10-ounce boxes 10-ounce boxes frozen peas frozen peas .

cup fresh cup fresh flat-leaf parsley flat-leaf parsley, a couple of generous handfuls, chopped

1.

cup grated cup grated Parmigiano-Reggiano Parmigiano-Reggiano or Pecorino Romano cheese, plus some to pass at the table or Pecorino Romano cheese, plus some to pass at the table

Place a large pot of water with a tight-fitting lid over high heat and bring it to a boil to cook the pasta. Once it comes up to a boil, add salt and the pasta. Cook according to package directions until al dente. Heads up: right before draining you will need to reserve about cup of the starchy cooking liquid.

While the water is coming up to a boil, add the EVOO, 4 healthy times around the pan, and the sliced garlic to a large skillet. Place the skillet over medium heat, spread the sliced garlic out in an even layer in the heating oil, and keep an eye on the garlic-it can go from golden to burnt in a couple of seconds. Have a slotted spoon and some paper towels on a plate nearby. Once the garlic is toasty brown, remove it from the oil with the slotted spoon and drain it on the paper towels.

Turn the heat up under the EVOO to medium high, then add the red pepper flakes, onions, thyme, salt, and a little pepper. Cook, stirring frequently, for about 5 minutes or until the onions become tender and lightly browned. Add the wine and cook for 2 minutes, then add the chicken stock and continue to cook for another 2 minutes. Add the peas and a couple of ladles of the pasta cooking liquid. Bring the sauce back to a bubble. With the back of a spoon mash about half of the peas in the skillet. Add the parsley and toasted garlic slices, stir to combine, then give it a taste and add more salt and pepper if you think it needs it. Add the cooked drained pasta and toss to coat in the sauce. If the sauce is too thick, add another glug of chicken stock. Stir in the cheese, then transfer the pasta to serving plates. Pass extra cheese at the table.

EXPRESS LANE SHOPPING LIST.

- [image]Go home! You have everything you need.

And make sure you have the following On Hand: - Salt - Long-cut pasta - EVOO - Garlic - Red pepper flakes - Onion - Dried thyme - Black pepper - White wine - Chicken stock - Frozen peas - Flat-leaf parsley - Parmigiano-Reggiano or Pecorino Romano cheese

Smoky Sweet-Potato Chicken Stoup This stoup will quickly become one of your comfort food favorites, promise!

4 SERVINGS.

2.

tablespoons tablespoons EVOO EVOO (extra-virgin olive oil), twice around the pan (extra-virgin olive oil), twice around the pan

2.

medium medium carrots carrots, peeled

2.

celery ribs celery ribs

1.

large large onion onion, peeled and halved

1.

large large sweet potato sweet potato

2.

garlic cloves garlic cloves, chopped

1.

chipotle chili in adobo chipotle chili in adobo, finely chopped

Salt and and black pepper black pepper .

teaspoon teaspoon dried thyme dried thyme (eyeball it) (eyeball it)

1.

bay leaf bay leaf

1.

cup cup dry white wine dry white wine (eyeball it) (eyeball it)

1.

quart plus 1 cup quart plus 1 cup chicken stock chicken stock

1.

package package chicken tenders chicken tenders, cut into bite-size pieces

4.

scallions scallions, thinly sliced .

cup fresh cup fresh cilantro leaves cilantro leaves, a generous handful, coarsely chopped .

cup cup sour cream sour cream, for garnish (optional)

Heat a soup pot over medium-high heat with the EVOO. While the oil heats, cut the carrots in half lengthwise, then slice into thin half moons. Add the carrots to the pot, stirring to coat the carrots in the oil. Chop and drop in the celery and onion, chopping them as small as you can, but don't make yourself crazy.

Peel and then cut the sweet potato into quarters lengthwise, then thinly slice them into bite-size pieces. Add the sweet potatoes, garlic, and chipotle and stir to combine. Season the veggies with salt and pepper, the thyme, and the bay leaf. Cook the veggies together for 1 minute. Add the wine to the vegetables and reduce for a minute. Add the stock to the pot, cover the pot, and raise the heat to high.

When the stoup boils, remove the cover and simmer over low heat for 10 minutes. Add the cut-up chicken and simmer for 5 minutes, or until the sweet potatoes are tender and the chicken is cooked through. Turn the heat off, discard the bay leaf, and stir in the scallions and cilantro. Serve each portion of stoup with a dollop of sour cream on top.

EXPRESS LANE SHOPPING LIST.

- [image]1 large sweet potato sweet potato - [image]1 package chicken tenders chicken tenders (about to 1 pound) (about to 1 pound) - [image]1 bunch scallions scallions - [image]1 bunch fresh cilantro cilantro - [image]Small container sour cream sour cream (optional) (optional) And make sure you have the following On Hand: - EVOO - Carrots - Celery - Onion - Garlic - Canned chipotle chili in adobo - Salt and black pepper - Dried thyme - Bay leaf - Dry white wine - Chicken stock

Chorizo-Cod-Potato Stew [image]

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.

4 SERVINGS.

2.