Root Vegetable

Guilt-free pasta? Everything is a pasta-bility when you add fresh fish and lots of veggies.

Talk about flexible, this chicken is a cheerleader. Yes, it’s equally good steaming hot or icebox cold. Eat this dish four seasons of the year, hot or not, indoors or out. It’s G-R-E-A-T . . . great!

The French are notorious for their stuffy and particular attitudes . . . especially when it comes to food, but they’ve got nothing on the Sicilians. It takes a Sicilian ’tude to think one could improve on a French classic, especially in 30 minutes. Well, this Sicilian says “Bring it on.”

Here’s a hipster menu for urbanites or just hep hicks from the sticks like me.

Lamb chops are always perfect for 30MM because they are quick cooking. If you are the type who only indulges in leg of lamb once a year at holidays, pick up some chops and try this one at home tonight.

This is a gut bustingly delicious twist on steak and bakers.

This is a real-deal, square meal (that is, one you might find in a restaurant on a square in Barcelona!).

This sammy is so hearty you won’t think to ask “where’s the beef?”

Do you have trouble making up your mind? How does this sound: grilled meat, salad, take-out Thai food, and pizza, all in one meal? There are no special ingredients required; you can get them all in the regular market and have this pizza on the table in less time than it would take the delivery man to get to your door.

This is one of my fancy fake-out meals. It looks like it came out of an Asian influenced bistro, but the difference between your Express Lane receipt and your dinner check, not to mention the prep time, is substantial.

This is not your average steak and baked dinner; it’s about meat and potatoes in a whole new way. Try the same recipe with beef cut for London Broil or skirt steaks. All of these cuts are affordable, but with this exotic recipe they become way above average.

This dinner is full of antioxidants, low in fat, high in fiber, and huge on flavor. Can you get anything better for you than that? Plus, you won’t find this one on any take-out menu.

French bread pizza from Stouffer’s was my favorite frozen food as a kid. Now that I’m all grown up I make my own, because I can overstuff them. (My appetite grew, too.)

This quick pasta has big flavors and lots of texture. Salty, sweet, crunchy—Delish!

When they’re made with 99 percent lean ground turkey breast, these burgers are a figure-friendly way to enjoy a sausage sandwich.

This is my make-at-home version of one of my favorite brunch items at Union Square Cafe in New York City. Chef Michael Romano makes a mean Italian-style hoagie with sliced steak, tomato sauce, and capers—yum-o! When I’m up at my cabin, out in the sticks, I gotta make a knockoff for myself. (Michael, aka Mikey here, isn’t really from Philly. Rather I am referring to his riff on Philly’s famous cheese-steak sammies.)

Make your own take-out. When you MYOTO, you control the salt, fat, and quality of ingredients. This dish is not only healthful, but you also don’t have to make any decisions like whether you want chicken or pork. This recipe has got everything in it but the kitchen sink.

Just like Grandma might have made for you, if she were Hungarian.

I’m famous for my sausage sandwiches . . . my homemade relish is the secret that makes them great. Double the relish recipe and use it on any Italian cold cut sandwich. Either traditional Italian sweet or hot pork sausage will work fine in this.

Bacon, Leek, and Tomato Soup is a soup for all seasons! So easy and too delicious; you’ll make this one January or August, year after year. It is especially welcome on rainy nights.