Heat oven to 425 degrees. Heat oil in a 12-inch ovenproof skillet over medium-high. Crumble sausage into skillet, using a spoon to break it into small pieces. Cook until starting to brown, stirring occasionally, 5 to 7 minutes. Stir in garlic, oregano, fennel seeds and red-pepper flakes (if using), and cook another 1 to 2 minutes.

Stir in whole tomatoes and their juice, using a spoon to break them up. Add crushed tomatoes, bay leaves and 2 teaspoons salt, and bring to a simmer. Simmer for 10 minutes to thicken slightly.

Stir in pasta and 1 cup water and return to a simmer. Continue to simmer for 2 minutes, stirring frequently to make sure pasta doesn’t stick to the bottom of the pan. Remove from heat, pluck out the bay leaves, and fold in about a third of the mozzarella.

Top pasta with remaining mozzarella and dollops of ricotta. Sprinkle with Parmesan, then transfer to oven. Bake until pasta is tender when poked with a fork, and cheese is bubbly and lightly golden, 18 to 22 minutes. (If you’d like a more deeply browned topping, run the pan under the broiler for 1 or 2 minutes.) Remove from oven and let cool slightly before serving. Top with basil, plenty of black pepper, and more red-pepper flakes, if you like.

1 pound Bulk Sausage(Half Hot, Half Mild Italian) (pork, chicken or turkey)

½ teaspoon Fennel Seeds, coarsely crushed

Pinch of Red-pepper Flakes, plus more for serving

1 (28-ounce) Can Whole Peeled Tomatoes with their juices

1 (14-ounce) Can Crushed or Strained Tomatoes

12 ounces dried pasta, such as Small Shells, Farfalle or other Shaped Pasta

8 ounces Fresh Mozzarella, torn into bite-size pieces

6 ounces Whole-Milk Ricotta (about 3/4 cup)

Cheesy Baked Pasta with Sausage and Ricotta

Bring a medium pot of salted water to a boil. Add the orzo and cook until al dente according to package directions. Four minutes before the orzo is done, add the asparagus. Drain the orzo and asparagus. Wipe out and reserve the pot.

Make dressing while the orzo and asparagus cook

In a large bowl, stir together 3 tablespoons oil and the lemon zest and juice; season to taste with salt and pepper. Add the drained orzo and asparagus and toss to coat. Set aside while you toast the bread crumbs.

In the reserved pot, heat the remaining 2 tablespoons oil over medium. Add the panko and cook, stirring, until golden brown, 3 to 5 minutes. Remove from heat, then stir in the garlic and season with salt and pepper.

Stir the Parmesan and herbs into the orzo, taste, then season with salt, pepper and additional lemon juice, if desired. Top with the toasted bread crumbs and more Parmesan if you like. Serve warm or at room temperature.

1 pound Asparagus, trimmed and thinly sliced on a diagonal (about ¼-inch thick)

1 teaspoon Lemon Zest plus 3 tablespoons Lemon Juice, plus more as needed (from about 1 large lemon)

¼ cup finely grated Parmesan, plus more for serving

½ cup Fresh Dill, Mint or Parsley Leaves (or any combination), torn if large

Lemony Orzo with Asparagus and Garlic Bread Crumbs

Preheat oven to 400 degrees. Line bottom with foil to catch any drippings.

Heat olive oil over medium-high heat. Add beef until brown and crumbly. Transfer beef and set aside. Leave the grease! If no grease is left, add an extra tablespoon of olive oil.

Add the onion to the same pan and cook for 5 minutes stirring occasionally. Add carrots, celery, mushrooms, garlic and sauté for 5-7 minutes until softened. Season with salt and pepper.

Stir in flour into veggie mixture until evenly combined. Continue sautéing for 1 minute, stirring frequently. Stir in wine and use wooden spoon to break up any stuck brown bits.

Stir in the tomato paste, Worcestershire sauce, bay leaves, herb sprigs, beef stock and frozen peas until combined. Cook until simmering, then reduce heat to medium-low to maintain a low simmer for 5 minutes. Remove and discard bay leaves and sprigs. Add beef back into mixture. Season with salt and pepper to taste.

