{"product_id":"whats-for-dinner-isbn-9780345542526","title":"What's for Dinner?","description":"\u003cb\u003e130 easy-to-make meals for every night of the week, from the host of FOX’s \u003ci\u003eMy Kitchen Rules\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e  \u003cbr\u003e Celebrity chef Curtis Stone knows life can get busy. But as a dad, he also believes that sitting down to a home-cooked meal with family and friends is one of life’s greatest gifts. In his fifth cookbook, he offers both novice cooks and seasoned chefs mouthwatering recipes that don’t rely on fancy, hard-to-find ingredients and special equipment. And he breaks them down into seven simple categories:\u003cbr\u003e  \u003cbr\u003e \u003cb\u003e• Motivating Mondays\u003c\/b\u003e: Healthy meals that start the week off right—Fennel-Roasted Chicken and Winter Squash with Endive-Apple Salad; Grilled Shrimp and Rice Noodle Salad\u003cbr\u003e \u003cb\u003e• Time-Saving Tuesdays:\u003c\/b\u003e Quick and easy recipes for simple meals—Steak and Green Bean Stir-Fry with Ginger and Garlic; Grilled Pork Chops and Vegetable Gratin with Caper-Parsley Vinaigrette\u003cbr\u003e \u003cb\u003e• One-Pot Wednesdays: \u003c\/b\u003eFlavorful dishes with minimal cleanup—Chicken and Chorizo Paella; Rosemary Salt-Crusted Pork Loin with Roasted Shallots, Potatoes, Carrots, and Parsnips\u003cbr\u003e \u003cb\u003e• Thrifty Thursdays: \u003c\/b\u003eYummy meals on a budget—Sliders with Red Onion Marmalade and Blue Cheese; Roasted Cauliflower, Broccoli, and Pasta Bake with Cheddar\u003cbr\u003e \u003cb\u003e• Five-Ingredient Fridays: \u003c\/b\u003eFun, fast recipes to kick off the weekend—Grilled Harissa Lamb Rack with Summer Succotash; Seared Scallops and Peas with Bacon and Mint\u003cbr\u003e \u003cb\u003e• Dinner Party Saturdays: \u003c\/b\u003eExtraordinary dishes to share with friends and family—Asian Crab Cakes with Mango Chutney; Mushroom Ragout on Creamy Grits\u003cbr\u003e \u003cb\u003e• Family Supper Sundays:\u003c\/b\u003e Comforting, slow-simmering food for relaxing around the table—Southern Fried Chicken; Barbecued Spareribs with Apple-Bourbon Barbecue Sauce\u003cbr\u003e  \u003cbr\u003e And don’t forget sweet treats such as Peach and Almond Cobbler and Olive Oil Cake with Strawberry-Rhubarb Compote. Loaded with enticing photos, \u003ci\u003eWhat’s for Dinner?\u003c\/i\u003e will inspire you and bring confidence to your kitchen and happiness to your table.\u003cbr\u003e\u003cbr\u003e\u003cb\u003ePraise for \u003ci\u003eWhat’s for Dinner?\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e\u003ci\u003e \u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e “Designed to help make meal time easy, fun and tasty despite everyone’s hectic schedules.”\u003cb\u003e—\u003ci\u003ePeople\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003ci\u003e \u003c\/i\u003e\u003cbr\u003e “Full of simple recipes for every busy night of the week.”\u003cb\u003e—\u003ci\u003eThe Kansas City Star\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003ci\u003e \u003c\/i\u003e\u003cbr\u003e “Stone delivers simple recipes, many of which can be made (start to finish) in less than 40 minutes.”\u003cb\u003e—\u003ci\u003eThe Atlanta Journal-Constitution\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003ci\u003e \u003c\/i\u003e\u003cbr\u003e “What could be better than having a new arsenal of Stone's recipes at your fingertips? . . . Charming for both his accent and kitchen knowledge, this man is as down to earth as they come.”\u003cb\u003e—Milwaukee\u003ci\u003e Journal Sentinel\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003ci\u003e \u003c\/i\u003e\u003cbr\u003e “Curtis Stone gets it. . . . Family favorites, fresh ingredients, and simple prep—all of which is on display on every page of his beautiful book.”