INGREDIENTS 1 (5 to 6 pound) roasting chicken Kosher salt Freshly ground black pepper 1 large bunch fresh thyme, plus 20 sprigs 1 lemon, halved 1 head garlic, cut in half crosswise 2 tablespoons (1/4 stick) butter, melted 1 large yellow onion, thickly sliced 4 carrots cut into 2-inch chunks 1 bulb of fennel, tops removed, and cut into wedges Olive oil INSTRUCTIONS Preheat the oven to 425 degrees F. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top. Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables. ACTIVE TIME 40 minutes ...

INGREDIENTS 1 lb (16 oz) boneless skinless chicken thighs or breast 2 teaspoons salt 2 tablespoons ground cumin 2 tablespoons paprika 1 teaspoon freshly ground black pepper 5 medium cloves garlic, minced 2 tablespoons white vinegar 1 lime, juiced 1 tablespoon extra virgin olive oil 1 onion, sliced 1 red pepper sliced 1 can (14 oz) chickpeas or garbanzo beans, drained and rinsed INSTRUCTIONS In a small bowl, combine salt, cumin, paprika, ground pepper, lime juice, minced garlic, vinegar and olive oil until it forms a paste. Once it’s combined, rub it evenly all over the meat. Cover and let it marinade at least an hour- 24 hours in the fridge. Preheat the oven to 425 degrees F (218 C). On a roasting pan or large baking sheet (line it with foil for easy cleaning), place sliced onions and beans on the bottom. Place chicken on top of onions, red peppers and beans. Roast the chicken on the middle rack of the oven until the internal temperature of the chicken reads 160 degrees F (71 C) on a meat thermometer, about 40 min to an hour.

INGREDIENTS 1 pound dried red beans, rinsed 1 (1 pound) package smoked sausage, sliced 1 bay leaf 2 tablespoons Cajun seasoning, or to taste 1/2 clove garlic, chopped 1/2 onion, chopped 1 stalk celery, chopped 1/2 green bell pepper, chopped 1 teaspoon salt 1 teaspoon dried parsley 1/4 teaspoon ground cumin 5 cups cold water, or as needed INSTRUCTIONS Combine red beans, sausage, bay leaf, Cajun seasoning, garlic, onion, celery, green pepper, salt parsley, and cumin in pressure cooker. Pour in water to cover, according to manufacturer’s directions (do not go over line inside of pot). Stir to combine. Seal lid and bring pot to full pressure over high heat. Reduce heat to low, maintaining full pressure, and cook for 30 minutes. Allow pressure to drop naturally. Remove lid, stir, and serve. YIELD 8 servings ...

INGREDIENTS 2 stalks celery, thinly sliced (1 cups) 3 tbsp. butter 2 tbsp flour (I use cornstarch) 1 14 oz. can chicken or veggie broth 2 cups refrigerated diced potatoes with onion (1/2 a 1lb 4oz pkg) 1 1/2 c. milk 1 c. half and half 4 slices bacon, cooked and crumbled (optional) salt and pepper INSTRUCTIONS In saucepan cook celery in hot butter over med heat about 5 min. or until tender. Stir in flour until combined. Stir in broth; bring to boiling, stirring constantly. Add potatoes; return to boiling. Reduce heat; simmer, uncovered, 15 min. or until tender. Slightly mash potatoes. Stir in milk, half and half and bacon. Heat through. Add variation ingredients; heat through. If desired, thin with additional milk. Season with salt and pepper. Makes 4 to 6 servings. 2 1/2 c. whole milk may be substituted for the milk/half and half. VARIATIONS Seafood and Sweet and Spicy Red Pepper ...

INGREDIENTS 1 clove garlic 1 (19 ounce) can garbanzo beans, half the liquid reserved 4 tablespoons lemon juice 2 tablespoons tahini 1 clove garlic, chopped 1 teaspoon salt black pepper to taste 2 tablespoons olive oil INSTRUCTIONS In a blender, chop the garlic. Pour garbanzo beans into blender, reserving about a tablespoon for garnish. Place lemon juice, tahini, chopped garlic and salt in blender. Blend until creamy and well mixed. Transfer the mixture to a medium serving bowl. Sprinkle with pepper and pour olive oil over the top. Garnish with reserved garbanzo beans. YIELD 2.5 cups ...

INGREDIENTS 2 slices pancetta (1 ounce), minced 2 large leeks, washed, dried, and minced 1/2 cup grated carrots (grated on larger grates) 1/2 cup grated celery root (grated on larger grates) 1 small bunch kale, washed and cut into 1 inch pieces 3 cups fat-free, reduced-sodium chicken broth 2 cups reduced-sodium V8 juice Salt Freshly ground black pepper 1/2 cup fresh basil leaves 1 ounce Parmigiano-Reggiano, grated INSTRUCTIONS Heat the pancetta in a large sauté pan over medium-high heat, stirring until it is lightly browned and its fat is released, about 2 minutes. Add the leeks, carrots, celery root, and kale. Reduce the heat to medium, cover, and cook until the vegetables are soft, about 5 minutes. Add the chicken broth and V8; bring to a simmer for 5 minutes. Season with salt and pepper and add the basil. Ladle the soup into 4 soup bowls and top each bowl with the Parmigiano.

