprigs fresh thyme
3 tablespoons olive oil
kosher salt and black pepper
4 ounces Brie, sliced



Heat oven to 425° F.

In a medium bowl, toss the sweet potato, shallots, thyme, oil, ½ teaspoon salt, and ¼ teaspoon pepper.

Scatter the potato mixture over the flatbread and top with the Brie. Bake until golden brown and crisp, 15 to 20 minutes.




--Adapted from Real Simple

Parmesan Pasta with Chicken and Rosemary

Yield - Makes 4 servings

Ingredients
12 ounces (3 cups) orecchiette pasta
1 3 1/2- to 4-pound rotisserie chicken
2 tablespoons chopped fresh rosemary
3/4 cup grated Parmesan
Kosher salt and pepper

Cook the pasta according to the package directions. Shred the chicken, using a fork or your fingers, while the pasta cooks. Discard the skin and bones. Drain the pasta, reserving 1 1/4 cups of the water. Return the pasta to the pot. Add the reserved pasta water, chicken, rosemary, 1/2 cup of the Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper to the pot. Stir over medium-low heat until the sauce has thickened slightly, about 2 minutes. Divide among individual bowls and sprinkle with the remaining Parmesan.

-Adapted from Real Simple Magazine

Last-Minute Lasagna

This is pretty good, especially when you consider the time involved in making it.


1 (24- or 26-ounce) jar pasta sauce
2 (18-20-ounce) boxes/bags refrigerated large cheese ravioli
1 (10-ounce) box frozen chopped spinach, thawed and excess water squeezed dry
1 (8-ounce) bag shredded mozzarella
1/2 cup (2 ounces) grated Parmesan


Heat oven to 375° F.

Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking dish. Cover with a single layer of ravioli. Top with half the spinach, half the mozzarella, and a third of the sauce. Repeat with another layer of ravioli and the remaining spinach, mozzarella, and half the remaining sauce. Top with another layer of ravioli and the remaining sauce (not all the ravioli may be needed). Sprinkle with the Parmesan. Cover with foil and bake for 30 minutes. Uncover and bake until bubbly, 5 to 10 minutes more.




--Adapted from Real Simple magazine

White Bean and Tuna Panzanella

Cut the bread into chunks a little larger than the beans.

1/2 baguette
4 tablespoons extra-virgin olive oil
1 can cannellini beans, drained and rinsed
2 tablespoons capers (or two chopped dill pickles)
4 scallions, chopped
2 tablespoons red wine vinegar
kosher salt and pepper
2 7 oz. packages of tuna, drained



Heat oven to 400.

Cut the bread into bite-sized chunks. Spray liberally with cooking spray, and toss with salt. Toast the bread for 6-8 minutes, or until golden brown, turning once. Remove from oven and cool slightly.

While the bread cools, mix the rest of the ingredients in a large bowl. Add the bread, and stir.

Panzanella can be served immediately, but the flavors will combine the longer it sits.



--Adapted from Real Simple magazine