Roasted Tomato Summer Spaghetti with Squash Blossoms

Summertime means tomatoes.  My favorite are the little cherry and grape tomatoes that have a burst of flavor in every bite.  Perfectly ripe and wonderfully flavored tomatoes are the key to this dish, so try to find some locally grown ones from your grocery store or farmers market.  A blend of different types is what I used, which made the dish that much more complex.  This summer dish uses the tomato juices, olive oil and a sprinkle of parmesan as the sauce. I also have squash blossoms galore in the garden as my yellow squash, zucchini and pumpkins are coming to fruition.  You may also find these at the farmers markets but if you can't find the delicate flowers the dish will be fabulous without them.  Give yourself 20 minutes and this dish will be on the table and ready to enjoy.

Ingredients:

-6 ounces whole wheat spaghetti or angel hair pasta
-1/2 pint cherry or grape tomatoes, halved
-3 Tbsp olive oil
-2 garlic cloves, thinly sliced
-1/2 bell pepper, diced (I use a small purple beauty bell pepper, red would work)
-salt and pepper
-1/2 cup pasta water reserved
-1 tsp fresh oregano
-1/2 cup squash blossoms, stems and stamens removed
-4 Tbsp parmesan cheese

Farro with Roasted Vegetables and Balsamic Vinegar

I just discovered this grain a few months ago at one of the most amazing restaurants I've ever been: Frasca in Boulder, CO.  My roommate's mother said she cooks with it all the time so I figured I had to give it a shot.   This grain will take your typical side-dish to a whole new level in terms of taste, texture and nutritional value.  Farro is an ancient grain very high in protein and also a great source of fiber and iron. It's often referred to as a "power grain", right next to Quinoa.  The texture is a bit chewy and it soaks in all the wonderful flavors added.  You can cook in water, but I prefer broth or stock.  Chicken stock would work well, although I used the Vegetable Stock I made the other day.

Ingredients:

-1 cup Farro (can be found at Whole Food either packaged or in bulk)
-3 cups of vegetable broth (or chicken broth/stock or water)
-2 Tbsp olive oil
-salt and pepper
-1/2 white onion
-4 whole carrots
-4 garlic cloves, thinly sliced
-1/8 cup Parmesan cheese
-3 Tbsp balsamic vinegar

Roast Chicken over a bed of Lemon and Onions

I could live off of roasted chicken...and some weeks I do!  I'm always looking for new and different ways to raost a chicken and enjoy for days and days.  I found this recipe in one of my new and favorite cookbooks, "All About Roasting" by Molly Stevens.  It was a Christmas gift this year from my mom.  This recipe is so incredibly easy and makes a wonderful sauce to pour over the chicken.  Even better...you can keep the bones and make an awesome chicken stock for soup or to save. 

Here's another a similar recipe of mine - Easy Roast Chicken

Ingredients:

-1 whole chicken (about 4 lbs)

-1-2 Tbsp kosher salt

-1 Tbsp pepper

-2 tsp olive oil

- 1/2 lemon

- 1/2 white onion

-1/4 cup white wine

Optional Gadgets:

-meat thermometer

-kitchen twine