Linquine with Roasted Red Peppers and Toasted Breadcrumbs (Fine Cooking) Toasted breadcrumbs are quick to make and add a nice crunchy element to the sweet roasted peppers and tomatoes topping this pasta. 1 medium clove garlic 12-oz. jar roasted red peppers, drained and cut into 1/4-inch dice (about 1 cup) 1 cup small grape or cherry tomatoes, halved, or quartered 1/2 cup chopped fresh flat-leaf parsley 4-1/2 Tbs. extra-virgin olive oil 1 Tbs. capers, rinsed and chopped 1/2 tsp. crushed red pepper flakes 1/2 cup coarse fresh breadcrumbs, preferably whole wheat 12 oz. dried linguine or spaghetti 1/2 cup freshly grated Parmigiano-Reggiano; more for serving Bring a large pot of well-salted water to a boil over high heat. Meanwhile, coarsely chop the garlic. Sprinkle it with 1/2 tsp. salt and using the flat side of a chef's knife mash it to a paste. In a large bowl, stir the garlic paste, roasted peppers, tomatoes, parsley, 3 Tbs. of the oil, the capers, and the pepper flakes. Heat the remaining 1-1/2 Tbs. oil in a 10-inch skillet over medium heat. Add the breadcrumbs and toast, stirring frequently, until the smaller crumbs are golden brown, 2 to 3 minutes. Transfer to a plate and sprinkle with salt. Cook the linguine in the boiling water according to package directions until al dente. Reserve about 1/4 cup of the pasta water and drain the pasta in a colander. Add the hot pasta to the red pepper mixture, toss to combine, and add just enough of the reserved pasta water to moisten (you won't need it all). Add the cheese, toss well, and season to taste with salt. Serve topped with the breadcrumbs and additional cheese.

Spinach Salad with Chicken and Strawberries (Fine Cooking) 2 Tbs. plus 1/3 cup extra-virgin olive oil 4 boneless, skinless chicken breast halves (about 1-3/4 lb.), tenders removed Kosher salt and freshly ground black pepper 1/2 cup sliced almonds 1/4 cup red wine vinegar 2 tsp. honey 1 medium shallot, minced 6 oz. loosely packed baby spinach leaves (about 6 cups) 8 oz. strawberries, stemmed and quartered (about 1-1/2 cups) 3 oz. crumbled blue cheese (about 3/4 cup) Heat 2 Tbs. of the oil in a 12-inch skillet over medium heat until shimmering hot. Pat the chicken dry and season with 2 tsp. salt and 1 tsp. pepper. Cook, turning once, until just cooked through, about 10 minutes total. Transfer the chicken to a cutting board and let rest, loosely covered with foil, for 5 minutes. While the chicken cooks, toast the almonds in a dry 10-inch skillet over medium heat, stirring occasionally, until evenly browned, 3 to 5 minutes. Transfer to a plate to cool. In a small bowl, whisk the remaining 1/3 cup olive oil with the vinegar, honey, shallot, 1/2 tsp. salt, and 1/2 tsp. pepper. In a large bowl, combine the spinach, strawberries, blue cheese, and almonds and toss with enough of the dressing to coat. Arrange the salad on a platter or plates. Slice the chicken and arrange on the salad, or on the side. Drizzle with some of the remaining vinaigrette, if desired, and serve.

I served this for dinner last nite. Another chicken recipe that's to die for. DH said he has so many favourites now, it's hard for him to choose, if I ask him what he wants for dinner:) This is from the Cook's Illustrated cookbook that I borrowed from the library. I'm going to have to scout second-hand bookstores or something. I know I'd love to have it. Orange-Honey Glazed Chicken Breasts (Cook's Illustrated) Corn syrup enhances the glaze without adding sweetness. The chicken stays moist and flavorful. 4 bone-in skin-on chicken breasts 1 1/2 cups orange juice, plus 2 tbsp 1/3 cup light corn syrup 3 tbsp honey 1 tbsp dijon mustard 1 tbsp vinegar 1/8 tsp red pepper flakes salt and pepper 1/4 cup flour 2 tbsp vegetable oil 1 medium shallot, minced (3 tbsp) Preheat oven to 375. Whisk 1 1/2 cups orange juice, corn syrup, honey, dijon, vinegar and red pepper flakes, salt and pepper in a medium bowl. Set aside. Place flour in a shallow dish. Pat the chicken dry and season with salt and pepper. Coat the chicken with flour, shaking off the excess. Heat the oil in an oven-safe skillet over medium-high heat just until smoking. Brown chicken on both sides; 5-8 minutes per side, reducing the heat if the pan begins to scorch. Remove chicken to a plate. Pour off all but 1 tbsp fat from skillet. Over medium heat cook the shallot until softened, 1-2 minutes. Increase heat to high and add the orange juice mixture. Simmer, stirring occasionally until syrupy and reduced to about 1 cup; 6-10 minutes. Remove skillet from heat and tilt it so the glaze pools in the corner. Roll each breast in the glaze to coat and place skin-side down in the skillet. Transfer the skillet to the oven and bake until the thickest part of the breast registers 160 to 165; 25-30 minutes. Turn the chicken skin-side up halfway through. Remove to a platter and let rest 5 minutes. Meanwhile, using oven mitts, return the skillet to high heat and cook the glaze, stirring constantly until thickened and syrupy, 1-2 minutes. Remove from heat and whisk in the remaining 2 tbsp orange juice. Spoon some glaze over the chicken and pass the remainder separately.

We really like this salad, and I've served it for company, and just for us. Takes time, because of the roasting of the veggies. Orzo With Roasted Vegetables (Barefoot Contessa) SERVES 6 * 1 small eggplant, peeled and 3/4 inch diced * 1 red bell pepper, 1 inch diced * 1 yellow bell pepper, 1 inch diced * 1 red onion, peeled and 1 inch diced * 2 garlic cloves, minced * 1/3 cup olive oil * 1 1/2 teaspoons kosher salt * 1/2 teaspoon fresh ground black pepper * 1/2 lb orzo pasta or rice-shaped pasta For the dressing * 1/3 cup fresh lemon juice (2 lemons) * 1/3 cup olive oil * 1 teaspoon kosher salt * 1/2 teaspoon fresh ground black pepper To assemble * 4 scallions, minced (white and green parts) * 1/4 cup pignolis, toasted (pine nuts) * 3/4 lb good feta, 1/2 inch diced (not crumbled) * 15 fresh basil leaves, cut into julienne Preheat the oven to 425 degrees F. Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula. Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl. For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.