\u003cb\u003e—Jenny Rosenstrach, author of \u003ci\u003eDinner: A Love Story\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003ci\u003e \u003c\/i\u003e\u003cbr\u003e “A visionary and entrepreneur, he hopes to inspire individuals to ditch the drive-thru and start firing up their ovens at home. . . . A day-to-day guide packed with easy, mouthwatering recipes for every night of the week.”\u003cb\u003e—Spry Living\u003c\/b\u003e\u003cbr\u003e  \u003cbr\u003e “The book features a ton of delicious recipes organized by a different theme for every day of the week.”\u003cb\u003e—\u003ci\u003eD Magazine\u003c\/i\u003e\u003c\/b\u003e“Designed to help make meal time easy, fun and tasty despite everyone’s hectic schedules.”\u003cb\u003e—\u003ci\u003ePeople\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003ci\u003e \u003c\/i\u003e\u003cbr\u003e “Full of simple recipes for every busy night of the week.”\u003cb\u003e—\u003ci\u003eThe Kansas City Star\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003ci\u003e \u003c\/i\u003e\u003cbr\u003e “Stone delivers simple recipes, many of which can be made (start to finish) in less than 40 minutes.”\u003cb\u003e—\u003ci\u003eThe Atlanta Journal-Constitution\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003ci\u003e \u003c\/i\u003e\u003cbr\u003e “What could be better than having a new arsenal of Stone's recipes at your fingertips? . . . Charming for both his accent and kitchen knowledge, this man is as down to earth as they come.”\u003cb\u003e—Milwaukee\u003ci\u003e Journal Sentinel\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003ci\u003e \u003c\/i\u003e\u003cbr\u003e “Curtis Stone gets it. . . . Family favorites, fresh ingredients, and simple prep—all of which is on display on every page of his beautiful book.”\u003cb\u003e—Jenny Rosenstrach, author of \u003ci\u003eDinner: A Love Story\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003ci\u003e \u003c\/i\u003e\u003cbr\u003e “A visionary and entrepreneur, he hopes to inspire individuals to ditch the drive-thru and start firing up their ovens at home. . . . A day-to-day guide packed with easy, mouthwatering recipes for every night of the week.”\u003cb\u003e—Spry Living\u003c\/b\u003e\u003cbr\u003e  \u003cbr\u003e “The book features a ton of delicious recipes organized by a different theme for every day of the week.”\u003cb\u003e—\u003ci\u003eD Magazine\u003c\/i\u003e\u003c\/b\u003e\u003cb\u003eCurtis Stone\u003c\/b\u003e is an internationally known chef, award-winning restaurateur, TV host, and \u003ci\u003eNew York Times\u003c\/i\u003e bestselling author. Born in Melbourne, Australia, Curtis first found his passion for food while watching his grandmother, Maude, make her legendary fudge. After completing culinary school, he took a job at the Savoy Hotel in Melbourne before heading to London, where he honed his skills under legendary three-star Michelin genius, Marco Pierre White. While living in London, Curtis appeared in several U.K. cooking shows before catching the eye of television producers in Australia and the United States. Curtis hosts and appears on numerous primetime television shows, including his most recent project as mentor on Food Network’s hit show \u003ci\u003eAll-Star Academy\u003c\/i\u003e. Coming full circle, Curtis opened his first solo restaurant, Maude (named after his grandmother), in Beverly Hills in February 2014. Maude has received rave reviews from the James Beard Foundation (Best New Restaurant semifinalist), \u003ci\u003eTime\u003c\/i\u003e\/\u003ci\u003eTravel \u0026amp; Leisure\u003c\/i\u003e (one of the best new restaurants in the world), \u003ci\u003eEater LA\u003c\/i\u003e (2014’s Restaurant of the Year), \u003ci\u003eLA Weekly\u003c\/i\u003e (2014’s Best New