Farroto with Garden Tomatoes

• 2 cups chicken broth
• 2 tablespoons extra-virgin olive oil
• 1 small onion, finely chopped
• 1 garlic clove, grated
• Pinch of crushed red pepper
• 2 cups diced garden tomatoes
• 2 tablespoons slivered basil
• 2 cups cooked (al dente) farro
• Coarse salt
• Chopped fresh rosemary
• 1/3 cup grated Parmesan
• Freshly ground black pepper

1. Pour the broth into a small saucepan and heat to a boil; reduce heat and keep warm over low heat.

2. Heat the oil in a large wide saucepan or deep sauté pan over medium heat until hot enough to sizzle a piece of onion. Add the onion and cook, stirring, until softened, about 3 minutes. Stir in the garlic and crushed red pepper and cook 1 minute. Add the tomatoes, half of the basil, the farro and about ½ cup of the hot broth.

3. Cook, over medium heat, uncovered, stirring occasionally adding the remaining broth in ½ cup additions as farro absorbs the previous addition. Keep adding the broth until the farro is tender, but still has a bit of bite, about 15 minutes. You may not need all of the broth. The mixture should be the consistency of risotto, neither soupy nor pilaf like.

4. Stir in the grated cheese and the remaining basil until well blended. Season to taste with salt and pepper. Ladle into soup bowls and top with shaved Parmesan.

Makes 4 servings

Inspired by Fresh & Fast Vegetarian by Marie Simmons

Chicken Supremes with Asparagus and Herbs

• 1 pound asparagus
• 3 tablespoons olive oil
• 1 small shallot, finely chopped
• 4 chicken breast halves
• 1/2 teaspoon dried tarragon
• 1/2 cup white wine
• 1/2 pound fresh spinach, finely chopped
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh chervil, finely chopped
• 1/2 cup half-and-half

Cook the asparagus in a steamer.

Heat the oil in a Dutch oven over medium heat. Add the shallots and cook for 2 minutes. Place the chicken on top of the shallots, add the tarragon, and season with salt and pepper. Saute the chicken until well browned. Pour the wine over the chicken and cover the pan. Simmer for 15 minutes over low heat.

Remove the chicken and keep warm. Add the spinach and cook for 3 minutes. Add the parsley and chervil, cook for 2 minutes. Add the half-and-half, simmer for 2 minutes and remove from heat. Place the chicken on the plate, put asparagus on chicken, spoon the sauce over the chicken and serve.

Makes 4 servings

Adapted from Everybody Eats Well in Belgium

Chickpea Puree with Lemon and Mint

Hummus alternative without tahini. Serve with crudite, crostini, or pita chips.

• 1 15 1/2-ounce can chickpeas, rinsed and drained
• 1/3 cup fresh lemon juice
• 2 garlic cloves, pressed
• 1/2 teaspoon salt, or to taste
• 1/3 cup plus 1 tablespoon extra-virgin olive oil
• 3 tablespoons cold water
• 1 teaspoon finely chopped parsley
• 1 teaspoon finely chopped mint
• Sprinkling of cayenne pepper

1. Coarsely puree the chickpeas, lemon juice, garlic, and salt until smooth. Gradually add 1/3 cup oil in a thin, steady stream. Then add the water and puree until the chickpeas are smooth and fluffy. Scrape into a shallow bowl and smooth the top with a rubber spatula.

2. Sprinkle the top with the herbs and cayenne; drizzle with the remaining 1 tablespoon oil.

Makes about 3 cups

From Fresh & Fast by Marie Simmons

Ricotta Cheese Spread with Lemon and Herbs

Draining the ricotta removes excess moisture, resulting in a stiffer, more spreadable mixture, but if you are in a hurry, the recipe works just fine without draining the cheese or draining it for less time. You could also use goat cheese, which does not require draining. Vary the fresh herbs depending on availability. Substitute dill, parsley, rosemary, or oregano, or a mix. Remember that the intensity of fresh herbs varies. Add small amounts, taste, and then add more.

