lemon and pine-nut rice

-1c. long grain white rice-coarse salt and pepper

-1/4c. toasted pine nuts

-1 tablespoon extra virgin olive oil

-1/2 teaspoon lemon zest and 1 tablespoon lemon juice

1. in a medium saucepan, bring 1 1/2 cups water to a boil. add rice, season with salt and pepper and return to a boil. reduce to a simmer, cover and cook just until tender, 15-17 minutes. remove pan from heat, and let stand, covered, for 5 minutes.

2. toss rice with nuts, oil, zest and juice, and fluff gently with a fork.

grilled greek chicken kebabs with mint-feta sauce

Curtesy of EveryDay Food Magazine

-1 pound boneless, skinless chicken thighs, cut into 24 1-inch pieces
-1 zucchini, halved lengthwise and cut into 1-inch pieces
-1/2 small red onion, quarted and layers seperated
-2 tablespoons olive oil
-1 teaspoon dried oregano
-3 tablespoons red-wine vinegar
-coarse salt and ground pepper
-1/2c. crumbled feta
-1/4c. plain low-fat yogurt
-1c. fresh mint leaves

1. in a resealable bag, combine chicken, zucchini, onion, oil, oregano, and 2 tablespoons vinegar; season with salt and pepper. marinate at room temperature for 30 minutes (or refridgerate up to overnight).
2. heat grill or grill pan to medium. soak 8 6-inch wooden skewers in water for 15 minutes.
3. onto each skewer, alternately thread 3 pieces of chicken with 2 of zucchini and 2 of onion. grill skewers, turning occasionally, until chicken is cooked through, 12 to 14 minutes.
4. meanwhile, make dipping sauce: in a food processor, blend feta, yogurt, mint, and remaining tablespoon of vinegar until smooth. serve kebabs with dipping sauce.

mexican style lasagne

everyday food magazine

*1c fresh cilantro leaves
*4 green onions, chopped
*salt and pepper
*10oz fresh baby spinach
*non-stick cooking spray
*8 corn tortillas (6 inch)
*1 can pinto beans
*1 cup salsa
*8oz pepper jack cheese, shredded

1. preheat oven to 425*. In a food processor, combin cilantro, scallions, 1 teaspoon salt, and 1/4 teaspoon pepper with as much spinach as will fit; pulse, adding remaining spinach in batches, until coarsely chopped.

2. coat an 8" square baking dish with cooking spray. lay 4 tortillas in bottom of dish (they will overlap). layer with half of beans, salsa, spinach mixture, and cheese; repeat with remaining ingredients ending with cheese.

3. cover dish with tinfoil; place on a rimmed baking sheet. bake until bubbling, 25-30 minutes; removefoil and continue baking till cheese is golden, 15-20 minutes more. cool 5-10 minutes before serving

servings: 4
prep time: 20 minutes
total time: 1 hour 20 minutes

spaghetti with tarragon and tomatoes

-everyday food magazine

*coarse salt and pepper
*2 lbs beefsteak or plum tomatoes, cored
*1/4 c. extra-virgin olive oil
*1/2 c. finely chopped shallots
*3/4 lb spaghetti
*1 tablespoon coarsely chopped basil or tarragon
*1/2 c. grated parmesan + more for serving

1. bring a large pot of salted water to boil. meanwhile, halve tomatoes lengthwise. squeeze gently to remove most of the seeds; discard seeds. chop tomatoes into 1/2" pieces and transfer to a bowl; set aside.

2. in a large skillet, heat oil over medium-low heat. add shallots; cook until golden, stirring occasionally, about 5 minutes. remove pan from heat. stir in tomatoes until coated with oil; season generously with salt and pepper.

3. cook pasta until al dente, according to package instructions. drain; return to pot. pour tomato mixture over pasta; add tarragon and parmesan. toss to combine.

servings: 4
prep time: 40 minutes
total time: 40 minutes