skillets andamp sautes

Every fall we&apos;re on the hunt for some new comfort dishes and we can&apos;t get enough of these easy weeknight chicken thighs

Seared Chicken Thighs with Creamy Zucchini and Cauliflower Purée

cauliflower

chicken

½ (8 oz) block cream cheese

Parmesan cheese

tomatoes

zucchini squash

black pepper

extra virgin olive oil

Italian seasoning

salt

Preheat a large skillet over medium heat.

While the skillet heats up, pat the chicken thighs dry with paper towels. Season with salt and pepper on both sides.

Once the skillet is hot, add oil and swirl to coat the bottom. Add chicken to the skillet and pan-fry until cooked through and golden brown, 3-4 minutes per side. Transfer to a plate and loosely cover with aluminum foil. (Reserve skillet with drippings.)

Meanwhile, wash and dry the fresh produce.

Fill a large pot with about 1-inch of hot water from the tap; cover and place over high heat.

Cut the cauliflower head into quarters, then trim off and discard the leaves and thick stem. Roughly chop into bite-sized pieces.

Once the water in the pot is boiling, add cauliflower, reduce heat to medium, and cook until tender, about 10 minutes.

Meanwhile, halve zucchini lengthwise, then slice crosswise into ¼-inch thick half-moons.

Return skillet (with drippings) to medium heat.

Once the skillet is hot, add more oil and swirl to coat the bottom. Add the zucchini, tomato, and spices; cook, stirring occasionally, until veggies start to soften, 3-4 minutes.

While the veggies are cooking, cut cream cheese into small pieces. Finely grate Parmesan.

Add cream cheese, Parmesan, and water to the skillet. Cook, stirring occasionally, until the cheeses melt and combine, 2-3 minutes. 

Return chicken to the skillet with the creamy zucchini and cook, turning to coat, until warmed through, about 2 minutes. Remove from heat.

When the cauliflower is done, drain in a colander, and transfer to a blender. Add oil, salt, and pepper; purée until smooth.

To serve, divide cauliflower purée, chicken, veggies, and sauce between plates. Enjoy!

Spicy Honey Butter Shrimp with Sautéed Kale &amp; Cheddar Cauliflower Rice

½ (8 oz) block cheddar cheese

kale

fl oz whole milk

unsalted

chili-garlic sauce

honey

Wash, dry, and cut the cauliflower head into quarters, then trim off and discard the leaves and thick stem. Using a box grater or food processor, coarsely grate the cauliflower and transfer to a medium saucepan.

Add milk and salt to the saucepan, stir to combine, and bring to a simmer over medium-high heat.

Meanwhile, coarsely grate cheese, transfer to a small bowl, and set aside.

Once the liquid in the saucepan comes to a simmer, reduce heat to low. Cook until the liquid is partially absorbed and cauliflower is tender, 10-12 minutes.

Meanwhile, wash and dry kale. Fold leaves in half lengthwise and slice off the stems. Chop or tear leaves into bite-sized pieces and set aside.

If using frozen shrimp, place them in a colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp on a clean towel or paper towels and pat dry.

Once the skillet is hot, add butter, chili-garlic sauce, and honey; whisk to combine.

Working in batches if necessary, add shrimp to the skillet and cook until opaque, 1-2 minutes per side. Once done, transfer shrimp and butter sauce to a medium bowl; cover with foil. 

When the cauliflower is tender, with some liquid remaining, add the cheese and stir to combine. Remove saucepan from the heat and let it stand, covered, for 5 minutes.

Return the skillet to medium-high heat, add more butter, and swirl to coat the bottom. 

Add kale to the skillet in handfuls, waiting for the kale to wilt slightly before adding the next handful. Season with salt and pepper; cook, stirring often, until soft, 4-5 minutes.

To serve, divide cauliflower, kale, and shrimp between bowls. Drizzle with honey butter and enjoy!

