Root Vegetable

Try halibut, mahi-mahi, or tilapia in this recipe, too. Leeks and bacon are so delish . . . add some fish and they become good for you, too.

Bacon—what’s not to like? It’s smoky flavored salt and fat! Yum-o! In fact, the only way to improve on bacon is to wrap it up with beef and top it with cheese, then open wide! You gotta be more hungry than tired for this one!

Sweet and simply delicious, this dish is a real mild-child, for nights when you feel less than wild.

I loved corn so much as a kid that you couldn’t get that cob out of my hand for hours. In the summer months substitute fresh kernels scraped from the cob for the frozen.

A friend recommended that I add a little fresh dill and lime juice to my regular Bloody Mary concoction. I gave it a shot and it was great! The dill and lime punched up all the flavors without taking them over. I’ve applied that trick to these burgers.

Meaty, easy, and Mediterranean-style, this recipe will make any list of favorites.

I know, I know, you’re exhausted. Well, let me tell you, this stew is easy to make, is good for you, and has a big satisfying flavor. You’ll be slurping away in front of the TV before you know it . . . and then you can go to bed, early, like your mom always said you should.

Nutty toasted garlic and sweet peas? Oh, my! I could eat the whole potful myself, then drift off into sweet dreams!

This stoup will quickly become one of your comfort food favorites, promise!

About ten years ago, my friend Donna told me she had made chicken with leeks—just leeks—for dinner the night before and she raved about it! I made my own version of Leek-y Chicken that night and I’ve been making it ever since. I included a version of this recipe in my first 30-Minute cookbook back in 1998, but I could not do a book on “Express” cooking without including Leek-y Chicken in some form. Here it is served on a bed of couscous.

Serve with a green salad.

In France, I had some cèpes (wild mushrooms) cooked in duck fat—yummo! Being that I don’t kill many ducks and that I like wearing small sizes, I make these with EVOO at home. (Man, nothing beats that duck fat though! You should taste the potatoes boiled in it!)