Bring large pot of salted water to a boil. Meanwhile, heat 1 tablespoon olive oil in a medium skillet. Sauté onion until soft, add garlic and sauté additional minute. Remove from heat.

Add pasta to boiling water. Cook according to package instructions — in final 2 minutes, reserving 1 cup pasta water, then add asparagus to boiling water. Drain cooked pasta and asparagus. Return to pot; add 1 tablespoon olive oil, onion and garlic mixture, Parmesan, lemon zest and 1/2 cup reserved pasta water. Season with salt and pepper; add additional pasta water as needed. Serve!

1 bunch Asparagus, ends trimmed, cut into 1-inch pieces

Pour Ańejo Tequila, Grand Marnier, Lime Juice, Simple Syrup, and Chili Powder into an ice-filled cocktail shaker.

Place a rack in upper third of oven and preheat to 475°. Drizzle 6 oz. mixed mushrooms, cut or torn into large pieces (about 3½ cups), with extra-virgin olive oil in a large bowl; toss to coat. Set aside.

Swirl 2 Tbsp. extra-virgin olive oil in a 12" cast-iron skillet to coat bottom and ½" up sides. Place 1 lb. store-bought pizza dough, room temperature, in pan; lift, stretch, and press dough so it fills pan. If dough shrinks from edges, cover with a kitchen towel and let rest 10 minutes before stretching again.

Bake just until crust is starting to set but hasn’t taken on any color, about 5 minutes. Carefully remove skillet from oven and spread ⅓ cup barbecue sauce over entire surface of crust. Top with 6 oz. fresh mozzarella, torn (about 1 cup), and 2 oz. smoked Gouda, coarsely grated (about ½ cup), followed by ½ small red onion, thinly sliced, and reserved mushrooms. Season with kosher salt and freshly ground pepper.

Return skillet to oven and continue to bake until crust is golden brown underneath, cheese is melted, and mushrooms are golden, 16–20 minutes longer.

Heat broiler. Broil pizza until mushrooms are browned and crispy and cheese is browned in spots and bubbling, about 2 minutes. (Begin checking after 1 minute.)

Drizzle more barbecue sauce over pizza if desired. Top with crushed red pepper flakes and cilantro leaves.

6oz. Mixed Mushrooms, cut or torn into large pieces (about 3½ cups)

2 tbsp. Extra-Virgin Olive Oil, plus more for drizzling

1 lb. store-bought Pizza Dough, room temperature

6 oz. Fresh Mozzarella, torn (about 1 cup)

2 oz. Smoked Gouda, coarsely grated (about ½ cup)

Crushed Red Pepper Flakes and Cilantro leaves (for toppings)

Preheat oven to 375°. Wrap dates with halved bacon slices. Place on a sheet pan with the bacon ends side placed down.

Drizzle the Hong Kong sauce over each bacon-wrapped date. Put in the oven for 10-15 minutes until the bacon is cooked.

While the bacon and dates are cooking, prepare the salad. Mix the arugula with Hong Kong sauce, olive oil and salt to taste. Add the crunchy toppings.

Once the bacon-wrapped dates are done cooking, top with salad and serve.

Fried Onions, or any other crunchy toppings

Heat oven to 350 degrees. Grease a 9-by-13-inch baking dish, and line with parchment paper so that there is a 2-inch overhang on the two long sides.

Prepare the shortbread: In the bowl of an electric mixer fitted with a paddle attachment or beaters, mix together flour, sugar and salt. Beat in butter on low speed until dough just comes together but is still a little crumbly. (Or pulse together ingredients in a food processor.)

Press dough into prepared pan. Prick dough all over with a fork. Bake until golden, 30 to 35 minutes. Remove from oven. Raise oven temperature to 375 degrees.

As shortbread bakes, prepare the brownie: Place butter and chocolate in a large bowl. Melt in the microwave in 30-second bursts, stirring after each burst, until smooth. (Alternatively, place bowl over a pot of simmering water, and heat chocolate and butter, stirring until smooth and melted.) Whisk in sugars and cocoa powder until smooth, then whisk in eggs and vanilla.

