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RECIPES BY JESSICA D’AMBROSIO, MELISSA GAMAN, KHALIL HYMORE, STEVE JACKSON AND MATTHEW SKRINCOSKY

SOBA NOODLES WITH BRUSSELS SPROUTS AND PORK CHOPS

ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4

Kosher salt 8 ounces soba noodles 8 ounces shredded brussels sprouts 3 tablespoons ponzu sauce 2 tablespoons toasted sesame oil 1 tablespoon sugar 3 tablespoons rice vinegar 1 tablespoon grated fresh ginger 5 radishes, thinly sliced 3 scallions, thinly sliced Freshly ground pepper 12 ounces thin-cut boneless pork chops (4 to 6 chops) 1 tablespoon vegetable oil

1. Bring a large pot of salted water to a boil. Add the soba noodles and cook as the label directs. Put the brussels sprouts in a colander and drain the noodles on top of the brussels sprouts. Run under cool water to stop the cooking and drain well. 2. Whisk the ponzu sauce, sesame oil and sugar in a large bowl; remove 2 tablespoons to a small bowl. Whisk the vinegar and ginger into the large bowl. Add the noodle mixture, radishes and scallions, season with a big pinch each of salt and pepper and toss well. 3. Toss the pork chops with the reserved 2 tablespoons ponzu sauce mixture. Heat the vegetable oil in a large nonstick skillet over medium-high heat until it just starts smoking. Carefully add the chops and any remaining marinade and cook, turning a few times, until caramelized and just cooked through, 3 to 4 minutes. Transfer to a cutting board. 4. Divide the noodles among shallow bowls. Thinly slice the chops and add to the bowls. Spoon any remaining juices or glaze from the skillet over the meat.

Per serving: Calories 540; Fat 23 g (Saturated 5 g); Cholesterol 51 mg; Sodium 559 mg; Carbohydrate 58 g; Fiber 3 g; Sugars 8 g; Protein 30 g

SHEET PAN ARCTIC CHAR NIÇOISE SALAD

ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4

1 pound baby Yukon Gold potatoes, halved or quartered ¼ cup plus 1 teaspoon extra-virgin olive oil Kosher salt and freshly ground pepper 2 large eggs 12 ounces green beans, halved crosswise ½ cup pitted kalamata olives, plus 2 teaspoons brine 4 4- to 5-ounce Arctic char fillets, patted dry 1 tablespoon dijon mustard 2 tablespoons red wine vinegar 5 ounces baby salad greens 1 cup mixed fresh herbs (such as parsley and dill) 1 cup cherry tomatoes, halved

1. Place a baking sheet in the oven and preheat to 425˚ . Bring a small saucepan of water to a boil. Fill a bowl with ice water. Toss the potatoes in a separate bowl with 1 tablespoon olive oil and a pinch each of salt and pepper. Add the potatoes to the hot baking sheet, cut-side down, reserving the bowl. Bake until browned on the bottom, about 15 minutes. 2. Meanwhile, add the eggs to the boiling water; cook 9 minutes. Remove and transfer to the ice water; set aside. 3. Add the green beans and olives to the reserved bowl and toss with 1 tablespoon olive oil and a pinch each of salt and pepper. After the potatoes have browned, toss and move to one side of the pan. Add the green beans and olives to the other side. Brush the char with 1 teaspoon olive oil and season with salt and pepper. Place the fillets on top of the vegetables and bake until the fish is just cooked through and easily flakes with a fork, 10 to 12 minutes. 4. Whisk together the mustard, olive brine, vinegar and remaining 2 tablespoons olive oil in a small bowl. Combine the salad greens and herbs in a large bowl; toss with three-quarters of the dressing. 5. Divide the salad among bowls. Top with the fish, tomatoes, potatoes, green beans and olives. Peel and slice the hard-boiled eggs and add to the salads. Drizzle with the remaining dressing.

