1 whole head garlic
Olive oil
Salt and freshly ground pepper
One 3-4 pound whole chicken, cut into 8 serving pieces (2 breasts, wings, thighs, legs)
6 medium red onions (about 2 pounds)
One 28 to 32 ounce can good quality whole peeled tomatoes, drained
1 Tbsp fresh thyme or 1 1/2 teaspoons dried thyme
2 bay leaves
A pinch of chile powder
1/3 cup dry white wine
3 Tbsp old-fashioned whole seed Dijon mustard (or 1/4 cup regular Dijon mustard)

1. Preheat oven to 400°F.
2. Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic. Place garlic head on a piece of aluminum foil. Drizzle olive oil over the garlic, and sprinkle with salt and pepper. Wrap the garlic head with the foil and place in the oven. Bake for 45 minutes or until the flesh of the cloves are light brown feel very soft when pressed with the tip of a knife. Set aside to cool. (See how to roast garlic.)
3. While the garlic is roasting, heat a tablespoon of olive oil in a large, heavy-bottomed pot (with lid) or Dutch oven, on medium high heat. Rinse the chicken pieces in cold water then pat dry with paper towels. Season liberally with salt and pepper.
4. Brown the chicken pieces, starting them skin-side down, cooking them a few minutes on each side, working in batches so that you don’t crowd the pan.
5. While the chicken is browning, peel and quarter the onions. Remove chicken from pan when nicely golden with tongs or a slotted spoon and set aside on a plate. Discard any fat and oil beyond about 1 Tbsp left in the pan. Put the onions in the pot and cook them until softened, stirring frequently, about 5 minutes.
6. Add the tomatoes to the pot, the thyme, bay leaves, and ground chile powder. Put the chicken pieces on top of the tomatoes. Pour in the wine and bring to a simmer. Cover and cook on medium-low heat for 40 minutes, stirring from time to time so that the vegetables don’t stick.
7. After the garlic has cooled enough to handle, squeeze out the roasted garlic from the cloves into a small bowl and crush with a fork. Sprinkle with salt and pepper to taste. Set aside to serve with the chicken stew.
8. When the chicken has cooked, add the mustard to the pot and stir to blend. Increase the heat to medium-high and cook uncovered for 10 more minutes, or until the sauce is thick enough to cling to the meat. Remove bay leaves. Salt and pepper to taste.
9. Serve stew over rice or pasta, with the garlic paste on the side.

Ingredients
4 cups thinly sliced cabbage (about 1/3 to 1/2 cabbage)*
1 carrot, grated
2 radishes, thinly sliced
1 green onion, thinly sliced
1/4 cup (packed) fresh cilantro, chopped
1 Tbsp olive oil
1 Tbsp seasoned rice vinegar (or plain rice vinegar with added sugar to taste)
Salt and freshly ground black pepper to taste
* a mandoline will make slicing cabbage much much easier than using a knife.

1. Combine cabbage, grated carrot, radish slices, cilantro, onions in a serving bowl.
2. Add the olive oil and toss to coat.
3. Then add the seasoned rice vinegar, and salt and pepper to taste.

yield: Makes 8 servings

1. Whisk egg yolks, sugar, lemon juice, lemon peel, and salt in medium metal bowl to blend. Set bowl over saucepan of simmering water. Whisk until mixture is very thick and thermometer inserted into center registers 160°F to 170°F, about 6 minutes. Remove bowl from over water. Cool lemon mousse base to room temperature.
2. Combine 1/4 cup cream and white chocolate in another medium metal bowl. Set bowl over saucepan of barely simmering water. Stir constantly until chocolate is soft and almost melted. Remove bowl from over water and stir until white chocolate is melted and smooth. Cool white chocolate mousse base to room temperature.
3. Beat remaining 2 2/3 cups cream in large bowl until firm peaks form. Divide whipped cream between both mousse bases, folding in 1 cup at a time (about 3 cups for each).
4. Layer scant 1/4 cup lemon mousse in each of 8 parfait glasses or wineglasses; top with 2 tablespoons strawberries. Layer scant 1/4 cup white chocolate mousse over strawberries. Repeat layering 1 more time. DO AHEAD: Can be made 1 day ahead. Cover with plastic wrap and chill. Cover and chill remaining strawberries.
5. Spoon strawberries over top of each parfait, if desired, and serve.

toasted sesame oil
8 ounces extra-firm tofu, cut into slices thick as a pencil
4 green onions, thinly sliced
scant 1 tablespoon freshly grated ginger (peeled)
1/2 teaspoon crushed red pepper flakes
1/2 a bunch of asparagus, trimmed and cut into 1-inch pieces
a couple big pinches of fine-grain sea salt
3 cloves garlic, chopped
1 big handful of toasted cashews, chopped up a bit
a few handfuls of spinach, or chopped kale, or chopped chard
zest and juice of one lime
2 tablespoons hoisin sauce
1 small handful fresh mint, slivered
1 small handful fresh basil, slivered

