Harissa-spiced salmon with Israeli couscous

Active: 10 minutes; Total: 30 minutes; Serves: 4 to 6

Couscous, Israeli	1 cup
Chives	½ cup + 2 tablespoons
Mint, chopped	½ cup
Parsley, chopped	½ cup
Lemon juice, freshly squeezed	2 ½ tablespoons
Oil, extra-virgin olive	1 tablespoon + 2 tablespoons
Salt, kosher
Pepper, freshly ground
Salmon fillet, skin-on	1 ½ pounds
Harissa paste	3 tablespoons
Agave	1 ½ tablespoons

1. In a large pot over medium heat, warm 1-tablespoon oil, and then add the couscous, stirring to coat.
2. Cook until lightly toasted and golden brown, about 2 minutes.
3. Add 1 ½-cup water or broth, and simmer until the liquid is absorbed and the couscous is cooked through, about 10 minutes; fluff with a fork and side aside until cooled.
4. Preheat your oven in Broil mode setting 3 (low, if you got it), with a rack place in the second position from the top. 
5. In a bowl, toss the couscous with ½-cup chives, mint, parsley, lemon juice, and oil; season with salt and pepper. 
6. With the skin side up, make five to six slashes in the salmon fillet about ½ inch deep. 
7. In a bowl, whisk the harissa, agave, and 2-tablespoons chives; rub all over the salmon and in the slashes, then season with salt and pepper. 
8. Transfer the fish, skin side up, to a broiler pan with insert (use parchment paper if necessary). 
9. Broil the fillet for 10 to 12 minutes, until nearly cooked through and the skin is crisp. 
10. Cut the salmon into four to six pieces, and serve with the couscous. 

Recipe adapted from Food&Wine Magazine, March 2021.

Beef & fonio meatballs with sweet potato stew

Active: 55 minutes; Total: 1 hour 55 minutes; Serves: 4 to 6

Fonio, cooked according to package direction, cooled	½ cup (measure after cooking!)
Onions, finely chopped	2 mediums
Parmesan, finely grated	1 ounce
Eggs, lightly beaten	1 large
Thyme, chopped	2 tablespoons
Garlic, finely chopped	4 cloves
Salt	1 ½ teaspoons + 3/4 teaspoon +
Pepper, freshly ground,	¼ teaspoon +
Beef, 80% lean ground	1 pound
Peanut oil	¼ cup + 2 tablespoons
Bay leaf, fresh
Tomatoes, whole peeled, crushed by hand	28 ounces
Chicken broth, low-sodium	1 cup + ½ cup
Sweet potato, peeled, cut into 1-inch pieces	1 medium

1. Combine fonio, 1-cup onions, cheese, egg, thyme, 2-teaspoon garlic, 1 ½-teaspoons salt, ½-teaspoon pepper in a food processor. 
2. Process until the mixture forms a coarse paste, about 30 seconds. 
3. Transfer fonio mixture to a large bowl; add ground beef and 1-cup onions. 
4. Using your hands, gently combine the meat mixture. 
5. Shape sixteen balls; place on a parchment-lined baking sheet. 
6. Cover and chill at least 1 hour, or up to 8 hours or overnight. 
7. Heat ¼-cup oil in a large high-sided skillet over medium heat. 
8. Add bay leaf, remaining onions (about 2 cups), and remaining garlic (about 2-teaspoons). 
9. Cook, stirring often, until onions are golden brown, 15 to 20 minutes. 
10. Add tomatoes, 1-cup broth, 3/4-teaspoon salt, and ¼-teaspoon pepper. 
11. Cook, stirring often, until the sauce has thickened, 15 to 20 minutes. 
12. Stir in sweet potato and remaining ½-cup broth. 
13. Reduce heat to medium-low; cover and cook, stirring occasionally, until the potato is almost tender, 18 to 24 minutes. 
14. Heat remaining 2-tablespoons oil in a large skillet over medium-high heat. 
15. Working in batches if needed, cook meatballs in hot oil, turning occasionally, until browned on all sides, about 10 minutes; transfer to a plate. 
16. Nestle meatballs in skillet with sauce; cook, uncovered, over medium-low, until sweet potato is tender and meatballs are cooked through, 5 to 10 minutes. 
17. Season with salt and pepper to taste; garnish with parmesan. 

Recipe from Food&Wine Magazine, March 2021.

