Dinner

INGREDIENTS 1 tablespoon vegetable oil 1 pound ground turkey 2 (10.75 ounce) cans low sodium tomato soup 2 (15 ounce) cans kidney beans, drained 1 (15 ounce) can black beans, drained 1/2 medium onion, chopped 2 tablespoons chili powder 1 teaspoon red pepper flakes 1/2 tablespoon garlic powder 1/2 tablespoon ground cumin 1 pinch ground black pepper 1 pinch ground allspice Salt to taste INSTRUCTIONS Heat the oil in a skillet over medium heat. Place turkey in the skillet, and cook until evenly brown; drain. Coat the inside of a Crock Pot with cooking spray, and mix in turkey, tomato soup, kidney beans, black beans and onion. Season with chili powder, red pepper flakes, garlic powder, cumin, black pepper, allspice and salt. Cover, and cook 8 hours on Low or 4 hours on High.

INGREDIENTS 1 1/2 pounds chicken tenders, cubed 1 1/2 cups chicken broth 1 1/2 cups diced carrots 1 1/2 cups diced celery 1 cup corn kernels 1 large onion, diced 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon ground black pepper 1 teaspoon poultry seasoning 1/2 teaspoon dried thyme 1 cup heavy cream 1/2 cup frozen peas INSTRUCTIONS Combine chicken, broth, carrots, celery, corn, onion, salt, garlic powder, onion powder, black pepper, poultry seasoning, and thyme in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer’s instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method, about 10 minutes more. Unlock and remove lid. Stir in cream and peas. Select Saute function. Cook until thickened, 2 to 3 minutes.

INGREDIENTS 1 medium onion, chopped 1 celery stalk, chopped 1 small carrot, peeled, chopped 3 Tbsp. extra-virgin olive oil 1 lb. ground beef chuck (20% fat), patted dry Kosher salt 3 oz. thinly sliced pancetta, finely chopped 1 cup dry white wine 1/3 cup tomato paste 1 bay leaf Pinch of finely grated nutmeg 2 cups (or more) homemade chicken stock or low-sodium chicken broth 1 cup whole milk 1 lb. fresh tagliatelle or pappardelle, or dry rigatoni 2 oz. finely grated Parmesan (about ½ cup), plus more for serving INSTRUCTIONS Pulse onion, celery, and carrot in a food processor until very finely chopped. Transfer to a small bowl. Heat oil in a Dutch oven or other large pot over medium. Break beef into small clumps (about 1½") and add to pot; season lightly with salt. Cook, stirring occasionally but not breaking meat apart, until beef is lightly browned but not crisp, 6–8 minutes. It may be gray in spots (that’s okay!) and still a little pink in the center. Using a slotted spoon, transfer beef to a medium bowl. Wipe out pot. Cook pancetta in pot over medium heat, stirring occasionally, until pancetta has released some of its fat and is crisp, 6–8 minutes. Add onion mixture to pot and cook, stirring occasionally, until vegetables are very soft and beginning to stick to surface, 6–8 minutes. Return beef to pot and pour in wine. Reduce heat to medium-low and cook, smashing down on beef with a wooden spoon, until wine is evaporated, surface of pot is almost dry, and meat is finely ground, 12–15 minutes. (The meat should be reduced to what looks like little bits. It takes a bit of effort, but you can take breaks.) Add tomato paste, bay leaf, and nutmeg and cook, stirring occasionally and still pressing down on meat, until tomato paste is slightly darkened, about 5 minutes. Pour stock and milk into pot; add a pinch of salt. Reduce heat to the lowest setting and cook, uncovered and stirring occasionally, until meat is very, very tender, 2–2½ hours. There shouldn’t be any rapid bubbles at this stage. Instead, the sauce should release the occasional small bubble or two. When finished, the sauce should have the texture of and look like a sloppy joe mixture. If the liquid reduces before the meat is completely tender, add an extra ½ cup stock and continue cooking. Discard bay leaf. Taste sauce and adjust seasoning with salt; keep warm. Cook pasta in a large pot of boiling salted water. If using fresh pasta, cook about 3 minutes. If using dry, cook until very al dente, about 2 minutes less than package directions. Using tongs, transfer pasta to pot with sauce. Add 1 cup pasta cooking liquid and ½ cup Parmesan. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 2 minutes. Transfer pasta to a platter and top with more Parmesan. Do Ahead: Sauce can be made 4 days ahead. Cover and chill. ...

