Whenever I talk to friends who garden, every single one of them, no matter where they live, mentions how plentiful zucchini are.  Some of them say they have such a bumper crop that they resort to creative tactics for unloading it on unsuspecting neighbors.  This includes loading up a bag with zucchini and leaving it hung on the front door or leaving a bag on the porch.  Should you be the lucky recipient of such vegetable abundance, fret not, because today I have a recipe that will have you rejoicing at your good fortune instead of shaking your fist saying, "Not more zucchini!"

Now this recipe is not only good if you have zucchini lying around, it's also good for hot summer days because it doesn't require you to turn on the oven.  I am grateful for this because I live in North Carolina, where, as I have mentioned before, some residents refer to the worst of summer as "Hell's Front Porch," or what I call "Satan's Sauna."

You can put as much or as little effort into this dish as you desire.  And if you are hot, or worse, hot and tired, you probably don't have a lot of energy to invest in making dinner.  You can make your own pesto or you can buy some at the store.  You can grill the zucchini*, or pan sauté it, or, depending on how much you make, roast it in a toaster oven.  You can put a cheese grater and a hunk of cheese on the table or you can buy pre-grated cheese.  I won't judge.  The important things to remember are that the recipe doesn't use the oven, it comes together quickly, it uses a lot of zucchini (if you need it to), and IT'S DELICIOUS!  Like so delicious that I don't want to share the leftovers with my husband.   So go make this dish, and oh, things come together very quickly at the end!

Zucchini Pesto Pasta
Serves 4-6

​First, make the Pesto (or buy a jar at the store):
4 ounces fresh basil, de-stemmed, washed and dried.
⅓ cup pine nuts, toasted
⅓ cup grated Parmesan or Pecorino Romano, loosely packed in the measuring cup
½ small lemon, juiced
½ teaspoon of ground black pepper
½ teaspoon of kosher or sea salt
⅓ cup of good quality extra virgin olive oil

In a food processor, pulse the basil and pine nuts 10 times.  Add the cheese, salt, pepper, lemon and pulse to combine.  Turn on the food processor and add the olive oil slowly through the feed tube.  Taste.  If it tastes a little flat, add another squeeze of lemon juice.  Add salt and pepper to taste.  Process once more.

Storage: In a covered container in the refrigerator for up to four days or in the freezer for two months.  

Second, make the pasta and zucchini.
Water and salt for the pasta
10-12 ounces of penne pasta (or whatever pasta shape you prefer) 
4 small to medium zucchini, washed, ends trimmed, cut into large 1-inch pieces
Good quality extra virgin olive oil
Sea salt and freshly ground black pepper 

Fill a large pot 3/4 full of water (I use a 5-quart dutch oven), add 2 teaspoons of salt, and bring to a rolling boil.   

While the water is heating up, heat a skillet over medium low.  Pour in 2 tablespoons of olive oil, add the zucchini, and cook until nearly tender.  Season with salt and pepper.  Stir infrequently so that the zucchini has a chance to become light golden brown on the outside.  Cooking the zucchini will take a good 10-15 minutes.  Once the zucchini are done cooking, you may have a couple minutes left on the pasta, so reduce the heat under the zucchini to low until ready to put it in the final pasta dish.  

Cook the pasta according to the manufacturer's directions.  And here's where I tell you that I always cook it 30 seconds less than that for perfectly al dente pasta.  VERY IMPORTANT: 1 to 2 minutes before the pasta is finished cooking, reserve some pasta water by ladling a cup or two of pasta water into a heat proof measuring cup with a pour spout.  

While the pasta and the zucchini are cooking, prepare for everything that happens right at the end.  Put a colander in the sink.  Have olive oil nearby.  Near the end of cooking the pasta reserve some of the cooking water.

Once the pasta has reached desired doneness, it's go time!  Drain the pasta into the colander.  Pour a tablespoon or two of the good olive oil back into the pot and swirl the pot to cover the bottom.  Then add the pasta, and stir to coat it with olive oil.  Put the pot back on the stove over very low heat.  We're done cooking the pasta so the heat is just to keep it warm.  Next add the pesto and stir so that all the pasta is covered. 

Now, the magic happens.  Add a little bit of the pasta water, no more than 1/4 cup, to the pot, and stir to create a creamy pesto sauce.  If it's too thick, add a little more pasta water, stir, and determine if you need more.  When the sauce is coating each piece of pasta, and it looks good to you, stop adding water.  Add the zucchini and stir to combine.  Let's eat.

