A dark leafy green dinner built around a handful of raisins for sweetness and chew. The raisins plump in warm oil while the kale cooks, making this a quick stovetop meal that tastes like you had a real plan.

Serves 2. 25 minutes, 20 at the stove.

About 700 calories a serving, 14 g protein, 64 g carbohydrate, 48 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Chop one small onion and mince two cloves garlic. Wash and roughly chop eight ounces kale into bite-sized pieces, discarding the thick center rib. Roughly chop one-quarter cup walnuts.
2. Set a large skillet over medium heat with three tablespoons oil. When the oil shimmers, add the onion with a pinch of salt and cook until it softens and begins to brown, about four minutes, stirring as it cooks.4 min
3. Add the garlic to the pan and cook for one minute until fragrant. Scatter in the kale and cook, stirring often, until it wilts and the stems become tender, about six minutes.6 min
4. Stir one-third cup raisins and the walnuts into the kale, taste, and season with salt and pepper to your liking. Cook for one minute more so the raisins warm through and plump slightly.1 min

Note Swap spinach or collards for the kale; cook spinach one to two minutes, collards eight to ten. Leftovers keep three days covered in the fridge and reheat well. Serve with rice, couscous, or bread to soak up the garlicky oil.

A one-pan dish built on the shelf's half cup of raisins, which plump and sweeten rice while chicken cooks. It's weeknight dinner that uses up what you have and asks nothing else of you.

Serves 2. 35 minutes, 8 at the stove.

About 1360 calories a serving, 79 g protein, 168 g carbohydrate, 39 g fat. From USDA figures for 89% of the ingredients; amounts are the recipe's.

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. Season 1 pound chicken thighs with 1/2 teaspoon salt and 1/8 teaspoon pepper, then sear them skin-side down until golden, about 4 minutes. Turn and sear the other side for 2 minutes, then transfer to a plate.
2. Chop 1 medium onion into 1/4-inch pieces and mince 2 cloves garlic. Add onion to the same skillet and cook until softened, about 2 minutes, then add garlic and cook 30 seconds.
3. Add 3/4 cup rice and stir until coated, about 1 minute. Pour 1 1/2 cups chicken stock into the pan and add 1/2 cup raisins, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
4. Return the chicken to the skillet, nestling it into the rice, then bring to a simmer. Cover with a lid, reduce heat to low, and cook until rice is tender and chicken reaches 165°F [74°C] in the thickest part, about 20 minutes. Check at 18 minutes; add water if rice is drying out before it softens.20 min
5. Remove from heat and let rest, covered, for 2 minutes. Taste and adjust salt and pepper.

Note Swap the chicken for cubed firm tofu or omit it for vegetarian. Leftover rice keeps in the refrigerator for two days; reheat gently with a splash of water. Serve as is, or alongside a simple salad or steamed greens.

A pantry dinner built around the last of the raisins, stirred into rice with onion and garlic for warmth. Roasted carrots on the side stretch it into a complete meal for two without a trip to the store.

Serves 2. 35 minutes, 12 at the stove.

About 860 calories a serving, 14 g protein, 166 g carbohydrate, 16 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Heat 2 tablespoons oil in a medium pot over medium heat. Dice 1 small onion and mince 2 cloves garlic, then cook them in the oil until softened, about three minutes.
2. Stir 3/4 cup rice into the pot and cook for a minute to coat with oil. Add 1 1/2 cups water, 3/4 teaspoon salt, and a pinch of pepper, then bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes while you roast the carrots.15 min
3. While the rice cooks, cut 1 pound carrots into batons, toss with 1 tablespoon oil and a pinch of salt and pepper on a baking sheet, and roast in a 400 degrees F (200 degrees C) oven for 18 minutes until caramelized.
4. When the rice has absorbed the water and is tender, stir in 3 tablespoons raisins, taste for salt and pepper, and let it sit off heat for two minutes to plump the raisins.
5. Serve the rice with the roasted carrots on the side.

Note Swap the carrots for parsnips or celery if you have them. Leftover rice keeps covered in the fridge for three days and reheats gently with a splash of water. Serve with a yogurt and cucumber side or a simple green salad if you have greens on hand.