This one is from the Food52.com cookbook. I love yogurt and pasta together – bring in sweet carmazlied onions and you’ve got perfection.
5 TBSP olive oil
6 c coarsely chopped onions
1 lb pasta
2 c thick, Greek yogurt
1 c pecorino romano, grated
Heat the olive oil in a large skillet over medium-high heat and add the onions. Reduce the heat to medium low and cook, stirring frequently and seasoning with salt to taste as you go, until the onions are soft and golden brown, 20 to 30 minutes.
Cook pasta according to package.
Reserve 1/2 c pasta water. Combine the yogurt with 1/4 c cooking water and mix well. Add more of the reserved pasta water as needed to get the sauce to your thickness. Drain the pasta and toss with the yogurt mixture. Serve the pasta immediately, sprinkled generously with cheese and topped with caramelized onions and their juices.
Serves 4 – 6.
This one is a Mario Batali recipe that was featured in F&W perfect for a Sunday dinner.
1 TBSP smoked paprika
2 tsp dried rubbed sage
1 tsp ground cumin
2 tsp salt
2 tsp pepper
1 whole chicken
2 TBSP olive oil
1/2 c olive oil
1/4 c red wine vinegar
Salt and pepper
9 oz day-old peasant bread, cut into 3/4-inch cubes
3 tomatoes, chopped
2 Kirby cucumbers, sliced
1 small red onion, sliced
1/2 c torn basil leaves
Preheat the oven to 450°.
In a small bowl, mix the paprika, sage, cumin, salt and pepper. Set a rack over a baking sheet and place the chicken on the rack. Rub the chicken with the lemon, then rub 2 teaspoons of the spice mix all around the cavity and stuff the lemon in it. Tie the legs together with kitchen twine. Rub the chicken with the olive oil, then massage with the remaining spice mix. Roast the chicken for about 50 minutes, until an instant-read thermometer inserted in the thickest part of the thigh registers 165°. Let rest for 15 minutes.
In a large bowl, whisk the oil with the vinegar and season with salt and pepper. Add the bread, tomatoes, cucumbers, onion and basil, season with salt and pepper and toss.
Carve the chicken and transfer it to a platter. Serve with the panzanella.
This maybe my new go to summer drink. You can mix it with sparkling water or sparkling wine for a wonderfully refreshing beverage. You just need a couple TBSP to flavor your beverage so a little goes a long way.
1/2 c water
1/4 c honey
2 mint sprigs
One 1-inch piece of fresh ginger, peeled and thinly sliced
2 c seedless watermelon cubes
2 c hulled strawberries
Ice and chilled sparkling water, for serving
In a small pot, heat water and honey until it just comes to a boil. Remove from heat and add mint and ginger.
In a Vitamix or other lesser blender 😜, add fruit, strain water honey mixture and pour into blender, pop in 1 -3 slices of ginger. Purée till smooth.
Chill. Add a couple TBSP to sparkling beverage of choice and enjoy.