Halibut Poached in Acqua Pazza

In soups or stews, when grilled or braised, or when poached or seared, halibut is a wonderful fish no matter the cooking method. Its white sturdy flesh holds together very well in different preparations. It has a meaty texture much like chicken and a subtle fish flavor. I've been planning the perfect opportunity to cook some good halibut, but first it was a matter of waiting for my favorite fish market to reopen. Swanson's Fish Market, which recently reopened after a fire last year, has been the go-to fish market in Fairfield, CT for more than twenty years. They offer a wide selection of high-quality seafood as well as popular homemade soups and chowders. This past weekend I was finally able to buy my long-awaited halibut and make something special out of it.

A preparation, like this Italian poached recipe, is the perfect way to show off halibut in all its glory. Poaching the fish in a flavorful broth makes it a very appealing dish for a chilly fall day. There's a story behind the name of this recipe: acqua pazza in Italian means crazy water. Neapolitan fisherman would poach their catch of the day in a spicy, briny broth flavored with wine and herbs. More often than not, they would use seawater as the stock base. A few years ago I tasted a wonderful rendition of monkfish in acqua pazza at the now-closed Lunetta. I've had the inclination to make it at home ever since.

My recipe takes traditional acqua pazza and gives it an Asian twist. Inspired by the cuisine of Chef Jean-Georges Vongerichten, who is well known for fusing classical French technique with Asian flavors, I create a recipe that builds flavor upon flavor. I begin with ginger and garlic as a base. Instead of traditional parsley, I use Thai basil, which lends an anise flavor. I finish the broth with sweet and savory: honey and miso paste. End-of-the-season cherry tomatoes in different colors also lend their sweetness. The finished dish is hearty enough for a comforting meal with family, but fancy enough for any dinner party. The flavors touch upon all the taste profiles of sweet, salty, sour, and savory.

Halibut Poached in Acqua Pazza

2 tablespoons olive oil
3 garlic cloves, minced
1 tablespoon minced ginger (about 1/2-inch piece)
1 teaspoon crushed red pepper flakes
2 cups dry white wine
2 cups fish stock, clam juice, or water
2 large scallions, thinly sliced on the bias
1 pint cherry tomatoes in various colors
1/2 cup Thai basil leaves
1-1/2 pounds halibut, cut into 4 pieces
fine sea salt
freshly ground black pepper
2 tablespoons canola oil
3 tablespoons miso paste
1 tablespoon honey

Warm oil in a large deep skillet set over medium-high heat. Add garlic and ginger; saute until fragrant, about 1 to 2 minutes. Add crushed red pepper and toast 1 minute. Add wine and stock. Bring to a boil. Add scallions, tomatoes, and basil. Cover and reduce to a simmer.

Meanwhile, heat a large nonstick pan over medium-high to high heat. Liberally season fish with salt and pepper. Set fish skin-side down in pan and sear 3 minutes. Using a spatula, carefully flip fish over to flesh side and sear 3 minutes. Carefully transfer fish to simmering broth flesh-side down. Cover and continue to simmer until fish is opaque throughout, about 5 to 8 minutes. Carefully remove fish, one by one, to individual bowls. Place skin-side down or remove skin if desired.

Add miso paste and honey to a small bowl and ladle over with a portion of broth. Whisk until the miso and honey are dissolved into liquid. Pour the mixture back into skillet and stir to combine. Check for seasoning. Divide broth and vegetables among the four bowls of fish. Serve immediately. Yield: 4 servings.

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Chocolate-Peanut Blondie Bites

Next to chocolate chip cookies, brownies and blondies are some of the most popular sweet treats. Unfortunately most people bake them from boxed mixes when in fact they are too easy to make from scratch. You can find all the ingredients you need in your pantry. One of my most popular recipes on this site is my best brownies. I love the rich dark chocolate brownies, but I also love blondies just as much. I make them quite often. They might not be as well known as their chocolaty counterpart, but there just as good—if not better.

