Lately, I keep coming back to a Joanne Weir dish that delivers just that experience. It combines the sweetness of dates with chicken braised in stock, shallots, cinnamon sticks, and a ginger-cumin-turmeric-cayenne spice blend. When topped with crunchy toasted almonds and fragrant cilantro and served over fluffy couscous, this dish is transformed into the perfect weekend indulgence.

I cycle, run, and weight-train six days a week so a high-protein diet is important. While a lot of work-out junkies munch on flavor-flat protein bars, I say skip the bars, EAT REAL FOOD.

It's actually not that hard or time consuming to get the protein you need and eat deliciously. Take an hour on a Sunday, and presto, you have lunches for the week. So here it is, folks, my #1 power lunch: black quinoa with turkey, cranberries, and lime.

The color of this dish alone makes me want to nosh on it endlessly. But the bright flavors of lime, cilantro, cumin, and cranberry make this worth eating every day. Quinoa, a fiber-rich relative of leafy green vegetables like spinach, is a complete protein packed with all nine essential amino acids. The added low-fat turkey gives this dish a one-two protein punch.

For the cilantro-averse, like my good friend, Lou, replace with parsley. It's fabulous both ways.

Black Quinoa with Turkey, Cranberries, and Lime

1 cup black or red quinoa
1 medium red onion, diced
2 tablespoons olive oil
1 tablespoon cumin seeds
2 cloves garlic, minced
1 small bunch of chives, minced
1 small bunch of cilantro, minced
1 pound turkey deli meat, sliced from the deli ¼-inch thick, and diced
Juice from 1 lime
½ cup dried cranberries
Salt and pepper to taste

In a medium-sized sauté pan, heat the olive oil with the cumin seeds until seeds start to sizzle. Add the red onion and garlic and sauté until soft, 2 – 3 minutes. Meanwhile cook the quinoa according to the instructions on the package. Let red onion mixture and quinoa cool completely. Toss together with the cilantro, chives, cranberries, and diced turkey. Top with the lime juice, season, and mix well.

When it comes to delicious, easy-to-make dishes, I'm a serial monogamist. I'll make the same dish again and again. Some might call it boring; I call it smart.

Cod paired with grape tomatoes, shallots, olives, and thyme simmered in balsamic vinegar topped with a squeeze of lemon is one of those dishes from which I’ve never strayed. Served with fluffy wild rice, it’s a satisfying and tasty weeknight dinner.

When I first started making it more than five years ago, cod served as a cheap, weeknight protein. Now, at nearly $17 a pound at Whole Foods, the sustainably caught variety is a splurge.

Due to the declining populations of cod, the Monterey Bay Aquarium Seafood Watch program says to avoid trawl caught Atlantic cod from the U.S. and Canada. Hook-and-line caught cod is more sustainable, especially if it’s from Iceland, which garners a “best choice” rating.

Cod with Grape Tomatoes, Olives, and Thyme

 For 2 people

1 pound of cod (hook-and-line caught Icelandic, preferably)
1 large shallot, diced
1-1/2 cups grape tomatoes, halved
½ cup olives (kalamata or nicoise work best), halved
6 sprigs of thyme leaves, plucked from the stem
2 tablespoons olive oil
3 – 4 tablespoons of balsamic vinegar
2 lemon wedges, one per plate to serve

In a medium size sauté pan add the olive oil and shallots and sauté over a medium flame for about a minute. Add the tomatoes, thyme leaves, and olives.

Place the oven rack in the middle of the oven and turn on the broiler to high. Brush the cod with grapeseed oil and season it with salt and pepper. Place the fish on a broiler pan and center it under the broiler flame. Cook for 7 minutes (this may vary depending on thickness). Serve with wild rice and lemon wedges to squeeze over the top.

Granola? Forget it.

Avocados? No way.

That was my teenage brain. Thankfully, I finally got the good fat-bad fat concept through my noggin. (What, you mean good fats like coconut, sesame, and walnut oil actually control your weight, protect your heart, and support your physical and emotional health? Yep, it's true!)

With that past me, I can finally enjoy a guilt-free handful of cashews whenever I want and big bowl of granola with almond milk. What a relief, because I always loved those foods but was too afraid to eat them.

This recipe is inspired by one in Nigella Lawson’s “Feast." She uses brown rice syrup, which is a great alternative sweetener to refined sugar to curb those blood sugar spikes. And of course, with rolled oats, this granola is loaded with good carbs. But forget about health, this is one great bowl of cereal. The husband agrees.

