Sheet-pan chicken with roasted spring vegetables & lemon vinaigrette

Active: 30 minutes; Total: 50 minutes; Yield: 4 servings

Lemon, zested, juiced	1
Oil, olive	1 tablespoon + 1 tablespoon
Feta cheese, crumbled	1 tablespoon
Honey	½ teaspoon
Chicken breast halves, boneless, skinless, cut in half lengthwise	2
Mayonnaise, light	¼ cup
Garlic, minced	2 cloves + 4 cloves
Panko bread crumbs	½ cup
Parmesan, grated	3 tablespoons
Salt, kosher	¼ teaspoon + ¼ teaspoon
Black pepper, freshly ground	¼ teaspoon + ¼ teaspoon
Olive oil cooking spray
Asparagus, cut into 1-inch pieces	2 cups
Cremini mushrooms, freshly sliced	1 ½ cups
Grape tomatoes, halved	1 ½ cups
Dill, freshly snipped

1. Preheat oven to 475°F; place a 15x10-inch baking pan in the oven. 
2. In a small bowl, whisk the zest and juice together with 1-tablespoon oil, feta and honey; set aside. 
3. Using a meat mallet, flatten the chicken between plastic wrap until ½-inch thick. 
4. Place the chicken in a medium bowl, and add the mayonnaise, 2-cloves minced garlic; stir to coat. 
5. In a shallow dish, combine the panko, parmesan, ¼-teaspoon salt, and ¼-teaspoon pepper. 
6. Dip the chicken in the crumb mixture, turning to coat; lightly coat tops of chicken with cooking spray. 
7. In a large bowl, combine the asparagus, mushrooms, tomatoes, 1-tablespoon oil, remaining garlic, ¼-teaspoon salt, and ¼-teaspoon pepper. 
8. Carefully place the chicken in one end of the hot pan, and place the vegetable mixture in the other end. 
9. Roast 18 to 20 minutes, or until the chicken is done and the vegetables are tender. 
10. Drizzle the chicken and vegetables with the vinaigrette and sprinkle with dill. 

Recipe by EatingWell Test Kitchen.

Lomo saltado (Peruvian beef stir-fry)

Active: 35 minutes; Total: 35 minutes; Yield: 4 servings

Soy sauce	2 tablespoons + 1 teaspoon
Oyster sauce	2 tablespoons + 1 teaspoon
Vinegar, white wine	5 teaspoons
Beef tenderloin, trimmed, cut into 2-inch-long, ½-inch-wide strips	1 pound
Oil, vegetable	1 ½ teaspoons + 1 ½ teaspoons + 1 teaspoons
Red onion, halved, sliced through root end into ¾-inch pieces	1 small
Garlic, minced	2 cloves
Plum tomatoes, cored, seeded, cut into ¾-inch-thick wedges	2
Aji amarillo chiles, stemmed, halved, seeded, sliced lengthwise	2
French fries, cooked	8 ounces
Cilantro, freshly chopped	2 tablespoons

1. Whisk the soy sauce, oyster sauce, and vinegar together in a small bowl; set aside. 
2. Heat an empty 14-inch flat-bottom wok over high heat until just beginning to smoke. 
3. Drizzle 1 ½-teaspoons oil around the wok’s perimeter; heat until smoking. 
4. Add half of the beef; use tongs to break up any meat that clumps. 
5. Cook, without stirring, until the beef is browned on the bottom, about 1 minute, then stir and cook until the beef is browned around the edges, about 1 minute longer. 
6. Transfer the beef to a medium bowl. 
7. Wipe the wok clean, and repeat with another 1 ½-teaspoons oil and remaining beef. 
8. Wipe the wok clean, then add 1-teaspoon oil; heat over high heat until just beginning to smoke. 
9. Add the onion and cook, stirring occasionally, until beginning to brown, about 1 minute. 
10. Add garlic and cook until fragrant, about 30 seconds; transfer to the bowl with the beef. 
11. Return the wok to high heat, add the soy sauce mixture, and bring to a simmer. 
12. Cook the sauce until is thickened slightly, about 1 minute. 
13. Add the beef mixture and simmer, stirring occasionally, until the sauce is thick enough to coat but still pools slightly at the bottom of the wok, 1 to 2 minutes. 
14. Turn heat off, add tomatoes and chiles, and toss to combine. 
15. Gently fold in the French fries. 
16. Transfer to a platter, garnish with cilantro, and serve with cooked rice. 

Recipe by David Yu, from America’s Test Kitchen.

Pork chop Milanese with arugula salad

Active: 40 minutes; Total: 40 minutes; Yield: 4 servings

Pork chops, bone-in, rib-cut, about ½-inch thickness; frenched, fat and membrane removed, pounded to ¼-inch thickness	4
Salt, kosher	1 ½ teaspoons + ½ teaspoon +  ¼ teaspoon
Pepper, freshly ground	½ teaspoon + ½ teaspoon + ¼ teaspoon
Flour, all-purpose	½ cup
Eggs; beaten	3 large
Breadcrumbs, plain	1 cup
Parmesan cheese, grated	½ cup + ½ cup
Italian seasoning blend	1 ½ teaspoon
Canola oil	¾ cup
Arugula	4 cups
Olive oil, extra-virgin	1 tablespoon
Vinegar, white wine	1 tablespoon
Tomatoes, cherry; cut in half	½ cup

