Ingredients:

• 2.5 cups shredded rotisserie chicken
• Juice of 1 lime
• 1.5 cups tomatillo salsa
• 1 jalapeno, minced
• 3 tbsp chopped cilantro
• 1/2 small red onion, minced
• 4 flour tortillas
• 4 slices asadero or provolone cheese

Directions:

1. Heat oven to 450°F. Put the chicken in a small bowl and toss with 2 tablespoons of the lime juice, 1/2 cup of the salsa, 1 teaspoon of the minced jalapeño, 1 tablespoon of the cilantro, the minced onion, and salt and pepper to taste.
2. Place a quarter of the chicken mixture on the lower third of one of the tortillas and roll it into a cylinder from the bottom up, tucking in the sides as you go, so that no chicken escapes from the ends. Place the filled tortilla in a square 8-by-8-inch baking dish with the seam facing down. Repeat with the remaining chicken and tortillas.
3. Combine the remaining 1 cup salsa with 1 tablespoon water, the remaining lime juice, the cilantro, and the jalapeño. Arrange the slices of cheese over the tortillas and pour the salsa mixture over the top. Bake until the cheese is browned and melted, 15 to 20 minutes. Sprinkle with cilantro and serve.

Sauce:

• 2 tablespoons (1/4 stick) unsalted butter
• 1/4 cup all purpose flour
• 2 1/2 cups reduced-fat (2%) milk
• 1/2 cup dry white wine
• 1 cup freshly grated Parmesan cheese
• 1/2 teaspoon salt

Spinach:

• 2 tablespoons olive oil
• 1/2 cup finely chopped shallots
• 4 large garlic cloves, finely chopped
• 3 6-ounce packages baby spinach

Lasagna:

• 15 no-boil 7x3 1/2-inch lasagna noodles (from two 9-ounce packages)
• 3 1/2 cups fresh ricotta cheese (28 ounces)
• 1 cup freshly grated Parmesan cheese
• 1/2 teaspoon finely grated lemon peel
• 1 large egg
• 2 cups coarsely grated Italian Fontina cheese (8 to 9 ounces), divided
• Herb Pesto

Sauce:

1. Melt butter in heavy large saucepan over medium heat. Add flour and whisk 1 minute (do not brown). Add milk and wine and whisk until smooth. Cook until sauce thickens and comes to boil, whisking constantly, 4 to 5 minutes.
2. Remove from heat. Whisk in Parmesan cheese and salt. Season sauce to taste with pepper. DO AHEAD Sauce can be made up to 1 day ahead. Cover and chill.

Spinach:

1. Heat oil in large pot over medium-high heat. Add shallots and garlic. Sauté until shallots soften, about 2 minutes.
2. Add all spinach (pot will be full). Cook spinach until wilted but still bright green, tossing often, about 3 minutes.
3. Using tongs, transfer spinach to large sieve set over bowl; reserve pot. Press out excess liquid from spinach. Drain 10 to 15 minutes longer.
4. Return drained liquid from spinach to reserved pot. Boil until liquid is reduced to glaze. Return spinach to pot and toss 1 minute. Remove spinach from heat. Mix in 1 1/2 cups sauce. Season spinach to taste with pepper.

Lasagna:

1. Place noodles in large bowl. Fill bowl with hot tap water. Soak noodles until pliable, stirring occasionally to separate, about 15 minutes. Place large sheet of parchment paper on work surface. Transfer noodles to parchment in single layer, shaking off excess water.
2. Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Mix ricotta, Parmesan, and lemon peel in medium bowl. Season to taste with salt. Mix in egg.
3. Spread 1/2 cup sauce thinly over bottom of prepared dish. Top with 3 noodles, arranged side by side and covering most of bottom of dish. Spread half of spinach mixture over (about 1 1/2 cups). Sprinkle with 1/3 cup Fontina. Top with 3 noodles and half of ricotta mixture (generous 13/4 cups). Drop half of pesto over by teaspoonfuls, spacing drops evenly apart. Continue layering with 3 noodles, remaining spinach mixture, 1/3 cup Fontina, 3 more noodles, remaining ricotta mixture, then remaining pesto. Top with last 3 noodles. Spread remaining sauce over; sprinkle with remaining Fontina. Cover dish with buttered foil.
4. Bake lasagna until heated through and bubbling at edges, 50 to 55 minutes. Remove from oven. Remove foil from dish.
   Preheat broiler. Broil lasagna until top is browned in spots, turning dish occasionally for even browning, about 4 minutes. Let stand 15 minutes to set up.

