Quick

Serve with baby spinach salad dressed with oil and vinegar or blue cheese dressing, your choice.

Stoup is what I call a meal that serves up thicker than a soup yet thinner than a stew. This hearty hunter’s chicken stoup is a family favorite of ours, especially on chilly nights.

In this dish, the hot pasta is served atop a mound of lemon-flavored ricotta cheese. The heat from the pasta will warm the cheese and send the lemony scent straight to your nose.

Serve with a green salad.

I called this recipe “3 beans and some chicken” because I didn’t want to put on any airs. If you’re having people over for dinner and your guests inquire what you are serving, by all means posh it up and inform them that you are preparing “Lemon-Scented Sautéed Poulet with Legume Ragout.” Snap!

This spicy meal fills you up without filling you out!

I know it sounds odd, but my girl LOVED butternut squash! This dog might even go for it before a steak, especially if there were also pasta and cheese involved in the deal.

A “stoup” is what I call a soup that is almost as thick as a stew. This one can be prepared as a vegetarian entrée as well by omitting the ham.

This is a recipe for a classic omelet soufflé. It’s a simple yet decadent preparation that shows off the beauty of an egg foam on the plate and the palate. Perfect for breakfast, it also makes a satisfying evening meal when paired with a green salad and some crusty bread.