Salads and more

Crispy Chicken with Roasted Carrots and Couscous
Ingredients
4 boneless chicken thighs
Kosher salt and black pepper
2 tsp. canola oil
12 oz. small carrots
1 (5.8-oz.) box of olive oil and herb couscous
1/3 c. chopped fresh flat-leaf parsley
1/3 c. roasted salted pepitas
1/4 c. chopped fresh mint
1 finely chopped garlic clove
1 tbsp. olive oil
1 tbsp. lemon juice
2 tsp. lemon zest
Directions

Step 1
Preheat oven to 450°F. Season chicken thighs with kosher salt and black pepper. Cook, skin side down, in canola oil in a large oven-safe skillet over medium-high heat until skin is golden brown, 6 to 8 minutes; transfer to a plate.
Step 2
Add carrots and season with kosher salt and black pepper; toss to coat. Top with chicken, skin side up. Roast until chicken is cooked through, 8 to 10 minutes.
Step 3
Meanwhile, prepare couscous according to package directions. Toss together chopped parsley and roasted salted pepitas, fresh mint, chopped garlic clove, olive oil, lemon juice, and lemon zest. Season with kosher salt and black pepper. Serve chicken, carrots, and couscous topped with herb mixture

Sloppy Joes with Pickled Okra Slaw
Ingredients
For Sloppy Joes:
1 (13.5-oz.) package frozen onion rings
1 c. frozen diced onions
1 lb. ground chicken
1 tbsp. olive oil
1 (8-oz.) can tomato sauce
2 tbsp. chili sauce
1 tbsp. yellow mustard
2 tsp. Worcestershire sauce
3/4 tsp. garlic powder
Kosher salt and black pepper
4 toasted hamburger buns, for serving
For Pickled Okra Slaw:
1 c. broccoli slaw mix
1 thinly sliced scallion
1/4 c. sliced pickled okra
1 tbsp. plain full-fat Greek yogurt
1 tbsp. olive oil
2 tsp. apple cider vinegar
Kosher salt and black pepper
Directions

Step 1
Prepare onion rings according to package directions.
Step 2
Make Sloppy Joes: Cook diced onions and ground chicken in olive oil in a large skillet over medium-high heat until cooked, 4 to 6 minutes. Stir in tomato sauce, chili sauce, yellow mustard, Worcestershire sauce, and garlic powder. Bring to a boil. Reduce heat to medium-low and simmer until thickened, about 6 to 8 minutes. Season with kosher salt and black pepper.
Step 3
Make Slaw: Meanwhile, stir together broccoli slaw mix, scallion, pickled okra, Greek yogurt, olive oil, and apple cider vinegar. Season with kosher salt and black pepper. Serve sloppy Joes in toasted hamburger buns topped with slaw and onion rings alongside

Cornflake Crusted Fish and Chips
Ingredients
For tartar sauce:
1/2 c. mayonnaise
2 tbsp. pickle relish
1 tbsp. diced onion
For fish:
1/2 c. all-purpose flour
Kosher salt and freshly ground pepper
2 eggs
3 c. cornflakes, well crushed
1 lb. cod, tilapia, or other white fish, cut into small fillets
Directions

Step 1
Make tartar sauce: Combine all ingredients in a small bowl and set aside.
Step 2
Preheat oven to 500°F. Pour flour onto a small tray or a wide bowl and add at least 1 tbsp salt, and pepper to taste. Beat eggs with 3 tablespoons water and place in another wide bowl. Add crushed cornflakes to a third tray. Salt and pepper fish generously, then dredge first in the flour, then egg mixture, then roll in cornflakes. Place fillets on the wire rack of a foil-lined baking sheet.
Step 3
Bake in a preheated 500°F oven until fish is just cooked through and flaky, 10-12 minutes.
Step 4
To make in air fryer: Arrange as many fillets as will fit comfortably in the basket of an air fryer and cook at 400°F, 4 to 6 minutes, turning halfway

Instant Pot Risotto With Parmesan
Ingredients
1 tbsp. unsalted butter
1 tbsp. olive oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 1/2 c. Arborio rice
Kosher salt and pepper
1/2 c. dry white wine
3 1/2 c. low-sodium chicken broth
1/2 c. freshly grated Parmesan, plus more for serving
Directions

Step 1
Press [Sauté] on an electric pressure cooker, adjust to medium and heat butter and oil with onion, then cook, stirring occasionally until tender, 6 minutes. Stir in garlic and cook 2 minutes.
Step 2
Stir in rice and 1 teaspoon salt and cook, stirring occasionally, until golden brown and toasted, 4 to 6 minutes. Add wine and cook until absorbed, about 1 minute. Stir in broth, press [Cancel].
Step 3
Lock the lid and cook on high pressure (12.0) 5 minutes. Use the quick-release method to release the pressure, then open the lid. Stir risotto until liquid has been absorbed, 2 to 3 minutes. Stir in Parmesan. Serve with additional Parmesan and cracked pepper, if desired.

Stewed Peppers and Tomatoes with Eggs

INGREDIENTS
2 tbsp. olive oil
1 medium onion, chopped
1 red bell pepper, quartered lengthwise, then sliced crosswise
1 orange bell pepper, quartered lengthwise, then sliced crosswise
kosher salt
black pepper
4 cloves garlic, finely chopped
1 (28-oz.) can whole tomatoes
8 large eggs
Chopped cilantro, for serving
4 slices toasted bread
DIRECTIONS
STEP 1
Heat the oil in a large skillet, add the onion and cook, covered, for 4 minutes. Add the peppers, season with 1/2 teaspoon each salt and pepper and cook, covered, stirring occasionally, until just tender, 6 to 8 minutes. Stir in the garlic and cook for 1 minute.
STEP 2
Crush the tomatoes with your hands and add to the skillet along with their juices. Bring to a boil, then reduce heat and simmer until the mixture has slightly thickened, about 5 minutes.
STEP 3
Make 8 small wells in the sauce and carefully crack an egg into each one. Cover and gently simmer for 6 minutes. Uncover and cook until the whites are set and the yolks are cooked to desired doneness, 6 to 7 minutes for slightly runny yolks. Sprinkle with chopped cilantro, if desired, and serve with toast