Restaurant), \u003ci\u003eLos Angeles Magazine\u003c\/i\u003e (four out of four stars), \u003ci\u003eAngeleno,\u003c\/i\u003e and more.Motivating Mondays\u003cbr\u003e\u003cbr\u003eGrilled Chicken with Arugula and Zucchini Salad with Lemon-Caper Vinaigrette 6\u003cbr\u003e\u003cbr\u003eChicken Masala with Cucumber Raita 9\u003cbr\u003e\u003cbr\u003eFennel-Roasted Chicken and Winter Squash with Endive-Apple Salad 13\u003cbr\u003e\u003cbr\u003eTurkey Meatballs with Marinara Sauce 14\u003cbr\u003e\u003cbr\u003eGrilled Pork Satay and Peaches with Carrot-Cilantro Salad 18\u003cbr\u003e\u003cbr\u003eGrilled Fish Tacos with Pico de Gallo 21\u003cbr\u003e\u003cbr\u003ePoached Salmon with Green and Yellow Bean Salad 22\u003cbr\u003e\u003cbr\u003eGrilled Salmon with Orzo, Feta, and Red Wine Vinaigrette 25\u003cbr\u003e\u003cbr\u003eGrilled Shrimp and Rice Noodle Salad 26\u003cbr\u003e\u003cbr\u003eAngel Hair Pasta with Clams, Radishes, and Spinach 29\u003cbr\u003e\u003cbr\u003eCauliflower and Spinach Dal 30\u003cbr\u003e\u003cbr\u003eSalt-Baked Russets with Ratatouille 33\u003cbr\u003e\u003cbr\u003eQuinoa Salad with Chickpeas and Tomatoes 34\u003cbr\u003e\u003cbr\u003eMango-Pineapple Smoothie 37\u003cbr\u003e\u003cbr\u003eThe weekend is all about enjoyment. That means second helpings, extra glasses of wine, and the gooiest chocolate desserts. Well, the weekend has ended, and it’s time to turn over a new leaf. I’m a huge believer in the idea that when you start the week off right, you’re more likely to end it better as well. My work with contestants on The Biggest Loser taught me many things, but none more important than the power of positive temptation. We crave what we see, whether it’s a pan of brownies or a bowl of fresh raspberries. So start by washing some fruit and putting it out on the counter, your desk, or anywhere in your line of sight. Then cut up your favorite veggies and keep them in a container nearby. When you’re itching for a snack, the fruit and vegetables will be as easy to grab as a bag of chips.\u003cbr\u003e\u003cbr\u003eOne of the rewards of cooking dinner is putting together a beautiful plate of food. And while I love family-style dining, where everyone serves themselves from platters and bowls, plating each person’s meal is a great way to ensure portion control. If I see a bowl of mashed potatoes on the table, I guarantee you I’m going back for seconds.\u003cbr\u003e\u003cbr\u003eJust remember that healthy eating is about balance, not deprivation. You don’t need to skimp on flavor to eat food that’s good for you. Let this chapter be your positive temptation. Cook with seasonal ingredients, which pack extra zest, and use fresh herbs. That vibrant touch of green brings food to life. In addition to containing herbs, the recipes in this chapter rely on lean proteins, whole grains, and tons of vegetables—even some you may have never tried—to make satisfying Monday meals that’ll help you put your best foot forward.\u003cbr\u003e\u003cbr\u003eA main-course salad brimming with lots of vegetables and lean meat is one of my favorite ways to put a healthy meal on the dinner table. This one is on the spicy side, with arugula leaves and peperoncini (pickeled Italian peppers) in the citrusy vinaigrette. The zucchini ribbons, which look like wide pappardelle pasta, have an appetizing, fresh texture and look beautiful on the plate. When weather permits, cook the chicken breasts on an outdoor grill.