1. In Dutch oven bring 3 inches water to boiling. Add noodles and 1 teaspoon olive oil. Cover. Cook 6 minutes or until tender; drain. Lay noodles in single layer on waxed paper. Cover; set aside.
2. Meanwhile, shred peel from lemon; halve lemon. Juice 1 half, cut remaining into wedges.
3. Season chicken with salt, pepper, and 1/2 of lemon peel. In skillet heat 1 tablespoon oil over medium-high heat. Add chicken. Cook 10 minutes or until no pink remains, turning once. Add olives; heat through. Remove from heat.
4. In microwave-safe bowl combine ricotta, the lemon juice and 1/2 teaspoon each salt and pepper. Cook on 100 percent power (high) for 30 seconds stirring once.
5. Spoon ricotta mixture into bowls. Top with noodles, chicken, and olive mixture, remaining lemon peel, and the fresh rosemary. Pass lemon wedges.

Serves 4.

1. Heat oven to 450ºF.
2. Brown sausage in a nonstick skillet over medium-high heat for 5 minutes. Drain off most of fat.
3. Add red onion and arugula, sauté 2 minutes or until arugula is wilted, then stir in roasted red pepper strips. Spread crust with 1⁄2 cup ricotta; top with sausage mixture.
4. Dollop with remaining ricotta; sprinkle with Parmesan. Bake directly on oven rack 8 minutes.

Serves 4.

1. To make Lemon Dressing: Whisk together all dressing ingredients in bowl or shake in jar.
2. To make Salad: Cook beets in boiling water 20 to 30 minutes, or until easily pierced with knife. Drain and cool. Cut off stem ends, and rub off peel. Cut beets into thin wedges. Toss beets with vinegar in bowl.
3. Meanwhile, cut fennel in half lengthwise, and thinly slice each half into semicircles. Transfer to separate bowl.
4. Cut peel from oranges, and cut orange sections from pith. Do this over bowl of fennel slices, squeezing extra juice into bowl and adding orange sections.
5. Combine greens, radicchio, and red onion on large platter. Top with fennel and oranges, then beets and olives. Drizzle 2 to 3 Tbs. Lemon Dressing over Salad. Serve remaining dressing on side.

Serves 8.

1. Preheat oven to 475°F with racks in upper and lower thirds, with a 4-sided sheet pan in lower third.
2. Toss fries with 2 tablespoons oil in hot sheet pan, then bake according to package instructions until golden and crisp.
3. Meanwhile, pat steaks dry, then rub with peppercorns and 1/2 teaspoon salt.
4. Heat remaining tablespoon oil in an ovenproof 12-inch heavy skillet over medium-high heat until it shimmers. Sear steaks on all sides, about 3 minutes total. Transfer skillet to upper third of oven and roast 9 to 10 minutes for medium-rare. Transfer steaks to a plate and let rest 5 minutes.
5. Add wine to skillet and boil, scraping up brown bits, until reduced by half, about 1 minute. Add water and meat juices from plate and boil briskly until reduced by half, 3 to 4 minutes. Whisk in butter until incorporated. Season with salt and pepper.
6. Sprinkle fries with tarragon. Serve steaks with sauce and fries.

Serves 4.

1. Heat oven to 375 degrees. Place pecans on a rimmed baking sheet; bake until fragrant, 3 to 5 minutes. Let cool.
2. Transfer pecans to the bowl of a food processor; pulse until finely ground. Transfer ground pecans into a small bowl; set aside.
3. Combine flour and pecans in the bowl of a food processor; pulse briefly to combine. Add butter; pulse until mixture resembles coarse meal. Add cheese; process until dough comes together and is well combined.
4. Transfer dough to a work surface. Shape dough into a 2-inch-wide log. Wrap with plastic wrap, and refrigerate for at least 24 hours.
5. Heat oven to 325 degrees. Slice chilled log into 1/4-inch-thick slices. Transfer slices to a parchment-lined baking sheet. Bake immediately, rotating once, until crackers are golden brown and firm in the center, 25 to 35 minutes. Transfer to a rack to cool. Crackers may be made a day ahead and kept in an airtight container at room temperature.

Makes 20 crackers.

1. Stir the flour, salt, lemon peel, and thyme together in a medium bowl.
2. With your fingertips, rub the butter into the dry ingredients until a coarse, crumbly mixture forms.
3. Blend the lightly beaten egg, egg yolks, and water together. Reserve 1 tablespoon of the egg mixture for brushing.
4. Make a well in the center of the flour. Add the remaining egg mixture and blend together with your hands without kneading the dough together; the dough will look a bit crumbly. Turn the dough out onto a lightly floured work surface. Knead the dough together once or twice, just until it sticks together. Press the dough into a 1-inch disc, wrap in plastic film, and refrigerate until firm, about 1/2 hour.
5. Preheat the oven to 350°F and line the bottom of a baking sheet with parchment paper or a nonstick baking mat. Remove the dough from the refrigerator, unwrap, and place it on a floured work surface.
6. Press the dough into a 6-by-5-inch rectangle. With a rolling pin, roll the dough into a larger 10-by-7-inch rectangle, about 1/4 inch thick. Cut the dough in half, forming two 5-by-7-inch pieces. Using a pizza wheel or sharp paring knife, cut into 1/2-inch-wide strips.
7. Carefully place the cookies on the prepared baking sheet leaving a little room between each cookie. Brush the tops with the reserved egg mixture and sprinkle a little coarse sea salt on top. Gently press the salt into the surface of each cookie so it does not fall off.
8. Bake until lightly browned, about 20 minutes. Transfer to a cooling rack and serve warm or at room temperature. Store the cookies in an airtight container at room temperature for up to 1 week.

Makes 26 cookies.