Chicken Cassoulet with Sausage and Fennel

Four 10- to 12-ounce whole chicken legs

1 tablespoon extra-virgin olive oil, plus more for brushing

Kosher salt

Freshly ground pepper

1/2 pound sweet Italian sausage, casings removed

1 medium onion, finely chopped

1 medium fennel bulb—halved, cored and cut into 1/2-inch dice

1 carrot, cut into 1/2-inch dice

4 garlic cloves, minced

2 teaspoons minced rosemary

2 teaspoons minced thyme

2 teaspoons ground fennel

2 1/2 cups chicken stock or low-sodium broth

One 15-ounce can cannellini beans, rinsed and drained

1/2 cup panko

1/3 cup freshly grated Parmigiano-Reggiano cheese

Preheat the oven to 450°. On a rimmed baking sheet, brush the chicken legs with olive oil and season with salt and pepper. Roast for 35 to 40 minutes, until browned and cooked through. Leave the oven on.

Meanwhile, in a large, deep ovenproof skillet, heat the 1 tablespoon of olive oil. Add the sausage and cook over moderately high heat, breaking up the meat with a wooden spoon, until nearly cooked through, about 8 minutes. Add the onion, fennel and carrot and cook, stirring occasionally, until the vegetables are softened, about 8 minutes. Add the garlic, rosemary, thyme and ground fennel and cook, stirring, until fragrant, about 3 minutes. Stir in the stock and beans and bring to a boil.

Nestle the chicken legs in the stew and sprinkle the panko and cheese evenly on top. Bake the cassoulet in the upper third of the oven for 20 to 25 minutes, until bubbling and the topping is crisp. Let stand for 15 minutes before serving.

Make Ahead
The chicken cassoulet can be refrigerated for up to 2 days.

Serves 4

White Bean and Sausage Ragout with Tomatoes, Kale, and Zucchini

1 tablespoon olive oil

1/2 cup chopped onion

2 (4-ounce) links chicken sausage, cut into (1/2-inch) slices

1 zucchini, quartered and cut into (1/2-inch) slices (about 2 cups)

3 garlic cloves, peeled and crushed

6 cups chopped trimmed kale (about 1/2 pound)

1/2 cup water

2 (16-ounce) cans cannellini beans or other white beans, rinsed and drained

1 (14.5-ounce) can diced tomatoes, undrained

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Heat oil in a large skillet over medium-high heat. Sauté onion and sausage 4 minutes or until sausage is browned. Add zucchini and garlic; cook 2 minutes. Add kale and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until thoroughly heated. Serve immediately.

4 servings (serving size: 1 3/4 cups)

Calories 467 Caloriesfromfat 20% Fat 10.2g Satfat 2.3g Monofat 4.6g Polyfat 2.5g Protein 28.5g Carbohydrate 71.8g Fiber 15.4g Cholesterol 42mg Iron 8.8mg Sodium 764mg Calcium 370mg

Chorizo Chilaquiles

1 lb. tomatillos, husked, washed and quartered
2 jalapeños
1 large white onion, cut into 8 pieces
6 cloves garlic, unpeeled
1/2 bunch cilantro
2 oz. fresh chorizo, removed from skins
1/2 c. chicken broth
8 oz. Tortilla chips
4 oz. Monterey Jack cheese, coarsely grated
4 radishes, very thinly sliced
1 avocado, cut into small pieces
2 tbsp. fresh lime juice (from about 1 lime)

Heat oven to 425°F. Heat a 12-inch oven-safe skillet over medium-high heat and cook the tomatillos, 1 jalapeño, the onion, and garlic, shaking the pan occasionally, until tender and slightly charred, 8 to 10 minutes.

Peel the garlic and remove the seeds from the cooked jalapeño, if desired. Transfer all of the ingredients to a food processor and purée until smooth. Roughly chop half the cilantro (including the stems), transfer to the food processor and pulse to combine.

