5EasyDinners

#1 / Cheesy Broccoli Rabe Pizza

2 cloves garlic

1∕2 tsp. kosher salt, divided

1∕4 cup olive oil

1 lb. fresh pizza dough, at room temperature

All-purpose flour, for dusting

1 lb. fresh broccoli rabe, chopped (about 6 cups)

1 cup jarred marinara sauce

1∕4 tsp. crushed red pepper

8 oz. fresh mozzarella cheese, torn into small pieces

1 oz. pecorino Romano cheese, grated (about 2∕3 cup) Hot honey, such as Mike’s (optional)

PREHEAT oven to 475°F with racks in upper and lower thirds of oven. Place a large ovenproof skillet on top rack while oven preheats.

MEANWHILE, chop garlic on a cutting board and sprinkle with 1∕4 teaspoon salt. Smash into a paste with flat side of a chef’s knife. Transfer to a medium bowl and stir in oil.

DUST a large rimmed baking sheet with flour. Place pizza dough on baking sheet and stretch into a rectangle or oval. Brush with 1 tablespoon garlic oil. Add broccoli rabe to bowl of garlic oil; sprinkle with remaining 1∕4 teaspoon salt and toss. Carefully add broccoli rabe to hot skillet in oven. Place pizza dough on bottom rack. Bake until edges are puffed and golden, about 15 minutes.

REMOVE crust from oven. Top with marinara sauce and sprinkle with crushed red pepper and mozzarella. Remove broccoli rabe from oven and add to top of pizza. Return pizza to bottom rack and bake until cheese melts and crust is dark golden brown, 5 to 8 minutes. Let cool for 5 minutes. Sprinkle with pecorino Romano and, if desired, drizzle with hot honey.

PER SERVING: 624 Calories, 35g Fat (12g Saturated), 48mg Cholesterol, 6g Fiber, 25g Protein, 57g Carbs, 1,143mg Sodium, 7g Sugar

#2 / Crispy Cod with Couscous & Fennel

3 Tbsp. olive oil, divided, plus more for baking sheet

4 5-oz. skinless cod fillets

11/2 tsp. ground coriander, divided

1 tsp. kosher salt, divided

1/2 tsp. freshly ground black pepper, divided

2 Tbsp. mayonnaise

1/2 cup panko

1 large navel orange, halved

1 medium bulb fennel, cut into 12 wedges, fronds reserved and chopped

1 cup couscous

PREHEAT oven to 450°F with rack in upper third of oven. Lightly oil a large rimmed baking sheet.

Pat cod dry and sprinkle with 1 teaspoon coriander, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread mayonnaise on top of cod. Toss together panko and 1 tablespoon oil in a shallow dish; press mayonnaise side of cod into panko mixture to coat. Transfer cod, panko side up, to 1 side of prepared baking sheet.

PLACE orange halves, cut side down, and fennel wedges on other side of baking sheet. Drizzle fennel with remaining 2 tablespoons oil and sprinkle with 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Roast until cod is almost opaque but not completely cooked through and fennel is just tender, about 15 minutes. Increase oven to broil. Broil until cod and fennel are golden and cod flakes easily with a fork, 3 to 5 minutes.

MEANWHILE, bring 1 cup water to a boil. Place couscous and remaining 1/4 teaspoon salt in a heatproof bowl; add boiling water to bowl. Cover with a heatproof plate and let stand for 5 minutes. Fluff with a fork.

CAREFULLY squeeze juice from 1 roasted orange half into couscous. Stir in remaining 1/2 teaspoon coriander. Cut remaining orange half into 4 wedges. Garnish couscous, fennel wedges, and cod with reserved fennel fronds. Serve with orange wedges for squeezing.

PER SERVING: 502 Calories, 17g Fat (3g Saturated), 64mg Cholesterol, 6g Fiber, 33g Protein, 52g Carbs, 667mg Sodium, 7g Sugar

#3 / Romesco Chicken & Pasta

8 oz. rigatoni or penne pasta

1 7-oz. jar whole sun-dried tomatoes in oil

1/4 cup chopped fresh flat-leaf parsley

11/4 tsp. kosher salt, divided, plus more for water

1/4 cup plus 2 Tbsp. chopped almonds, divided

2 jarred roasted red bell peppers, drained and chopped

2 cloves garlic, smashed

1/4 cup olive oil

1 Tbsp. sherry vinegar

4 chicken breast cutlets (1 lb. total)

1/2 cup heavy cream

BRING a large pot of salted water to a boil. Cook pasta according to package directions; drain, reserving 1/2 cup pasta water. MEANWHILE, drain tomatoes, reserving 3 tablespoons oil. Chop tomatoes; place 1/4 cup in a small bowl for gremolata.

ADD parsley, 1 tablespoon reserved tomato oil, 1/8 teaspoon salt, and 2 tablespoons almonds to tomatoes in bowl for gremolata.

MAKE romesco sauce: Process remaining chopped tomatoes, roasted red bell peppers, garlic, olive oil, 1/4 cup water, vinegar, remaining 1/4 cup almonds, and 1/2 teaspoon salt in a blender until smooth, about 30 seconds. HEAT remaining 2 tablespoons reserved tomato oil in a large skillet over medium-high. Pat chicken dry and sprinkle with 1/2 teaspoon salt. Add chicken to skillet; cook, turning occasionally, until well browned and cooked through, 2 to 3 minutes per side. Transfer chicken to a plate, reserving any drippings in skillet. ADD cooked pasta, cream, romesco, 1/4 cup reserved pasta water (plus more if needed), and remaining 1/8 teaspoon salt to skillet. Toss until pasta is well coated. Serve pasta with chicken, topped with gremolata.

PER SERVING: 709 Calories, 38g Fat (11g Saturated), 117mg Cholesterol, 4g Fiber, 37g Protein, 54g Carbs, 824mg Sodium, 4g Sugar

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Crafted with tomatoes vine ripened under the Italian sun, finely aged Italian cheeses, fresh cream and Mediterranean olive oil.