It’s summer. It’s probably hot, or is going to be hot in the next couple of weeks. It’s also tomato season and if you’re a gardener, you may have too many tomatoes. May I recommend something as simple as throwing some pasta into your next caprese salad?
1.5 lbs ripe tomatoes, chopped
0.25c extra-virgin olive oil
1 garlic clove, minced
2T fresh basil, chopped
6oz fresh mozzarella
1lb pasta, cooked
salt & pepper to taste
Mix everything together in a large serving bowl except the pasta, while the pasta is cooking. Add once it’s done. Mix. Eat. Enjoy.
I am a fan of a good roast chicken. Done right, it’s delicious and moist and a great, easy way to feed a few people. It takes about an hour, but most of that hour involves you doing something else while the oven cooks the bird. The hardest bit is carving it, I swear.
2T butter, melted
salt & pepper
4lb-ish chicken, preferably kosher
Heat the oven to 375. Brush chicken with butter, sprinkle with salt & pepper.
Place chicken in pan with roasting rack, wing side up. Roast 20 minutes. Flip chicken over, so the other wing side is up. Roast another 20 minutes. Flip the bird so the breast is up, and roast until a thermometer inserted in the breast reads 160 and in the thigh reads 165 (this should take about another 20 minutes). Take chicken from oven, place on a cutting board for 10 minutes. Carve & serve.