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Chicken and Sweet Potatoes With Shallots

  • 1 1/2 pounds sweet potatoes, peeled and cut into 2-inch pieces
  • kosher salt and black pepper
  • 4 tablespoons olive oil
  • 4 boneless, skinless chicken breasts (each 6 ounces)
  • 4 shallots, sliced into thin rings
  • 2 tablespoons roughly chopped fresh rosemary

Place the sweet potatoes in a large pot. Add enough cold water to cover and bring to a boil.

Add 1-teaspoon salt, reduce heat, and simmer until tender, 14 to 16 minutes. Reserve ¼ cup of the cooking water, drain the sweet potatoes, and return them to the pot. Mash with the reserved cooking water.

Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium heat. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper.

Cook the chicken until golden brown and cooked through, 7 to 8 minutes per side. Transfer to plates.

Wipe out the skillet. Heat the remaining 3 tablespoons of oil over medium-high heat. Add the shallots, rosemary, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring, until the shallots are tender, 3 to 4 minutes.

Serve the chicken with the potatoes and drizzle with the shallot mixture.

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Balsamic Glazed Lamb Meatloaf

  • 2 slices white sandwich bread, torn into small pieces
  • 1 pound ground lamb
  • 1 large egg
  • 4 cloves garlic, chopped
  • 2 tablespoons fresh thyme leaves
  • kosher salt and black pepper
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 1 small red bell pepper, thinly sliced
  • 1/2 red onion, thinly sliced
  • 2 15.5-ounce cans cannellini beans, rinsed
  • 1 tablespoon fresh lemon juice

Heat oven to 400° F. In a large bowl, combine the bread and 3 tablespoons water. Add the lamb, egg, half the garlic, half the thyme, ¾ teaspoon salt, and ¼ teaspoon pepper.

Place the mixture on a foil-lined baking sheet and shape into a 6-inch loaf (about 3 inches thick). Bake, brushing with the balsamic vinegar several times during cooking, until a thermometer inserted in the center registers 150° F, 30 to 35 minutes. Let rest at least 5 minutes before slicing.

Meanwhile, heat the oil in a large skillet over medium heat. Add the bell pepper, onion, and the remaining garlic and thyme and cook, tossing occasionally, until the vegetables begin to soften, 4 to 5 minutes. Add the beans, ½ teaspoon salt, and ¼ teaspoon pepper and cook until heated through, 2 to 3 minutes; stir in the lemon juice. Serve with the meat loaf.

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