Panko-Crusted Salmon with Creamy Lemon-Dill Sauce

Panko-Crusted Salmon:
4 (6-ounce) salmon fillets
2 tablespoons Dijon mustard
1 teaspoon paprika
3/4 teaspoon kosher salt
1/2 teaspoon cracked black pepper
1/2 cup panko breadcrumbs
2 tablespoons grated Parmesan cheese
2 tablespoons finely chopped fresh dill
1 1/2 teaspoons lemon zest (from 1 lemon - reserve juice for sauce)
2 tablespoons extra-virgin olive oil
 
Creamy Lemon-Dill Sauce:
1 tablespoon extra-virgin olive oil
1/4 cup minced shallots
1 garlic clove, minced
1/3 cup chicken broth (or dry white wine)
1/2 cup heavy cream
2 tablespoons fresh lemon juice
2 tablespoons finely chopped fresh dill
Kosher salt and cracked black pepper to taste
 
Heat oven to 425 F.
 
Prepare salmon. Arrange salmon fillets, skin side-down, on a parchment-lined baking sheet. In a small bowl, combine Dijon mustard, paprika, salt, and black pepper; mix well. Brush mixture evenly over salmon fillets. In a separate bowl, combine panko, Parmesan, fresh dill, lemon zest, and olive oil. Mix well to combine. Scatter panko topping evenly over salmon fillets, gently pressing to adhere. Bake until the crust is golden and salmon easily flakes with a fork, about 13 to 16 minutes, depending on thickness.
 
Meanwhile, prepare sauce. Heat olive oil in a medium skillet over medium heat. Add shallots and garlic; cook 2 minutes, until softened. Add broth (or white wine) and gently simmer for 2 to 3 minutes, until reduced. Add heavy cream; simmer 2 to 3 minutes, until thickened. Stir in lemon juice and fresh dill. Season to taste with salt and black pepper.
 
Assemble. Pour sauce on a serving platter (ideally a lipped platter with raised edges) and arrange salmon fillets overtop. Serve with extra lemon wedges on the side, if desired.

Serves 4.

From Dishing Out Health blog

Chicken Zucchini Meatballs

1 pound ground chicken
1 medium zucchini, grated on a box grater (no need to press out excess moisture)
1/2 cup panko breadcrumbs
1/2 cup crumbled feta cheese
1/3 cup minced yellow onion
2 tablespoons finely chopped fresh dill (or parsley)
2 tablespoons minced fresh jalapeño
1 teaspoon lemon zest
3/4 teaspoon kosher salt
3/4 teaspoon garlic powder
1/2 teaspoon black pepper

Extra-virgin olive oil for cooking
 
Cucumber-Avocado Salad
1 English cucumber, diced
1 large avocado, cut into chunks
2 tablespoon chopped fresh basil, dill, or mint
1 to 2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
Kosher salt and black pepper to taste

White rice and tzatziki for serving 

 
Combine all meatball ingredients (ground chicken through black pepper) in a large bowl. Use your hands to thoroughly mix and mash the mixture together. Scoop and roll into 24 mini meatballs. (If the meatballs are sticking while rolling, moisten your hands with a little water or olive oil.)
 
Heat 1 to 2 tablespoons of olive oil in a large skillet over medium heat. Add half of meatballs and cook until golden, rotating to brown all sides, about 6 to 8 minutes. Transfer to a plate and repeat with second batch, adding more oil as needed.
 
Meanwhile, prepare Cucumber-Avocado Salad by combining all ingredients in a large bowl; mix well.
 
Serve meatballs over white rice with Cucumber-Avocado Salad and a big scoop of tzatziki. Drizzle components with a little olive oil and garnish with extra fresh dill (optional) and cracked black pepper.
 
Alternatives:
To bake the meatballs, place on a greased baking sheet and bake at 425°F for 10 to 15 minutes.
 
To air fry the meatballs, lightly coat meatballs and tray with cooking spray, and air fry at 400ºF for 12 to 14 minutes.
 
You can mix the meatball mixture and form it into balls up to 24 hours in advance. Just keep covered and refrigerated until ready to bake.
 
Serves 4.
 
From Dishing Out Health blog

Steak au Poivre

Two 6- to 8-ounce filet mignons
1/2 heaping teaspoon kosher salt
2 teaspoons whole peppercorns
2 teaspoons vegetable oil
1 tablespoon unsalted butter
1 medium shallot, finely chopped
1/2 cup Cognac or other brandy
1/4 cup heavy cream
1 teaspoon Dijon mustard
 
Pat the steaks dry and, if they are thick, gently press them down so that they are about 1 ½ inches thick. Season the steaks all over with the salt.
 
Seal the peppercorns inside a small plastic bag and place on a cutting board. Using a meat mallet or the bottom of a frying pan, pound the peppercorns until they are coarsely crushed. Press the crushed pepper evenly onto both sides of the steaks.
 
