Pan fried pork chops with a quick cream sauce of cremini mushrooms, onion and thyme. A standard Nordic weeknight dinner, on the table in about 40 minutes with boiled potatoes alongside.
Yellow split peas simmered soft with onion, thyme and cubes of pork, finished with a spoonful of mustard at the table. One pot, mostly unattended, and it feeds four with leftovers.
A French vegetable stew of eggplant, zucchini, bell pepper, and tomato, cooked down in olive oil until soft and glossy. It works as a side for almost anything grilled, or as a light main with bread.
Onions cooked slowly in butter until deep brown, simmered in beef stock with a splash of wine, and finished under the broiler with a cheese-covered slice of toasted baguette. A classic winter starter for guests, and mostly a matter of patience with a pot of onions.