Spread filling mixture into an even layer on a skillet. Spoon mashed potatoes on top. Top with cheese. Bake uncovered at 400 degrees until mashed potatoes are golden brown and filling is bubbling. 

8 oz Baby Bella or White Button Mushrooms, finely diced

Extra Sharp Cheddar Cheese, shredded for topping

When layering everything together make sure to only layer below the skillet, because it will rise!

(Store-bought mashed potatoes from the deli counter are obviously fine, too!)

In a large shallow mixing bowl, combine the harissa and yogurt. Pat the chicken dry, then season all over with salt and pepper. Add the chicken to the yogurt mixture, gently rubbing until fully coated, and set aside for 15 minutes.

Heat the oven to 450 degrees and place a rack in the lower third and one 6 inches from the broiler. On a sheet pan, toss the sweet potato, kale and onion with 3 tablespoons oil. Season with cumin, salt and pepper, massaging the kale as you do so. Clear four spaces for the chicken pieces, then place them skin-side up on the pan. (It may look messy and crowded, but the kale will shrink down as it cooks.)

Roast on the lower rack, 25 minutes, stirring the vegetables halfway and rotating the tray, until the chicken skin is crispy and the juices run clear, the squash is tender and the kale is crispy. If the vegetables are done, but the chicken skin is not as crispy as you’d like, remove the vegetables from the sheet pan and place just the chicken under the broiler for another 1 to 3 minutes.

Meanwhile, in a small serving bowl, combine the parsley, lime zest and half the lime juice with the remaining 1/4 cup oil and the red-pepper flakes. Season to taste with salt, pepper and additional lime juice. Serve the chicken and vegetables with the herb oil to drizzle over top.

1 tablespoon Harissa (Mina’s spicy, not mild, worked well)

4 bone-in, skin-on Chicken Thighs (about 1 1/2 to 2 pounds)

1 large Sweet Potato, scrubbed and cut into 1/2-inch cubes (about 2 cups)

1 bunch lacinato or curly Kale, stemmed and cut or torn into 1-inch ribbons

1 medium Red Onion, peeled and cut into 1-inch wedges

½ cup Flat-leaf Parsley or Cilantro leaves and tender stems, roughly chopped

Spicy Sheet-Pan Chicken With Sweet Potatoes and Kale

Cook pasta shells in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid (do not rinse pasta). Add pasta to a large mixing bowl and set aside.

Whisk whole milk, white miso, garlic powder, freshly ground black pepper, kosher salt, and crushed red pepper flakes in a small saucepan to combine, then bring to a simmer over medium-high heat.

Meanwhile, melt unsalted butter in a large pot over medium-low heat. Sprinkle all-purpose flour over and cook, whisking constantly, until combined and mixture is foaming but still very pale, about 4-6 minutes.

Whisking constantly to prevent lumps from forming, very gradually pour in 1¼ cups hot milk mixture, then cook, still whisking constantly, until smooth. Add remaining milk mixture and whisk again until smooth. Add sharp yellow cheddar, coarsely grated, and ½ cup pasta cooking liquid and cook, whisking, until cheese is melted and sauce is smooth once more. Add to reserved pasta and stir, adding more pasta cooking liquid to loosen sauce if needed. Serve when pasta is well coated.

16 oz. Conchigliette Pasta (small shells)

½-⅔ tsp. Crushed Red Pepper Flakes, plus more for serving

12 oz. Sharp Yellow Cheddar, coarsely grated

In a large skillet, heat about 2 teaspoons of the olive oil over medium heat. When the oil shimmers, add the onion and cook, stirring often, until soft, about 5-7 minutes. Stir in the cauliflower and poblano peppers and cook until the cauliflower start to brown, 10-15 minutes more. Add the garlic and jalapeño and cook until fragrant, about 1 minute more. 

Add soy sauce and cook, stirring, until the soy sauce coats the vegetables, about 2 minutes more. Remove the skillet from the heat and stir in the chopped cilantro. 

If making homemade tortillas, start them now.

