Spicy Chipotle Grilled Chicken

There’s depth, subtlety, and just the right amount of heat here. Start preparing this dish one day ahead since the chicken needs to marinate overnight.

Ingredients:

1/4 cup canned chipotle chiles in adobo*
3 tablespoons olive oil
2 garlic cloves, pressed
1/2 onion, coarsely chopped
2 tablespoons chopped fresh cilantro
1 tablespoon paprika
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt1
3 1/2-pound chicken, cut into 8 pieces
Nonstick vegetable oil spray

Instructions:

Combine chipotles in adobo, olive oil, and garlic cloves in processor; puree until paste forms. Add chopped onion, chopped cilantro, paprika, ground cumin, chili powder, and salt; process until onion is finely chopped. Transfer 1/4 cup chipotle mixture to small bowl; cover and refrigerate. Arrange chicken pieces in 11x7x2-inch glass baking dish. Spread remaining chipotle mixture all over chicken pieces. Cover and refrigerate overnight. Spray grill rack with nonstick spray. Prepare barbecue (medium heat). Grill chicken until cooked through, moving to cooler part of grill as needed to prevent burning and brushing with reserved marinade during last 5 minutes of grilling, about 30 minutes. Transfer chicken to platter and serve.

*Canned chipotle chiles in adobo are available at some supermarkets, at Latin markets, and from mexgrocer.com.

Makes 4 servings.

Source: Bon Appetit Magazine, July 2006

Grilled Corn with Citrus Butter

Ingredients:

1 1/2 teaspoons (packed) finely grated orange peel
1 teaspoon (packed) finely grated lemon peel
1 teaspoon (packed) finely grated lime peel
1 teaspoon coarse kosher salt
1/2 cup (1 stick) unsalted butter, room temperature
Nonstick vegetable oil spray
6 ears of corn, husked

Instructions:

Combine first 4 ingredients in small bowl; mash to combine. Mix in butter. Preheat barbecue (medium heat). Spray corn with nonstick spray. Grill until browned in spots, turning often, about 15 minutes. Serve with citrus butter.

Makes 6 servings.

Source: Bon Appetit Magazine – Menus, June 2006
Jill Silverman Hough

Carmelized Chocolate, Banana and Marshmallow Sandwiches

This fun, gooey treat makes a great after-school snack. The marshmallows are slightly charred and the bread is cleverly caramelized for double the toasty flavor.

Ingredients:

2 tablespoons unsalted butter, room temperature
2 tablespoons (packed) dark brown sugar
4 slices buttermilk bread
8 whole large marshmallows
2 metal skewers
2 tablespoons semisweet chocolate chips
12 banana slices

Instructions:

Mix butter and sugar in small bowl to blend. Spread on one side of bread slices. Place 2 slices, buttered side down, on plate. Skewer 4 marshmallows on each of 2 skewers; hold skewers over open flame and toast until marshmallows are blackened in spots, about 10 seconds. Divide marshmallows between bread slices on plate, leaving 1-inch border. Sprinkle chocolate chips over marshmallows, dividing equally. Top with banana. Cover with remaining bread, buttered side up, pressing slightly.Heat large nonstick skillet over medium-high heat. Add sandwiches; cook until brown, about 1 1/2 minutes per side. Transfer sandwiches to work surface; cool 1 minute. Cut diagonally in half and serve.

Makes 4 servings.

Source: Bon Appetit Magazine, April 2006
Bon Appetit Test Kitchen

Monster Shrimp with Orange Chili Glaze

Ingredients:

1/2 cup freshly squeezed orange juice (about 2 oranges)
1/2 cup fresh cilantro
1 tablespoon Asian red chili paste
1/4 cup extra-virgin olive oil
2 garlic cloves
3 scallions, green parts only, cut into 1-inch pieces
1 chipotle chile in adobo sauce
1/2 teaspoon salt
2 pounds extra-large shrimp (16 to 20-count size), shelled and deveined

Instructions:

1. Put the orange juice, cilantro, chili paste, olive oil, garlic, scallion, chipotle, and salt in a blender or food processor fitted with the metal blade and blend until smooth.
2. Place the shrimp in a resealable freezer bag and pour the orange juice mixture over the shrimp. Chill in a refrigerator or ice-filled cooler for 2 to 3 hours but no longer.
3. Remove the shrimp from the marinade and discard the marinade.
4. Grill the shrimp over medium-high heat until they are opaque in the centers, 3 to 4 minutes per side.
5. Remove from heat and serve immediately — though they still rock at room temperature.

