Pasta with Garlic and Oil (Aglio et olio)

A great chef once said that a good cook is someone who can make a great dish with just a few key ingredients. This classic Italian pasta dish is as simple as they come. Delicious pasta finished in fresh garlic and olive oil and topped with freshly grated Parmesan or Romano. It just doesn’t get any simpler or more delicious when done right.

Serves 4

Ingredients

• 16 ounces whole-wheat spaghetti or linguine
• ¼ cup (4 tablespoons) extra-virgin olive oil
• 4-6 cloves garlic, chopped
• ¼ cup (4 tablespoons) freshly grated Parmesan or Romano
• ¼ teaspoon sea salt
• Freshly ground black pepper and crushed red pepper to taste
• 1 tablespoon chopped fresh basil or Italian flat-leaf parsley leaves

Preparation

• Cook pasta in water with the salt until just al dente, about 8 minutes. (You want the pasta really al dente because you’re going to finish cooking it in the garlic and oil)
• Drain pasta in a colander, reserving 2 tablespoons of the pasta water. (This will help create a rich sauce, trust me here)

NOTE: DO NOT RINSE THE PASTA WITH WATER! This is a huge no-no anytime you cook pasta because you wash away all the natural starch that will further thicken the sauce!

• When there are 3 minutes left on the pasta, heat olive oil over medium heat in a large sauté pan for 1 minute.
• Add the garlic and sauté until opaque and fragrant. (It's important not too burn the garlic or else it will become bitter.)
• Place the pasta and reserved pasta water into the sauté pan and mix well for 2 minutes to finish the sauce and cook the pasta.
• Add the black pepper and crushed red pepper to taste and stir to mix further.

Remove pan from heat, top with fresh herbs. Serve immediately and enjoy!

The Ultimate Chicken Salad Sandwich

I love a good sandwich and one of my favorites has always been a great chicken salad. This is a healthier take on the 'Chicken Salad for Company' recipe made famous in Ann Hodgman’s “Beat This!” cookbook of over 100 “absolutely unbeatable, knock-’em-dead” best recipes of all-time favorites. With bite-size chunks of poached chicken breast mixed with strips of red bell pepper and steamed broccoli florets, there’s no chance of “mystery bites.” What you see is what you get, and the getting is good!

The salad is dressed with a thick, creamy blend of Greek yogurt, low-fat olive oil mayo, Dijon mustard, blackberry vinaigrette and fresh dill. It’s tangy and slightly fruity, brightening the flavor of the salad and adding that something-something that other people won’t be able to pin down. And yeah, it is unbeatable.

Serves 4

Ingredients

• 2 whole, boneless chicken breasts (1 1/2-2 pounds), poached and cut into bite-size pieces
• 1 large red bell pepper, cut into julienne strips
• 1 large head of broccoli, cut into florets
• 1/2 cup plain Greek yogurt
• 1/2 cup low-fat, olive oil mayonnaise
• 2 tablespoons Dijon mustard
• 3 tablespoons blackberry vinaigrette dressing (See below)
• 2 tablespoons finely chopped fresh dill

Procedures

Blackberry Vinaigrette Dressing:

• 1/4 cup Balsamic Vinegar
• 1-2 tablespoon blackberry preserves
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped fresh marjoram or 1 teaspoon dried
• 1 teaspoon minced garlic

Boil vinegar and blackberry preserves in a saucepan over medium heat until reduced by half, about 3 minutes. Pour vinegar into large bowl. Combine water with no salt seasoning. Whisk into vinegar, along with mustard, marjoram and garlic.

Chicken Salad:

1. Combine the poached chicken with the red pepper in a large bowl.
2. In a vegetable steamer over boiling water, steam the broccoli for 2 to 3 minutes, or until it just starts to get tender. Add it to the chicken, and mix it in gently.
3. Whisk together the sour cream, mayonnaise, Dijon mustard, blackberry vinaigrette and dill. Pour the dressing over the chicken and vegetables, and mix well. Chill the salad for at least 2 hours before serving on sliced dense, whole-grain artisan bread. (If you have a Whole Foods Market nearby, try the Seeduction bread.)