\u003cbr\u003e\u003cbr\u003eGrilled Chicken with Arugula and Zucchini Salad with Lemon-Caper Vinaigrette\u003cbr\u003e\u003cbr\u003eserves 4\u003cbr\u003e\u003cbr\u003ePrep Time: 15 minutes\u003cbr\u003e\u003cbr\u003eCooking Time: 10 minutes\u003cbr\u003e\u003cbr\u003eLemon-Caper Vinaigrette\u003cbr\u003e\u003cbr\u003e2 tablespoons finely chopped shallots\u003cbr\u003e\u003cbr\u003eFinely grated zest of 1 lemon\u003cbr\u003e\u003cbr\u003e3 tablespoons fresh lemon juice\u003cbr\u003e\u003cbr\u003e1 tablespoon coarsely chopped drained nonpareil capers\u003cbr\u003e\u003cbr\u003e1 tablespoon finely chopped peperoncini\u003cbr\u003e\u003cbr\u003e1 tablespoon finely chopped fresh flat-leaf parsley\u003cbr\u003e\u003cbr\u003e2 teaspoons champagne vinegar or white wine vinegar\u003cbr\u003e\u003cbr\u003eW cup extra-virgin olive oil\u003cbr\u003e\u003cbr\u003eKosher salt and freshly ground black pepper\u003cbr\u003e\u003cbr\u003eChicken\u003cbr\u003e\u003cbr\u003e4 skinless, boneless chicken breast halves (about 6 ounces each)\u003cbr\u003e\u003cbr\u003e1 tablespoon olive oil\u003cbr\u003e\u003cbr\u003eKosher salt and freshly ground black pepper\u003cbr\u003e\u003cbr\u003eSalad\u003cbr\u003e\u003cbr\u003e5 ounces baby arugula (about 8 cups not packed)\u003cbr\u003e\u003cbr\u003e1 cup halved cherry tomatoes\u003cbr\u003e\u003cbr\u003e2 small, thin zucchini\u003cbr\u003e\u003cbr\u003eKosher salt and freshly ground black pepper\u003cbr\u003e\u003cbr\u003e1 To make the vinaigrette: In a medium bowl, whisk the shallots, lemon zest, lemon juice, capers, peperoncini, parsley, and vinegar together. Gradually whisk in the olive oil. Season to taste with salt and pepper.\u003cbr\u003e\u003cbr\u003e2 To cook the chicken: Heat a grill pan over medium-high heat. Coat the chicken with the olive oil and season with salt and pepper. Grill the chicken for about 4 minutes per side, or until it is seared with grill marks and shows no sign of pink when pierced in the thickest part with the tip of a small sharp knife. Transfer to a cutting board.\u003cbr\u003e\u003cbr\u003e3 To assemble the salad: In a large bowl, combine the arugula and tomatoes. Trim the ends of the zucchini. One at a time, lay the zucchini flat on a work surface and, using a vegetable peeler and working from the stem end to the blossom end, shave off long, thin ribbons until you reach the seedy center. Turn the zucchini around and repeat on the second side, then repeat on the third and fourth sides. Add the ribbons to the bowl and discard the seedy centers of the zucchini.\u003cbr\u003e\u003cbr\u003e4 Using your hands to avoid breaking the ribbons, gently toss the salad with enough vinaigrette to coat. Season with salt and pepper.\u003cbr\u003e\u003cbr\u003e5 Cut each chicken breast crosswise into thirds. Transfer a cut chicken breast to each dinner plate and heap some of the salad alongside. Drizzle the chicken and salad with the remaining vinaigrette and serve immediately.\u003cbr\u003e\u003cbr\u003eThis dish is a far cry from the common diet dinner of broiled chicken breasts and steamed broccoli. It starts with chicken and continues with lots of spinach, cucumber, and onion, along with aromatics such as ginger, garlic, and curry powder. It adds up to a highly flavorful meal with a generous amount of sauce, to leave you feeling totally fulfilled.\u003cbr\u003e\u003cbr\u003eChicken Masala with Cucumber Raita\u003cbr\u003e\u003cbr\u003eserves4\u003cbr\u003e\u003cbr\u003ePrep Time: 10 minutes\u003cbr\u003e\u003cbr\u003eCooking Time: 45 minutes\u003cbr\u003e\u003cbr\u003eChicken\u003cbr\u003e\u003cbr\u003e4 skinless, boneless chicken breast halves (about 6 ounces each)\u003cbr\u003e\u003cbr\u003eKosher salt and freshly ground black pepper\u003cbr\u003e\u003cbr\u003e1\/4 curry powder, such as Madras\u003cbr\u003e\u003cbr\u003e3 tablespoons olive oil, or as needed\u003cbr\u003e\u003cbr\u003e1 large yellow onion, thinly sliced\u003cbr\u003e\u003cbr\u003e3 tablespoons finely chopped, peeled fresh ginger\u003cbr\u003e\u003cbr\u003e5 garlic cloves, finely chopped\u003cbr\u003e\u003cbr\u003eOne 28-ounce can whole tomatoes with