Source: Mario Tailgates NASCAR Style 2006 by Mario Batali
Sporting News Books

Grilled Steaks with Blue Cheese and Chilies

Dana Talusani of Longmont, Colorado, writes: “As the mother of two, I don’t get to spend as much time in the kitchen as I would like. That said, it’s still important for our family to sit down and enjoy a meal together at the end of the day. This is one of my favorite recipes — it’s great for a last-minute dinner.” The classic combination of blue cheese and steak is updated with a kick of jalapeño chiles.

Ingredients:

1 1/2 tablespoons olive oil
3 teaspoons minced fresh parsley, divided
2 garlic cloves, minced
6 1-inch-thick beef tenderloin steaks (about 6 ounces each)
2 ounces cream cheese, room temperature
1/4 cup finely crumbled blue cheese (about 1 ounce)
2 tablespoons finely chopped seeded red or green jalapeño chiles
1 shallot, finely chopped
3/4 teaspoon white wine vinegar

Instructions:

Combine olive oil, 2 teaspoons parsley, and garlic in 8x8x2-inch glass dish. Sprinkle steaks with salt and pepper. Add steaks to dish and turn to coat. Marinate steaks 30 minutes or cover and chill up to 1 day. Mix cream cheese, blue cheese, chiles, shallot, vinegar, and remaining 1 teaspoon parsley in medium bowl. Season blue cheese topping to taste with salt and pepper. Prepare barbecue (medium-high heat). Place steaks on grill rack (some marinade should still cling to meat). Cook 5 minutes. Turn steaks over. Divide blue cheese topping among steaks. Grill until topping softens and steaks are medium-rare, about 5 minutes longer.

Makes 6 servings.

Source: Bon Appetit Magazine, April 2005
Dana Talusani, Longmont, CO

Dilled Potato and Pickled Cucumber Salad

Ingredients:

6 tablespoons distilled white vinegar
4 teaspoons coarse kosher salt
2 1-pound English hothouse cucumbers, very thinly sliced
1/2 cup plus 3 tablespoons chopped fresh dill
3 1/4 pounds Yukon Gold potatoes (about 10 medium), unpeeled
Additional coarse kosher salt
1 cup very thinly sliced white onion
8 radishes, trimmed, thinly sliced
3/4 cup mayonnaise
Small radishes with green tops

Instructions:

Stir vinegar and 4 teaspoons coarse salt in small bowl until salt dissolves. Place cucumbers and 1/2 cup dill in heavy 1-gallon resealable plastic bag. Add vinegar mixture; seal bag. Turn several times to coat. Refrigerate overnight, turning bag occasionally. Pour cucumber mixture into large sieve set over bowl. Drain at least 1 hour and up to 3 hours. Discard brine. Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain. Cool potatoes completely. Peel potatoes; quarter lengthwise. Cut crosswise into 1/2-inch-thick slices. Place potatoes in large bowl; sprinkle generously with coarse salt and pepper. Add drained cucumbers, onion, sliced radishes, and remaining 3 tablespoons dill; toss to blend. Let stand 1 hour. Stir mayonnaise into salad. Season generously with salt and pepper, if desired. (Salad can be made 1 day ahead. Cover and refrigerate.) Mound salad in bowl; garnish with whole radishes. Serve cold or at room temperature. Makes 8 servings.

