One Pan, Two Plates (37 page)

•
Beef Stew in High Heels,
102

•
Braised Lentils with Polish Kielbasa and Cabbage,
68

•
Buffaloed Chicken Legs with Braised Celery and Roquefort Smashed Potatoes,
156

•
Creamy Yukon Gold Potato Gratin with Ham,
72

•
Flash-Roasted Tilapia with New Potatoes, Peas, and Pesto Mayonnaise,
176

•
Fontina and Prosciutto—Stuffed Chicken Breasts with Radicchio-Fennel Sauté,
146

•
Haddock with Shiitake Mushrooms and Black-Eyed Pea Ragù,
188

•
Hungarian Beef Goulash with Paprika and Dumplings,
99

•
Jambalaya with Chicken, Shrimp, and Andouille Sausage,
47

•
Lamb Korma,
114

•
One-Pan Roast Deviled Chicken with Carrots, Turnips, and Parsnips,
141

•
Pasta Carbonara,
30

•
Poached Halibut with Chive Gremolata, Brussels Sprouts, and Butter Bean Mash,
186

•
Rib-Eye Steaks Florentine with Parsnip-and-Potato Galettes,
92

•
Sautéed Chicken Breasts with Lemon and Winter Greens,
143

•
Sweet-and-Sour Stir-Fry with Beef, Broccoli, and Mango,
88

•
Three-Cheese Mac with Crispy Prosciutto,
19

•
Turkey Chili with Poblano and Queso Fresco,
130

•
Veal Rolls with Currants, Pine Nuts, and Parmesan Polenta Stacks,
109

•
Winter Frittata with Escarole, Bacon, and Feta Cheese,
121

meatless mondays (vegetarian meals)

•
Fluffy Spring Frittata with Asparagus, Bell Peppers, and Gruyère,
118

•
Fresh Summer Pasta with Tomatoes, Garlic, Basil, and Buttery Croutons,
21

•
Lemony Risotto with Asparagus, Carrots, and Chives,
45

•
Mujaddara with Onions, Dried Apricots, Almonds, and Spicy Yogurt,
52

•
Spinach-and-Cheese Tortellini with Leeks and Creamy Mushroom Sauce,
32

•
Vegetable Biryani with Green Beans, Cauliflower, and Carrots,
50

•
Wild Mushroom Frittata with Cheddar, Green Onions, and Peas,
123

easily adapted to vegetarian

•
Barley Risotto with Sweet Potato and Andouille Sausage (or not),
42

•
Braised Lentils with Polish Kielbasa (or not) and Cabbage,
68

•
Creamy Yukon Gold Potato Gratin with Ham (or not),
72

•
Croque Madame (omit the ham),
54

•
Fried Green Tomato Sandwiches with Bacon (or not) and Chutney,
59

•
Golden Corn Cakes with Crispy Pancetta (or not) and Arugula Salad,
70

•
Lo Mein Noodles with Chicken (or not), Snow Peas, and Peanut Sauce,
34

•
Pad Thai (leave out the shrimp),
36

•
Salade Niçoise (omit the tuna),
200

•
Summer Rolls with Shrimp (or not), Cucumber, and Mango,
38

•
Three-Cheese Mac with Crispy Prosciutto (or not),
19

index

The index entries below are as they appeared in the print version of the book and are included here for your reference. Please use the search function on your eReader to search for terms of interest.

