Ingredients

1-1/2 pounds ground beef
1 tablespoon chopped fresh dill
1 tablespoon chopped flat-leaf parsley
1 large shallot, finely chopped
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup extra-virgin olive oil
Dijon mustard
12 soft dinner rolls, such as potato rolls, split
1/2 pound white cheddar cheese, shredded
3 plum tomatoes, sliced

Directions

1. Preheat the broiler. In a bowl, combine the ground beef, dill, parsley, shallot, salt and pepper; form into 12 patties.
2. In a large skillet, heat 2 tablespoons olive oil over medium-high heat; add 6 patties and cook for 2 minutes, then flip and cook for 1-1/2 minutes more for medium-rare. Repeat with the remaining olive oil and patties.
3. Spread some mustard on the roll bottoms and arrange on a broiler pan; place a patty on each and top with the cheese. Melt the cheese under the broiler, about 30 seconds. Cover with the tomato slices and roll tops.

Serves 12.

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Ingredients

For filling
1 medium onion, finely chopped
2 flat anchovy fillets, rinsed and chopped
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
1/2 teaspoon finely chopped fresh rosemary
3 tablespoons extra-virgin olive oil
1/2 cup Niçoise or other brine-cured black olives, pitted and coarsely chopped
For dough
1 1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 1/2 tablespoons cold unsalted butter, cut into small pieces
1/2 cup whole milk

Directions

1. Make filling: Cook onion, anchovy, bell peppers, rosemary, a rounded 1/4 teaspoon salt, and 1/8 teaspoon pepper in oil in a heavy medium skillet over medium heat, stirring occasionally, until onion is golden, about 10 minutes. Transfer to a bowl and stir in olives, then cool filling.
2. Make dough while filling cools: Preheat oven to 400°F with rack in middle. Whisk together flour, baking powder, and salt in a bowl. Blend in butter with a pastry blender or your fingertips until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add milk and stir with a fork until a shaggy dough forms. Gently knead dough 8 to 10 times with floured hands on a lightly floured surface.
3. Assemble tarts: Roll out dough into a 12-inch square (1/4 inch thick) on a lightly floured surface with a floured rolling pin. Cut into 3 equal strips. Arrange strips 1 inch apart on an ungreased baking sheet and spread with filling, leaving a 1/2-inch border around edges.
4. Bake until crust is golden, 20 to 25 minutes. Transfer to a rack using a large metal spatula and cool to warm or room temperature. Cut crosswise into 1-inch pieces.

Serves 6.

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Ingredients

Juicy Margarita
1 cup tequila (preferably 100% blue agave)
1/2 cup Cointreau
1 1/4 cups fresh lime juice
1/4 cup fresh lemon juice
1/4 cup fresh orange juice
1/4 cup superfine sugar
4 teaspoons honey, warmed
Shrimp:
2 tablespoons vegetable oil
1 chipotle in adobo, seeded and minced
Salt and freshly ground pepper
1 1/4 pounds medium shrimp, shelled and deveined
Lime wedges, for serving

Directions

1. Combine all of the ingredients in a large pitcher and stir to dissolve the sugar.
2. Preheat the broiler. In a glass bowl, mix the 1/4 cup Juicy Margarita (reserve the rest for another use or enjoy over ice as a cocktail), oil and chipotle. Season with salt and pepper, add the shrimp and toss to coat. Let stand at room temperature for 15 minutes.
3. Drain the shrimp and arrange them on a baking sheet. Broil the shrimp as close to the heat as possible for 2 to 3 minutes, turning once, until opaque and cooked through. Put 2 shrimp on each of 16 skewers and serve warm or at room temperature with lime wedges.

Makes 32 shrimp.

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Ingredients

16 ounces goat cheese, room temperature
4 scallions, thinly sliced
1/2 cup coarsely chopped fresh mint
1/8 teaspoon red-pepper flakes, plus more for garnish
1 jar (7 ounces) piquillo peppers (about 15 peppers), drained, liquid reserved
2 lemons
Spring onions, for garnish (optional)

Directions

1. Place goat cheese, scallions, mint, red-pepper flakes, and reserved piquillo liquid in a bowl. Zest and then juice lemons into the bowl, straining seeds. Mix until well combined.
2. Using a small spoon, fill each pepper with about 2 tablespoons of the goat cheese mixture. Alternatively, pipe the mixture into the peppers. Place on a serving plate, and sprinkle with red-pepper flakes; garnish with spring onions if desired. Serve immediately, or cover and refrigerate until ready to serve, about 1 hour.

Serves 4.

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Ingredients

8 oz. dried rigatoni
2 cups fresh broccoli florets
1 2 to 2-1/4 lb. whole roasted chicken
1 5.2-oz. pkg. semisoft cheese with garlic and fine herbs
3/4 to 1 cup milk
1/4 cup oil-packed sun-dried tomatoes, drained and snipped
1/4 teaspoon freshly ground black pepper
Fresh Italian (flat-leaf) parsley, optional

Directions

1. In large saucepan cook pasta according to package directions, adding broccoli florets during the last 3 minutes of cooking time.
2. While pasta is cooking, remove meat from roasted chicken. Coarsely chop chicken. Drain pasta and broccoli; set aside.
3. In same saucepan combine cheese, the 34 cup milk, tomatoes, and freshly ground black pepper. Cook and stir until cheese is melted.
4. Add pasta mixture and chicken. Heat through. If necessary, thin with additional milk. Sprinkle fresh parsley.

Serves 4.

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