In a medium bowl, whisk together flour and sea salt. Whisk into chocolate mixture until no streaks of flour remain. Fold in nuts, if using. Spread mixture onto the warm shortbread base. Sprinkle lightly but evenly with flaky sea salt.

Bake until the top is set, the center is soft, and the edges start pulling away from the pan, 23 to 28 minutes. (A toothpick inserted into the center will come out gooey.) Transfer to a wire rack to cool completely. Cut into bars before serving.

1 ½ cups cold Unsalted Butter (3 sticks), cut into 1/2-inch pieces, plus more for greasing the pan

1 cup plus 2 tablespoons Unsalted Butter (2 1/4 sticks)

¾ cup slivered Almonds, Chopped Walnuts or Pecans (optional)

Heat oil in heavy large pot over medium-high heat. Add onion, carrot, and garlic; sauté until vegetables begin to soften, about 6 minutes.

Add beans, tomatoes with juice, and broth; bring soup to boil. Reduce heat to medium, cover, and cook until carrots are tender, about 15 minutes.

Simmer soup uncovered until slightly thickened, about another 15 minutes.

Season to taste with salt, pepper, and some remaining jalapeño, if desired.

1 tablespoon chopped Jalapeño Chile with seeds, divided

2 15- to 16-ounce Cans Black Beans, undrained

1 15-ounce Can Petite Diced Tomatoes in juice

Fritos, Limes, Cheese, Cilantro, Avocados, Green Onions, for toppings

Preheat oven to 425°F. Bring a medium saucepan of salted water to a boil; add lentils. Adjust heat and simmer until just cooked through, 25–30 minutes. Drain lentils and transfer to a large bowl; let cool slightly.

Meanwhile, whisk coriander, 3 Tbsp. oil, 1 Tbsp. harissa paste, 2 tsp. salt, and ½ tsp. pepper in a small bowl. Arrange sweet potatoes and tomatoes on a rimmed baking sheet and drizzle with harissa oil (reserve bowl for dressing). Roast, tossing once, until sweet potatoes are tender and browned on some sides and tomatoes burst, 25–30 minutes.

Whisk vinegar, honey, and remaining 1 Tbsp. harissa in reserved bowl. Stream in remaining 4 Tbsp. oil, whisking constantly until emulsified; season vinaigrette with salt.

Add half of vinaigrette to lentils and toss to combine. Taste and season with salt and pepper. Divide among bowls. Top with roasted vegetables and cilantro. Drizzle with remaining vinaigrette.

2 Tbsp. Harissa Paste, divided (Preferably Cava brand)

½ tsp. freshly Ground Black Pepper, plus more

2 large Sweet Potatoes (about 1 ½ lb.), scrubbed, cut into ½" pieces

Lentils can be cooked 3 days ahead. Let cool; cover and chill.

Black Lentil and Harissa-Roasted Veggie Bowl

Preheat the oven to 375. Cream the butter and 1 1/4 cups sugar until light.

Add the eggs, one at a time, beating well after each addition. Add vanilla.

Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.

Crush 1/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.

Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Bake at 375 degrees for about 30-35 minutes.

Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, if they last that long.

2 cups Blueberries, washed, drained and picked over

Halve 2 onions. Peel and coarsely chop. Peel and smash 4 garlic cloves, then coarsely chop. No need to break out your best knife skills because it’s all going to get blended, but try to cut everything into somewhat even pieces so they cook at the same rate.

Melt 3 Tbsp. unsalted butter in a large Dutch oven or pot over medium-low heat. Add onion, garlic, and ½ tsp. red pepper flakes; season with salt and black pepper. Stir to combine, then cover pot and cook, stirring occasionally, until softened and just starting to take on color, 8–10 minutes.

Meanwhile, trim bottoms of 2 heads of broccoli, then peel. Separate hefty stalks from florets (the thin, little stalks attached to broccoli tops are fine to leave attached to the crowns). Set aside florets. Coarsely chop stalks into 1"–2" pieces. Peel 1 medium russet potato. Coarsely chop into 1"–2" pieces.