Per serving: Calories 540; Fat 32 g (Saturated 7 g); Cholesterol 138 mg; Sodium 699 mg; Carbohydrate 31 g; Fiber 5 g; Sugars 4 g; Protein 34 g

GREEN ENCHILADA SKILLET CASSEROLE

ACTIVE: 25 min l TOTAL: 35 min l SERVES: 4

8 corn tortillas 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1 pound ground turkey 2 cloves garlic, finely chopped 2 teaspoons ground cumin 2 teaspoons chili powder 1 cup frozen riced mixed broccoli and cauliflower 1 4-ounce can diced green chiles 2 10-ounce cans green enchilada sauce (about 2¼ cups) 4 ounces pepper jack or monterey jack cheese, diced ½ cup packed fresh cilantro, roughly chopped

1. Preheat the oven to 450˚ . Stack the tortillas and cut into 8 triangles each (or just tear them). Toss with 1 tablespoon olive oil and a pinch each of salt and pepper. Spread in a single layer on a baking sheet and bake, stirring once, until crisp and lightly browned around the edges, 10 to 15 minutes. 2. Meanwhile, heat the remaining 1 tablespoon olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the turkey and cook, breaking it up with a wooden spoon, until mostly cooked through, about 4 minutes. Add the garlic, cumin, chili powder, ½ teaspoon salt and a few grinds of pepper and cook until the meat is fully cooked, well coated and browned, 2 to 3 minutes. Add the frozen riced vegetables and canned chiles and cook until the vegetables are tender and the skillet is dry, 2 to 3 minutes. Remove from the heat. 3. Add the baked tortillas and enchilada sauce to the skillet and toss to combine. Stir in half the cheese, then top with the remaining cheese. Bake until bubbly around the edges and the cheese is melted, about 10 minutes. Top with the cilantro.

Per serving: Calories 520; Fat 28 g (Saturated 9 g); Cholesterol 109 mg; Sodium 1,017 mg; Carbohydrate 35 g; Fiber 6 g; Sugars 7 g; Protein 33 g

CAJUN STEAK AND GRITS

ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4

1½ pounds flank steak Kosher salt and freshly ground pepper 2 tablespoons Cajun seasoning 2 tablespoons extra-virgin olive oil 1 cup quick-cooking grits 4 ounces extra-sharp cheddar cheese, shredded (about 1 cup) ½ cup whole milk 3 tablespoons unsalted butter 1 onion, diced 1 red bell pepper, diced 2 stalks celery, diced, plus celery leaves for topping 3 tablespoons apple cider vinegar

1. Cut the steak into 4 equal-size pieces. Season lightly with salt and pepper. Rub the Cajun seasoning all over the steak. Heat 1 tablespoon olive oil in a large cast-iron skillet over medium-high heat until almost smoking. Add the steak; cook until charred in spots, about 4 minutes per side for medium rare. Remove to a plate. 2. Meanwhile, make the grits: Bring 3½ cups water to a boil in a large saucepan; season with ½ teaspoon salt. Whisk in the grits and reduce to a simmer. Cover and cook, stirring occasionally, until thickened, 5 to 6 minutes. Lower the heat and whisk in the cheese, milk and 2 tablespoons butter; season with salt and pepper. Keep warm over low heat. 3. In the same skillet you cooked the steak, heat the remaining 1 tablespoon olive oil over medium heat. Add the onion, bell pepper and celery and season with salt and pepper. Cook, stirring occasionally, until softened and browned, 7 to 8 minutes. Add the vinegar and cook until evaporated, about 30 seconds. Remove from the heat and stir in the remaining 1 tablespoon butter. 4. Divide the grits among bowls. Slice the steak and place on top of the grits. Top with the vegetable mixture and celery leaves.

Per serving: Calories 710; Fat 40 g (Saturated 18 g); Cholesterol 167 mg; Sodium 973 mg; Carbohydrate 38 g; Fiber 3 g; Sugars 4 g; Protein 47 g

SPICED CHICKEN THIGHS WITH DRIED FIGS

ACTIVE: 30 min l TOTAL: 40 min l SERVES: 4

1 cup basmati rice, well rinsed 1 cinnamon stick 3 bay leaves, preferably fresh Kosher salt 1¼ pounds skinless, boneless chicken thighs, cut into 2-inch pieces 2 teaspoons paprika 1 tablespoon vegetable oil 1 shallot, minced 1 cup dried figs, halved ¼ cup white wine vinegar 1 cup low-sodium chicken broth ¼ cup chopped fresh parsley