juices, squeezed to coarsely crush\u003cbr\u003e\u003cbr\u003e1 cup reduced-sodium chicken broth\u003cbr\u003e\u003cbr\u003eOne 6-ounce package fresh baby spinach leaves\u003cbr\u003e\u003cbr\u003e1\/4 cup coarsely chopped fresh cilantro\u003cbr\u003e\u003cbr\u003eRaita\u003cbr\u003e\u003cbr\u003e3\/4 cup plain low-fat Greek yogurt\u003cbr\u003e\u003cbr\u003e1 tablespoon finely chopped fresh cilantro\u003cbr\u003e\u003cbr\u003eFinely grated zest of 1 lemon\u003cbr\u003e\u003cbr\u003e1 teaspoon fresh lemon juice\u003cbr\u003e\u003cbr\u003e1\/2 teaspoon ground cumin\u003cbr\u003e\u003cbr\u003e1 cucumber, peeled, halved lengthwise, and seeded\u003cbr\u003e\u003cbr\u003eKosher salt and freshly ground black pepper\u003cbr\u003e\u003cbr\u003ePerfect Basmati Rice (page 10), for serving\u003cbr\u003e\u003cbr\u003e1 To cook the chicken: Season the chicken with salt and pepper, then rub 2 tablespoons of the curry powder all over it. Heat a large heavy skillet over medium-high heat. Add the 3 tablespoons oil, then add the chicken and cook for 2 to 3 minutes per side, or until browned on both sides. Transfer to a plate and set aside. Reduce the heat to medium.\u003cbr\u003e\u003cbr\u003e2 Add the onions to the pan and sauté for about 3 minutes, or until they begin to soften. Stir in the ginger, garlic, and the remaining 2 tablespoons curry powder and cook, stirring often, for about 2 minutes, being careful not to burn the mixture. If the pan is dry, add another teaspoon of oil. Add the tomatoes and their juices and season with salt. Cook, stirring occasionally, for about 5 minutes, or until the onions are tender.\u003cbr\u003e\u003cbr\u003e3 Stir in the broth and bring to a simmer. Reduce the heat to medium-low and simmer gently, stirring occasionally, for about 10 minutes to thicken the sauce slightly and blend the flavors. Nestle the chicken into the sauce and simmer gently, turning it once, for about 5 minutes per side, or until the chicken is opaque when pierced in the thickest part with the tip of a small sharp knife. Season to taste with salt and pepper.\u003cbr\u003e\u003cbr\u003e4 Meanwhile, make the raita: In a medium bowl, whisk the yogurt, cilantro, lemon zest, lemon juice, and cumin to blend. Using the fine holes of a box grater, grate the cucumber into the yogurt mixture. Stir to blend and season to taste with salt and pepper.\u003cbr\u003e\u003cbr\u003e5 Transfer each chicken breast half to a dinner plate. Stir the spinach into the sauce and cook for about 2 minutes, or until it wilts. Stir in the cilantro.\u003cbr\u003e\u003cbr\u003e6 Spoon the sauce over the chicken and serve with the rice and raita.\u003cbr\u003e\u003cbr\u003ePerfect Rice\u003cbr\u003e\u003cbr\u003eRice is the perfect canvas for many dishes, ready to soak up a delicious sauce. There are many different kinds of rice sold in the market today. Aromatic rice, such as basmati or jasmine, has a more interesting flavor and texture than standard long-grain white rice, although the latter makes a reliable side dish for simply cooked chops and fish fillets. If your rice has boiled over in the past, it was probably because the pan was too small. Choose a saucepan that easily holds the rice and water with enough room for the rice to triple in size. Use a heavy-bottomed pan to keep the rice from sticking, and be sure the lid fits tightly. Serves 4\u003cbr\u003e\u003cbr\u003ePrep Time: 5 minutes\u003cbr\u003e\u003cbr\u003eCooking Time: 15 to 20 minutes, plus 5 minutes standing time\u003cbr\u003e\u003cbr\u003e1 cup long-grain white rice\u003cbr\u003e\u003cbr\u003e11\/2 cups water\u003cbr\u003e\u003cbr\u003e3\/4 teaspoon kosher salt\u003cbr\u003e\u003cbr\u003e1 In a small heavy saucepan, bring the rice, 1V cups water, and salt to a boil over high heat. Reduce the heat to low, cover the saucepan, and simmer gently for about 15 minutes, or until the water has been absorbed and the rice is tender. Don’t stir the rice during cooking, as this can release starches that will lead to sticking.