Week of Global Flavors: Chicken, Beef & Sardines

For the Poulet aux Herbes (French Style): Pat dry 1 1/2 pounds chicken thighs. Season generously with salt, pepper, and 1 tablespoon Herbs de Provence. In a large skillet, melt 1 tablespoon unsalted butter over medium-high heat. Sear chicken thighs for 5-7 minutes per side until golden brown and cooked through. Remove chicken and set aside. Slice 2 medium carrots into rounds. Add carrots to the skillet, sauté for 5 minutes until tender-crisp. Serve chicken with carrots and 1 cup cooked long-grain white rice (prepared separately according to package directions).

For the Carne Asada Bowls (Mexican Style): Cut 1 1/2 pounds beef (skirt steak or chuck) into 1/2-inch strips. In a bowl, combine beef with 1/2 cup orange juice, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Marinate for at least 30 minutes. Meanwhile, prepare 1 cup long-grain white rice according to package directions. Drain and rinse 1 15-ounce can black beans. In a hot skillet, sear marinated beef in batches until browned and cooked to desired doneness, about 3-5 minutes. To serve, portion rice into bowls, top with beef, black beans, and sprinkle with 1 cup shredded cheddar cheese.

For the Beef & Vegetable Stew (English Style): Cut 1 1/2 pounds beef (stew meat or chuck) into 1-inch cubes. Season with salt and pepper. In a large pot or Dutch oven, melt 1 tablespoon unsalted butter over medium-high heat. Brown beef on all sides, then remove and set aside. Slice 3 medium carrots. Add carrots to the pot and sauté for 5 minutes. Stir in 1 10.75-ounce can condensed tomato soup, 1 teaspoon dried thyme, and 1 1/2 cups water (added for thinning the soup, typically assumed with condensed soup). Bring to a simmer, return beef to the pot, cover, and cook on low heat for 1 hour or until beef is tender. Stir in 1 cup frozen peas and cook for another 5 minutes. Serve hot with 1 cup cooked long-grain white rice (prepared separately according to package directions).

For the Sardine & Carrot Salad (Quick Meal/Side): Drain 1 4-ounce can sardines, reserving a teaspoon of the oil if desired. Finely chop 2 medium carrots. In a small bowl, flake the sardines with a fork. Add chopped carrots, 2 tablespoons chopped fresh parsley, a squeeze of orange juice (from the remaining 1/2 cup), a pinch of salt, and pepper. Mix gently to combine. Serve as a quick meal or a fresh side dish.