In a large cast iron skillet, heat the oil over medium-high heat. When the oil is hot and shimmering, add the steaks and cook about 3-4 minutes on each side, turning only once, for medium-rare (or about 4-5 minutes per side for medium). Transfer the steaks to a plate and tent with foil.
 
Pour off the excess fat from the pan but do not wipe clean. Lower the heat to medium-low and add the butter and shallots. Cook, stirring constantly with a wooden spoon and scraping up the brown bits, until the shallots are golden brown and softened, 2 to 3 minutes. Carefully add the Cognac (it may ignite) and boil, again stirring to scrape up the brown bits, until the liquid is reduced to a glaze and mostly absorbed by the shallots, a few minutes. Add the cream and mustard and gently boil until thickened, about 3 minutes. Stir in any meat juices that accumulated on the plate. Transfer the steaks to plates and spoon the sauce over top.
 
Serves 2.
 
From Once Upon a Chef blog

Spinach with Toor Dal

200 grams oily toor dal
1/2 teaspoon ground turmeric

1 tablespoon cooking oil
1 onion, finely sliced
2-3 garlic cloves, minced
1/4 teaspoon mustard seeds
1/4 teaspoon cumin seeds
100 grams spinach, fresh or frozen
1/2 tablespoon gram flour
1 teaspoon tamarind pulp mixed with 125 ml (1/2 cup) warm water
5 green chilies, cut into small pieces
10-12 curry leaves
1 tablespoon melted ghee
2 dried whole red chilies

Rinse the dal thoroughly. Soak for an hour or two. Drain the dal. Combine in pressure cooker with 600 ml (2 1/2 cups) water and turmeric. Cover and cook under pressure for 20 to 25 minutes. Remove from heat and let the pressure drop.

Roast the gram flour in a hot dry frying pan for 30-40 seconds until a nutty aroma arises. Set aside.

Heat the cooking oil in a frying pan with a heavy base. When hot, add the sliced onion and brown on low heat. Throw in the minced garlic, mustard seeds, and cumin seeds. As they crackle, add the spinach and stir fry with a sprinkle of the roasted gram flour and a little water.

Pour spinach mixture over the dal and add the tamarind water, chopped chilies, and the curry leaves. Cook for another 3-4 minutes, constantly stirring with a whisk to blend well. Drizzle the melted ghee over, float the dried whole red chilies on top, and take it off the heat. 

From The Dal Cookbook by Krishna Dutta, with minor changes

Malagasy Coconut Lentils

2 tablespoons refined coconut oil
1 large yellow onion, finely chopped (about 2 cups)
3 plum tomatoes, peeled and chopped (about 1 cup)
3 garlic cloves, finely chopped (about 1 tablespoon)
1 tablespoon grated peeled fresh ginger (from 1 2 1/2-inch piece)
1 teaspoon ground turmeric
1/2 pound dried red lentils (about 1 1/4 cups), rinsed and drained
1 1/2 cups water
1 1/2 cups well-stirred unsweetened coconut milk
2 teaspoons kosher salt, plus more to taste
1 teaspoon grated lemon zest plus 2 tablespoons fresh lemon juice
1 teaspoon black pepper, plus more for garnish
1/4 teaspoon cayenne pepper, plus more to taste (optional)
Chopped fresh flat-leaf parsley, for garnish
Steamed white rice, for serving
 
Heat oil in a large heavy-bottomed saucepan over medium. Add onion; cook, stirring occasionally, until lightly golden, 8 to 10 minutes. Add tomatoes, garlic, ginger, and turmeric; cook, stirring often, until tomatoes break down, 5 to 7 minutes.
 
Add lentils, 1 1/2 cups water, coconut milk, salt, lemon zest and juice, black pepper, and cayenne pepper, if using, to pan; bring to a simmer over medium, stirring occasionally. Reduce heat to low; cover and simmer, stirring occasionally, until lentils are tender, 20 to 30 minutes. Season to taste with additional salt and cayenne pepper, if desired. Garnish with parsley and additional black pepper. Serve with steamed rice.
 
Serves 4.
 
From Food & Wine magazine, May 2024

Caribbean Rice and Beans (or Peas)

300 grams basmati rice
1 large onion, finely chopped
2 garlic cloves, finely chopped
1 tablespoon chopped thyme
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon honey

2 14- or 19-ounce cans of red kidney beans, rinsed and drained
1 14-ounce can of coconut milk
1 cup water
Chopped cilantro, to garnish

Mango and Ginger Salsa

Rince the rice until the water runs clear, and then place it in a large saucepan with a tight-fitting lid.  Add the onion, garlic, thyme, salt, pepper, honey, kidney beans, coconut milk, and water. Cover with the lid and bring to a boil, then reduce the heat to low and gently cook until the rice is tender, adding more water if necessary. Serve garnished with chopped cilantro and Mango and Ginger Salsa.

Serves 4-6.

