Smoky Chicken with Sweet Potatoes and Chorizo


2 poblano chiles
4 skinless, boneless chicken breasts
1 teaspoon chili powder or smoked paprika (1/3 palmful)
1 teaspoon cumin (1/3 palmful)
Salt and pepper
3 tablespoons extra-virgin olive oil (EVOO)
1/2 pound chorizo sausage, casings removed, meat coarsely chopped
2 sweet potatoes, thinly sliced
1 yellow onion, thinly sliced
1 red onion, chopped
2 cloves garlic, grated or finely chopped
One 28-ounce can diced fire-roasted tomatoes,lightly drained


1. Preheat the broiler to high. Broil the poblanos on a pan until charred on all sides, 12 to 15 minutes. Place in a paper bag and let cool for 10 minutes. Peel, seed and chop.
2. While the chiles cook, season the chicken with the chili powder, cumin and salt and pepper to taste.
3. In a large nonstick skillet, heat 1 tablespoon EVOO, 1 turn of the pan, over medium-high heat. Add the chorizo and cook until the fat renders, 2 minutes. Add the sweet potatoes and yellow onion and arrange evenly in the skillet. Season with pepper and cook for 10 minutes. Flip and cook, pressing with a spatula, until crisp, 10 minutes more.
4. Preheat a grill pan over medium-high to high heat. In a saucepan, heat 1 tablespoon EVOO, 1 turn of the pan, over medium heat. Add the red onion and garlic; cook until softened, 8 minutes. Add the tomatoes, reserved poblanos and salt and pepper to taste; keep warm.
5. Coat the chicken with the remaining 1 tablespoon EVOO and grill on the hot grill pan for 5 minutes on each side.
6. Pile the sweet potato mixture on 4 plates, slice the chicken breasts and arrange over the potatoes. Top with the poblano-tomato sauce.

Pork Chops with Golden Apple Raisin Sauce and Broccoli Whole Wheat Mac 'n' Cheddar

4 golden apples, cored and chopped
1 cup unfiltered apple cider
3 tablespoons brown sugar
One 1-ounce box golden raisins (a generous handful)
1 teaspoon cinnamon
Salt
1/2 pound whole wheat pasta shells or penne rigate
2 cups broccoli florets
2 tablespoons extra-virgin olive oil (EVOO)
Four 1 1/2-inch-thick center-cut pork loin chops (about 2 pounds)
Pepper
2 tablespoons butter
1 tablespoon flour
1 1/2 cups milk
1/2 pound extra-sharp white cheddar cheese, shredded
A few pinches grated or ground nutmeg
1/4 cup pure maple syrup
2 tablespoons spicy brown or grainy Dijon mustard


1. In a medium saucepan, cook the apples with the cider, brown sugar, raisins and cinnamon over medium-high heat until tender, about 15 minutes. Set aside.
2. Bring a medium pot of water to a boil, salt it, add the pasta and cook until al dente. During the last 2 minutes of cooking, add the broccoli to the pasta. Drain the pasta and broccoli and return to the pot.
3. While the pasta is working, in a large heavy skillet, heat the EVOO, 2 turns of the pan, over medium-high heat. Season the pork chops with salt and pepper, add to the skillet and cook until browned, 6 to 7 minutes on each side.
4. While the chops cook, in a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, then whisk in the milk and season with salt and pepper. Simmer, stirring for 2 minutes. Stir the cheese into the sauce and season with the nutmeg. Pour the cheese sauce over the pasta and broccoli and stir to coat.
5. Stir the maple syrup and mustard into the skillet with the pork chops and cook for 1 minute, turning the pork to coat.
6. Top the pork chops with the reserved apple raisin sauce and serve the broccoli mac 'n' cheddar alongside.

