Great Kitchen

Ingredients 4 6-oz boneless, skinless chicken breasts 2 tbsp. plus 1 tsp olive oil 1/4 tsp. salt 1/4 tsp. pepper 4 red plums, cut into 1-inch wedges) 2 scallions, thinly sliced 6 c. baby arugula 1/2 c. fresh dill, very roughly chopped 1/4 c. roasted almonds, chopped Directions 1.     Heat grill to medium. Rub the chicken with 1 teaspoon olive oil and season with 1/4 teaspoon each salt and pepper. In large bowl, toss red plums with 1 tablespoon oil and 1/4 teaspoon each salt and pepper. 2.    Grill chicken until cooked through, 5 to 7 minutes per side. Transfer to cutting board and let rest 5 minutes before slicing. 3.    Add plums to grill and cook until just charred, 2 to 3 minutes per side; return to bowl and toss with remaining 1 tablespoon oil and scallions. 4.    Add chicken (and any juices) to bowl, and toss to combine. Fold in arugula, dill, and almonds. source : www.goodhousekeeping.com

Ingredients 6 cloves garlic, smashed 1 1/4 green beans, trimmed 3 anchovy fillets, chopped (optional) 2 tbsp. olive oil  Kosher salt Pepper 1 1/4 lb. skinless salmon fillet, cut into 4 pieces Greek yogurt, for serving Directions 1.     Heat oven to 425°F. On large rimmed baking sheet, toss garlic, beans, tomatoes, olives and anchovies (if using) with 1 tablespoon oil and 1/4 teaspoon pepper. Roast until vegetables are tender and beginning to brown, 12 to 15 minutes. 2.    Meanwhile, heat remaining tablespoon oil in large skillet over medium heat. Season salmon with 1/4 teaspoon each salt and pepper and cook until golden brown and opaque throughout, 4 to 5 minutes per side. Serve with vegetables and yogurt if desired. source :  www.goodhousekeeping.com

Ingredients 1 tbsp. oil 1 large onion, finely chopped  Salt Pepper 2 cloves garlic, finely chopped  8 oz. red potatoes, cut into 1/2-inch pieces 4 c. low-sodium vegetable broth  1 small zucchini, cut into 1/2-inch pieces 1 yellow squash, cut into 1/2-inch pieces 1 small carrot, thinly sliced 1/2 c. frozen peas 1/4 c. grated Parmesan 1 c. fresh basil, roughly chopped Crusty bread, for serving  Directions 1.     Heat oil in large saucepan on medium. Add onion, season with salt and pepper and cook, covered, stirring occasionally, 8 minutes.  2.    Stir in garlic and cook 1 minute. Add red potatoes and low-sodium vegetable broth and simmer 5 minutes. Add zucchini, yellow squash, and carrot; simmer 3 minutes. 3.    Add frozen peas and simmer until vegetables are just tender, 2 to 3 minutes.  4.    Sprinkle with grated Parmesan and fresh basil. Serve with crusty bread if desired.   source : www.goodhousekeeping.com