I recommend serving this in shallow bowls and passing cheese at the table.

* If you choose to grill the zucchini, follow the instructions in this recipe, but skip the tahini sauce.  When the zucchini is done, cut it into small bite-size pieces, and add it to the pasta after the pasta has been coated with the pesto sauce.  
​

When it is hot and humid and sticky outside -- what more than one neighbor here in North Carolina has referred to as "Hell's Front Porch" -- the last thing we want to eat is something hot and heavy.  Instead, we opt quite often for a very big salad.  It's quick, it's delicious, and it's satisfying.

The Big Summer Salad has its origins in summer visits to see my mom when she was living in Denver.  She'd pick me up at the airport and we would head straight to the Cherry Creek Grill to split a Macho Salad and a dessert.  That salad showed me that a glorious dinner salad has protein and fun textures (crunchy nuts) and something creamy plus lots of vibrant colors.  And a surprise.  A good salad can become great with an element of surprise.  In the case of the Macho Salad, the surprise was chopped dates.  And I don't mean the sugar-coated, pre-packaged dates.  I mean the real fruit from a palm tree somewhere in the California desert.  

I've played with the formula to create my own salad, what I call The Big Summer Salad.  And I am presenting a recipe for it here.  But this is more than a recipe.  This is an invitation for you to play with your food and come up with your own version of The Big Summer Salad.  What flavors speak to you?  What textures make eating fun and pleasurable for you?  What colors do you want on the plate so it's a joy to the eye?

We always eat The Big Summer Salad with a vinaigrette made of 1/3 cup good quality aged balsamic vinegar and 3/4 cup good quality extra virgin olive oil mixed in this cruet.  We keep the flavor of the dressing simple so the salad ingredients can shine.   This salad is a good repository for leftover chicken or even leftover grilled shrimp.  If you've got a random carrot rolling around in the vegetable drawer, then grate it and toss it in.  If you love cheese, well so does this salad.  I tend to skip it, but my husband loves topping his with goat cheese.  Again, this salad is really flexible.  Consider all amounts listed in the recipe below as suggestions.

The Big Summer Salad
Serves 4 and can easily be doubled to feed more

8 ounces spring mix
2 cups of cooked chicken, shredded or protein of your choice
1 pint of ripe cherry tomatoes, either halved or quartered
1 cup or so of thinly sliced cucumber
1 cup of diced celery
2/3 cup fresh dates (I like Medjool), pitted and chopped
1 large or 2 small avocados, peeled, pitted, and thinly sliced

Optional add-ons:

• Cheese, either grated, crumbled, or sliced with a vegetable peeler
• Nuts (I like toasted sliced or slivered almonds)
• Chopped cooked bacon
• Whatever sounds, looks, and tastes good to you.  It's your salad!

​
For each salad, place a huge handful of spring mix on a dinner plate.  Next, sprinkle the chicken over followed by the tomatoes, cucumber, and dates.  At this point, add any of the optional items.  Very last, top with the avocado slices.  Drizzle the dressing over the salad.  Hot tip: use a steak knife and fork to cut up the salad, and enjoy!

​Note: this post contains affiliate links.

When the weather turns warm, my food desires change.  Instead of heavy stews, I crave lighter dishes, like this shrimp pasta.  It's a mainstay in our house from spring through fall, and sometimes in winter because we often have the ingredients on hand.  It's a fairly simple dish full of fresh flavor from sweet shrimp to a hit of lemon with parsley for color and a vegetal note.  If you love garlic, you can put in a lot.  And if you find garlic can be overpowering, then just put in a little.  It's up to you.  Make this dish your own.  Use a good olive oil as it's the base of your sauce, along with some reserved pasta water.  If your olive oil is rancid or has some off-flavors, your sauce may not taste very good.    Regarding the shrimp, you can absolutely buy pre-cooked shrimp.  If you buy raw shrimp, choose a cooking method you find easy and season the shrimp only with salt and pepper.  Our preferred cooking method is grilled.  If we are using frozen shrimp and the weather is not good for grilling, we'll boil the shrimp in 4 cups of water and save the water to make soup or risotto later.   As someone living with celiac disease, I am super picky about my gluten free pasta.  Currently, Jovial is my favorite brand.  My husband even prefers it over wheat pasta because the flavor is so good.  

