Chocolate Lime Pie

• 200 g digestive biscuits
• 1 1/2 tbs cocoa powder
• 120 g unsalted butter
• 395 g canned sweetened condensed milk
• zest and juice of 4 limes
• 500 ml thickened cream
• good quality dark chocolate, grated, to serve

Pineapple-Stuffed Jerk Chicken

• 1 tablespoon dried thyme
• 1 teaspoon ground allspice
• 1/2 teaspoon cayenne pepper
• 1 1/2 tablespoons sugar
• Coarse salt and ground pepper
• 1 can (20 ounces each) pineapple chunks in juice, drained
• 1 tablespoon fresh lime juice
• 2 scallions, thinly sliced
• 4 boneless, skinless chicken breast halves (6 to 8 ounces each)
• 1 1/2 tablespoons vegetable oil, such as safflower
• Cooked rice, for serving

1. In a small bowl, combine thyme, allspice, cayenne, 1/2 tablespoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper; set spice mixture aside. In a medium bowl, stir together pineapple, lime juice, scallions, and remaining 1 tablespoon sugar. Season stuffing with salt and pepper, and set aside.

2. Lay chicken flat on a work surface. With a paring knife, cut a 2-inch-long slit in the thick side of each breast; insert knife, and pivot inside chicken without enlarging opening, carefully forming a deep pocket (make sure not to pierce the opposite side). Dividing evenly, tightly pack each breast with stuffing; rub exterior with oil, and sprinkle with spice mixture.

3. Heat broiler, with rack set 4 inches from heat. Line a large rimmed baking sheet with aluminum foil; arrange chicken on sheet. Broil until chicken is opaque throughout and an instant-read thermometer inserted into stuffing reads 165, 15 to 20 minutes. Serve stuffed chicken with rice.

Serves 4

from Everyday Food

Tropical Ginger Punch

• 3 cups orange juice
• 3 cups pineapple juice
• 1 tablespoon finely grated peeled fresh ginger
• 2 cups vodka (optional)
• 4 cups (32 ounces) chilled ginger ale or club soda
• Orange wedges, for garnish (optional)

In a large pitcher, stir together orange juice, pineapple juice, ginger, and vodka (if using). Refrigerate until cold, at least 1 hour (and up to 1 week). Just before serving, stir in ginger ale. Serve over ice, garnished with orange wedges, if desired.

Serves 8

from Everyday Food

Favorite Turkey Burger

• 1 1/2 pounds ground turkey (preferably 92 to 93 percent lean)
• 1/2 cup finely grated Gruyere cheese
• 4 scallions, thinly sliced
• 1/4 cup dried breadcrumbs
• 1/4 cup Dijon mustard
• 1 garlic clove, minced
• Coarse salt and ground pepper
• Oil

Heat grill to high. In a medium bowl, use a fork to gently combine ground turkey with Gruyere, scallions, breadcrumbs, mustard, and garlic; season generously with salt and pepper. Gently form mixture into four 1-inch-thick patties.

Lightly oil grill. Place patties on hottest part of grill; sear until browned, 1 to 2 minutes per side. Move patties to cooler part of grill; continue grilling until cooked through, 5 to 10 minutes per side.

Serves 4

from Martha Stewart

Vanilla Pudding Pops

• 2/3 cup sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 3 cups whole milk
• 3 large egg yolks
• 2 teaspoons pure vanilla extract

1. Place a fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together sugar, cornstarch, and salt. Gradually whisk in

2. Whisking constantly, cook over medium heat until the first large bubble sputters. Reduce heat to low; continue to whisk, and cook 1 minute. Remove from heat, and immediately pour through sieve into bowl; stir in vanilla.

3. Divide mixture among ten 3-ounce ice-pop molds. Chill in refrigerator until cool and thickened, about 1 hour. Insert pop sticks, and freeze until solid, at least 4 hours and up to 2 weeks. Run molds briefly under warm water to release pops.

Makes 10

from Everyday Food

Hummus and Vegetable Wrap

whole wheat lavash bread hummus tomato sprouts shredded carrots avocado bell pepper, julienned cucumber scallions or red onion, thinly sliced

Watermelon and Feta Salad

• 2 tablespoons white-wine vinegar
• 2 tablespoons olive oil
• Coarse salt and ground pepper
• 3 bunches arugula (about 12 ounces total), thick stems removed
• 1/4 medium red onion, thinly sliced
• 1 1/2-pound piece chilled seedless watermelon, rind removed, cut into small chunks (2 to 3 cups)
• 4 ounces feta cheese, crumbled

1. In a small bowl, whisk together vinegar and oil. Season with salt and pepper.

2. In a large bowl, combine arugula and onion; toss with dressing to taste. Gently toss with watermelon and feta, and serve.

Serves 4

from Everyday Food