Ingredients

• 🥚 4 large eggs
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• 🌿 2 cups fresh spinach
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• 🍅 1 cup cherry tomatoes, halved
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• 🧀 4 ounces part-skim mozzarella, shredded
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• 🫒 1 tablespoon olive oil
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• 🍞 4 slices whole-grain rustic bread, about 4 ounces total
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• 🍊 2 medium oranges
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• 🧂 1/2 teaspoon kosher salt
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• 🫙 1/4 teaspoon black pepper
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Directions

1. Place an oven rack in the center position and preheat the oven to 375°F.
2. Whisk the eggs, kosher salt, and black pepper in a medium bowl until the whites and yolks are fully blended, about 30 seconds.
3. Heat the olive oil in a 10-inch ovenproof skillet over medium heat until it shimmers, about 1 minute.
4. Add the spinach and cherry tomatoes and cook, stirring occasionally, until the spinach wilts and the tomatoes soften slightly, 2 to 3 minutes.
5. Pour the egg mixture into the skillet and gently stir once to distribute the vegetables; cook over medium-low heat until the edges begin to set, about 2 minutes.
6. Sprinkle the mozzarella evenly over the eggs, then transfer the skillet to the oven and bake until the frittata is puffed, golden at the edges, and barely set in the center, 8 to 10 minutes.
7. Place the bread on a baking sheet and toast it in the 375°F oven until crisp and lightly golden, 6 to 8 minutes, turning once halfway through.
8. Remove the frittata from the oven, let it rest for 5 minutes, then cut it in half and serve each portion with 2 toast slices and 1 peeled orange.

Ingredients

• 🍝 6.5 ounces dry penne
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• 🍆 12 ounces eggplant, cut into 1-inch cubes
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• 🍅 14.5 ounces crushed tomatoes
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• 🫒 1 tablespoon olive oil
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• 🧀 2 ounces ricotta salata, finely crumbled
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• 🌿 1/2 cup fresh basil leaves, torn
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• 🥬 2 cups arugula
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• 🧄 2 cloves garlic, thinly sliced
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• 🧂 1/2 teaspoon kosher salt
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• 🌶️ 1/4 teaspoon black pepper
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Directions

1. Preheat the oven to 425°F and line a large rimmed baking sheet with parchment.
2. Toss the eggplant cubes with 1/2 tablespoon olive oil, 1/4 teaspoon kosher salt, and the black pepper, then spread them in a single layer on the baking sheet.
3. Roast the eggplant for 22 to 25 minutes, turning the pieces with a spatula halfway through, until browned at the edges and tender when pierced.
4. Bring a large pot of water to a rolling boil, add the remaining kosher salt, and cook the penne according to the package directions until al dente; reserve 1/2 cup pasta water, then drain the pasta.
5. Heat the remaining 1/2 tablespoon olive oil in a large skillet over medium heat, add the sliced garlic, and cook for 30 to 45 seconds until fragrant but not browned.
6. Add the crushed tomatoes to the skillet, reduce the heat to medium-low, and simmer for 10 minutes, stirring occasionally, until the sauce slightly thickens.
7. Add the drained penne and roasted eggplant to the tomato sauce, toss gently for 1 to 2 minutes, and add reserved pasta water 1 tablespoon at a time if the sauce looks dry.
8. Remove the skillet from the heat, fold in the torn basil, divide the pasta between two bowls, and top with the ricotta salata; serve the arugula alongside.

Ingredients

• 🍗 10 ounces boneless, skinless chicken breast, sliced horizontally into 2 cutlets
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• 🌽 3/4 cup dry yellow cornmeal
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• 🍲 2 cups low-sodium chicken broth
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• 🥦 8 ounces broccolini, trimmed
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• 🫒 2 tablespoons olive oil
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• 🧈 1 1/4 tablespoons unsalted butter
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• 🍋 1 lemon, juiced and zested
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• 🫙 2 tablespoons capers, drained
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• 🧄 3 garlic cloves, thinly sliced
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• 🌿 1 teaspoon Italian seasoning
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Directions

1. Pat the chicken dry with paper towels and season both sides evenly with half of the Italian seasoning; set the cutlets aside while you prepare the polenta.
2. Bring 1 1/2 cups of the chicken broth to a boil in a medium saucepan over medium-high heat, then whisk in the cornmeal and remaining Italian seasoning.
3. Reduce the polenta to low heat and cook uncovered for 18 to 22 minutes, stirring every 2 to 3 minutes, until creamy and thick; cover and keep warm, stirring in 1/4 tablespoon of the butter at the end.
4. Heat 1 tablespoon of the olive oil in a large skillet over medium heat, add the broccolini and sliced garlic, and cook for 5 to 7 minutes, turning the broccolini once, until bright green and tender-crisp; transfer it to a plate.
5. Heat the remaining 1 tablespoon of olive oil in the same skillet over medium-high heat until shimmering, then add the chicken and cook for 4 to 5 minutes per side, flipping once, until browned and the thickest part reaches 165°F; transfer the chicken to a clean plate to rest.
6. Add the remaining 1/2 cup chicken broth, lemon juice, lemon zest, and capers to the skillet, scraping up the browned bits with a wooden spoon; simmer over medium heat for 2 to 3 minutes until slightly reduced.
7. Turn the heat to low, whisk in the remaining 1 tablespoon butter, and simmer for 1 minute until the sauce looks glossy; return the chicken to the skillet and spoon the sauce over it for 1 minute.
8. Divide the creamy polenta, chicken, lemon-caper sauce, and broccolini between two plates, serving one chicken cutlet with half of the polenta and broccolini per person.

