one dish WONDERS

In a perfect world, we’d come home every night jazzed to make dinner. In actuality, we’re eating from

the Whole Foods salad bar more often than we’d care to admit. Luckily, there’s a happy medium for aspiring cooks who are low on time—it’s what we’ve dubbed the one-dish wonder. Below, you’ll find ten ridiculously easy recipes (most you can make in one pan) guaranteed to make weeknight cooking more enjoyable—even if your mother-in-law just decides

to spontaneously drop by.

bon appétit!

QUINOA TABBOULEH

1 cup low-sodium or homemade vegetable stock or broth½ cup Quinoa½ cup freshly squeezed lemon juice, plus more for seasoning¼ cup extra-virgin olive oil3 bunches flat-leaf parsley leaves, finely chopped (about 4 cups)1 English cucumber, finely chopped (about 2 cups)½ cup finely chopped mint leaves½ cup finely chopped tomatoes¼ cup finely chopped red bell pepper

Kosher salt and freshly ground black pepper

1. In a medium saucepan, bring the vegetable stock to a boil. Meanwhile, in a small skillet set over medium-high heat, toast the Quinoa, stirring occasionally, until the grains release a nutty aroma, about 3 minutes.2. Transfer the toasted Quinoa to the saucepan and reduce the heat to low. Cover and cook until the Quinoa is tender and has absorbed all the stock, about 12 minutes. Remove the saucepan from the heat and transfer the Quinoa to a large bowl to cool to room temperature.3. Meanwhile, in a small bowl or glass measuring cup, whisk the lemon juice with the olive oil and set aside.4. In a large bowl, combine the cooled Quinoa with the parsley, cucumber, mint, tomatoes and red bell pepper. Add the reserved dressing to taste and toss to mix thoroughly. Season the Tabbouleh to taste with salt and pepper and additional lemon juice if needed. Serve.

m a k e s 4

s e r v i n g s

s ta r t t o f i n i s h

45 MINS

Recipe adapted from Michael Rotondo, Parallel 37, San Francisco, Calif.

MAMA DEPANDI’S BUCATINI POMODORO

poModoro Sauce

One 28-ounce can whole peeled tomatoes2 tablespoons extra-virgin olive oil1 small yellow onion, finely chopped (about ½ cup)2 garlic cloves, minced1 tablespoon sugar½ teaspoon salt4 basil sprigs

paSta

¾ pound fresh Bucatini pasta2 tablespoons extra-virgin olive oil, divided2 garlic clovesPinch of red-pepper flakes1 tablespoon finely grated Parmesan cheese, plus more for garnish1 tablespoon torn basil leaves, plus more for garnish1 tablespoon finely chopped flat-leaf parsleySalt and freshly ground black pepper

1. Make the sauce: In a strainer set over a medium bowl, drain the tomatoes. Crush the tomatoes with your hands, let the juice release into the bowl, and set aside the juice and strained tomatoes.2. In a medium skillet set over medium heat, warm the olive oil. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Add the reserved tomatoes, sugar and salt. Reduce the heat to low and continue cooking, stirring occasionally, until the tomatoes have softened and the sauce has thickened slightly, about 15 minutes. Add the reserved tomato juice and bring the sauce to a boil. Reduce the heat to low and simmer, stirring occasionally, until slightly thickened, about 20 minutes. Remove the sauce from the heat, add the basil and set aside.

3. Make the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to the package instructions. Drain the pasta, reserving ½ cup of the cooking water.4. Meanwhile, in a large skillet set over medium heat, warm the olive oil. Add the garlic and a pinch of red-pepper flakes and cook, stirring occasionally, until fragrant, about 1 minute.5. Remove the basil from the tomato sauce, then add the sauce to the skillet. Simmer until warmed through. Add the pasta to the skillet and toss to coat, thinning the sauce with the pasta cooking water, if needed.6. Remove the skillet from the heat and stir in the Parmesan, basil and parsley. Season to taste with salt and pepper. Transfer the pasta to a serving dish and garnish with additional cheese and basil, if desired. Serve immediately.

m a k e s 4—6

s e r v i n g s

s ta r t t o f i n i s h

1 Hour

Recipe adapted from Doug Psaltis, RPM Italian, Chicago

SKILLET CHOCOLATE-CHIP COOKIE

3 cups all-purpose flour1¼ teaspoons baking soda1½ teaspoons salt¾ cup (1½ sticks) butter, melted and cooled slightly1¼ cups brown sugar1 cup sugar3 eggs2 teaspoons vanilla extract2½ cups chocolate chips