Add broccoli stalks and potato pieces to pot and stir to coat in butter. Pour in 5 cups water, add 1 Tbsp. salt, and bring to a boil over high heat. Reduce heat to medium-low and keep at a simmer. Cover pot and cook until broccoli stalks and potatoes are completely tender (test with a cake tester, paring knife, or fork), 20–25 minutes.

Meanwhile, chop reserved florets into small pieces (you can take the time to separate them into baby florets or just have at them with your chef’s knife). Grate 8 oz. sharp cheddar cheese on the large holes of a box grater. You should have about 2 1/2 cups.

Add half of florets to pot, cover, and cook until bright green, 3–5 minutes. Transfer to a blender, let cool for 5 minutes, and purée until smooth. Some blender advice: Don't fill your blender more than halfway—work in batches as necessary. To avoid explosions, remove the center lid from the blender and cover with a kitchen towel. Alternatively, use an immersion blender. Your soup won’t be quite as smooth, but it will still be great. Return purée to pot.

Return to medium heat and add remaining florets. Cover pot and cook until bright green, another 3–5 minutes. Add 2 cups cheddar cheese and stir until smooth. Cover and reduce heat to low; set aside while you make the cheddar croutons.

Heat broiler. Broil 4 thick slices rustic white bread on a rimmed baking sheet until lightly browned (watch closely: broilers vary dramatically in power!), 2–3 minutes. Turn bread over (soft side up), then sprinkle with reserved cheddar cheese and a few flecks of red pepper flakes. Continue to broil until cheese is bubbling and browned in spots, 2–3 more minutes.

Remove soup from heat and stir in ½ cup plain Greek yogurt. Season generously with black pepper; taste for salt.

Cut cheese toasts into 1" (spoon-sized!) pieces. Divide soup among bowls. Top with cheddar croutons.

½ tsp. Crushed Red Pepper Flakes, plus more for sprinkling

Broccoli Cheddar Soup With Cheesy Croutons

Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Set a large bowl of ice water by the stove. Add broccoli, cover and cook until tender-crisp, 3 to 4 minutes. Using a slotted spoon, transfer the broccoli to the ice bath to cool, about 2 minutes. Drain well and pat dry with a clean towel.

Whisk oil, vinegar, thyme, honey, mustard and salt in a large bowl. Add onion and the broccoli; toss to coat. Let stand at room temperature for 15 minutes.

Add Parmesan and pecans to the salad, toss gently and serve.

Place a baking sheet in oven. Preheat oven to 450°F (leave pan in oven as it heats).

Cut broccoli into florets. Peel and thinly slice stems. Toss together broccoli and 2 tablespoons oil in a bowl. Arrange broccoli in a single layer on hot baking sheet; arrange lemon slices around broccoli. Bake at 450°F until browned and crisp-tender, about 15 minutes.

Meanwhile, fill a Dutch oven with water; bring to a boil. Add pasta; cook according to package directions for al dente. Reserve 1/2 cup cooking liquid. Drain.

Melt butter in Dutch oven over medium-high. Cook until browned and very fragrant, about 3 minutes. Add remaining 2 tablespoons oil, garlic, and red pepper; cook, stirring constantly, 30 seconds. Stir in pasta, salt, and black pepper. Gently stir in broccoli. Stir in 1/4 to 1/2 cup reserved cooking liquid to reach desired consistency. Top with zest and cheese.

1 ounce pecorino Romano Cheese, or Parmesan/Asiago shaved and crumbled (about 1/4 cup)

Remember to save some of the pasta water! And don't chop the lemon rind, stick to zesting it. 

Broccoli, Lemon, and Browned Butter Pasta

Heat a small saucepan over medium. When hot, pour in 1 Tbsp. fish sauce. It should bubble up vigorously and then get thicker and slightly darker, about 30 seconds. Repeat with remaining fish sauce, incorporating 1 Tbsp. at a time. Carefully add vinegar (it may spatter), then transfer mixture to a small bowl; let cool. Stir in scallions and ginger. Taste and season with salt.

