Farfalle with chicken, tomatoes, caramelized onions, and goat cheese

Delicious and easy. The caramelized onions were amazing! I forgot to put in the chicken broth but it was still good.

Bon Appetit, June 2008

4 to 6 Servings

2 tbsp olive oil

2 large red onions, thinly sliced

2 tbsp Sherry wine vinegar

1 tsp sugar

8 oz farfalle

1 cup dry white wine

1 cup low-salt chicken broth

6 heirloom tomatoes, cored, chopped (about 5 cups)

2 cups shredded cooked chicken (from 1/2 rotisserie chicken)

1/2 cup thinly sliced basil leaves

2 tbsp chopped fresh marjoram

3 cups baby spinach

3 oz soft fresh goat cheese, crumbled

Heat oil in heavy large skillet over medium-high heat. Add onions; sprinkle with salt and cook until beginning to brown, stirring often, about 8 minutes. Reduce heat to medium-low. Stir in vinegar and sugar, cook until onions are browned, stirring often, about 15 minutes. Transfer caramelized onions to bowl; reserve skillet.

Meanwhile cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.

Add wine to reserved skillet. Boil until reduced to 1/2 cup, 3 minutes. Add pasta, onions, broth, and next 4 ingredients. Season with salt and pepper. Stir over medium heat to warm through, about 3 minutes.

Divided spinach among plates. Spoon pasta over spinach. Top with crumbled goat cheese.

Chile and Cheese Tart

I really liked this easy dinner. It was very cheesy. I used jalapenos instead of mild green chiles, and used less hot sauce.

Bon Appetit, June 2009

6 servings

1 tbsp olive oil

1 small red onion, diced

3/4 cup heavy whipping cream

2 large eggs

1 1/2 tsp coarse kosher salt

3/4 tsp hot pepper sauce

1/4 tsp freshly ground black pepper

1 7 -to8-oz package shredded sharp cheddar cheese

1 7-oz can diced mild green chiles

1 purchased frozen 9-inch -diameter deep-dish pie crust (do not thaw)

Preheat oven to 400. Heat oil in medium skillet over medium-high heat. Add onion. Cover and cook until just tender, stirring often, about 5 minutes. Cool briefly.

Whisk cream and next 4 ingredients in bowl to blend. Mix in cheese, chiles, and onion mixture. Pour filling into frozen crust.

Bake tart until golden brown and set in center, about 40 minutes.

Linguine with Spicy Leek and Tomato Sauce

This was a delicious vegetarian meal. It does have a kick to it, so be prepared. It says 4 first-course servings, but it's more like 4 main-course servings.

Bon Appetit, June 2007

Prep: 25 mins

Total: 25 mins

4 First-Course Servings

1/4 cup extra-virgin olive oil

2 garlic cloves, chopped

1/2 tsp dried crushed red pepper

1/2 tsp fennel seeds

2 medium leeks (white and pale green parts only), split lengthwise, sliced crosswise

1 1/4 lbs. plum tomatoes, dice

1/2 c. dry white wine

1 tbsp white wine vinegar

12 oz linguine

1 3/4 c. freshly grated Parmesan cheese, divided

Heat oil in large skillet over medium-high heat. Add next 3 ingredients; saute 1 minute. Add leeks; saute until beginning to soften, about 4 minutes. Add diced tomatoes; stir 1 minute. Add wine and vinegar; bring to boil. Cover and cook until tomatoes break down, stirring often, about 5 minutes.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 1/4 cups pasta cooking liquid.

Add pasta, 1/2 cup reserved pasta liquid, and 3/4 cup cheese to sauce in skillet. Toss over medium-high heat until sauce coats pasta, adding more liquid by 1/4 cupfuls if dry. Season with salt and pepper. Serve, passing 1 cup cheese separately.

Dilled White Bean and Grape Tomato Salad

I've already made this twice. It's a great side to bring to a picnic because you can make it ahead (it only takes a couple minutes) and serve it room temperature.

Bon Appetit, June 2010

6 to 8 Servings

2 15-oz cans cannellini (white kidney beans), rinsed, drained

2 1/2 cups halved grape tomatoes (about 12 oz) or cherry tomatoes

2/3 cup diced red onion

1/4 cup chopped fresh dill

1/4 cup extra-virgin olive oil

3 tbsp fresh lemon juice

1 tbsp balsamic vinegar

2 garlic cloves, pressed

Toss all ingredients in large bowl. Season with salt and pepper. Let marinate at room temperature 1 hour. DO AHEAD Can be made 1 day ahead. Cover and chill. Bring salad to room temperature before serving.