QUINOA TABBOULEH. Recipe adapted from Michael Rotondo, Parallel 37, San Francisco, Calif. 45 MINS. Kosher salt and freshly ground black pepper

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1 one dish WONDERS

2 In a perfect world, we d come home every night jazzed to make dinner. In actuality, we re eating from the Whole Foods salad bar more often than we d care to admit. Luckily, there s a happy medium for aspiring cooks who are low on time it s what we ve dubbed the one-dish wonder. Below, you ll find ten ridiculously easy recipes (most you can make in one pan) guaranteed to make weeknight cooking more enjoyable even if your mother-in-law just decides to spontaneously drop by. bon appétit!

3 QUINOA TABBOULEH Recipe adapted from Michael Rotondo, Parallel 37, San Francisco, Calif. 45 MINS 4 1 cup low-sodium or homemade vegetable stock or broth ½ cup Quinoa ½ cup freshly squeezed lemon juice, plus more for seasoning ¼ cup extra-virgin olive oil 3 bunches flat-leaf parsley leaves, finely chopped (about 4 cups) 1 English cucumber, finely chopped (about 2 cups) ½ cup finely chopped mint leaves ½ cup finely chopped tomatoes ¼ cup finely chopped red bell pepper Kosher salt and freshly ground black pepper 1. In a medium saucepan, bring the vegetable stock to a boil. Meanwhile, in a small skillet set over medium-high heat, toast the Quinoa, stirring occasionally, until the grains release a nutty aroma, about 3 minutes. 2. Transfer the toasted Quinoa to the saucepan and reduce the heat to low. Cover and cook until the Quinoa is tender and has absorbed all the stock, about 12 minutes. Remove the saucepan from the heat and transfer the Quinoa to a large bowl to cool to room temperature. 3. Meanwhile, in a small bowl or glass measuring cup, whisk the lemon juice with the olive oil and set aside. 4. In a large bowl, combine the cooled Quinoa with the parsley, cucumber, mint, tomatoes and red bell pepper. Add the reserved dressing to taste and toss to mix thoroughly. Season the Tabbouleh to taste with salt and pepper and additional lemon juice if needed. Serve.

4 MAMA DEPANDI S BUCATINI POMODORO Recipe adapted from Doug Psaltis, RPM Italian, Chicago 1 HOUR 4 6 pomodoro sauce One 28-ounce can whole peeled tomatoes 2 tablespoons extra-virgin olive oil 1 small yellow onion, finely chopped (about ½ cup) 2 garlic cloves, minced 1 tablespoon sugar ½ teaspoon salt 4 basil sprigs pasta ¾ pound fresh Bucatini pasta 2 tablespoons extra-virgin olive oil, divided 2 garlic cloves Pinch of red-pepper flakes 1 tablespoon finely grated Parmesan cheese, plus more for garnish 1 tablespoon torn basil leaves, plus more for garnish 1 tablespoon finely chopped flat-leaf parsley Salt and freshly ground black pepper 1. Make the sauce: In a strainer set over a medium bowl, drain the tomatoes. Crush the tomatoes with your hands, let the juice release into the bowl, and set aside the juice and strained tomatoes. 2. In a medium skillet set over medium heat, warm the olive oil. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Add the reserved tomatoes, sugar and salt. Reduce the heat to low and continue cooking, stirring occasionally, until the tomatoes have softened and the sauce has thickened slightly, about 15 minutes. Add the reserved tomato juice and bring the sauce to a boil. Reduce the heat to low and simmer, stirring occasionally, until slightly thickened, about 20 minutes. Remove the sauce from the heat, add the basil and set aside. 3. Make the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to the package instructions. Drain the pasta, reserving ½ cup of the cooking water. 4. Meanwhile, in a large skillet set over medium heat, warm the olive oil. Add the garlic and a pinch of red-pepper flakes and cook, stirring occasionally, until fragrant, about 1 minute. 5. Remove the basil from the tomato sauce, then add the sauce to the skillet. Simmer until warmed through. Add the pasta to the skillet and toss to coat, thinning the sauce with the pasta cooking water, if needed. 6. Remove the skillet from the heat and stir in the Parmesan, basil and parsley. Season to taste with salt and pepper. Transfer the pasta to a serving dish and garnish with additional cheese and basil, if desired. Serve immediately.