This recipe is my go-to, all-in-one blondie recipe. I adapt this recipe over and over again. Here it's made with chopped semisweet chocolate and chopped peanuts. Chopping the chocolate results in fudge-like blondies. Use chocolate chips and the blondies will turn out a bit more cake-like since the chocolate won't melt as much. Any chopped nut can stand in place of the peanuts. Instead of milk or dark chocolate, try white chocolate, carob, peanut buttter chips, butterscotch chips, or toffee chips. Variation is encouraged.

This is the kind of recipe you will want to come back to time and time again. These blondies are great to bring to holiday parties or simple gatherings with friends or family. They are perfect for Halloween this coming Sunday. They can even be given out as treats. Simply package a few squares in cellophane bags and tie with twine or raffia for a unique favor. Take a bite out of one of these blondies; you won't regret it.

Chocolate-Peanut Blondie Bites

Note: This recipe also makes cookies. Spoon balls of dough onto a sheet pan lined with parchment paper. Bake for 15 minutes or until the cookies are golden brown and set on top.

1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
3/4 cup light-brown sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, melted
1/2 cup coarsely chopped semisweet chocolate
1/2 cup coarsely chopped unsalted roasted peanuts

Preheat oven to 325 degrees F. Butter a 8-by-8-inch pan, line with parchment paper, and butter again. In a medium bowl, combine the dry ingredients: flour, baking soda, and salt.

In a large bowl, using a hand-held mixer, beat together the sugar and egg until pale and glossy. Add the vanilla and melted butter, beat until combined. With the mixer on low speed, add the dry ingredients a little at a time, scraping down the sides of the bowl now and then, until just combined. By hand, fold in the chopped chocolate and peanuts. Spread batter in prepared pan and smooth top.

Bake for 30 minutes or until a toothpick inserted into the center comes out with a few crumbs. Let cool completely in the pan. Use the parchment paper to lift the cooled blondies onto a cutting board. Using a sharp serrated knife, cut into 1-inch squares. Yield: 16 blondie bites.

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Red Wine-Poached Seckel Pears

Pears have a special place in my childhood. When I was a kid, my family would pick pears from the trees in my aunt and uncle's backyard. They always had more pears than they knew what to do with. My aunt made pear sauce, much like apple sauce, and my mom would can the pears to be eaten as compote. We would also eat them raw, when their so sweet, juicy, and buttery. I love them that way, but often enough the ones you buy in the market are not the best to eat out of hand. That's when I like to poach pears to create a unique dessert.

Poaching pears in red wine turns them into glowing red jewels with tender and succulent flesh, flavored by the spiced poaching liquid. Spices such as cinnamon, nutmeg, cloves, cardamom, or star anise can be added for exotic flavor. Citrus rind or tea leaves, like Earl Grey, also add flavor. The composition is up to you but the cooking method is simple. Once the pears are cooked, the poaching liquid can be reduced to create a syrup. Serve the pears with the reduction sauce and a dollop of crème fraîche for a very elegant dessert that would make a lovely ending to any dinner party.



Pears are such unique and beautiful fruit, available in many varieties. The Bosc variety is quite crisp and hard, though great eaten raw, it is even better when cooked or baked. Anjou is a juicy and less grainy variety that, in my opinion, is the best for eating raw. Bartlett pears, or William pears as they are known abroad, are great for eating raw as well as for cooking. Comice pears, which originate from France, are often paired with cheese for appetizers. The Seckel pear, the smallest commercially grown pear, is a variety originally from Pennsylvania, making it all-American. It is wonderful eaten raw, cooked, or baked even when slightly past its prime. I use them in this recipe for poached pears, but any variety would work well.

This fall I'm participating in A Way to Garden's first Fall Fest, a continuation of Summer Fest. Every Wednesday a summer produce will be the theme. This Wednesday it's pears. To participate all you have to do is something as simple as leaving a comment or linking to a favorite blog post or informational site. You can share gardening tips, recipes, and/or pictures. Visit the Fall Fest link for more information. Many other blogs are participating and it would be great to see how far the conversation goes.

