Root Vegetable
Spaghetti con Aglio e Olio with Tomato and Onion Salad
This meal and the next have appeared in other books of mine. I did not invent the dishes—they are classics. My take on these classics are my two favorite meals, ever. I simply could not have you (or me) live through a whole year without having these dishes in there somewhere. Enjoy these oldies-but-oh-so-goodies!
Sliced Herb and Garlic Tagliata over Shaved Portobello, Celery, and Parmigiano-Reggiano Salad
Tagliata refers to Italian-style steaks that are cut thin and quickly cooked—all appealing to a 30-minute girl.
Spring Chicken with Leeks and Peas Served with Lemon Rice
Feel free to make this dish in all four seasons. I just call it “Spring Chicken” because it tastes light and crisp, like spring air, and because “Spring Chicken” sounds more appetizing than “Leeky Chicken,” which was what I called an earlier version of this recipe.
Chicago Dog Salad
Eat well, eat more! I cut out the bun so I can have more dogs and veggies with less guilt. Chicago-style dogs are my favorites, with pickles, tomatoes, onions, mustard, and slaw on top. This salad reverses the order and piles the veggies up high underneath the dogs.
Ginger Vegetable Chicken Noodle Bowl
I love noodle bowls! What’s not to like? This one makes plain chicken noodle soup seem, well, really plain. The next time you want either take-out Asian food or just a bowl of chicken noodle soup, make this instead. It rules!
Mashed Plantains with Oh, Baby! Garlic–Tomato Shrimp on Top, Grilled Flank Steak with Lime and Onions, and Quick Rice with Black Beans
Gloria Estefan taught me how to cook plantains in the microwave and her husband, Emilio, gave me the urban, updated idea of lightening up some Cuban-influenced dishes. The result is this menu, my interpretation of Metro-Retro Cuban cooking. This dinner is also delicious made with seasoned grilled thin-cut chicken breast, seasoned in the same manner as the steak.