​Lemony Shrimp Pasta with White Beans
Serves 4

6 ounces regular or gluten free pasta 
1 tablespoon salt
1 pound large shrimp, shelled, deveined, and cooked 
3-4 tablespoons extra virgin olive oil
3-6 cloves of garlic, minced
1/4 - 1/2 teaspoon red pepper flakes
1 15-ounce can cannellini or Great Northern white beans, drained and rinsed
Zest of one lemon
Juice of 1 1/2 lemons
1/3 cup fresh parsley, chopped fine
Extra virgin olive oil
Sea salt and freshly cracked black pepper to taste
​

1. If you haven't cooked the shrimp, do that first.  
2. Fill a 4-quart or larger pot 3/4 full of water and stir in the tablespoon salt.  Set over high heat, covered, and bring to a boil.
3. While the water is heating, cut your cooked shrimp into bite-size pieces and set aside.
4. In a shallow 10-inch or larger skillet add the olive oil, garlic, and red pepper flakes.  Then turn on the heat to low to let the flavors meld and to ensure you won't burn the garlic.  
5. Once the water is boiling, add the pasta and cook for 30 seconds less than the package calls for.  This helps ensure you will have al dente pasta.
6. Add the shrimp and beans to the garlic mixture and continue cooking over low heat.  Add a pinch of salt and a couple of grinds of black pepper.  Stir to combine.  We don't actually want to cook the shrimp any further.  We do want to warm the shrimp and beans.
7. While the pasta is cooking, have nearby a ladle and a heatproof 2-cup liquid measure cup.  Ninety seconds before the pasta is finished cooking, reserve at least one cup of the pasta water.  It is starchy from the pasta and is the base of your sauce.  
8. When the timer goes off, taste one piece of pasta.  You want it to be chewy, not crunchy, and just shy of al dente.  Why? Because the pasta gets cooked a little bit more.  Drain the pasta.  In the pot you cooked the pasta, add some olive oil and swirl it to coat the bottom of the pot.  Add the pasta back to the pot and set over low heat.
9. Add the shrimp-bean mixture to the pot, a couple of tablespoons of pasta water, the lemon juice, the lemon zest, and the parsley.  Stir to combine.  Keep stirring gently until the sauce thickens a bit.  It's magical how pasta water transforms from watery to a sauce that nicely coats each piece of pasta.  This part may take a minute or two so be patient.  And you may need a little more pasta water if the sauce becomes too thick.  Only add one tablespoon of pasta water between stirring sessions to avoid a watery mess.  
10. Serve warm in shallow bowls.  Feel free to pass around some grated pecorino on the side if you'd like.  

​

I cried during Thanksgiving dinner.  Those who know me well will not find this terribly unusual.  I really feel all my feelings.  But this year, I cried over stuffing, and not because it was bad.  I cried because it was so, so good!  And also because when I went gluten free in 2013 I thought my days of eating stuffing at Thanksgiving dinner were over.  I hadn't eaten stuffing in nearly a decade.  To be truthful, rarely do Brian and I make a traditional meal at Thanksgiving.  We've eaten paella, various roasts, and last year we enjoyed a butternut squash lasagna.  The lasagna was so rich we are still recovering from it!  The stuffing I made for Thanksgiving was not made from gluten free bread because frankly so much of gluten free bread resembles styrofoam peanuts that have been pulverized and are being held together by air only to crumble when you take a bite.  Here we have a benefit of moving to the South: cornbread!  Many cornbread recipes call for a combination of cornmeal and wheat flour.  Traditionally, though, cornbread was made with just cornmeal.  And we happen to have locally milled cornmeal.  This stuffing requires you to make traditional cornbread one day and then the stuffing the next day.  It's worth it, and honestly, it's pretty easy.  The most difficult part is planning your time.

NOTE: Bake the cornbread the day before you plan to make the stuffing.

Gluten Free Cornbread Stuffing
Serves 6-8 

Cornbread:
1 1/2 cups cornmeal
1 teaspoon salt
1/2 teaspoon baking soda
1 large egg
1 cup buttermilk
1/4 cup high quality grapeseed or canola oil

Stuffing:
1 8-inch square pan of baked cornbread (using above recipe)
2-3 tablespoons of extra virgin olive oil
1 large yellow onion, not sweet, peeled and chopped
5 stalks of celery, with leaves on if you can find it this way, chopped
1 4-ounce package of diced pancetta, optional
2 tablespoons fresh or 1 1/2 tablespoons dried thyme leaves
4-5 fresh sage leaves, finely chopped, or 1 teaspoon (or more) dried sage
1 teaspoon sea salt or kosher salt
1 teaspoon (or more to taste) freshly ground black pepper
2 cups unsalted chicken broth (bonus points for you if it's homemade)
2 eggs, beaten
1/3-1/2 cup fresh Italian parsley, finely chopped
1 cup toasted pecan pieces, optional