Pistachio Cherry Granola with Cinnamon and Ginger

4-1/2 cups rolled oats
1 cup toasted salted sunflower seeds
¾ cup sesame seeds
¾ cup apple sauce
2 teaspoons cinnamon
1 teaspoon ground ginger
1/3 cup brown rice syrup
¼ cup raw honey
5 heaping tablespoons brown sugar
2 cups shelled pistachios
1 cup chopped dried cherries
2 tablespoons coconut oil
1 teaspoon sea salt

Preheat the oven to 350 degrees. In a large mixing bowl, mix together everything but the cherries so that all the ingredients are evenly coated. Spread the mixture out on one large roasting pan or two medium-sized baking sheets (you want to make sure it spreads in an even layer). Bake for one hour, stirring the mixture mid-way through to get an even crispiness throughout. Remove from the oven, cool, and mix in the cherries.

I will use my jar of preserved lemons. I will. I will. I will. If I say enough, it will happen, right?

The unique flavor and pungent taste of lemon preserved in salt make it one of my favorite flavor-enhancers but finding new ways to use it in everyday cooking requires thought.

The first time I made preserved lemons a few years ago, I tried a few recipes but then lost momentum. The jar languished in the pantry, half used, for months. I recently made them again and swore to myself I would use the entire jar. To my surprise, it's been easier and fun. My stash is nearly gone!

I've loosened my grip on the ingredient, releasing it from confines of the recipe. Instead, I've come to think about it as a way to elevate and enhance an already great dish. I add it to tartar sauce to smother on a sardine panini or sprinkle it, minced, on pastas or salads to brighten the flavor.

This dish, inspired by a Cuisine at Home recipe, combines Moroccan spices with the bright, clean flavor of preserved lemon, giving this already tasty dish a little something extra.

Moroccan-Spiced Chicken with Olives and Preserved Lemons

10 chicken boneless, skinless chicken thighs
1 large onion, diced
1 tablespoon ginger, peeled and minced
1 tablespoon garlic, minced
¼ teaspoon red pepper flakes
1 cinnamon stick
1/3 cup white wine
2 tablespoons tomato paste
1 (15-ounce) can of diced tomatoes
¾ cup chicken broth
2/3 cups pitted kalamata olives
2/3 cups chickpeas
1 tablespoon honey
2 quarters of preserved lemon peel, sliced thinly (see recipe below)
1 small bunch of cilantro, minced
1 tablespoon olive oil

Spice rub
1 teaspoon paprika
1 teaspoon coriander
½ teaspoon ground cumin
1/8 teaspoon cayenne
Pinch salt

Combine all the spices well. Rub the mixture over the chicken thighs and let sit for about five minutes. Heat the olive oil in a skillet and brown the chicken, about five minutes per side. Remove the chicken. Add the onion and sauté for three minutes. Add minced garlic and ginger, cinnamon stick, red pepper flacks, and cook until fragrant, about 2 minutes.

Deglaze with white wine. Add tomatoes and chicken stock, then add the chicken back into the pot. Add the olives, preserved lemon, and chickpeas and simmer on low for a half hour.

Season with salt, and top with cilantro. Serve with focaccia bread or couscous. 

Preserved Lemons

1 wide-neck sterilized jar with lid (see photo, above)
About 4 - 5 lemons (or enough to fill the jar) plus one for juicing
6 tablespoons rock salt
1 bay leaf
1 rounded teaspoon peppercorns

Quarter the lemons and add the quarters to the jar one layer at a time, sprinkling salt over each layer. Continue until you fill the jar. Squeeze the juice of one lemon over the top and fill the jar with boiling water. Add the peppercorns and bayleaf. Put the washed skin from a squeezed out lemon half on top of the lemons (beneath the lid) so that if any mold forms, it can be easily discarded. Seal and store in a cool, dark place for four weeks, gently shaking the jars for the first few days to distribute and dissolve the salt. (Adapted from Cooking Moroccan by Tess Mallos.)

This scrumptious steak-and-arugula salad pays homage to tagliata, also a weeknight fav of ours and an Italian classic. I trumped it up with roasted shallots, tomatoes, and a scrummy slice of Maytag blue cheese. It’s perfect for those Friday nights when we want a little something extra, which is pretty much every Friday night.

Steak Salad with Maytag and Wine-Roasted Shallots and Baby Tomatoes

Serves 2

1 (12-ounce) New York strip steak
1 thick slice Maytag blue cheese
3 - 4  large shallots, peeled and cut in half
6 small tomatoes, sliced in half
5 cups arugula
3 garlic cloves, thinly sliced
2 bunches rosemary leaves, minced
3 tablespoons balsamic vinegar
½ cup white wine
4 tablespoons olive oil

To top:
Balsamic vinegar glaze
Capers (optional)

Preheat the oven to 425 degrees. In a large roasting pan, add the shallots, drizzle with olive oil, and season with salt and pepper. Roast the shallots for 20 minutes. Meanwhile, season the tomatoes with salt and pepper and drizzle with olive oil. After 20 minutes, add the tomatoes to the shallots and roast for another 10 minutes. Meanwhile, pour the 1/2 cup white wine into a small measuring cup. Add the balsamic vinegar and half the minced rosemary leaves. When the tomatoes are done, pour the wine mixture over the vegetables and return them to the oven for another five minutes. Remove and let cool.

