Chicken and Spinach Casserole

Adapted from Martha Stewart Living

Serves 6

2 cups torn bread

2 tbsp extra-virgin olive oil

Coarse salt and ground pepper

4 lbs packed flat-leaf spinach, washed

1 medium yellow onion, finely chopped

1 garlic clove, minced

¼ cup white wine

2 tbsp all-purpose flour

1½ cups half-and-half

½ tsp fresh lemon juice

2 cups shredded rotisserie chicken

Preheat oven to 450˚. In a medium bowl, combine bread with 1 tablespoon oil; season with salt. Set aside. In a medium pot, heat 1½ teaspoons oil over medium-high. Add spinach; season with salt. Cook, stirring, until wilted, 2 minutes. Transfer to a colander, let cool, then squeeze out water. Coarsely chop.

Wipe pot clean and heat 1½ teaspoons oil over medium. Add onion, garlic; season with salt and pepper. Cook, stirring occasionally, until onion is soft, about 8 minutes.

Add wine to pot and cook until almost evaporated, about 5 minutes. Add flour and cook, stirring, 30 seconds. Gradually whisk in half-and-half. Add lemon juice and bring mixture to a boil over high.

Remove from heat and stir in chopped spinach and chicken; season with salt and pepper. Transfer to a 2-quart baking dish and top with bread pieces. Bake until bread is golden brown and mixture is bubbling, 8 to 10 minutes.

Editor’s Note: Assemble and refrigerate this, uncooked, a day ahead. Add bread before baking.

Grilled Curried Salmon

Serves 6-8

½ salmon (1 side), cut into 6-8 pieces

2 tsp garlic powder

1 tsp pepper

2 tsp curry powder

1 tsp salt

1 tsp lemon zest, finely grated

1 small onion, cut in half and sliced thinly

3-4 medium tomatoes, seeded and chopped

Combine the garlic powder, pepper, curry powder, salt and lemon zest in a small bowl. Let sit for 5 minutes.

Take heavy-duty foil and fold it in half to create a square or rectangle (about 12 x 12 inches). Pat salmon dry on both sides and place in center of foil, skin side down. Sprinkle the seasoning mixture over the flesh and top with onions and tomatoes.

Fold the foil over fish to form a packet and seal tightly.

Have your helpful husband grill the packets, covered, over medium heat for 10-15 minutes (depending on the size of your fillets) until fish flakes easily with a fork. Then allow him to open the packets so if anyone’s fingers get steamed, they’re his. Unless you need a facial.

Serve with sticky rice and vegetables.

Slow-Cooker Bolognese

Courtesy of Cook’s Country

Serves 8 to 12

3 tbsp unsalted butter

½ small onion, chopped fine

1 small carrot, peeled and chopped fine

½ rib celery, chopped fine

3 cloves garlic, minced

3 tbsp tomato paste

3 lbs meatloaf mix, or 1½ pounds ground chuck and 1½ pounds ground pork

Salt and pepper

3 cups whole milk

3 cups dry white wine

2 (28-oz) cans whole tomatoes, ground in blender until smooth

1 tsp chopped fresh thyme leaves

Heat butter in Dutch oven over medium-high heat until foaming. Add onion, carrot, and celery and cook until softened but not colored, about 6 minutes. Add garlic and tomato paste and cook until fragrant, about 1 minute.

Add meat, 1 teaspoon salt, and ½ teaspoon pepper and cook, breaking up meat, until crumbled into tiny pieces and lightly browned, about 5 minutes.

Add milk, bring to vigorous simmer, and cook until milk evaporates and only clear fat remains, 10 to 15 minutes. Add wine, tomatoes, and thyme; cover and bring to boil. Transfer mixture to slow cooker, cover, set temperature to high, and bring to boil.

Once mixture comes to boil, remove lid and simmer until sauce is very thick, 7 to 8 hours. Season with salt and pepper. Serve.

Make Ahead: This recipe can be partially made the night before so that it’s ready to place in the slow cooker in the morning. Complete steps 1 and 2 and refrigerate the mixture in the Dutch oven. The next morning, bring the mixture back to a boil, transfer it to the slow cooker, and proceed as directed.