Ingredients

• 🥖 1 1/2 ounces Italian baguette, sliced into 4 thin pieces
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• 🧀 1/4 cup part-skim ricotta cheese
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• 🍐 1/2 medium ripe pear
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• 🍯 1 tablespoon honey
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• 🫒 1 teaspoon extra-virgin olive oil
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• 🧂 1/8 teaspoon fine salt
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• 🌶️ 1/8 teaspoon freshly ground black pepper
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Directions

1. Preheat the oven to 400°F and line a small baking sheet with parchment paper.
2. Brush both sides of the baguette slices with the olive oil and arrange them in one layer on the baking sheet.
3. Toast the bread at 400°F for 6 to 8 minutes, turning the slices halfway through, until both sides are crisp and lightly golden.
4. While the bread toasts, place the ricotta, salt, and half of the black pepper in a small bowl and whisk for 1 to 2 minutes until smooth and slightly airy.
5. Halve and core the pear, then slice it into thin pieces.
6. Spread the whipped ricotta evenly over the warm toasted bread.
7. Arrange the pear slices over the ricotta, drizzle the honey over the crostini, and sprinkle with the remaining black pepper.
8. Let the crostini rest for 1 minute so the honey settles, then serve immediately.

Ingredients

• 🍞 2 slices whole-grain bread
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• 🧀 1 cup part-skim ricotta cheese
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• 🫐 4 fresh figs
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• 🥜 2 tablespoons shelled pistachios, chopped
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• 🍯 2 tablespoons plus 2 teaspoons honey
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• ☕ 2 fluid ounces brewed espresso
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• 🥛 1 cup 2% milk
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• 🧂 1/8 teaspoon fine sea salt
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Directions

1. Preheat the oven to 400°F and place a rack in the center position.
2. Arrange the whole-grain bread on a baking sheet and toast for 6 to 8 minutes, flipping once halfway through, until both sides are crisp and lightly browned.
3. Rinse the figs, pat them dry, and cut each one into quarters.
4. Stir the ricotta and sea salt together in a small bowl until smooth and evenly seasoned.
5. Brew 2 fluid ounces of espresso and divide it between two small cappuccino cups.
6. Heat the milk in a small saucepan over medium-low heat for 3 to 4 minutes, stirring occasionally, until steaming but not boiling; remove it from the heat when small bubbles form around the edge.
7. Whisk the hot milk vigorously for 30 to 45 seconds until a thick layer of foam forms, then divide the milk and foam between the espresso cups.
8. Spread half of the ricotta over each toast, arrange two quartered figs on top of each, sprinkle with the pistachios, and drizzle each bruschetta with 1 tablespoon plus 1 teaspoon honey.
9. Serve each bruschetta immediately with one cappuccino, allowing the toast to rest for 1 minute after topping so the layers settle.

Ingredients

• 🫘 1 1/4 cups canned cannellini beans, drained and rinsed
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• 🐟 8 ounces olive-oil-packed tuna, drained
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• 🥬 1/2 cup finely diced celery
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• 🧅 1/4 cup finely diced red onion
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• 🍋 1 large lemon
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• 🌿 1/4 cup chopped fresh parsley
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• 🍞 3 ounces crusty Italian bread
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• 🫒 1 1/2 tablespoons extra-virgin olive oil
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• 🧂 1/4 teaspoon kosher salt
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• 🌶️ 1/8 teaspoon freshly ground black pepper
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Directions

1. Preheat the oven to 400°F and place a rack in the center position.
2. Brush both sides of the crusty bread with 1 tablespoon of the olive oil, place it on a baking sheet, and toast for 8 to 10 minutes, turning once halfway through, until crisp and golden.
3. Drain and rinse the cannellini beans under cool running water, then shake off excess water.
4. Juice the lemon to obtain 2 tablespoons of juice, and finely grate 1/2 teaspoon of its zest.
5. Whisk the lemon juice, lemon zest, remaining 1/2 tablespoon olive oil, salt, and black pepper in a large bowl until combined.
6. Add the beans, celery, red onion, and parsley to the bowl and stir gently until evenly coated; let the mixture stand for 5 minutes so the flavors blend.
7. Flake the drained tuna into large pieces, add it to the bowl, and fold gently until just combined so the tuna remains chunky.
8. Divide the salad between 2 bowls and serve each portion with half of the toasted bread.

Ingredients

• 🍗 8 ounces 93% lean ground turkey
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• 🥚 1 large egg
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• 🍞 1/4 cup plain breadcrumbs
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• 🍅 1 cup marinara sauce
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• 🍝 3.1 ounces dry spaghetti
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• 🧀 1 ounce finely grated Parmesan cheese
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• 🫒 1 teaspoon olive oil
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• 🌿 2 tablespoons chopped fresh basil
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• 🥬 4 cups spring-mix greens
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• 🧂 1/2 teaspoon kosher salt
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Directions

1. Bring a large pot of water to a boil over high heat, then stir in half of the salt.
2. Mix the ground turkey, egg, breadcrumbs, and the remaining salt in a medium bowl until just combined; shape the mixture into 8 meatballs with damp hands.
3. Heat a large nonstick skillet over medium heat, add the olive oil, and brown the meatballs for 6 to 8 minutes, turning them every 2 minutes so several sides develop light browning.
4. Pour the marinara sauce into the skillet, cover, and simmer over medium-low heat for 12 to 15 minutes, turning the meatballs once, until they reach 165°F in the center and the sauce is gently bubbling.
5. Add the spaghetti to the boiling water and cook according to the package directions, usually 8 to 10 minutes, until al dente; drain it thoroughly.
6. Stir the chopped basil into the hot marinara sauce and simmer uncovered for 1 minute.
7. Toss the spring-mix greens in a small bowl with a spoonful of the warm marinara sauce to lightly coat them as a simple salad.
8. Divide the drained spaghetti between 2 bowls, spoon the meatballs and marinara over it, sprinkle each bowl with Parmesan, and serve with the green salad.