5 SKILLET CHOCOLATE-CHIP COOKIE A PureWow Original Recipe 1 hour i n c h cookie 3 cups all-purpose flour 1¼ teaspoons baking soda 1½ teaspoons salt ¾ cup (1½ sticks) butter, melted and cooled slightly 1¼ cups brown sugar 1 cup sugar 3 eggs 2 teaspoons vanilla extract 2½ cups chocolate chips 1. Preheat the oven to 350. Grease a 10-inch oven-safe skillet with butter. 2. In a large bowl, whisk the flour with the baking soda and salt. Set aside. 3. In another large bowl, mix the butter with the brown sugar and sugar until well combined (the sugar should look slightly dissolved). Add the eggs one at a time, mixing until well combined before adding the next egg and the vanilla extract. 4. Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chocolate chips. 5. Press the dough into the prepared skillet and bake until golden brown and baked through, 30 to 40 minutes. Let cool 15 minutes before cutting and serving.

6 TAHINI-DRESSED ZUCCHINI AND GREEN BEAN SALAD Recipe adapted from River Cottage Veg by Hugh Fearnley-Whittingstall (Ten Speed Press) 45 MINUTES 4 Tahini Dressing ½ garlic clove Coarse sea salt 2 tablespoons light tahini Finely grated zest and freshly squeezed juice of ½ lemon Freshly squeezed juice of ½ orange ½ teaspoon honey Freshly ground black pepper 2 tablespoons extra-virgin olive oil Zucchini and Green Bean Salad 2 tablespoons extra-virgin olive oil 3 medium Zucchini (about ¾ pound), sliced into ⅛-inch coins Sea salt and freshly ground black pepper 1 fresh red chile, seeded and finely chopped Freshly squeezed juice of ½ lemon ¼ pound Green Beans, trimmed 4 large handfuls mixed Salad Greens Mint leaves, thinly sliced, for garnish 1. Make the tahini dressing: Crush the garlic with a little sea salt and transfer to a medium bowl or glass measuring cup. Add the tahini, lemon zest, lemon juice, orange juice, honey and a grind of black pepper to the bowl and stir until combined. (If the dressing thickens or turns grainy or pasty, thin it out by whisking in a little water, 1 tablespoon at a time, until you get a creamy, trickling consistency.) Gently stir in the olive oil. Season to taste with additional salt and pepper if needed and set aside. 2. Make the Salad: In a large nonstick skillet set over medium-high heat, warm the olive oil. Working in batches, cook the Zucchini coins, tossing them occasionally, until tender and browned on both sides, about 2 minutes. Transfer the cooked Zucchini to a large bowl. 3. When all the Zucchini is cooked, season it generously with salt and pepper. Add the chile and lemon juice and toss until combined. Set aside. 4. Meanwhile, bring a saucepan filled with salted water to a boil and prepare an ice-water bath. Add the Green Beans to the saucepan, return the water to a boil and blanch for 1 minute. Drain the Green Beans, then dunk them in the ice-water bath to refresh them. Drain again, pat dry with a clean kitchen towel and toss the Beans with the Zucchini. 5. Spread the Salad Greens in a large, shallow serving bowl, then scatter the dressed Zucchini and Beans and shredded mint on top. Drizzle the tahini dressing generously over the whole lot and serve immediately.

7 THAI VEGGIE SALAD A PureWow Original Recipe 1 hour 4 6 salad 1 red bell pepper, thinly sliced 1 bunch scallions, thinly sliced 3 cups snow peas, thinly sliced 3 carrots, thinly sliced or shredded 1 bunch radishes, thinly sliced or shredded ¼ red cabbage, thinly sliced or shredded ½ English cucumber, cut into strips 1 cup dried mango, thinly sliced ⅔ cup peanuts, chopped (plus extra for garnish) ¾ cup fresh cilantro, chopped (plus extra for garnish) ¼ cup fresh mint, chopped dressing 3 garlic cloves, minced 1-inch piece fresh ginger, minced 1 tablespoon sesame oil 3 tablespoons soy sauce 1 tablespoon Sriracha sauce ½ cup seasoned rice-wine vinegar ⅓ cup peanut butter 1. Make the salad: Toss all the salad ingredients together in a large bowl. 2. Make the dressing: In a medium bowl, whisk all ingredients together until the dressing is smooth in texture. (You can also use a mini food processor or an immersion blender to mix the dressing. If so, you don t have to chop the garlic or ginger.) 3. Pour the dressing over the salad and toss to coat. To serve, pile a helping of salad onto a plate and top generously with more cilantro and peanuts. The salad gets better as it sits and will keep for up to three days in an airtight container in the refrigerator.