• 15 ounces whole-milk or part-skim ricotta
• 1 garlic clove, pressed
• 1 teaspoon grated lemon zest
• 1 teaspoon fresh thyme leaves
• Pinch salt
• Freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 4 basil leaves, chiffonade, for garnish

1. Empty the container of ricotta into a strainer and place over a bowl. Cover and refrigerate for at least 4 hours or overnight. Alternatively, drain at room temperature for 1 hour.

2. Combine the drained ricotta, garlic, 1/2 teaspoon of the lemon zest, 1/2 teaspoon of the thyme leaves, the salt, and a grinding of pepper; stir until blended. Mound into the center of a shallow bowl and drizzle with the oil. Sprinkle the remaining lemon zest and thyme on top. Garnish with the basil chiffonade.

3. Serve with crackers, crostini, or crudite.

Adapted from Fresh & Fast by Marie Simmons

Egg, Arugula, and Herb Tartine

Serves 1 for breakfast or lunch

• 2 thick slices of good bread
• 2 big handfuls fresh baby arugula
• 1 sprig tender rosemary
• Several chive stalks
• 1 tablespoon butter
• 1 egg
• Salt and pepper

Toast the bread and scrape on a little butter. Roughly chop the herbs and arugula as the rest of the butter heats in a small heavy sauté pan. Sauté the herbs and greens for just about a minute or until slightly wilted. Add the egg and quickly cook over medium heat until barely scrambled around the greens.

Remove from the heat. Season with salt and pepper, pile on the toasted bread, and eat immediately.

from Apartment Therapy

Cauliflower, Bean and Feta Salad

• 1/3 cup + 3 tablespoons olive oil
• 1 teaspoon minced fresh rosemary
• 2 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 medium head of cauliflower, trimmed, cut into small florets (about 3 cups)
• 1 (15-ounce) can kidney beans, drained
• 2 large heads of Belgian endive, trimmed, halved lengthwise, then thinly sliced crosswise
• 1 tablespoon chopped fresh chives
• 2 teaspoons chopped fresh parsley
• 1/2 cup crumbled feta cheese (about 3 ounces)
• 1 cup coarsely chopped walnuts, toasted

Preheat oven to 400°F. Toss cauliflower florets with 3 tablespoons olive oil and season well with salt and pepper. Spread on a baking sheet and roast until edges are dark and caramelized, about 20 to 25 minutes, stirring once or twice.

While cauliflower is roasting, combine remaining 1/3 cup olive oil and rosemary in small saucepan. Stir over medium heat just until fragrant, about 1 minute. Cool.

Whisk lemon juice, vinegar, lemon peel, salt, and pepper in small bowl.

Combine roasted, still warm cauliflower, beans, endive, chives, parsley, walnuts and rosemary oil in medium bowl; toss. Mix in cheese. Add lemon juice mixture and toss to coat. Season salad with salt and pepper.

Makes 6 servings

from Smitten Kitchen, adapted very loosely from Bon Appetit, January 2007

Pesto Shrimp

This is really simple and really yummy.

De-vein the shrimp if you need to. Set aside in a bowl and squeeze a bunch of fresh lime juice on the suckers. Let them marinate anywhere from 10 to 30 minutes. You can cover them in a dish and plastic wrap and stick them in the fridge while they soak up the lime juice.

Meanwhile cut up some garlic.

Heat up a skillet.

Add some butter.

Put in garlic and let that brown a few minutes and then add shrimp. Add some white wine and let it simmer. As the liquid cooks off, liberally apply more lime juice and then paprika... Let the liquid cook off. You'll know they are done when they are pink and firm.

Also, you can sauté them in some simple butter and a little bit of wine and then use any really good store Pesto sauce. The key ingredient there is REALLY good pesto sauce. Not the cheap stuff. Make any plate of pasta or gnocchi (!!!) and add the pesto and cooked shrimp on top. Sprinkle with toasted pine nuts and some parmesean cheese... Instant success.