My favorite recipes using pears:
Roasted Seckel Pear, Endive, and Radicchio Salad with Roquefort and Walnuts
Endive Leaves Filled with Bleu Cheese, Toasted Walnuts, Anjou Pear, and Bacon
Pear and Almond Cream Tart

Red Wine–Poached Seckel Pears

Note: If substituting regular size pears, use 4 pears in this recipe and cook for up to 20 minutes or until tender.

2 cups dry red wine
2 cups water
1/2 cup sugar
1 star anise
1 cinnamon stick
6 whole cloves
12 Seckel pears, peeled with stems attached, rubbed with lemon
crème fraîche or whipped cream, for serving

In a large saucepan, combine wine, water, sugar, star anise, cinnamon stick, and cloves. Bring to a boil. Once sugar is dissolved, add pears. Reduce to a simmer. Cook until pears are knife tender, about 10 minutes.

Using a slotted spoon, carefully remove pears to a plate lined with paper towels. Remove spices and discard. Bring poaching liquid to a boil, lower to a simmer, and cook until syrupy and reduced to 1 cup, about 30 minutes. Divide reduction sauce among 4 plates, place 3 pears in each plate, and dollop each with crème fraîche. Yield: 4 servings.

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Arugula Soup with Parmesan

This past summer I've grown more arugula than I've known what to do with. This fall the arugula has been looking better than I ever expected. Lately I've been coming up with ways to use it all before the frost comes. But there's only so much raw arugula one can eat. So I've started cooking with it, making sautés and even soup. Most people would think that arugula is not for cooking, but in fact many European recipes use arugula. In Italy, arugula is enjoyed in pasta dishes and on pizzas. It can also be made into a very flavorful pesto that can be used in pasta or spread on sandwiches. There's a lot more to arugula than salad.

This soup features the pungent and peppery flavor of arugula. A rind of Parmesan cooked into the soup adds salty flavor. The mascarpone cheese stirred in toward the end enrichens the texture of the soup. Since arugula has a tendency to become stringy when cooked, the soup is best puréed until silky smooth. Serve the soup with grated Parmesan and a drizzle of fruity olive oil to complement the flavor of the leafy green. It's great enjoyed as an appetizer soup or even a simple dinner when paired with crusty bread. There's no better time to grow arugula and enjoy this soup than the chilly months of autumn.

Arugula, or rocket as it is also known, is a green vegetable with long open leaves, unlike a head of lettuce. It is now cultivated, but used to be forage for in the wild. Native to the Mediterranean region, arugula has been around since Roman times. Besides it's vibrant green color and peppery flavor, arugula is well known for being rich in vitamin C and potassium. The Romans gave it prominence by considering it an aphrodisiac. The island of Ischia makes arugula into a specialty drink called rucolino, which is enjoyed after meals as a digestive. Who knew arugula had such an interesting history? It's definitely a vegetable that deserves more credit, beginning with this simple soup recipe.

Arugula Soup with Parmesan

Note: Be sure to wash the arugula in many changes of water to get rid of any grit. Dry the leaves in a salad spinner and remove any tough stems.

2 tablespoons olive oil, plus more for drizzling
1 small yellow onion, chopped
3 garlic cloves, finely chopped
1 pound potatoes (about 2 medium), peeled and diced
6 cups chicken stock
1 small chunk Parmesan rind
1 pound mature arugula (2 to 3 large bunches), washed, spun dry, and torn into pieces
1/2 cup mascarpone cheese
fine sea salt
freshly ground black pepper
grated Parmesan, for serving

Warm oil in a large pot set over medium heat. Add onion and sauté until translucent, about 3 to 5 minutes. Add garlic and sauté until fragrant, about 1 minute. Add potatoes, chicken stock, and Parmesan rind. Bring to a boil, lower to a simmer, and cook, covered, until potatoes are knife tender, about 8 minutes.