8 PASTA WITH PEAS, ARTICHOKES, LEMON AND MINT A PureWow Original Recipe 30 mins pound bucatini, spaghetti or other long pasta 1½ cups fresh peas 12 marinated artichoke heart quarters, drained (available at gourmet grocery stores) 3 tablespoons unsalted butter ½ cup grated Pecorino cheese 2 tablespoons lemon juice Salt 2 tablespoons freshly chopped mint, for garnish Lemon zest, for garnish Freshly ground black pepper, for garnish 1. In a large pot of salted boiling water, cook the pasta until al dente, 6 to 8 minutes (or according to package instructions). One minute before the pasta is finished, add the peas to the pot. Before draining, ladle out and reserve ½ cup of the pasta cooking water. 2. Drain the pasta and peas in a colander, and immediately add the artichoke hearts. Toss to combine. 3. Return the pasta and vegetables to the pot, then add the butter and Pecorino cheese, and toss to coat. Add the reserved pasta water and lemon juice, and continue tossing until the mixture forms a creamy coating. Season with salt to taste. 4. To serve, transfer the pasta to plates and top with mint, lemon zest and black pepper. Serve immediately.

9 SHRIMP AND PASTA STEW A PureWow Original Recipe 45 mins tablespoons extra-virgin olive oil 2 cups peeled pearl onions (frozen is fine) 3 celery stalks, chopped 3 garlic cloves, minced ½ cup white wine 1 tablespoon hot paprika Pinch cayenne pepper 2 tablespoons lemon zest Kosher salt Freshly ground black pepper One 28-ounce can crushed tomatoes 4 cups seafood or vegetable broth 2½ cups pasta (see Finishing Touches) 1½ pounds shrimp, peeled and deveined 3 cups roughly chopped kale Lemon zest, for garnish Chopped fresh parsley, for garnish 1. In a large pot, warm the olive oil over medium heat. Add the onions and celery and sauté until tender, 5 to 6 minutes. Add the garlic and continue to cook until fragrant, 1 minute more. 2. Add the wine and bring to a simmer. Cook until the liquid is reduced by about half, 6 to 7 minutes. Season with paprika, cayenne pepper, lemon zest, salt and pepper. Simmer until fragrant, 1 to 2 minutes more. 3. Add the tomatoes and broth and return to a simmer. Stir in the pasta and cook until it just starts to become tender, 5 minutes. Reduce the heat to low, add the shrimp and kale and continue to simmer over very low heat until the pasta is tender, the shrimp are cooked through and the kale is wilted, 4 to 5 minutes. 4. To serve, ladle the stew into bowls and garnish generously with lemon zest and parsley. Serve with crusty bread.

10 PEEL-AND-EAT SHRIMP WITH TOGARASHI SPICE BLEND Recipe adapted from Drew Van Leuvan, Seven Lamps, Atlanta, Ga. 40 mins 4 1 tablespoon cayenne pepper 1 tablespoon ground ginger 1 tablespoon red-pepper flakes 1 tablespoon black sesame seeds 1½ teaspoons white sesame seeds 1½ teaspoons dried kombu seaweed (available at Asian markets) 1½ teaspoons dried tangerine or orange zest (available in most supermarket Spice sections) 1¼ pounds shell-on Shrimp (21 to 25 count), deveined 1 tablespoon canola oil Salt 1. In a small bowl, whisk the cayenne pepper with the ginger, red-pepper flakes, black sesame seeds, white sesame seeds, seaweed and tangerine or orange zest. Set aside. 2. In a large bowl, toss the Shrimp with the canola oil and season with salt. In a large skillet set over medium-high heat, cook the Shrimp, working in batches, until pink and caramelized, about 2 minutes per side. 3. Transfer the Shrimp to a bowl and toss with the Togarashi Spice mix to taste. (Reserve remaining Spice mix for another use.) Divide the Shrimp among four plates and serve immediately.