Refreshing Mulled White Wine

• A bottle of white wine
• 4 sprigs of rosemary
• 4 sprigs of thyme
• 4 tbsp of clear honey
• A couple of slices of lemon

Heat the wine. Stir in the honey. Give the rosemary a bashing with a spoon to release the flavor, add to the saucepan with the thyme. Add a couple of slices of lemon and gently heat. Allow the herbs to infuse, without letting it boil.

Orange-Port Dressing with Walnut Oil

• 1 1/2 cups ruby port
• 1/2 cup orange juice
• 2 tablespoons red wine vinegar
• 2 tablespoons heavy cream, room temperature
• 2 tablespoons orange marmalade
• 1/2 teaspoon minced fresh thyme leaves
• 1/4 teaspoon table salt
• 1/8 teaspoon ground black pepper
• 2 tablespoons walnut oil
• 1/4 cup vegetable oil

1. Simmer port and orange juice in small saucepan over medium heat until reduced to 1/2 cup, 25 to 30 minutes. Transfer to medium bowl; cool to room temperature.

2. Whisk vinegar, cream, marmalade, thyme, salt, and pepper into cooled port reduction. Whisk in oils until incorporated. (Can be refrigerated up to 3 weeks.)

Use this sweet, smooth dressing on assertive bitter greens such as escarole, radicchio, and endive. Appropriate salad garishes include toasted nuts and crumbled blue cheese. For two servings, start with 1 tablespoon of this dressing per quart of greens, adding more as desired.

from Cooks Illustrated

Yield: makes 1 cup

Rosemary-Roasted Chicken and Garlic

• 2 chicken breast halves with skin and bones
• 2 teaspoons minced fresh rosemary
• 10 large garlic cloves, peeled
• 1 tablespoon olive oil
• 1/2 cup canned low-salt chicken broth
• 1/3 cup dry white wine

Preheat oven to 475°F. Run fingers under skin of chicken breasts to loosen; rub 1/2 teaspoon rosemary under skin of each. Sprinkle chicken with salt and pepper; place in medium ovenproof skillet. Toss garlic, oil and remaining 1 teaspoon rosemary in small bowl to coat. Arrange garlic around chicken. Drizzle any remaining oil mixture over chicken.

Roast chicken 15 minutes. Add broth to skillet. Continue to roast until chicken is cooked through, about 5 minutes. Transfer chicken and garlic to plates. Add wine to skillet; boil 1 minute to reduce pan juices slightly. Spoon pan juices over chicken and garlic.

Serve with sweet potatoes, roasted alongside the chicken

from Epicurious

Yield: 2 servings

Pressure Cooked North African Lamb Stew

• 1 tablespoon canola oil
• 2 pounds boneless lamb shoulder or leg, cut into 1-inch cubes
• 1 large onion, chopped coarse
• 2 large cloves of garlic, minced
• 1 cup dried apricots, halved
• 1/3 cup raisins
• 1/2 cup blanched almonds (whole)
• 1 tablespoon minced fresh ginger, minced
• 1/2 teaspoon ground cinnamon
• table salt
• ground black pepper
• 3/4 cup water
• 1/4 cup fresh squeezed orange juice from 1 large orange
• 1/3 cup packed fresh mint, plus extra for garnish

1. Heat oil in 6-quart pressure cooker over medium-high heat. Add lamb cubes in batches to avoid overcrowding; brown on all sides, about 5 minutes per batch. Transfer browned lamb to plate with slotted spoon. Add onion and garlic to heated fat; saute to soften slightly, 2 to 3 minutes. Return lamb to pot and stir in remaining ingredients, including 3/4 cup water and salt and pepper to taste. Cover cooker, securing lid; bring to high pressure. Reduce heat to maintain high pressure and cook 15 minutes. Let pressure release naturally, 10 to 15 minutes.