Herb Pesto

Ingredients:

• Table salt
• 4 boneless center-cut pork chops, 6 to 8 ounces each, 3/4 to 1 inch thick, trimmed of excess fat
• 4 slices hearty white sandwich bread, torn into 1-inch pieces
• 1 small shallot, minced (about 2 tablespoons)
• 3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
• 2 tablespoons vegetable oil
• Ground black pepper
• 2 tablespoons grated Parmesan cheese
• 1/2 teaspoon minced fresh thyme leaves
• 2 tablespoons minced fresh parsley leaves
• 1/4 cup plus 6 tablespoons unbleached all-purpose flour
• 3 large egg whites
• 3 tablespoons Dijon mustard
• Lemon wedges

Directions:

1. Adjust oven rack to middle position and heat oven to 350 degrees. Dissolve 1/4 cup salt in 1 quart water in medium container or gallon-sized zipper-lock bag. Submerge chops, cover with plastic wrap, and refrigerate 30 minutes. Rinse chops under cold water and dry thoroughly with paper towels.
2. Meanwhile, pulse bread in food processor until coarsely ground, about eight 1-second pulses (you should have about 3 1/2 cups crumbs). Transfer crumbs to rimmed baking sheet and add shallot, garlic, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toss until crumbs are evenly coated with oil. Bake until deep golden brown and dry, about 15 minutes, stirring twice during baking time. (Do not turn off oven.) Cool to room temperature. Toss crumbs with Parmesan, thyme, and parsley.
3. Place 1/4 cup flour in pie plate. In second pie plate, whisk egg whites and mustard until combined; add remaining 6 tablespoons flour and whisk until almost smooth, with pea-sized lumps remaining.
4. Increase oven temperature to 425 degrees. Spray wire rack with nonstick cooking spray and place in rimmed baking sheet. Season chops with pepper. Dredge 1 pork chop in flour; shake off excess. Using tongs, coat with egg mixture; let excess drip off. Coat all sides of chop with bread crumb mixture, pressing gently so that thick layer of crumbs adheres to chop. Transfer breaded chop to wire rack. Repeat with remaining 3 chops.
5. Bake until instant-read thermometer inserted into center of chops registers 150 degrees, 17 to 25 minutes. Let rest on rack 5 minutes before serving with lemon wedges.

Ingredients:

• 3 tbsp olive oil
• 2 garlic cloves, coarsely chopped
• 1 1.5 lb boneless pork loin
• salt and freshly ground pepper
• 1 cup fresh orange juice
• 1/2 cup chicken stock
• 1/2 cup dry white wine
• 5 black peppercorns
• 1 rosemary sprig
• 1 oregano sprig
• 1 parsley sprig, plus 2 tbsp chopped parsley leaves

Directions:

1. In a large bowl, combine 2 tbsp of the oil with the garlic. Add the pork, turn to coat and let stand for 1 hour.
2. Set a rack in the upper third of the oven and preheat the oven to 400F. In a medium ovenproof skillet, heat the remaining oil.
3. Season the pork with salt and pepper and add to the skillet, fat side down. Cook over moderately high heat until richly browned, 4 minutes. Brown the pork on the remaining sides, then turn it fat side up. Add the orange juice, stock, wine, peppercorns and herb sprigs and bring to a boil.
4. Transfer the skillet to the upper shelf of the oven and roast the pork for about 35 minutes, until and instant-read thermometer inserted in the center registers 145F. Transfer the pork to a carving board.
5. Strain the cooking liquid into a saucepan and boil until reduced to 1/2 cup, 15 minutes. Season the sauce with salt and pepper and stir in the chopped parsley. Carve the pork and serve with the orange sauce.

Ingredients:

• 1 tbsp olive oil, plus more for drizzling
• 1 garlic clove, minced
• all-purpose flour, for dusting
• 6 oz pizza dough
• pinch of crushed red pepper
• salt and freshly ground black pepper
• 1/2 small onion, thinly sliced
• 1/4 cup shredded part-skim-milk mozzarella
• 1 tsp chopped summer savory
• 1/4 pound summer squash, thinly sliced on a mandoline
• 2 oz fresh goat cheese, crumbled
• 2 tbsp chopped toasted walnuts

Directions:

1. Preheat the oven to 500F. Preheat a pizza stone. In a small bowl, combine the 1 tbsp olive oil with the minced garlic and let stand. On a lightly floured work surface, roll out the dough to form a 12" round, 1/4" thick. Transfer the round to a lightly floured pizza peel.
2. Leaving a 1/2" border of dough, brush the round with the garlic oil and sprinkle with crushed red pepper, salt and black pepper. Scatter the onion slices over the round; top with the mozzarella and savory. Arrange the squash slices on top in a single layer, overlapping them slightly. Dot with the crumbled goat cheese.
3. Slide the pizza onto the hot stone and bake for about 5 minutes, until the bottom is crisp and the squash is slightly browned.
4. Transfer the pizza to a work surface. Sprinkle with the walnuts and drizzle with olive oil. Cut into wedges and serve.

