Lauren's Go-to Dinners

These are some of my faves, modified from Giada's first cookbook:

Balsamic Chicken
½ cup balsamic vinegar
juice from 1 lemon
¼ cup dijon mustard
3 cloves garlic, minced
salt and pepper
½ cup olive oil
4 bone-in, skin-on chicken breasts (or 6-8 thighs or a mix of both)

Whisk together first 5 ingredients. Whisk in oil. Add the chicken and marinate 2 hours to 1 day (you can do this the night before!). Preheat oven to 400F. Roast the chicken uncovered , about 45 minutes (highly recommend getting a meat thermometer).

If you're feeling fancy, you can transfer all the cooking liquid to a saucepan and boil it down for 8 minutes, then use it as a sauce. You can also sprinkle chopped flat leaf parsley and lemon zest on top.

Spinach Pesto
2 cups tightly packed spinach leaves (buy baby spinach pre-washed in a bag)
¼ cup toasted pine nuts (saute in a pan for 5 minutes)
juice from half a lemon (you can add 1-2 teaspoons of zest too)
1/3 cup olive oil
1/3 cup grated parmesan
salt and pepper

I find this easier than basil pesto because you can buy the pre-washed spinach and use it for other things too. In your Mini-prep, combine and pulse the first 3 ingredients. Add half the oil and pulse a few times. Add the rest of the oil and pulse until creamy. Stir in the rest of the ingredients.

Serve over pasta or (even better) over grilled/baked boneless chicken breasts.

Herb Roasted Root Veggies
Frozen brussel sprouts
Baby carrots
Sweet potato, chopped into 1.5 inch cubes
1/3 cup olive oil
1 tablespoon dried oregano
1 tablespoon dried basil
1 teaspoon dried thyme
1 teaspoon dried rosemary
salt and pepper

Combine any mix of hearty vegetables you desire (brussels, carrots and sweet potato are my favorite mix). Toss with the oil and dried herbs. Spread out in a single layer on a baking sheet. Bake at 400F for about 35 minutes.

Hungarian Cabbage Soup
My absolute fave, from the Whole Foods cookbook (critical for the week after an indulgent weekend).

In a soup pot saute 3 cloves minced garlic and 1 tablespoon caraway seeds in olive oil. Add 2-4 tablespoons smoked paprika (sweet also works). Add 14 oz can diced tomatoes, 1 cup tomato puree (small can), 3-4 cups water or veggie stock, and 1/8 cup cider vinegar. Simmer 5 minutes. Add 1 head of cabbage, chopped. Simmer uncover 30 minutes. Add 1 tablespoon honey, salt and pepper and more paprika if you wish.