Add arugula and cook until tender and dark green, about 8 minutes. Remove Parmesan rind and discard. Stir in mascarpone. Off from heat, purée the soup using an immersion blender. Season with salt and pepper. Serve with grated Parmesan and drizzled with olive oil. Yield: 6 servings.

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Butternut Squash Cake with Maple Icing

With its naturally sweet taste, bright orange hue, and delicate flavor, butternut squash is one of the most popular fall/winter vegetables. Besides pumpkin, it's an iconic vegetable of the season and it's one of my favorites because of its many wonderful culinary uses. I like squashes even more than pumpkins. When Thanksgiving arrives, I'll be making my usual squash pie instead of pumpkin pie. Until then I'll enjoy the vegetable in many forms, cubed and roasted, pureed in soups, and baked into quick breads and cakes. It's just that versatile.

In this recipe, I do something unexpected. I use grated squash instead of pureed squash from a can. Much like carrot cake, the strands of squash become suspended in the batter, forming a beautiful and tender cake. A great texture is achieved from a half-and-half mix of white and whole-wheat flours. The cake is much like a quick bread in that it is not overly sweet. Bake it in a Bundt pan or tube pan, or two medium loaf pans. Drizzle it with a maple syrup icing for just a little extra sweet fall flavor. When friends stop by for coffee or tea, serve them this easy and reliable cake.

To prepare the butternut squash, start by cutting it in half crosswise and lengthwise using a sturdy knife. Remove the seeds, peel the skin using a sharp knife or vegetable peeler. Cut the 4 pieces into smaller planks and shred the squash in a food processor fitted with the grater blade. A medium-size squash will yield about 4 cups. This recipe uses 2 cups. The extra 2 cups can either be used to make a second cake or would do well sautéed or steamed and pureed for a quick side dish.

This fall I'm participating in A Way to Garden's first Fall Fest, a continuation of Summer Fest. Every Wednesday a summer produce will be the theme. This Wednesday it's pumpkins and winter squashes. To participate all you have to do is something as simple as leaving a comment or linking to a favorite blog post or informational site. You can share gardening tips, recipes, and/or pictures. Visit the Fall Fest link for more information. Many other blogs are participating and it would be great to see how far the conversation goes.

My favorite recipes using winter squash:
Chicken Meatballs with Spaghetti Squash
Lebanese Lamb-and-Bulgur-Stuffed Acorn Squash
Lemon-Thyme-Marinated Pork Tenderloin with Maple-Roasted Butternut Squash
Squash and Honey Pie with Cornmeal Crust

Butternut Squash Cake with Maple Icing

1-1/4 cup whole-wheat flour
1-1/4 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 large eggs
1/2 cup light-brown sugar
1/2 cup granulated sugar
1/2 cup vegetable oil
1/2 cup milk
2 cups shredded butternut squash
1/4 cup confectioners' sugar
1 tablespoon maple syrup

Preheat oven to 350 degrees F. Butter a 9-inch tube cake pan.

In a large bowl, whisk together the dry ingredients: both flours, baking soda, baking powder, cinnamon, and salt.

In a medium bowl, beat together the eggs and both sugars until frothy. Add oil and milk. Make a well in the dry ingredeints and add the wet ingredients; mix until just combined. Stir in shredded squash until evenly distributed.

Dollop batter into prepared pan, smoothing top. Bake for 45 minutes to 1 hour or until a skewer inserted into the center comes out clean. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.

In a small bowl, stir together confectioners' sugar and maple syrup until smooth; drizzle over bread. Yield: 12 servings.

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Red Lentil Dal with Nigella Seed Chapatis

Soups and stews are my favorite dishes during the cold-weather months. Now that the weather has turned chilly and much of the past few weeks have been marked by rain, I am ready to jump into my repertoire of soups and stews. I love meals of chicken soup or beef stew, but I also enjoy vegetarian dishes that are just as filling, nutritious, and comforting. Something with a bit of heat and spice is right up there with the best of soups and stews. That dish for me is Indian dal, a cross between a soup and stew.

