Roman Pasta & Chickpeas

Yield: 3 servings • Total time: 30 minutes

Our lives have changed in the past month. We are sheltering in place in our homes due to the arrival of the coronavirus, so all work, school, cooking, and eating is now done at home. I no longer dash to get a poke bowl or go for lunch with a coworker, I don’t even really leave the house.

This comforting bowl of chickpeas and pasta, cooked in its own sauce, has become a weekly go-to lunch we can make quickly at home and eat while we work and help Leo do his schoolwork. Made entirely from pantry staples, it’s garlicky and satisfying, and is a small dose of reassurance in uncertain times.

Recipe from Smitten Kitchen.

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Crispy, Juicy Chicken Thighs

Total time: 45 minutes

This is a simple, perfect way to cook crispy, juicy, bone-in skin-on chicken thighs. Dice sweet potatoes in 1/2″ cubes, season, and roast 20 to 25 minutes in the same oven for a simple side.

Recipe from The Kitchn.

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Easy Pork Carnitas

Yield: 4 servings • Total time: 30 minutes

Tender diced pork tenderloin seasoned with chili powder, cumin, orange juice and lime juice, is a fast and easy weeknight dinner.

For a large batch of slow-cooked carnitas, try Slow Cooker Pork Carnitas.

Recipe from Damn Delicious.

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Cast Iron Pork Chops

Yield: 2 to 4 servings • Total time: 2 hours

Brining pork chops keep them juicy, and this is a great alternative to cooking them on a grill.

Recipe adapted from Bon Appetit.

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Crispy Sheet Pan Gnocchi & Veggies

Yield: 4 servings • Total time: 30 minutes

Gnocchi is a pillowy potato pasta typically boiled in water like other pastas, but a recent trend in roasting all of the ingredients for a meal on a single sheet pan has inspired a new way to cook them. Shelf-stable or refrigerated gnocchi can be roasted straight out of the package, resulting in a crispy, chewy texture. Bell peppers, cherry tomatoes, red onion, basil, and garlic round out the meal.

Recipe from The Kitchn.

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Sugar Cookie Bars

Yield: 12 to 15 bars • Total time: 1 hour 30 minutes

Our Sunday friends have fallen in love with Lofthouse cookies, a very soft sugar cookie frosted with colorful icing found in the baking section of most grocery stores. I’m looking for a great recipe for homemade Lofthouse cookies, but this version caught my eye because they’re made in bar form. If you need a sweet treat for a kid’s school party or to feed a crowd, these are great. Customize the color of the icing and the type of sprinkles for any theme.

Recipe from Mel’s Kitchen Cafe.

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Vegetarian Charro Beans

Yield: 8 servings • Total time: 1 hour

I have a great recipe for charro beans cooked in a pressure cooker with lots of bacon. This vegetarian version is cooked on the stovetop and inspired by the beans at a local Austin Tex Mex restaurant.

Recipe from The Veggie Girl.

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Kale Salad with Pecorino & Walnuts

Yield: 3 to 4 servings • Total time: 40 minutes

I’m just getting to know kale. This finely shredded salad has a lot of steps (toast the walnuts, plump the raisins, toast the breadcrumbs, grate the pecorino), but it’s elegant and special, and is a lovely way to enjoy your leafy greens.

Recipe from Smitten Kitchen.

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Baked Egg Cups

Yield: 12 cups • Total time: 35 minutes

During the school year I have zero time to make breakfast, but making sure kids have a good, protein-filled breakfast can make a big difference in their school day.

These egg cups are easy to make ahead of time and reheat in the morning, and because they’re made in individual portions, they can be customized for individual tastes. At their base, they’re nothing more than eggs, milk, and cheese. Add leftover veggies, caramelized onions, jalapeños, or whatever you like for the grown-ups.

Recipe from The Lemon Bowl.

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Thanksgiving Slaw

Yield: 8 to 12 servings • Total time: 25 minutes

Our family’s classic Thanksgiving and Christmas menu is rich. There are tons of carbs, and I’m afraid to tell you how much butter it takes to get the meal on the table. This tangy cabbage slaw is not only quick to put together and sturdy enough to sit for up to 2 hours without wilting, it’s acidity and hint of mustard help cut through the other dishes on the plate.

Recipe from The Kitchn.

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