2. When pressure has dropped, carefully remove lid away from you. Test meat; it should be fork-tender. If not, replace lid and cook under high pressure 5 minutes longer, then quick-release pressure.

from Cooks Illustrated

Yield: 4 servings

Roast Lemon Chicken

• 1 cup kosher salt or 1/2 cup table salt
• 1 whole chicken, 3 1/2 to 4 pounds
• 2 medium lemons
• 6 medium cloves of garlic crushed and peeled
• 4 tablespoons unsalted butter (2 tablespoons melted, remaining 2 tablespoons chilled and cut into 2 pieces)
• ground black pepper
• 1 3/4 cups low-sodium chicken broth
• 1 tablespoon minced fresh parsley
• 1 teaspoon minced fresh thyme

1. Dissolve salt in 2 quarts water in large container. Submerge chicken in brine and refrigerate 1 hour. Remove chicken from brine and thoroughly pat dry with paper towels.

2. Adjust oven rack to lower-middle position; heat oven to 375 degrees. Spray V-rack with cooking spray and set in flameproof roasting pan.

3. Cut 1 lemon lengthwise into quarters. Place lemon quarters and garlic in cavity of chicken. Thread long wooden skewer through flaps of skin on either side of cavity. Turn skewer and rethread back through skin flaps. Repeat stitching as necessary to shut cavity. Brush breast side of chicken with 1 tablespoon melted butter and season generously with pepper. Place chicken breast-side down in V-rack, then brush back with remaining tablespoon melted butter and season generously with pepper. Roast chicken 40 -minutes. Remove roasting pan from oven; increase oven temperature to 450 degrees. Using 2 large wads of paper towels, rotate chicken breast-side up; add 1 cup chicken broth to roasting pan. Return roasting pan to oven and continue roasting until thickest part of thigh registers 165 to 170 degrees on instant-read thermometer, about 35 to 40 minutes longer. Remove roasting pan from oven; tip V-rack to let juices from chicken cavity run into roasting pan. Transfer chicken to cutting board and let rest, uncovered, while making sauce; remove V-rack from roasting pan.

4. Adjust oven rack to upper-middle position; heat broiler. Skim fat from drippings in roasting pan, add remaining 3/4 cup chicken broth, and set roasting pan over high heat on burner. Simmer liquid, scraping pan bottom with wooden spoon to loosen browned bits, until reduced to 1/2 cup, about 4 minutes; set aside off heat.

5. Discard lemons and garlic from chicken cavity. Following illustrations from "Step by Step: Quartering the Chicken After Roasting", cut chicken into quarters. Pour accumulated chicken juices into roasting pan, then place chicken quarters, skin-side up, into sauce in roasting pan; broil chicken until skin is crisp and deep golden brown, 3 to 5 minutes. Transfer chicken to serving platter.

6. Halve remaining lemon lengthwise; squeeze juice of one half into roasting pan; cut remaining half into 4 wedges and set aside. Whisk 2 tablespoons butter into sauce until combined; stir in parsley and thyme. Adjust -seasoning with salt and pepper; serve chicken with sauce and lemon wedges.

from Cooks Illustrated

Yield: 2-4 servings

Chicken Salad with Rosemary, Almonds, and Green Onions

• 3 tablespoons olive oil
• 1 tablespoons balsamic vinegar
• 1 teaspoon minced fresh rosemary
• 2 skinless boneless chicken breast halves
• 3 tablespoons sliced almonds (about 1 1/2 ounces), toasted
• 1/4 cup thinly sliced celery
• 2 green onions, thinly sliced
• 1 apple, chopped
• salad greens

Whisk oil, vinegar, and rosemary in small bowl to blend; season dressing with salt and pepper. Place chicken in shallow dish. Add 2 tablespoons dressing; turn chicken to coat. Let stand 15 minutes.

Heat large skillet over medium-high heat. Add chicken, still coated with dressing, to skillet. Saute until cooked through, about 5 minutes per side. Transfer to work surface. Cool chicken 5 minutes; cut into 1/2-inch pieces.