Made of legumes (specifically lentils, split peas, or chickpeas), dal is simply put a very earthy dish, often served as part of a thali, a selection of different dishes that can include poultry or meats, vegetables, chutney, raita, and breads. But even when served with rice and/or the flatbread chapati, dal can make a complete meal. The Indian spice blend, garam masala brings warmth and deep flavor and a combination of turmeric and paprika creates a glowing orange color. When you desire something comforting and thoroughly warming, this favorite Indian comfort food is the dish to make.



For this recipe, I use traditional red lentils, which just like split peas, are removed and split from their outer brown skins, leaving you with just the brightly colored legumes. Cooking with red lentils is more advantageous than using regular lentils still in their brown outer skins. Red lentils cook up in just 20 minutes compared to 40 or more minutes for brown lentils. When preparing to make this dish, be sure to wash the lentils thoroughly to remove their residue. Doing so will result in a lot less scum-skimming from the surface of the simmering stew.

Serve the stew right away or the next day, when it's even even better. It will be thicker and seemingly richer because the lentils have had a chance to absorb more of the cooking liquid. Enjoy the dal piping hot with the chapati. This chapati recipe uses a half-and-half combination of whole-wheat and white flours. It includes nigella seeds, which have a smoky onion flavor. The seeds come from a beautiful white flower, Nigella sativa, native to southwest Asia. Many of the herbs and spices used in both recipes can be found in Indian and Middle Eastern markets or even online. Try this Indian lentil dal in place of your usual comfort food, and you might find yourself adding it to your winter repertoire.

Red Lentil Dal

Note: Make sure to pick over the lentils for stones. Wash them well in many changes of water until the liquid is near clear. Strain into a sieve.

2 tablespoons vegetable oil
1 medium to large yellow onion, chopped
4 garlic cloves, finely minced
1 tablespoon grated ginger (about 1/2-inch piece)
1 tablespoon garam masala, recipe follows
1 teaspoon turmeric powder
1 teaspoon paprika
2 medium to large tomatoes, seeded and chopped, juices reserved
2 pounds red lentils (2-1/4 cups)
6 cups water or vegetable broth
6 curry leaves, fresh or dried
1 serrano chile pepper (optional)
fine sea salt
freshly ground black pepper
chopped cilantro, for garnish
chapatis (recipe follows), for serving

Warm a large pot over medium-high heat. Add onion and saute until translucent, about 5 minutes. Add garlic and ginger; saute until fragrant, about 1 minute. Add spices and saute until fragrant, about 1 minute. Add tomatoes and their juices. Scrape up any residue in the pot. Add lentils and water; bring to a boil. Add curry leaves. Cut a slit into the chile and add. Cover, reduce to a simmer, and cook until lentils are tender, about 20 minutes. Season with salt and pepper. Remove curry leaves and chile before serving. Garnish with cilantro and serve with chapatis. Yield: 6 servings.

Garam Masala

1 teaspoon cumin seeds
1 teaspoon cardamom seeds
1/2 teaspoon whole cloves
1/2 teaspoon coriander seeds
1/4 teaspoon black peppercorns
1 stick cinnamon (about 3-inch piece)
1/2 whole nutmeg

Warm a small sauté pan over medium heat. Add all the ingredeints and toast (do not burn) until fragrant, about 3 to 5 minutes. Allow to cool. Transfer to a spice grinder and process until a fine powder forms. Store in a jar with a tight-fitting lid until ready to use. Yield: 2 tablespoons.



Nigella Seed Chapatis

Note: Nigella seed is also known as black caraway seed, black onion seed, or kalonji. If you can't find it, substitute with cumin seed or poppy seed.

1 cup whole-wheat flour
1 cup all-purpose flour
1 teaspoon fine sea salt
2 teaspoons nigella seeds
2 tablespoons vegetable oil, plus more for brushing
1 cup lukewarm water

In a large bowl combine the flours, salt, and nigella seeds. Make a well and add oil and almost all of the water. Stir with your hands to combine, adding remaining water until a sticky but not wet paste forms. Remove to a well-floured board and knead until a smooth dough forms. Shape into a ball, dust with flour, and wrap in plastic. Let rest for 10 minutes.

