On the left is something I have been making for years and is incredibly quick and easy to put together. Thin-sliced chicken cutlets are wrapped around provolone cheese and asparagus. I then sprinkle the top with Lawry’s seasoned salt, pepper, olive oil, and bread crumbs. Pop into the oven for 30 minutes at 350, and its done. You can use any cheese (though cold-cut holds up better in the heat than chunk), and spinach or roasted red peppers can be substituted for the asparagus if you want.

Now, on the right is something I had never made before: spinach-Parmesan gnocchi. Rather than go through all the details, I’ll just share the recipe for it that I found here. This also came together in minutes and was sheer decadence. One of the better sides I have made of late. I followed the recipe to a T except for one thing: browning the gnocchi (after they were boiled, and I let them rest in the fridge for an hour) in butter. It added a layer of crunch to this velvety dish.