Penne with Hazelnut Gremolata and Roasted Broccolini

This was a very tasty side we made with the Roasted Duck Breast (I think it would be good even if you used pork). Can't find broccolini? I'd say you can substitute broccoli, but cut it in to small florets. We might even try making a pesto instead of a gremolata with all the herbs and hazelnuts. It can also be a little dry, so don’t be afraid to use the olive oil (plus some).

1/2 lb broccolini or broccoli
3 Tbs olive oil, divided
2 Tbs hazelnuts, toasted, finely chopped
2 Tbs finely chopped fresh Italian parsley
2 tsp finely grated lemon peel
1 garlic clove, pressed
1/2 lb penne

Preheat oven to 400 degrees.

Place broccolini on a large rimmed baking sheet (lined with parchment paper). Drizzle with 2 Tbs olive oil; sprinkle with salt and pepper. Toss, then spread in an even layer.

Roast broccolini until tender and golden brown around edges, tossing occasionally, about 18 minutes. Cool. Chop coarsely.

Mix hazelnuts, chopped parsley, finely grated lemon peel, and garlic in a small bowl.

Cook pasta until tender but still firm to bite, stirring occasionally. Drain; return to saucepan.

Add broccolini and toss over medium heat to rewarm, if necessary. Add gremolata and remaining oil (plus some if dry); toss to distribute evenly. Season with salt and pepper.

Seared Duck Breast with Cherries and Port Sauce

I’ve only had duck a handful of times in my life, but this is one of the tastiest. It is also a plus to make it when Michigan cherries are in season. Our only complaint: duck is rather expensive; when we made this last week, we decided that the next time, it would be very easy to substitute a pork chop, or maybe a chicken thigh. Originally from Bon Appetit.

2 5- to 6-oz. duck breast halves, or 2 pork chops
2 Tbs chilled butter, divided
1/2 cup finely chopped shallot
1/2 cup low-salt chicken broth
16 halved, pitted sweet red cherries
4 Tbs tawny Port
2 Tbs honey

Place duck breast halves between 2 sheets of plastic wrap. Pound lightly to even thickness (about 1/2 to 3/4 inch). Discard plastic wrap. Using sharp knife, score skin in 3/4 inch diamond pattern (do not cut flesh).

Melt 1 Tbs butter in heavy skillet over medium-high heat. Sprinkle duck with salt and pepper. Add duck, skin side down, to skillet and cook until skin is browned and crisp, about 5 minutes. Turn duck breasts over, reduce heat to medium, and cook until browned and cooked to desired doneness, about 4-8 minutes. Transfer to work surface, tent with foil to keep warm, and let rest 10 minutes.

Meanwhile, pour off all but 2 Tbs drippings from skillet. Add shallot to skillet and stir over medium heat 30 seconds. Add broth, cherries, Port, and honey. Increase heat to high and boil until sauce is reduced to a glaze, stirring often, about 3 minutes. Whisk in 1 Tbs cold butter. Season sauce to taste with salt and pepper.

Thinly slice duck. Fan slices out on plates. Spoon sauce over and serve.

Spicy Orange Chicken Stir-Fry

This one is even quicker and easier than the last (mostly because it doesn't require marination). I would recommend upping the crushed red pepper flakes a bit if you like spice, and I do think it would benefit from marinating, to give the chicken a stronger flavor. Originally from Bon Appetit.

1 1/2 cups jasmine rice
3/4 cup orange juice
3 Tbs soy sauce
1 Tbs corn starch
2 tsp orange zest
2 Tbs vegetable oil
1 small red onion, thinly sliced
Large pinch of dried crushed red pepper
1 1/2 lbs. chicken, cut into strips
8 oz. sugar snap peas

Cook rice according to package instructions. Cover to keep warm; set aside.

Meanwhile, whisk juice, soy sauce, and cornstarch together in a medium bowl until corn starch dissolves. Mix in orange peel.

Heat oil in wok over high heat. Add chicken, seasoned with crushed red pepper, salt, and pepper. Cook chicken in batches until done.

Add onion and snap peas, cook until crisp-tender. Add chicken back to wok and juice mixture. Toss until sauce begins to boil. Serve with rice.

Snow Peas with Toasted Almonds

This is a quick, delicious side for Five-Spice Roast Chicken.

1 Tbs unsalted butter
1/4 cup sliced almonds
1/2 lb snow peas, trimmed
2 tsp minced shallot
1 tsp fresh lemon juice

Melt butter in medium skillet over medium heat. Add almonds and cook until golden and fragrant and butter begins to brown, stirring frequently, about 1 1/2 minutes.

Add snow peas and shallot; sauté until snow peas are crisp-tender, 1 1/2 to 2 minutes.

Remove skillet from heat; add lemon juice. Season to taste with salt and serve.

Five-Spice Roast Chicken

All of our recipes lately are coming from Bon Appetit, and this is no exception. It sounded easy, so I ripped it out and here we are. The only catch is that it IS best to marinate it overnight, if you remember. I might also suggest making extra marinade and rubbing some under the skin of the chicken thighs. Serve it over ginger-scented rice (make basmati rice according to package instructions, but add some minced ginger to the party).

4 garlic cloves, pressed
2 Tbs kosher salt
2 Tbs extra-virgin olive oil
1 tsp Chinese five-spice powder
3-4 pieces chicken with skin and bones
1 large onion, peeled, cut into wedges

Combine garlic, salt, olive oil, and Chinese five-spice powder in large bowl. Add chicken pieces; turn to coat. Cover and chill for at least 1 hour or overnight.

Preheat oven to 425 degrees. Arrange onion wedges in a 9x9 baking pan, and arrange chicken, skin side up, atop onions.

Roast until chicken is cooked through, basting occasionally with pan juices, about 50 minutes. Remove chicken from oven and let rest 10 minutes. Arrange chicken and onions on platter and serve.