Source: www.epicurious.com

Cucumber, Mustard and Dill Salad

Ingredients:

2 teaspoons white-wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon salt, or to taste
1 1/2 teaspoons sugar
1 tablespoon mild olive oil
1 large seedless cucumber (usually plastic-wrapped; 1 lb), peeled
2 tablespoons chopped fresh dill

Instructions:

Whisk together vinegar, mustard, salt, and sugar in a bowl, then add oil in a slow stream, whisking. Halve cucumber lengthwise and remove seeds with a small spoon, then cut halves crosswise into 1/8-inch-thick slices. Add cucumber and dill to vinaigrette, tossing to coat.Makes 4 servings.

Source: Gourmet Magazine, October 2004

Summer Vegetable Salad

Ingredients:

2 small zucchini, cut into 1/4-inch-thick rounds
2 small yellow summer squash, cut into 1/4-inch-thick rounds
8 ounces mushrooms, quartered
12 cherry tomatoes, stemmed, halved
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
1/4 cup olive oil
2 teaspoons minced fresh oregano or 3/4 teaspoon dried, crumbled
1/2 teaspoon ground cumin
Salt and freshly ground pepper

Instructions:

Steam zucchini and summer squash until just tender, about 6 minutes. Drain well. Transfer to medium bowl. Add mushrooms and tomatoes. Combine mustard and vinegar in bowl. Gradually whisk in oil. Add oregano and cumin. Mix dressing into vegetables. Season with salt and pepper. Cool to room temperature and serve.2 servings; can be doubled or tripled.

Source: Bon Appetit Magazine, August 1990

Summer Fruit Salad with Mint Sugar

Active time: 20 min
Start to finish: 25 min

Ingredients:

1/4 cup loosely packed fresh mint
3 tablespoons sugar1
1/4 lb blackberries, left whole, or 1 1/2 lb sweet cherries, pitted and halved
3 firm-ripe medium peaches or nectarines, halved lengthwise, pitted, and cut into 1/3-inch-thick wedges
1/2 lb seedless green grapes (1 1/2 cups), halved

Makes 6 servings.

Instructions:

Pulse mint and sugar in a food processor until finely ground. Sprinkle mint sugar over fruit in a large bowl and toss gently to combine. Let stand 5 minutes before serving.

Source: Gourmet Magazine – Gourmet Entertains, July 2004

Lobster Salad with Gourmet Summer Vegetables

Ingredients:

3 1 1/4-pound live lobsters
3/4 pound red-skinned potatoes, unpeeled, cut into 1/2-inch cubes
5 tablespoons olive oil
1 large red onion, thinly sliced
1 pound plum tomatoes, halved, seeded, diced (about 2 cups)
1 cup fresh corn kernels (cut from 2 large ears of corn)
1/2 cup (packed) thinly sliced fresh basil leaves
1/4 cup fresh lemon juice
Additional fresh basil leaves

Instructions:

Bring large pot of salted water to boil. Drop 1 lobster headfirst into water. Boil until just cooked through, about 10 minutes. Using tongs, transfer lobster to baking sheet. Repeat with remaining lobsters. Cool lobsters. Twist claws and tails off lobsters. Crack claws and claw joints; remove meat. Remove lobster meat from tails. Cut lobster meat into 1/2-inch cubes. (Can be made 1 day ahead; cover and chill.) Steam potatoes until just tender, about 10 minutes. Transfer to large bowl and cool. Heat 4 tablespoons oil in heavy large skillet over medium-high heat. Add onion; saute until golden and crisp, about 12 minutes. Cool onion. Place tomatoes, corn, sliced basil, and remaining 1 tablespoon oil in medium bowl; toss to coat. Season with salt and pepper. Add lobster and onion to potatoes; mix in lemon juice. Season with salt and pepper. Mound lobster and potato salad in center of platter. Spoon tomato and corn salad around. Garnish with additional basil leaves. Makes 6 servings.