Divide dough evenly into 8 balls. Place balls on a tray and cover with plastic while working. One at a time, on a lightly floured work surface, roll each ball of dough into a tortilla-thin flat disc. Cover with plastic.

Heat a large cast-iron skillet over medium to medium-high heat. Brush skillet lightly with vegetable oil. Place a chapati into the skillet. Once it starts to darken and puff a little, flip it over using tongs. Once cooked, the chapati should have dark spots on both sides. Repeat until all the chapatis are cooked. Yield: 8 large chapatis.

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Roasted Seckel Pear, Endive, and Radicchio Salad with Roquefort and Walnuts

Salads don't always have to contain green lettuces, like basic iceberg or bibb, other colors, textures, and flavors can make an interesting combination. I love bitter lettuces, such as purple radicchio and white endive. Add pungent cheese, sweet and juicy pears, and crunchy walnuts to the mix, dress it in a Dijon-maple vinaigrette, and it becomes a festive fall salad that can be enjoyed as an elegant appetizer. Roasting the pears with a drizzle of maple syrup creates another level of flavor and intensifies their sweetness. I use Seckel pears, which are a small and quite firm variety of pear. They work extremely well when cooked and don't lose their texture at all, making them ideal in this salad.

Texture is what this salad is all about: the interplay of crunchy, crinkly, smooth, creamy, and crispy. Radicchio, with its deep purple and white leaves, adds color and crinkly texture to the salad. Endive is firm and crunchy in its texture. Both lettuces have a slight bitterness that contrasts well with the sweetness of the pears and of the maple vinaigrette. Further play on texture comes from the creamy Roquefort bleu cheese and crunchy toasted walnuts. Those unfamiliar with such a unique flavor combination might think this salad would be too strong, but it's truly complementary.

Fall and winter are the best times to grow and enjoy lettuces, which flourish in cool temperatures. Loose leaf lettuces can easily be grown in cold frames. Harvest only the outer leaves so that the inner leaves continue to grow. This salad, however, uses two specialty lettuces, which aren't often grown in home gardens. Many might recognize radicchio in salad mixes but think it is red cabbage. In fact it's a lettuce in the bitter chicory family. When it is grown it looks a lot like a big ruffly head of dark green cabbage, but only the deep purple inner core is harvested. Endive, almost tulip-like in its shape, is also in the chicory family. It's grown in complete darkness so that the leaves remain a pale creamy white. The small lettuce heads are cut so that their roots can grow new endive.

This fall I'm participating in A Way to Garden's first Fall Fest, a continuation of Summer Fest. Every Wednesday a summer produce will be the theme. This Wednesday it's salad. To participate all you have to do is something as simple as leaving a comment or linking to a favorite blog post or informational site. You can share gardening tips, recipes, and/or pictures. Visit the Fall Fest link for more information. Many other blogs are participating and it would be great to see how far the conversation goes.

Roasted Seckel Pear, Endive, and Radicchio Salad with Roquefort and Walnuts

4 Seckel pears, halved, cored, and rubbed with lemon
2 tablespoons grapeseed oil, plus more for drizzling
2 teaspoons maple syrup, plus more for drizzling
1 tablespoon lemon juice
1/2 teaspoon Dijon mustard
fine sea salt
freshly ground black pepper
2 heads Belgian endive, sliced into strips
1 head radicchio, leaves torn
4 ounces Roquefort, crumbled
1/4 cup coarsely chopped walnuts, toasted

Preheat oven to 350 degrees F.

Toss pear halves in a drizzle of oil and maple syrup. Place cut side down on a baking sheet lined with parchment paper. Roast until knife tender, about 8 minutes. Let cool slightly.

In a large bowl, whisk together oil, maple syrup, lemon juice, and mustard. Season with salt and pepper. Add endive and radicchio; toss until coated. Divide among 4 salad plates. Top with crumbled Roquefort and chopped walnuts. Nestle 2 pear halves into each salad. Yield: 4 appetizer servings.