Ingredients

• 🫒 2 ounces pitted mixed olives
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• 🧀 1 ounce Parmesan cheese
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• 🥨 1.5 ounces plain taralli
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• 🍋 1 teaspoon finely grated lemon zest
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• 🌿 1 teaspoon finely chopped fresh rosemary
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• 🌶️ 1/8 teaspoon crushed red pepper flakes
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Directions

1. Place a small colander in the sink and drain the olives thoroughly, then rinse them briefly under cool water and pat them dry with paper towels.
2. Combine the drained olives, lemon zest, rosemary, and crushed red pepper flakes in a small bowl.
3. Stir the olive mixture gently with a spoon until the zest and herbs are evenly distributed.
4. Cover the bowl and let the olives marinate at room temperature for 15 minutes so the flavors can develop.
5. Use a vegetable peeler or sharp knife to shave the Parmesan into thin shards, working carefully away from your fingers.
6. Divide the taralli evenly between 2 small plates or shallow bowls.
7. Arrange half of the marinated olives and half of the Parmesan shards beside each portion of taralli.
8. Serve immediately, or let the completed plates rest for up to 5 minutes at room temperature before serving.

Ingredients

• 🥚 4 large eggs
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• 🍅 1 can (28 ounces) crushed tomatoes
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• 🥖 4 ounces ciabatta, sliced
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• 🧀 1 1/2 ounces finely grated Parmesan cheese
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• 🫒 1 tablespoon olive oil
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• 🧅 1/2 cup finely chopped yellow onion
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• 🧄 2 garlic cloves, thinly sliced
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• 🌶️ 1/2 teaspoon crushed red pepper flakes
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• 🌿 1/4 cup fresh basil leaves, torn
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• 🧂 1/2 teaspoon kosher salt
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Directions

1. Preheat the oven to 425°F and place an oven rack in the center position.
2. Arrange the ciabatta slices on a baking sheet and toast them in the oven for 6 to 8 minutes, turning once halfway through, until both sides are crisp and golden.
3. Heat the olive oil in a 12-inch oven-safe skillet over medium heat until it shimmers, about 1 minute.
4. Add the onion and salt, then cook for 4 to 5 minutes, stirring occasionally, until the onion is soft and translucent.
5. Add the garlic and red pepper flakes, then stir for 30 seconds over medium heat until fragrant.
6. Pour in the crushed tomatoes and stir to combine; simmer uncovered for 10 minutes, stirring every few minutes, until the sauce thickens slightly.
7. Make four wells in the sauce and crack one egg into each well, then sprinkle the Parmesan around and lightly over the eggs.
8. Transfer the skillet to the oven and bake for 6 to 9 minutes, until the egg whites are set and the yolks still jiggle slightly when the skillet is gently shaken.
9. Rest the skillet for 2 minutes, scatter the basil over the top, and serve each portion with toasted ciabatta for dipping.

Ingredients

• 🌾 1 cup dry farro
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• 💧 6 cups water
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• 🧂 1 teaspoon kosher salt
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• 🥒 2 medium zucchini
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• 🌱 8 ounces asparagus
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• 🫛 1 cup frozen peas
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• 🫒 2 teaspoons olive oil
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• 🍋 1 lemon
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• 🌿 1/2 cup fresh basil leaves
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• 🧀 1 ounce Parmesan cheese, shaved
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Directions

1. Preheat a grill pan or outdoor grill to medium-high heat, about 400°F, for 5 minutes.
2. Rinse the farro under cool water, then place it in a medium saucepan with the 6 cups water and 1/2 teaspoon salt; bring to a boil over high heat, reduce to medium-low, and simmer uncovered for 25 to 30 minutes until tender but pleasantly chewy.
3. Trim the zucchini and asparagus; cut the zucchini into 1/2-inch planks and the asparagus into 2-inch pieces, keeping the tips intact.
4. Toss the zucchini and asparagus with the olive oil and remaining 1/2 teaspoon salt, then grill the zucchini for 3 to 4 minutes per side and the asparagus for 4 to 6 minutes total, turning once, until lightly charred and fork-tender.
5. Warm the frozen peas in a small saucepan over medium heat for 3 to 4 minutes, stirring once or twice, until hot and bright green.
6. Drain the cooked farro thoroughly and let it rest in the colander for 5 minutes so excess moisture evaporates.
7. Combine the farro, grilled vegetables, peas, the finely grated zest and juice of the lemon, and torn basil in a large bowl; toss gently until evenly mixed.
8. Divide between 2 bowls and finish each bowl with shaved Parmesan.