Source: Bon Appetit Magazine, August 2002

Roasted Vegetable Baked Ziti

Prep Time: 20 minutes
Cook Time: 1 hour 25 minutes
Yield: 10 servings

Ingredients:

SAUCE:

2 tablespoons butter
2 tablespoons flour
2 cups vegetable stock
1 medium onion, poked with a fork
3 tablespoons Parmesan cheese
Salt and pepper

VEGETABLES:

2 pounds plum tomatoes, seeded, quartered
2 medium Italian eggplant, quartered, sliced
2 large red bell peppers, seeded, quartered
1 large Spanish onion, halved, cut into eighths
4 cloves garlic, chopped
1/4 cup calamata olives, pitted, sliced
2 tablespoons olive oil
1 pound ziti pasta, cooked al dente, drained
1 pound mozzarella cheese, sliced thin
1/2 cup grated Parmesan cheese

Instructions:

Preheat broiler. Make sauce: In a saucepan, melt butter. Stir in flour and cook, whisking about 2 minutes. Stir in vegetable stock, a little bit at a time. Add onion and Parmesan cook until the thickness you would like. Remove onion. Set aside. In a roasting pan arrange tomatoes, eggplant, red peppers, onion and toss with garlic, olives and oil. Place pan in the oven on the top shelf for 30 minutes or until vegetables are beginning to brown. Remove from oven to a cutting board and roughly chop all the vegetables. Transfer them to a bowl. Preheat oven to 375 degrees F. Ladle about 1/3 of sauce on the bottom of a 9 by 13-inch pan. Layer 1/2 of vegetables, 1/2 cooked pasta, 1/2 of mozzarella, 1/2 pasta, 1/3 sauce, 1/2 mozzarella, 1/2 vegetables, 1/3 sauce, Parmesan. Bake, covered with foil, for approximately 35 minutes. Remove foil and bake for 10 minutes more or until bubbly.

Source: Curtis Aikens, www.foodnetwork.com

Cucumber, Mustard and Dill Salad

Ingredients:

2 teaspoons white-wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon salt, or to taste
1 1/2 teaspoons sugar
1 tablespoon mild olive oil
1 large seedless cucumber (usually plastic-wrapped; 1 lb), peeled
2 tablespoons chopped fresh dill

Instructions:

Whisk together vinegar, mustard, salt, and sugar in a bowl, then add oil in a slow stream, whisking. Halve cucumber lengthwise and remove seeds with a small spoon, then cut halves crosswise into 1/8-inch-thick slices. Add cucumber and dill to vinaigrette, tossing to coat.Makes 4 servings.

Source: Gourmet Magazine, October 2004

Southwestern Succotash

This colorful side dish gets a hint of heat from roasted poblano chiles. Its bold flavors make it a great accompaniment to grilled meats.

Ingredients:

3 fresh poblano chiles (3/4 lb total)
2 tablespoons olive oil
1 medium onion, cut into 1/3-inch pieces
1 medium red bell pepper, cut into 1/3-inch pieces
2 garlic cloves, finely chopped
1/2 teaspoon black pepper
1/2 teaspoon cumin seeds
1 1/4 teaspoons salt
2 cups fresh corn (from 3 to 4 ears)
1 lb tomatoes, cut into 1/3-inch pieces
1 lb yellow squash, cut into 1/3-inch pieces
1/4 cup heavy cream
1 tablespoon fresh lime juice
3 tablespoons chopped fresh cilantro

Instructions:

Lay chiles on their sides on racks of gas burners, then turn flames on moderately high and roast chiles, turning with tongs, until skins are blistered, 5 to 7 minutes. (Or broil on rack of a broiler pan about 2 inches from heat, turning, 8 to 10 minutes.) Transfer chiles immediately to a large bowl and cover tightly. Let steam 10 minutes, then peel or rub off skins and discard stems, seeds, and ribs. Cut chiles into 1/3-inch pieces. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute onion and red bell pepper, stirring occasionally, until golden, about 6 minutes. Add garlic, black pepper, cumin seeds, and 1/4 teaspoon salt and saute, stirring, until garlic is fragrant, about 1 minute. Add corn, tomatoes, squash, and 1/2 teaspoon salt and cook over moderately high heat, covered, stirring occasionally, until vegetables are just tender and have exuded liquid, 8 to 10 minutes. Remove lid and continue to cook, stirring occasionally, until most of liquid is evaporated, about 5 minutes. Stir in chiles, cream, lime juice, 2 tablespoons cilantro, and remaining 1/2 teaspoon salt and continue to cook, stirring occasionally, until liquid is slightly thickened, about 3 minutes. Sprinkle with remaining tablespoon cilantro. Makes 8 side-dish servings.