In a small pan, add the four tablespoons of olive oil, the sliced garlic, and the remaining rosemary and cook over medium heat until garlic starts to cook without browning (about three minutes or less). Set aside to cool.

Pre-heat a pan grill (I like cast iron) so that it’s nice and hot. Season the steak with salt and pepper and sear it for three minutes on the first side. Flip it to the second side, and place it in the oven for 8 – 12 minutes depending on the thickness of the steak and how you like it cooked. Remove it from the pan and let it rest on a plate for five minutes.

In a large bowl, toss the arugula with the cooled garlic-rosemary olive oil, and season the greens with salt and pepper. Divide the arugula onto plates.

Slice the steak thinly and arrange on top of the arugula. Spoon the shallots and tomatoes (with the juices from the wine-balsamic mixture) over the steak. Top with a slice of Maytag blue cheese, drizzle with balsamic vinegar glaze, and sprinkle with capers if desired.

When we took our first bites, we wondered why we ever forgot about stuffed pork chops. With the new flavors of rosemary and cherry, this was one dish worth bringing back to our table.

Stuffed Pork Chops with Rosemary, Sage, and Dried Cherry

2 (6 – 8 ounce) boneless pork loin chops

Stuffing.
2 slices toast, diced
¼ onion, diced
¼ cup dried cherries, chopped
¼ cup chicken broth
1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon olive oil
2 sprigs rosemary, leaves finely diced
1 small bunch sage, leaves finely diced
2 cloves garlic, minced
Salt
Pepper

Sauce.
½ cup white wine
¼ cup chicken stock
2 tablespoons grainy mustard
Squeeze of lemon
1 small shallot, finely diced
3 sprigs rosemary, leaves minced
1 tablespoon butter

Preheat the oven to 400 a half hour in advance.

For the stuffing, saute onions, garlic, and herbs until soft.

In a medium bowl, combine the diced toasted bread with the cooked onion, garlic, and herb mixture. Add the cherries, chicken broth, balsamic, mustard, and salt and pepper and toss.

With a sharp knife, slice a 'pocket' into the side of the chops. Be careful not to cut through to the other end of the chop. Also, make sure that the chop is intact on the sides to keep the stuffing in place.

Fill each chop with the stuffing, packing as much as you can into the chop while keeping it intact.

In a heavy bottom skillet, brown the chops over medium-high heat, about 3 minutes on the first side. Flip the chops to the other side, add the rest of the stuffing to the pan, and then move them to the oven and roast for about 10 - 14 minutes depending on the size.

Remove the chops and the stuffing from the pan and tent with foil to keep warm.

Heat the butter in the pan and saute shallots. Combine herbs, wine, grainy mustard, stock, and lemon juice. Deglaze the pan with the mixture. Let reduce about 4 – 5 minutes and pour on top of the chops. Serve immediately.

This weekend, I wanted to make a muffin that stood out from the rest. I wanted the runway model of muffins. I wanted moisture. I wanted golden brown crisp. I wanted sophistication. I wanted it all, bursting from a tin cup.

After reviewing innumerable muffin recipes (and making a few bad ones) I learned the secret ingredient to a great muffin: sour cream. It gives muffins a creamy texture, moistness, and bright flavor that elevates the whole muffin experience. It also browns better, adding a crunch to each bite.

The sour cream-infused batter mixed with dried cherries soaked in Vietnamese cinnamon, sugar, and Kirsch made for a down-home, delicious muffin with all the elegance of a French pastry.

Sour Cream and Cherry Kirsch Muffins

2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 large egg
1 cup sugar (plus 1 tablespoon for cherry mixture)
4 tablespoon butter, softened
1-1/4 cup full fat sour cream
3/4 cup chopped pecans
3/4 cup dried cherries, chopped
2 tablespoons Kirsch
1 teaspoon Vietnamese cinnamon

Heat the oven to 350 degrees and grease a 12-cup muffin pan with butter.

Mix together flour, salt, and baking powder. In a small bowl, mix together dried cherries, Kirsch, cinnamon, and a tablespoon of sugar and let sit.

