Summer Garden Pasta

From Barefoot Contessa
Serves 6

*4 pints cherry tomatoes, halved
*6 cloves garlic, minced
*18 basil leaves, julienned, plus extra for serving
*1/2 tsp crushed red pepper flakes
*salt
*pepper
*1 pound angel hair pasta
*1 1/2 cup grated Parmesan cheese, plus extra for serving

Combine cherry tomatoes, 1/2 cup olive oil garlic, basil leaves, red pepper flakes, 1 tsp salt and pepper in a large bowl. Cover with plastic wrap and set aside at room temperature for 4 hours.

Just before you're ready to serve, bring a large pot of water with a splash of olive oil and 2 tbswp salt to boil and add the pasta. Cook pasta al dente, 2 to 3 minutes. Drain pasta well and add to bowl with cherry tomatoes. Add cheese and some fresh basil leaves and toss well. Serve in bowls with extra cheese and another splash of olive oil.

Whiskey Sour

From Brooke
Serves 1

*1 oz. sugar
*1 oz. lemon juice
*2 oz. water
*1 1/2 oz. whiskey
*garnish (cherry, basil, or mint)

Combine all ingredients and pour over ice.

Warm Goat Cheese in Phyllo

From Barefoot Contessa
Serves 2

*4 sheets phyllo dough, defrosted
*2 tbsp unsalted butter, melted
*1 tbsp plain dry bread crumbs
*4 oz. fresh goat cheese

Preheat the oven to 375 degrees.

Unroll the phyllo dough on a flat surface and cover with a slightly damp towel. Working quickly so the dough doesn't dry out, place one sheet of phyllo dough on a board, brush lightly with melted butter and sprinkle lightly with bread crumbs. Place a second sheet of phyllo on top, brush with melted butter and sprinkle with bread crumbs. Continue until you have 4 sheets stacked up. Cut the sheets in half crosswise to make 2 almost-squares.

Cut the goat cheese in half and put one half in each of the phyllo squares. Bring the corners of the phyllo together around the goat cheese and gently twist, making a little round package. Brush the packages with melted butter and place on a sheet pan with a Silpat. Bake for 10-15 minutes, until the phyllo is lightly browned. Allow to cool for 5 minutes before serving.

Pappa al Pomodoro

From Barefoot Contessa
Serves 6

*1/2 cup olive oil
*2 onions, chopped
*3 medium carrots, diced
*2 tbsp fennel seeds
*4 garlic cloves, minced
*1 loaf ciabatta bread, divided, crusts removed and diced
*2 28 oz. can crushed tomatoes
*4 cups chicken stock
*1/2 cup dry red wine
*1 cup chopped basil leaves

For the topping
*2 oz. thickly sliced pancetta, chopped
*24 fresh basil leaves
*3 tbsp olive oil

Heat oil in a large stockpot over medium heat. Add onion, carrots, fennel and garlic, cooking over medium-low heat until tender. Add half the ciabatta cubes and cook for 5 more minutes. Add the tomatoes, chicken stock, wine, basil, 1 tbsp salt and 1 1/2 tsp pepper. Bring soup to a boil, lower the heat and allow to simmer partially covered, 45 minutes.

Meanwhile preheat the oven to 375 degrees. For the topping, place the rest of the ciabatta cubes, pancetta and basil on a sheet pan in a single layer. Drizzle with olive oil, sprinkle with salt and pepper and toss well. Cook, 10 to 15 minutes, until all ingredients are crisp. The basil leaves will turn dark and crisp.

Stir Parmesan cheese into the soup and taste for seasoning. Serve hot, sprinkled with topping and drizzled with additional olive oil.

Confetti Corn

Adapted from Barefoot Contessa
Serves 4

*2 tbsp olive oil
*1/2 cup chopped onion
*1 orange bell pepper, 1/2-inch diced
*kernels cut from 5 ears of corn
*salt
*pepper
*2 tbsp julienned fresh basil, miced chives and/or minced fresh parsley

Heat the olive oil over medium heat in a large saute pan. Add the onion and saute for 5 minutes, until onion is soft. Stir in bell pepper and saute for two more minutes. Add the corn, add salt and pepper to taste. Cooking, stirring occasionally, until the corn just loses its starchiness. Gently stir in herbs and serve hot.

Dinner Spanakopitas

Adapted from the Barefoot Contessa
Serves 6

*1 chicken sausage link, casings removed
*olive oil
*1/2 cup chopped onion
*2 scallions, white and green parts, chopped
*5 oz. fresh spinach
*1 egg, lightly beaten
*2 tbsp grated Parmesan cheese
*plain dry bread crumbs
*1 tsp salt
*1/2 tsp pepper
*1 tbsp toasted pine nuts
*12 sheets phyllo dough, defrosted
*4 tbsp unsalted butter, melted
*flaked sea salt for sprinkling

Preheat oven to 375 degrees. Cook chicken sausage in a medium sautee pan over medium heat, breaking it up into small pieces. Transfer meat to a large bowl, and using the juices from the meat, cook the onion over medium-low heat. Add scallions and cook until scallions are wilted but green. Add spinach to the pan and cook until spinach is cooked down. Add the onion, scallions and spinach to the bowl. Mix in the eggs, Parmesan cheese, 1 tbsp bread crumbs, salt and pepper. Gently fold in the pine nuts.

Place one sheet of phyllo dough flat on a work surface. Brush the dough lightly with butter and sprinkle it with a teaspoon of bread crumbs. Working quickly, slide another sheet of phyllo dough on top of the first, brush it with butter and sprinkle lightly with bread crumbs. Use just enough bread crumbs so the layers of phyllo don't stick together. Pile 4 layers total on top of each other this way, brushing each with butter and sprinkling with bread crumbs. Cut the sheets of phyllo in half lengthwise. Place 1/3 cup spinach-sausage filling on the shorter end and roll the phyllo up diagonally as if folding a flag. Then fold the triangle of phyllo over straight and then diagonally and then straight until you reach the end of the sheet. The filling should be totally enclosed. Continue assembling phyllo layers and folding the filling until all the filling is used. Place on a sheet pan, seam sides down. brush with melted butter, sprinkle with flaked salt and bake for 20 minutes, until the phyllo is browned and crisp. Serve hot.

Chicken and White Bean Salad

From Eating Well Magazine
Serves 4

*1 15 oz. can white beans
*2 1/2 cups diced, cooked chicken breast
*2 small diced zucchini
*1/4 cup crumbled goat cheese
*1/3 cup chopped, well-drained, oil-packed sun dried tomatoes
*1 cup coarsely chopped basil
*vinaigrette
*salt and pepper
*4 cups torn lettuce leaves

1. Combine beans, chicken, zucchini, cheese and sun dried tomatoes in a large bowl. Add basil and vinaigrette and toss til combined. Season to taste with salt and pepper.

2. Toss remaining vinaigrette with lettuce. Serve the salad on top of the greens.