Source: Gourmet Magazine, July 2005

Macaroni, Tomato, Corn and Basil Salad

Ripe tomatoes, basil and fresh corn enhance a terrific side dish.

Ingredients:

3/4 cup uncooked elbow macaroni (about 3 1/2 ounces)
4 medium tomatoes, cut into thin wedges
5 green onions, thinly sliced
1 cup thin slices halved English hothouse cucumber
1 cup fresh corn kernels or frozen, thawed
1 cup (packed) fresh basil leaves
1/3 cup plain nonfat yogurt
3 tablespoons low-fat mayonnaise
1 1/2 tablespoons fresh lime juice
2 garlic cloves, peeled

Instructions:

Cook macaroni in medium saucepan of boiling salted water until just tender but still firm to bite. Drain. Rinse under cold water. Drain well. Transfer macaroni to large bowl. Add tomatoes, green onions, cucumber and corn. Blend basil, yogurt, mayonnaise, lime juice and garlic in processor until basil is finely chopped. Add basil dressing to macaroni mixture and toss to blend. Season salad with salt and pepper. (Can be prepared 4 hours ahead. Cover and refrigerate.)

Per serving: calories, 189; total fat, 2 g; saturated fat, 0.5 g; cholesterol, 6 mg. Serves 4.

Source: Bon Appetit Magazine – Cooking for Health, August 1999

Grilled Gorgonzola, Pear and Watercress Sandwiches

Can be prepared in 45 minutes or less.

Ingredients:

4 ounces chilled Gorgonzola cheese (for strong flavor) or 6 ounces chilled Saga Blue cheese (for milder flavor)
1 firm-ripe pear such as Bartlett or Anjoufour
1/2-inch-thick slices whole-grain bread
1 cup watercress sprigs (about 1/2 bunch, coarse stems discarded)

Instructions:

Preheat broiler. Cut cheese into thin slices. Halve pear lengthwise and core with a lemon-ball cutter. Slice pear thin crosswise. On a baking sheet toast both sides of bread about 3 inches from heat until golden. Divide watercress among toasts and cover with overlapping pear slices. Arrange cheese over pear slices and broil sandwiches until cheese is melted, about 1 minute. Serves 4.

Grilled Eggplant Wraps with Lemon Aioli, Feta, and Mint

Difficulty: Easy

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: 4 servings

Ingredients:

2 medium eggplants, cut lengthwise into 1/4-inch-thick slices 1/2 cup plus 2 tablespoons olive oil Kosher salt and freshly ground black pepper 2 medium red onions, cut into 1/4-inch-thick slices 4 (10-inch) flour tortillas 1/2 cup mayonnaise 1 small garlic clove, minced 1 tablespoon fresh lemon juice 3/4 cup chilled crumbled feta cheese 1/2 cup fresh mint leaves

Instructions:

Preheat the oven to 350 degrees F and preheat a charcoal grill and let the coals burn down to a gray ash. (Alternatively, preheat a broiler and lightly oil a broiling pan.) Brush the eggplant slices with the 1/2 cup oil and season both sides with salt and pepper. Grill or broil on a rack set 5 to 6 inches from the heat, turning once, until tender, about 5 minutes. Transfer to a baking sheet to cool. Brush the onions with the remaining 2 tablespoons oil and season with salt and pepper. Grill or broil until brown and tender, about 5 minutes. Wrap the tortillas in foil and heat in the oven for 5 minutes. Whisk the mayonnaise with the garlic and lemon juice in a small bowl to make the aioli. Spread 2 tablespoons of the aioli over each tortilla. Cover the bottom 1/3 of each tortilla with 1/4 of the eggplant and 1/4 of the onions. Sprinkle on a 12/4 of the cheese and top with mint leaves. To make the wrap, fold in the two sides of the tortilla. Roll away from you, tucking in the edges to form a tight cylinder. Wrap the cylinder in foil and cut in 1/2 diagonally right through the foil. The foil becomes the holder to be peeled away as the wrap is consumed. Serve the wrap hot or at room temperature.

