Introduction

The four concepts of inspired quick cooking: Flavor, Organization, Focus, and Creativity

Quick Meal Tips

Meat:
Steak Diane with Parslied Potatoes
Flank Steak Salad
Beef and Asparagus Stir-Fry
Chili with Beans
Middle Eastern Lamb with Cucumber Salad
Smothered Lamb Chops with Orzo
Pork Medallions with Cider and Mashed Sweet Potatoes
Pork Tenderloin with Figs, Brandy, and Parsnips
Pork Tenderloin with Figs, Brandy, and Parsnips
Quick Cassoulet
Venetian Calf’s Liver with Polenta

Poultry:
Chicken Fajitas with Mango Salsa
Chicken Saltimbocca with Arugula and Tomato Salad
Chicken Curry with Tropical Fruit
Chicken Puttanesca with Polenta
Chicks and Bricks
15-Minute Thanksgiving Dinner
Turkey Cutlets with Garlic Smashed Potatoes
Duck Breast on Mixed Greens

Seafood:
Pan-Fried Snapper with Tomato Salsa and Basmati Rice
Asian-Spiced Salmon with Braised Bok Choy
Steamed Cod with Summer Vegetables
San Diego Fish Tacos
Shrimp and Goat Cheese Quesadilla with Avocado Salsa
Scallops and Shiitake Mushrooms with Pea Purée
Crab Cakes with Apple-Walnut Slaw
15-Minute Bouillabaisse
Jambalaya

Pastas and Grains:
Pasta with Asparagus, Prosciutto, and Parmesan
Penne with Broccoli, Garlic, and Pecorino
Spaghetti Carbonara
Linguine with Clams, Parsley, and Garlic
Spaghetti Bolognese
Capellini with Smoked Salmon and Scallion Cream Cheese Sauce
Seafood Pilaf with Saffron and Peas
Couscous with Mergez Sausage
Warm Tabbouleh with Feta and Chickpeas

Eggs:
Frittata with Artichokes, Roasted Peppers, and Pecorino
Spanish Tortilla with Baby Lima Beans and Potatoes
Huevos Rancheros with Spicy Black Beans
Joe’s Special with Shiitake Mushrooms

Soups:
Clam Chowder with Potatoes and Bacon
Corn Chowder with Crabmeat and Pimientos
Bean Soup with Pasta and Escarole
Oyster and Spinach Stew
Moroccan Chicken Soup

Vegetarian:
Endless Gazpacho
Provencal Mushroom Ragout with Polenta
Curried Vegetable Stew with Bruschetta
4- Bean Salad with Arugula and Red Onion
Portobello Burgers with Fried Potatoes
Salad Bar Stir-Fry with Basmati Rice

Salads and Cold Platters:
Pantry Antipasto
Tuscan Tomato and Bread Salad
Main-Course Caesar Salad
Salade Nicoise
Curly Endive with Pancetta and Blue Cheese
Warm Shrimp and White Bean Salad with Red Potatoes
Asian Sesame Chicken Salad
Red Cabbage, Bean and Sausage Salad with Toasted Fennel