11 SKILLET LASAGNA Recipe adapted from Keepers by Kathy Brennan and Caroline Campion (Rodale Books) 1 HOUR 6 2 tablespoons extra-virgin olive oil 1 pound sweet Italian sausages, casings removed 1 small yellow onion, finely chopped 4 garlic cloves, minced Red-pepper flakes 1 teaspoon dried oregano Two 28-ounce cans whole peeled tomatoes 1 basil sprig, plus a handful of basil leaves Salt and freshly ground black pepper One 9-ounce package no-boil Lasagna noodles (such as Barilla brand) 4 ounces mascarpone cheese or cream cheese ½ pound fresh mozzarella, thinly sliced and patted dry 1. In a large lidded high-sided Skillet with a 3-quart capacity set over high heat, warm the olive oil. Add the sausages and cook, stirring frequently and breaking up the meat, until browned, about 4 minutes. Leaving as much oil in the Skillet as possible, transfer the sausage to a medium bowl and set aside. 2. Reduce the heat to medium-low and add the onion, garlic and a pinch of red-pepper flakes to the Skillet. Cook, stirring occasionally, until the onion has softened, about 5 minutes. Add the oregano and the tomatoes and their juices, crushing the tomatoes with your hands or a potato masher. Add the reserved sausage and any juices and the basil sprig. Season to taste with salt and pepper, then gently simmer, stirring occasionally, for 5 minutes. Check the seasonings (it should be a little salty) and remove and discard the basil sprig. 3. Break half the Lasagna noodles in half crosswise (it s fine if smaller pieces break off) and push each piece into the sauce under the sausage, distributing them evenly throughout the pan. Break the remaining noodles in half and distribute them evenly over the sauce, then push down on them with the back of a spoon to submerge them. Cover the pan and gently simmer (raising the heat a little, if needed) until the noodles are tender and the sauce has thickened slightly, about 12 minutes. 4. Dollop the mascarpone over the Lasagna and swirl it into the sauce. Top with the mozarella and gently simmer, covered, until the mozzarella melts, about 2 minutes. 5. Remove the Skillet from the heat and top the Lasagna with the basil leaves, tearing any large leaves into smaller pieces. Let the Lasagna rest, uncovered, for about 10 minutes before serving.

12 PAN-FRIED ARCTIC CHAR WITH GARAM MASALA, BROCCOLINI AND YOGURT SAUCE Recipe adapted from One Pan, Two Plates by Carla Snyder (Chronicle Books) 30 MINUTES 2 Two 6-ounce skin-on Arctic Char or salmon fillets Salt and freshly ground black pepper ½ teaspoon Garam masala 2 tablespoons extra-virgin olive oil 1-2 bunches (about 6 ounces) Broccolini, trimmed 1 garlic clove, roughly chopped 1 teaspoon peeled and minced ginger ¼ cup dry white wine ⅓ cup nonfat Greek or similarly thick Yogurt 1 teaspoon lemon juice, plus more for seasoning 1 teaspoon finely chopped mint leaves 2 tablespoons finely chopped pistachios, toasted 1. Pat the fillets dry and cut each piece crosswise into three equal pieces. Sprinkle the fillets with salt and pepper and ¼ teaspoon of the Garam masala. Set aside. 2. In a large lidded skillet set over medium-high heat, warm 1 tablespoon of the olive oil. Add the broccolini and ¼ teaspoon salt and cook, stirring occasionally, until the broccolini are bright green, about 2 minutes. Add the remaining ¼ teaspoon Garam Masala, the garlic, ginger and a pinch of pepper. Cook until the garlic and ginger are fragrant, about 1 minute. Move the broccolini to one side of the skillet to make room for the fish. 3. Warm the remaining tablespoon of olive oil in the empty side of the skillet, then add the fish, skin side down, and cook for 3 minutes. Flip the fish over with a thin-edged spatula, and then add the wine. Cover the skillet, reduce the heat to low and cook the fish and broccolini for 4 minutes longer. Remove the skillet from the heat and let it sit and steam, covered, until the fish is cooked through and the broccolini is tender but still has some bite to it, about 2 minutes. 4. Meanwhile, in a small bowl, mix the Yogurt with the lemon juice and mint until combined. Season to taste with salt, pepper and additional lemon juice, if desired. Set aside. 5. Arrange the fish and broccolini on two plates and spoon the Yogurt Sauce over the fillets. (Alternatively, serve the Sauce on the side.) Garnish the fish and broccolini with the pistachios and serve immediately.