1. Make the cornbread.  Preheat the oven to 400 F.  Grease an 8-inch square baking pan.  In a large bowl, whisk together all the dry ingredients.  In a smaller bowl or wide-mouth pitcher, whisk together the wet ingredients.  Pour the wet ingredients into the dry and stir until well combined.  Pour into the greased baking pan.  Bake for 20-25 minutes until it is golden brown and starting to pull away from the sides of the pan.  Let cool in the pan.  Cover and let sit overnight.
2. Make the stuffing.  Preheat your oven to 375 F.  Grease a 9x13 baking pan.  Heat a large skillet over medium heat.  Add the olive oil and swirl it around.  Add the onions, celery, and, if using it, the pancetta.  Cook until the onions are translucent, stirring often.  Once the vegetables have softened, add the thyme, sage, salt and black pepper.  Cook for another two minutes.  Turn off the heat and let the vegetables cool a bit.
3. While the vegetables are cooling, crumble the cornbread into a large bowl.  Stir in the stock, eggs, parsley, and, if using them, the pecans.  Place the stuffing into your greased 9x13 pan.  Bake for 30-33 minutes, until it's light golden brown on top and starting to brown around the edges.  Let cool for 5 minutes and serve.  

Make it vegetarian: omit the pancetta and use vegetable broth instead of chicken broth.  

About a month ago, we took two acorn squash on a trip.  Yes, really.  We hadn't used them the week before and we reckoned they might go bad while we were away.  With no plan for them, we brought them with us anyway.  

Growing up, I mainly experienced acorn squash as dessert for dinner.  My mom would cut the squash in half, take out the seeds, fill it with a large amount of honey plus butter and seasonings and roast it.  It was a sweet treat that my sugar addicted younger self was always eager to eat.

Now, I'm an adult and I need to be thinking about my nutritional needs and not triggering my sugar addiction.  With that in mind,  I decided to make stuffed acorn squash at the lake home we rented for a week.  It's easy to make at home and it's easy to make on vacation.  It doesn't call for any speciality ingredients or a lot of equipment, and it all comes together in an hour or a bit more.    As the weather is turning cold, stuffed acorn squash is nourishing and filling, not to mention delicious.  Try it and see for yourself!

Stuffed Acorn Squash*
Serves 4

2 acorn squash, cut in half, seeds removed
Olive oil
Sea Salt and Freshly Ground Pepper
1 onion, diced
2-4 cloves of garlic, minced
2 carrots, peeled and diced
2 celery stalks, diced
1 pound of ground meat such as turkey or pork

Preheat the oven to 400.  Rub the squash with oil and season  with salt and pepper.  Roast squash for 40 minutes on a foil lined baking sheet or in a roasting pan that will fit the squash halves.  

While the squash are roasting, prepare the filling.  Place a large sauté pan or skillet on a stovetop burner and heat to medium or medium-low.  Add 2-4 tablespoons of olive oil (or a neutral oil like grapeseed).  Once the oil starts to shimmer, add your onions.  Cook, until the onions are translucent, about five minutes or less, stirring frequently.  Add the garlic, carrots, and celery.  Stir frequently to combine and for even cooking.  Season with salt and pepper.  Let the vegetables cook for approximately 10 minutes.  Add the meat and break it up with a wooden spoon or a fork.  Stir to combine the vegetables and the meat.  Sauté until the meat is cooked through.  If the mixture is looking dry, add a couple of tablespoons of water or chicken broth.  If the vegetables are getting too dark, turn the heat down.  Once the mixture is cooked through, turn the heat to its lowest setting and stir occasionally until the squash are done roasting.  

When the squash have finished roasting, take them out of the oven.  Spoon as much filling as you can into each squash half.  You will have some extra filling that you can pass around at the table.  Once the squash are filled, return them to the oven for 10 minutes so the filling heats through.  Serve one squash half per person.

*I kept this very basic as I wasn't traveling with much more than my salt and pepper grinder.  However, there are a lot of ingredients that would bump up the flavor of the stuffed squash, including:

• Dried sage - add one teaspoon to the filling after you have added all the vegetables but before adding the meat.
• Dried or fresh thyme leaves - add one teaspoon to the filling after you have added all the vegetables but before adding the meat.