INGREDIENTS 1 lbs Carrots 1 lbs Onions 2 lbs Potatoes (Russet) 1 oz Butter Salt & Pepper To Taste EQUIPMENT Instant Pot or other pressure cooker Food processor or box grater Vegetable peeler Potato masher INSTRUCTIONS Peel, and cut your potatoes into medium-sized pieces. With a vegetable peeler, peel the carrots. Using a food processor or box grater, grate the onions and carrots. Put them into the Instant Pot Add the potatoes and 250ml (1 cup) of water. Season with some salt & pepper. Cook on high pressure for 12 minutes Do a quick release. Drain any liquid from the Instant Pot insert Add the butter, and mash it all together. Taste, and add seasoning if necessary.

INGREDIENTS 2 cups fresh breadcrumbs 1/2 cup finely grated Pecorino 1/3 cup finely chopped fresh flat-leaf parsley 1 1/2 teaspoons crushed red pepper flakes 1/4 teaspoon hot smoked Spanish paprika 7 garlic cloves, finely chopped, divided 4 tablespoons olive oil, divided 2 pounds beef top round, thinly sliced by a butcher for braciole Kosher salt and freshly ground black pepper 2 pounds hot or sweet Italian sausage, halved crosswise 1 pound baby back pork ribs, cut into 3- to 4-rib pieces, or pork spare ribs, cut into individual ribs 1 large onion, finely chopped 2 anchovy fillets packed in oil, drained 1/4 cup tomato paste 2 28-ounce cans crushed tomatoes 2 28-ounce cans whole peeled tomatoes 1 1/2 pounds large tubular pasta (such as rigatoni or tortiglioni) INSTRUCTIONS Spread out breadcrumbs on a baking sheet and let sit uncovered at room temperature until dried out, about 12 hours. Combine breadcrumbs, Pecorino, parsley, red pepper flakes, paprika, 1 chopped garlic clove, and 2 Tbsp. oil in a medium bowl. Trim beef slices into 6x2” pieces; season with salt and pepper. Sprinkle each slice with about 2 Tbsp. breadcrumb mixture, roll up, and secure with a toothpick or twine; set braciole aside. Set remaining breadcrumb mixture aside. Heat remaining 2 Tbsp. oil in a large heavy pot over medium-high heat and cook sausage, turning occasionally, until browned on all sides, 5–8 minutes. Transfer to a large rimmed baking sheet. Season ribs with salt and pepper; cook in same pot until browned on all sides, 8–10 minutes. Transfer to baking sheet with sausage. Cook reserved braciole in pot, turning occasionally, until browned, 5–8 minutes; transfer to same baking sheet. Reduce heat to medium-low and cook onion, anchovy, and remaining garlic in pot, stirring occasionally, until onion is translucent, 8–10 minutes. Add tomato paste and cook, stirring often, until slightly darkened in color, 5–8 minutes. Add crushed and whole tomatoes, crushing whole tomatoes with your hands; season with salt and pepper. Bring to a boil, reduce heat, and simmer, stirring occasionally, until sauce has thickened, 1–1½ hours. Add sausage, ribs, braciole, and any accumulated juices on baking sheet to sauce. Cook, partially covered, stirring occasionally and skimming surface as needed, until meat is very tender (rib meat should be falling off the bone), 2½–3 hours. Season sauce with salt and pepper. Just before serving, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain. Toss pasta in a large bowl with a little of the sauce and top with reserved breadcrumb mixture. Remove bones from ribs and remove toothpicks from braciole. Serve braciole, ribs, sausage, and remaining sauce with pasta alongside. DO AHEAD: Breadcrumbs can be dried out 5 days ahead; store airtight at room temperature. Sauce can be cooked 2 days ahead; cover and chill. Gently reheat sauce, covered, before cooking pasta. ...