Using a KitchenAid equipped with a paddle attachment, mix together the egg, sugar, and butter until light and fluffy. Add sour cream and mix until evenly blended.

Slowly mix in flour mixture until a thick, sticky batter forms. Add in the berry mixture and pecans and mix until combined.

Divide the batter into the muffin cups, and bake until the muffins are light golden brown or a toothpick inserted into the center comes out clean, about 25 – 30 minutes.

The nicoise olive's delicate, nutty, mellow flavor works nicely with orange zest and tomatoes; and the marjoram, thyme, and parsley give this dish a bright, herby lift.

Join me: Put on your oversized T-shirt, forget the laundry, and dig in.

Chicken Provencal with Orange Gremolata

Inspired by Cook’s Illustrated

8 boneless, skinless chicken thighs
1 14.5 can diced tomatoes, drained
½ cup pitted nicoise olives
1 tablespoon olive oil
1 onion, diced
1 cup white wine
1 cup chicken stock
2 tablespoons tomato paste
6 garlic cloves, minced
1 anchovy
1 pinch of cayenne
1 teaspoon fresh thyme, minced
1 teaspoon fresh marjoram, minced
1 bay leaf
2 tablespoons orange zest
1 small bunch parsley, minced
Salt
Pepper

Season the chicken with salt and pepper on each side.

In a Dutch oven over medium flame, add the olive oil to the pan and brown the chicken, 5 minutes per side. Remove the chicken from the pot and place onto a plate. Add the diced onion to the pot and cook for about 3 minutes. Add the garlic, cayenne, and anchovy.


Stir ingredients well and cook for 2 minutes.  

Deglaze the pot with white wine, scraping up any brown bits on the bottom of the pan. Add the chicken stock, canned tomatoes, tomato paste, bay leaf, marjoram, and thyme. Cover and cook for 20 minutes.

Remove the cover and continue cooking, to reduce the liquid for 10 minutes. Add half of the orange zest and the olives and continue cooking for another 10 minutes until the liquid has thickened around the chicken.

Combine the remaining orange zest with the parsley and sprinkle on top. Drizzle with extra virgin olive oil and serve.



Chicken and Seafood Paella with Argentinian Chorizo

4 tablespoons olive oil plus a drizzle for garnish
6 skinless, boneless chicken thighs
1 ham hock
2 cups onion, diced and divided into two, 1-cup portions
1 cup celery, diced 
1 cup carrots, diced
3 tablespoons garlic, minced
Pinch of paprika
1 teaspoon minced oregano
1 cup white wine
Seafood stock, about 2 cups
1 tablespoon saffron dissolved in 1 cup warm water for 3 minutes
1 pound Argentinian chorizo or other mildly spiced, fresh chorizo sausage (Guy Fieri calls for spicy Mexican chorizo but I prefer the mildly spiced Argentinian chorizo to avoid overpowering the subtle flavor of the seafood)
1 cup red bell peppers, diced
3 cups Arborio rice
30 mussels
1/2 pound scallops
1/2 pound shrimp
Salt
Pepper
1/2 cup scallions, diced, for garnish
1 lemon, cut in wedges for garnish

In a large stock pot over high heat add half the olive oil. Add the chicken thighs and ham hocks and brown on both sides. Remove chicken to a plate, leaving the ham hocks in the pot. Store the browned chicken in the fridge until you’re ready to use the meat. Add half of the onions and the celery, carrots, and garlic to the pot, and cook for 5 to 7 minutes.

Deglaze the mix with white wine and reduce the liquid by half. Next add the seafood stock, saffron, and 2 quarts of water and let simmer for two hours or until reduced by half. When the stock is reduced, straining the liquid through a chinois, pressing the liquid out of the vegetables with a spatula. Return the liquid to the pot, and simmer on low heat. 

Remove the chicken thighs from the fridge and place them in the stock for 8 – 10 minutes to cook through.


Meanwhile, in a large Dutch oven or paella pan add the remaining olive oil, chorizo, red bell pepper, and onion, and cook until the onions are translucent, but not brown. Add rice, paprika, oregano, and a generous amount of salt and pepper. Simmer until all rice grains are coated with oil. Smooth the rice with the back of a soup ladle so it is level around the pan and, using the ladle, scoop about 1 cup of broth at a time into the rice. Do not stir.


When rice is 3/4 of the way from being fully cooked (about 15 - 20 minutes), add the chicken thighs, shrimp, scallops, and mussels.



Bury the seafood in the rice so they cook through. Add a final cup of broth and cover the pan tightly. Let sit off heat for 10 to 15 minutes or until seafood is cooked. Garnish with scallions, lemon wedges, and a drizzle of olive oil. When storing for leftovers, keep the mussels but remove the shells.