Purée red pepper and ¾ cup whole peanuts in a food processor until a smooth butter forms, about 2 minutes. Season with kosher salt and scrape into a small bowl.

Very thinly slice one-fourth of brussels sprouts; transfer to a medium bowl. Cut remaining brussels sprouts in half. Heat oil in a medium skillet over medium-high. Shallow-fry halved brussels sprouts in batches, being careful not to overcrowd the pan, until browned and crisp, about 5 minutes per batch. Transfer to paper towels to drain, then add to sliced brussels sprouts. Drizzle with ¼ cup Salty-Sour Vinaigrette and toss to coat; season with kosher salt.

To serve, heat a medium skillet over medium-high. Working one at a time, cook tortillas just until warmed through; transfer to plates. Spread tortillas with some spicy peanut butter; spoon brussels sprouts over. Top with onion, avocado, chiles, cilantro, and ¼ cup crushed peanuts; sprinkle with sea salt. Serve with lime wedges.

1 ½" piece Ginger, peeled, finely grated

2 Tbsp. Aleppo-style Pepper or 1 Tbsp. Crushed Red Pepper Flakes

¾ cup Unsalted, Roasted Peanuts plus ¼ cup crushed

1 lb. Brussels Sprouts, preferably small ones, trimmed, divided

Sliced Avocado, Sliced Serrano Chiles, Cilantro Leaves with tender stems, flaky Sea Salt, and Lime Wedges (for serving)

Brussels Sprout Tacos with Spicy Peanut Butter

Heavily salt the chicken, then place chicken and buttermilk in a ziplock bag. Add more salt to the bags, then marinate in the fridge for 24 hours. Turn and shake once or twice during the process.

An hour before cooking, take the chicken out of the fridge to get to room temperature so the chicken cooks evenly. Preheat the oven to 425°F.

Once the oven is done preheating, face the chicken legs to the back of the oven.

After about 20 minutes, when the chicken starts to brown, reduce the heat to 400°F and continue roasting for 10 minutes and then move the pan so the legs are facing the back right corner of the oven.

Continue cooking for another 30 minutes or so, until the chicken is brown all over and the juices run clear when you insert a knife down to the bone between the leg and the thigh. When the legs relax and jiggle, the chicken is done.

Remove from oven and rest for 15 minutes before carving and serving.

Netflix's Salt, Fat, Acid, Heat — The Heat Episode

In a 8” or 10” cast iron skillet, over medium heat, sauté the sliced apples in a bit of oil or butter until beginning to soften, about 5 minutes.

Add the spices, bourbon and sugar, stir to combine. Continue cooking until the sauce thickens and the apples are tender, 5-10 minutes.

Remove from heat and sprinkle the granola across the top. Enjoy straight from the skillet or serve in bowls.

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 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

As pan heats up, prepare the scallion-herb mixture: Halve 2 scallions lengthwise, then slice very thinly crosswise. Transfer to a medium bowl. Stir in chives and dill, if using. Season with salt and pepper, and set aside.

On a baking sheet, toss remaining 10 scallions with the canola oil. Season generously with salt and pepper, and toss to coat. Working in batches if necessary, grill the scallions over high heat, turning occasionally, until deeply grill-marked and slightly softened, 4 to 5 minutes. Transfer to a cutting board to cool.

While the scallions cool, add the sour cream, cream cheese, lemon zest and juice, onion and garlic powders, and sugar to the medium bowl with the scallion-herb mixture.

Thinly slice the grilled scallions, then add to the sour cream mixture and stir to combine. Season to taste with salt and pepper. Refrigerate until chilled, at least 1 hour or ideally 1 day. (The flavor will deepen as it sits.) To serve, drizzle with olive oil. Serve with potato chips for dipping.

