3 lbs Yukon Gold potatoes (about 12 medium)

1 Tablespoon salt

2 Tablespoons butter

4 cups halved and thinly sliced leeks (about 2 large), white and light green parts only

1 cup buttermilk

Black or white pepper to taste

1. Peel potatoes, if desired, and cut into 2-inch chunks. Place the potatoes and salt in a large heavy saucepan. Add cold water to cover by 2 inches. Bring to a boil. Reduce heat to simmer, cover, and cook until potatoes are very tender, 10 to 15 minutes. Drain well.

2. Meanwhile, melt butter in a large skillet over medium heat. Add leeks and cook, stirring, until soft and beginning to brown, 4 to 8 minutes.

3. Transfer the potatoes to a large bowl. Mash with a potato masher, an electric hand-held mixer or by working through a ricer.

4. Stir the leeks, buttermilk and pepper into the mashed potatoes.

2 cups thinly sliced onions

1 cup thinly sliced and washed leek, white and light green part only

4 cloves garlic, thinly sliced

3 Tablespoons extra virgin olive oil, divided

2 teaspoons fresh thyme leaves

¼ teaspoon salt

2 ½- 3 pounds bone-in chicken pieces (thighs, drumsticks and/or breasts), skin removed, trimmed.

¼ cup Dijon mustard

2 teaspoons minced shallot

1 ½ teaspoons fresh rosemary (chopped)

1 teaspoon reduced-sodium soy sauce

¾ teaspoon freshly ground pepper

1. Preheat oven to 400F.

2. Toss onions, leek, garlic, 2 tablespoons oil, thyme and salt in a large bowl until the vegetables are well coated. Spread the mixture in a nonreactive 9-by-13-inch baking dish. Place the chicken pieces on the vegetables. Bake for 10 minutes.

3. Whisk mustard, shallot, rosemary, soy sauce and pepper in a small bowl; gradually whisk in the remaining 1 tablespoon oil.

4. After 10 minutes, brush the chicken with the mustard glaze. Continue baking until an instant-read thermometer inserted into the thickest part of a leg or breast (without touching bone) registers 165 degrees F, 30 to 45 minutes more. Serve the chicken with the vegetables.

Perfect Sautéed Zucchini

1 ¾ lbs. zucchini (2 medium large or 3 to 4 small)

2 Tablespoons olive oil or butter

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 teaspoon oregano

1/2 teaspoon salt

2 Tablespoons grated Parmesan cheese (optional)

Finely chopped fresh basil, if desired (optional)

1. Slice the zucchini into 1/4-inch thick rounds.

2. In your largest skillet, heat the olive oil or butter over medium high heat. Add the zucchini slices, then stir in the garlic powder, oregano, and salt, flipping and stirring to get all the slices covered.

3. Cover the skillet and cook for 1 minute, then uncover and stir. Cover again for 1 minute and uncover and stir, moving slices to the bottom layer as necessary so that they can get browned.

4. Keep the pan uncovered and cook about 6 to 8 more minutes until most of the zucchini are tender and browned, continuing to flip the zucchini and move them to the bottom layer so they cook evenly.

5. Serve immediately, topped with Parmesan cheese and fresh basil if desired.

1 oz. lean ground beef, cooked with seasoning

½ cup cooked whole wheat spaghetti pasta

1 cup tomato-based marinara sauce

1 cup sautéed diced zucchini