Who doesn’t love a little taste of an “Everything Bagel” for dinner? It is little this all-in-one-spice can’t do. Pair with a zippy salad composed of heart-healthy spinach, shallots, and sherry (or use any vinegar on hand!). It feels fancy but it’s quicker than toasting a bagel and shmearing with cream cheese, promise.  

This is hands down the easiest way to make a sometimes-daunting dish: rack of lamb. Better yet, it’s all in one pan. Your spinach sautés in all the beautiful lamb flavors while your meat rests. Use this as a base, adding more herbs and spices to the “crust” if you feel like extending your ingredient list past five.

Cod is the Plain Jane white fish of the sea so imagine this is its chance for a makeover. For tonight dinner, confit (which means to cook in fat) filets of cod using extra virgin olive oil, herbs, spices and aromatic lemon slices to create a pantry driven dish that feels elegant and oh-so- French.

Pork is the new white meat. I enjoy it loined, chopped or as bacon, duh! Here’s a winter warm that calls for one pan and as little as five ingredients, (hint: you can omit the butter, garlic, shallots).