Jonas found these two recipes on the ATK website, combined as a "quick and light spring dinner." The pork tenderloin was simple, and really tasty with the apricot-orange glaze.

We'd never prepared artichokes at home before, so that was new but easy. There is surprisingly little edible artichoke to be had when all is said and done. What a bizarre little vegetable.

Jonas preparing artichokes for steaming	Ingredients lined up (minus the tenderloin)
Browning in the pan before being thrown into the oven	Jonas the chef
Tender, steamed artichokes	Roast pork tenderloin with apricot-orange glaze
Roast pork tenderloin with apricot-orange glaze, steamed artichokes and brown rice

Recipe source: America's Test Kitchen

For this recipe we were working with two recipes from two different sources. The brisket came from a WS cookbook and the potatoes from ATK (see sources below). The mashed potatoes are made with an astonishing 22(!) cloves of garlic!

At one point the brisket in the oven for 2+ hours, so this meal definitely wasn't quick and painless, but it wasn't too tricky to prepare either. The end result was slightly drier than anticipated, so we may have needed to baste more frequently.

Ingredients for braised brisket with port wine	Julia peeling 22 roasted garlic cloves
Cookies?! How did those get in this recipe? :)	The brisket and its pot companions, just before heading into the oven
Garlic mashed potatoes, ready to serve	Jonas carefully slicing the brisket
Jonas carefully slicing the brisket

Recipe sources: Brisket: Williams Sonoma Simple Classics, Garlic mashed potatoes: America's Test Kitchen

The name of this recipe was quite a mouthful, luckily we didn't have to say it out loud! :)

This was the simplest meal in the world! (Well, maybe not as simple as PB&J.) You just butterfly a regular old chicken, rub it with some butter and spices, and throw it on a broiler pan in the oven. But wait! The best part was the potatoes, which sit in the bottom compartment of the broiler pan and are flavored with the delicious chicken drippings from above. So easy, and mighty tasty!

Butterflied chicken, ready for the broiler pan	Jonas looking eager to take the chicken's temperature
Roasted chicken, straight from the oven	Oven-roasted potatoes, drizzled with herb butter and chicken drippings

Recipe source: America's Test Kitchen

This was another meal we saw being prepared on ATK and felt compelled to make immediately. The potatoes were simple and a snap. The loaf took considerably longer to prepare and bake, but the results were well worth the wait. Mouth-wateringly good.

This wire cooling rack is prepped and ready to receive a hot, glistening meat loaf	Julia crushing saltine crackers
Red bliss potatoes, halved and ready for the skillet	This will become the meat loaf glaze: ketchup, hot sauce, ground coriander, cider vinegar and brown sugar
Hot, glistening, juicy meat loaf, straight from the oven	Potatoes frying in the skillet

Recipe source: America's Test Kitchen