1. Preheat the oven to 200°F. 
2. Set a wire rack on a large rimmed baking sheet; set aside. 
3. Season the pork chops evenly with 1 ½-teaspoons salt and ½-teaspoon pepper. 
4. Place the flour in a large, shallow bowl. 
5. Place the eggs in another large, shallow bowl. 
6. In a third large, shallow bowl, stir together the breadcrumbs, ½-cup cheese, Italian seasoning, ½-teaspoon salt, and ½-teaspoon pepper. 
7. Working in batches, dredge the chops in the flour, shaking to remove excess; dip in the egg, letting excess drip off. 
8. Dredge in the breadcrumb mixture, patting to adhere; transfer the coated chops to a parchment paper-lined work surface. 
9. In a large skillet, pour canola oil in to a depth of ¼ an inch; heat over medium-high heat until shimmering. 
10. Working in batches, cook the chops until golden brown and a thermometer inserted near, but not touching, the bone registers 140°F, 2 to 3 minutes a side. 
11. Place the chops on the prepared wire rack on a baking sheet, and sprinkle with salt to taste; transfer to the preheated oven to keep warm while preparing the remaining chops and salad. 
12. Combine the arugula and ½-cup cheese in a medium bowl. 
13. Sprinkle with salt and pepper, and drizzle with olive oil and vinegar; toss to combine, and garnish with tomatoes. 
14. Serve salad with the pork chops. 

Recipe from Food & Wine Annual 2025.

Chicken, zucchini & corn enchiladas

Active: 25 minutes; Total: 55 minutes; Serves: 8

Tomatoes, crushed	28 ounces
Onions, white, diced; divided	2 large
Garlic	2 cloves
Chile pepper, dried, chipotle or ancho	1
Chili powder	1 ½ tablespoons
Oregano, dried (preferably Mexican)	1 ½ tablespoons
Cumin, ground	1 ½ teaspoons
Salt	½ teaspoon
Tortillas, corn	16
Zucchini, diced	2 cups
Corn kernels	2 cups
Cheese, cheddar, shredded	2 cups
Chicken, rotisserie	2 cups

1. Preheat the oven to 425°F. 
2. Combine the tomatoes, 1-cup onions, garlic, chile, chili powder, oregano, cumin, and salt in a blender; puree until smooth, about 1 minute. 
3. Spread ½-cup sauce in a 9-by-13-inch baking dish. 
4. Layer four tortillas over the sauce. 
5. Top with ½-cup zucchini, ½-cup corn, ½-cup cheese, ½-cup chicken, and ¼-cup onion; repeat the layers twice. 
6. Top with the remaining tortillas, zucchini, corn, chicken, and onions. 
7. Spread the remaining sauce on top. 
8. Coat a large piece of foil with cooking spray, and cover the baking dish tightly; bake the enchiladas for 10 minutes. 
9. Remove the foil, and sprinkle the remaining ½-cup cheese. 
10. Continue baking until the cheese is melted and the edges are staring to brown, 15 to 20 minutes longer. 

Recipe from Eating Well. 

Chicken tikka meatballs with ginger rice

Active: 20 minutes; Total: 1 hour 25 minutes; Serves: 8

Ginger root, peeled, chunk cut	5-inch piece
Garlic, halved	8 cloves
Oil, canola	1 teaspoon + 1 tablespoon
Rice, long grain, uncooked	1 ½ cup
Water	3 cups
Green onions, sliced	3 + 3
Garam masala, divided	1 tablespoon + 1 ½ teaspoons
Tomatoes, crushed	28 ounces
Cream, heavy whipping	½ cup
Salt, dividied	½ teaspoon + 1 teaspoon
Cilantro leaves, fresh, chopped	1/3 cup + 1/3 cup
Pepper, freshly ground	¼ teaspoon
Chicken, ground	2 pounds
Sour cream	½ cup
Lime juice, fresh	1 tablespoon
Cumin, ground	¼ teaspoon

1. Preheat the oven to 375°F. 
2. In a food processor, process the ginger until a paste forms; remove and set aside. 
3. Repeat with the garlic; remove and set aside. 
4. In a small saucepan, heat 1-teaspoon oil over medium heat. 
5. Add the rice and 1-teaspoon ginger paste; cook and stir until the rice is lightly browned, 3 to 4 minutes. 
6. Stir in the water; bring to a boil. 
7. Reduce heat; simmer, covered, until the rice is tender, 15 to 20 minutes. 
8. Meanwhile, in a Dutch oven, heat 1-tablespoon oil over medium heat. 
9. Add half of the garlic paste and half of the remaining ginger paste; cook and stir until fragrant, about 1 minute. 
10. Add half of the green onions and 1-tablespoon garam masala; cook and stir 1 minute longer. 
11. Stir in the tomatoes, cream, and ½-teaspoon salt; heat through (do not allow to boil). 
12. In a large bowl, combine 1/3-cup cilantro, pepper, and the remaining green onions, ginger and garlic pastes, 1 ½-teaspoons garam masala, and 1-teaspoon salt. 
13. Add the chicken; mix lightly but thoroughly. 
14. Shape mixture into 1 ½-inch balls; place meatballs on a greased rack in a 15x10x1-inch baking sheet. 
15. Bake until browned, about 15 to 20 minutes. 
16. Transfer the meatballs to the sauce; cook until heated through. 
17. Stir in remaining cilantro. 
18. Combine the sour cream, lime juice, cumin, and pinch of salt. 
19. Fluff the rice with a fork; serve with the meatballs and sauce. 
20. Drizzle with the sour cream mixture; top with additional cilantro and green onions. 

Recipe from Taste of Home.