1 tablespoon finely chopped fresh Dill, or 1 teaspoon dried dill (optional)

1 tablespoon Canola Oil or other neutral oil

½ cup plus 2 tablespoons Sour Cream or Greek Yogurt

½ teaspoon Lemon Zest plus 1 teaspoon Lemon Juice

Charred Scallion Dip With Lemon and Herbs

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

Place 1 lb. ground pork in a medium bowl and sprinkle with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, 1 tsp. ground cumin, and 1 tsp. smoked paprika. Using your hands, gently mix to incorporate.

Heat 2 Tbsp. extra-virgin olive oil in a large skillet over medium-high. Cook pork mixture, undisturbed, until browned and beginning to crisp underneath, about 3 minutes. Break up meat into ½" pieces with a wooden spoon and continue to cook, stirring often, until just cooked through, about 2 minutes more. Transfer to a small bowl with a slotted spoon, leaving fat behind; set aside.

Add 1 small red onion, thinly sliced, and 4 garlic cloves, thinly sliced, to same skillet; season with salt. Cook, stirring often, until onion is slightly softened and garlic is starting to turn golden, about 3 minutes. Add 1 large poblano chile, ribs and seeds removed, thinly sliced, and 3 medium tomatillos, husks removed, rinsed, coarsely chopped; cook, stirring occasionally, until poblano is golden in spots, about 1 minute. Add two 4-oz. cans diced green chiles and 1 cup water and cook, stirring occasionally and scraping up any browned bits, until almost all liquid is evaporated and tomatillos are mostly softened, 7–9 minutes. Remove from heat.

Heat broiler. Add reserved pork mixture to skillet and stir to combine. Top evenly with 8 oz. pepper Jack cheese, coarsely grated. Broil until cheese is melted and starting to blister in spots, about 3 minutes. Let cool slightly.

Top with cilantro leaves with tender stems. Serve with tortilla chips.

1 tsp. Diamond Crystal or ½ tsp. Morton Kosher Salt, plus more

1 large Poblano Chile, ribs and seeds removed, thinly sliced

3 medium Tomatillos, husks removed, rinsed, coarsely chopped

Cilantro leaves with tender stems and Tortilla Chips (for serving)

Heat the oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high. Fry the garlic until lightly golden, about 1 minute.

Stir in the tomato paste, paprika, red-pepper flakes and cumin (be careful of splattering), and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.

Add the beans, water and generous pinches of salt and pepper, and stir to combine. Sprinkle the cheese evenly over the top then bake until the cheese has melted, 5 to 10 minutes. If the top is not as browned as you’d like, run the skillet under the broiler for 1 or 2 minutes. Add toppings and serve immediately.

2(14-ounce) cans Black Beans, drained and rinsed

1 ½ - 2 cups grated Cheddar or Manchego Cheese (from about a 6-ounce block)

Have all the ingredients prepped and ready to go prior to cooking. Each step goes by quickly!

Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Sprinkle chicken with ½ teaspoon pepper and ¼ teaspoon salt. Add chicken to pan; cook until done, about 4 minutes per side. Remove chicken from pan (do not wipe out pan).

Add remaining 1 tablespoon oil to pan. Add mushrooms and thyme sprigs; cook, stirring occasionally, until mushrooms are browned, about 6 minutes. Sprinkle flour over mixture; cook, stirring constantly, 1 minute.

Add stock and wine to pan; bring to a boil. Cook until slightly thickened, 2 to 3 minutes. Remove pan from heat. Stir in butter, remaining ¼ teaspoon pepper, and remaining ¼ teaspoon salt. Add chicken to pan, turning to coat. Discard thyme sprigs before serving. Sprinkle with chopped thyme, if desired.

4 (4oz.) skinless, boneless Chicken Breast cutlets

Slice the chicken breasts into 7-8 pieces each. Place them in a marinating dish or large plastic zipper bag.

In a small bowl, whisk together ½ cup olive oil, the spices, 1½ tsp salt and ½ tsp black pepper (if you are salt sensitive, use ½ of salt). Pour the spice marinade over the chicken pieces. Stir with a spoon till all the chicken pieces are evenly coated in the marinade.

Cover the marinating dish with plastic wrap, or close the zipper bag. Place chicken in the refrigerator and let it marinate at least 1 hour, up to overnight.

