​Serves 2-4

2 Tbs olive oil
Kosher salt and black pepper
1 pint cherry tomatoes, halved
1 large red onion cut into ¼ inch thick wedges
4 garlic cloves, smashed
1 lemon cut into ¼ inch thick rounds
1-2 lbs sword fish-1 inch thick steaks
½ teaspoon salt
¼ teaspoon pepper
2 ounces feta cheese, crumbled (about ½ cup)
2 Tbs fresh herbs-dill, basil, parsley, or mint)

1. Heat the oven to 425 degrees. 
2. Brush a sheet pan with 1 tablespoon of olive oil. Place the tomatoes, onion, garlic, lemon, and swordfish all in a single layer onto the pan. Season with ½ teaspoon salt and ¼ teaspoon pepper. Roast in the oven for 15 minutes.
3. Remove the pan from the oven. Drizzle with extra virgin olive oil and sprinkle with crumbled feta and fresh chopped herbs. Serve right from the pan!

Variations: Adjust your protein cooking time as needed. Thin pork chops-boneless or bone-in, sirloin tips, salmon fillets, chicken breads, boneless chicken thighs. Fennel bulb, red peppers, green beans, broccoli, or cauliflower florets. 

15 Minute Meal Tips

• Keep recipes simple for quick preparation 
• Cut ingredients into smaller pieces 
• Cook with fresh herbs and spice mixes for quick flavor 
• Double and triple recipes for freezing and leftovers
• Buy pre-cut vegetables from freezer section or salad bar
• Keep your knives sharp
• Buy multiple cutting boards
• Cook with wide, shallow pans
• Use cast iron pans for quick thawing frozen ingredients
• Consider owning a crockpot, electric pressure cooker, and an air fryer
• Stock up on quality frozen vegetables
• Keep thin cuts of meat and seafood in the freezer for quick thawing and cooking
• Buy pre-chopped vegetables from the grocery store salad bar
• Collect spice mixes to use for flavorful seasoning 

15 Minute Meal Pantry

The Flavor Builders
Vinegars: red wine, cider, rice, balsamic
Oils:  extra-virgin olive oil, olive oil, coconut, avocado oil, dark sesame oil
soy sauce, Bragg’s aminos
Dijon mustard
avocado mayonaise
dried herbs (thyme, dill, oregano, basil, bay leaf)
curry paste and powder, Fajita and Taco Seasoning
Better Than Bullion- chicken, beef, and vegetable stock
whole and diced canned tomatoes, tomato paste in tube

Vegetables
fresh garlic, onions, red peppers , cherry tomatoes 
baby arugula, baby spinach, red cabbage, kale, sprouts
fresh herbs: basil, cilantro, flat leafed parsley, rosemary
red potatoes, sweet potatoes

Dairy
feta cheese
parmesan cheese
fresh mozzarella
cheddar
butter
full fat plain yogurt
heavy cream

Meats/Poultry
eggs
ground meat-beef, pork, turkey, chicken
thin chicken breast or thighs
thin pork chops, pork tenderloin
sirloin tips
salmon, haddock, scrod
raw shrimp
​
Freezer-quick thaw
frozen shrimp-raw, salmon
sirloin tips, chicken tenders, boneless chicken thighs, pork tenderloin, sausages, ground beef 
berries
petite peas, broccoli

Grains-Starches
quinoa, bulgur, farro
canned beans- cannellini, chick pea, butter beans
pasta- thin cuts or fresh
potatoes-small or cut small

2-4 large eggs-depending on how many eggs you would like per salad
1 Tbs vinegar
Kosher salt

1. Fill a 4 quart sauce pan or a wide, straight-sided sauté pan with water (2 ½-3 inches) and add 1 tablespoon white vinegar. Heat  the water to a gentle simmer. 
2. Break each egg into a teacup.
3. Slide 1 egg into simmering liquid and immediately push white around yolk with a slotted spoon. Add remaining eggs in same manner. Simmer eggs 3-4 minutes. If cooking in batches or ahead of serving time, place the cooked eggs into a large bowl or pan of lukewarm water until serving time. To warm up the eggs, place in a pan of simmering water for 30 seconds. 

Serve: over toast with homemade blender hollandaise, on top of a my Parisian Salad, or simmered in spiced tomato sauce Shakshuka

Video: How to poach eggs

1-1/2 lbs. chicken tenders*
2 eggs
1 cup plain bread crumbs or almond flour
1 teaspoon Italian seasoning, thyme, or rosemary
1 teaspoon kosher salt-sea salt, mineral salt ​
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Avocado oil spray (or other non-seed oil spray)

1. Pre-heat air fryer to 400ºF. Pat chicken dry with paper towel and season with a pinch of salt and pepper.
2. In a medium bowl whisk eggs.
3. In a wide shallow container, whisk bread crumbs and all of the seasoning, until combined.
4. Dip sliced chicken into the egg, then dredge in breading mixture, pressing to help the breading cling to the chicken. Repeat until all chicken is coated.
5. Spray the air fryer basket generously with avocado spray, and place as many chicken tenders in the basket that will fit with space in between. Spray tenders with additional avocado spray to lightly coat.
6. Cook for 10 minutes. Repeat with remaining chicken tenders if space requires. Serve hot, room temperature, or cold.

