5. The No-Brainer Veggie Side
On nights when you have no idea what you're going to serve with those chicken cutlets or turkey burgers, this quick vegetable medley is a great fallback; and, as with all of these recipes, if this dish is done before the other ones you're making for your meal, just slide it into a warm oven, since most cast-iron or stainless-steel skillets can easily go from stove to oven. You start with a bag of frozen vegetables (or chopped, fresh ones, if you have them), and then coat everything with butter, lemon juice and some sort of seasoning blend (Jordan likes dry, ranch-dressing mix). Skillets conduct heat beautifully, so every piece of zucchini, corn, snap pea or whatever you're using will be blazing hot.
Get the recipe: Simple Skillet Vegetables
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