• Veggie Juice Hot Shots | Herbed Goat-Cheese Puffs
  • Carrot Salad with Arugula and Mustard Greens
  • Chicken and Pasta in Brodo
  • Olive Oil Cake with Citrus Compote

Herbed Goat-Cheese Puffs

Makes 24 / Once you experience how easy making this pastry is, you’ll cook up these bite-size appetizers again and again. Ingredient tip: To save even more money, use savory whipped cream instead of goat cheese; simply whip 6 ounces cream until it holds a peak, then add 2 teaspoons fresh basil, one bunch chopped chives, zest from two lemons, and a pinch of salt. Prep tips: Juice the zested lemons for the Veggie Juice Hot Shots. View recipe.

Veggie Juice Hot Shots

Serves 6 / Couldn’t be simpler. Prep tips: Adjust the amount of cayenne pepper to suit your tolerance for heat. Vodka is optional! View recipe.

Carrot Salad with Arugula and Mustard Greens

Serves 6 / Prep tips: If you can’t buy Osaka mustard greens (also called red mustard leaf, often included in spicy salad mix) loose or at a farmer’s market, a bag of mixed salad greens is a fine substitute. For a heartier salad, add frozen and thawed edamame. View recipe.

Chicken and Pasta in Brodo

Serves 6 / Your dinner’s centerpiece. The simple homemade chicken broth (brodo) is the basis for the deeply satisfying flavor. Ingredient tip: Choose an unusual pasta shape, like fusilli, for visual appeal. Using whole-grain pasta is delicious here and doesn’t feel heavy in so much broth. Prep tips: Cooking in advance and letting the broth set for a day makes it taste even better. Serving tip: Crusty bread with this course would be nice. View recipe.

Olive-Oil Cake with Citrus Compote

Serves 12 / An unusual and healthy alternative to other baking fats, extra-virgin olive oil lends its characteristic fruity aroma to this satisfying cake, similar in texture to a pound cake. The slightly bitter peels lend a not-too-sweet, sophisticated taste. View recipe.