From World Food Cafe Vegetarian Bible by Chris and Carolyn Caldicott

Salmon Taco Bowls

For the salmon:
2 (6 ounce each) salmon filets
1/2 tablespoon olive oil
1/2 lime, juiced
 
For the taco seasoning:
1 tablespoon coconut sugar (or brown sugar)
3/4 teaspoon cumin
3/4 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (or just a pinch!)
1/4 teaspoon salt
Freshly ground black pepper
 
For the rice:
2 teaspoons of olive oil
1/4 cup very finely diced yellow onion
1/4 cup very finely diced green bell pepper
1/4 cup finely diced cilantro
2 cloves garlic, minced
1/2 cup tomato sauce
1/2 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon ground turmeric
1/4 teaspoon garlic powder
1/4 teaspoon salt
Freshly ground black pepper
1 1/4 cups water
3/4 cup uncooked jasmine or basmati white rice
 
For serving:
avocado, sliced
Greek yogurt or sour cream
Salsa or hot sauce
Cilantro
Diced green onion or red onion
Lime wedges
 
Heat oven to 400 degrees F. Line a large baking sheet with parchment paper or foil and grease lightly with olive oil or nonstick cooking spray. Place salmon skin side down. Drizzle salmon filets with olive oil and a squeeze of lime juice.

Next, prepare your salmon seasoning mix: in a small bowl mix together the coconut sugar, cumin, chili powder, garlic powder, paprika, cayenne pepper and salt and pepper. Sprinkle your taco seasoning on the salmon. Use your fingertips to rub the seasoning in evenly all over the salmon. Set aside.
 
Next, prepare the rice: add olive oil to a medium pot and place over medium heat. Once oil is hot, add in onion, green pepper, cilantro and garlic. Sauté until onions and green peppers soften, about 2-4 minutes. Bring heat to medium-low and add in tomato sauce, cumin, coriander, turmeric, garlic powder, salt and pepper. Simmer for 2 minutes until sauce comes together. Next, add in water and bring to a boil. Once it boils, stir in rice, cover immediately and reduce heat to low and simmer for 15-20 minutes or until rice is tender. After 15 minutes, remove pot from heat, stir rice with a fork and then place cover back on. Allow rice to steam covered for another 10 minutes off the heat.
 
As soon as you put the lid on the rice (allowing it to steam), it’s time to get the salmon baking. Place salmon in oven for 15-20 minutes or until salmon easily flakes with a fork.
 
When you are done, pile rice into two bowls, then add salmon filet on the side. Serve with avocado slices, greek yogurt, cilantro, salsa or hot sauce, green onion and lime wedges.
 
Serves 2.
 
From Ambitious Kitchen blog

Thai Peanut Coconut Cauliflower Chickpea Curry

For the curry:
1/2 tablespoon coconut oil
3 cloves garlic, minced
1 tablespoon freshly grated ginger
1 large carrot, thinly sliced
1 small head cauliflower, broken into florets (3-4 cups)
1 bunch green onions, diced
1 15-ounce can coconut milk
1/3 cup water or vegetarian broth
2 tablespoons red curry paste
2 tablespoons natural creamy peanut butter (or cashew butter)
1/2 tablespoon soy sauce
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 red bell pepper, julienned
1 15-ounce can chickpeas, rinsed and drained
1/2 cup frozen peas
 
To garnish:
Fresh cilantro
Sliced green onion
Chopped peanuts or cashews
 
Place a large deep 10-inch skillet or a large pot over medium high heat. Add coconut oil, garlic, and ginger and cook for 30 seconds. Then add carrot, cauliflower, and green onions, and sauté for 3-5 minutes until cauliflower begins to turn a slight golden brown and green onions soften.
 
Add coconut milk, water/broth, curry paste, peanut butter, soy sauce, turmeric, cayenne pepper, and salt, and stir well to combine. Stir in bell pepper and chickpeas; simmer over medium-low heat for 10 minutes. Taste and adjust seasonings as necessary.
 
Before serving, stir in frozen peas and simmer an additional minute. Garnish with cilantro, green onion, and chopped peanuts/cashews.
 
Serves 4.
 
From Ambitious Kitchen blog

Roasted Brussels Sprouts and Crispy Baked Tofu with Honey-Sesame Glaze

For roasted brussels sprouts:
1 1/2 pounds Brussels sprouts
1 1/2 tablespoons extra-virgin olive oil
Fine grain sea salt
 
For baked tofu:
1 block (15 ounces) organic extra-firm tofu
1 tablespoon extra-virgin olive oil
1 tablespoon reduced-sodium tamari or soy sauce
1 tablespoon arrowroot starch
 
For spicy honey-sesame glaze:
¼ cup reduced-sodium tamari
3 tablespoons honey or maple syrup
2 tablespoons rice vinegar
2 teaspoons toasted sesame oil
1 to 3 teaspoons chili garlic sauce or sriracha (depending on how spicy you like it)
 
Cooked basmati rice
 
For garnish:
2 tablespoons sesame seeds (I used black sesame seeds but regular white are fine as well)
Big handful fresh cilantro leaves, torn by hand
 
Position your oven racks in the lower third and upper third of the oven.  Heat oven to 400 F.  Line two large, rimmed baking sheets with parchment paper for easy cleanup (and to prevent the tofu from sticking).
 