​

When I hear various objections to eating healthy or changing eating habits, one of the complaints I hear most often is that healthy food does not taste good.  Let's go ahead and eliminate that idea because frankly it's just not true.  I used to teach a cooking class called Get Saucy! which showed people that combining just a few ingredients could really boost the flavor of your meal.  Sauces are probably what your dinner is missing.  I'm not talking about fancy French sauces that require special tools or fancy techniques.  I am talking about ingredients you can find in your grocery store or that you may already have in your pantry.  And the method for making the sauce could not be simpler.  Maybe it involves a little chopping or perhaps heating on the stove, but that's it.   And when food tastes good you're more likely to eat it.

In the past, I have featured on this blog such flavorful and easy-to-make sauces as Romesco, a surprising combination of roasted red peppers and almonds that is a real crowd favorite around here.  Today I bring you another sauce which is just a handful of ingredients, thrown together and simmered on the stove.  It's not taxing to prepare it, and yet it is so flavorful.  It boosts everything from grilled chicken to roasted cauliflower.  But I'm clearly having a hard time telling you about it.  Why?  Well, it contains anchovies.  And anchovies for a lot of people are a hard sell, but in a sauce they add an addictive salty and umami element that makes you want to lick the plate!  Well, it makes me want to lick the plate.  Also, anchovies are low in mercury and a good source of omega-3 fatty acids and B vitamins.  They can be high in sodium so a little will go a long way.  

The sauce I share today is just a lot of darn good olive oil, some minced garlic, capers, and anchovies.  That's it.  I'm pretty sure the hardest part of this recipe is actually opening the can of anchovies (why?  why does it have to be so hard and dangerous?).  I hope you'll make it and give it a try, especially if you have cooking fatigue, as many of us do from sheltering in place.  One note, all measurements of ingredients, except the olive oil, are suggested.  You are free to put in more or less garlic.  My husband loves capers so I put in an obscene amount of those.  If anchovies are not your thing, or you are just unsure about them, start with one.   This sauce is super easy and super forgiving.  Also, the recipe can easily be cut in half or doubled.

Garlic Caper Anchovy Sauce
Makes approximately 2/3 cup or less

1/2 cup really good quality extra virgin olive oil
2 to 4 garlic cloves, peeled and minced
1 to 2 tablespoons capers, drained and patted dry
1 to 5 oil-packed anchovy filets

Combine all ingredients in the smallest sauce pan you have.  Place the pan over the smallest burner on your stove and turn the heat to low.  You want to simmer the sauce, and keeping the heat on low ensures you will not burn the garlic if you walk away or accidentally check email for 30 minutes.  Over low heat, it's really hard to screw up this sauce.  Stir it every once in a while because you want the anchovies to mostly, if not completely, dissolve in the sauce.  

How to serve: In a bowl passed at the table so people can choose their own amounts.  We like it drizzled over roast fish, grilled chicken, roasted cauliflower, or baked fingerling potatoes.   Enjoy!

The other night I posted on my Instagram stories that I was making clean out the fridge soup and it seemed to resonate with people.  This is likely because we're all cooking more due to sheltering in place.  And because we are all cooking more, most of us probably have some leftover veggies wandering around the bottom of the fridge.  Wasting food is never a good idea, but especially not right now when so many people, from farm workers to grocery store employees, are risking their lives to make sure we all have food to eat.  That's where this soup comes in.  It makes use of what's laying about in your fridge.  It's easy.  It's delicious.  And frankly it's more of a formula than a recipe.  As it is a formula, I've broken this down into the base of the soup, the veggies, and the extras.  I hope you make it because it's very nourishing and that's something we could all use now.

Clean Out The Fridge Soup
Serves 4-6

Base:

• Fat: Please use olive oil.  Thank you.
• Salt: We have a salt grinder filled with coarse sea salt.  It's less salty than table salt.
• Black Pepper:  If you can, always use freshly ground black pepper.
• Spices: Red pepper flakes.  This is personal preference so you can use whatever spices you have to season the soup to make it delicious.  I tend towards less is more.  
• Onion: whatever you have on hand is fine.  In this soup I used one yellow onion plus three scallions.
• Garlic: I used four cloves, but this is personal preference.
• Carrots: I used three medium-sized carrots that we had lying about in the crisper drawer.
• Celery: I used two stalks of celery.  Whatever you have on hand is fine.  Be sure to use the stalks and the leaves as the leaves add flavor.
• Broth or water: Use 6 cups of chicken broth or vegetable broth or a combination of broth and water.  Again, we're cleaning out the fridge so use what you have.
• Base extra: tomato paste or white wine to deglaze the pan before adding the other ingredients.   

