Six Servings

I was introduced to roasted cherry tomatoes by a friend in London who often served them with their stems as an attractive and delicious side dish. I like to season them with oregano, but other herbs like thyme or basil are equally good.

1 ½ pounds cherry or grape tomatoes or 2 pints,  rinsed and drained

1 ½  tablespoons dried oregano

2 ½ tablespoons virgin olive oil

1 teaspoon salt

¼ teaspoon freshly ground black pepper

1. Preheat the oven to 400 degrees. Arrange the cherry tomatoes in one layer in a non-reactive pan (not aluminum). Prick the tomatoes lightly with the tip of a small knife or a fork.

2. Sprinkle the oregano and drizzle the olive oil evenly over the tomatoes and roast for 30 to 35 minutes until soft and tender. Spoon into a bowl or  serve on plates.

© Copyright Nina Simonds 2009.

Six Servings

My family loves all types of noodles, Asian and Italian, so I‘m always looking for new ideas. This dish is also terrific with leftover roasted chicken. The fresh arugula tossed into the hot pasta at the last minute makes this dish special and is a great way to get my son to eat more vegetables.

2 tablespoons extra virgin olive oil

1 tablespoon minced garlic

¾ to 1 teaspoon crushed dried chili flakes

3 pounds cherry tomatoes, rinsed and cut in half

12 leaves or about 2/3 cup large fresh basil leaves, rinsed, drained, and roughly chopped

1 teaspoon salt

½ teaspoon freshly ground black pepper

1 pound whole wheat penne pasta

5 cups arugula, rinsed, spun dry, and coarsely cut into bite-size pieces

1 ½ pounds roasted chicken meat

1/3  cup good-quality store bought pesto

1 teaspoon Balsamic vinegar

2 tablespoons virgin olive oil

½ cup  grated Pecorino Romano cheese

1. Heat the olive oil in a large skillet until hot. Add the garlic and chili flakes and sauté for 5 seconds until fragrant. Add the cherry tomatoes and cook over high heat until the tomatoes are beginning to thicken, about 15-20 minutes. Gently break up the tomatoes and stir while they are cooking. Add the basil, salt, and pepper and cook gently for a few minutes.

2 ..Meanwhile, bring 3 quarts of salted water in a large pot to a boil. Add the penne and cook about 10-12 minutes until al dente. (See package instructions.) Drain in a colander.

3. Add the arugula to tomatoes, stir, and cover. Let them cook for a few minutes, then add the cooked penne and toss together. Scoop the pasta into a big salad or serving bowl. Arrange the chicken on top. Quickly mix the pesto with the vinegar and olive oil and pour over the top. Sprinkle with the freshly grated cheese and serve immediately.

© Copyright Nina Simonds 2009

1 cup whole, shelled walnuts
1 ½  pounds 1-inch pieces, boneless roasted chicken
6 cups prepared herbal salad or baby greens, rinsed and drained thoroughly
4 firm ripe Bosc pears, peeled, cored
½ cut lemon

Good- quality prepared Balsamic salad dressing or:
1 teaspoon Dijon mustard
3 tablespoons red wine or Balsamic vinegar
6 tablespoons virgin olive oil
1 teaspoon salt
¼ teaspoon freshly ground black pepper

4 ounces crumbled Roquefort or Stilton cheese

1. Preheat the oven to 350 degrees. Spread the walnuts on a baking sheet and toast until golden brown and fragrant, about 10 minutes. Let cool and chop coarsely.
2. Arrange the greens in the bottom of a large bowl. Arrange the chicken pieces and pears on top. Sprinkle the cheese and walnuts over all.
3. If preparing the dressing, in a bowl, whisk together the mustard and vinegar. Slowly add the oil in a thin stream while whisking the mixture vigorously. (Alternatively, you may do this in a food processor.)  As you add the oil, the mixture should thicken. Season with salt and pepper to taste. Before serving, pour the dressing over the salad and serve.

Copyright Nina Simonds