1 lb. boneless skinless chicken breasts, cut thin or pounded a bit so they cook quicker and more evenly
1/2 cup flour in a bowl with plenty of salt and pepper
1 tablespoon Extra Virgin Olive Oil
1–2 tablespoons butter
For the Pasta and Sauce:
1 package Pappardelle pasta
1–2 cups cherry tomatoes
Tablespoon olive oil
1–2 cup sweet corn, cut off the cob (about 2 ears)
1–2 cups zucchini half-moons (about 1 small zucchini)
2 cloves minced garlic
juice of 1 lemon
salt to taste
1/2 cup heavy cream
Parmesan and/or basil for topping
Instructions
Pasta: Cook the pasta according to package directions. Toss with oil and set aside.
Grill your chicken: Once cooked, remove and keep warm.
Make the sauce: Add your cherry tomatoes into a pan with olive oil. Cook the tomatoes until they are soft and burst under the gentle pressure of the back of a wooden spoon. Break the tomatoes to release their juices and make a thick sauce.
Add the veggies: Add the corn and zucchini; sauté for a few minutes until the zucchini is softened. Stir in the garlic for your last minute of sautéing, just long enough to make your kitchen smell amazing. Add lemon juice, cream, and season with salt and pepper.
Put it together: Add pasta and toss gently to bring it all together. Serve topped with Parmesan, basil, and a nice piece of grilled chicken.
5 cups water OR use 4 cups water and 1 cup milk for creamier polenta
1 1/2 teaspoons salt, plus more to taste
1 cup (160 g) coarse cornmeal
2 tablespoons (30 g) butter or extra-virgin olive oil
1/4 cup grated Parmesan cheese plus more for serving
For the Shrimp
1/4 cup (60 ml) extra virgin olive oil
1 pound (450 g) extra-large shrimp, peeled and deveined
2 cups (300 g) cherry tomatoes, sliced in half
1 cup (150 g) chopped red bell pepper
2 tablespoons (30 g) finely chopped shallot or onion
2 tablespoons (30 g) grated or pressed garlic, about 3 plump cloves
2 tablespoons (30 g) fresh lemon juice or dry white wine
1/2-1 teaspoon crushed red chili pepper, to taste
2 cups (50 g) fresh basil leaves
INSTRUCTIONS
To make the polenta
Bring the water (and milk if using) to a boil in a heavy saucepan or Dutch oven. Stir in the salt.
Gradually sprinkle the polenta into the pan while whisking at the same time. Turn the heat to a very low simmer and cover the pan. Continue to cook the polenta for 25 – 30 minutes, until the polenta is thickened, fluffy and begins to pull away from the sides of the pan. Stir occasionally so it doesn’t stick to the bottom of the pan.
When the polenta is done, remove from the heat and stir in the butter or olive oil, cheese and season with additional salt if you like.
To make the shrimp
Pour the oil into a 10-12-inch skillet and place over medium-high heat. When the oil starts to shimmer, add the shrimp in one layer. Cook until the shrimp begin to turn opaque on the bottom, about 2 minutes.
Turn the shrimp over and add the tomatoes, red bell pepper, shallot, garlic and lemon juice. Bring to a simmer and cook until the tomatoes soften and become juicy and the shrimp are pink and cooked through, about 5 minutes. Sprinkle the basil over the shrimp.
Serve the polenta in shallow bowls with the shrimp and sauce spooned over the top.
Whisk the extra virgin olive oil with the balsamic vinegar, sugar, tarragon, kosher salt and freshly ground black pepper in a small bowl until blended.
Place the chicken breasts in a shallow bowl and cover with half of the dressing, cover and refrigerate for 30 minutes to 2 hours.
Spray a grill pan or 12-inch non-stick pan with cooking spray and heat to medium high. Place the chicken breasts on the hot grill pan. Cook for 3 minutes then flip the chicken breasts. Cook for another 3 minutes and turn. Reduce the cooking temperature to medium low and cook the chicken for 20-25 minutes more, turning every 5 minutes or so. Cooking time will depend on the thickness of the chicken, but it will be done when it hits 165 degrees internal temperature. Let the chicken rest for 5 minutes then slice into 1/4-inch slices.
Arrange the spinach, strawberries, and red onion in a bowl. Lightly toss with the remaining dressing. Add the avocado, sliced chicken and top with feta and almond slices. Serve immediately.
Good food is very often, even most often, simple food.
Ingredients
2 medium zucchini
½ lb rigatoni
1 tbsp olive oil
kosher salt
2 tbsp butter
2 tbsp heavy cream
¼ cup grated parmesan cheese
1 lemon, juiced
½ cup whole milk ricotta cheese
8 large basil leaves, torn
garnishes: freshly cracked black pepper, flaky sea salt, more parmesan
Instructions
Bring a large pot of water to a boil. Add a heaping pinch of salt. Meanwhile, trim the ends off each zucchini and cut them in half lengthwise. Use a mandolin to shave the zucchini thinly (use a knife to thinly slice the zucchini if you don’t have a mandolin).
Drop the rigatoni in the boiling water, stir well, and cook for 1 minute less than the package’s instructions.
Meanwhile, heat a 12” stainless steel pan over medium heat. Add the olive oil. Once hot, add the zucchini. Quickly sauté for a few minutes until caramelized and tender, stirring often. Season with a pinch of salt.
Stir in the butter and let melt. Add the heavy cream. Retrieve a ½ cup of starchy pasta water from the pot and add to the pan. Stir well and bring the liquid to a simmer. Simmer for a minute or so until starting to thicken.
Drain the rigatoni and immediately add it to the sauce. Stir continuously as you sprinkle in the parmesan cheese. Stir in the lemon juice. Continue to stir until the parmesan has melted and the sauce clings to the pasta.
Transfer the pasta to a serving bowl. Dollop the ricotta cheese over top. Garnish with the torn basil, freshly cracked black pepper, flakey sea salt, and more parmesan.
1 red bell pepper, seeds and ribs removed and diced
½ serrano pepper
Juice of 1 lemon
Salt and freshly ground black pepper
16-24 peeled and deveined shrimp, (16, or 4 shrimp each, for an appetizer; 24, or 8 shrimp each, for a main course)
1 Tbsp. olive oil
Chili powder
Fresh basil and mint, chopped, for topping
1 avocado, peeled and diced, for topping
Instructions
Get a large blender or food processor, (mine has a 10-cup capacity, if yours is smaller you may need to work in two batches).
Into the blender, add the watermelon, tomato, half of the diced red onion, half of the diced cucumber, half of the diced bell pepper, the serrano, the lemon juice, ½ tsp. salt, and freshly ground black pepper.
Seal the blender and blend on high for a minute or two until smooth.
Store the blender in the fridge until ready to serve to keep cool.
While the soup is cooling, heat a large skillet over medium-high heat.
Add a Tbsp. olive oil to the skillet and let it get hot.
Season the shrimp with salt, pepper, and a few dashes of chili powder until evenly coated.
Add the shrimp to the skillet, and cook 1-2 minutes on each side until dark brown and cooked through.
Serve the soup topped with 4 shrimp each for an appetizer/side, or 8 shrimp each for a heartier meal.
Top with diced onion, cucumber, bell pepper, avocado, or fresh herbs.