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Chicken Meatballs with Spaghetti Squash

The slight chill in the air, longer nights, and gray skies are all telltale signs that fall is finally here. As soon as the season turns, I put on my sweater and slippers, and gather my recipes for comfort food. Dishes that warm me up and make me feel right at home are on the menu now. One of my favorites around this time of year is a bowl of fluffy meatballs. Seared first and simmered in sauce, then served atop spaghetti, it's the classic Italian-American comfort dish. But there's always room for a twist on tradition.

This is my modern—but no less comforting—take on spaghetti and meatballs. My recipe removes almost all the carbohydrates by replacing the pasta with spaghetti squash. Simply roasting the winter squash results in tender flesh that can easily be removed with the help of a fork to form thin pasta-like strands. The slightly sweet flavor and tender bite of the squash "pasta" makes it a wonderful base for this chicken meatballs recipe. Plus you can have dinner ready in 45 minutes, the time it takes to roast the squash, make the meatballs, and the quick marinara sauce.

The meatballs use thigh-meat chicken to create a lighter and more fluffier version. Sage adds a wonderful forest flavor and aroma. A touch of crushed red-pepper flakes add slightly noticeable heat. Otherwise the recipe is a standard meatballs recipe. The sauce I make, for simmering the meatballs in, is my quick 20-minute marinara. I simmer broth with tomato puree and some fresh tomatoes, and add fresh basil and some dried herbs. I don't even start with sautéing anything, I just bring the sauce to a fast simmer and cook until it's thick and dark. Now that's an easy and comforting family meal.

Chicken Meatballs with Spaghetti Squash

for the spaghetti squash:
1 spaghetti squash (about 3 pounds)
olive oil
fine sea salt
freshly ground black pepper

for the chicken meatballs:
3 slices dry white bread
3 tablespoons milk
1 tablespoon olive oil
1 small yellow onion, finely chopped
2 garlic cloves, minced
1 pound ground chicken
1/4 cup finely chopped sage
1/4 cup grated Parmesan cheese
1 large egg
fine sea salt
freshly ground black pepper
canola oil, for frying

for the marinara sauce:
1-1/2 cups chicken broth
1-1/2 cups tomato puree
2 medium to large tomatoes, skins and seeds removed, liquid reserved
1/2 cup basil leaves
1 teaspoon herbes de Provence
fine sea salt
freshly ground black pepper
1 tablespoon sugar (optional)
grated Parmesan cheese, for serving

Preheat oven to 350 degrees F.

Cut squash lengthwise and rub with oil. Place cut-side down on a rimmed baking sheet lined with parchment paper. Roast until knife tender, about 45 minutes. Let squash cool slightly before handling. Remove and discard seeds and stringy pulp. Use a fork to scrape flesh into strands of spaghetti. Add to a bowl, drizzle with olive oil, and season with salt and pepper.

While squash roasts, make meatballs. Crumble bread into a large bowl and moisten with milk.

Warm olive oil in a saute pan set over medium-high heat. Add onion and garlic; saute until soft and translucent. Let cool and add to bowl. Add ground chicken, sage, cheese, and egg. Season liberally with salt and pepper. Mix lightly until thoroughly combined.

Form mixture into small meatballs. Place on a tray lined with parchment paper.

Warm a shallow amount of canola oil in a large skillet set over medium-high heat. Sear meatballs in batches until brown, about 3 minutes per side. Drain on a tray lined with paper towels.

To make sauce, set a deep skillet or medium-size pot over medium-high heat. Add chicken broth, tomato puree, and chopped tomatoes. Bring to a simmer. Add basil and herbes de Provence. Simmer until color deepens and sauce thickens, about 20 minutes. Season with salt and pepper. If needed, sweeten sauce with sugar. Add meatballs and simmer until sauce is further thickened and meatballs are heated through, about 10 minutes. Serve meatballs over spaghetti squash and grate over with Parmesan cheese. Yield: 4 to 6 servings.

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