|Spicy Simmered Eggs with Kale
This vegetarian dish is surprisingly hearty, featuring eggs nestled into a bed of garlicky braised kale. A garnish of red pepper flakes adds just the right amount of heat.
|Garlicky Shrimp Scampi
Here, shrimp are sauteed in a buttery white wine sauce, which would be great with scallops, too. Soak up the sauce with crusty bread, or if you like, serve it over pasta.
|Halibut with Tomatoes, Olives and Marjoram
With salty olives and fragrant marjoram, this brightly flavored fish stew offers a wonderful contrast of tastes and colors. Serve over creamy polenta or rice.
|Clams with White Beans, Fennel and Broccoli Rabe
Tender, sweet Manila clams take only minutes to cook. Here, they’re augmented by fresh fennel, saffron and red pepper flakes for a sophisticated dish.
|Breaded Chicken with Lemon-Green Onion Tahini
Breathe new life into predictable chicken breasts with a crisp crust. A bed of baby spinach and drizzle of rich tahini sauce tops off the meal.
|Braised Chicken Thighs with Carrots, Potatoes and Thyme
Fresh herbs and sweet carrots update this old-fashioned skillet dinner. Serve with a side of homemade cornbread for a meal that feels homey and special — perfect for fall.
|Chicken Tagine with Preserved Lemons and Olives
This colorful Moroccan stew offers deep spices, but stays light and bright with tart citrus, briny green olives and fresh cilantro. For an authentic presentation, serve on a bed of couscous.
|Sautéed Pork Chops with Kale Salad
A honey-mustard vinaigrette lends bright flavors to both the meat and the salad in this quick recipe. Kale salads benefit from being prepared ahead, so there’s no need to do everything at the last minute.
|Pork Scaloppine with Prosciutto and Capers
This dish pairs the intense, complex flavor of cured pork with fresh pork—a winning combination. Bright lemon slices, capers and herbs offset the richness of the meat.
|Beef, Broccoli and Crisp Garlic Sauté
Broccoli’s sweet, nutty flavors shine in this Asian-inspired sauté, which comes together in no time. Serve with steamed rice.