1. Combine the rice, cinnamon stick, 1 bay leaf, ½ teaspoon salt and 1½ cups water in a saucepan over medium-high heat. Bring to a boil and stir. Reduce the heat to low, cover and cook until the liquid is absorbed and the rice is tender, about 17 minutes. Remove from the heat and set aside, covered. 2. Meanwhile, season the chicken with salt and the paprika. Heat a large skillet over medium-high heat. Add the vegetable oil and heat until shimmering. Add the chicken and cook, undisturbed, until well browned, 4 to 5 minutes. Flip and cook until browned on the other side, 3 to 5 more minutes. Remove to a plate. 3. Add the shallot to the skillet; cook, stirring, 30 seconds. Stir in the figs, then add the vinegar and remaining 2 bay leaves. Cook, scraping up any browned bits, until the liquid is mostly reduced, 1 minute. Return the chicken to the skillet along with any juices from the plate; add the broth. Bring to a boil, then reduce the heat, cover and simmer until the chicken is cooked through and the liquid is reduced but still saucy, 10 to 12 minutes; season with salt. 4. Fluff the rice, discarding the cinnamon stick and bay leaf, and divide among plates. Top with the chicken, figs and sauce and sprinkle with the parsley.

Per serving: Calories 470; Fat 11 g (Saturated 2 g); Cholesterol 133 mg; Sodium 640 mg; Carbohydrate 61 g; Fiber 5 g; Sugars 19 g; Protein 34 g

FUL MEDAMES WITH EGGS AND PITA

ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4

¼ cup extra-virgin olive oil, plus more for serving 2 cloves garlic, minced 1 onion, diced Kosher salt and freshly ground pepper 2 teaspoons ground cumin 2 14-ounce cans fava beans, drained and rinsed 1 small jalapeño pepper, seeded and roughly chopped 1 cup fresh parsley, plus torn leaves for topping 1 tablespoon grated lemon zest, plus 2 tablespoons lemon juice 1 large tomato, diced ½ English cucumber, diced 4 large eggs 4 pieces pita, toasted and cut into wedges

1. Heat the olive oil in a large skillet over medium heat. Add the garlic and half of the onion; season with ½ teaspoon each salt and pepper and the cumin. Cook, stirring, until the onion is soft, about 3 minutes. 2. Add the fava beans and 1¼ cups water to the skillet. Bring to a simmer and cook until the beans are tender, 6 to 8 minutes. Mash the beans slightly with a potato masher or a large serving fork, leaving some of the beans whole. Add an additional ¼ cup water if the beans are too stiff; they should have the consistency of a thick stew. 3. Combine the jalapeño, parsley, lemon zest and lemon juice in a food processor and pulse until fine. Stir the mixture into the beans and season with more salt and pepper. Stir together the remaining onion, the tomato and cucumber in a bowl. 4. Bring a large pot of water to a gentle simmer. One at a time, crack each egg into a small bowl and gently slip into the simmering water. Cook until the whites are set and the yolks are cooked to the desired doneness, 3 to 5 minutes. Remove with a slotted spoon. 5. Divide the bean mixture among bowls. Top with the poached eggs and tomato-cucumber mixture; drizzle with olive oil and sprinkle with parsley. Serve with the pita wedges.

Per serving: Calories 600; Fat 25 g (Saturated 4 g); Cholesterol 185 mg; Sodium 954 mg; Carbohydrate 68 g; Fiber 12 g; Sugars 4 g; Protein 23 g

Cover Recipe

ORECCHIETTE WITH BUTTERNUT SQUASH AND SAUSAGE

ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4

Kosher salt 5 tablespoons extra-virgin olive oil 3 cloves garlic, peeled and smashed 2 Italian sausages (preferably hot), removed from the casings and crumbled (about 6 ounces) 1 pound butternut squash, peeled and cut into ½-inch cubes 1½ tablespoons fresh oregano 10 ounces orecchiette ½ cup grated parmesan cheese Red pepper flakes and/or fresh basil, for topping