Ingredients

• 🍤 12 ounces peeled and deveined raw shrimp
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• 🍝 4 3/4 ounces dry linguine
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• 🌱 8 ounces asparagus, trimmed
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• 🧈 2 1/4 tablespoons unsalted butter
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• 🫒 1 teaspoon olive oil
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• 🧄 4 garlic cloves, thinly sliced
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• 🍋 1 lemon, zested and juiced
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• 🍷 1/2 cup dry white wine
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• 🌿 1/4 cup chopped fresh parsley
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• 🧂 1/2 teaspoon kosher salt
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Directions

1. Preheat the oven to 425°F and line a rimmed baking sheet with parchment or foil.
2. Place the asparagus on the baking sheet, toss it with the olive oil and 1/8 teaspoon of the salt, and spread it in one layer.
3. Roast the asparagus at 425°F until bright green and tender-crisp with lightly browned tips, 10 to 12 minutes, then leave it on the baking sheet.
4. Bring a large pot of water to a rolling boil, add the remaining salt, and cook the linguine according to the package directions until al dente, stirring during the first minute so the strands do not stick.
5. Reserve 1/2 cup of the pasta water, then drain the linguine thoroughly without rinsing it.
6. Melt the butter in a large 12-inch skillet over medium heat, add the garlic, and cook for 30 to 45 seconds, stirring constantly, until fragrant but not browned.
7. Pour in the white wine and add the lemon zest, then simmer over medium heat until the liquid is reduced by about half, 3 to 4 minutes.
8. Add the shrimp to the skillet and cook over medium heat for 2 to 3 minutes per side, turning once, until opaque and firm; remove the skillet from the heat immediately.
9. Add the linguine, lemon juice, parsley, and roasted asparagus to the skillet, toss gently, and add reserved pasta water 1 tablespoon at a time until the sauce lightly coats the noodles; rest for 1 minute before serving.

Ingredients

• 🥣 1 cup plain 2% Greek yogurt
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• 🍒 1/3 cup Amarena-style cherries with syrup
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• 🌰 1 tablespoon sliced almonds
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Directions

1. Place a small dry skillet over medium-low heat for 1 minute.
2. Add the sliced almonds and toast for 3 to 4 minutes, stirring every 30 seconds, until lightly golden and fragrant; remove the skillet from the heat and let the almonds cool for 2 minutes.
3. Divide the yogurt evenly between 2 small bowls.
4. Spoon the cherries and their syrup evenly over the yogurt, then sprinkle the toasted almonds on top and serve immediately.

Ingredients

• 🍞 4 1/2 ounces day-old Italian bread, cut into 1-inch cubes
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• 🥚 4 large eggs
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• 🍅 3 cups chopped ripe tomatoes
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• 🥒 2 cups chopped cucumber
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• 🧅 1/2 cup thinly sliced red onion
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• 🌿 1/2 cup torn fresh basil leaves
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• 🫒 1 3/4 tablespoons extra-virgin olive oil
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• 🍷 2 tablespoons red wine vinegar
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• 🧀 1 ounce finely grated Parmesan cheese
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• 🧂 1/2 teaspoon kosher salt
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Directions

1. Preheat the oven to 400°F and position a rack in the center.
2. Toss the bread cubes with 1 tablespoon of the olive oil on a rimmed baking sheet, then bake for 10 to 12 minutes, stirring once halfway through, until crisp and lightly golden; let the bread cool for 5 minutes.
3. Bring a medium saucepan of water to a gentle boil over medium-high heat, lower in the eggs with a spoon, and cook for 7 minutes for set whites and soft, jammy yolks.
4. Transfer the eggs to a bowl of ice water and let them cool for 5 minutes, then drain and set them aside.
5. Place the tomatoes, cucumber, red onion, basil, Parmesan, and salt in a large bowl.
6. Whisk the remaining 3/4 tablespoon olive oil with the red wine vinegar in a small bowl until combined.
7. Pour the dressing over the vegetables, toss gently, and let the mixture rest for 10 minutes so the vegetables release some juice.
8. Add the toasted bread to the bowl, toss until coated, divide the salad between two bowls, and top each bowl with two peeled, halved soft eggs.

Ingredients

• 🫒 1 1/2 tablespoons olive oil
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• 🧅 1 medium yellow onion, diced
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• 🥕 1 medium carrot, peeled and diced
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• 🍅 1 can (14 1/2 ounces) no-salt-added diced tomatoes
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• 🫘 1 can (15 ounces) cannellini beans, drained and rinsed
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• 🥣 3 cups low-sodium vegetable broth
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• 🍝 1 1/2 ounces dry ditalini or other small pasta
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• 🌿 2 tablespoons basil pesto
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• 🍞 2 slices whole-grain Italian bread
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• 🧀 1 ounce finely grated Parmesan cheese
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Directions

1. Preheat the oven to 425°F and place a rack in the center position.
2. Dice the onion and carrot into small, evenly sized pieces so they cook at the same rate.
3. Drain the cannellini beans in a colander and rinse them under cool running water until the water runs clear.
4. Heat the olive oil in a 4-quart pot over medium heat until it shimmers, about 1 minute, then add the onion and carrot and cook for 6 to 8 minutes, stirring every 2 minutes, until the onion is translucent and the carrot begins to soften.
5. Add the diced tomatoes and vegetable broth, raise the heat to high, and bring the soup to a full boil, about 5 minutes.
6. Stir in the dry pasta, reduce the heat to medium-low, and simmer uncovered for 8 to 10 minutes, stirring twice, until the pasta is tender but still slightly firm.
7. Stir in the drained beans and simmer for 3 minutes over medium-low heat until they are warmed through; turn off the heat.
8. Place the bread on a baking sheet, sprinkle the Parmesan evenly over the slices, and bake at 425°F for 6 to 8 minutes until the edges are crisp and the cheese is melted and lightly golden; rest the toast for 1 minute.
9. Stir the basil pesto into the hot soup off the heat, divide the minestrone between 2 bowls, and serve each bowl with 1 Parmesan toast.