Combine chicken, almonds, celery, green onions, and apple in large bowl. Add remaining dressing and toss to blend. Season salad with salt and pepper.

from Epicurious

Yield: 2 servings

Smoked Salmon and Cream Cheese Frittata

• 8 large eggs
• 1/2 cup whole milk
• 1/4 cup chopped fresh chives
• 1/4 cup chopped fresh basil
• 1/2 teaspoon black pepper
• 1/8 teaspoon salt
• 2 teaspoons olive oil or vegetable oil
• 2 oz cold cream cheese,cut into 1/2-inch pieces
• 3 oz thinly sliced smoked salmon, chopped
• Accompaniment: thinly sliced red or sweet onion

Whisk together eggs, milk, chives, basil, pepper, and salt in a bowl.

Preheat broiler.

Heat oil in a 12-inch oven-proof nonstick skillet (if handle is plastic, wrap it in a double layer of foil) over moderate heat until hot but not smoking. Pour egg mixture into skillet and scatter cream cheese pieces on top, then cook, lifting up cooked egg around edges using a spatula to let raw egg flow underneath, until frittata is set on bottom and egg is almost set but still moist on top, 3 to 5 minutes. Remove from heat. Sprinkle salmon all over frittata, then press on salmon lightly and shake skillet to allow salmon to settle into top.

Broil frittata about 6 inches from heat until set, slightly puffed, and golden in patches, 1 to 1 1/2 minutes.

Cool 5 minutes, then loosen edge with spatula and slide onto a large plate. Cut into wedges and serve warm or at room temperature.

Yield: 4 servings

Orzo and Roasted Vegetable Salad

• 2 medium eggplants, peeled and cut into 1/2-inch chunks
• 2 red bell peppers, stemmed, seeded, and cut into 1/2-inch dice
• 2 yellow bell peppers, stemmed, seeded, and cut into 1/2-inch dice
• 2 cloves garlic, minced
• 1 to 1 1/4 cups fruity olive oil
• Salt and freshly ground black pepper to taste
• 1 pound orzo, cooked according to package directions and drained
• 1 bunch scallions, trimmed and minced
• 12 ounces feta cheese, crumbled
• 1/2 cup fresh mint leaves, chopped
• 1/3 cup pine nuts, lightly toasted
• 1/3 cup fresh lemon juice

1. Preheat the oven to 375F.

2. Toss the eggplant, peppers, and garlic together in a roasting pan. Drizzle with 1/2 cup of the olive oil and season with salt and pepper. Roast the vegetables in the oven, stirring occasionally, until soft and lightly blistered, about 45 minutes.

3. In a large mixing bowl combine the cooked orzo with the roasted vegetables. Stir in the scallions, feta, mint, and pine nuts. Dress the salad with the lemon juice and enough of the remaining oil to moisten thoroughly. Taste and adjust the seasonings. Transfer to an attractive bowl and serve slightly warm or at room temperature.

Makes 8 to 10 servings

from Cold Weather Cooking

Smoked Salmon Pasta Verde

• 1 1/2 cups dry white wine
• 3/4 cup creme fraiche or sour cream
• 12 ounces dried fettuccine
• 8 ounces small sugar snap peas (about 2 cups), strings removed
• 1 cup thinly sliced green onions (about 5)
• 1/3 cup chopped fresh Italian parsley
• 2 tablespoons chopped fresh thyme
• 4 ounces smoked salmon, cut crosswise into 1/4-inch strips

Boil wine in medium saucepan until reduced to 3/4 cup, about 8 minutes. Remove wine from heat and whisk in creme fraiche.

Meanwhile, cook pasta in large pot of boiling salted water until almost tender but still firm to bite, stirring occasionally. Add sugar snap peas or edamame to same pot and cook until peas are crisp-tender, about 2 minutes. Drain pasta and peas, then return to pot.