Veggies:

• Honestly, use whatever veggies you have on hand that are headed towards past their prime and haven't been assigned to a particular meal.  In this soup I used two zucchini rolling around the crisper drawer.  This is a good time to use spinach, swiss chard, kale, any squash, peppers, tomatoes, etc.

Extras:

• Cheese: If you have a Parmesan rind in the fridge, toss it in the soup as it will add a lot of flavor.  Alternatively, you could grate some Parmesan or Pecorino on the soup at the table.
• Meat: You can tell in the photo above that I added meatballs.  We had some ground pork in the fridge so I rolled it into very tiny meatballs made with just some garlic, salt, and pepper.  You could throw in leftover chicken, Italian sausage, ground turkey or beef, cubed ham, bacon.  Again, use what you have in the fridge that needs to be used so it won't be wasted.
• Herbs:  If you have thyme, throw a couple of sprigs in.  Some rosemary leaves might be nice.  Garnishing the soup with some chopped parsley at the end will add a touch of color and might even go so far as to remind you of dining in a restaurant.  

Method:

1. Chop the onion, garlic, celery, and carrot.  
2. In a 4-quart or larger soup pot or stock pot, heat about three tablespoons of olive oil over medium heat.  Stir in the chopped onion, garlic, celery, and carrot to the pot.  Add a pinch or more of red pepper flakes, 1 teaspoon of salt, and many grinds of black pepper.  Cook until the onion is starting to brown, stirring occasionally to prevent the garlic from burning.  If the pan is looking dry, by all means add another bit of olive oil as it is what an Italian grandmother would do.  
3. If you are using tomato paste, add 2 to 4 tablespoons (1/4 cup), and stir it around the pan both to mix it with the onions and to cook it.  Cook the tomato paste for one minute. 
4. If you are using wine, add up to 1/2 cup and stir it around the pan to deglaze it and scrape the brown bits off the bottom of the pot.  
5. Add the broth or broth-water and stir to combine.  Scrape the bottom of the pan to incorporate the brown bits into the soup.  The bits have a lot of flavor.  Chop any vegetables you are adding, such a squash or a tomato, spinach or chard, and then add them to the soup.  If you are using thyme or rosemary, add them now.  Also, this is the time to add a Parmesan cheese rind if you are using that.  Turn the heat down to low or simmer and put a lid on the pot.
6. While the soup simmers, this is the time to prepare your meat.  If it's already cooked, then chop it or shred it, whatever is most appropriate.  If the meat needs to be cooked, do that now.  Once the meat is cooked and in bite-sized pieces, add it to the soup. Simmer for an additional five to 10 minutes.  Taste the soup.  What does it need?  It might need some salt.  If it tastes flat, a splash of red wine vinegar or some lemon juice (~2 tablespoons) can brighten it.
7. Ladle the soup in bowls, and garnish with parsley if you have it.  Serve hot.  

​

This delicious and easy chicken recipe was born of malaise.  This winter has had so much rain, no snow (which I was promised by the husband when I agreed to move from California to North Carolina), and frankly very little sun.  To top it off, I got a cold (no fever, congestion, a little fatigue).  I love cooking, but not when I am sick.  So I asked my body what would taste good and be easy to fix and it responded, "Roast chicken with veggies."  Seriously.  And that's how I ended up with this very simple and delicious roast chicken recipe that can be made on a weeknight, but also is good enough for company.  

There are a couple of things you need to know about this recipe.  It calls for a spatchcock chicken, which means the backbone has been removed so the chicken can lay flat.  The chicken will cook more quickly this way.   I always buy a whole chicken and cut the backbone out myself, which Brian then uses with the rest of the bones to make homemade broth.  I can't remember the last time we bought chicken broth at the store.   Some of my local grocery stores sell chicken in spatchcock form so the work is done for you.  If this is not the case for you, and your preferred grocery store has a butcher counter, ask the butcher to remove the backbone for you.  Or watch this video to learn how to do it yourself.  Note: Do not skewer the chicken the way the chef in the video recommends.  It's unnecessary.  You'll need a sharp pair of kitchen shears.    

The other thing I need you to know about this recipe is it employs my new favorite insurance policy against burning the veggies.   Why?  Well, have you ever burned butternut squash?  It smells horrible and is completely inedible.  But hey, I learned not to do it.  And to avoid making the same mistake twice, I put some chicken broth in the bottom of the pan.  This has two benefits.  One, your vegetables will not burn.  Two, both the chicken and the vegetables are very moist using this roasting technique.  Win!  Win!  Yum!  Yum!