Ingredients

• 🍆 1 large eggplant, about 1 1/2 pounds
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• 🫒 1 tablespoon plus 1 teaspoon olive oil
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• 🍅 1 1/2 cups marinara sauce
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• 🧀 5 ounces part-skim mozzarella, shredded
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• 🧀 1 ounce Parmesan, finely grated
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• 🍞 1/4 cup Italian-seasoned breadcrumbs
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• 🌿 4 cups arugula
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• 🍋 1 lemon
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• 🧂 1 teaspoon kosher salt
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Directions

1. Heat the oven to 425°F and line a large baking sheet with parchment paper.
2. Slice the eggplant into 1/2-inch rounds, arrange the slices on the baking sheet, and sprinkle both sides with 1/2 teaspoon of the salt; let them stand for 10 minutes, then pat dry with paper towels.
3. Brush the eggplant on both sides with 1 tablespoon of the olive oil, then roast for 12 minutes; flip each slice and roast for 10 to 12 minutes more, until tender and lightly browned.
4. Spread 1/2 cup of the marinara in an 8-inch square baking dish, arrange half of the roasted eggplant over it, and sprinkle with half of the breadcrumbs, mozzarella, and Parmesan.
5. Add another 1/2 cup of marinara and the remaining eggplant, then cover with the remaining marinara, breadcrumbs, mozzarella, and Parmesan.
6. Bake at 425°F for 20 to 25 minutes, until the sauce is bubbling and the cheese is melted with browned edges.
7. Remove the eggplant Parmigiana from the oven and let it rest for 5 minutes so the layers set.
8. Juice the lemon into a small bowl, whisk in the remaining 1 teaspoon olive oil and the remaining 1/2 teaspoon salt, toss with the arugula, and serve 2 cups of salad with each portion of eggplant Parmigiana.

Ingredients

• 🍅 24 cherry tomatoes
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• 🧀 4 ounces fresh mozzarella
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• 🌿 1/2 cup fresh basil leaves
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• 🍇 1 1/2 tablespoons balsamic glaze
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• 🧂 1/8 teaspoon kosher salt
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Directions

1. Rinse the cherry tomatoes and basil under cool running water, then pat both completely dry with paper towels.
2. Cut the fresh mozzarella into 24 bite-size pieces, keeping each piece small enough to fit securely on a skewer.
3. Thread one cherry tomato, one basil leaf, and one mozzarella piece onto each of 24 small skewers.
4. Arrange the assembled skewers in a single layer on a serving platter.
5. Sprinkle the skewers evenly with the kosher salt.
6. Drizzle the balsamic glaze over the skewers in thin lines, covering the tomatoes and mozzarella without soaking the platter.
7. Let the skewers rest at room temperature for 5 minutes so the basil and balsamic flavors can mingle before serving.

Ingredients

• 🥚 4 large eggs
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• 🍞 3 ounces Italian bread, cut into 1-inch cubes
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• 🍄 8 ounces cremini mushrooms, thinly sliced
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• 🌿 4 ounces fresh spinach
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• 🧀 2 ounces provolone cheese, shredded
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• 🥛 1 cup 2% milk
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• 🫒 1 1/2 teaspoons olive oil
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• 🌿 2 teaspoons Italian seasoning
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• 🍊 2 medium oranges
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• 🧂 1/4 teaspoon salt
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Directions

1. Preheat the oven to 350°F and lightly coat an 8-inch square baking dish with 1/2 teaspoon of the olive oil.
2. Arrange the cubed Italian bread evenly in the prepared baking dish.
3. Heat the remaining 1 teaspoon olive oil in a large skillet over medium heat until it shimmers, about 1 minute.
4. Add the mushrooms and cook, stirring every 1 to 2 minutes, until browned and tender, about 5 minutes; add the spinach and stir until wilted, about 1 minute.
5. Whisk the eggs, milk, Italian seasoning, and salt in a medium bowl until the mixture is smooth and evenly combined.
6. Pour the egg mixture over the bread, spread the mushroom-spinach mixture evenly on top, and sprinkle with the provolone.
7. Let the assembled strata stand for 10 minutes so the bread can absorb the custard.
8. Bake for 30 to 35 minutes, until the center is puffed and set, the edges are lightly golden, and an instant-read thermometer in the center reaches 160°F.
9. Rest the strata for 5 minutes, then cut it in half and serve each portion with 1 peeled orange sliced into rounds.

Ingredients

• 🍗 8 ounces boneless, skinless chicken breast, divided into 2 cutlets
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• 🥖 2 small ciabatta rolls, 6 ounces total
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• 🌿 2 tablespoons basil pesto
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• 🧀 2 ounces fresh mozzarella, thinly sliced
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• 🫑 1 cup jarred roasted red peppers, drained and sliced
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• 🥗 4 cups mixed salad greens
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• 🫒 2 1/2 teaspoons olive oil
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• 🍇 1 tablespoon balsamic vinegar
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• 🧂 1/4 teaspoon kosher salt
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• 🧂 1/8 teaspoon ground black pepper
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Directions

1. Preheat a panini press to medium-high heat, about 375°F, and let it heat for at least 5 minutes.
2. Season both chicken cutlets on all sides with the salt and black pepper.
3. Heat 1 teaspoon of the olive oil in a large skillet over medium heat until it shimmers, then cook the chicken for 4 to 5 minutes per side, until browned and the thickest part reaches 165°F.
4. Transfer the chicken to a cutting board, let it rest for 5 minutes, and then slice it thinly across the grain.
5. Split the ciabatta rolls, spread 1 tablespoon of pesto on each bottom half, and layer on the chicken, roasted red peppers, and mozzarella before adding the tops.
6. Place the sandwiches in the preheated panini press and cook for 3 to 5 minutes, until the bread is golden and crisp and the mozzarella is melted.
7. Toss the salad greens with the remaining 1 1/2 teaspoons olive oil and the balsamic vinegar, then serve one hot panini with half of the salad alongside.