INGREDIENTS 2 tablespoons olive oil, plus more for baking sheet 2 tablespoons plus 1 teaspoon honey mustard 2 tablespoons ketchup 1 pound ground beef chuck 1 large egg, lightly beaten 1/2 cup panko (Japanese breadcrumbs) 1 cup shredded white cheddar (about 4 ounces) Coarse salt and ground pepper 1 pound white new potatoes, scrubbed and quartered 1 tablespoon red-wine vinegar 1 head Boston lettuce, torn into bite-size pieces INSTRUCTIONS Preheat oven to 450 degrees, with racks in upper and lower thirds. Brush a rimmed baking sheet with oil. In a small bowl, mix together 2 tablespoons mustard and ketchup. In a medium bowl, combine beef, egg, panko, 1/2 cup cheddar, 1/2 teaspoon salt, and teaspoon pepper. Form into four 2-by-4-inch loaves; place on baking sheet. Brush with mustard mixture; top with remaining 1/2 cup cheddar. On another rimmed baking sheet, toss potatoes with 1 tablespoon oil; season with salt and pepper. Transfer meatloaves to upper rack of oven, and place potatoes on lower rack. Bake until loaves are cooked through, 15 to 20 minutes, rotating sheets after 10 minutes. Remove loaves from oven; continue to roast potatoes until tender, about 5 minutes. Meanwhile, in a large bowl, whisk together remaining tablespoon oil, remaining teaspoon mustard, and vinegar; season with salt and pepper. Add lettuce to bowl, and toss. Serve meatloaves with potatoes and salad.

INGREDIENTS 12 slices day-old bread, cut into 1-inch cubes 2 (8 ounce) packages cream cheese, cut into 1 inch cubes 1 cup fresh blueberries 12 eggs, beaten 2 cups milk 1 teaspoon vanilla extract 1/3 cup maple syrup 1 cup white sugar 2 tablespoons cornstarch 1 cup water 1 cup fresh blueberries 1 tablespoon butter INSTRUCTIONS Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes. In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight. Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C). Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned. In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast YIELD 10 servings ...

INGREDIENTS 2 Tbs coconut oil 1 large yellow onion, diced 2 Tbs chili powder 1 tsp ground chipotle 2 tsp sea salt (optional) 1 tsp cumin 1 tsp garlic salt 2 lbs beef stew meat, cut into 1"x1" chunks 2 (28 oz) cans diced tomatoes 2 (4 oz) can diced green chilis 1/2 of a (4 oz) can diced jalapenos (may add more if desired) 1/2 tsp oregano 1/2 tsp thyme 1 bay leaf 7 to 8 medium mushrooms, sliced 2 medium carrots, sliced 2 medium zucchini, diced 1 yellow zucchini, diced 1 large red pepper, diced 4 to 6 large kale leaves, shredded fresh cilantro for garnish green onions for garnish 1 small can full fat coconut milk (placed in the fridge for a few hours) INSTRUCTIONS Heat large soup pot over medium-high heat. When hot, add coconut oil and onion to pot and brown slightly. Meanwhile, combine chili powder, sea salt, cumin and garlic salt in a large dish. Roll raw beef stew meat in the mixture to coat on all sides. When onions have browned slightly, add beef and brown on all sides. Add the diced tomatoes. Fill the empty can with water and add to the pot. Add green chilis, jalepenos, chipotle peppers, mushrooms, carrots, oregano, thyme and bay leaf. Turn heat down to medium and cook for about 40 minutes, stirring occasionally. Add zucchini and red pepper, and cook for another 20 minutes. Add kale and finish cooking for 10 more minutes. Season with sea salt if desired. Serve with sliced green onions, fresh cilantro and a dollop of thickened coconut milk from the top of the can. NOTES This one is good but it’s a lot of chopping. ...

INGREDIENTS Kosher salt 1 pound dried angel hair pasta 3 tablespoons olive oil 3 ears of sweet corn, kernels cut from the cobs (about 2 cups) 2 garlic cloves 3 tablespoons fresh oregano leaves 1/2 tablespoon crushed red pepper flakes 2 cups grape tomatoes, halved 2 tablespoons extra-virgin olive oil 1 cup crumbled feta cheese INSTRUCTIONS In a very large pot, bring 5 quarts water and 3 tablespoons salt to a boil. Add the pasta and cook until just al dente, about 1 minute less than the package directions. Occasionally give the pasta a stir so it doesn’t stick together. Scoop out and reserve 1 cup of the pasta water before draining the pasta. Meanwhile, put a large skillet over medium-high heat. Add the olive oil and corn, spreading the kernels out into an even layer on the bottom of the pan. Let the kernels cook, without stirring, until browned, about 2 minutes. Reduce the heat to medium and add the garlic, oregano, and a good pinch of salt. Cook until aromatic, about 1 minute. Stir in the red pepper flakes, add the reserved pasta water and cook for 1 minute. Add the cooked pasta into the pan, stirring the noodles into the sauce. Remove from the heat and stir in the tomatoes, extra-virgin olive oil, and feta. Serve immediately.