Drain the tofu and use your palms to gently squeeze out some of the water. Slice the tofu into thirds lengthwise so you have 3 even slabs. Stack the slabs on top of each other and slice through them lengthwise to make 3 even columns, then slice across to make 5 even rows.  Line a cutting board with a tea towel or paper towels, then arrange the tofu in an even layer on top.  Fold the towel(s) over the cubed tofu, then place something heavy on top to help the tofu drain. Let the tofu rest for at least 10 minutes while you prep the Brussels sprouts.
 
Trim the nubby ends and any discolored leaves off the Brussels sprouts, then cut the sprouts in halves lengthwise. Toss the sprouts with a light, even layer of olive oil. On a large baking sheet, arrange the sprouts in an even layer, flat sides down, and sprinkle with sea salt.
 
Transfer the pressed tofu to one of your prepared baking sheets and drizzle with the olive oil and tamari. Toss to combine. Sprinkle the arrowroot starch over the tofu, and toss the tofu until the starch is evenly coated, so there are no powdery spots remaining. Arrange the tofu in an even layer across the pan.
 
To bake the sprouts and tofu: Transfer the pan of Brussels sprouts to the lower oven rack, and the pan of tofu to the top rack.  Bake for 25 to 30 minutes, tossing the contents of each pan halfway through cooking, until the sprouts and tofu are deeply golden on the edges.
 
To make the glaze: In a small saucepan, whisk together the glaze ingredients (start with 1 teaspoon chili garlic sauce or sriracha and add more to taste). Bring the glaze to a gentle boil over medium heat, stirring often and reducing heat as necessary. Simmer until the glaze is reduced by about half (about 5 to 10 minutes; it’s about done when it starts bubbling up substantially). Remove the glaze from the heat and set aside.
 
To assemble: Divide the rice onto four plates. Top each plate with Brussels sprouts and tofu and drizzle with glaze. Finish each plate with a very generous sprinkling of sesame seeds and a small handful of chopped cilantro.
 
Serves 4.
 
From Cookie and Kate blog (glazed brussels sprouts adapted from Greens and Chocolate blog, tofu adapted from The Kitchn blog)
 
NOTES:  Definitely use reduced-sodium tamari or soy sauce. Otherwise, this dish will taste too salty.
 
Can substitute maple syrup for the honey.
 
This dish is gluten free as long as you use gluten-free tamari, which is a variety of soy sauce that is usually (but not always, check the label) gluten-free.

Air Fryer Cod

1 pound cod fillets

Salt and pepper

1/2 cup flour

2 large eggs

1 cup panko

1/2 cup grated Parmesan cheese 

2 teaspoons herb and/or spice mixture, as desired

1/2 teaspoon garlic powder

Olive oil spray, if needed

Salt and pepper the cod fillets.

Create a breading station for the fish.  Put the flour in one bowl.  In a second bowl, whisk the eggs.  In a third bowl, mix together the panko, Parmesan cheese, herb and/or spice mixture, and garlic powder.

Dip the cod in the flour to coat, then in the egg, and lastly in the panko mixture.  If necessary, spray the bottom of the air fryer basket with oil.  Place the fish in the basket.  Cook at 400 F for 10 minutes.  Carefully flip the fish.  Continue to cook for 3-5 minutes or until the internal temperature reaches 145 F.

Serves 4.

From TheRecipeCritic.com

Poached Salmon Fillets with Tarragon Sauce

Poaching liquid:
3 cups water
3 sprigs fresh parsley
2 4-inch sprigs fresh tarragon
2 4-inch sprigs fresh lovage, or 1 rib celery, coarsely chopped
1 bay laurel leaf, fresh or dried
3/4 cup of dry white wine
1/2 teaspoon salt

2 pounds salmon fillet, about 1 inch thick

Sauce:

4 tablespoons unsalted butter, at room temperature

1 small shallot, finely chopped (about 3 tablespoons)

1/4 cup dry white wine

1/3 cup fresh tarragon leaves

2 tablespoons coarsely chopped fresh parsley

2 teaspoons freshly squeezed lemon juice

1/4 teaspoon salt

Freshly ground white pepper

Make the poaching liquid:

Bring the water to a boil in a wide 3-quart saucepan or deep 10-inch skillet.  Add the parsley, tarragon, lovage or celery, and bay leaf.  Remove the pan from the heat, cover, and let it steep for about 10 minutes.  Add the white wine and salt.

Prepare the salmon:

While the herbs are steeping, prepare the salmon.  Remove any bones, and cut away the skin and any gray fat next to the skin.  Cut the fish into 4 equal pieces.

Begin the sauce:

Melt 1 tablespoon of the butter in a small saucepan over medium-low heat.  Add the shallot and cook until softened but not browned, less than 1 minute.  Add the wine and gently boil uncovered until all of the liquid is evaporated and the shallot makes sizzling noises.  Remove from the heat and set aside.

