For supper, try the fast and the flavorful

• 4 lamb-shoulder chops (6 to 8 ounces each), trimmed of excess fat
• Coarse salt and freshly ground pepper
• 2 tablespoons extra-virgin olive oil
• 10 ounces frozen pearl onions, thawed, drained and patted dry
• 2 tablespoons minced garlic (from 4 to 5 cloves)
• 3 sprigs rosemary
• 2 tablespoons tomato paste
•  1/2 cup dry red wine, such as cabernet sauvignon
• 1  1/2 cups low-sodium chicken broth
• Mashed potatoes, for serving

1. Season lamb with salt and pepper. Heat a large straight-sided skillet over medium-high heat. Add oil, then lamb in a single layer. Cook, flipping once, until browned on both sides, 5 to 7 minutes. Transfer to a plate.

2. Reduce heat to medium. Add onions; cook, stirring a few times until golden brown in places, 5 to 7 minutes. Add garlic, rosemary and tomato paste; cook until fragrant, about 1 minute. Add wine; cook until mostly evaporated, about 1 minute. Stir in broth. Return lamb and any juices to pan; bring to a simmer.

3. Partially cover, reduce heat to low and cook until a thermometer inserted in thickest part of lamb (without touching bone) registers 130 degrees, 6 to 8 minutes. Serve over potatoes.

Nutritional analysis per serving: 317 calories, 16 grams fat, 9 grams carbohydrates, 33 grams protein, 89 milligrams cholesterol, 360 milligrams sodium, 2 grams dietary fiber, 46 percent of calories from fat.

• 1 can  (13 1/2 ounces) unsweetened coconut milk
• 2 tablespoons green curry paste
•  3/4 pound eggplant, cut into 1  1/2-inch pieces
• 2 small sweet potatoes (12 ounces total), peeled and cut into 1-inch pieces
• 1 sprig basil, plus leaves for serving
• Coarse salt and freshly ground pepper
• 1  1/2 pounds skinless cod, bass or halibut fillets, cut into 4 pieces
• Steamed rice, sliced Thai chiles and lime wedges, for serving

1. Stir together coconut milk, curry paste and eggplant in a large straight-sided skillet. Bring to a boil, then reduce heat to medium-low and simmer, covered, 5 minutes. Stir in sweet potatoes and basil sprig; season with salt and pepper. Cover and cook, stirring a few times until potatoes are almost tender, 12 to 15 minutes.

2. Generously season fish with salt and nestle into skillet until partially submerged. Cook, partially covered, gently shaking skillet a few times, until just cooked through, 7 to 9 minutes. Remove basil sprig. Serve with rice, topped with basil leaves, chiles and lime wedges.

Nutritional analysis per serving: 276 calories, 6 grams fat, 21 grams carbohydrates, 33 grams protein, 74 milligrams cholesterol, 397 milligrams sodium, 4 grams dietary fiber, 21 percent of calories from fat.

• 1 whole chicken (3  1/2 pounds), cut into 8 pieces and patted dry
• Coarse salt and freshly ground pepper
• 2 tablespoons extra-virgin olive oil
• 12 cloves garlic, peeled and lightly smashed
• 9 ounces frozen artichoke hearts, thawed and halved
• 6 ounces green olives, such as Castelvetrano (1 cup)
• 1 tablespoon chopped fresh oregano, plus leaves for serving
• 2 tablespoons all-purpose flour
• 2 cups low-sodium chicken broth
• 1 small lemon, sliced into paper-thin rounds
• Cooked orzo, for serving

1. Season chicken with salt and pepper. Heat a large straight-sided skillet over medium-high heat. Add oil, then chicken, skin-side down, in a single layer. Cook, turning until browned, 12 to 15 minutes. Transfer to a plate.

2. Reduce heat to medium. Add garlic and artichokes; cook until golden brown in places, 5 to 7 minutes. Add olives, oregano and flour; cook, stirring constantly, 30 seconds. Stir in broth and lemon, scraping browned bits from bottom of pan. Return chicken, skin-side up, and any juices to pan; bring to a simmer. Partially cover, reduce heat to low, and simmer until a thermometer inserted in thickest part of chicken (without touching bone) registers 165 degrees Fahrenheit, 10 to 12 minutes. Remove lid; continue simmering until sauce thickens slightly. Serve over orzo, sprinkled with oregano leaves.

Nutritional analysis per serving: 467 calories, 25 grams fat, 16 grams carbohydrates, 49 grams protein, 120 milligrams cholesterol, 585 milligrams sodium, 6 grams dietary fiber, 46 percent of calories from fat.