puttanesca sauce base
Cookware needed: foil-lined baking sheet, medium or large saucepan with lid, medium or large nonstick skillet with lid,
Preheat oven to 450. On a foil-lined baking sheet, toss broccoli with olive oil, salt & pepper. Roast for 10 minutes, then toss, and roast another 5-10 minutes or until edges are crispy.
Meanwhile, cut potatoes into bite-sized chunks and place in a saucepan along with garlic and whole rosemary sprig. Cover with water and lid, then bring to a boil over high heat. Once boiling, cook for 7-10 minutes, or until fork tender, reducing heat as necessary. Continue with next steps while potatoes are cooking.
Heat a small amount of oil in a nonstick skillet over medium heat. When oil is hot, add onion and season with salt & pepper. Cook, stirring occasionally until translucent, 2-3 minutes. Add puttanesca sauce base. Bring to a simmer, then reduce heat to low.
Season fish with a little salt & pepper, then nestle down into the skillet with the puttanesca sauce. Cover and cook 5-7 minutes or until fish is cooked through.
Drain potatoes and return to saucepan. Remove the rosemary spring, add a drizzle of olive oil, then smash potatoes and garlic with a potato masher or the back of a fork. Season with salt & pepper, and cover to keep warm.
Serve fish with puttanesca sauce. Enjoy potatoes and crispy broccoli on the side.
PG-13 Footnote: In Italian, the word puttana is literally translated as whore, so as you can imagine there are plenty of stories about the history of puttanesca sauce. In any case, you can chuckle a bit as you serve this tonight.
mexican soup base
mexican caesar dressing
peas & corn
Cookware needed: medium or large saucepan with lid, salad bowl
Measure water (see note below) and keep on hand next to the stove.
Heat a small amount of oil in a saucepan over med-high heat. Season both sides of chicken with salt & pepper. When oil is hot, cook chicken on both sides just long enough to brown the exterior, then transfer to a plate. (You will continue cooking chicken later.)
Add a bit more oil to the saucepan if necessary, and sauté onion until softened. Add mexican soup base and cook stirring constantly for 30 seconds. Add water measured in step 1, stir to combine, and bring to boil. Add chicken to boiling broth and return to a simmer. Cover, reduce heat as needed, and simmer 5-7 minutes, or until the chicken is cooked through. Continue with next steps while chicken is cooking.
Chop cilantro and thinly slice radish, set aside.
Place kale in a salad bowl, add mexican caesar dressing and toss to combine. Taste and season with salt & pepper as needed.
When cooked through, remove chicken from the saucepan using tongs or a slotted spoon. Transfer to a cutting board. Add brown rice, peas & corn to the saucepan and continue to simmer another 5 minutes.
Meanwhile, use 2 forks to shred the chicken and divide between serving bowls.
Taste soup and season with salt & pepper. Ladle into bowls and top with cabbage, a squeeze of lime, radish, and cilantro. Enjoy the salad on the side.
Notes: When recipe calls for water use: 3 cups for 2 portions, 6 cups for 4 portions, or 9 cups for 6 portions.
cauliflower “cream” sauce
Cookware needed: large saucepan or stockpot, salad bowl, medium or large nonstick skillet, colander
Bring a large saucepan or stockpot of water to a boil.
While you’re waiting for water to boil, pour vinaigrette base into the bottom of your salad bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine. Rinse and drain white beans. Remove mint leaves from the sprigs and roughly tear. Toss the beans and mint leaves with the vinaigrette, season with salt & pepper. Set aside.
When pasta water is boiling, add a generous amount of salt, then add spaghetti and cook for 8-10 minutes or until al dente.
While pasta is cooking, heat the cauliflower cream sauce and butter in a nonstick skillet over medium heat until sauce is thickened, about 3-5 minutes.
Once pasta has finished cooking, drain, and add to the skillet with the cauliflower sauce. Season with pepper, and finish with a sprinkle of chopped parsley and grated pecorino.
Add salad greens to the bowl with beans and toss gently to mix. Drizzle with additional olive oil if needed. Season with salt & pepper to taste.