Whole Roasted Lemon-Herb Chicken on a Bed of Vegetables When you season roast chicken under the skin, as in this recipe, the meat itself gets flavored and the skin becomes nicely browned and crisp. Here, the chicken is roasted on a bed of carrots, turnips and celeriac—but any mixture of root vegetables will work.

Pork Chop Suey Chop suey is often made with bamboo shoots and water chestnuts—add them to this recipe if you wish. Serve with: Udon noodles.

Baked Chicken with Onions & Leeks Baking pieces of chicken is one of the easiest ways to put a meal on the table for your family. This mustard-glazed chicken is roasted on a bed of sliced onions, leeks and garlic that you can serve alongside it.

Rosemary-Orange Pot Roast Not quite your mother’s pot roast… This version has the tender meat and robust gravy of childhood memories, but it is distinguished by a subtle accent of rosemary and orange zest and a creamy sauce made with whole-grain mustard. A puree of wintered-over root vegetables, such as celery root, rutabaga or parsnips, would make a perfect accompaniment for an early spring meal.

Turkey Cutlets with Rhubarb Chutney Try rhubarb in this tangy chutney with golden raisins and fresh ginger, served with turkey. You can also pair the sauce with grilled boneless, skinless chicken breasts or lean pork chops