In a small skillet, heat the remaining 1 tablespoon of olive oil over medium heat. When the oil shimmers, add the halloumi and cook without moving it until golden, about 2 minutes per side, 4 to 5 minutes total. Stir in the sesame seeds, then remove from skillet and cut into cubes.

In a blender or food processor, combine the yogurt, cilantro, jalapeño, lime juice, and a large pinch of salt. Pulse until completely smooth, about 1 minute. Taste and add more salt as needed.   

Add filling to the tortillas and top with halloumi, avocado, and yogurt sauce.

1 head Cauliflower, roughly chopped into 1-inch cubes

3 Poblano Peppers, cut into thirds lengthwise, then sliced ½-inches

2 Garlic Cloves (no more), minced or grated

1 Jalapeño Pepper, seeded and sliced, ¼-inch-ish wide 

And if you'd like to add more protein to the dish (JT), add refried beans to the base of the taco.

"Half Baked Harvest Super Simple", by Tieghan Gerard

Combine the chicken, honey, onion and garlic powders, cumin, salt and chipotle chiles and adobo sauce in a 5-8 quart slow cooker. Stir well. Cook for at least 3 hours and up to 8 hours on low. If it’s more convenient, you can let the slow cooker switch to warm after 5 hours. The dish will hold on warm for about another 3 hours before the chicken starts to become quite dry.

Using two forks, coarsely shred the chicken in the sauce. Stir in the black beans and lime juice. Cover and let the beans warm through, about 5 minutes. Taste and add more salt or lime juice if necessary. Serve in tortillas with pickled onion and avocado.

1 Can of Chipotles in Adobo, 1-4 Chipotles finely chopped, plus all the Adobo Sauce

1 (15-ounce) can Black Beans, rinsed and drained

Pickled Onion, for serving (see recipe below)

Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium-high. Add onion, garlic and 1 teaspoon salt and cook, stirring often, until beginning to soften, 3 minutes. Add beef and cook, breaking up with a wooden spoon, until no longer pink, about 6 minutes.

Add pasta to the pot and cook according to package instructions until al dente.

Meanwhile, add tomato paste to skillet and cook, stirring, until darkened, about 1 minute. Add 1½ cups water, Worcestershire, 1 teaspoon pepper and 1 teaspoon salt and simmer until slightly reduced, about 7 minutes.

Using tongs, transfer pasta directly from the pot to the skillet along with 1½ cups pasta water. Increase heat to high and simmer vigorously, tossing, until sauce reduces and coats the pasta, about 3 minutes. Season to taste with salt and pepper. Serve with Parmesan.

1 pound Ground Beef (preferably 20 percent fat), pork or dark meat turkey

16 ounces Spaghetti, pappardelle or other long pasta

In a small bowl or measuring cup, stir together ¼ cup water with the honey, pepper and ½ teaspoon salt; set honey mixture aside.

In a medium bowl, stir together the flour, turmeric and 1 teaspoon salt. Add the chicken and toss until coated.

In a medium (10-inch) nonstick skillet, heat the oil over medium-high. Add the chicken and cook until the turmeric is fragrant and the chicken is golden brown on both sides, 2 to 3 minutes per side. Add the asparagus, season with salt, stir to combine and cook until crisp-tender, 1 to 2 minutes.

Add the honey mixture and cook, stirring, until the chicken is cooked through and the sauce has thickened, 2 to 3 minutes.

Remove from heat and stir in the vinegar. Season to taste with salt and pepper. Serve with lime squeezed over top, if you like.

¾ teaspoon Black Pepper, plus more to taste

1 pound boneless, skinless Chicken Thighs, cut into 1-inch pieces

12 ounces Asparagus, trimmed and thinly sliced on an angle

1 teaspoon Unseasoned Rice Vinegar or Soy Sauce

Turmeric-Black Pepper Chicken with Asparagus

Preheat oven to 450 degrees. On a large baking sheet, toss sweet potatoes with oil and season with salt and pepper. Sprinkle over chili powder to taste. Roast until tender, tossing halfway through, 25 to 30 minutes.

