Chicken/4 recipes

Whole wheat focaccia flavored with rosemary, honey, and olive oil, topped with garlic butter, sun-dried tomatoes, and parmesan. A rustic Italian flatbread with a heartier grain backbone.

Pasta with pesto and grilled chicken: linguine tossed with jarred or homemade pesto and charred chicken pieces. Quick 30-minute dinner, warm or room temperature.

Mexican garlic soup with 10 cloves of garlic sauteed in butter, simmered in stock, and topped with a poached egg, asadero cheese, and parsley. Rustic, warming, and ready in 25 minutes.

Lemon rose geranium angel cake: a classic cloud-light angel food cake perfumed from below by fresh lemon rose geranium leaves lining the pan. Delicately floral, snow-white, and finished with fresh berries and edible flowers.

Simple crockpot fiesta chicken with Mexican spices, vegetables, and cheese, slow-cooked for 5-6 hours and shredded for serving over rice or in tacos.

Turkey curry with raisin rice features ground turkey in a creamy curry sauce with sauteed apple and onion. A mild, family-friendly weeknight dinner with sweet and savory flavors.

Use ground turkey to make meatballs, loaded with fresh veggies, and brown rice, this hearty soup is nutritious and delicious.

"Kohlrouladen" used to be a staple on the menu for regular people in Germany during winter time. The relatively long preparation and cooking time pays out, because it can be easily reheated over a couple of days and gets even better and tastier then. Fried potatoes complete the picture, but you can cook the potatoes also in the pot with the sauce, if there is space left. This recipe can be varied in many ways, be it the stuffing (ground meat here), or the sauce. The recipe is as traditional as it can be; the ingredients are adjusted to availability in North America (like Savoy cabbage in lieu of "Weisskohl", bacon to replace "Speckwuerfel"). For sure the ground meat can vary depending on preferences or diets - I bet quite often in the "good old times " regular people did not exactly know what's in the ground meat they got from the butcher - at least it was some meat, for most of the families only once a week.

Impossible turkey pie with Bisquick that forms its own crust as it bakes. Leftover turkey, Swiss cheese, and mushrooms in a savory egg custard. Great for using up holiday turkey.

Get another taste of the turkey with this hearty soup made with leftovers from that amazing Thanksgiving dinner.

Creamy salmon sauce with dill and capers built on a classic roux, perfect spooned over rice, fettuccine, or puff pastry for a versatile Maritime Canadian dish.

Japanese cucumber pickles: thin-sliced cucumber and red onion in a sweet-tart rice vinegar brine with chili and cilantro. A quick no-cook refrigerator pickle, crisp and bright, ready to serve alongside grilled meats, chicken or fish.

Parmesan rice made in minutes: hot cooked rice tossed with butter and grated Parmigiano-Reggiano. The ultimate base for weeknight dinners, ready to customize with whatever's on hand.

A succulent curried shrimp dish that can be made in a flash!

Four-day vegetable soup that evolves with new ingredients each day. Start with cabbage, carrots, turnip, and rosemary, then build on it with beets, spinach, and chickpeas.

Garlicky shrimp and cannellini beans simmered in olive oil with red pepper flakes and fresh parsley. A rustic Italian one-pot dinner with just 7 ingredients in 30 minutes.