Don’t you just love an easy meal with just a handful of simple ingredients? Uncomplicated, flavorful and fast, chicken, leeks and broccoli with a splash of olive oil and wine come together for a weeknight entrée or a Sunday dinner with company. I happen to be very fond of leeks, so I’m always on the lookout for them at the farmers’ market. In previous years, I have even grown dozens of them from seeds, carefully nurturing them along the way.

For this dish, sauté the leeks first, gently and slowly so they don’t scorch. It’s best to cook each component separately, then combine everything at the end. This dish can be served on its own or stretched to more servings by spooning it over rice, zoodles or pasta. Leftovers are delicious in a wrap or pita, too.

As a colorful side, serve pineapple and cucumber salad. This is the time of year when we need to do everything we can to boost our immune system as we attempt to ward off colds and the flu. This refreshing combination provides a hefty dose of Vitamin C, manganese, bromelain and other essential vitamins and minerals to keep us feeling our best. If you prefer, these ingredients can be packed into a blender and made into a smoothie for a pre-dinner pick-me-up, especially if you’re getting a late start on preparations and find yourself or the kids feeling “hangry.”

When I was raising my little tigers, I often dosed them with a first course of fresh fruit and veggies blended up in this way. Adding a handful of spinach to the lovely sweet fruit when they weren’t looking, then watching them drink it down, was often a high point in a day full of ups and downs. It was amazing how this little treat got us through our daily 5-6:00 p.m. “arsenic hour” with less melt-downs, making dinner prep a lot less stressful.

Of course, there must always be dessert, and you’ll find yourself making this giant cookie again and again, keeping the ingredients in the cupboard at all times. If you really want to go for it, also add a drizzle of caramel sauce. Just because.

Chicken with Broccoli and Leeks
2 tbsp. olive oil
4 large leeks, trimmed
1 large head broccoli, cut into florets
1 lb. boneless, skinless chicken breasts, cut into 2-inch pieces
Flaky sea salt and freshly ground black pepper, to taste
1/3-1/2 cup white wine

Heat oil in a large skillet placed over medium heat. Add leeks, sprinkle with salt and pepper and cook, stirring occasionally, until tender and slightly caramelized, 10-15 minutes. Transfer the leeks to a plate.

Add the broccoli to the pan, using more oil if needed. Season then sauté until tender-crisp, about 10 minutes. Transfer broccoli to a plate.

Add a bit more oil to the pan if necessary, raising the heat to medium-high. Add chicken to the pan. Season and sauté for 7-10 minutes, until light golden in color. Test for doneness.

Return vegetables to the pan and pour wine over all, reducing liquid until thickened. Yield: 4 servings

Pineapple-Cucumber Salad
2 English cucumbers, peeled and thinly sliced
1 large pineapple, peeled and cut into chunks
3-5 fresh mint leaves, chopped

Pat cucumber slices dry with paper towels then combine with pineapple in a bowl and sprinkle with mint. Stir gently and allow to chill at least 2 hours to combine flavors before serving. Yield: 4 servings

Coconut-Chocolate Tart
2 cups shredded coconut, unsweetened
1/2 cup sugar
2 eggs, separated
1 tsp. vanilla
1/4 tsp. salt
6 oz. bittersweet chocolate, chopped
1 cup coconut milk (I use the canned kind)
Chopped almonds, optional

Preheat oven to 350 degrees. Combine coconut, sugar, egg whites, vanilla and salt in a bowl. Press the mixture into a 9-inch tart pan. Bake for 10-15 minutes or until firm and light golden.

Combine chocolate, yolks and coconut milk in a saucepan and cook gently over low heat until chocolate is completely melted. Do not allow to boil.

Pour the chocolate onto the tart and spread with a knife. Allow to cool and become firm before cutting. Garnish with chopped almonds and/or more shredded coconut. Yield: 6-8 servings

Karen Schneider can be reached at iwrite33@comcast.net.