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will ever taste. You won’t be able to stop eating it. If you’re not in the mood for pork, skip the recipe above and drizzle it over roasted butternut squash and potatoes for a winter salad.

3 tablespoons cider vinegar

1 tablespoon Dijon mustard

1 teaspoon coarse salt

¼ teaspoon ground black pepper

4 tablespoons canola or vegetable oil

4 tablespoons white truffle-flavored olive oil

¼ cup finely chopped mixed nuts such as walnuts, pecans, and almonds, but not peanuts

In a food processor or blender, combine the vinegar, mustard, salt, and pepper. With the processor or blender on, slowly drizzle in both oils to create an emulsion.

Transfer the mixture to a small bowl and mix in the nuts.

HOW LONG? 5 MINUTES

HOW MUCH? ABOUT ¾ CUP

KITCHEN PLAY

Want to buy yourself some peace during dinner prep? Buy some inexpensive spices. While I always want my son to feel welcome in the kitchen, sometimes I just need to get dinner going. That’s when I break out his spice kit. I stock it with inexpensive dollar-store finds, as well as older spices purged from my own collection. I give him a whisk and a bowl, set him up across the cutting board from me, then let him go. More often than not, I’ve been amazed by the delicious seasoning blends he comes up with. When he has a hit, I try to work it into the next meal. Sometimes I mix his blend with breadcrumbs, then dredge chicken in it. Or I use it (and a bit of olive oil) to season butternut squash for roasting. Everyone wins. He has fun, I get to focus on dinner, and he feels he is contributing.

Lamb Kofta with Tzatziki

Adding cinnamon to savory foods is the norm in much of the world, and for good reason. It provides a gentle warmth, as in these Middle Eastern–style meatballs.

Tzatziki is a garlicky yogurt sauce seasoned with fresh dill. It goes great with grilled and broiled meats. Most grocers sell it next to the hummus. To make your own, mix plain Greek-style yogurt with minced garlic, chopped fresh dill, a bit of peeled and diced cucumber, a spritz of lemon juice, salt, and pepper.

Lamb not your thing? Ground beef or turkey work just as well.

2 slices white bread, lightly toasted

1 medium yellow onion, quartered

½ cup loosely packed fresh flat-leaf parsley

¼ cup loosely packed fresh mint

2 cloves garlic

½ teaspoon cumin

½ teaspoon cinnamon

½ teaspoon chili powder

½ teaspoon salt

¼ teaspoon ground black pepper

1 tablespoon grated fresh ginger

½ tablespoon Thai red curry paste

2 large eggs

1¼ pounds ground lamb

4 large prepared or homemade flatbreads

Tzatziki or plain yogurt

Chopped fresh tomatoes (optional)

Diced fresh cucumber (optional)

Place a rack in the middle position of the oven. Heat the oven to broil.

Lightly coat a rimmed baking sheet with cooking spray.

In a food processor, pulse the bread until it forms fine crumbs. Add the onion, parsley, mint, garlic, cumin, cinnamon, chili powder, salt, pepper, ginger, red curry paste, and eggs.

Pulse again until the onion and herbs are finely chopped. Transfer the mixture to a large bowl. Add the lamb and use your hands to thoroughly mash everything together.

Shape the mixture into 1½- to 2-inch balls and arrange them on the prepared baking sheet.

Lightly spray the kofta with cooking spray. Broil for 8 minutes, then use tongs to rotate each kofta and broil for an additional 8 minutes.

Remove the kofta from the oven and let stand for 5 minutes.

Meanwhile, turn off the broiler. Wrap the flatbread in foil and place it in the still-hot oven for 1 to 2 minutes, or until warmed.

Arrange 4 kofta down the center of each flatbread, then top them with tzatziki. If desired, scatter tomatoes and cucumber over all.

HOW LONG? 40 MINUTES (20 MINUTES ACTIVE)

HOW MUCH? 4 SERVINGS

Mustard-Thyme Chicken with White Wine Pan Sauce

The acidic flavor of mustard adds a nice tang to the coating on these chicken cutlets. That same acid acts as a nice tenderizer, so if you have extra time, let the chicken marinate in the mustard mixture for