Mussels in Roasted Red Pepper Sauce

Salt
Two 9-ounce packages fresh linguine
One 12- to 16-ounce jar roasted red peppers, drained and halved
3 tablespoons extra-virgin olive oil (EVOO)
1 onion, chopped
3 to 4 cloves garlic, grated or finely chopped
1/2 teaspoon crushed red pepper
1 cup dry white wine
One 14.5-ounce can crushed fire-roasted tomatoes
Black pepper
36 mussels (about 2 pounds), debearded

1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.
2. While the pasta is working, using a food processor, puree the roasted peppers.
3. In a deep skillet, heat the EVOO, 3 turns of the pan, over medium-high heat. Add the onion, garlic and crushed red pepper and cook for 5 minutes, stirring frequently. Add the wine and reduce for about a minute, then stir in the pureed peppers and the tomatoes; season to taste with salt and black pepper. Add the mussels to the pan, cover tightly and cook until the shells open, about 5 minutes (discard any unopened mussels).
4. Divide the mussels among 4 large, shallow bowls and spoon a little sauce on top. Using tongs, transfer the cooked pasta from its water to the sauce in the skillet and toss to coat. Pile the pasta alongside the mussels.

Deviled Chicken and Grilled Stone Fruit


1/4 cup extra-virgin olive oil (EVOO), plus more for drizzling
4 cloves garlic, grated
2 tablespoons Worcestershire sauce
2 tablespoons spicy brown or Dijon mustard
1 tablespoon sweet smoked paprika
1 tablespoon hot pepper sauce
2 to 2 1/2 pounds skinless, boneless chicken breasts or thighs
4 stone fruits (such as plums, nectarines or peaches), halved
Salt and pepper
1/2 cup balsamic vinegar
2 tablespoons brown sugar
2 sprigs rosemary, leaves stripped and chopped


1. Preheat a grill or grill pan to medium-high. In a large bowl, combine 1/4 cup EVOO and the garlic, Worcestershire sauce, mustard, paprika and hot pepper sauce. Add the chicken, turn to coat evenly and let marinate for 15 minutes. Grill, turning once, until the juices run clear when the chicken is pierced, about 5 minutes on each side.
2. Drizzle the stone fruits with EVOO and season with salt and pepper. Place on a grill, without touching the chicken, and cook until grill marks appear, 5 to 6 minutes.
3. In a small saucepan, bring the vinegar, brown sugar and rosemary to a boil. Lower the heat and simmer until reduced by about half, 6 to 7 minutes (watch carefully to avoid burning). Serve the chicken with the fruit alongside and drizzle the sauce over both.

Spicy Sausage, Chicken and Bean Pot


2 tablespoons extra-virgin olive oil (EVOO)
3/4 pound bulk hot italian sausage
3/4 pound andouille sausage, cut on an angle into 1-inch lengths
1 1/2 pounds skinless, boneless chicken thighs (about , cut into thirds
Salt and pepper
1 large onion, thinly sliced
3 to 4 ribs celery from the heart, thinly sliced
2 carrots, shredded
1 bay leaf
1 cup dry white wine
Two 15.5-ounce cans cannelloni beans
One 15.5-ounce can chicken broth
5 to 6 sprigs sage, leaves cut into thin strips and stems discarded
1/2 baguette
3 tablespoons butter, melted
Flat-leaf parsley, chopped (a generous handful)
3 to 4 sprigs thyme, leaves chopped and stems discarded

1. In a dutch oven, heat the EVOO, 2 turns of the pan, over medium heat. Crumble in the Italian sausage and brown lightly, about 3 minutes. Add the andouille and cook until crisp at the edges, 2 to 3 minutes. Drain on a paper-towel-lined plate.
2. Season the chicken lightly with salt and pepper, add to the pot and cook, turning once, until lightly browned, about 2 minutes on each side. Add the onion, celery, carrots and bay leaf, season with salt and pepper and cook until softened, 7 to 8 minutes. Add the wine and simmer until nearly dry, about 5 minutes. Return the sausages to the pot, add the cannellini beans, chicken broth and sage and cook until heated through.
3. Preheat the broiler. Using a food processor, coarsely chop the baguette. Toss with the melted butter, parsley and thyme; season with salt and pepper. Scatter the bread over the sausage and chicken and broil until browned, 2 to 3 minutes. Serve from the pot, discarding the bay leaf.

Bay and Lemon Shrimp Skewers with Olive Couscous


1/4 cup plus 1 tablespoon extra-virgin olive oil (EVOO)
Grated peel and juice of 2 lemons
24 jumbo shrimp, peeled and deveined (about 1 1/2 pounds)
Salt and pepper
1 bunch bay leaves
2 cups chicken broth
One 10-ounce box couscous
1/2 cup pitted kalamata olives, chopped
1/2 cup pitted green olives, chopped

1. Preheat a grill or broiler. Soak eight 6- to 8-inch skewers in water. In a shallow dish, whisk together 1/4 cup EVOO and the lemon peel. Season the shrimp with salt and pepper and coat with the dressing. Thread the soaked skewers with alternating shrimp and bay leaves.
2. Grill or broil the shrimp skewers, turning once, until the shrimp are pink and firm, about 5 minutes. Drizzle the lemon juice on top.
3. In a medium saucepan, bring the chicken broth and remaining 1 tablespoon EVOO to a boil. Stir in the couscous and olives. Cover the pan, turn off the heat and let stand for 5 minutes; fluff with a fork.
4. Serve the couscous with 6 shrimp per person. Discard the bay leaves.

Stuffed Portobellos with Bread Salad


8 portobello mushroom caps, wiped clean
1/4 cup extra-virgin olive oil (EVOO), plus more for brushing
One 14-ounce can quartered artichoke hearts, drained well
One 10-ounce box frozen chopped spinach, thawed and wrung dry
1 1/2 cups ricotta cheese
1 large egg yolk
1 clove garlic, grated
Pinch nutmeg
Salt and pepper
1/3 cup grated parmigiano-reggiano cheese (a generous handful)
6 plum tomatoes, chopped
4 cups crusty bread, torn or coarsely chopped
1 small red onion, thinly sliced
1 cup fresh basil leaves, torn

1. Preheat the oven to 425°. Using a pastry brush, coat the mushroom caps with EVOO. Place on a baking sheet and bake, top side up, until tender but firm, about 8 minutes. In a large bowl, combine the artichokes, spinach, ricotta, egg yolk, garlic and nutmeg; season with salt and pepper.
2. Divide the stuffing evenly among the mushroom caps. Sprinkle with the parmigiano-reggiano and cook until the filling is set and lightly browned, about 5 minutes.
3. Place the tomatoes in a salad bowl. Add the bread, onion, basil, the remaining 1/4 cup EVOO and lots of salt and pepper. Toss to combine. Serve 2 mushroom caps per person with a pile of bread salad alongside.