Summer Herb Spaghetti with Crumbled Bacon

1 lb spaghetti noodles

8 slices thick cut bacon

1 c flat-leaf parsley

3/4 c fresh basil leaves

5T extra-virgin olive oil

5T fresh lemon juice

1/4 c finely chopped chives

salt and pepper

1/2 c grated parmesan cheese

1. in a large pot of boiling salted water, cook the spaghetti according to the package directions. drain, researving 1/2 c past cooking water, and transfer to a large bowl.

2. meanwhile, in a large skillet, cook the bacon over medium-high heat until crisp, 8-10 minutes; drain on paper towels. when cool enough to handle, crumble in to large pieces.

3. while the pasta and bacon are cooking, using a food processor, puree 1/2 c parsley, 1/2 c basil, the olive oil and lemon juice, and 2T chives, season with salt and pepper.

4. add the herb oil, parmesan and researved 1/2c pasta water to the pasta and toss. chop the remaining 1/2c parsley, and 1/4c basil, and 2T chives, along with the crumbled bacon. season with salt and pepper and toss.

Chicken Salad Piccata

1 1/2 lbs small read potatoes, quartered

1/2 lbs green beans, halved crosswise

1/4 c + 2T extra-virgin olive oil

2T coarsely chopped capers (i didn't use any capers)

1/4 cup chopped flat-leaf parsley

grated peel and juice of 1/2 lemon

salt and pepper

1 large egg

1/4 c flour

2 boneless chicken breast halves, lightly pounded

1/4 c chicken broth

1. in a large saucepan, add the potatoes and enough salted water to cover b y 1 in. bring to a boil and cook until almost tender, about 10 minutes. using a slotted spoon, transfer to a colander. add the green beans to the boiling water and cook, stirring for 2 minutes. drain in the colander with the potatoes.

2. in a large bowl whisk together 1/4 c olive oil, 1 T capers, 3Tparsely, leamon peel and half the lemon juice. add the potatoes and beans and toss, season with salt and pepper. (i think this would be good just as a side dish)

3. in a shallow bowl, beat the egg. in another shallow bowl, season the flour with salt and pepper. in a large nonstick skillet, heat the remaining 2T olive oil over meadium-high heat. coast the chicken breasts with the seasoned flour, then dip in the egg, and coast with the flour again. add to the skillet and cook, turning once, until golden, about 8 minutes. transfer to a cutting board and cut into strips.

4. add the chicken broth to the skillet, cook over medium heart, scraping up any browned bits. remove from the heat and stir in the remaining 1T capers, 1T parsley and leom juice. top the salad with the chicken and drizzle with the pan sauce.

Just an idea

So, Eileen and I were chatting one day about good recipes, and thought we needed a handy place to share them since so many of us are cooking so much these days. I know I could always use the help when I sit down to make a menu for the week. I'm not sure if I have this set up right but I have added you as authors so you can blog too. If there are others who would like to join just let me know! Maybe this will spur us on to creativity in the kitchen!