Squeeze lime juice into a bowl, and add onion, salt and sugar. Let rest while you make the chili.

When sweet potatoes have about 10 minutes left, heat a large skillet over medium-high. Add the oil. When hot, add onion and sauté until softened, 5 to 7 minutes. Add garlic, 1 teaspoon chile powder and 1 teaspoon oregano and sauté until fragrant, 1 to 2 minutes longer. Add beans, sweet potatoes, tomatoes and a few large pinches of salt. Add vegetable broth as needed for the preferred consistency. Let simmer until the tomatoes break down, about 20 minutes. With about 5-8 minutes left, sprinkle more chile powder and/or oregano to taste. 

Serve with the pickled onions and any of the garnishes you like.

1 teaspoon Chile Powder, plus more to taste

1 teaspoon Dried Oregano, plus more to taste

1 (15-ounce) Can Diced Tomatoes with their juices

Fresh Cilantro, Diced Avocado and Sour Cream, for garnish (optional)

On a sheet pan, mash together the butter and miso. Add the garlic and squash, drizzle with 1 tablespoon olive oil, and toss to coat with the miso-butter mixture. Sprinkle 1 teaspoon salt and season with pepper. Cook until easily pierced with a fork and the raw taste is gone, 25 to 30 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add the pasta, adjusting the heat to maintain a gentle boil, and cook until just shy of al dente. Reserve 1 cup pasta water, then drain the noodles. If done before the squash, drizzle with olive oil to prevent the noodles from sticking together. Leave in the sink to drain.

When the squash is done, return the pasta to the pot over low heat. Scrape in squash, garlic and any liquid that accumulated, then add the Parmesan and ½ cup pasta water, stirring well until the noodles have a light sheen to them. If it appears dry, add more pasta water a tablespoon at a time until you reach your desired consistency. Stir in the lime zest and juice, season to taste with salt, and top with pepper and red-pepper flakes, if using. Serve with extra cheese.

2 tablespoons Unsalted Butter, at room temperature

2½ pounds Butternut Squash, peeled and cut into ½-inch cubes (see note)

1 tablespoon Olive Oil, plus more as needed

1 pound Mezze Rigatoni or other short pasta

½ cup Grated Parmesan, plus more for serving

1 Lime, zested and juiced (2 teaspoons zest, 2 tablespoons juice)

When prepping the butternut squash, soften the skin before cutting by trimming the ends, prick the skin all over with a fork and microwave for 3 to 3 ½ minutes. This softens the skin and flesh without cooking it too much. Hold the squash with a kitchen towel, then use a vegetable peeler to remove the skin, and continue to cut from there.

In a liquid measuring cup or small bowl, combine 3 tablespoons water with the brown sugar, vinegar and miso; stir with a fork until smooth. Season the pork chops all over with salt, then the pepper very generously.

Heat a large skillet over medium. Add the oil and the pork chops to the skillet. Cook, flipping every 2 minutes, until browned on the outside and the internal temperature in the thickest part is around 135 degrees, 10 to 15 minutes depending on thickness of pork chops. If your chops have a fat cap, using tongs, stack both chops on top of each other, then grab both chops together and hold upright to sear the fat caps until crisp, about 1 minute. Transfer to a plate to rest for 5 minutes. Pour off all but 1 tablespoon of the fat.

Add the apples to the skillet in a single layer and heat over medium. (Snack on any that don’t fit. Seriously. If they overcrowd they won’t brown.) Cook without touching until browned underneath, 2 to 4 minutes. If the pan is smoking at any point, reduce heat. Pour in the brown sugar mixture and cook, scraping up browned bits and stirring, until thick enough to coat the back of the spoon, 1 to 3 minutes. (Keep your eye on the sauce toward the end so it doesn’t burn.)

Turn off the heat, add the pork chops and their juices back to the skillet and turn to coat in the caramel. Serve the pork chops with a spoonful of the apples and caramel.

