Six Servings

I was introduced to roasted cherry tomatoes by a friend in London who often served them with their stems as an attractive and delicious side dish. I like to season them with oregano, but other herbs like thyme or basil are equally good.

1 ½ pounds cherry or grape tomatoes or 2 pints,  rinsed and drained

1 ½  tablespoons dried oregano

2 ½ tablespoons virgin olive oil

1 teaspoon salt

¼ teaspoon freshly ground black pepper

1. Preheat the oven to 400 degrees. Arrange the cherry tomatoes in one layer in a non-reactive pan (not aluminum). Prick the tomatoes lightly with the tip of a small knife or a fork.

2. Sprinkle the oregano and drizzle the olive oil evenly over the tomatoes and roast for 30 to 35 minutes until soft and tender. Spoon into a bowl or  serve on plates.

© Copyright Nina Simonds 2009.

It’s almost Farmer’s Market time here in New England. I can’t wait! In the meantime, here’s another easy roasted chicken dinner idea. Vary the salad by substituting shrimp or other seafood and leftover grilled meats and seafood. Serve the salad with tortillas or vegetable-flavored wraps. Use a good store-bought salsa or go to the recipe section for my simple, homemade salsa.

Enjoy!

Nina

BTW, want to visit China with a pro? Nina is planning to take small groups for insider culinary/cultural tours. Email ninasimonds@gmail.com for details.

Six Servings

I make this meal-in-one salad often at home. Vary the vegetables according to the season and substitute other cooked meats or seafood for the chicken.  Serve it with vegetarian wraps or flour tortillas.

6 cups baby salad greens

3 to 3 ½ cups cooked chicken meat, weighing about 1 ½ pounds

3 cups frozen, defrosted, and blanched corn or cooked, fresh shucked from 4 ears

1 pound or 2 ½ cups cherry tomatoes, cut in half

1 15-ounce can pink, pinto, or black beans, blanched briefly in boiling water, and refreshed in cold water, and drained

2 ripe, but firm avocados, peeled, pitted, and cut into ¼-inch cubes

2 cups good-quality store bought salsa (or homemade see below)

¼ cup chopped, fresh cilantro leaves

*Spicy Homemade Salsa:

1 ½  jalapeno pepper ends trimmed and seeds removed

1 tablespoon minced garlic

1 cup minced scallion greens

1 pound vine- ripened tomatoes, rinsed and drained

4 tablespoons freshly-squeezed lemon juice, (about 1 lemon)

1 teaspoon salt or more to taste

½ cup chopped, fresh cilantro leaves

1. Prepare all the ingredients as directed. Arrange the  greens in the bottom of a large serving bowl. Arrange the corn, cherry tomatoes, beans in separate concentric circles, with the cut chicken in the center. Arrange the avocados pieces on top.

2. Pour the store-bought salsa into a serving bowl. Mix in 2 tablespoons of the chopped, fresh cilantro. If preparing the homemade salsa, see recipe below. Sprinkle the remaining chopped cilantro on top. Serve.

* To prepare the homemade salsa, drop the jalapeno peppers and garlic down the feed tube of a food processor fitted with a steel blade while the machine is running, or into a blender, and chop finely. Add the scallion greens and pulse to mix. Add the tomatoes and pulse until coarsely chopped. Stir in the lemon juice, cilantro, and salt. Pour into a serving bowl and let stand for 30 minutes at room temperature, then refrigerate until ready to serve.

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© Copyright Nina Simonds 2009

Six Servings

My family loves all types of noodles, Asian and Italian, so I‘m always looking for new ideas. This dish is also terrific with leftover roasted chicken. The fresh arugula tossed into the hot pasta at the last minute makes this dish special and is a great way to get my son to eat more vegetables.

2 tablespoons extra virgin olive oil

1 tablespoon minced garlic

¾ to 1 teaspoon crushed dried chili flakes

3 pounds cherry tomatoes, rinsed and cut in half

12 leaves or about 2/3 cup large fresh basil leaves, rinsed, drained, and roughly chopped

1 teaspoon salt

½ teaspoon freshly ground black pepper

1 pound whole wheat penne pasta

5 cups arugula, rinsed, spun dry, and coarsely cut into bite-size pieces

1 ½ pounds roasted chicken meat

1/3  cup good-quality store bought pesto

1 teaspoon Balsamic vinegar

2 tablespoons virgin olive oil

½ cup  grated Pecorino Romano cheese

1. Heat the olive oil in a large skillet until hot. Add the garlic and chili flakes and sauté for 5 seconds until fragrant. Add the cherry tomatoes and cook over high heat until the tomatoes are beginning to thicken, about 15-20 minutes. Gently break up the tomatoes and stir while they are cooking. Add the basil, salt, and pepper and cook gently for a few minutes.

2 ..Meanwhile, bring 3 quarts of salted water in a large pot to a boil. Add the penne and cook about 10-12 minutes until al dente. (See package instructions.) Drain in a colander.

3. Add the arugula to tomatoes, stir, and cover. Let them cook for a few minutes, then add the cooked penne and toss together. Scoop the pasta into a big salad or serving bowl. Arrange the chicken on top. Quickly mix the pesto with the vinegar and olive oil and pour over the top. Sprinkle with the freshly grated cheese and serve immediately.

© Copyright Nina Simonds 2009