1. Preheat the oven to 350°. Grease a 10-inch oven-safe skillet with butter.2. In a large bowl, whisk the flour with the baking soda and salt. Set aside.3. In another large bowl, mix the butter with the brown sugar and sugar until well combined (the sugar should look slightly dissolved). Add the eggs one at a time, mixing until well combined before adding the next egg and the vanilla extract.4. Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chocolate chips.5. Press the dough into the prepared skillet and bake until golden brown and baked through, 30 to 40 minutes. Let cool 15 minutes before cutting and serving.

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10- i n c h c o o k i e

s ta r t t o f i n i s h

1 Hour

A PureWow Original Recipe

TAHINI-DRESSED ZUCCHINI AND GREEN BEAN SALAD

Tahini Dressing½ garlic cloveCoarse sea salt2 tablespoons light tahiniFinely grated zest and freshly squeezed juice of ½ lemonFreshly squeezed juice of ½ orange½ teaspoon honeyFreshly ground black pepper2 tablespoons extra-virgin olive oil

Zucchini and Green Bean Salad2 tablespoons extra-virgin olive oil3 medium Zucchini (about ¾ pound), sliced into ⅛-inch coinsSea salt and freshly ground black pepper1 fresh red chile, seeded and finely choppedFreshly squeezed juice of ½ lemon¼ pound Green Beans, trimmed4 large handfuls mixed Salad GreensMint leaves, thinly sliced, for garnish

1. Make the tahini dressing: Crush the garlic with a little sea salt and transfer to a medium bowl or glass measuring cup. Add the tahini, lemon zest, lemon juice, orange juice, honey and a grind of black pepper to the bowl and stir until combined. (If the dressing thickens or turns grainy or pasty, thin it out by whisking in a little water, 1 tablespoon at a time, until you get a creamy, trickling consistency.) Gently stir in the olive oil. Season to taste with additional salt and pepper if needed and set aside.2. Make the Salad: In a large nonstick skillet set over medium-high heat, warm the olive

oil. Working in batches, cook the Zucchini coins, tossing them occasionally, until tender and browned on both sides, about 2 minutes. Transfer the cooked Zucchini to a large bowl.3. When all the Zucchini is cooked, season it generously with salt and pepper. Add the chile and lemon juice and toss until combined. Set aside.4. Meanwhile, bring a saucepan filled with salted water to a boil and prepare an ice-water bath. Add the Green Beans to the saucepan, return the water to a boil and blanch for 1 minute. Drain the Green Beans, then dunk

them in the ice-water bath to refresh them. Drain again, pat dry with a clean kitchen towel and toss the Beans with the Zucchini.5. Spread the Salad Greens in a large, shallow serving bowl, then scatter the dressed Zucchini and Beans and shredded mint on top. Drizzle the tahini dressing generously over the whole lot and serve immediately.

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45 MINuteS

Recipe adapted from “River Cottage Veg” by Hugh Fearnley-Whittingstall (Ten Speed Press)

THAI VEGGIE SALAD

Salad

1 red bell pepper, thinly sliced1 bunch scallions, thinly sliced3 cups snow peas, thinly sliced3 carrots, thinly sliced or shredded1 bunch radishes, thinly sliced or shredded¼ red cabbage, thinly sliced or shredded

½ English cucumber, cut into strips1 cup dried mango, thinly sliced⅔ cup peanuts, chopped (plus extra for garnish)¾ cup fresh cilantro, chopped (plus extra for garnish)¼ cup fresh mint, chopped

dreSSINg

3 garlic cloves, minced1-inch piece fresh ginger, minced1 tablespoon sesame oil3 tablespoons soy sauce1 tablespoon Sriracha sauce½ cup seasoned rice-wine vinegar⅓ cup peanut butter

1. Make the salad: Toss all the salad ingredients together in a large bowl.2. Make the dressing: In a medium bowl, whisk all ingredients together until the dressing is smooth in texture. (You can also use a mini food processor or an immersion blender to mix the dressing. If so, you don’t have to chop the garlic or ginger.)3. Pour the dressing over the salad and toss to coat. To serve, pile a helping of salad onto a plate and top generously with more cilantro and peanuts. The salad gets better as it sits and will keep for up to three days in an airtight container in the refrigerator.