Poach the salmon:

Return the poaching liquid to a simmer.  Slide in the fish fillets and turn the heat to very low.  The poaching liquid should just cover the fillets; if not, add more water.  Cook the fish very gently, below the simmering point, uncovered, until just barely translucent at the center, 8 to 10 minutes.  Lift the pieces of fish from the liquid with a slotted spatula and carefully transfer them to warm serving plates.  Blot up any poaching liquid that collects on the plate with a paper towel.

Finishing the sauce:

Put the tarragon and parsley in a blender (or container if using a hand blender) and set aside.  Ladle 1/4 cup of the fish poaching liquid into the saucepan with the shallot mixture and bring to a simmer over medium heat.  Rapidly whisk in the remaining 3 tablespoons butter, 1 tablespoon at a time, allowing each addition to melt before adding the next.  Add the lemon juice and salt and continue to whisk the sauce over heat until it comes to a boil.  Immediately pour the sauce over the herbs in the blender or container and blend on high speed until it is smooth and bright green, at least 30 seconds.  Taste and season with pepper and salt if needed.  Pour the sauce around the salmon fillets.

Serves 4.

From The Herbfarm Cookbook by Jerry Traunfeld

Creamy White Bean Soup with Rosemary Bacon

4 slices thick cut bacon, chopped
1 tablespoon chopped rosemary
 
1 yellow onion, chopped
1-2 cups cubed butternut squash
1 red bell pepper, chopped
4 carrots, chopped
4 celery stalks, chopped
2-4 cloves garlic, chopped
2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon smoked paprika
Chili flakes, to taste
1 pinch kosher salt
1 pinch black pepper
2 tablespoons tomato paste
1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
4-5 cups low sodium vegetable broth
2 russet potatoes, peeled and diced
2 cans (14 ounces) white beans, drained
4-6 cups roughly chopped kale
1/2 cup whole milk or heavy cream
1/3 cup grated parmesan cheese
 
Cook the bacon in a large pot over medium heat until crisp, 5 minutes. Add the rosemary, cook another minute, then remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon.
 
Add the onion and cook 5 minutes, until golden. Add the butternut squash, bell pepper, carrots, celery, garlic, thyme, basil, oregano, paprika, chili flakes, and a pinch each of salt and pepper. Cook another 5 minutes, until fragrant. Stir in the tomato paste.
 
Pour in the wine and broth, and add the potatoes. Simmer over medium heat for 20-30 minutes, until the squash is tender.
 
During the last 15 minutes of cooking, stir in the beans, kale, cream, and parmesan.
 
Serve the soup topped with the reserved rosemary bacon, additional parmesan, and fresh oregano, if desired.

Serves 6.

From Half-Baked Harvest blog, with some changes
 

Corn and Chicken Enchiladas

1 pound boneless chicken thighs, breasts, or tenders
2 tablespoons extra virgin olive oil
Kosher salt and black pepper
3 ears corn
1 bell or poblano pepper
1 yellow onion, quartered
2 whole garlic cloves, peeled
2 1/2 cups salsa or salsa verde
1/2 cup fresh cilantro, chopped, plus more for serving
10-12 corn or flour tortillas
1 cup shredded cheddar cheese
Avocado, yogurt/sour cream, crumbled cotija/feta, and limes, for serving
 
Heat the oven to 400 F.
 
If using chicken thighs or large chicken breasts, cut them into smaller pieces for faster cooking.  On a baking sheet, toss the chicken with 1 tablespoon olive oil and a pinch each of salt and pepper. Arrange the corn, pepper, onions, and garlic around the chicken. Drizzle with olive oil and season with salt and pepper. Transfer to the oven and bake for 15 minutes, until the chicken is cooked through. Remove the chicken from the baking sheet. Switch the oven to broil. Broil the vegetables until lightly charred, 1-2 minutes. Watch closely, then remove everything from the oven.
 
Shred the chicken with two forks. Remove the corn kernels from the cob, de-seed the pepper and cut into slices, and chop the onions and garlic.  Toss with 1/2 cup salsa, 1/2 cup cheese, and the cilantro.
 
Pour 1 cup of the salsa onto the bottom of a 9x13 inch baking dish. Spoon the chicken mixture down the center of each tortilla, tuck, and roll. Place the tortillas, seam side down, into the baking dish. Pour the remaining salsa over top of the enchiladas. Top with the remaining cheese. Transfer to the oven and bake for 10-15 minutes, until the cheese has melted. Top as desired and enjoy warm!
 
Serves 6.
 