Easy Roast Chicken with Root Vegetables
Serves 5-6

1 whole chicken, 4-5 pounds, with backbone removed
5-6 whole parsnips
5-6 whole carrots
1 yellow onion
4-10 cloves of garlic, optional
Good quality extra virgin olive oil
Sea salt
Freshly ground black pepper
3/4 to 1 cup of chicken broth
2-3 sprigs of fresh thyme, optional

​Preheat your oven to 400 F.  

Peel the parsnips and carrots and cut off the ends.  When roasting vegetables, you want the pieces all to be about the same size so they finish cooking at the same time.  Looking at each carrot and parsnip, cut each about where the narrow part begins to widen.  Then take the wide pieces that are left and either cut them in half or in fourths so they are about the same size as the narrow pieces of carrot and parsnip.  Set aside.

Cut off the ends and peel the onion.  Cut the onion in half.  For a medium onion, cut each half into thirds.  For a large onion, cut each half into fourths.  Set aside.  If you are using garlic, peel each clove and leave it whole.  Add the garlic to the onions.  

In a large bowl, toss all the vegetables with 2 tablespoons of olive oil, 1 teaspoon sea salt, and 1/2 to 1 teaspoon of freshly ground black pepper.  Spread in the bottom of a roasting pan (Note: A 9-inch by 13-inch baking pan will work as long as the sides of it are 2.5 inches or higher).  ​Pour the chicken broth over and around the root vegetables to coat the bottom of the pan.  Evenly space the thyme sprigs on top of the vegetables.

Rinse and dry your chicken.  In a small bowl, make a paste of 1-2 tablespoons olive oil, 1 teaspoon sea salt, and 1/2 teaspoon of black pepper.  Either brush or rub this mixture all over the chicken, including between the skin and the meat if you can do that without ripping the skin.  Lay the chicken on top of the vegetables in the roasting pan.

Place the chicken in the oven and roast for 1 hour.  After one hour, the internal temperature of the chicken should be around 165 F.   If it's a little below that, continue to cook in 3 to 5 minute increments.  

To serve, move the chicken to a cutting board.  Cut off the thigh with the leg attached, and then separate the the leg from the thigh.  Slice the breast meat.  On each plate, spoon some vegetables and the pan juices.  Top with the chicken.  Delicious!  Hearty!  Perfect for a cold day or a rainy day or a rainy, cold day.

Risotto is one of those dishes that I find intimidates people.  It need not be this way.  Risotto is time consuming, yes, but it is also very simple.  If you can stir and chop, you can make risotto.  And once you understand the basic ratio of risotto -- 4 parts liquid to one part rice -- you can create a lot of delicious meals.  I find a warm bowl of risotto, loaded with seafood, deeply satisfying, especially during what I call the comfort food months (also known as late fall + winter + early spring).

I have a couple of tips to set you up for risotto making success.  First, read through the recipe and have all the ingredients prepped and ready to go.  Second, the recipe calls for an onion.  You want to use a yellow onion, often labeled Spanish.  Do not use a sweet onion, please.  The rice and seafood already have sweet notes.  To balance this sweetness, the recipe calls for lemon zest and parsley.   You will need two large pots, one 3-quart or larger pot, and one stock pot or Dutch oven, the kind of pot you would use to make soup or stew.  In the smaller of the two pots, you will boil the seafood to create a seafood stock that will then be used as the liquid in the risotto.  

Seafood Risotto
Serves ~4

1 to 1.25 pounds of frozen or fresh mixed seafood or shrimp*
4 cups water
2-3 tablespoons extra virgin olive oil
1/2 yellow onion, not sweet, diced
1 cup arborio rice
1/2 cup dry white wine
freshly ground salt and pepper
2 lemons, washed, dried, and zested
1/3 cup fresh Italian parsley, chopped
Pecorino cheese, freshly grated, ​optional

*Both Whole Foods and Trader Joe's sell one-pound bags of mixed seafood.  If you are using frozen seafood, defrost it in it's original plastic pouch or in a Ziploc bag in a bowl of warm but not hot water for 60-90 minutes.  If the water has turned cold before the fish is fully defrosted, pour it out and fill the bowl with warm water.  If you are using fresh seafood, especially shrimp, prepare it by deveining it and cleaning it.