a

Artichokes, Balsamic Turkey with Eggplant Caponata and

ASPARAGUS

Fluffy Spring Frittata with Asparagus, Bell Peppers, and Gruyère

Lemony Risotto with Asparagus, Carrots, and Chives

Veal Saltimbocca with Asparagus, Lemon, and Israeli Couscous

AVOCADOS

Fried Green Tomato Sandwiches with Bacon and Chutney

Panko-Fried Crab Cakes with Heirloom Tomato, Nectarine, and Avocado Salad

Skirt Steak Fajitas with Pico de Gallo and Avocado

Tuna Burgers with Wasabi Mayo and Quick Cucumber Pickle

b

BARLEY

Barley and Lentil Salad with Dried Cranberries and Walnuts

Barley Risotto with Sweet Potato and Andouille Sausage

BEANS

Flat-Iron Steak with Green Beans, Chili-Hoisin Sauce, and Sesame Seeds

Haddock with Shiitake Mushrooms and Black-Eyed Pea Ragù

Lamb Kebabs with Harissa, Chickpeas, and Summer Squash

Poached Halibut with Chive Gremolata, Brussels Sprouts, and Butter Bean Mash

Prosciutto-Wrapped Salmon with Corn and Poblano Succotash

Salade Niçoise

Turkey Chili with Poblano and Queso Fresco

Vegetable Biryani with Green Beans, Cauliflower, and Carrots

Yellow Curry Chicken with Green Beans and Potatoes

BEEF

Beef Stew in High Heels

Flank Steak with Chimichurri and Summer Squash Hash

Flat-Iron Steak with Green Beans, Chili-Hoisin Sauce, and Sesame Seeds

Hungarian Beef Goulash with Paprika and Dumplings

Rib-Eye Steaks Florentine with Parsnip-and-Potato Galettes

Skirt Steak Fajitas with Pico de Gallo and Avocado

Spicy Orange Beef Stir-Fry with Snow Peas and Carrots

Sweet-and-Sour Stir-Fry with Beef, Broccoli, and Mango

Biryani, Vegetable, with Green Beans, Cauliflower, and Carrots

Bok Choy, Baby, Black Cod Fillets Poached in Five-Spice Broth with Udon and

BROCCOLI

Sweet-and-Sour Stir-Fry with Beef, Broccoli, and Mango

Thai Red Curry Chicken with Bell Peppers and Broccoli

Broccolini, Pan-Fried Arctic Char with Garam Masala, Yogurt Sauce, and

BRUSSELS SPROUTS

Poached Halibut with Chive Gremolata, Brussels Sprouts, and Butter Bean Mash

Veal Piccata with Brussels Sprout Hash and Apples

c

CABBAGE

Braised Lentils with Polish Kielbasa and Cabbage

Catfish Tacos with Chipotle Slaw

Miso-Glazed Cod with Wilted Asian Red Cabbage Slaw

Pad Thai

Turkey Tonkatsu with Cabbage, Portobellos, and Pickled Ginger

CARROTS

Fettuccine with Scallops, Carrots, and Ginger-Lime Butter Sauce

Lemony Risotto with Asparagus, Carrots, and Chives

One-Pan Roast Deviled Chicken with Carrots, Turnips, and Parsnips

Spicy Orange Beef Stir-Fry with Snow Peas and Carrots

Vegetable Biryani with Green Beans, Cauliflower, and Carrots

CAULIFLOWER

Herb-Rubbed Pork with Honey-Lime Roasted Sweet Potatoes, Cauliflower, and Major Grey’s Chutney

Thyme-Rubbed Salmon with Shallots and Caramelized Cauliflower “Risotto”

Vegetable Biryani with Green Beans, Cauliflower, and Carrots

CHICKEN

Balsamic-Braised Chicken Thighs with Figs and Creamy Polenta

Braised Chicken Thighs with Wild Rice, Walnuts, and Grapes

broth

Buffaloed Chicken Legs with Braised Celery and Roquefort Smashed Potatoes

Chicken Stew with Tomatoes, Oranges, and Olives

Cornflake-Crusted Chicken Fingers with Rosemary–Sweet Potato Pan Fries and Chutney Dipping Sauce

Fontina and Prosciutto–Stuffed Chicken Breasts with Radicchio-Fennel Sauté

Herbed Chicken Paillards with Zucchini Pancakes and Cherry Tomato Pan Sauce

Jambalaya with Chicken, Shrimp, and Andouille Sausage

Linguine with Chicken, Spinach, and Feta Cheese

Lo Mein Noodles with Chicken, Snow Peas, and Peanut Sauce

One-Pan Roast Deviled Chicken with Carrots, Turnips, and Parsnips

Pan-Roasted Chicken Leg Quarters with Thyme, Sweet Potatoes, and Pineapple

Rosemary Chicken Leg Quarters with Orange Gremolata

Sautéed Chicken Breasts with Lemon and Winter Greens

Thai Red Curry Chicken with Bell Peppers and Broccoli

Yellow Curry Chicken with Green Beans and Potatoes

Chili, Turkey, with Poblano and Queso Fresco