From Half-Baked Harvest blog (as “Sheet Pan Chipotle Cheddar Corn Chicken Enchiladas”) with minor changes

Lemon Herb Chicken, Orzo, and Mozzarella Salad

Dressing:
1/4 cup extra virgin olive oil
2 tablespoons honey
2 tablespoons Dijon mustard
2 tablespoons lemon juice
1 tablespoon balsamic vinegar
1 tablespoon chopped rosemary 
1 tablespoon chopped oregano or thyme
1 tablespoon minced onion
1 garlic clove, grated, or 1/4 teaspoon garlic powder
Kosher salt, black pepper, red pepper flakes to taste

Salad:

4 boneless, skinless chicken thighs, cut into strips

1 pound dry orzo pasta

4 tomatoes, thinly sliced, or 1 cup cherry tomatoes, halved

1-2 roasted red bell peppers, chopped

8 ounces mozzarella pearls

1 cup basil leaves, coarsely chopped or torn

Heat oven to 350 F.

Combine all dressing ingredients in a glass jar and whisk or shake until smooth.  Taste and adjust the salt and pepper.

In a baking or roasting pan, toss the chicken strips with half of the dressing.  Roast in oven for 30 minutes, stirring once after about 15 minutes.

Bring a large pot of salted water to a boil.  Boil the orzo to al dente according to the package directions.  Drain.  Allow to cool a bit.  

Combine cooked chicken and pasta, tomatoes, peppers, mozzarella, and basil, with remaining dressing.  Season with salt and pepper to taste.  Serve warm or cold.

Serves 4.

Adapted from Half-Baked Harvest blog recipe

Zucchini Lasagna Bolognese

4 to 5 medium-sized zucchini squash
Kosher salt
1 tablespoon olive oil
1 small sweet onion, diced
12 ounces cremini mushrooms, chopped
4 garlic cloves, minced
1 pound ground turkey (or substitute veggie crumbles)
1 tablespoon tomato paste
1 teaspoon dried basil, divided
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 26-ounce box or can finely chopped tomatoes

3 tablespoons heavy cream
3/4 cup finely grated Parmesan cheese, divided
16 ounces ricotta cheese (or substitute crumbled paneer mixed with a little cream)
1 large egg
1/2 teaspoon dried basil
16 ounces freshly grated mozzarella or provolone cheese
8 ounces fresh mozzarella, sliced
Parmesan cheese, for sprinkling
Fresh basil, for topping

Spicy Basil Breadcrumbs:
1 tablespoon butter
½ cup seasoned panko breadcrumbs
½ teaspoon dried basil
¼ teaspoon crushed red pepper flakes
 
Cut the zucchini into thin slices, about ⅛ inch, using a knife or, if you’d like thinner slices, a mandolin or vegetable peeler.  You are going to need 4 layers of slices; with a 9x13 inch dish, this is approximately 7 slices across for each layer, or roughly 28 to 32 slices total.

Place the zucchini in a single layer on paper towels or kitchen towels.  Sprinkle it all over with salt.  Let it sit for at least 30 minutes, but even up to 60 minutes.  This will remove the water so the lasagna isn’t watery.  While the zucchini sweats, make the bolognese.

Heat the oven to 400 degrees F.

Heat the olive oil in a large skillet or pot over medium-low heat.  Stir in the onions, mushrooms, and garlic with a pinch big of salt and pepper.  Cook until softened, stirring often, about 5 to 6 minutes.  Add in the ground turkey.  Cook until browned, stirring and breaking apart the meat, about 5 to 6 minutes.  Once browned, stir in the tomato paste, 1/2 teaspoon basil, oregano, and pepper flakes.

Add in the finely chopped tomatoes. Stir in the cream and 1/4 cup Parmesan cheese.  Let this sit over low heat, stirring occasionally, while you make the ricotta mixture.

In a bowl, stir together the ricotta cheese, egg, remaining 1/2 cup Parmesan cheese, and 1/2 teaspoon basil until combined.

Now it’s time to make the lasagna!  Press towels over the zucchini very well to remove all the liquid.  Place a few spoonfuls of the bolognese sauce in the bottom of a 9x13 inch baking dish.  Layer one row of zucchini slices in a single layer.

Spoon some of the bolognese all over the zucchini slices.  Spread a third of the ricotta mixture over the meat.  Sprinkle on a few handfuls of the grated mozzarella cheese.  

Add another layer of the zucchini slices and repeat what you just did; add the bolognese sauce, a third of the ricotta mixture, then a sprinkle of cheese. 

Add another layer of zucchini slices.  Add more bolognese sauce, the remaining ricotta mixture, and a sprinkle of cheese. 

Top with the final layer of zucchini slices.  For the final layer, add the remaining bolognese sauce.  Top with the fresh mozzarella slices.  Bake the lasagna for 35 to 40 minutes.

Once finished, let it set up for another 30 to 45 minutes; it will cut much more nicely if it sits and settles.  This will NOT slice into perfect layered slices, but if you let it sit before slicing, it will slice nicely and shouldn’t be a watery mess!

Before slicing, top with the basil breadcrumbs, extra grated Parmesan cheese and fresh basil. 

To make spicy basil breadcrumbs:
While the lasagna is baking, make the breadcrumbs.  Heat the butter in a skillet over medium heat.  Once melted, stir in the breadcrumbs, basil, and pepper flakes.  Cook for 1 to 2 minutes, tossing, until browned and crispy.  Sprinkle on the lasagna when it comes out of the oven.