1. Have all your ingredients prepped and within arms reach of the stove. Heat a splash of sesame oil in a large pan, or well-seasoned wok over medium high heat. Alternately, you can do this in a dry non-stick pan – one of the few occasions I still use non-stick. When it is hot, add the tofu, and cook until golden – a few minutes. Remove the tofu from the pan and set aside.
2. Add another (generous) splash of oil to the pan and, as soon as it is hot, add the onions, ginger, red pepper flakes, asparagus, and salt. Stir fry for about a minute, then add the garlic, cashews, and spinach and stir-fry for another minute, or until the spinach wilts.
3. Return the tofu to the pan. Stir in the lime zest and juice and the hoisin sauce. Cook for another 10-20 seconds, stirring all the while.
4. Remove from heat and stir in the mint and basil. Taste and add a bit more salt if needed.

One more from myrecipes.com.
*Skinless, boneless thighs cook quickly and are more flavorful than white meat, so they need fewer ingredients. Should make this easy to serve up SUPER fast.  They suggest serving it with garlic-roasted potato wedges and a salad or broccolini…but my default is always asparagus and rice. Either will work well! You may also want to use the leftovers to top a yummy salad of field greens and baby spinach.

Yield
1 – 9 inch cake 
 
Time
15 minutes to assemble
20-22 minutes to bake
Total time: 35-37 minutes 
 
Ingredients:   
 1-7 oz box Odense Almond Paste, grated
1/4 cup sugar
3 large eggs, room temperature
1/4 cup all purpose flour
Pinch of salt
Optional:
1-2 tablespoons confectioners sugar   
  
TOOLS & EQUIPMENT
1 9″ cake pan
Wax paper
  
 DIRECTIONS

1. Preheat oven to 350° F. Grease pan. Line bottom of pan with wax paper and grease paper.
2. Add Almond Paste, sugar and eggs to a mixing bowl. Mix on medium speed until well combined. Turn speed to high, and mix for 3 minutes.
3. Add flour and salt to almond mixture. Mix on a low speed until just combined.
   Pour batter into pan. Bake for 20-22 minutes or until toothpick inserted in middle comes out clean.
4. Cool cake in pan on wire rack for 15 minutes. Invert on plate or wire rack, peel off wax paper. Invert cake back onto wire rack (so top doesn’t get lined) to finish cooling.
5. Dust with confectioners sugar if desired. This cake is also pretty topped with fresh summer berries and whipped cream.

Ingredients:

1. Cut bottoms off of Brussel sprouts and remove any icky leaves the slice sprouts in half. Toss in olive oil to coat.
2. Cut bacon into small pieces and place in pan.
3. Add chopped garlic (as much as you like!) and place sprouts in bacon grease, cut-side down. Cook until cut-side is golden brown.
4. Toss ingredients around in pan for a few more minutes until everything’s nice and crispy.
5. Plate and sprinkle with a heathy does of lemon juice. Now just try to resist these tasty morsels!!

Ingredients:
4 -5 cloves of garlic
1/2 of a sweet onion
2 tablespoons of chives
1 tablespoon of thyme (less or more depending on what you like)
6 to 9 red potatoes
16 oz of low fat sour cream
16 oz of low fat cottage cheese

1. Preheat oven to 350 degrees. Remove the eyes from all the red potatoes and cut them in half. Boil the potatoes until done.
2. While the potatoes are boiling, chop the onion and mince the garlic. Cook those in a skillet until the onions are translucent.
3. Once the potatoes are done boiling, drain, and put them into a large bowl. Blend with a hand mixer, then add the onions, chopped chives and thyme, sour cream, and cottage cheese. Blend well.
4. Transfer to a baking dish, and then cover the potatoes with small bits of butter. Cook for about 30 minutes or until its golden brown on top.

*Just a note: flank steak cooks quickly when thinly sliced. The dipping sauce is inspired by traditional Indonesian condiments that often accompany this dish. I can’t vouch for its authenticity yet, but hopefully I can after I make it next month.

Ingredients:

• 1  (1-pound) flank steak, trimmed
• 2  tablespoons  hoisin sauce
• 1/4  teaspoon  salt
• Cooking spray
• 2  tablespoons  chopped fresh cilantro
• 2  tablespoons  light coconut milk
• 1  tablespoon  low-sodium soy sauce
• 1 1/2  tablespoons  creamy peanut butter
• 1  teaspoon  sugar
• 1  teaspoon  fresh lime juice
• 1/2  teaspoon  red curry paste

1. Preheat broiler.
2. Cut steak diagonally across grain into 1/4-inch-thick slices. Combine steak and hoisin in a bowl; toss to coat. Thread steak onto each of 8 (8-inch) skewers; sprinkle evenly with salt.
3. Place skewers on a broiler pan coated with cooking spray; broil 3 minutes on each side or until desired degree of doneness. Sprinkle skewers with cilantro.
4. Combine coconut milk and remaining ingredients in a bowl, stirring until smooth. Serve with skewers and rice.