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HOW LONG? 30 MINUTES

HOW MUCH? 4 SERVINGS

Spicy Ground Lamb with Hummus

This classic Middle Eastern meal is easy and kid-friendly (they can eat with their hands!). Whip up a batch of hummus and spread it on a platter. Brown some ground lamb, then dump it on top. To eat, smear some of the hummus and meat over warm flatbread.

To save effort, you can substitute purchased hummus and just prepare the ground lamb. And if lamb isn’t your thing, ground turkey or beef are fine substitutes.

Roasted vegetables (toss potatoes, asparagus, and carrots with olive oil, salt, and pepper) are an excellent and easy side for this dish.

FOR THE HUMMUS:

Two 15-ounce cans chickpeas, drained

¼ cup sesame tahini

3 tablespoons lemon juice

2 cloves garlic

½ teaspoon ground cumin

½ tablespoon hot sauce

1 teaspoon salt

3 tablespoons olive oil

2 tablespoons water

FOR THE LAMB:

1 tablespoon olive oil

1 small yellow onion, diced

¼ teaspoon ground allspice

¼ teaspoon cinnamon

¼ teaspoon ground black pepper

¼ teaspoon red pepper flakes

1½ pounds ground lamb

1 tablespoon finely chopped fresh flat-leaf parsley

½ teaspoon smoked paprika

6 to 8 pita bread rounds, warmed

To make the hummus, in a food processor combine the chickpeas, tahini, lemon juice, garlic, cumin, hot sauce, salt, olive oil, and water. Pulse until mostly smooth, about 15 seconds. Set aside.

To make the lamb, in a large skillet over medium-high, heat the olive oil. Add the onion, allspice, cinnamon, black pepper, and red pepper flakes. Sauté for 1 minute. Add the lamb and sauté until browned, about 8 minutes. Remove from the heat.

Spoon the hummus onto a serving platter, making a shallow well in the center. Garnish the hummus with the parsley and paprika. Use a slotted spoon to transfer the lamb, draining any fat, into the well of the hummus. Serve with warm pita or flatbread.

HOW LONG? 25 MINUTES

HOW MUCH? 6 SERVINGS

Baked Breaded Eggplant with Marinara

These crisp, cheesy eggplant slices are a lighter take on the more traditional fried eggplant Parmesan. It lets the savory flavor of the Parm and the satisfying crunch of the panko shine. This same recipe also works with sliced zucchini and summer squash.

When dredging the eggplant slices, don’t be afraid to get your hands dirty. And really press that panko onto the slices. The more breadcrumbs, the more crunch. Panko can be found alongside the other breadcrumbs at the grocer, as well as in the ethnic or Asian aisle.

2 eggs

2 cups panko (Japanese-style) breadcrumbs

1¼ cups finely grated Parmesan cheese, divided

½ teaspoon ground black pepper

1 teaspoon dried oregano

1 large eggplant (about 1½ pounds)

1½ cups jarred marinara or other pasta sauce

1 cup grated mozzarella cheese

Heat the oven to 400°F. Coat a large baking sheet with cooking spray.

In a wide, shallow bowl, whisk the eggs. In a medium shallow bowl, mix together the panko, ¾ cup of the Parmesan, the pepper, and oregano.

Trim the ends of the eggplant, then cut it into ½-inch-thick slices.

Dredge each slice through the egg, making sure both sides are coated, then through the breadcrumbs, flipping it to coat both sides.

Arrange the slices in a single layer on the prepared baking sheet.

Spritz the eggplant slices with cooking spray, then bake them for 20 minutes. Turn the slices and bake for another 20 minutes, or until both sides are crisp and slightly browned.

Sprinkle the eggplant slices with the remaining Parmesan and return them to the oven until the cheese melts, about 2 minutes. Meanwhile, in a small saucepan over medium heat, warm the pasta sauce.

Divide the eggplant among serving plates and top with pasta sauce and mozzarella.

HOW LONG? 50 MINUTES (15 MINUTES ACTIVE)

HOW MUCH? 4 SERVINGS

Roasted Rosemary-Rubbed Chicken Breasts and Cherry Tomatoes

Roasting cherry tomatoes intensifies their flavor. Tossing them