Source - Sara Moulton, www.foodnetwork.com

Asparagus Pasta Salad

• Difficulty: Easy
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Yield: 4 servings

Ingredients:

• 1 small shallot or 1/2 large shallot, finely chopped
• 1/3 cup extra-virgin olive oil, eyeball it
• 1 pound asparagus, thin spears
• 2 endive, cored and thinly sliced
• 1/2 small red bell pepper, chopped
• 1/2 pound bow tie pasta, farfalle, cooked to al dente and cooled
• 1/2 cup frozen green peas
• 1/4 cup chopped flat leaf parsley, a couple of handfuls
• 3 tablespoons white wine vinegar
• Salt and freshly ground black pepper

Instructions:

Heat shallot and oil in microwave safe covered dish for 30 seconds or in a small pan on the stovetop over medium low heat for 5 minutes. Allow oil to cool back to room temperature. Hold a spear of asparagus at each end and snap it. The spear breaks where the tender tops meet the tough bottoms. Line the broken spear up with the bundle of cleaned asparagus. Cut the spears using the guideline of the snapped spear. Par boil the asparagus tops in 1 inch simmering water covered for 3 to 5 minutes. Cool under cold running water and drain. Cut asparagus into 1-inch pieces on an angle and add to a bowl. Combine chopped, cooked asparagus with shredded endive, red bell pepper, cooked pasta, green peas and chopped parsley. The peas will defrost as you toss salad. Pour vinegar into a small bowl and whisk in cooled shallot oil. Pour dressing over salad and toss. Season salad with salt and pepper, to your taste and toss again.

Source: Rachel Ray, www.foodnetwork.com

Mixed Baby Greens Salad with Mandarin Oranges

• Difficulty: Easy
• Prep Time: 10 minutes
• Yield: 4 servings

Ingredients:

• 1 bag mixed baby greens, 10 ounces
• 1 can mandarin oranges, drained
• 1/4 English or European seedless cucumber, thinly sliced
• 2 tablespoons rice wine or white vinegar, eyeball it
• 2 teaspoons sugar
• 3 tablespoons vegetable oil, eyeball it
• 1 teaspoon toasted sesame oil
• Sesame seeds, for garnish, 2 tablespoons
• Salt and freshly ground black pepper

Instructions:

Combine greens, oranges and cucumber in a salad bowl. In a small bowl, combine vinegar and sugar. Whisk in vegetable oil and sesame oil. Pour dressing over salad. Add sesame seeds, salt and pepper and toss.

Source: Rachel Ray, www.foodnetwork.com

Herb Chicken Soup with Spring Vegetables

• Difficulty: Easy
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Yield: 4 servings

Ingredients:

• 3 sprigs fresh flat-leaf parsley, plus 1 tablespoon chopped
• 3 sprigs fresh tarragon, plus 1 tablespoon chopped
• 3 sprigs fresh thyme
• 1 bay leaf
• 1 small onion, chopped
• 2 medium carrots, sliced
• 1 stalk celery, sliced
• 3 long strips lemon zest
• 4 bone-in chicken breast halves, skin removed (2 1/2 to 3 pounds)
• 4 cups chicken broth, low-sodium canned or homemade
• 1 bunch medium asparagus, thick ends trimmed, cut into 1-inch segments
• 1/3 cup fresh or frozen peas 5 medium shiitake mushrooms, stemmed and sliced

Instructions:

Tie the parsley, tarragon, and thyme sprigs and bay leaf together with kitchen twine and put in a large saucepan with the onion, carrot, celery, lemon zest, and chicken breasts. Cover with the broth, bring just to a boil over high heat, skim off any foam that comes to the surface. Adjust the heat to very low and cover. Cook the chicken until firm to the touch, about 20 minutes. Remove the chicken to a platter, when cool enough to handle and pull into large strips; discard the bones. When ready to serve, add the asparagus, peas, and mushrooms to the broth. Cook until the vegetables are just tender, about 3 to 5 minutes, and remove herb bundle. Return chicken to the broth and warm through. Divide chicken between 4 large soup bowls and ladle some broth and vegetables into each bowl. Garnish each soup with the chopped parsley and tarragon. Serve.

