Pan seared chicken with vegetables

1. Boil chicken leg quarters and potatoes in a pressure cooker. (Alternately, you may brine the chicken overnight.) Drain, remove skin.
2. Heat olive oil in a pan, add onions, minced garlic and chilies. Rub chicken with freshly squeezed lemon juice and crushed spices like coriander, black pepper and cinnamon.  Fry in the pan till browned on both sides. Add the potatoes, some baby carrots and chopped parsley. Spinach and brussel sprouts may be added too.
3. You may use some of the chicken stock you had when you boiled the chicken. Add crunchy fried onions for extra flavor.

Pan roasted vegetable ratatouille

Mélange de courgettes, de tomates, de poivrons, et d'aubergines

1. Dice zucchini, eggplant, bell pepper or sweet peppers, and tomatoes. 
2. Mince garlic or use garlic salt, pepper, minced basil (or fresh thyme).
3. Pan roast in olive oil until the vegetables are cooked thoroughly.

You can add an Asian twist with minced green chilies and low sodium soy sauce.

Pan fried salmon with lime and fresh thyme

1. Remove scales, clean, and pat dry a salmon fillet. Cut into serving size. ( I use a pair of scissors for cutting the skin ).
2. Drizzle evenly :  freshly squeezed lime,  garlic salt, low-sodium soy sauce, chopped Thai chilies, and freshly ground pepper.
3. Heat olive oil in a pan, place the salmon with skin facing down. Cover and cook. Flip.
4. Flip one more time, raise the heat to make the skin crispy if you prefer.  Serve with your favorite sides.