GOLDEN ROASTED POTATOES, LEMON AND CHICKEN THIGHS WITH MARINATED GOAT CHEESE AND SOFT HERBS

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This is one of those meals you build as you go. While the oven preheats, you cube up a bag of potatoes, slice a lemon, pull apart a head of garlic and give those a bath of olive oil, salt and pepper. Transfer the mix to a sheet tray and give it a head start while you salt and pepper a couple of pounds of chicken thighs (and pour yourself a glass of wine). Remove the sheet tray from the oven and give the vegetables a good toss, then top with the chicken thighs and return to the oven. All that’s left to do is to clean whatever herbs you have on hand, crumble and a log of goat cheese and set the table. Plus, who doesn’t love a one pan meal?

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CRISPY CAULIFLOWER WITH CAPERS, RAISINS, AND BREADCRUMBS

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This is, hands down, one of Tricia’s favorite ways to cook cauliflower. She recommends doubling the garlicky, caper-y breadcrumbs and pickled raisins to bolster your “fridge pantry.” The breadcrumbs can be tossed into any salad, used on poached eggs or a simple avocado with evoo, or even used as a crispy topping to pasta. The raisins can be used on a cheeseboard, as a topper for any roasted vegetable or salad, or used as a sandwich condiment (think turkey, arugula and crumbled goat cheese). The sky’s the limit for both. This recipe is nearly the same as the original, except for upping the herbs and garlic, as well as adding lemon zest and red pepper flakes. Serve with roasted chicken, pork or scallops, or toss with chickpeas as a vegetarian main.

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ROASTED SALMON WITH TOMATOES, GARLIC AND CHOPPED HERBS

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Sometimes you need an elegant, deeply satisfying dinner that requires minimal effort in a hurry. This recipe is it. The tomatoes burst while baking resulting in a salmon that both roasts and poaches in the garlicky, tomatoey juices at once. Just add bread or some other vehicle for sopping up the flavorful goodness.

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SHREDDED BRUSSELS SPROUTS WITH GRAPES AND TOASTED WALNUTS

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This Brussels sprouts- based salad is reminscent of a traditional Waldorf salad but it would pair well with roasted salmon or as a lighter, vegetarian dinner alongside roasted squash and caramelized onions It is fresh, crunchy and sweet and holds well in the fridge for a day or two after being dressed, making it the perfect make-ahead option for tomorrow’s lunch.

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RIAN’S ROASTED BUTTERNUT SQUASH SOUP WITH GARAM MASALA, SAGE AND THYME

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I love how easily adaptable Rian has made her butternut squash soup recipe. The only non-negotiable in her book is that you roast the squash, which concentrates and deepens its flavor. This should also be a staple for your Thanksgiving table every year. In fact, do yourself a favor and make a double batch the week before you need it and freezer the extra. Boom! An entire dinner course is in the bag.

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