Lisa Jervis, cofounder of Bitch magazine and author of Cook Food: A Manualfesto for Easy, Healthy, Local Eating, has a particular bias against mushy, flavorless vegetables that are more steamed than roasted. To get that roasty, toasty flavor and texture, be sure to cut the veggies evenly, spread them out in the pan, and oil and season them generously. Plus, Jervis says, anything lower than 500 degrees Fahrenheit is baking, not roasting.
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Best Chicken Quesadilla
Crunchy, gooey, and crazy delicious, these chicken and cheese quesadillas are super simple to make, and even easier to eat. Before you start, prep some pico de gallo (or whatever kind of salsa you like) and guacamole for topping, and don't forget the sour cream.
Chicken Tortilla Soup
Softened vegetables, including onions and bell peppers, amped up with spices like chili powder, cumin, oregano, and cayenne, form the base of this tortilla soup. Chicken broth and tomatoes are added, along with soft corn tortillas that meld into the liquid to make a hearty, thick meal. Finally, shredded chicken is stirred in, and everything is garnished with crunchy tortilla strips, sour cream, shredded cheese, and scallions (avocados, pickled jalapeños, and cilantro would all work too).
Slow Cooker Pork Ramen
A simple but delicious version of Japanese ramen, this soup starts with pork cooked to perfect tenderness in the crock pot, with garlic, ginger, leeks, mushrooms, and onions rounding out the flavors. The noodles are cooked separately just before serving, then the shredded pork and fragrant broth, with a little soy and sesame oil added, are ladled over top. A soft boiled egg makes a great garnish, as do shredded scallions or chopped baby spinach. Add some chile oil or Sriracha if you want to spice things up.
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