Eggsecutive Orders

PASTA PRIMAVERA

6 ounces bow tie pasta

2 tablespoons olive oil

2 cloves garlic, smashed, peeled, and minced

2 chicken breasts, de-boned, skinned, and chopped

into 1-inch cubes

½ pound of asparagus, trimmed, washed, and sliced

into 1-inch pieces

½ pound cherry or grape tomatoes, rinsed and

halved

½ pound baby squashes, rinsed, trimmed, and

halved

¼ cup fresh basil leaves, julienned

Kosher or sea salt, to taste

Black pepper, to taste

¼-½ cup freshly grated Parmigiano-Reggiano

cheese, or to taste

Serves four.

Bring a large saucepan of salted water to a boil over high heat. Add bowtie pasta and cook according to package directions.

While pasta is cooking, place olive oil in a large skillet over medium heat. Add garlic and chicken to the pan, cook until garlic is soft and chicken is browned, about 5 to 8 minutes. Add vegetables and cook until vegetables are warmed through and beginning to soften but still retain a little bite, about 6 to 8 minutes.

Stir in fresh basil and remove mixture from heat. Season with salt and pepper, to taste.

Drain cooked pasta. Toss chicken and veggie mixture with pasta. Top with cheese. Serve warm.

WARM BRIE TOPPED WITH WALNUTS, MAPLE SYRUP, AND BERRIES

This looks great, tastes better than it looks, and takes almost no effort.

1 small round Brie, at room temperature

1 cup peeled, chopped walnuts

1 cup good-quality maple syrup, divided

1 quart rinsed berries, any type

Assorted crackers

Serves four.

Preheat oven to 300 degrees F.

Cut the top rind off a small circle of Brie. Place on an oven-safe serving platter. Top with walnuts and ½ cup maple syrup. Turn oven off. Turn broiler on high. Broil cheese until nuts are toasted and cheese is soft. This is something you’ll have to watch closely-the nuts can burn quite quickly. Remove from oven.

Add remaining syrup. Surround Brie wheel with alternating pools of berries and crackers. Serve immediately.