Asparagus

Jerk is a style of cooking native to the island of Jamaica that transforms ordinary chicken into a flavorful, highly aromatic eating experience. Meats are dry-rubbed with a spice mixture called jerk seasoning, then grilled. This seasoning relies principally on two elements: allspice and Scotch bonnet peppers (among the hottest peppers on earth). Typically, whole pieces of bone-in, skin-on chicken are barbecued over wood—usually over the wood of the allspice tree. The skin is omitted here—and with that goes about 80 calories per portion.

There are plenty of Asian stir-fry dishes that contain shrimp. Shrimp with Garlic Sauce and Creaky Shrimp were always my favorites. Don’t ask what “creaky” means—I still don’t know. I do know that Six Happiness Chinese Restaurant in my neighborhood in New York City was happy to deliver it within fifteen minutes, guaranteed every time. They also delivered a cardboard container—full of sugar and fat at about 800 calories a pop. This is a wholesome 600-fewer-calorie version of that “creaky” stuff: luscious shrimp, asparagus, a simple sauce, and basil.

These bundles can be easily prepared on an outdoor grill or in a hot oven.

This is salmon with some soul. It’s groovy.

This dish is what I call a “Retro Metro.” Back in the day, Chicken Divan—poultry, poulet sauce, broccoli, and mushrooms—was a continental cuisine staple. As a special treat, my mom would take me to NYC to the Magic Pan for Chicken Divan Crepes. This is an easy cosmopolitan update on the classic. The broccoli is swapped out for asparagus and the preparation time is reduced. Enjoy!

Chicken and applesauce . . . sounds like hospital food, huh? Well, if that were the only way to get this elegant, savory supper, I’d check myself in!

This is one of my mom’s recipes so it’s better than good . . . it’s the best.

With veggies and pasta in one dish, there’s no need to make any sides—plus, you only have to wash one pot!

I came up with this one because we always have sweet vermouth on hand to make Manhattans, but we use it for nothing else. It’s a big bottle. This sauce is so good that we may actually need to get another bottle one day soon! (Who knew you could make such a sexy meal so simply? Hey, there are some things you should never be too tired for, wink-wink, nudge-nudge!)

French and fantastique, this will become a real favorite.

Tartines are open-face sandwiches that are especially popular in Belgium. This one is great for B or D: Brunch or Dinner.

This dish is one buttery, delicious, edible ode to spring. (Also, the flavor is so sexy, it could bring on some serious birds-and-bees action!)