Source: Copyright 2005 Television Food Network, G.P. All rights reserved.

Grilled Sausage, Fennel, and Baby Artichoke Spring Pasta

• Difficulty: Easy
• Prep Time: 25 minutes
• Cook Time: 55 minutes
• Yield: 4 servings

Ingredients:

• 4 sweet sausages
• 2 bulbs fennel, quartered
• Salt and freshly ground black pepper
• Olive oil, for grilling
• 1/2 pound dry farfalle (butterfly or bowtie) pasta
• 1 lemon, halved
• 1 small onion, diced
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 20 baby artichokes, trimmed
• 1/4 cup red wine vinegar
• 1 tablespoon Dijon mustard
• 3/4 cup walnut oil
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/4 teaspoon pepper
• 1/2 bunch flat leaf parsley, leaves picked

Instructions:

Heat grill on medium-high. Cook sausages for 10 minutes, making sure to turn to prevent burning. Season fennel with salt and pepper, brush with olive oil, and grill until brown and tender, about 20 minutes. When cool enough to handle, slice the sausages on the bias into 1/4-inch slices, and cut the fennel into similarly sized pieces. Keep the sausage and fennel warm until ready to use. Bring a large pot of salted water to a boil for the pasta. Cook the pasta al dente. In another large pot of water, add lemon, onion, salt, and pepper and bring to a boil. Add trimmed artichokes and top with a small plate to weight down artichokes. Cook until hearts are almost tender, about 15 minutes. Remove from pot and pat dry. Season with salt and pepper, and place on grill to cook for 5 minutes. When cool enough to handle, halve the artichokes. In a medium sized bowl, mix the vinegar and mustard. Slowly whisk in oil until emulsified. Mix in salt, sugar, and pepper. Toss the sausage, fennel, artichokes, and pasta with walnut vinaigrette and plate, garnishing with the whole parsley leaves. Serve immediately.

Source: Rocco DiSpirito, www.foodnetwork.com

Lemon and Garlic Chicken with Spring Market Vegetables

• Difficulty: Easy
• Yield: 4 to 6 servings

Ingredients:

• 1 whole young chicken, about 3 1/4 to 3 1/2 pounds
• 2 teaspoons sea salt
• 2 teaspoons freshly ground black pepper
• 2 tablespoons olive oil
• 1 large vidalia onion, diced
• 3 cloves garlic, finely chopped
• 2 large lemons, juice and zest reserved
• 1/2 cup dry white wine
• 1 to 1 1/2 cups hot chicken stock
• 1/2 pound baby carrots with green tops attached
• 1/2 pound pencil asparagus
• 5 tablespoons butter
• Salt and pepper to taste
• Fresh thyme leaves

Instructions:

Heat the olive oil in a saute pan over medium heat. Add the chicken, skin side down, and brown well before turning to brown the meat side. When the chicken is well browned, add the onions, and cook until golden brown. Add the garlic and cook for 1 minute, add lemon juice and white wine, bring quickly to a boil, reduce heat to a low simmer, cover the pan with a tight fitting lid and cook for 5 to 8 minutes. Add 1 cup of chicken stock and continue to cook, covered, for an additional 15 minutes, or until the chicken is completely cooked. Add additional chicken stock if the pan dries out too quickly. While the chicken is cooking, peel the carrots and place them in a saucepan with 1/4 cup water and a tablespoon butter. Season with salt and pepper and cook the carrots for 2 to 3 minutes over medium heat and set aside. Wash the asparagus and cut off any woody stem attached. Put the asparagus into a pot with 1/4 cup water and a tablespoon butter and salt and pepper. Cook over low heat for 2 minutes and set aside. When the chicken is fully cooked, remove from the saute pan and place on a platter. Carefully ladle off any grease that has accumulated on the surface of the stock and swirl in the remaining 3 tablespoons butter to give a smooth silky finish.