2 (1- to 1½-inch-thick) Bone-in Pork Chops, patted very dry

1 tablespoon Neutral Oil (such as Grapeseed or Canola)

2 small or 1 large Granny Smith Apples (or other tart-crisp apples), cored then sliced ¼ inch thick

Skillet Pork Chops and Apples with Miso Caramel

Remove the peel from both oranges in strips using a vegetable peeler and reserve. Squeeze 1 cup of juice from the oranges.

Make the marinade in a large bowl by whisking together the harissa, honey, cumin, garlic, 1 tablespoon olive oil and ¼ cup orange juice. Pat the chicken pieces dry and season both sides generously with salt. Add the chicken to the marinade and coat evenly with the marinade. At this point, you can cover and refrigerate the chicken for up to 24 hours.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the shallots, dates and reserved orange peel. Season lightly with salt and cook, stirring frequently, until the shallots are browned in spots and the dates are caramelized, about 5 minutes. Add the scallions and cook to soften slightly, about 1 minute. Transfer the mixture to a plate and set aside.

Add the remaining 1 tablespoon olive oil to the skillet and place the chicken pieces skin-side down in the skillet, still over medium heat drizzle any marinade left in the bowl over the chicken pieces. Cook until golden brown, about 6 minutes. Flip the chicken pieces to cook the other side until just seared, 1 to 2 minutes. Add the chicken stock and remaining ¾ cup orange juice, bring to a boil, then reduce the heat to medium-low.

Cook until the liquid is reduced by half and the chicken is cooked through and tender, 15 to 18 minutes. Return the shallot mixture to the skillet, stirring to disperse and coat with the broth. Add the lime juice and cook for another 3 to 4 minutes to soften the shallots. Remove from the heat and taste to see if you need to add more salt. Top with dots of yogurt and sprinkle with the dill.

2 Garlic Cloves, peeled and smashed with the flat side of a knife

8 small bone-in, skin-on Chicken Thighs (2½ to 3 pounds)

1 bunch Scallions, trimmed and cut into 1½-inch pieces

1 cup Chicken Stock, store-bought or homemade

¼ cup Labneh or full-fat plain Greek yogurt

Pan-Seared Chicken With Harissa, Dates and Citrus

Bring a large pot of salted water to a boil over high. Add corn cobs to the pot of water.

Once the water comes to a boil, add the pasta and cook over medium-high, according to package instructions, until tender but toothsome, just shy of al dente.

In a large, deep skillet, heat the oil over medium-high. Add the corn kernels and sugar, season with salt and pepper, and cook, stirring occasionally, until they begin to caramelize, about 6 minutes. Stir in the asparagus, shallots and 1½ teaspoon turmeric, and cook, stirring frequently, until just softened and corn is caramelized, 2 to 3 minutes. Transfer to a bowl.

Once the pasta is just short of al dente, reserve 1½ cups pasta water, then drain the pasta, and discard the corn cobs.

Add the butter, garlic and remaining 1½ teaspoon turmeric to the large skillet and cook over medium until butter melts and starts to foam, about 3 minutes. Whisk in vermouth to deglaze, and cook 1 to 2 minutes, then whisk in 1 cup pasta water.

Add the pasta, and toss with tongs over medium heat until thoroughly coated and al dente, 1 to 2 minutes, adding pasta water as needed. Remove from heat, stir in half the corn mixture and season to taste with salt and pepper.

Divide pasta among plates. Dollop with ricotta and top with remaining corn mixture. Drizzle with olive oil. Zest lemon over pasta, then cut the lemon into quarters, for squeezing on top, and serve immediately.

3-4 ears of Corn, husked, kernels and cobs separated (cobs used in boiling water)

1 pound Spaghetti, linguine or any shaped pasta

¼ cup Olive Oil, plus more for drizzling

1 pound Asparagus, trimmed and thinly sliced on an angle

1 cup Fresh Ricotta, seasoned to taste with salt

It’s important to season at every step with this one!

Inspired by NYT Cooking: https://cooking.nytimes.com/recipes/1021161-caramelized-corn-and-asparagus-pasta-with-ricotta

Caramelized Corn and Asparagus Pasta With Ricotta

In a large cast-iron skillet, heat the olive oil on medium-high heat. Season the pork chops with salt and pepper. When the oil shimmers, add the chops and sear until browned on both sides, 3 to 5 minutes per side. Transfer the chops to a plate.

