Ingredients

1 tablespoon Dijon mustard
6 ounces thinly sliced smoked turkey
3 ounces Brie cheese, thinly sliced
1/2 thick ends trimmed bunch watercress
8 slices multigrain bread
1/2 cup Cherry Compote

Directions

1. Divide mustard, turkey, Brie, and watercress among four slices of bread.
2. Top with cherry compote and remaining bread. Halve and serve.

Makes 4 sandwiches.

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Ingredients

2 cups fun-shaped pasta, such as fusilli, cavatappi, gemelli, farfalle, or what I used here, campanelle
For the pesto
1 tablespoon walnuts
1 tablespoon pine nuts
1/2 cups fresh basil leaves, packed
1-2 cloves garlic, peeled
1/2 cup finely grated parmesan cheese
2-4 tablespoons olive oil
salt and freshly ground pepper
For the salad
30 black Kalamata olives, pitted and roughly chopped
1 1/2 cups fresh spinach, chopped
1 cup grape or cherry tomatoes, sliced in half
1/4 cup sun-dried tomatoes in oil, roughly chopped
1/4-1/2 cup crumbled goat cheese
1/2 cup finely grated parmesan cheese

Directions

1. In a large pot of salted boiling water, cook the pasta according to the directions on the label, until al dente. Drain and let cool slightly.
2. Meanwhile, toast the nuts in a small skillet over low heat until fragrant and golden, 5 minutes, taking care not to burn.
3. In a food processor, combine the toasted nuts with the basil, garlic, parmesan cheese, olive oil, salt and pepper. Process until smooth.
4. In a large bowl, stir the cooled pasta with the pesto, being sure to combine well.
5. Add the remaining ingredients and toss gently until everything is combined. Chill until ready to serve.

Serves 4.

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Ingredients

Olive oil
3 firm but ripe peaches, pitted, quartered
2 tablespoons sugar
2 tablespoons brandy
1 tablespoon fresh lemon juice
1/2 cup mascarpone cheese, room temperature
1/4 teaspoon vanilla extract
3/4 cup dry white wine

Directions

1. Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Lightly brush the grill pan or rack with oil. Place the peaches on the grill pan and do not move the peaches, otherwise you will not have those great grill marks. It takes about 2 to 3 minutes per side to get those grill marks. Grill the peaches until the grill marks are formed, slightly softened and heated through, about 5 to 6 minutes total.
2. Meanwhile, stir the sugar, brandy, and lemon juice in a medium bowl to blend. Set the brandy mixture aside.
3. As the peaches are ready, remove them from the grill and place them in a shallow baking dish. Top them with the brandy mixture, and toss to coat. Set aside for 15 minutes and allow to marinate, tossing occasionally.
4. Meanwhile, stir the mascarpone and vanilla in a small bowl to blend.
5. Divide the grilled peach mixture equally among 6 coupe dishes. Pour the wine over the peaches. Dollop the mascarpone mixture atop the peaches, and serve.

Serves 6.

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Ingredients

1 tablespoon vegetable oil
1 pound boneless chicken breast, cut into strips
2 teaspoons ground coriander
1/2 cup chicken broth
1 cup coconut milk
1 mango, peeled and cut into 1/2 inch pieces
Salt and pepper
Two 15-ounce cans black beans, rinsed
2 tablespoons fresh lime juice
1/4 cup chopped mint

Directions

1. In a large skillet, heat the oil over high heat. Add the chicken and cook, turning once, until browned, about 3 minutes.
2. Add the coriander, and stir for about 30 seconds. Add the chicken broth, lower the heat and simmer for 3 minutes, scraping up any browned bits; transfer to a plate.
3. Add the coconut milk to the skillet, increase the heat and boil to reduce by half, about 4 minutes. Stir in the mango and cook until warmed through. Return the chicken to the skillet, toss and remove from the heat; season with salt and pepper.
4. Meanwhile, in a medium saucepan, simmer the black beans over low heat. Stir in the lime juice and 3 tablespoons mint.
5. Divide the beans among 4 plates. Top with the chicken and remaining mint.

Serves 4.

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Ingredients

2 cups cooked or canned black-eyed peas, drained
1 yellow onion, chopped
1 egg, lightly beaten
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
Vegetable oil, for brushing on the patties and the grill rack
All-purpose flour, for dusting the patties
6 hamburger buns, split
Mustard
Mayonnaise or sandwich spread
Ketchup
18 bread-and-butter or dill pickle slices
6 tomato slices
6 lettuce leaves

Directions

1. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill for medium-high.
2. To make the patties, mash the peas in a large bowl with a fork. Add the onion, egg, salt, pepper, ketchup, and Worcestershire sauce; mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns. Lightly brush the patties on both sides with oil, then lightly dust with flour.
3. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once very carefully, until well browned, firm to the touch, and no longer gooey when cut into with a small, sharp knife, 5 to 6 minutes on each side.
4. During the last few minutes of cooking, place the buns cut side down, on the outer edges of the rack to toast lightly.
5. To assemble the burgers, generously spread the cut sides of the buns with mustard, mayonnaise, and ketchup. On each bun bottom, place a patty, 3 pickle slices, a tomato slice, and a lettuce leaf. Add the bun tops and serve.

Serves 6.

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