Weeknight Kitchen

Serves 3 or 4 

Carrots stand up well to quite aggressive spicing, and they really deepen in colour and change texture when roasted. In this dish I use my jerk seasoning, which is a wonderful blend of earthy spices. It’s really lovely as a sweet glaze with the salty and creamy texture of the vegan feta cheese. I’m a big fan of sweet and salty flavours in the same dish. This feels like it could be a good weekday dinner with a couple of other sides.

When we decided to write this book, our first thought was, “You know what the world needs right now? Another take on vitello tonnato!” Just kidding—nobody needs another version of this classic Piedmontese dish. But because tomato season is so special and because Ryan’s and Steph’s moms really loved this version, in which savory beefsteak tomatoes play the part of thinly sliced veal, we just had to include it in here.

Who knew Italians love bacon (pancetta) as much as we do? This is pure comfort food, and it is a quick and easy solution for a satisfying dinner using simple ingredients.

We love adding fresh herbs to any salad because they are loaded with micronutrients and add a pop of flavor. Think basil, parsley, cilantro, chives, mint, thyme, and in this recipe, dill! Dill is a medicinal herb that has been used for more than 2,000 years. Rich in antioxidants and a good source of vitamin C, magnesium, and vitamin A, it combines beautifully with the mustard in this dressing. Go ahead and make a double batch of dressing for dipping crackers and veggies—it stores well for up to 5 days in the fridge. Garnish with chopped dill and sunflower seeds.

Even though transplants and visitors to Atlanta complain constantly about the Southern humidity and heat, my favorite memories as a kid are still from summertime in Georgia—from climbing rocks in backyard creeks and swimming in Lake Allatoona to walking through the dancing fountains in Centennial Olympic Park and, yes, sipping sweet iced tea on the porch. After camping out in Seward, Alaska, with a dear friend and colleague, I learned firsthand about sustainable fisheries—and got a taste of wild Alaskan salmon. I was hooked. 

This recipe was inspired by my love of salmon and the hot weather of a Southern summer that calls out for cool comfort food. The smoked salmon is chilled, with refreshingly cold basil, mint, cucumber, and green onion added to the roll along with the noodles.

I’ll never get tired of eating this salad for lunch— lemony lentils and crisp veggies doused in a creamy green dressing. But I don’t make it the exact same way every time. Instead, I play around with the herbs in the dressing. I might use parsley instead of cilantro or experiment with adding tarragon, dill, or chives. I love that it’s a little bit different each time I eat it!

I eat this pasta twice a week and never get bored of it. Instead of giving the dish a fishy taste, the fatty anchovies melt into the sauce and give it a salty umami note that becomes hard to place, but who cares because it’s damn delicious. The briny capers, tart lemon, and sweet tomatoes round the whole thing out, along with the red pepper flakes, which leave a subtle spicy finish. It’s downright crave-worthy.

Serves 2 to 4 as a side dish

This is a stellar combination of super fresh flavors and great textures combined with the silky richness of the lime coconut dressing. The combination of plump shrimp with sweet apple, crunchy cabbage, and vibrant herbs is unbeatable! I’ve also got a great tip for thickening the tangy lime coconut dressing so it clings to every vegetable (spoiler: chill in fridge!). Make this one for hot summer days or as a fantastic starter for Asian-themed menus.