1. Bring a large pot of salted water to a boil. Combine the olive oil, garlic and sausage in a large nonstick skillet over medium-high heat. Cook, stirring occasionally, until the sausage is cooked through, about 5 minutes. Remove the garlic and sausage with a slotted spoon to a plate, keeping all the oil in the skillet. Add the squash to the skillet; season with salt. Cook, stirring occasionally, until the squash is lightly browned and tender, 8 to 10 minutes. Stir in the oregano. 2. When you add the squash to the skillet, add the pasta to the boiling water and cook as the label directs for al dente. Reserve 1½ cups cooking water, then drain. 3. Add the sausage and garlic, pasta and 1 cup cooking water to the skillet with the squash. Cook, tossing occasionally, until the pasta is well coated, about 1 minute. Add more of the remaining cooking water if the mixture seems dry; season with salt. 4. Divide the pasta among bowls. Top with the parmesan and sprinkle with red pepper flakes and/or basil.

Per serving: Calories 650; Fat 34 g (Saturated 9 g); Cholesterol 41 mg; Sodium 736 mg; Carbohydrate 68 g; Fiber 3 g; Sugars 3 g; Protein 19 g

WHOLE ROASTED BRANZINO WITH COUSCOUS SALAD

ACTIVE: 20 min l TOTAL: 30 min l SERVES: 4

3 tablespoons extra-virgin olive oil, plus more for the pan 1 cup pearl couscous 4 whole branzinos (12 to 16 ounces each), cleaned Kosher salt and freshly ground pepper 1 lemon, thinly sliced, plus 2 tablespoons lemon juice 1 bunch parsley, leaves finely chopped, plus 4 sprigs 2 teaspoons dijon mustard ½ small red onion, chopped ¾ cup pomegranate seeds ¾ cup pecans, toasted and roughly chopped

1. Preheat the oven to 400˚ . Rub a rimmed baking sheet with olive oil and set aside. Cook the couscous as the label directs. 2. Meanwhile, season the cavity of the fish with salt and pepper. Stuff the lemon slices and parsley sprigs into the cavities, reserving about 8 lemon slices for serving. Arrange the fish on the baking sheet in an even layer and roast until the flesh flakes easily with a fork, 16 to 18 minutes. Remove from the oven and let stand 5 minutes. 3. Whisk the olive oil, lemon juice, mustard and ½ teaspoon each salt and pepper in a large bowl. Add the couscous, chopped parsley, red onion, pomegranate seeds and pecans; toss well to coat. Season with salt and pepper. 4. Transfer each whole fish to a plate, or remove the fillets and transfer to plates (see page 55). Serve with the couscous salad and reserved lemon slices.

Per serving: Calories 650; Fat 30 g (Saturated 4 g); Cholesterol 90 mg; Sodium 579 mg; Carbohydrate 47 g; Fiber 6 g; Sugars 6 g; Protein 48 g

CHORIZO, SHRIMP AND CHICKPEA SOUP

ACTIVE: 30 min l TOTAL: 40 min l SERVES: 4

1 bunch scallions, white and light green parts roughly chopped (dark green parts separated) 3 cloves garlic 3 stalks celery, roughly chopped 3 carrots, roughly chopped 2 tablespoons extra-virgin olive oil, plus more for drizzling ½ pound fully cooked chorizo (not dried), chopped 1 pound red-skinned potatoes, diced 1 15-ounce can chickpeas, undrained 4 cups low-sodium chicken broth Kosher salt and freshly ground pepper 1 pound medium shrimp, peeled and deveined ½ teaspoon smoked paprika

1. Combine the white and light green parts of the scallions, the garlic, celery and carrots in a food processor. Pulse until finely chopped. 2. Heat the olive oil in a large pot over medium-high heat. Add the chorizo and cook, stirring, until browned, about 4 minutes. Transfer to a small bowl using a slotted spoon. Add the vegetable mixture to the pot and cook until softened, about 3 minutes. Add the potatoes, chickpeas (with their liquid), chicken broth, 1 cup water, ¾ teaspoon salt and a few grinds of pepper. Cover and bring to a boil, then uncover and cook until the vegetables are tender, about 10 minutes. Meanwhile, thinly slice the dark green scallion tops. 3. Remove the pot from the heat and stir in the shrimp, paprika and chorizo. Cover and let stand until the shrimp are pink, about 2 minutes; season with salt and pepper. 4. Divide the soup among bowls. Sprinkle with the sliced scallion greens and drizzle with olive oil.