INGREDIENTS 1 whole chicken (about 4 pounds) 1 medium onion, quartered 6 cups water 1 tablespoon kosher salt 6 whole black peppercorns 2 celery stalks, diced 2 carrots, peeled and sliced 1 parsnip, peeled and sliced 1 sprig fresh rosemary 1 sprig fresh thyme 1 tablespoon chopped fresh parsley INSTRUCTIONS Place the chicken, onion, water, kosher salt, and peppercorns into the Instant Pot; secure the lid. Press the Manual button and enter 45 minutes. When the cook time is complete and the pressure has fully released, remove the lid with caution. Strain the stock, and set aside. Carefully remove the chicken meat from the bones with gloves or utensils and place the meat back into the Instant Pot. Add the strained stock, celery, carrots, parsnips, rosemary, and thyme to the Instant Pot; secure lid. Press the Manual button and enter 5 minutes. When the cook time is complete and the pressure has fully released, remove the lid with caution. Remove and discard the rosemary and thyme. Sprinkle the soup with parsley and serve. SERVES 4 PRESSURE TIME: 50 MINUTES ...

INGREDIENTS 1 tablespoon unsalted butter 2 cups dry Arborio rice, rinsed 1 shallot, minced 8 ounces thin asparagus, cut into 1-inch pieces 1/2 teaspoon sea salt 1/2 teaspoon freshly ground black pepper 4 cups chicken stock 1/4 cup grated Parmesan cheese INSTRUCTIONS Place the butter in the Instant Pot and melt. Add the rice to the butter and cook for 2 minutes. Add the asparagus, kosher salt, pepper, and stock to the Instant Pot; secure the lid. Press the Manual button and enter 8 minutes. When the cook time is complete and the pressure has fully released, remove the lid with caution. Stir in the cheese and serve hot. SERVES 4 PRESSURE TIME: 8 MINUTES ...

INGREDIENTS 3 c. shredded cooked chicken 2 c. shredded Mexican cheese blend (divided) 1 (10 oz.) can cream of chicken soup 1/2 c. milk 1/2 c. sour cream 1 can Ro-Tel diced tomatoes with green chilies drained 1/2 packet taco seasoning mix 1 lg. bag Doritos Chopped lettuce Diced tomato INSTRUCTIONS Preheat the oven to 350 degrees. In a large bowl, mix together the shredded chicken, 1 cup of cheese, cream of chicken soup, milk, sour cream, Ro-Tel tomatoes, and taco seasoning mix. Stir well. Grease a 2-quart casserole dish. Layer half of the crushed Doritos across the bottom of the dish. Top with half of the chicken mixture. Add another layer of crushed Doritos, and then add another layer of the chicken mixture. Top with remaining 1 cup cheese. Cover and bake for 30-35 minutes, until bubbling hot. Remove from the oven and top with chopped lettuce, diced tomato and more crushed Doritos.

INGREDIENTS Kosher salt and Freshly ground black pepper 1 pound pasta 1/4 cup olive oil 1 small yellow onion, thinly sliced (1 cup) 5 cups small cauliflower florets (from 1 large head) 2 white anchovies, minced 1/2 tablespoon crushed red pepper flakes 1 cup freshly grated parmesancheese 2 tablespoons extra-virgin olive oil 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, onion, cauliflower, and anchovies and cook, stirring occasionally, until the mixture begins to caramelize, about 3 minutes. Taste and adjust the seasoning, adding salt and black pepper as needed. Add the red pepper flakes and reserved pasta water and deglaze the pan, scraping with a wooden spoon to get up the browned bits on the bottom of the pan. Add the cooked pasta to the pan, stirring it into the sauce. Cook for 1 minute. Remove from the heat and stir in the Parmesan and extra virgin olive oil. Serve immediately.

INGREDIENTS Kosher salt 1 pound dried angel hair pasta 3 tablespoons olive oil 3 garlic cloves, sliced 1 (28-ounce) can crushed San Marzano tomatoes with juices 1 tablespoon crushed red pepper flakes 1 tablespoon unsalted butter 1/4 cup fresh flat-leaf parsley leaves, chopped 1/2 cup freshly grated parmesan 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 low heat. Add the olive oil, garlic, and a pinch of salt. Cook until the garlic becomes aromatic, about 1 minute. Add the tomatoes with juices and red pepper flakes, increase the heat to medium-high, and cook for 2 minutes. Add the cooked pasta to the pan, stirring the noodles into the sauce. Add a splash or two of the pasta water if the sauce looks too dry. Remove from the heat and stir in the butter, parsley, and Parmesan. Serve immediately.