In a same skillet, combine the onion, garlic, ginger, and cumin seeds and cook, stirring occasionally, until the onion is fragrant and the cumin seeds are toasted, about 5 minutes. Pour in the cider and vinegar, scraping up any browned bits from the bottom of the pan. Increase the heat to high, bring the cider mixture to a boil, then reduce the heat to low.

Slide the pork chops and any collected juices back into the skillet. Add the jalapeños and thyme and sprinkle the apples and grapes around the pork. Transfer the skillet to the oven and roast until a thermometer inserted horizontally into the center of the meat registers 135°F, 10 to 15 minutes.

Remove the skillet from the oven. Add the butter and let it melt over the pork chops.

Let the chops sit 5 minutes, then cut away bone in each and cut them into ¼-inch-thick slices. To serve, divide the pork, apples and grapes among plates and spoon the pan sauce over the tops. 

2 bone-in Pork Chops, about 1-inch thick and 8-10 ounces each

1 to 2 Jalapeño or Red Fresno Peppers, seeded and sliced

1 Honeycrisp Apple, cored and cut into ¼-inch slices

"Half Baked Harvest Super Simple", by Tieghan Gerard (Page 177)

Finely grind peppercorns, turmeric, sugar, and salt in spice mill, then transfer spice mix to a small bowl. Arrange chicken wings on a foil-lined rimmed baking sheet. Sprinkle wings all over with spice mix. Reserve bowl.

Mix ginger, garlic, and oil in reserved bowl, then drizzle over wings. Using tongs or your hands, turn wings to coat and let sit at room temperature at least 30 minutes, or cover and chill up to 1 day.

Place baking sheet with chicken wings in a cold oven; preheat oven to 425°. Bake wings until golden brown and foil is stained with turmeric, 30–35 minutes. Using tongs, turn wings over and continue to cook until skin is crisp and wings are starting to char around the edges, another 30–40 minutes.

Transfer wings to a platter and serve with lemon wedges alongside for squeezing over.

Crispy Turmeric and Pepper-Spiced Chicken Wings

Sprinkle pork with salt and pepper. Heat oil in a large skillet over medium-high heat. Add the pork and cook, turning once, until browned, about 2 minutes per side. Reduce heat to medium and continue cooking until an instant-read thermometer registers 140 degrees F, 3 to 5 minutes more. Transfer the pork to a plate and tent with foil.

Add onions and thyme to the pan; cook, stirring often, for 1 minute. Add broth and water; cover and cook for 5 minutes. Uncover and cook, stirring often, until the onions are soft and most of the liquid has evaporated, about 5 minutes. Stir in raisins and vinegar, scraping up any browned bits. Bring to a boil. Cook until thickened, about 3 minutes. Remove from heat and stir in butter. Serve the pork with the sauce, topped with parsley.

4 boneless Pork Loin Chops or cutlets, about 1/2 inch thick, trimmed (1-1 1/4 pounds total)

Bring ginger, garlic, coconut milk, soy sauce, and curry powder to a simmer in a medium skillet, stirring to combine. Add mushrooms and stir to coat well. Gently simmer mixture, stirring and scraping bottom of pan occasionally, until most of the coconut milk is evaporated and mixture has separated into translucent coconut oil and aromatics that are beginning to brown, 35–40 minutes.

Add peppers to skillet; cook, stirring and scraping bottom of pan often, until mushrooms are lightly browned, 5–10 minutes. Season with salt.

Divide braised mushrooms among shallow bowls and top with scallions.

12 ounces mixed Mushrooms (such as king trumpet, crimini, shiitake, and/or oyster), stems trimmed, halved or torn if very large

½ cup Peppadew Peppers in brine or other mild chiles

Coconut-Braised Mushrooms With Ginger and Scallions

Bring pork to room temperature, about 40 minutes to an hour. Season with salt and pepper. Preheat oven to 400 degrees.