 
* If using boneless, skinless breasts just cut into strips about 1-1/2" by 5"
This can also be prepared in an oven set at 400 degrees. 

Makes 6-8 servings

4 cups chopped Napa cabbage, red cabbage, or combination of both
1 cup shredded carrots
1 red pepper, thinly sliced thinly
1 small English cucumber, halved lengthwise, thinly sliced or spiralized into thin strands
2 medium scallions, thinly sliced
1/2 cup loosely packed chopped fresh cilantro
Optional: add cooked, shredded chicken, pork, sirloin, or whole cooked shrimp.

Dressing
1/4 cup creamy peanut butter
2 tablespoons unseasoned rice vinegar
2 tablespoons fresh lime juice, from one lime
3 tablespoons avocado oil or peanut oil
1 tablespoon soy sauce 
2 tablespoons honey
2 garlic cloves, roughly chopped
1-inch square piece fresh ginger, peeled and roughly chopped
1 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 tablespoons fresh cilantro leaves

 
To prepare the salad, combine all the vegetables in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.

To prepare the dressing, combine all of the dressing ingredients except for the cilantro in a blender and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.

Serves 2

1 1/3 lb fresh swordfish (1 to 1 1/2 inch thick)
Kosher salt
Freshly ground pepper
Olive oil spray

1. Preheat the air fryer to 400 degrees. 
2. Season the swordfish with salt and pepper.
3. Spray the air fryer basket and both sides of the swordfish with cooking spray.
4. Cook the swordfish for 8-10 minutes, flipping halfway through to assure even cooking. To check if the fish is cooked, press the center of the fillet. It should be firm, but with a little bit of "give". 

Notes: 
You can prepare the swordfish in a conventional oven-preheat to 400 degrees. Cook for 8-10 minutes.

There is nothing better than a recipe that does double or triple duty.  To find a recipe that starts as one recipe and then becomes something very different by adding or subtracting just a few ingredients makes meal planning so much easier.
​   
Makes about 2 cups

2 tsp olive oil
2 cloves of garlic, chopped
1 Tbs of fresh ginger, chopped
1 can of black beans (15 ounces), drained and rinsed 
1 cup chicken stock or water
1 tsp toasted sesame oil
2 tsp soy sauce or Bragg's Aminos
Pinch crushed red pepper
2 Tbs fresh cilantro, chopped
2 pieces of scallion, sliced thin on the diagonal.

1. Heat oil, garlic, and ginger in a saucepan over low heat and cook, stirring for 2 minutes (do not brown).  
2. Add the rinsed black beans, stock, sesame oil, soy sauce, and crushed red pepper. Simmer over low heat for 10 minutes.  Add more stock if you would like a saucier consistency.
3. Finish with fresh cilantro and sliced scallions.

Serving options:
Serve over fish, chicken, beef, or pork.  You can also serve it over rice, spaghetti squash, or steamed broccoli.  Add chicken or vegetable stock the sauce and it create a soup.  Take that soup and puree it, add some left over chicken and it becomes an Asian chili.  To take this recipe and turn it into a Mexican or Latin dish, leave out the ginger, soy sauce, and sesame oil and add in chipotle!  The possibilities are endless. My Asian Black Bean Sauce is one of my favorite multi-use recipes.  The ingredients are always part of my pantry supplies. This recipe freezes well for later use.

I enjoy creating delicious recipes to share with my students, but when I discover a recipe by another chef I never hesitate to share it. And, when that chef has cookbook that I love, you know I'm going to share that too. Joshua McFadden's book Six Seasons-A New Way with Vegetables has become a favorite, seasonal cookbook for me. You MUST get this book! McFadden has opened my mind and my pallet to so many new flavor combinations and wonderful ways to prepare vegetables seasonally. This recipe is a wonderful example of an easy, beautiful, and delicious recipe I use often. Enjoy!

