A complete bacon-lover’s guide.

1 head broccoli (12 ounces), trimmed ¼ cup extra-virgin olive oil

Kosher salt and freshly ground pepper 1/3 cup panko breadcrumbs 1/3 cup finely grated Parmigiano-Reggiano (2 ounces) ¼ teaspoon garlic powder ¼ teaspoon dried thyme ¼ teaspoon dried oregano 1½ cups marinara sauce 3 ounces low-moisture mozzarella, such as Polly-O, thinly sliced 1 can (15.5 ounces) chickpeas, drained and rinsed 1. Preheat oven to 450°, with a large cast-iron or other ovenproof skillet on middle rack. Quarter broccoli lengthwise; cut larger pieces in half again (also lengthwise) to create long florets. Remove skillet from oven; swirl in 2 tablespoons oil. Add broccoli and turn to coat, then arrange so a flat side of each piece faces down; season with salt and pepper. Roast 15 minutes. 2. Stir together panko, Parmigiano, remaining oil, garlic, thyme, and oregano; season. Transfer broccoli to a plate. Add marinara to skillet; top with mozzarella and chickpeas. Return broccoli to skillet, browned-sides up. Sprinkle evenly with panko mixture. Roast until panko is golden, mozzarella is melted, and sauce is bubbling, about 10 minutes. Remove from oven; let stand 10 minutes. Serve.

ACTIVE TIME: 15 MIN. | TOTAL TIME: 45 MIN. | SERVES: 4

Pork Chops With Pineapple-Cilantro Rice

4 small center-cut bone-in pork chops, each about 1 inch thick (about 2¼ pounds total)

Kosher salt (we use Diamond Crystal) 2 tablespoons vegetable oil 1½ cups chopped fresh pineapple (8 ounces) 1 tablespoon finely chopped fresh ginger 2 teaspoons sambal oelek, plus more for serving 1 cup basmati rice 1¾ cups low-sodium chicken broth 8 ounces Savoy cabbage, sliced into ½-inch strips (about 3 cups) ½ cup chopped fresh cilantro, plus more leaves for serving 1. Preheat oven to 350°. Heat a large ovenproof skillet over mediumhigh. Season pork with salt. Swirl oil in skillet, add pork, and cook, flipping once, until golden brown, about 5 minutes total. Transfer to a plate. 2. Add pineapple, ginger, and sambal oelek to skillet; cook, stirring, 20 seconds. Add rice, broth, and ¾ teaspoon salt; bring to a boil. Stir in cabbage and cilantro. Cover and transfer to oven; bake 15 minutes. Remove and nestle in pork; drizzle with any accumulated juices. Cover, return to oven, and bake until a thermometer inserted in thickest parts of pork reads 138°, 5 to 6 minutes more. Remove from oven and let stand, covered, 5 minutes. Sprinkle with cilantro leaves and serve with more sambal oelek.

ACTIVE TIME: 25 MIN. | TOTAL TIME: 45 MIN. | SERVES: 4

Creamy Chicken and Mushrooms With Egg Noodles

4 small boneless, skinless chicken-breast halves (about 1¼ pounds total), pounded ½ inch thick

Kosher salt and freshly ground pepper 3 tablespoons extra-virgin olive oil 10 ounces button mushrooms, trimmed and thinly sliced (4 cups) 2 shallots, thinly sliced (1 cup) 4 teaspoons Dijon mustard 2½ cups low-sodium chicken broth 4½ ounces medium or broad curly egg noodles (about 2½ cups) 3 ounces cream cheese (2/3 cup), room temperature

Fresh parsley leaves, for serving (optional) 1. Season chicken with salt and pepper. Heat a large straight-sided skillet over medium-high; swirl in 2 tablespoons oil. Add chicken and cook until golden brown, 2 to 3 minutes a side; transfer to a plate. Add mushrooms to skillet, season, and cook, stirring, until beginning to brown, about 7 minutes. Add shallots and remaining 1 tablespoon oil; cook until translucent, 1 to 2 minutes. 2. Stir in mustard, broth, and noodles; bring to a boil, then cover, reduce heat to medium, and simmer 3 minutes. Uncover; stir in cream cheese. Cook, stirring, until noodles are tender and sauce coats a spoon, about 3 minutes. Return chicken to skillet and cook through, about 1 minute more. Serve, sprinkled with parsley.

ACTIVE TIME: 35 MIN. | TOTAL TIME: 45 MIN. | SERVES: 4

Shrimp With Zucchini and Spicy Couscous

This recipe borrows flavors from chile verde. The couscous gets tang and heat from the salsa, and earthy notes from the green chiles.

2 tablespoons extra-virgin olive oil 1 small onion, thinly sliced (1 cup)

Kosher salt (we use Diamond Crystal) and freshly ground pepper 1 zucchini, halved lengthwise and cut into ¼-inch-thick slices (2 cups) 1 cup green salsa, such as Xochitl, plus more for serving 1 can (4.5 ounces) chopped mild green chiles, such as Old El Paso 1 cup couscous 1 pound peeled, deveined large shrimp ½ cup frozen peas

Sour cream and sliced radishes, for serving 1. Heat a large straight-sided skillet over medium-high. Swirl in oil. Add onion and 1 teaspoon salt; cook, stirring, 1 minute. Add zucchini; cook until beginning to soften, about 2 minutes. Add salsa, chiles, and ¼ cup water; bring to a boil. Stir in couscous, then top with shrimp in an even layer. Reduce heat to low, cover, and cook 5 minutes.

2. Sprinkle with peas, cover, and cook until shrimp are opaque and couscous has absorbed all of liquid, 1 to 2 minutes more. Serve with sour cream, sliced radishes, and more salsa.

ACTIVE TIME: 15 MIN. | TOTAL TIME: 25 MIN. | SERVES: 4 © 2021 MEREDITH CORPORATION. ALL RIGHTS RESERVED