Ingredients

• 🐟 10 ounces salmon fillets, skin removed
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• 🌾 ⅔ cup dry whole-wheat couscous
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• 🍅 2 cups cherry tomatoes
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• 🫒 ¼ cup pitted Kalamata olives, halved
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• 🥄 2 tablespoons capers, drained
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• 🫒 2 teaspoons olive oil
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• 🍋 1 lemon, zested and juiced
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• 🧄 2 garlic cloves, thinly sliced
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• 🌿 ¼ cup chopped fresh parsley
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Directions

1. Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper.
2. Bring 1 cup of water to a boil in a small saucepan over high heat, then stir in the couscous, cover the pan, remove it from the heat, and let it stand for 5 minutes.
3. Fluff the couscous with a fork, then stir in half of the lemon zest, 1 tablespoon of lemon juice, and half of the parsley.
4. Place the salmon fillets and cherry tomatoes on the prepared baking sheet, then scatter the olives, capers, and sliced garlic around them.
5. Drizzle the salmon and tomato mixture with the olive oil and season with the remaining lemon zest and 1 tablespoon of lemon juice.
6. Roast at 425°F until the tomatoes are blistered and the salmon flakes easily in the center, 12 to 15 minutes; the thickest part should reach 145°F.
7. Rest the salmon on the baking sheet for 3 minutes, then spoon the roasted tomatoes, olives, capers, and garlic over the fillets.
8. Divide the couscous between 2 plates, place 1 salmon fillet on each plate, and finish with the remaining parsley and pan juices.

Ingredients

• 🧀 1 cup part-skim ricotta cheese
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• 🫐 3/4 cup fresh mixed berries
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• 🍯 1 teaspoon honey
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• 🌿 1 teaspoon ground cinnamon
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• 🥄 1 teaspoon vanilla extract
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• 🫒 Cooking spray, as needed
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Directions

1. Heat the oven to 375°F and place two 6-ounce oven-safe ramekins on a small baking sheet.
2. Stir the ricotta, honey, cinnamon, and vanilla extract in a medium bowl until smooth and evenly combined, about 1 minute.
3. Lightly coat the ramekins with cooking spray.
4. Divide the ricotta mixture evenly between the ramekins and smooth the tops with the back of a spoon.
5. Bake the ramekins at 375°F until the edges are set and the centers have a gentle jiggle, 18 to 22 minutes.
6. Cool the baked ricotta in the ramekins for 5 minutes so the custard can firm slightly.
7. Top each ramekin evenly with the mixed berries and serve warm.

Ingredients

• 🥐 2 plain Italian cornetti, about 2 1/2 ounces each
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• 🥩 3 ounces thinly sliced prosciutto
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• 🍈 1 1/2 cups diced cantaloupe
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• 🍓 1 cup sliced strawberries
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• 🥛 16 fluid ounces whole milk
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• ☕ 2 fluid ounces brewed espresso
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• 🧈 1 teaspoon unsalted butter
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• 🧂 1 small pinch fine salt
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Directions

1. Preheat the oven to 350°F, then place the cornetti on a baking sheet and warm them for 5 to 7 minutes, until crisp outside and heated through.
2. Dice the cantaloupe into bite-size pieces and slice the strawberries while the cornetti warm.
3. Brew 2 fluid ounces of espresso and divide it between two small heatproof cups.
4. Pour 8 fluid ounces of whole milk into a small saucepan for each latte, or heat all 16 fluid ounces together, over medium-low heat until steaming but not boiling, about 4 minutes.
5. Froth the hot milk with a handheld frother or whisk until a light layer of foam forms, then pour it over the espresso.
6. Melt the butter in a 10-inch skillet over medium-low heat until fully melted and lightly foaming, about 1 minute.
7. Split each warm cornetto lengthwise with a serrated knife, taking care not to cut all the way through.
8. Place the cut cornetti cut-side down in the skillet and toast for 1 to 2 minutes, until lightly golden, then remove them from the heat.
9. Season the prosciutto lightly with the pinch of salt, fill each cornetto with half of the prosciutto and half of the cantaloupe, and serve with the strawberries and latte.