m a k e s 4—6

s e r v i n g s

s ta r t t o f i n i s h

1 Hour

A PureWow Original Recipe

PASTA WITH PEAS, ARTICHOKES, LEMON AND MINT

1 pound bucatini, spaghetti or other long pasta1½ cups fresh peas12 marinated artichoke heart quarters, drained (available at gourmet grocery stores)3 tablespoons unsalted butter½ cup grated Pecorino cheese2 tablespoons lemon juiceSalt2 tablespoons freshly chopped mint, for garnish

Lemon zest, for garnishFreshly ground black pepper, for garnish

1. In a large pot of salted boiling water, cook the pasta until al dente, 6 to 8 minutes (or according to package instructions). One minute before the pasta is finished, add the peas to the pot. Before draining, ladle out and reserve ½ cup of the pasta cooking water.2. Drain the pasta and peas in a colander, and immediately add the artichoke hearts. Toss to combine.3. Return the pasta and vegetables to the pot, then add the butter and Pecorino cheese, and toss to coat. Add the reserved pasta water and lemon juice, and continue tossing until the mixture forms a creamy coating. Season with salt to taste.4. To serve, transfer the pasta to plates and top with mint, lemon zest and black pepper. Serve immediately.

m a k e s 4—6

s e r v i n g s

s ta r t t o f i n i s h

30 MINS

A PureWow Original Recipe

SHRIMP AND PASTA STEW

2 tablespoons extra-virgin olive oil2 cups peeled pearl onions (frozen is fine)3 celery stalks, chopped3 garlic cloves, minced½ cup white wine1 tablespoon hot paprikaPinch cayenne pepper2 tablespoons lemon zestKosher salt

Freshly ground black pepperOne 28-ounce can crushed tomatoes4 cups seafood or vegetable broth2½ cups pasta (see Finishing Touches)1½ pounds shrimp, peeled and deveined3 cups roughly chopped kaleLemon zest, for garnishChopped fresh parsley, for garnish

1. In a large pot, warm the olive oil over medium heat. Add the onions and celery and sauté until tender, 5 to 6 minutes. Add the garlic and continue to cook until fragrant, 1 minute more.2. Add the wine and bring to a simmer. Cook until the liquid is reduced by about half, 6 to 7 minutes. Season with paprika, cayenne pepper, lemon zest, salt and pepper. Simmer until fragrant, 1 to 2 minutes more.3. Add the tomatoes and broth and return to a simmer. Stir in the pasta and cook until it just starts to become tender, 5 minutes. Reduce the heat to low, add the shrimp and kale and continue to simmer over very low heat until the pasta is tender, the shrimp are cooked through and the kale is wilted, 4 to 5 minutes.4. To serve, ladle the stew into bowls and garnish generously with lemon zest and parsley. Serve with crusty bread.

m a k e s 6—8

s e r v i n g s

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45 MINS

A PureWow Original Recipe

PEEL-AND-EAT SHRIMP WITH TOGARASHI SPICE BLEND

1 tablespoon cayenne pepper1 tablespoon ground ginger1 tablespoon red-pepper flakes1 tablespoon black sesame seeds1½ teaspoons white sesame seeds1½ teaspoons dried kombu seaweed (available at Asian markets)1½ teaspoons dried tangerine or orange zest (available in most supermarket Spice sections)

1¼ pounds shell-on Shrimp (21 to 25 count), deveined1 tablespoon canola oilSalt

1. In a small bowl, whisk the cayenne pepper with the ginger, red-pepper flakes, black sesame seeds, white sesame seeds, seaweed and tangerine or orange zest. Set aside.2. In a large bowl, toss the Shrimp with the canola oil and season with salt. In a large skillet set over medium-high heat, cook the Shrimp, working in batches, until pink and caramelized, about 2 minutes per side.3. Transfer the Shrimp to a bowl and toss with the Togarashi Spice mix to taste. (Reserve remaining Spice mix for another use.) Divide the Shrimp among four plates and serve immediately.

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40 MINS

Recipe adapted from Drew Van Leuvan, Seven Lamps, Atlanta, Ga.