Note: Ingredients can also be halved and lasagna made in a 9x9 inch dish.

Serves 8.  

From How Sweet Eats blog, with minor changes

Freeform Chicken Meatballs with Carrots and Yogurt Sauce

1 1/2 pounds small carrots, scrubbed, tops trimmed to about 1/2", halved lengthwise
1/2 teaspoon crushed red pepper flakes
5 tablespoons extra-virgin olive oil, divided, plus more for drizzling
2 1/4 teaspoons kosher salt, divided
1 pound ground chicken or ground turkey
6 scallions, white and pale-green parts finely chopped
1 large egg, beaten to blend
2 tablespoons plain breadcrumbs
3 teaspoons finely grated lemon zest
2 teaspoons garam masala
1 cup plain Greek-style yogurt, preferably full-fat
2 tablespoons fresh lemon juice, plus more for serving
2 cups baby arugula or watercress
Flaky sea salt
 
Arrange racks in upper and lower thirds of oven; heat to 425°F.
 
Toss carrots, red pepper flakes, 2 tablespoons oil, and 1/2 teaspoon kosher salt on a rimmed baking sheet.  Roast on lower rack, tossing once halfway through, until carrots are nicely browned and fork-tender, 20–25 minutes.
 
Meanwhile, mix ground chicken, scallions, egg, breadcrumbs, lemon zest, garam masala, 2 tablespoons oil, and 1 1/2 teaspoon kosher salt in a large bowl until just combined.
 
Rub another rimmed baking sheet with 1 tablespoon oil.  Using your hands, scatter chicken mixture in small mounds (about 2") on baking sheet.  Roast on upper rack, turning pieces once halfway through with a spatula, until browned, crispy-edged, and cooked through, 15–20 minutes.
 
Meanwhile, whisk yogurt, 2 tablespoons lemon juice, and remaining 1/4 teaspoon kosher salt in a small bowl.  Spoon sauce over a platter or divide among plates, swooshing with the back of a spoon.  Transfer carrots to baking sheet with meatballs and toss to combine.  Arrange over yogurt sauce, then top with arugula.  Drizzle with oil and lemon juice; season with sea salt.
 
Serves 4.
 
From Epicurious

Turkey Meatballs

1 pound (455 grams) ground turkey
1/2 cup panko, or another plain, dry breadcrumb
1/4 cup plain yogurt
2 tablespoons water
1 teaspoon kosher salt
1 large egg
2 garlic cloves, minced (or 1/2 teaspoon garlic powder)
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne, hot paprika, or red pepper flakes, plus more to taste
2 tablespoons chopped cilantro, flat-leaf parsley or mint leaves, or a mix thereof, plus more to garnish

To serve:
Pickled red onions
Plain yogurt mixed with lemon juice and salt and pepper
Toasted pita wedges
Harissa or another hot sauce

Heat oven to 400 degrees. 

Mix all meatball ingredients in a large bowl with a fork or a potato masher to mix.  Form into 1 3/4-inch meatballs - can use a #40 cookie scoop, which holds about 1 2/3 tablespoons.
 
Lightly coat sheet pan with a thin film of oil.  Add meatballs, not touching each other.  Bake 10 to 15 minutes, or until meatballs are cooked through.
 
When meatballs are cooked, scatter remaining fresh herbs over the tray.  Serve with pickled onions and yogurt, toasted pita wedges and hot sauce. 
 
Serves 4 to 6.
 
From Smitten Kitchen

French-Style Chicken and Potatoes

Condensed Cream of Chicken Soup:
20 grams unsalted butter
2 tablespoons plain flour
2 tablespoons milk
1/2 cup chicken stock
Large pinch of onion powder
Large pinch of garlic powder
Large pinch of dried thyme
Large pinch of salt
 
French-Style Chicken and Potatoes:
2 teaspoons extra virgin olive oil
4 chicken thigh cutlets (with skin)
2 garlic cloves, crushed
1 onion, sliced
1 cup dry white wine (or substitute additional chicken stock)
1 cup chicken stock
1/4 cup dijon mustard
2 teaspoons sugar
3 carrots, cut into thick batons
500 grams baby potatoes, halved
2 sprigs fresh rosemary (or 1/2 teaspoon dried rosemary)
2 sprigs fresh thyme (or 1/2 teaspoon dried thyme), plus extra to serve
 

Make condensed chicken soup: 

Melt butter in a small saucepan over medium heat.  Add flour.  Stir to create a paste.  Cook for 1 minute.  Whisk in milk until mixture forms a smooth and thick paste.  Gradually whisk in stock, onion powder, garlic powder, thyme and salt until mixture is smooth.  Cook, whisking constantly, for 2 to 3 minutes or until mixture thickens.  Remove from heat.  Set aside to cool for 10 minutes.

Heat oven to 400 F.