Chop onions, potatoes and apples into 2-inch wedges, making sure they are similar in size. Spread onto large baking sheet, rub with olive oil and season with salt, pepper, 2 teaspoons rosemary and 2 teaspoons thyme. Put in oven for 15 minutes.

While veggies are roasting, heat vegetable oil in cast-iron skillet over high heat. Sear pork on each side until browned, about 2 minutes per side or 10 minutes total. Remove from heat, and season with remaining 2 teaspoons rosemary and 2 teaspoons thyme. Add seasoned seared pork tenderloin to vegetable tray, nested in the middle. Cook until thermometer registers 130 degrees, about 10-15 minutes. Remove pork from vegetables, cover with foil. Raise oven temperature to 450 degrees and continue to cook vegetables.

While the pork is cooking in the oven, deglaze skillet used to sear pork with stock, vinegar and butter. Scrape browned bits loose with a wooden spoon, and stir until butter is melted. Season with salt to taste. Transfer to serving dish.

Trim green beans. Season with salt, pepper and olive oil. Transfer to vegetable tray 10 minutes after removing pork. Cook for 15 minutes until cooked. At this point, the potatoes should be fully cooked along with the rest of the vegetables.

Drizzle sauce over sliced pork and serve with vegetables.

4 teaspoons chopped Fresh Rosemary, divided

1.5-2lbs Yukon Gold Potatoes, cut into 2-in. wedges

3 large Sweet Apples (Braeburn, Cripp Pink Lady or Fuji ), sliced

Roasted Pork Tenderloin with Potatoes and Apples

First, prep the spicy tomato sauce: Peel and finely chop 1 medium white onion; set aside ½ cup for serving. Transfer half of remaining chopped onion to a large saucepan (you’ll use the rest of the onion for the beans). Peel and finely chop 4 garlic cloves. Transfer to saucepan. Finely chop 1 chipotle chile and transfer to saucepan. (You can store any remaining chiles individually in the freezer to use for later.)

Add 1 15-oz. can fire-roasted tomatoes, 2 Tbsp. chili powder, and 2 Tbsp. adobo sauce (use 1 Tbsp. if you're sensitive to heat) to saucepan, stir to combine, and bring to a boil over medium-high heat. Nestle 2 skin-on, bone-in chicken breasts into mixture, reduce heat to medium-low, and bring liquid to a simmer. Cover saucepan and cook until chicken is cooked through and shreds easily with two forks, 25–35 minutes.

Meanwhile, make the beans: Slice 4 oz. smoked bacon into thin strips about ¼" wide and transfer to a large skillet. Add remaining chopped onion and cook over medium heat, stirring occasionally, until fat has rendered, bacon is crispy, and onion is browned and tender, 8–10 minutes.

Increase to medium-high and add 2 15-oz. cans black beans and their liquid (that's right—don't drain them!). Bring to a boil and cook, stirring occasionally, until liquid is reduced slightly, about 5 minutes.

Using a potato masher (or a wooden spoon, if you're in a pinch), smash beans until almost no whole beans remain and mixture is thick, smooth, and creamy, like the consistency of sour cream. Remove from heat, taste and season with salt if necessary, and let cool slightly; the refried beans will thicken as they sit.

When chicken is finished cooking, use tongs to transfer to a plate and let cool slightly. While chicken cools, increase heat to medium-high and simmer sauce, uncovered and stirring occasionally, until it looks like a thick and chunky salsa, about 5 minutes. Let cool slightly in pan.

Remove skin from chicken breasts and separate meat from bones; discard skin and bones. Shred meat into small pieces and transfer to a medium bowl. Pour warm salsa over chicken, season with 1½ tsp. salt, and toss to coat.

Assemble your tostadas: Use your hands to crumble 4 oz. queso fresco into small pieces (about the size of dried lentils).

Spread about ⅓ cup refried beans over 1 tostada. Top with about ½ cup chicken tinga.

Repeat with as many tostadas as you think you’ll eat (the separate components will keep well in the fridge). Top with queso fresco, cilantro, and reserved chopped onion.

Chicken Tinga Tostadas with Bacony Black Beans

Main Recipes