Place the seafood, any liquid that has accumulated in the plastic bag the seafood was defrosted in, and the water in a 3-quart or larger pot and heat to a boil on the back burner of the stove.  Once it comes to a simmer or a boil, check the seafood for doneness.  Shrimp, depending the variety, should be pink and firm.  Scallops should be firm but not hard.  Using a slotted spoon remove the seafood from the pot to a bowl and set aside.  Cover the pot with a lid and turn the heat to low.  This is the seafood stock you will use.

Place a Dutch oven or 4-quart or larger pot on the burner in front of the pot holding the seafood stock.  Heat the olive oil over medium-low.  Add the onion and a 1/2 teaspoon each of salt and pepper.  Sauté the onion until translucent.  Add the rice and stir to combine, ensuring the rice is coated with the olive oil.  Stir the rice for one minute to toast it.  Add the wine.  Stir until the rice has absorbed the wine and pot is looking a little dry.  Add one to two ladles of seafood stock to the rice.  Stir frequently until the rice has absorbed most of the liquid.  Again, add one to two ladles of seafood stock.  Stir frequently until the rice has absorbed most of the liquid.  Keep repeating this process until the rice is cooked.  You will know it is done when the risotto looks creamy, not dry, and the rice is still a bit firm, not mushy.  This whole process will take about 20-25 minutes.  

Once the rice is cooked, turn the heat to low.  Add salt and pepper to taste.  Stir in the cooked seafood, the lemon zest, and the parsley.  Cook just until all ingredients are heated through.  Quarter one of the lemons you zested.  Serve the risotto in bowls with a lemon wedge for squeezing over the risotto.  If you serve it with cheese, and an Italian never would do this, sprinkle freshly grated Pecorino over the risotto to taste.  Enjoy!

The problem with traditional holiday meals if you are dining solo or with just a few people is that it's a lot of food to make for small numbers.  Brian and I encountered this issue when it was just the two of us this past Thanksgiving.  We wanted some of the traditional foods, but did not want to put in the effort for making a whole turkey dinner when we were setting a table for two people.  What to do?  The answer is to scale down and cook just what you need, which is why turkey thighs are ideal for a small holiday dinner.  Also, unlike a whole turkey, which can sometimes be dry and flavorless in my experience, thighs are moist and oh-so-flavorful!  We served them with wild rice, and the turkey pan drippings spooned over the rice was so good.

Where do you get turkey thighs?  This part may be a little bit tricky.  Sometimes they are readily available in your grocery store.  This was the case when we lived in New York's Hudson Valley.  However, now that we live in North Carolina, we have found that they have to be special ordered from the meat department of our grocery store or procured from a butcher.  And the size of turkey thighs can vary wildly.  One large thigh is usually sufficient for two or more meals.

Hey, before we get to the recipe, let me give you some of the holiday recipes I rely on year after year.

• This cranberry sauce.  Tip: cut the sugar in half.  You won't miss it.  Also, I've substituted honey with great results.  
• This butternut squash salad.  I usually serve this with balsamic vinaigrette, substitute pecans for walnuts because I am allergic to them, and skip the cheese.  
• These green beans in fig vinaigrette.  To be honest, I make this throughout the year.

Roasted Turkey Thighs
Serves 4 or more

2 to 2-1/2 pounds bone-in, skin-on turkey thighs
3 tablespoons melted butter, ghee, or good quality olive oil
2 fresh sage leaves, torn into small pieces
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
1 teaspoon + more poultry seasoning
​1/2 cup water

1. Preheat oven to 375 degrees.
2. Brush 9-inch x 13-inch pan with neutral oil such as grapeseed.  This is an insurance policy. 
3. Pat the turkey thighs dry and place in the pan skin side down.
4. Mix together the butter (or ghee or oil), sage, salt, black pepper, and one teaspoon of poultry seasoning in a shallow bowl.
5. Using a pastry brush or your hands, rub the sage mixture all over the turkey thighs, including under the skin.
6. Place the turkey thighs skin side up.  Take 1-2 teaspoons of poultry seasoning and sprinkle evenly over each thigh.
7. Pour ½ cup water in the bottom of the pan.  Cover the pan with foil.  Roast the turkey thighs for 30 minutes.  Baste.
8. Roast for 20 minutes.  Baste.  Remove foil carefully and set it aside..
9. Roast for another 20-25 minutes until the skin is golden brown and the internal temperature measures 165 degrees.
10. Remove the turkey thighs from the over, cover with the foil, and let them rest for 10-15 minutes.
11. Carve into serving pieces or slice.  Spoon the pan drippings over the thighs.  Serve.

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