Ingredients:

• 4 to 6 boneless, skinless chicken breast halves (about 2 lbs), cut into 1-inch pieces
• 1/2 cup orange juice
• 1/4 cup fresh lemon juice
• 2 tbsp soy sauce
• 3 tbsp honey
• 2 tbsp peeled and minced fresh ginger
• 2 tsp minced garlic --> WAT!? Only 2 tsp? Weak.
• 1 tsp garam masala
• 1 tsp salt, or to your taste
• 1/2 tsp freshly ground black pepper, or to your taste
• 3 tbsp peanut oil
• 1 tbsp sesame oil
• 1 cup loosely packed finely chopped cilantro, soft stems included
• 1 tbsp sesame seeds, toasted

Directions:

1. Put the chicken in a large bowl. Combine the orange and lemon juices, soy sauce, honey, ginger, garlic, garam masala, salt, and pepper, pour over the chicken, and mix until the chicken is fully coated. Cover and marinate the chicken for at least 12 and up to 24 hours in the refrigerator.
2. In a large wok, heat the oils together over moderately high heat, and add the chicken and its marinade. Cover and cook for about 5 minutes to soften slightly.
3. Uncover the wok, reduce the heat to moderate, add the cilantro, and continue to cook the chicken, turning occasionally, until it is tender and the gravy is thick and clings to the pieces almost like a glaze, 10 to 12 minutes.
4. Transfer to a serving dish, garnish with the toasted sesame seeds and cilantro.

Ingredients:

• 4 small waxy potatoes, scrubbed and cut into chunks
• sea salt and freshly ground black pepper
• 6 large eggs
• 4 ounces Spanish chorizo sausage, cut into 1/2-inch thick slices
• 2 sprigs of fresh rosemary, leaves picked
• 2 shallots, peeled and very finely sliced
• Juice of 1 lemon
• Extra-virgin olive oil
• A bunch of fresh flat-leaf parsley, leaves picked, very roughly chopped

Directions:

1. Bring a pot of salt water to boil and cook the potato chunks until very tender. Drain and return to their pot to steam dry. Preheat the oven to 375°F.
2. Heat a large skillet (non-stick if you have one that's oven-safe) over medium-high heat and add the potato and chorizo chunks. Cook, tossing occasionally, until the chorizo has released lots of fat and the potatoes are beginning to crisp, 5 to 6 minutes.
3. In the meantime, beat the eggs in a bowl with salt and pepper and slice the shallots. Add them to a bowl and cover with the lemon juice, a splash of olive oil, and a pinch of salt and pepper. Pinch with your fingers to dress and allow them to marinate, which will soften their raw harsh flavor.
4. Remove the chorizo and potato chunks, leaving the oil behind, and add in the rosemary leaves. Cook them over high heat until just beginning to crisp, then pour in the eggs. Add the chorizo and potato chunks to the pan, distributing evenly, and slip the pan into the oven uncovered. Cook until the eggs puff up and are just lightly brown on top. Mix up the parsley with the shallots and scatter it over the pan. Serve immediately.

Ingredients:

• 6 tbsp olive oil
• juice of 1 small lemon
• 6 cloves crushed garlic
• 1 tbsp dried oregano (or italian seasoning)
• salt and pepper to taste
• 1 cup spinach, destemmed and torn
• 1/4 cup chopped onion
• 1/3 cup crumbled feta cheese
• 2 skinless, boneless chicken breasts, tenderized until 1/2" thicks

Directions:

1. Preheat oven to 350 degrees F.
2. In a small bowl combine the oil, lemon juice, garlic, oregano, salt and pepper. Mix together. Place chicken in a 9x13 inch baking dish and pour oil mixture over chicken.
3. In a medium bowl, combine the spinach, feta cheese and onion and mix thoroughly.
4. Spoon spinach mix onto each chicken breast. Secure open sides with toothpicks.
5. Bake uncovered for 30 to 35 minutes or until chicken is cooked through and tender.

Ingredients:

• 4 cups blackberries and raspberries
• 1 tbsp freshly squeezed lemon juice
• 1 large egg
• 1 cup sugar
• 1 cup all-purpose flour
• 6 tbsp butter, melted

Directions:

1. Preheat oven to 375F. Place 6 ramekins on foil lined baking sheet.
2. Divide 4 cups fresh blackberries and raspberries between 6 ramekins. Sprinkle with the lemon juice.
3. Stir together egg, sugar, and flour in a medium bowl until mixture resembles coarse meal. Sprinkle over fruit.
4. Drizzle butter over topping.
5. Bake at 375 for 35 minutes or until lightly browned and bubbly. Let stand 10 minutes.