Ingredients

12 ounces linguine (3/4 of a box)
2 tablespoons olive oil
3 small zucchini, cut into thin half-moons
Kosher salt
1 15-ounce can chickpeas, rinsed
2 cloves garlic, sliced
1/4 teaspoon crushed red pepper
1/2 cup grated Parmesan (2 ounces)

Directions

1. Cook the pasta according to the package directions. Reserve 1/2 cup of the pasta water, drain, and return the pasta to the pot.
2. Meanwhile, heat the oil in a large skillet over medium heat. Add the zucchini and 1/2 teaspoon salt. Cook, tossing often, until just tender, 4 to 5 minutes. Add the chickpeas, garlic, and red pepper and cook until heated through, 2 to 3 minutes.
3. Toss the pasta with the reserved pasta water and 1/4 cup of the Parmesan. Divide the pasta among bowls and top with the zucchini mixture and the remaining 1/4 cup of Parmesan.

Serves 4.

Nutritional information per serving: Calories 507, Fat 13g, Sat Fat 3g, Cholesterol 10mg, Sodium 697mg, Protein 21g, Carbohydrate 74g, Fiber 5g.

print recipe

Ingredients

8 tablespoons purchased Greek-style vinaigrette
2 tablespoons minced fresh mint
1/2 cup orzo (rice-shaped pasta)
1 red bell pepper, cut into 1-inch square pieces
3 Japanese eggplants
2 medium zucchini, cut into 1/2-inch-thick rounds
1/2 cup crumbled feta cheese

Directions

1. Prepare barbecue (medium-high heat). Blend vinaigrette and mint in small bowl for dressing. Cook orzo in medium saucepan of boiling salted water until just tender but still firm to bite; drain. Return orzo to same pan. Mix in 3 tablespoons dressing. Season with salt and pepper.
2. Thread bell pepper, eggplant and zucchini onto 4 metal skewers; brush with dressing. Grill vegetables until tender and just charred, turning and brushing often with dressing, about 12 minutes.
3. Divide orzo between 2 plates. Place vegetable skewers atop orzo. Sprinkle with cheese and serve.

Serves 2.

print recipe

Ingredients

5 navel oranges (preferably Cara Cara), divided
1 1/2 cups sugar, divided
1/4 cup water
2 tablespoons (1/4 stick) unsalted butter
1/8 teaspoon coarse kosher salt

Directions

1. Very thinly slice 1 orange into rounds (about 1/16 to 1/8 inch thick). Remove any seeds. Place slices in medium bowl and add 1/2 cup sugar; let stand at room temperature 1 hour.
2. Combine 1 cup sugar and 1/4 cup water in heavy large saucepan. Stir over medium heat until sugar dissolves. Increase heat; boil without stirring until syrup is deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes. Remove from heat. Carefully add orange-sugar mixture to caramel (mixture will bubble up). Return pan to medium heat; simmer until orange slices are tender, stirring occasionally, 12 to 15 minutes. Cool 10 minutes.
3. Transfer orange mixture to processor; add butter and coarse salt and process until orange slices are very finely chopped. Pour mixture through fine strainer set over bowl, pressing on solids to release as much liquid as possible (sauce will be thick). Cool. Cover and chill up to 2 days. Rewarm before using.
4. Using sharp knife, cut off peel and white pith from 4 oranges. Working over bowl to catch juices and using small sharp knife, cut between membranes to release segments into bowl. Mix orange segments and juices from bowl into warm sauce.

Makes 3 cups.

Nutritional Information per serving (1/4 cup): Calories (kcal) 137.1, Fat (g) 1.9, Saturated Fat (g) 1.2, Cholesterol (mg) 5.0, Carbohydrates (g) 31.0, Dietary Fiber (g) 1.0, Total Sugars (g) 29.1, Net Carbs (g) 30.0, Protein (g) 0.4

print recipe

Ingredients

2 Tbsp. olive oil
1 to 1-1/4lb. chopped mixed mushrooms ( 4 cups)
1 clove garlic, minced
2 tsp. snipped fresh oregano or 1/4 tsp. dried oregano, crushed
2 Tbsp. dry Marsala (optional)
1 tsp. anchovy paste or soy sauce
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
2-1/2 to 3 lb. meaty chicken pieces
Salt and freshly ground black pepper
Lemon Halves (optional)
Fresh Oregano Sprigs (optional)

Directions

1. In a large skillet heat olive oil over medium heat. Add mushrooms, garlic, and oregano. Cook until mushrooms are lightly browned and tender, 6 to 8 minutes, stirring occasionally.
2. Remove from heat. Stir in Marsala, anchovy paste, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Return to heat and cook and stir 2 minutes more. Remove from heat and allow to cool slightly, about 10 minutes.
3. With your hands, loosen skin of each chicken piece on one side. Stuff mushroom mixture evenly beneath the skin. Sprinkle chicken lightly with salt and pepper.
4. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place chicken pieces, bone sides down, on grill rack over drip pan. Cover and grill for 50 to 60 minutes or until chicken is no longer pink 170 degreesF for breast halves, 180 degreesF for thighs and drumsticks. For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place chicken pieces on grill rack; grill as above.
5. Serve with fresh lemon and garnish with oregano.

Serves 4-6.

print recipe