Ingredients

• 🍚 3/4 cup Arborio rice
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• 🍄 8 ounces cremini mushrooms, thinly sliced
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• 🫒 3 1/2 tablespoons olive oil
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• 🧀 1/2 cup finely grated Parmesan cheese
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• 🥬 1 small head radicchio, thinly sliced
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• 🥣 4 cups low-sodium vegetable broth
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• 🌿 1 tablespoon fresh thyme leaves
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• 🍇 1 tablespoon balsamic vinegar
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• 🧂 1/2 teaspoon kosher salt
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• ⚫ 1/4 teaspoon freshly ground black pepper
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Directions

1. Pour the vegetable broth into a medium saucepan and warm it over medium-low heat until steaming but not boiling; keep it warm throughout cooking.
2. Separate the sliced radicchio into a bowl, then whisk together 1 tablespoon olive oil, the balsamic vinegar, 1/4 teaspoon kosher salt, and half of the black pepper; set the dressing aside.
3. Heat 1 tablespoon olive oil in a 12-inch skillet over medium heat, add the mushrooms and thyme, and sauté for 5 to 7 minutes, stirring occasionally, until the mushrooms are browned and tender; transfer them to a plate.
4. Heat the remaining 1 1/2 tablespoons olive oil in the same skillet over medium heat, add the Arborio rice, and stir constantly for 2 minutes until the grains are glossy and lightly toasted.
5. Ladle 1/2 cup warm broth into the rice and stir steadily until almost fully absorbed, about 2 minutes; continue adding broth 1/2 cup at a time and stirring after each addition for 18 to 22 minutes, until the rice is creamy and tender with a slight bite.
6. Stir the sautéed mushrooms, Parmesan, remaining 1/4 teaspoon kosher salt, and remaining black pepper into the risotto over low heat for 1 minute, then remove the skillet from the heat and let it rest for 2 minutes.
7. Toss the sliced radicchio with the balsamic dressing until evenly coated.
8. Divide the risotto between 2 bowls and serve each with half of the crisp radicchio salad.

Ingredients

• 🥩 12 ounces pork tenderloin, sliced into 4 thin cutlets
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• 🥓 2 ounces thinly sliced prosciutto
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• 🌿 8 fresh sage leaves
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• 🥔 1 pound Yukon Gold potatoes, cut into 1-inch pieces
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• 🫛 8 ounces green beans, trimmed
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• 🫒 2 tablespoons olive oil
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• 🍋 1/2 lemon
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• 🍗 1/2 cup low-sodium chicken broth
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• 🌾 1 tablespoon all-purpose flour
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• 🧂 1/2 teaspoon kosher salt
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Directions

1. Preheat the oven to 425°F and place a rimmed baking sheet inside while it heats.
2. Toss the potatoes with 1 tablespoon olive oil and 1/4 teaspoon kosher salt, spread them on the hot baking sheet, and roast for 25 minutes, stirring once halfway through, until browned and tender when pierced with a fork.
3. Toss the green beans with 1/2 tablespoon olive oil and add them to the baking sheet with the potatoes; roast for 12 to 15 minutes, until the beans are bright green with lightly blistered edges.
4. Pat the pork cutlets dry, season both sides with the remaining 1/4 teaspoon kosher salt, and lightly coat both sides with the flour.
5. Place 2 sage leaves on each cutlet, wrap each one with prosciutto, and press gently so the prosciutto adheres.
6. Heat the remaining 1/2 tablespoon olive oil in a large skillet over medium-high heat until shimmering, then cook the cutlets for 2 to 3 minutes per side, until the prosciutto is lightly crisp and the pork reaches 145°F in the thickest part; transfer the pork to a plate and rest for 3 minutes.
7. Pour the chicken broth into the skillet over medium heat, scrape up the browned bits, and simmer for 2 to 3 minutes until slightly reduced.
8. Squeeze the lemon into the pan sauce, stir for 30 seconds, and divide the pork, roasted potatoes, green beans, and sauce between two plates.

Ingredients

• 🫘 1 cup canned chickpeas, drained and rinsed
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• 🫒 1 tablespoon extra-virgin olive oil
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• 🧄 1 garlic clove, finely minced
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• 🌿 1 tablespoon finely chopped fresh rosemary
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• 🧂 1/4 teaspoon kosher salt
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• 🫑 1/4 teaspoon freshly ground black pepper
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• 🌶️ 1/8 teaspoon red pepper flakes
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Directions

1. Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper.
2. Drain and rinse the chickpeas under cool running water until the liquid runs clear.
3. Spread the chickpeas on a clean kitchen towel, pat them thoroughly dry, and remove any loose skins.
4. Place the dry chickpeas in a medium bowl and add the olive oil, minced garlic, rosemary, salt, black pepper, and red pepper flakes.
5. Toss the chickpeas with the seasonings until every chickpea is lightly coated.
6. Spread the chickpeas in a single layer on the prepared baking sheet, leaving a little space between them.
7. Roast for 15 minutes, stir with a spatula, and continue roasting for 10 to 15 minutes, until golden brown and crisp on the outside.
8. Cool the chickpeas on the baking sheet for 5 minutes before dividing them into two servings; they will firm up as they rest.

Ingredients

• 🌽 1/2 cup dry polenta or coarse cornmeal
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• 🥛 1 cup 2% milk
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• 💧 1 cup water
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• 🌭 6 ounces Italian chicken sausage
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• 🫑 1 large bell pepper, thinly sliced
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• 🧅 1/2 medium yellow onion, thinly sliced
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• 🫒 1 tablespoon olive oil
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• 🥚 2 large eggs
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• 🧀 1 ounce finely grated Parmesan cheese
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• 🧂 1/2 teaspoon kosher salt
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Directions

1. Slice the chicken sausage into 1/2-inch pieces, thinly slice the bell pepper and onion, and grate the Parmesan before cooking.
2. Combine the milk, water, and salt in a medium saucepan and bring the mixture to a gentle simmer over medium heat, about 4 to 5 minutes.
3. Whisk the polenta slowly into the simmering liquid, reduce the heat to low, and cook for 15 to 20 minutes, stirring every 2 to 3 minutes, until thick and creamy; remove from the heat and stir in the Parmesan.
4. Heat the olive oil in a 10-inch skillet over medium heat until it shimmers, about 1 minute.
5. Add the sliced sausage and cook for 5 to 7 minutes, turning or stirring occasionally, until browned and cooked through to 165°F; transfer it to a plate.
6. Add the bell pepper and onion to the same skillet and sauté over medium heat for 6 to 8 minutes, stirring every minute, until softened and lightly browned.
7. Make two spaces among the vegetables, crack one egg into each space, cover the skillet, and cook over medium-low heat for 2 to 3 minutes, until the whites are set and the yolks remain soft.
8. Divide the polenta between two bowls, top each with half of the sausage and vegetables, add one soft egg, and serve immediately.

