Who couldn't use a little extra time in the kitchen when trying to get a great meal on the table?
Be it a busy weeknight or casual weekend, recipe developer Alexis deBoschnek has just the strategy to help home cooks that may feel constrained by limits of time and effort.
She joined "GMA3" on Tuesday to share three recipes from her new cookbook, "Nights and Weekends: Recipes That Make the Most of Your Time."
As the title suggests, the recipes in deBoschnek's new book are divided into two sections -- "Nights" and "Weekends." The first encompasses different types of foods -- soup, vegetables, meat, pasta or fish -- with short ingredient lists that can come together in under 40 minutes. The latter, organized by the type of meal like brunch or dinner, contains slightly more adventurous recipes, plus some tasty desserts.
Check out the full recipes below and shop the kitchen tools needed to recreate them in your own kitchen.
Serves 4
Ingredients
1/2 cup full-fat sour cream
Zest and juice of 2 lemons (about 1/4 cup juice)
2 tablespoons everything bagel spice blend, plus more for serving
1 1/2 teaspoons kosher salt, plus more to taste
2 cups cherry tomatoes, halved
1 large fennel bulb, stalks removed, bulb thinly sliced
1 small red onion, thinly sliced
2 tablespoons extra-virgin olive oil
3 cups roughly torn sourdough bread
1/2 cup coarsely chopped fresh dill
Directions
Combine the sour cream, lemon zest, lemon juice, everything bagel spice blend, and 1/2 teaspoon of the salt in a glass measuring cup and whisk until smooth.
Combine the tomatoes, fennel, red onion, and remaining 1 teaspoon salt in a medium bowl and stir. Let sit for at least 5 minutes at room temperature.
Heat the olive oil in a large pan over medium heat. When the oil begins to shimmer, add the bread and cook, stirring occasionally, until golden brown on all sides, 5 to 6 minutes. Transfer the bread to a serving platter and season with salt.
Add the tomatoes, fennel, red onion, and dill to the serving platter and toss to combine. Drizzle the dressing on the panzanella and sprinkle more everything bagel blend on top. Serve immediately.
Tips
Ingredients
5 tablespoons extra-virgin olive oil
1 cup panko breadcrumbs
1 1/4 teaspoons kosher salt
2 tablespoons red wine vinegar
1 teaspoon ground sumac
1/2 teaspoon red pepper flakes
15-ounce can white beans, drained and rinsed
Two 15-ounce cans artichoke hearts, drained
4 medium celery ribs, thinly sliced
1/2 bunch flat-leaf parsley, coarsely chopped (about 1 cup)
3/4 cup shaved Parmigiana Reggiano cheese
1/2 cup celery leaves, coarsely chopped
Directions
Heat 1 tablespoon of the olive oil in a medium pan over medium heat. When the oil begins to shimmer, add the panko and cook, stirring, until golden brown, 3 to 5 minutes. Transfer the panko to a paper towel-lined plate and season with 1/4 teaspoon of the salt.
Add the remaining 1/4 cup olive oil, vinegar, remaining 1 teaspoon salt, the sumac, and the red pepper flakes to a medium bowl and whisk to combine.
Add the white beans, artichoke hearts, celery, parsley, Parmigiano Reggiano, and celery leaves, and stir to combine. Just before serving, mix in the crispy panko.
Tips
Serves 4
Ingredients
2 medium heads broccoli, cut into florets and tender stems thinly sliced (about 8 cups)
Two 15-ounce cans chickpeas, drained and rinsed
1/4 cup, plus 2 tablespoons extra-virgin olive oil
2 teaspoons ground cumin
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/4 cup tahini
Zest and juice of 2 lemons (about 1/4 cup juice)
2 tablespoons hot water
1 small red onion, thinly sliced
Directions
Preheat the oven to 425 F.
Combine the broccoli, chickpeas, 1/4 cup of the olive oil, the cumin, 1 1/2 teaspoons of the salt, the black pepper, and cayenne in a large bowl and toss until well coated. Transfer the mixture to a rimmed baking pan in an even layer. If the sheet pan is too
crowded, use two baking sheets.
Roast until the broccoli is charred and tender and the chickpeas are crispy, about 25 minutes.
While the broccoli and chickpeas are roasting, combine the tahini, lemon zest, lemon juice, hot water, remaining 2 tablespoons olive oil, and remaining half teaspoon salt to the bottom of the same bowl that you tossed the broccoli in and whisk until smooth.
Add the roasted broccoli, chickpeas, and red onion to the bowl with the tahini dressing and toss until well combined. Serve immediately.
Tips
Recipes reprinted with permission from "Nights and Weekends" by Alexis de Boschnek © 2025. Published by Union Square & Co., an imprint of Grand Central Publishing, a division of Hachette Book Group. Photographs by Christian Harder.
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