Kosher salt, to taste
¼ cup extra-virgin olive oil, plus more for serving
2 cloves garlic, smashed flat and peeled
1 pound kale, thick ribs removed (dark green, curly kale)
 Freshly ground black pepper, to taste
½ pound pasta, like pappardelle or rigatoni
¾ cup coarsely grated Parmigiano- Reggiano

1. Put a large pot of generously salted water over high heat, and bring to a boil. 
2. In a small skillet over medium heat, add olive oil and garlic, and cook until the garlic begins to sizzle. Reduce heat to low, and cook very gently until garlic is soft and begins to turn light gold, about 5 minutes. Remove from heat.
3. When water is boiling, add kale leaves, and cook until tender, but not mushy, about 5 minutes. Pull out the hot, dripping kale leaves with tongs, and put directly into a blender. (Don’t drain the pot; you’ll use that same boiling water to cook the pasta.) 
4. Add garlic and its oil to the blender, along with a splash of hot water from the pot if you need some more liquid to get the blender going. Blend into a fine, thick green purée. Taste, and adjust seasoning with salt and pepper, then blend again.
5. Add the pasta to the still-boiling water, and cook according to directions on the package. Ladle out about a cup of the water to save for finishing the dish, then drain the pasta and return it to the dry pot. Add the kale purée, about 3/4 of the grated cheese and a splash of the reserved pasta water. Toss until all the pasta is well coated and bright green, adding another splash of pasta water if needed so that the sauce is loose and almost creamy in texture. Serve in bowls right away, and top with an extra drizzle of olive oil and the rest of the grated cheese.

​

Serves 2-4
​
2 Tbs olive oil
4 cloves of garlic, sliced thinly 
1-pint cherry tomatoes, cut in half-a color assortment is nice
1/8 tsp of crushed red pepper
2 ears of freshly picked corn, corn cut off the cob
1-pound fresh shrimp, shells removed
5 leaves fresh basil, sliced in strips or 1/3 cup chopped flat leafed parsley
3 Tbs unsalted butter (very cold)
Kosher or Sea Salt and Pepper
 

1. In a large sauté pan, heat the oil and the slivered garlic over medium-low heat. Cook until the garlic softens and becomes aromatic, about 1 minute.  
2. Add the sliced cherry tomatoes, crushed red pepper, corn kernels, and shrimp. Raise the heat to medium, cover the pan, and cook for 5 minutes. 
3. Add your herbs, stir gently to combine. 
4. To finish, turn off the heat and gently stir in the cold butter to create a velvety finish to your dish.

 
Serve as is, with sliced boiled Yukon Gold potatoes, over pasta, or rice. You can also use this as a topping for bruschetta-cut the shrimp into bite sized pieces for easy eating.

I prepared this delicious, easy, and quick meal for my class "15-Minute Meals". For that class I added 1/2 of a yellow onion and 1/2 of a large delicata squash. No need to peel this squash which is a real time saver. Both additions were perfect!

Serve 4
12 oz smoked sausage, sliced into 2 inch pieces-Kielbasa or other precooked sausage is fine
kale-6-8 large leaves, spines removed, leaves ripped into large pieces
½  cup water
salt and pepper
 
Place all ingredients into an 8-quart stock pot over medium high heat. Cover and cook for 8 minutes. Season with salt and pepper to taste. Divide between 2 plates and serve.

​Alternatives: Green cabbage or any other hardy green can be used instead of kale. 
You can add additional vegetables such as sliced onions, garlic, small butternut squash cubes to pot. Choose vegetables that won't overcook in 8 minutes.

​1 pork chops, bone-in about 1 ½-2” thick (3-5 pounds)
2 tablespoons herb/spice rub*. 
1 cup ripe peaches, unpeeled and diced
¼ cup red pepper, seeded and diced small
¼  cup red onion, diced
1 tablespoon jalapeño, seeded and finely chopped
3 tablespoons cilantro or mint, chopped
1 tsp. grated lime zest
1 tablespoon fresh lime juice
Salt and freshly ground pepper, to taste
 

1. Remove pork chops from packaging, rinse, and pat dry with paper towels. 
2. Sprinkle 2 tablespoons of your favorite seasoning over both sides of the pork chops and rub in well. Place the chops in the basket of your air fryer.
3. Set the air fryer to 400 degrees and cook the pork for 12 minutes, turning the chops over at 6 minutes. Remove the pork from the air fryer and allow to rest for about 5 minutes before serving. 
4. To make the peach salsa, in a bowl, combine the peaches, red pepper, onion, jalapeno, cilantro, lime zest and lime juice and toss gently to mix. Season with salt and pepper. Serve over pork chops.

 
*Rub I used in class=Trader Joe’s BBQ Rub & Seasoning with Coffee & Garlic
 

2 peaches-ripe and fragrant ("free stone" peaches are easiest to work with)
2 tablespoons dark brown sugar
1/4 tsp cinnamon
pinch of salt
¼ cup pecan halves, roughly chopped
¼ cup mascarpone cheese (vanilla ice cream, whipped cream, sour cream can be substituted)
1/4 cup black berries or raspberries for garnish-optional

1. Slice the peaches in half and remove the pit.  Combine the brown sugar, cinnamon, and salt in a small bowl. Divide and sprinkle on top of the peaches.
2. Place the peaches in the air fryer basket and air fry at 350 for 10 minutes or until the fruit is browned and the sugar is caramelized. 
3. Divide between two plates. Top with mascarpone and sprinkle with pecans. Serve immediately.

Add any of the following fruit to the air fryer with the peaches. Cut in half and remove pits. : fresh figs, nectarines, plums