Lamb loin chops look like little T-bone steaks and are leaner than rib or shoulder chops. You could also ask your butcher to cut boneless “steaks” from a leg of lamb, another lean cut. If you can’t find lamb, two (8-oz.) sirloin steaks will work; cook for about 4 minutes on each side for medium-rare. A generously spiced main calls for quick and simple sides, here just crispy golden potatoes and steamed broccoli. Roasted carrots or pearled couscous would also be delicious.
Instead of traditional breadcrumbs, we use ground flaxseeds as the binder for this easy meatloaf. The flavors are kept straightforward—just onion, a little garlic, ketchup, and a little nutty hit from the flaxseed. Feel free to toss in some chopped parsley, oregano, or basil for more depth. We call for organic ketchup because it is usually sweetened with sugar, not high fructose corn syrup; some organic brands are also lower in sodium than standard ketchup.
Korma is a mild, coconut milk–based curry, a great way to introduce more complex and fragrant spices to your cooking. Our plant-forward version is simple to prepare thanks to a few time-savvy supermarket finds, including prechopped onion and packaged cauliflower florets. To prevent the yogurt from separating in the hot liquid, stir some of the cooking liquid into the yogurt first to bring it up to temperature. If your cauliflower florets tend to be on the large side, cut them into even pieces before cooking.
Fragrant fresh rosemary and mild, creamy cannellini beans are a fantastic duo. Beyond salads, try mashing the beans with rosemary and olive oil for a crostini topper or stirring into soup. We add minced rosemary to the dressing here rather than simmering the beans with whole sprigs, which would be too strong. Poaching the shrimp in their shells keeps them from overcooking. You can make a quick stock from the shells for gumbos and chowders: Simmer with carrots, onions, celery, bay leaves, a few black peppercorns, and plenty of water for about 1 hour, and then strain and refrigerate.
Treat shredded fresh Brussels sprouts like spinach and gently wilt or sauté for a fantastic fall side. Pecans and blue cheese are a pair that work in so many applications: Stir into sautéed Brussels sprouts, spinach, or broccoli; top a crostini with diced apples; or sprinkle over a fall salad. Apple cider vinegar helps to quickly braise the Brussels sprouts and adds a gentle tang.
In one of the great culinary mash-ups of the year, this beer cocktail falls somewhere between a shandy, a margarita, and a radler. You can juice your own fresh grapefruits for the pitcher, or look for the fresh-squeezed cartons of juice in the produce section; check the ingredient list to be sure there’s no added sugar. Serve with a half-salted rim, if you’d like, or omit the salt for a straight-up refreshing sipper.