\u003cbr\u003e\u003cbr\u003e2 Fluff the rice with a fork and let stand, covered, for 5 minutes before serving.\u003cbr\u003e\u003cbr\u003eVARIATION: PERFECT JASMINE OR BASMATI RICE Substitute jasmine or basmati rice for the white rice. Imported rice, such as basmati and jasmine, is often coated with a fine powder to protect it through long periods of storage during transport. The powder should be rinsed off before cooking the rice. Put the rice in a sieve and rinse under cold running water, stirring the rice with your hand, until the water runs relatively clear. Drain well and proceed. There’s no need to rinse domestic long-grain white rice.\u003cbr\u003e\u003cbr\u003eThe aromas from this dish—roasting chicken, with sweetness from the squash—evoke autumn. It just smells like a comforting and indulgent family dinner from my childhood. With those memories in mind, I created this main-course salad with its pleasing mix of bitter, crunchy, and sweet by pairing roasted kabocha with endives and apples. Part of eating well is experimenting with new choices to expand your horizons.\u003cbr\u003e\u003cbr\u003eFennel-Roasted Chicken and Winter Squash with Endive-Apple Salad\u003cbr\u003e\u003cbr\u003eserves 4\u003cbr\u003e\u003cbr\u003ePrep Time: 15 minutes\u003cbr\u003e\u003cbr\u003eCooking Time: 35 minutes\u003cbr\u003e\u003cbr\u003eChicken and Squash\u003cbr\u003e\u003cbr\u003e8 chicken thighs (with skin and bones)\u003cbr\u003e\u003cbr\u003e2 tablespoons fennel seeds, coarsely crushed (use a mortar and pestle or crush under a heavy skillet)\u003cbr\u003e\u003cbr\u003eKosher salt and freshly ground black pepper\u003cbr\u003e\u003cbr\u003e1 small or 1\/2 large kabocha or acorn squash (about 21\/4 pounds), halved if whole, seeded, and cut into 1-inch-wide wedges\u003cbr\u003e\u003cbr\u003e2 tablespoons olive oil\u003cbr\u003e\u003cbr\u003eTarragon-Dijon Vinaigrette\u003cbr\u003e\u003cbr\u003e3 tablespoons cider vinegar\u003cbr\u003e\u003cbr\u003e3 tablespoons minced shallots\u003cbr\u003e\u003cbr\u003e2 tablespoons honey\u003cbr\u003e\u003cbr\u003e1 tablespoon Dijon mustard\u003cbr\u003e\u003cbr\u003e1 tablespoon finely chopped fresh tarragon\u003cbr\u003e\u003cbr\u003eW cup extra-virgin olive oil\u003cbr\u003e\u003cbr\u003eKosher salt and freshly ground black pepper\u003cbr\u003e\u003cbr\u003eSalad\u003cbr\u003e\u003cbr\u003e6 ounces Belgian endive (about 2 heads),\u003cbr\u003e\u003cbr\u003e5 ounces baby arugula (about 8 cups not packed)\u003cbr\u003e\u003cbr\u003e1 Fuji or Gala apple, cored and very thinly sliced\u003cbr\u003e\u003cbr\u003e3\/4 cup walnuts, toasted (see Chef’s Note, page 123), and very coarsely chopped\u003cbr\u003e\u003cbr\u003e3\/4 cup coarsely crumbled blue cheese\u003cbr\u003e\u003cbr\u003e1 To roast the chicken and squash: Preheat the oven to 450°F.\u003cbr\u003e\u003cbr\u003e2 On a large heavy baking sheet, toss the chicken with 1 tablespoon of the fennel seeds to coat. Season with salt and pepper. Arrange the chicken pieces well apart on the baking sheet. Roast the chicken on the bottom shelf of the oven for 10 minutes.\u003cbr\u003e\u003cbr\u003e3 Meanwhile, on another large heavy baking sheet, toss the squash with the oil and the remaining 1 tablespoon fennel seeds to coat. Season with salt and pepper. Arrange the squash cut side down in a single layer on the baking sheet.\u003cbr\u003e\u003cbr\u003e4 Move the chicken to the top shelf of the oven and place the squash on the bottom shelf. Roast for 25 minutes, or until the squash is tender and the undersides are deep golden brown and the chicken shows no sign of pink when pierced at the bone with the tip of a small sharp knife.