THE LONG HAUL

Quick Cooking Healthy Pick Freezable Make Ahead Big Batch Slow Cooker One Pot Whole-Grain Vegetarian Gluten-Free

HANDS-ON TIME 25 MINUTES TOTAL TIME 1 HOUR SERVES 4

2tablespoons olive oil 8bone-in,skin-on chicken thighs

Kosher salt and black pepper 3medium leeks, white and light green parts only, halved lengthwise and cut into 1-inch pieces 4cloves garlic, sliced 1½cupslow-sodium chicken broth 3tablespoonssour cream 115.5-ounce can butter beans, drained and rinsed ½cup frozen peas, thawed 2tablespoonslemon juice 2tablespoonschopped dill, plus sprigs for serving

HEAT the oil in a Dutch oven or large, deep skillet over medium-high heat. Season the chicken with 1 teaspoon each salt and pepper. Cook, skin-side down, until golden brown, 8 to 10 minutes. Transfer to a plate. ADD the leeks and garlic to the Dutch oven. Cook over medium heat, stirring often, until the leeks are just tender, 6 to 8 minutes. Add the broth and sour cream and bring to a simmer. Add the chicken, skin-side up, and simmer over medium-low heat until an instant-read thermometer inserted into the thickest pieceregisters 165° F, 12 to 14 minutes. STIR the beans, peas, lemon juice, and chopped dill into the sauce and simmer until the beans are hot, 2 to 3 minutes. Serve topped with dill sprigs.

Quick Cooking Healthy Pick Freezable Make Ahead Big Batch Slow Cooker One Pot Whole-Grain Vegetarian Gluten-Free

HANDS-ON TIME 25 MINUTES TOTAL TIME 30MINUTES SERVES 4

¾poundpenne ¼cup olive oil 1red onion, chopped 4cloves garlic, sliced 1½tablespoonsfinely chopped anchovies

Kosher salt and black pepper 128-ounce can crushed tomatoes ½teaspoon crushed red pepper 1head radicchio, sliced (about 4 cups) ⅓cup chopped parsley

Choppedtoasted walnuts and shaved pecorino, for serving

COOK the pasta according to the package directions. Reserve ⅓ cup of the cooking water; drain the pasta. MEANWHILE, heat the oil in a large saucepan over medium heat. Add the onion, garlic, anchovies, 1 teaspoon salt, and ½ teaspoon black pepper and cook, stirring often, until softened, 6 to 8 minutes. Add the crushed tomatoes and red pepper and cook, stirring often, until thickened, 10 to 13 minutes. Stir in the pasta and reserved cooking liquid and cook until coated, 1 to 2 minutes. Stir in the radicchio until just wilted, 2 to 3 minutes. Stir in the parsley. TRANSFER to plates and top with the walnuts and pecorino.

NUTRITION Get details on fat, calories, and sodium at the bottom of each recipe on RealSimple.com.

Quick Cooking Healthy Pick Freezable Make Ahead Big Batch Slow Cooker One Pot Whole-Grain Vegetarian Gluten-Free

HANDS-ON TIME 25 MINUTES TOTAL TIME 30MINUTES SERVES 4

Toast tortillas in a dry skillet or griddle until lightly charred and soft, about 2 minutes per side. 1pound skirt steak 1teaspoonsmoked paprika

Kosher salt and black pepper 3tablespoons olive oil ½cup thinly sliced red onion 1½tablespoons red wine vinegar 2Persiancucumbers, sliced 1cup grape tomatoes, chopped 86-inch corn tortillas, warmed

Crumbled Feta, for serving

SEASON the steak with the smoked paprika, 1 teaspoon salt, and ½ teaspoon pepper. Heat 1 tablespoon of the oil in a large cast-iron skillet over high heat. Cook the steak, turning once, until medium rare, 5 to 6 minutes. Let rest for 5 minutes before slicing against the grain. MEANWHILE, combine the onion and vinegar in a bowl and let stand for 5 minutes. Stir in the cucumber, tomatoes, ¼ teaspoon each salt and pepper, and the remaining 2 tablespoons of olive oil. TOP the tortillas with the steak, salsa, and Feta.

HANDS-ON TIME 30MINUTES TOTAL TIME 45MINUTES SERVES 4 TO 6

¼cup olive oil 4large shallots, coarsely chopped 1large carrot, coarsely chopped 1to 2 fresh hot red chilies, sliced, plus more for serving 4cloves garlic, sliced

Kosher salt and black pepper 115.5-ounce can diced tomatoes 8cupslow-sodium chicken broth 1cup whole farro ¾pound peeled and deveined medium or large raw shrimp 5ounces (8 cups) torn

Swiss chard (from about 1 small bunch)

Torn basil leaves and crusty bread, for serving

HEAT the oil in a large saucepan over medium-high heat. Add the shallots, carrot, chilies, garlic, and ¼ teaspoon each salt and pepper and cook, stirring often, until the vegetables are just tender, 6 to 8 minutes. Add the tomatoes and their juices along with the broth and bring to a boil. Add the farro and cook until tender, 20 to 25 minutes. STIR in the shrimp and chard and cook until the shrimp are opaque, 2 to 4 minutes. Transfer the soup to bowls and sprinkle with the basil and additional sliced chilies. Serve with the bread.

Quick Cooking Healthy Pick Freezable Make Ahead Big Batch Slow Cooker One Pot Whole-Grain Vegetarian Gluten-Free

Written by Heath Goldman Photograph by Ralph Smith

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Written by

Heath Goldman

Photographs by

Levi Brown

Mark Twain once wrote, “Cauliflower is nothing but cabbage with a college education.” And, indeed, the bumpy head of a cauliflower does look like a brain (and is also called, appetizingly, the curd). Look for heads that are tight and compact, with no dark spots and fresh, firm leaves fanning around them. If there are any small blemishes, gently rub them away with a grater or a microplane.

Aside from the familiar white variety, cauliflower can be golden orange, purple, or light green (a cross between cauliflower and broccoli sometimes called broccoflower). Orange cauliflower contains more vitamin A than white, while purple is rich in the same healthy flavonoid found in red wine.

CRUCIFEROUS CREATIONS Can’t get enough? Go to realsimple.com/ cauliflower for four fresh ideas.