Curried Chicken Salad with Raisins and Honey

This salad is perfect for those hot summer days when you might be in the mood for a lighter meal. Great flavors from the curry, honey and raisins. Serve the salad along with some lettuce or create a sandwich using pita bread or just regular sandwich bread. For the chicken, I just buy an already-cooked whole roast chicken at my local grocery store to save time. Super simple to make.

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Serves 4 to 6

INGREDIENTS:

• 1 whole roast chicken, cooled to room temperature
  
• 2 medium ribs celery, cut into small dice
• 2 medium scallions, white and green parts, minced
• 2 tablespoons minced fresh cilantro leaves
• 3/4 cup mayonaisse
• 1 1/2 - 2 tablespoons lemon juice from 1 small lemon
• 6 tablespoons golden raisins
• 2 teaspoons curry powder
• 1 tablespoon honey

INSTRUCTIONS:

• Remove skin and bones from chicken, and shread meat into bite size pieces.
  
• Mix all salad ingredients (including chicken) together in a large bowl, including salt and pepper to taste. Cover in plastic wrap and let it rest in the refrigerator for about 15 minutes to give the flavors some time to blend.
  
• (The salad can be covered and refrigerated overnight.)

From: Cooks Illustrated

Pasta with Tomato and Almond Pesto (Pasta Alla Trapanese)

Simple to make on a weeknight. Great flavors in the pesto sauce. Try it and you'll love it!

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Serves 4 to 6

INGREDIENTS:

• 1/4 cup slivered almonds
• 12 ounces cherry or grape tomatoes (about 2 1/2 cups)
• 1/2 cup packed fresh basil leaves
• 1 medium garlic clove, minced or passed through a garlic press (about 1 teaspoon)
• 1/2 teaspoon red wine vinegar
• 1/4 teaspoon plus a pinch of red pepper flakes
• Table salt
• 1/3 cup extra-virgin olive oil
• 1 pound pasta, preferably linguine or spaghetti
• 1 ounce Parmesan cheese, grated (about 1/2 cups), plus extra for serving

PREPARATION:

Toast almonds in a small skillet over medium heat, stirring frequently, until pale golden and fragrant, 2 to 4 minutes. Cool almonds to room temperature.

Bring 4 quarts water to boil in a large pot.

Meanwhile, in a blender or food processor, blend cooled almonds, tomatoes, basil garlic, red wine vinegar, red pepper flakes, and 1 teaspoon salt in food processor until smooth, about 1 minute. Scrape down sides of bowl with rubber spatula. With machine running, slowly drizzle in oil, about 30 seconds.

When water has boiled, add pasta and 1 tablespoon salt and cook until al dente. Reserve 1/2 cup cooking water; drain pasta and transfer back to cooking pot.

Add pesto and 1/2 cup Parmesan to cooked pasta, adjusting consistency with reserved pasta cooking water so that pesto coats pasta. Serve immediately, passing Parmesan separately.

From: America's Test Kitchen

Calabacitas con Queso (Mexican Squash with Cheese)

A childhood favorite. When I make this dish, I think of my Mom. :) Eat this with tortillas or make tacos.
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Serves 6

INGREDIENTS:

• 4 Mexican squash, cut in half lengthwise
• 9 ounces melting cheese, grated (Monterey Jack preferred)
• 1 tomato
• 2 tablespoons vegetable oil
• 1 white onion, chopped fine
• 2 garlic cloves, minced
• Salt and pepper to taste

PREPARATION:

• In a medium saucepan under enough salted (1 tablespoon salt) water to cover, cook the squash until tender. Cut into 1/2-inch cubes. Set aside in a bowl.
• Puree the tomato. Use some of the residual water from the squash, if needed, to puree properly. Drain the puree and discard the juice. Keep the puree and set aside.
• Over medium heat in a non-stick 12-inch skillet, fry the onion and the garlic until translucent in one tablespoon of oil. Add the tomato, salt and pepper to taste. Add the squash. Let flavors meld together for two minutes. Just before removing from heat, add the cheese so it can melt. Adjust salt if necessary. Serve.

ENJOY!