\u003cbr\u003e\u003cbr\u003e5 Meanwhile, make the vinaigrette: In a medium bowl, whisk the vinegar, shallots, honey, mustard, and tarragon until blended. Whisk in the oil. Season to taste with salt and pepper.\u003cbr\u003e\u003cbr\u003e6 To assemble the salad and serve: Remove hard cores from the endive. Cut the small leaves in half lengthwise, and quarter the large leaves lengthwise. In a large bowl, toss the endive, arugula, and apple slices with about half of the vinaigrette. Divide the salad among four dinner plates. Top each with 2 chicken thighs and some squash, and sprinkle with the walnuts and blue cheese. Drizzle the remaining vinaigrette over and around the salads and serve immediately.\u003cbr\u003e\u003cbr\u003eWho doesn’t love meatballs in basil-scented tomato sauce? But who would have thought that they could still be on the family table when you are trying to eat healthfully? These are so juicy and satisfying that you won’t need the pasta. The recipe makes fairly large meatballs with a generous amount of sauce, allowing for a single ball per serving. Trust me, one will be plenty.\u003cbr\u003e\u003cbr\u003eTurkey Meatballs with Marinara Sauce\u003cbr\u003e\u003cbr\u003eserves 8\u003cbr\u003e\u003cbr\u003ePrep Time: 15 minutes\u003cbr\u003e\u003cbr\u003eCooking Time: 40 minutes\u003cbr\u003e\u003cbr\u003eMarinara Sauce\u003cbr\u003e\u003cbr\u003e3 tablespoons olive oil\u003cbr\u003e\u003cbr\u003e1\/2 cup finely chopped shallots\u003cbr\u003e\u003cbr\u003e6 large garlic cloves, finely chopped\u003cbr\u003e\u003cbr\u003e4 large sprigs of fresh thyme\u003cbr\u003e\u003cbr\u003e1 bay leaf\u003cbr\u003e\u003cbr\u003e1\/2 cup dry white wine\u003cbr\u003e\u003cbr\u003eTwo 28-ounce cans whole tomatoes, undrained\u003cbr\u003e\u003cbr\u003e1\/2 cup loosely packed torn fresh basil leaves\u003cbr\u003e\u003cbr\u003eKosher salt and freshly ground black pepper\u003cbr\u003e\u003cbr\u003eMeatballs\u003cbr\u003e\u003cbr\u003e11\/2 cups diced (3\/4-inch) crustless Italian or French bread (about 2 ounces)\u003cbr\u003e\u003cbr\u003e2\/3 cup reduced-fat (2%) milk\u003cbr\u003e\u003cbr\u003e1\/2 cup finely chopped shallots\u003cbr\u003e\u003cbr\u003e5 large garlic cloves, finely chopped\u003cbr\u003e\u003cbr\u003e1\/3 cup finely chopped fresh flat-leaf parsley\u003cbr\u003e\u003cbr\u003e1 tablespoon chopped fresh thyme\u003cbr\u003e\u003cbr\u003e2 tablespoons Dijon mustard\u003cbr\u003e\u003cbr\u003e2 teaspoons kosher salt\u003cbr\u003e\u003cbr\u003e11\/2 teaspoons sweet paprika\u003cbr\u003e\u003cbr\u003e1 large egg\u003cbr\u003e\u003cbr\u003e2 pounds ground turkey\u003cbr\u003e\u003cbr\u003e1\/4 cup olive oil\u003cbr\u003e\u003cbr\u003eFreshly grated Parmesan cheese, for serving\u003cbr\u003e\u003cbr\u003e1 To make the marinara sauce: Heat a wide heavy pot over medium heat. Add the oil, then add the shallots and garlic and cook, stirring often, for about 2 minutes, or until tender but not browned. Add the thyme, bay leaf, and wine, then add the tomatoes. Crush them with a potato masher to break them up.\u003cbr\u003e\u003cbr\u003e2 Bring to a simmer, then reduce the heat to medium-low and simmer, uncovered, stirring occasionally, for about 25 minutes, or until the liquid has reduced slightly and the flavors are well blended. Discard the thyme stems and bay leaf. Stir in the basil. Season to taste with salt and pepper.Bravo's Top Chef Masters","brand":"Ballantine Books","offers":[{"title":"Default Title","offer_id":46304160612581,"sku":"NP9780345542526","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780345542526.jpg?v=1767743927","url":"https:\/\/k12savings.com\/products\/whats-for-dinner-isbn-9780345542526","provider":"K12savings","version":"1.0","type":"link"}