Close your eyes and let this vibrant skillet transport you to the bustling streets of Mumbai

Spicy Bombay Chicken Skillet with Potato, Tomato, Zucchini &amp; Cilantro

cilantro

garlic

(1 inch) pieces ginger root

jalapeño peppers

½ lb new potatoes

orange bell peppers

pine nuts

onion

coriander, ground

red pepper

cumin, ground

turmeric, ground

Halve potatoes, place in a large pot, and cover with hot water (from the tap). Bring to a boil, reduce heat to low, and simmer until potatoes are fork-tender, 10-15 minutes.

Meanwhile, peel and mince ginger and garlic; place both in a large bowl.

Peel, halve, and medium dice onion; add to the bowl with the ginger and garlic.

Trim, seed, and medium dice bell peppers; add to the bowl.

Trim and halve zucchini lengthwise, then cut crosswise into ¼-inch thick half-moons; add to the bowl.

Halve jalapeño peppers lengthwise; seed and remove ribs with a spoon. Small dice and add to the bowl. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

While the skillet heats up, pat the chicken thighs dry with paper towels. Cut into bite-sized pieces.

Once the skillet is hot, add oil and swirl to coat the bottom. Add veggies and chicken; cook, stirring occasionally, until chicken is golden brown and almost cooked through, 6-7 minutes. 

Meanwhile, using a clean cutting board, shave cilantro leaves off the stems; discard stems and mince the leaves.

When the chicken is done, add half of the cilantro (reserving the rest for garnish), tomatoes, pine nuts, and spices to the skillet; stir to combine. Continue to cook, stirring occasionally, until sauce thickens, 3-4 minutes more.

When the potatoes are done, drain and add to the skillet; stir to combine and remove from heat.

To serve, divide the chicken skillet between plates or bowls and top with reserved cilantro. Enjoy!

We&apos;re flipping the script (and the dish!) with this homey, cozy take on a cottage pie

Upside-Down Vegan &quot;Cottage Pie&quot; with Spinach, Peas &amp; Sweet Potato Mash

(5 oz) pkg baby spinach

carrots

celery

peas

½ lb sweet potatoes

oz veggie ground, plant based

onions

balsamic vinegar

nutmeg, ground

Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Peel and medium dice sweet potatoes. Place in a medium saucepan, cover with hot water (from the tap), and bring to a boil over high heat.

Once the liquid in the saucepan is boiling, reduce heat to medium, cover, and simmer until sweet potatoes are tender, about 10 minutes.

Meanwhile, peel, halve, and small dice onions.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Add the onion and salt; cook, stirring occasionally until softened, about 5 minutes.

While the onion is cooking, peel, trim, and small dice carrots. Trim and small dice celery. 

Once the onion is soft, add the carrot and celery. Cook, stirring occasionally, until tender, 2-3 minutes.

While the veggies are cooking, peel and mince garlic. 

Add garlic, veggie ground, and spices to the skillet. Cook, breaking the veggie ground apart with a spoon, until browned and crumbly, 4-5 minutes.

When the sweet potatoes are done, drain and return to the pan. Add oil and spices; using a potato masher, mash until smooth. Cover to keep warm and set aside.

When the veggie ground is done, add peas, water, and vinegar to the skillet. Stir to combine. 

Add spinach to the skillet in handfuls, waiting for the spinach to wilt slightly before adding the next handful. Stir to combine, and continue to cook until peas are warmed through, 1 minute more. Remove from heat.

To serve, divide sweet potato mash between plates or bowls; top with veggie ground filling. Enjoy!

Experience the wonderful flavors of the Philippines with this hearty beef skillet. The tender and juicy beef is cooked to perfection with a medley of potatoes, peppers, and sweet raisins

Filipino-Style Veggie Ground Skillet with Potatoes, Peppers &amp; Raisins

green bell peppers

raisins

red bell peppers

red potatoes

tomato sauce

cayenne pepper

soy sauce

Once the skillet is hot, add oil and swirl to coat the bottom; add potatoes and veggie ground. Cook, breaking the veggie ground apart with a spoon, until browned and crumbly, 3-4 minutes.

