tablespoons tablespoons mayonnaise mayonnaise

2.

pounds pounds ground sirloin ground sirloin

2.

tablespoons tablespoons prepared horseradish prepared horseradish 1.

teaspoons teaspoons celery salt celery salt, half a palmful

2.

tablespoons tablespoons Worcestershire sauce Worcestershire sauce (eyeball it) (eyeball it)

2.

teaspoons teaspoons hot sauce hot sauce (eyeball it) (eyeball it)

4.

sandwich-size sandwich-size English muffins English muffins

Preheat the oven to 425F.

Place the cup of EVOO, the garlic, chili powder, and a little salt and pepper in the bottom of a large bowl and add the broccoli spears. Toss to coat the broccoli evenly, then transfer to a large nonstick baking sheet. Roast the broccoli until the ends are crisp and brown and the stalks are tender, 17 to 20 minutes.

To make the burger topping, in a bowl combine the chopped celery and the grape tomato halves with the dill, parsley, lime juice, and mayonnaise. Use the back of a fork to smash up the tomatoes while you incorporate them into the sauce.

In a mixing bowl, combine the ground sirloin, horseradish, celery salt, Worcestershire sauce, hot sauce, and a little pepper. Mix thoroughly. Score the meat with your hand marking 4 equal portions. Form each portion into a large, 1-inch-thick patty. Preheat a nonstick skillet over medium-high heat. Drizzle EVOO over the patties and place them into the hot skillet. Cook for 5 to 6 minutes per side, until the patties become firm to the touch and are cooked through.

While the burgers are cooking, toast the English muffins. Remove the burgers to the bottoms of the toasted English muffins, add some of the celery-tomato topping, and then cover with the muffin tops. Serve the spicy garlic broccoli alongside.

EXPRESS LANE SHOPPING LIST.

- [image]1 large head broccoli broccoli - [image] pint grape tomatoes grape tomatoes - [image]1 bunch fresh dill fresh dill (you'll need 3 or 4 sprigs; add remainder to salads and dressings all week long) (you'll need 3 or 4 sprigs; add remainder to salads and dressings all week long) - [image]2 pounds ground sirloin ground sirloin - [image]Small jar prepared horseradish prepared horseradish - [image]Container celery salt - [image]4 sandwich-size English muffins English muffins, such as Thomas' brand And make sure you have the following On Hand: - EVOO - Garlic - Chili powder - Salt and black pepper - Celery - Flat-leaf parsley - Lime - Mayonnaise - Worcestershire - Hot sauce

Chicken with Scallion-Lime Sauce and Sweet Carrot Rice Sweet and simply delicious, this dish is a real mild-child, for nights when you feel less than wild.

4 SERVINGS.

4.

tablespoons tablespoons EVOO EVOO (extra-virgin olive oil) (extra-virgin olive oil)

3.

large large carrots carrots, peeled and grated

Salt and and black pepper black pepper 1.

cups cups white rice white rice

3.

cups cups chicken stock chicken stock

1.

teaspoon teaspoon dried thyme dried thyme, palmful

Zest and juice of 2 limes

4.

boneless, boneless, skinless chicken breasts skinless chicken breasts

3.

large large garlic cloves garlic cloves, chopped .

teaspoon teaspoon red pepper flakes red pepper flakes (eyeball it) (eyeball it)

1.

teaspoon ground teaspoon ground coriander coriander, palmful

3.

bunches of bunches of scallions scallions, about 15, roots trimmed, sliced .

cup fresh cup fresh flat-leaf parsley flat-leaf parsley, a generous handful, chopped

2.

tablespoons tablespoons butter butter

Heat a medium pot with a tight-fitting lid over medium-high heat. Add about 1 tablespoon of the EVOO, once around the pan. Add the grated carrots and a little salt and pepper and cook, stirring, for 1 minute. Add the rice and stir to coat in the oil and distribute the carrots. Add 2 cups of the chicken stock. Bring the stock to a boil, cover the pot, and reduce the heat to a simmer. Cook for 15 to 18 minutes, until the rice is tender.

Preheat a large skillet over medium-high heat. While the pan is heating up, combine 2 tablespoons of the EVOO, the thyme, lime zest, salt, and pepper in a shallow dish. Add the chicken breasts and coat thoroughly in the mixture. Add the seasoned chicken to the skillet and cook for 5 to 6 minutes on each side, or until cooked through. Transfer the chicken to a plate and cover it loosely with aluminum foil. Return the skillet to the heat; add the remaining tablespoon of EVOO. Add the garlic, red pepper flakes, and coriander. Cook, stirring constantly, for about 1 minute, then add the scallions and cook for 1 minute, again stirring constantly. Add the lime juice and the remaining cup of chicken stock and continue to cook for about 2 minutes. Turn the heat off and add the parsley and butter, stirring and shaking the pan until the butter is completely melted.

To serve, slice the chicken on a slight angle. Divide the rice among 4 serving plates and top each pile of rice with a sliced chicken breast. Pour some scallion-lime sauce over each chicken breast.

EXPRESS LANE SHOPPING LIST.

- [image]4 boneless, skinless chicken breasts skinless chicken breasts, 6 ounces each - [image]3 bunches of scallions scallions And make sure you have the following On Hand: - EVOO - Carrots - Salt and black pepper - White rice - Chicken stock - Dried thyme - Limes - Garlic - Red pepper flakes - Ground coriander - Flat-leaf parsley - Butter