Per serving: Calories 680; Fat 36 g (Saturated 10 g); Cholesterol 185 mg; Sodium 1,602 mg; Carbohydrate 46 g; Fiber 10 g; Sugars 7 g; Protein 45 g

CREOLE CHICKEN WITH CORNBREAD STUFFING

ACTIVE: 35 min l TOTAL: 40 min l SERVES: 4

4 tablespoons unsalted butter 1 large red onion, chopped 2 stalks celery, chopped 4 ears of corn, kernels sliced off (or 3 cups thawed frozen corn) Kosher salt and freshly ground pepper 1 tablespoon chopped pickled hot peppers 4 cups cubed cornbread, preferably stale (about ½-inch cubes) 4 skinless, boneless chicken breasts (6 to 8 ounces each) 2 teaspoons Creole seasoning 1 tablespoon vegetable oil Juice of ½ lemon ¼ cup chopped fresh parsley

1. Preheat the oven to 450˚ . Melt 2 tablespoons butter in a large ovenproof nonstick skillet over medium-high heat. Add the red onion, celery, corn, ½ teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until lightly browned, 5 to 7 minutes. Stir in the pickled peppers and ½ cup water. Bring to a simmer, then stir in the cornbread to combine. Cut 1 tablespoon butter into small cubes and scatter over the top. Transfer the skillet to the oven and cook until golden brown on top, 15 to 20 minutes. 2. Meanwhile, heat a separate large ovenproof skillet over mediumhigh heat. Season the chicken with salt, pepper and the Creole seasoning. Add the vegetable oil to the skillet; heat until shimmering. Add the chicken and cook until well browned on the bottom, 4 to 5 minutes. Flip the chicken, then transfer the skillet to the oven and cook until the chicken is just cooked through, 5 to 7 minutes. 3. Return the skillet with the chicken to the stovetop over medium heat; add the remaining 1 tablespoon butter and the lemon juice. Cook, swirling the butter, until combined. Remove from the heat and remove the chicken to a cutting board. 4. Divide the cornbread stuffing among plates. Sprinkle with the parsley. Slice the chicken and serve with the stuffing. Spoon the pan sauce over the chicken.

Per serving: Calories 570; Fat 24 g (Saturated 10 g); Cholesterol 192 mg; Sodium 751 mg; Carbohydrate 39 g; Fiber 4 g; Sugars 13 g; Protein 51 g

GEMELLI WITH PESTO, POTATOES AND GREEN BEANS

ACTIVE: 25 min l TOTAL: 25 min l SERVES: 4

Kosher salt 10 ounces gemelli 8 ounces green beans, halved crosswise 4 small red-skinned potatoes (about 8 ounces) 1 tablespoon extra-virgin olive oil Freshly ground pepper 1 7-ounce container refrigerated pesto (about ¾ cup) 1 teaspoon grated lemon zest

1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the green beans during the last 2 minutes of cooking. Reserve ¾ cup cooking water, then drain the pasta and green beans. Set the pot aside. 2. Meanwhile, pierce the potatoes all over with a fork. Microwave until tender, about 5 minutes. Let cool slightly, then chop. 3. Heat the olive oil in the reserved pot over medium-high heat. Add the potatoes, season with salt and pepper and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the pasta and green beans and stir to coat. 4. Remove the pot from the heat and add the pesto, lemon zest and ¼ cup reserved cooking water; toss to coat, adding more cooking water as needed to loosen. Season with salt and pepper.