SKILLET LASAGNA

2 tablespoons extra-virgin olive oil1 pound sweet Italian sausages, casings removed1 small yellow onion, finely chopped4 garlic cloves, mincedRed-pepper flakes1 teaspoon dried oreganoTwo 28-ounce cans whole peeled tomatoes1 basil sprig, plus a handful of basil leaves

Salt and freshly ground black pepperOne 9-ounce package no-boil Lasagna noodles (such as Barilla brand)4 ounces mascarpone cheese or cream cheese½ pound fresh mozzarella, thinly sliced and patted dry

1. In a large lidded high-sided Skillet with a 3-quart capacity set over high heat, warm the olive oil. Add the sausages and cook, stirring frequently and breaking up the meat, until browned, about 4 minutes. Leaving as much oil in the Skillet as possible, transfer the sausage to a medium bowl and set aside.2. Reduce the heat to medium-low and add the onion, garlic and a pinch of red-pepper flakes to the Skillet. Cook, stirring occasionally, until the onion has softened, about 5 minutes. Add the oregano and the tomatoes and their juices, crushing the tomatoes with your hands or a potato masher. Add the reserved sausage and any juices and the basil sprig. Season to taste with salt and pepper, then gently simmer, stirring occasionally, for 5 minutes. Check the seasonings (it should be a little salty) and remove and discard the basil sprig.

3. Break half the Lasagna noodles in half crosswise (it’s fine if smaller pieces break off) and push each piece into the sauce under the sausage, distributing them evenly throughout the pan. Break the remaining noo-dles in half and distribute them evenly over the sauce, then push down on them with the back of a spoon to submerge them. Cover the pan and gently simmer (raising the heat a little, if needed) until the noodles are tender and the sauce has thickened slightly, about 12 minutes.4. Dollop the mascarpone over the Lasagna and swirl it into the sauce. Top with the mozarella and gently simmer, covered, until the mozzarella melts, about 2 minutes.5. Remove the Skillet from the heat and top the Lasagna with the basil leaves, tearing any large leaves into smaller pieces. Let the Lasagna rest, uncovered, for about 10 minutes before serving.

m a k e s 6

s e r v i n g s

s ta r t t o f i n i s h

1 Hour

Recipe adapted from “Keepers” by Kathy Brennan and Caroline Campion (Rodale Books)

PAN-FRIED ARCTIC CHAR WITH GARAM MASALA, BROCCOLINI AND YOGURT SAUCE

Two 6-ounce skin-on Arctic Char or salmon filletsSalt and freshly ground black pepper½ teaspoon Garam masala2 tablespoons extra-virgin olive oil1-2 bunches (about 6 ounces) Broccolini, trimmed1 garlic clove, roughly chopped1 teaspoon peeled and minced ginger

¼ cup dry white wine⅓ cup nonfat Greek or similarly thick Yogurt1 teaspoon lemon juice, plus more for seasoning1 teaspoon finely chopped mint leaves2 tablespoons finely chopped pistachios, toasted

1. Pat the fillets dry and cut each piece crosswise into three equal pieces. Sprinkle the fillets with salt and pepper and ¼ teaspoon of the Garam masala. Set aside.2. In a large lidded skillet set over medium-high heat, warm 1 tablespoon of the olive oil. Add the broccolini and ¼ teaspoon salt and cook, stirring occasionally, until the broccolini are bright green, about 2 minutes. Add the remaining ¼ teaspoon Garam Masala, the garlic, ginger and a pinch of pepper. Cook until the garlic and ginger are fragrant, about 1 minute. Move the broccolini to one side of the skillet to make room for the fish.3. Warm the remaining tablespoon of olive oil in the empty side of the skillet, then add the fish, skin side down, and cook for 3 minutes. Flip the fish over with a thin-edged spatula, and then add the wine. Cover the skillet, reduce the heat to low and cook the fish and broccolini for

4 minutes longer. Remove the skillet from the heat and let it sit and steam, covered, until the fish is cooked through and the broccolini is tender but still has some bite to it, about 2 minutes.4. Meanwhile, in a small bowl, mix the Yogurt with the lemon juice and mint until combined. Season to taste with salt, pepper and additional lemon juice, if desired. Set aside.5. Arrange the fish and broccolini on two plates and spoon the Yogurt Sauce over the fillets. (Alternatively, serve the Sauce on the side.) Garnish the fish and broccolini with the pistachios and serve immediately.

m a k e s 2

s e r v i n g s

s ta r t t o f i n i s h

30 MINuteS

Recipe adapted from “One Pan, Two Plates” by Carla Snyder (Chronicle Books)