Broiled tilapia with mustard-chive sauce

Giada De Laurentiis

Serves: 4

Fish:

• Vegetable oil cooking spray
• 4 (5 to 6-ounce) tilapia fillets
• Extra-virgin olive oil, for drizzling
• Kosher salt and freshly ground black pepper

Sauce:

• 1/4 cup plain, full-fat Greek yogurt
• 2 teaspoons agave nectar or honey
• 1 teaspoon Dijon mustard
• 1/4 cup lemon juice (from 1 large lemon)
• 2 tablespoons chopped fresh chives
• Kosher salt and freshly ground black pepper

For the fish: Preheat a broiler. Spray a small baking sheet or glass baking dish with vegetable oil cooking spray. Set aside.

Drizzle the tilapia fillets on both sides with olive oil and season with salt and pepper. Arrange the fillets in a single layer on the prepared baking sheet and broil until cooked through and the flesh flakes easily with a fork, about 6 to 8 minutes. Set aside to cool slightly.

For the sauce: In a small bowl, mix together the yogurt, agave nectar, and mustard until smooth. Whisk in the lemon juice and chives. Season with salt and pepper, to taste.

Transfer the tilapia to a serving platter and drizzle with the sauce.

*Chef’s note: Meh. There was something about a cold sauce on a soft, warm fish that ended up weirding me out  a bit. And a little sauce goes a long way. But the flavors were good, and you’d be hard-pressed to find a simpler dish.

Penne with butternut squash and goat cheese

Giada De Laurentiis

Serves: 4 to 6

• Vegetable oil cooking spray
• 1 (2-pound) butternut or kombucha squash, peeled, seeded and cut into 3/4-inch cubes
• 1 onion, diced into 1/2-inch pieces
• Olive oil, for drizzling
• Kosher salt and freshly ground black pepper
• 1 pound penne pasta
• 1 cup (8 ounces) goat cheese, crumbled
• 1 cup coarsely chopped walnuts, toasted (To toast the walnuts, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly toasted, about 6 to 8 minutes Cool completely before using.)
• 1 packed cup chopped fresh basil leaves
• 1/3 cup finely grated Parmesan

Put an oven rack in the upper third of the oven. Preheat the oven to 425 degrees F.

Spray a baking sheet, liberally, with vegetable oil cooking spray. Set aside.

Mix the squash and onion together and arrange in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Bake for to 40 to 45 minutes until the vegetables are golden and cooked through. Remove from the oven and set aside to cool slightly.

While the squash mixture is cooling, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 2 cups of the pasta water. Put the pasta, goat cheese and 1 cup of pasta water in a large serving bowl. Toss until the cheese has melted and forms a creamy sauce. Add the squash and onion mixture, the walnuts and the basil. Toss well and season with salt and pepper, to taste. Garnish with Parmesan and serve.

*Chef’s note: This dish is a winner. I also added two links of browned mild Italian sausage; I had made this dish at least twice before without and loved it, but now that I’ve tried it with the sausage I never will leave it out! Definitely a dish great for fall, but I recommend it for any time of year. Also, don’t leave out any ingredients! Each has its place to perfect the meal.

Crispy chicken with rosemary-lemon salt

Giada De Laurentiis

Serves: 4

• Vegetable oil, for frying
• 1 (6-inch) sprig fresh rosemary
• 1/4 cup kosher salt
• Zest of 1/2 large lemon
• 1 pound chicken tenders, cut into 2-inch pieces
• 2 cloves garlic, minced
• 1 1/2 tablespoons chopped fresh rosemary
• Zest of 1/2 large lemon
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup fine cornmeal or instant polenta

For the salt: Heat 1/4-inch oil in a large, high-sided skillet over medium-high heat (the oil is hot enough when a pinch of cornmeal sizzles when added to the pan). Add the rosemary sprig and fry for 30 seconds until crisp. Using tongs, remove the rosemary sprig and drain on paper towels. Remove the leaves and finely chop to yield 1 tablespoon. Place the rosemary, salt, and lemon zest in a small bowl. Mix with a fork until combined. Set aside.

For the chicken: In a medium bowl, mix together the chicken, garlic, rosemary, lemon zest, salt, and pepper. Add the cornmeal and toss until the chicken is coated. Add 1/2 the chicken to the same skillet used to cook the rosemary and fry until golden and crispy, 2 to 3 minutes on each side. Drain on paper towels. Repeat with the remaining chicken. Sprinkle with the rosemary-lemon salt and serve.

*Chef’s note: Mmm. As I heard Giada say making these on the Food Network: chicken nuggets for grownups. Their sophistication made me feel comfortable enough serving them to my grandparents when they came over for dinner, paired with mashed potatoes and roasted asparagus. I didn’t need nearly all the rosemary-lemon salt it made, and I think next time I would squeeze some more lemon juice over the chicken while it’s warm for more flavor and to help the salt adhere to the breading better. But, as you may find in later posts, I am a huge fan of both lemon and rosemary, so this one was a hit for me (and with my family!).