Pour creme fraiche mixture over pasta and peas. Add green onions, parsley, and thyme; toss to coat. Add salmon; toss again. Season pasta with salt and pepper. Divide pasta among plates and serve.

from Epicurious

Yield: 4-6 servings

French Lentil Salad

• 1 cup dry French lentils
• 2 T. olive oil
• 1/2 t. salt
• 1 orange, peeled and sectioned
• 1/2 t. minced or crushed garlic
• 1 1/2 T. fresh lime juice
• 1 1/2 T. balsamic or cider vinegar
• 1 T. minced red onion
• 1/2 t. each grated orange and lime zest
• 1 T. dried currants
• 1/2 small carrot, shredded
• 1/4 cup minced bell pepper, red, yellow, or a combination
• 1-2 T. minced fresh herbs such as parsley, chives, and/or mint

Yield: 4 servings

per serving: 245 cals / 12 g protein / 7 g fat / 9 g fiber

from Eat, Drink & Weigh Less, p. 161

Rosemary Syrup

• 3/4 cup sugar
• 3/4 cup dry white wine
• 1/3 cup water
• 3 tablespoons roughly chopped fresh rosemary
• 1 large bay leaf
• 1/2 teaspoon slightly crushed black peppercorns
• 3 tablespoons fine balsamic vinegar

Place all of the ingredients in a saucepan over high heat. Bring to a boil, reduce the heat to medium-low, and simmer for 10 minutes. Cool and strain. The syrup can be stored in a jar in the refrigerator for up to 1 week.

Serve with Lemon Polenta Cake or fresh strawberries.

from Home Food

Yield: 1 1/4 cups servings

Lemon Polenta Cake with Rosemary Syrup and Fresh Berries

• 1 cup yellow cornmeal, preferably stone-ground
• 1/2 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup sugar
• 2 large eggs
• 2 large egg whites
• 2 tablespoons unsalted butter, softened
• 1/4 cup vegetable oil
• 1/2 cup plain yogurt
• 1 1/2 tablespoons grated lemon zest
• 2 tablespoons fresh lemon juice
• 1 pint fresh strawberries or raspberries, washed and picked over
• Rosemary Syrup
• Whipped cream (optional)
• Rosemary sprigs, for garnish

Preheat the oven to 350F. Line the bottom of an 8-inch round cake pan with parchment or waxed paper and lightly oil.

Sift the cornmeal, flour, baking powder, and salt together in a bowl and set aside.

With an electric mixer, beat the sugar, eggs, and egg whites in a large bowl until smooth. Beat in the butter, oil, yogurt, lemon zest, and lemon juice until creamy. Fold in the dry ingredients until just combined; do not overmix.

Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 35 to 40 minutes or until a toothpick in the center comes out clean. Cool for 15 minutes on a wire rack. Invert, peel off the paper, and cool completely. (The cake can be made in advance up until this point and stored, wrapped in plastic wrap, in the refrigerator for up to 5 days or frozen for 1 month.)

To serve, cut the cake into 8 wedges and place on plates. Scatter berries around the cake, drizzle a tablespoon or two of Rosemary Syrup over the berries, and place a dollop of whipped cream on the cake, if desired. Garnish with rosemary sprigs.

from Home Food

Yield: 8 servings

Scalloped Tomatoes with Garlic Crumbs

• 4 cups fresh breadcrumbs (4-5 slices bread)
• 2 tablespoons chopped fresh oregano or marjoram
• 2 tablespoons chopped fresh parsley
• 1 large garlic clove, minced
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 4 tablespoons butter, melted
• 6 large ripe tomatoes, cored and sliced about 1/2-inch thick

1. Preheat the oven to 375F.

2. Combine the breadcrumbs, oregano, parsley, garlic, salt and pepper in a bowl. Drizzle with the melted butter and toss to combine.

3. Spread half the breadcrumbs evenly in the bottom of a shallow 2-quart baking dish (11x9) and press down firmly to make an even laet. Bake until golden, about 10 minutes.

4. Arrange a layer of sliced tomatoes over the crust and sprinkle with some of the remaining breadcrumbs. Repeat layers until all the tomatoes are used, ending with a layer of breadcrumbs.

5. Bake, uncovered, until the tomatoes just begin to soften, the juices begin to run, and the breadcrumbs are golden, about 20 minutes.

from Dishing Up Maine

Yield: 6-8 servings