Make chicken:

Meanwhile, heat oil in a large heavy-based flameproof ovenproof dish over high heat.  Add chicken, skin-side down.  Cook for 3 minutes or until skin is light golden.  Turn.  Cook for 2 minutes.  Transfer to a plate.

Carefully drain any excess fat from dish.  Return to heat.  Add garlic and onion.  Cook, stirring, for 2 minutes.  Add wine.  Simmer, stirring, for 3 minutes.  Add Condensed Chicken Soup, ½ cup of water, stock, mustard and sugar.  Stir to dissolve mustard.  Add carrot, potato, rosemary and thyme.  Stir to combine.

Return chicken to pan.  Cover.  Transfer to oven.  Bake for 30 minutes.  Remove lid.  Bake for a further 20 minutes or until chicken is dark brown and cooked through.  Stand 5 minutes.  Serve sprinkled with extra thyme

Serves 4.

From Taste.com.au

Pot Roast Chicken with Apples and Cider (and optional cabbage)

2 tablespoons butter, divided
3 1/2 to 4 pound chicken
7 ounces (200 grams) bacon, cut into 3/4-inch chunks
2 onions, cut in half-moon slices

1/2 green cabbage, cut into ribbons (optional)
1 cup cider
Salt and pepper
4 sprigs fresh rosemary
3 apples, peeled, cored, and cut into wedges
A little granulated sugar
2/3 cup heavy cream
2 1/2 teaspoons Dijon mustard

Heat the oven to 325 F.

Melt half the butter over medium heat in a Dutch oven or other heavy, oven-safe pot into which the chicken will fit snugly.  Season the chicken and brown it gently on all sides, turning it with two big wooden spoons to keep from piercing the skin.

Carefully remove the chicken from the pot and set it aside.  In the same pot, cook the bacon until golden on all sides, then add the onions and cook for a few minutes more, just to get them nice and buttery.  Add cabbage, if using, and cook for another few minutes.

Put the chicken back in the pot on top of the bacon mixture and add the cider.  Bring to a boil and then remove from heat.  Season with salt and pepper and add the sprigs of rosemary.  Cover the pot.

Cook chicken in the heated oven for 1 1/2 hours.  When it is cooked, the juices between the leg and the main body of the chicken should run clear when pierced at the thickest part.

While waiting for the bird to finish cooking, quickly sauté the apples in the remaining butter until just tender, sprinkling them with a little sugar to give sweetness and help them color.

When the chicken is cooked, carefully remove it from the pot, cover with tin foil, and keep warm in a low oven.  Bring the juices in the pot to boil and add the cream and mustard.  Boil until you have a sauce that will just coat the back of a spoon.  Check the seasoning, and add the cooked apples.  Serve the chicken, either whole or jointed, with the sauce.

Serves 6-8.

From Roast Figs Sugar Snow by Diana Henry, with a few changes

Buttermilk-Brined Roast Chicken

1 chicken, 3 1/2 to 4 pounds
Kosher salt or fine sea salt
1 teaspoon cayenne (optional)
2 cups buttermilk
 
The day before you want to cook the chicken, remove the wingtips by cutting through the first wing joint with poultry shears or a sharp knife. Reserve for stock if desired. Season chicken generously with salt and let it sit for 30 minutes.
 
Stir 2 tablespoons kosher salt or 4 teaspoons fine sea salt into the buttermilk to dissolve. Place the chicken in a gallon-size resealable plastic bag and pour in the buttermilk. (If the chicken won’t fit in a gallon-size bag, double up two plastic produce bags to prevent leakage and tie the bag with a piece of twine.)
 
Seal the bag, squish the buttermilk all around the chicken, place on a rimmed plate, and refrigerate for 12 to 24 hours. If you’re so inclined, over the next 24 hours you can turn the bag so every part of the chicken gets marinated, but that’s not essential.
 
Pull the chicken from the fridge an hour before you plan to cook it. Heat the oven to 425°F, with a rack set in the center position.
 
Remove the chicken from the plastic bag and scrape off as much buttermilk as you can without being obsessive. Tightly tie together the legs of the chicken with a piece of butcher’s twine. Place the chicken in a 10-inch cast iron skillet or shallow roasting pan.
 
Slide the pan all the way to the back of the oven on the center rack. Rotate the pan so that the legs are pointing toward the rear left corner and the breast is pointing toward the center of the oven. (The back corners tend to be the hottest spots in the oven, so this orientation protects the breast from overcooking before the legs are done.) Pretty soon you should hear the chicken sizzling.
 
After about 20 minutes, when the chicken starts to brown, reduce the heat to 400°F and continue roasting for 10 minutes.
 
Move the pan so the legs are facing the right rear corner of the oven. Continue cooking for another 30 minutes or so, until the chicken is brown all over and the juices run clear when you insert a knife down to the bone between the leg and the thigh. If the skin is getting too brown before the chicken is cooked through, use a foil tent. 
 

When the chicken’s done, remove it to a platter and let it rest for 10 minutes before carving and serving.
 
Serves 4.
 
Recipe by Samin Nosrat via NYT Cooking, with one change