Ingredients

• 🍝 3.75 ounces dry lasagna noodles
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• 🧀 8 ounces part-skim ricotta cheese
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• 🌿 4 cups fresh spinach
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• 🍅 1 cup marinara sauce
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• 🧀 2 ounces part-skim mozzarella cheese, shredded
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• 🥗 4 cups mixed salad greens
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• 🍅 1 medium tomato
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• 🫒 2 teaspoons olive oil
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• 🧂 1/4 teaspoon salt
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• 🌶️ 1/8 teaspoon black pepper
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Directions

1. Preheat the oven to 375°F and lightly coat an 8-inch square baking dish with a thin layer of the marinara sauce.
2. Bring a large pot of salted water to a boil over high heat, cook the lasagna noodles according to the package directions until flexible but still firm, about 8 to 10 minutes, then drain and rinse them under cool water.
3. Wilt the spinach in a large dry skillet over medium heat until bright green and collapsed, about 2 minutes, then cool it briefly, squeeze out excess water, and chop it.
4. Stir the ricotta, spinach, salt, and black pepper together in a medium bowl until evenly combined.
5. Lay the noodles flat on a clean work surface, spread the ricotta mixture evenly over them, and roll each noodle firmly from one short end to the other.
6. Spread half of the remaining marinara in the baking dish, arrange the rolls seam-side down, spoon the rest of the marinara over them, and sprinkle the mozzarella on top.
7. Cover the dish with foil and bake for 20 minutes, then remove the foil and bake for 5 to 7 minutes more, until the sauce bubbles and the cheese is melted and lightly golden.
8. Toss the salad greens and chopped tomato with the olive oil in a bowl until lightly coated.
9. Let the roll-ups rest for 5 minutes, then serve 2 roll-ups with half of the salad alongside.

Ingredients

• 🥩 13 ounces boneless beef chuck, trimmed and cut into 2-inch pieces
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• 🧂 1 teaspoon kosher salt
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• 🫒 1 tablespoon olive oil
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• 🧅 1 medium yellow onion, finely chopped
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• 🍅 1 can (14.5 ounces) crushed tomatoes
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• 🍷 1/2 cup dry red wine
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• 🍚 1/2 cup long-grain white rice
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• 🌾 1/4 teaspoon saffron threads
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• 🌿 1/4 cup fresh parsley, finely chopped
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• 🍋 1 lemon
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Directions

1. Pat the beef dry with paper towels and season it evenly with 1/2 teaspoon of the kosher salt; heat a heavy Dutch oven or deep 10-inch skillet over medium-high heat, then add the olive oil and warm it until shimmering, about 1 minute.
2. Sear the beef in a single layer until browned on two sides, about 2 minutes per side; transfer it to a plate, working in batches if needed so the pieces do not touch.
3. Reduce the heat to medium, add the onion to the same pot, and cook until softened and lightly golden, 5 to 6 minutes, stirring every minute.
4. Pour in the red wine and scrape the browned bits from the bottom with a wooden spoon; simmer uncovered until the wine is reduced by about half, 3 to 4 minutes.
5. Stir in the crushed tomatoes, the remaining 1/2 teaspoon salt, and the seared beef with its juices; bring the sauce to a gentle simmer, cover, reduce the heat to low, and braise for 30 to 35 minutes, stirring once halfway through, until the beef is fork-tender and reaches at least 145°F.
6. While the beef braises, place the rice, saffron, and 3/4 cup water in a small saucepan; bring to a boil over medium-high heat, stir once, cover, reduce to low, and cook for 15 minutes until the water is absorbed and the rice is tender.
7. Remove the rice from the heat and let it rest, covered, for 5 minutes; fluff it gently with a fork and check the beef sauce for seasoning.
8. Finely chop the parsley, grate the zest from the lemon, and stir them together in a small bowl to make the gremolata; cut the lemon into wedges for serving.
9. Divide the saffron rice between two bowls, spoon the braised beef and sauce over the rice, and top each portion with gremolata and a lemon wedge; let the beef stand for 2 minutes before eating.

Ingredients

• 🍨 1 cup vanilla gelato
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• ☕ 2 fluid ounces freshly brewed espresso
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• 🍪 2 small almond biscotti (1 ounce total)
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Directions

1. Place two small dessert cups or bowls in the freezer for 5 minutes to chill them.
2. Scoop 1/2 cup of vanilla gelato into each chilled cup.
3. Brew 2 fluid ounces of espresso until hot and aromatic, using an espresso machine or stovetop moka pot.
4. Pour 1 fluid ounce of hot espresso over the gelato in each cup, aiming directly over the scoop so the edges begin to soften while the center stays cold.
5. Place one almond biscotti beside each affogato and serve immediately, while the espresso is hot and the gelato is only partially melted.
6. Dip the biscotti into the espresso-softened gelato as you eat it.