Meanwhile, peel, trim, and small dice carrots; place in a medium bowl.

Peel, halve, and small dice onion; peel and mince garlic. Add both to the bowl with the carrot.

When the veggie ground is done, add veggies to the skillet; continue to cook, stirring occasionally, until starting to soften, 6-7 minutes more.

While the veggies are cooking, trim, seed, and small dice bell peppers.

When the veggies are starting to soften, add bell peppers to the skillet along with tomato sauce, raisins, soy sauce, and spices. Stir to combine, cover, and bring to a simmer.

Once simmering, reduce heat to medium and cook, stirring occasionally, until the veggies are tender and liquid is mostly absorbed, 8-10 minutes. Remove from heat.

To serve, divide skillet between plates or bowls and enjoy!

This meal is weeknight quick so you can spend more time enjoying your dinner and less time cooking it

Italian-style Vegan Sausage &amp; Mixed Pepper Skillet with Rice

basmati rice

pre-cooked vegan sausage

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add water and bring the mixture to a boil over high heat.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

Seed and slice bell peppers into thin strips. Transfer to a medium bowl.

Halve jalapeño peppers lengthwise; seed and remove ribs with a spoon. Thinly slice and add to the bowl with the bell peppers. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Peel and mince garlic. Peel, halve, and thinly slice onion into half moons; add both to the bowl with the peppers.

Once the skillet is hot, add oil, and swirl to coat the bottom. Add the veggies and spices; cook, stirring occasionally, until soft and browned, about 10 minutes.

While the veggies are cooking, slice the sausages into 1-inch pieces.

Stir sausage into the skillet and continue to cook until golden brown and heated through, about 5 minutes (or cook sausages according to package instructions). Remove from heat.

To serve, divide rice and sausage-pepper skillet between plates. Enjoy!

A warm medley of vegetables, rice, and herbs topped with tender chicken and finished with a bright citrus dressing

Lemon-Herb Tofu over Warm Vegetable Primavera Rice Salad

asparagus

fl oz chicken or vegetable broth

pkg chives

(12 oz) pkg extra firm tofu

parsley

lemon

Cut tofu in half along the long side. Sandwich tofu between clean towels or paper towels and place on a baking sheet pan. Place a cutting board with something heavy on top and set aside to press out excess water.

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add broth and salt, then bring the mixture to a boil over high heat.

Trim and small dice zucchini. Snap or cut off woody ends of the asparagus and cut into 1-inch pieces. Transfer both to a large bowl.

Once the skillet is hot, add oil and swirl to coat the bottom. Add veggies, salt, and pepper; cook, stirring occasionally, until starting to soften, 3-4 minutes.

Meanwhile, zest lemon into a medium bowl, then set lemon aside for later use.

Add peas to the skillet. Continue to cook, stirring occasionally, until peas are warm and veggies are tender-crisp, 2 minutes more. Return veggies to the bowl and set aside. (Reserve skillet for later use.)

Shave parsley leaves off the stems; discard stems and mince the leaves. Chop chives into small pieces. Add both to the bowl with the lemon zest.

Peel and mince garlic; add to the bowl along with salt, and stir to combine the herb mix. Set aside.

While the skillet heats up, medium dice tofu.

Once the skillet is hot, add more oil and swirl to coat the bottom. Add tofu, half of the herb mix (reserving the rest for the rice salad), soy sauce, salt, and pepper. Pan-fry, stirring occasionally, until tofu is slightly crispy and golden, 7-8 minutes. Remove from heat.

Meanwhile, transfer cooked rice and remaining herb mix to the bowl with the veggies. Juice lemon into the bowl, drizzle with oil, and stir to combine the rice salad.

To serve, divide warm rice salad and tofu between plates or bowls. Enjoy! 

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