Two of my photos are in the latest Real Simple book ‘easy, delicious meals‘. The dishes ARE indeed delicious, so I thought I’d post the recipes below. Bon appetit!

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real simple

easy delicious recipes

Halibut with Lentils and Mustard Sauce

Serves 4Hands-On Time: 30mTotal Time: 40m
 Ingredients2 tablespoons olive oil1 large onion, chopped2 cloves garlic, chopped1 medium sweet potato, peeled and cut into 1/4-inch pieces2 1/2 cups low-sodium chicken broth1 1/4 cups green lentils, rinsed (1/2 pound)kosher salt and black pepper4 6-ounce pieces halibut fillet1/4 cup Dijon mustard1/4 cup dry white wine1 tablespoon chopped fresh tarragon
 Directions. Heat 1 tablespoon of the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, 5 to 6 minutes.. Add the garlic and sweet potato and cook, stirring, for 1 minute. Add the broth and lentils and simmer, covered, until the lentils are tender, 20 to 25 minutes. Season with 1/2 teaspoon each salt and pepper.. Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat. Season the fish with 1/4 teaspoon each salt and pepper. Cook until opaque throughout, 3 to 5 minutes per side.. In a bowl, whisk together the mustard, wine, and tarragon. Drizzle over the fish and lentils.

real simple

easy delicious recipes

Roasted Chicken, Apples, and Leeks

Serves 4Hands-On Time: 10mTotal Time: 55m
 Ingredients8 small chicken thighs and drumsticks (about 2 1/2 pounds)4 small crisp apples (such as Empire or Braeburn), quartered2 leeks, halved crosswise and lengthwise6 small sprigs fresh rosemary2 tablespoons olive oilkosher salt and black pepper
 Directions1. Heat oven to 400° F. On a large rimmed baking sheet (or in a large roasting pan), toss the apples, leeks, rosemary, oil, ½ teaspoon salt, and ¼ teaspoon pepper. Season the chicken with ½ teaspoon each salt and pepper and nestle, skin-side up, among the apples and leeks.2. Roast until the chicken is cooked through and the apples and leeks are tender, 40 to 45 minutes.

Serves 4
Hands-On Time: 30m
Total Time: 40m
Ingredients
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, chopped
1 medium sweet potato, peeled and cut into 1/4-inch pieces
2 1/2 cups low-sodium chicken broth
1 1/4 cups green lentils, rinsed (1/2 pound)
kosher salt and black pepper
4 6-ounce pieces halibut fillet
1/4 cup Dijon mustard
1/4 cup dry white wine
1 tablespoon chopped fresh tarragon
Directions
. Heat 1 tablespoon of the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, 5 to 6 minutes.
. Add the garlic and sweet potato and cook, stirring, for 1 minute. Add the broth and lentils and simmer, covered, until the lentils are tender, 20 to 25 minutes. Season with 1/2 teaspoon each salt and pepper.
. Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat. Season the fish with 1/4 teaspoon each salt and pepper. Cook until opaque throughout, 3 to 5 minutes per side.
. In a bowl, whisk together the mustard, wine, and tarragon. Drizzle over the fish and lentil