Crispy pork cutlets with tonnato sauce

Active: 20 minutes; Total: 40 minutes; Serves: 4

Olive oil, extra virgin	½ cup + ½ cup + ¼ cup
Caperberries	¼ cup +
Anchovy, drained	3 fillets
Lemon zest	1 ½ teaspoons
Lemon juice	1 tablespoon
Pepper, freshly ground	¼ teaspoon + ¼ teaspoon
Tonnino tuna fillets, oil packed, drained	13.4 ounces (2 jars)
Water	½ cup
Pork loin chops, pounded to ¼-inch thickness	4 6-ounce chops
Salt	1 ½ teaspoon
Flour, all purpose	½ cup
Eggs, lightly beaten	2 large
Panko	2 cups
Parsley leaves, loosely packed	2 cups
Onion, red, thinly sliced, rinsed, patted dry	¼ cup

1. Preheat your oven to 200°F. 
2. Process ½-cup oil, caper berries, anchovies, lemon zest and juice, and ¼-teaspoon pepper in a food processor until almost smooth, about 1 minute. 
3. Add tuna; process until thick and smooth, about 2 minutes, scraping down the sides as needed. 
4. Transfer to a bowl; stir in water until smooth; cover and refrigerate until ready to use. 
5. Sprinkle pork evenly on both side with salt and remaining pepper. 
6. Place the flour, eggs, and panic in three separate wide, shallow dishes. 
7. Working with one cutlet at a time, dredge in flour and shake off, dip in eggs and let drip a bit, and then dredge in the panko to coat; place on a plate. 
8. Heat ½-cup oil in a 12-inch skillet over medium heat. 
9. Working with one or two cutlet at a time, cook in the hot oil until golden brown, crisp, and cooked through, about 2 to 3 minutes per a side. 
10. Transfer to a baking sheet lined with paper towels; sprinkle evenly with salt to taste, and place in the preheated oven to keep warm. 
11. Repeat with remaining cutlets, adding the remaining oil to the skillet after cooking two cutlets. 
12. Divide cutlets among four plates; spoon about 1/3 cup tonnato sauce over each cutlet. 
13. Top evenly with parsley and onion.
14. Garnish with additional caperberries and pepper; serve with lemon wedges and remaining sauce. 

Recipe from Food&Wine Magazine, March 2021.

Chicken with ricotta dumplings

Active: 10 minutes; Total: 1 hour 10 minutes; Serves: 6

Cherry tomatoes	20 ounces
Olives, Nicoise	3/4 cup
Wine, dry red	1/3 cup
Salt	1/8 teaspoon +
Pepper, freshly ground	1/8 teaspoon +
Nutmeg, freshly ground	Pinch +
Chicken, boneless, skinless thighs	6
Olive oil, extra virgin	1 tablespoon
Ricotta	8 ounces
Parmesan, grated	½ cup + 2 tablespoons
Egg, lightly beaten	1 large
Flour, all-purpose	¼ cup
Oregano, fresh snipped	1 tablespoon

1. Preheat your oven to 400°F. 
2. In a 3-quart rectangular baking dish, combine the tomatoes, olives, wine, salt, pepper, and nutmeg; bake 20 minutes. 
3. Pat chicken dry with paper towels; brush with oil. 
4. Add chicken to the tomato mixture; bake 20 minutes. 
5. Meanwhile, in a medium bowl, combine the ricotta, ½ cup parmesan, egg, flour, oregano, pinch of salt, pinch of pepper, and pinch of nutmeg. 
6. Drop dumpling dough from a tablespoon onto the hot chicken mixture. 
7. Sprinkle with 2-tablespoons parmesan; bake 20 minutes. 
8. Let stand 5 minutes, sprinkle with fresh oregano, and serve. 

Recipe from Better Homes & Gardens.

Baked sweet potatoes with maple dressing

Active: 15 minutes; Total: 55 minutes; Serves: 4

Sweet potatoes, preferably yellow	4 medium
Butter, unsalted; room temperature	2 tablespoons
Salt, fine sea
Crème fraîche	½ cup
Maple syrup	1 tablespoon
Lime juice, freshly squeezed	1 tablespoon
Fish sauce	2 teaspoons
Black pepper, freshly ground	½ teaspoon
Scallions, thinly sliced, both green and white parts	2 tablespoons
Pinenuts, roasted	2 tablespoons
Red chile flakes	1 teaspoon
Lime zest	½ teaspoon

1. Preheat your oven to 425°F. 
2. Rinse and scrub the potatoes under running tap water. 
3. Slice them lengthwise, and place them in a roasting pan, cut side facing up. 
4. Brush or smear with butter, and season with salt. 
5. Cover the pan with a sheet of aluminum foil and press around the edges to seal snugly. 
6. Bake for 20 minutes, remove the foil, flip the potatoes, and cook, uncovered, for 20 minutes more, until the potatoes are cooked thoroughly and are tender. 
7. Remove from heat and rest for 5 minutes. 
8. In a small bowl, combine the sour cream, maple syrup, lime juice, fish sauce, and pepper; season to taste with salt.
9. In another small bowl, combine the scallions, pine nuts, chile flakes, and lime zest.
10. To serve, top the warm roasted potatoes with a few tablespoons of the dressing, and sprinkle with the scallion-nut mixture. 

Recipe adapted from Food52.