Wipe out the skillet, add the chorizo and cook over medium heat, breaking up with the back of a spoon, until crispy, 5 to 7 minutes. Transfer to a paper towel-lined plate and wipe out the skillet.

Return the tomatillo mixture to the skillet along with the chicken broth and bring to a simmer. Reduce heat to low and gently simmer, stirring occasionally, until slightly thickened, about 5 minutes. Add the chips and gently turn to coat in the sauce. Sprinkle the cheese on top; bake until the cheese is bubbling and melted and the chips are starting to crisp,12 to 15 minutes.

Meanwhile, pick the remaining cilantro leaves and transfer to a medium bowl. Very thinly slice the remaining jalapeño and add to the bowl. Add the radishes, avocado, and lime juice and gently toss to combine. Spoon over the finished chilaquiles and top with the crispy chorizo.

Serves 4

PER SERVING 554 CAL, 31.5 G FAT (8.5 G SAT FAT), 36 MG CHOL, 591 MG SOD, 16 G PRO, 57 G CAR, 10 G FIBER

Balsamic Grilled Sausages and Summer Vegetables

Serves 4

2 med. zucchini (about 10 oz.), halved lengthwise
2 med. yellow squash (about 10 oz.), halved lengthwise
4 plum tomatoes, halved
1 med. eggplant (about 8 oz.), quartered lenghtwise
2 tbsp. olive oil
kosher salt
black pepper
8 sm. sausage links (about 1 1/2 lb. total)
2 tbsp. balsamic vinegar
Small fresh basil leaves, for serving

Heat grill to medium-high. Brush the cut sides of the zucchini squash, tomatoes, and eggplant with the oil and season with 1/4 teaspoon each salt and pepper.

Grill the sausages, covered, turning occasionally and brushing with 1 tablespoon vinegar, until cooked through, 12 to 14 minutes. Grill the vegetables until just tender, 3 to 4 minutes per side (1 minute for the tomatoes); transfer to a cutting board.

Cut the grilled vegetables into 1 1/2 inch pieces and place in a large bowl. Toss with the remaining tablespoon vinegar and 1/4 teaspoon each salt and pepper. Fold in the basil, if desired. Serve with the sausages.

PER SERVING 415 CAL, 25 G FAT (8 G SAT FAT), 40 MG CHOL, 19 G PRO, 15 G CAR, 4 G FIBER

Lowcountry Skillet

1 lb. small red-skinned new potatoes (about 12)

2 tbsp. olive oil

1 large onion, chopped

kosher salt

black pepper

4 oz. kielbasa, sliced

2 cloves garlic, finely chopped

1 tsp. ground coriander

1/2 tsp. Ground mustard

1/4 tsp. cayenne pepper

3/4 lb. large peeled and deveined shrimp (about 16)

1 c. corn kernels (cut fresh from 1 ear or thawed if frozen)

1 bunch spinach (about 12 oz.), thick stems discarded, leaves roughly chopped

Place the potatoes on a large plate and microwave on high for 2 minutes. Turn and microwave until just tender, 1 to 2 minutes more. Cut in half.

Meanwhile, heat the oil in a large nonstick skillet over medium heat. Add the onion and 1/2 teaspoon each salt and pepper and cook, stirring occasionally, until the onion is tender, 4 to 6 minutes. Add the potatoes and cook, stirring occasionally, until light golden brown, 2 to 3 minutes. Push to one side of the pan.

Add the kielbasa to the other side of the pan and cook, stirring occasionally, until starting to brown, 3 to 4 minutes. Add the garlic, coriander, mustard and cayenne and cook, tossing, 1 minute.

Add the shrimp, corn and spinach, cover and cook, shaking the pan occasionally, until the shrimp is opaque throughout, 2 to 3 minutes.

PER SERVING 343 CAL, 13 G FAT (3 G SAT FAT), 127 MG CHOL, 1,124 MG SOD, 21 G CAR, 4 G FIBER

servings 4