Per serving: Calories 570; Fat 26 g (Saturated 5 g); Cholesterol 15 mg; Sodium 539 mg; Carbohydrate 71 g; Fiber 6 g; Sugars 9 g; Protein 17 g

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for more weeknight recipes! MEATBALL MARSALA

ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4

1½ pounds Yukon Gold potatoes, cut into 1-inch chunks Kosher salt 12 ounces ground beef chuck 12 ounces sweet Italian sausage, casings removed ⅓ cup breadcrumbs 1 large egg, lightly beaten 2 cups low-sodium chicken broth Freshly ground pepper 6 tablespoons unsalted butter, cut into pieces 12 ounces sliced mixed mushrooms 1 tablespoon all-purpose flour 1 cup dry Marsala wine 1 cup fresh parsley, chopped

1. Put the potatoes in a saucepan and cover with water by 1 inch; season with salt. Bring to a boil, then reduce to a simmer; cook until tender, 20 minutes. Drain and return to the saucepan. 2. Meanwhile, preheat the broiler. Combine the beef, sausage, breadcrumbs, egg, ½ cup chicken broth, ½ teaspoon salt and a few grinds of pepper in a medium bowl; mix with your hands until combined. Form into twelve 2-inch meatballs and arrange on a rimmed baking sheet. Broil until browned, about 7 minutes. 3. Melt 1 tablespoon butter in a large pot or dutch oven over high heat. Add the mushrooms, ½ teaspoon salt and a few grinds of pepper. Cook, stirring, until the mushrooms are softened, about 8 minutes. Sprinkle in the flour and stir to coat. Stir in the wine and bring to a boil. Add 1 cup chicken broth and return to a boil, then reduce the heat to medium high and add the meatballs. Simmer, stirring occasionally, while you mash the potatoes. 4. Add the remaining 5 tablespoons butter and ½ cup chicken broth to the potatoes and mash. Season with salt and pepper. Divide the potatoes among plates. Stir the parsley into the meatball mixture; spoon over the potatoes.

Per serving: Calories 730; Fat 41 g (Saturated 19 g); Cholesterol 169 mg; Sodium 1,036 mg; Carbohydrate 54 g; Fiber 4 g; Sugars 8 g; Protein 35 g

Healthy Sides

MAPLE-BRAISED CARROTS

Trim and peel 1½ pounds carrots; halve lengthwise and crosswise. Melt 2 tablespoons butter in a skillet over medium-high heat. Add 2 teaspoons grated ginger and cook 30 seconds. Add the carrots, 3 tablespoons maple syrup, 4 strips lemon zest, 2 thyme sprigs, ¾ teaspoon kosher salt, a pinch of cayenne and ½ cup water; stir. Bring to a boil, then cover and simmer until tender but still saucy, 15 minutes. Discard the thyme; top with chopped chives. ROASTED BROCCOLI WITH TAHINI YOGURT

Trim the ends of 1¼ pounds broccoli and quarter the stalks lengthwise. Toss with olive oil and salt. Roast cut-side down on a preheated baking sheet at 450˚ , flipping once, until browned and tender, about 30 minutes. Whisk together ¾ cup plain yogurt, 2 tablespoons each tahini and lemon juice, 1 grated garlic clove and a pinch of salt; spoon over the broccoli. Sprinkle with ground sumac and chopped scallions, dill and cilantro.

CREAMY LEMON ORZO WITH WINTER GREENS

Cook 2 cups sliced Tuscan kale in olive oil in a nonstick skillet over medium-high heat, 2 minutes. Add 2 sliced garlic cloves and cook 1 minute; season with salt and pepper. Add 2 cups vegetable broth and ½ cup heavy cream; bring to a simmer. Stir in 1 cup orzo and cook 9 minutes. Stir in 3 ounces baby spinach. Turn off the heat; stir in ¾ cup grated parmesan and 1 tablespoon each lemon zest and juice. Season with salt and pepper. Drizzle with olive oil. EVERYTHING-SPICED SPAGHETTI SQUASH

Put 1 large halved and seeded spaghetti squash in a bowl with 2 tablespoons water. Cover and microwave until tender, about 15 minutes; scrape into strands. Brown 2 sliced shallots in a skillet with butter and olive oil, 4 to 5 minutes; season with salt and pepper. Add 3 sliced garlic cloves and cook 1 minute. Add the squash and cook 2 minutes. Stir in 1 tablespoon toasted sesame seeds and 2 teaspoons poppy seeds; season with salt.