Preheat oven to 400 degrees F. Spray the baking sheet with nonstick cooking oil. Place the chicken pieces on the sheet, evenly spaced. Place the chicken in the oven. Let it roast for about 15 minutes until cooked through, turning the chicken pieces once with tongs halfway through cooking.

Take chicken out of the oven and let it cool slightly. Use a sharp knife to slice the meat into small, thin shawarma-like pieces.

Heat 1 tbsp of oil in a skillet on the stovetop over medium. Pour half of the chicken into the skillet and sauté for 3-4 minutes till the smallest pieces of chicken turn brown and crisp. Season with additional salt and pepper to taste, if desired.

Remove the cooked chicken from the skillet. Heat another 1 tbsp of oil and sauté the remaining chicken in the same way. Serve warm.

Spray the grill with nonstick cooking oil and preheat to medium heat. Thread the marinated chicken pieces onto wooden skewers.

Cook the chicken for about 20 minutes, giving a quarter turn every 5 minutes, until cooked through (slice into the thickest piece of meat to check for doneness).

Let the chicken cool slightly, then remove it from the skewers. Use a sharp knife to slice the meat into small, thin shawarma-like pieces.

Heat 1 tbsp of oil in a skillet on the stovetop over medium. Pour half of the chicken into the skillet and saute for 3-4 minutes till the smallest pieces of chicken turn brown and crisp. Season with additional salt and pepper to taste, if desired. Remove the cooked chicken from the skillet. Heat another 1 tbsp of oil and saute the remaining chicken in the same way. Serve warm.

Give the Homemade Pit Bread recipe a try!

https://toriavey.com/toris-kitchen/chicken-shawarma

Whisk lemon juice, vinegar, garlic, basil, mint, parsley, oregano and ½ teaspoon each salt and pepper in a medium bowl. Slowly whisk in oil. Reserve ¼ cup of the marinade in a small bowl and refrigerate. Place chicken in a large sealable bag and add the remaining marinade. Seal the bag and massage the chicken to thoroughly coat. Refrigerate for at least 24 hours and up to 48 hours.

Remove the chicken from the marinade (discard the remaining marinade). Pat the chicken dry with paper towels and divide among 4 metal skewers.

Oil the grill rack. Grill the chicken, flipping often, until charred on all sides and an instant-read thermometer registers 160 degrees F, 8 to 10 minutes. Transfer to a clean plate and let rest for 10 minutes.

Remove the chicken from the skewers and sprinkle with the remaining ¼ teaspoon each salt and pepper. Drizzle with the reserved marinade and serve on buns.

1 pound boneless, skinless Chicken Breast, trimmed and cut into 1-inch pieces

Chunks of meat marinate overnight or longer in a bright garlicky dressing. Source

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

Place squash and 1 tablespoon water in a medium microwavable bowl; cover with plastic wrap. Microwave 2 minutes. Add Brussels sprouts; cover with plastic wrap, and microwave until vegetables are tender, about 2 minutes. Transfer squash and Brussels sprouts to a plate lined with paper towels to drain.

Heat a large skillet over medium-high. Add bacon, and cook, stirring often, until just starting to crisp, about 5 minutes. Add chicken, onion, garlic, thyme, pepper, 1 tablespoon oil, and 1/8 teaspoon salt; cook until onion begins to soften, about 2 minutes. Remove skillet from heat; stir in vinegar. Transfer to a bowl. Wipe skillet clean.

Increase heat to high. Add remaining 1/4 cup oil to skillet; swirl to coat. Add squash mixture; cook, stirring often, until mixture begins to brown, 6 to 8 minutes. Add chicken mixture to squash mixture; stir to combine. Sprinkle with remaining 1/4 teaspoon salt.

12 ounces (about 3 cups) Butternut Squash, chopped

2 cups Brussels Sprouts (about 7 oz.), quartered

3 center-cut Bacon slices, chopped (about 1/4 cup)

5 ounces shredded Rotisserie Chicken Breast (about 1 cup)

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