Chimichurri Steak, Chicken or Pork Chops with Asparagus and Tomato Couscous

3 tablespoons capers
2 large cloves garlic, smashed and peeled
2 cups arugula leaves
1 cup flat-leaf parsley leaves
3 tablespoons red wine vinegar (eyeball it)
2 teaspoons anchovy paste
1/4 cup extra-virgin olive oil (EVOO), plus more for rubbing
1 1/2 cups chicken broth
2 tablespoons butter
2 tablespoons sun-dried tomato paste
1 1/2 cups instant couscous (from a 10-ounce box)
4 small strip steaks or 4 skinless, boneless chicken breast halves or 4 boneless pork chops, at room temperature
Salt and pepper
1 bunch asparagus, ends trimmed
Juice of 1/2 lemon


1. Using a food processor, finely chop the capers and garlic. Add the arugula, parsley, vinegar, anchovy paste and 1/4 cup EVOO and pulse until a coarse chimichurri sauce forms; set aside.
2. In a medium saucepan, bring the chicken broth and butter to a boil. Stir in the sun-dried tomato paste and couscous, cover and turn off the heat. Let stand for 5 minutes, then fluff with a fork.
3. While the couscous is working, heat a grill pan or large skillet over medium heat. Rub the meat with EVOO and season with salt and pepper. Cook for 4 minutes on each side for medium-rare steak and 5 minutes on each side for chicken or pork. Let the meat rest for a couple of minutes.
4. Fill a deep, medium skillet with 1 inch of water and bring to a boil. Salt the water, add the asparagus and cook until crisp-tender, about 2 minutes. Drain and toss with the lemon juice and a drizzle of EVOO.
5. Top the meat with the chimichurri and serve the asparagus and couscous alongside.

Five-Spiced Sesame Tuna and Avocado


2 avocados
Juice of 1/2 lime
1/3 cup balsamic vinegar (eyeball it)
1/4 cup tamari (dark soy sauce)
3 tablespoons honey (eyeball it)
2 tablespoons vegetable oil
Four 6-ounce tuna steaks
2 teaspoons Chinese five-spice powder
Salt and pepper
1/2 cup toasted sesame seeds
1/4 cup snipped chives
1/2 head iceberg lettuce, shredded


1. Thickly slice the avocados lengthwise and coat with the lime juice to prevent browning; set aside. In a small saucepan, over medium-high heat, bring the vinegar, tamari and honey to a low boil. Lower the heat and simmer until syrupy, 6 to 7 minutes. Set aside.
2. In a large skillet, heat the oil over high heat. Sprinkle the tuna with the five-spice powder and season with salt and pepper. Place the tuna in the skillet and cook, turning once, until just browned, 1 to 2 minutes on each side. Slice the tuna and top with the sesame seeds and chives.
3. Divide the lettuce among 4 plates and top with the tuna and avocado. Drizzle with the dressing.

Harvest Creamy Corn "Choup"

2 tablespoons extra-virgin olive oil (EVOO)
4 slices bacon, chopped
1 onion, chopped
1/2 red bell pepper, seeded and chopped
1 pound small potatoes, cut into small chunks
4 to 5 large ears corn, kernels scraped from the cobs,
or one 10-ounce box frozen corn
1 medium or 2 small zucchini, finely chopped
5 to 6 sprigs thyme
1 bay leaf
1 teaspoon paprika
3 tablespoons flour
One 32-ounce container (4 cups) chicken broth
1 cup milk
1 cup heavy cream
1/2 cup chopped flat-leaf parsley
Salt and pepper
Hot pepper sauce
Oyster crackers or popcorn, to pass around the table

1. In a medium soup pot, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the bacon and cook until crisp at the edges. Add the onion and bell pepper and cook until softened, about 4 minutes. Add the potatoes, corn, zucchini, thyme, bay leaf and paprika and cook for 4 minutes. Sprinkle the flour into the pot, stir and cook for 1 minute. Gradually stir in the broth and simmer until thickened a bit. Stir in the milk, cream and parsley and simmer until the potatoes are tender, about 8 minutes.
2. Season the corn choup to taste with salt, pepper and hot pepper sauce and serve with crackers or popcorn to float on top.
Mussels in Roasted Red Pepper Sauce
Salt Two 9-ounce packages fresh linguine One 12- to 16-ounce jar roasted red peppers,
drained and halved 3 tablespoons extra-virgin olive oil (EVOO) 1 onion, chopped 3 to 4 cloves garlic, grated or finely chopped 1/2 teaspoon crushed red pepper 1 cup dry white wine One 14.5-ounce can crushed fire-roasted tomatoes Black pepper 36 mussels (about 2 pounds), debearded
1.