Source: Sara Moulton, www.foodnetwork.com

Crispy Potato Slices with Herb and Garlic Goat Cheese

• Difficulty: Easy
• Yield: about 40 hors d’oeuvres

Ingredients:

• 2 russet potatoes
• 1/4 cup olive oil
• 8 ounces soft mild goat cheese
• 3 to 4 tablespoons milk
• 1/4 cup finely chopped fresh herbs, i.e. parsley, chervil, thyme, and/or tarragon
• 1 garlic clove, finely minced
• Salt and freshly ground black pepper
• Pink peppercorns, chopped toasted pistachios, finely chopped red bell pepper and/or fresh herb sprigs, for garnish

Instructions:

Preheat the oven to 400 degrees F. Cut the potatoes crosswise into 1/4-inch-thick slices and arrange in a single layer on one or more oiled baking sheets, as needed. Drizzle the potato slices with olive oil. Roast them in the oven, turning them once, for about 30 minutes or until golden brown and crisp. If potato slices are roasting unevenly, rotate the baking sheet occasionally. Transfer the potatoes to paper towels to drain and season with salt. In a food processor combine the goat cheese, milk, herbs, garlic, and salt and pepper to taste and puree until smooth. Top each potato slice with a dollop of the cheese mixture either with a teaspoon or piped from a pastry bag. Garnish each hor d’oeuvre with the pink peppercorns, pistachios, red bell pepper or herb sprigs.

Source: Sara Moulton, www.foodnetwork.com

Spinach Artichoke Calzones

• Difficulty: Medium
• Prep Time: 15 minutes
• Inactive Prep Time: 1 minute
• Cook Time: 15 minutes
• Yield: 4 calzones

Ingredients:

• 2 cups part skim ricotta
• 1/4 teaspoon nutmeg, freshly grated or a few pinches ground
• A few grinds black pepper
• 1/2 cup (a couple of handfuls) grated Parmigiano, plus extra, for sprinkling
• 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
• 1 (15-ounce) can quartered artichoke hearts, drained and coarsely chopped
• 2 cloves garlic, finely chopped
• 2 (10-ounce) tubes refrigerated pizza dough
• 2 cups shredded mozzarella
• Garlic oil (1 or 2 cloves chopped and heated in 1/2 cup extra-virgin olive oil)
• 2 cups tomato sauce, marinara or pizza sauce, for dipping or Five Minute Spicy Marinara, recipe follows

Instructions:

Preheat oven to 425 degrees F. Combine first 7 ingredients in a bowl. Roll each pizza dough out on a cookie sheet, and halve each cross-wise. Spread 1/2 cup mozzarella and up to 1/4 of filling on each rectangle. Work on just half of the surface of each rectangle of dough, then fold dough over top of filling and pinch edges firmly to seal. For a half-moon “pizza parlor” look to your calzones, mound filling into a half-moon shape, fold dough over top trim edges of dough to follow the rounded shape, then seal edges. Tie strips of dough scraps in knots, brush with garlic oil and sprinkle with grated cheese. Bake knots with calzones. If your dough tears, remove a little of the filling and repair. Repeat the process, spacing the calzones evenly on baking sheet. Bake the calzones for 12 to 15 minutes or until golden brown all over. Serve calzones with warm tomato or pizza sauce for dunking.

Cook’s Note: Freeze any remaining filling in a small plastic container and use it to stuff a chicken breast on another day.

Five Minute Spicy Marinara

2 tablespoons (two turns around the pan) extra-virgin olive oil 3 cloves garlic crushed 1/2 teaspoon crushed red pepper flakes 1 (32 ounce) can chunky style crushed tomatoes Salt and pepper 1 teaspoon Italian dried seasoning 1 handful Italian parsley leaves, chopped Add olive oil to medium saucepan over moderate heat. Add garlic and crushed pepper to the heated olive oil; when pepper snaps and garlic sizzles, stir in crushed tomatoes. Season sauce with salt, pepper, and Italian seasoning. Cook for five minutes and stir in parsley. Serve. Yield: 4 servings

Source: Rachel Ray, www.foodnetwork.com