CAJUN CHICKEN ALFREDO — The Golden Balance

Pea, Mint and Avocado Salad

In How to Eat I wrote about my Great Aunt Myra’s Pea, Mint and Avocado Salad, which we all considered rather fabulously exotic when she came up with it in the Seventies. I’ve tinkered with it over the many years since, and this – give or take – is the version I make now, and I make it often. When I say “give or take”, it’s simply because I don’t always use the same mix of salad leaves (though I do like it to include a few curling pea shoots if possible) and don’t expect you to either; I’ve given rough amounts in the recipe so you have an idea of how much is needed, but even then, you can freestyle as wished. While there’s nothing to stop you adding some cold chicken, prawns, feta or goat’s cheese to turn it into a main meal, I generally serve it as a side salad, though when I wrote about it all those years ago, it was, indeed, as a starter. I’ve utterly given up on starters since then. By the way, I find it very much easier to get the peas-a-steeping in the dressing in advance and then add the leaves and avocado at the last minute. I should add that the beauteous salad in this picture is actually still waiting for a final toss with the last bit of dressing in the mixing bowl: I didn’t want the leaves to wilt while it waited for its close-up!

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Pappardelle With Butternut and Blue Cheese

This is one of those welcoming, big-bowl suppers, perfect for feeding friends cosily. Soft, oniony cubes of squash are answered by the salty, sharp and pungent cheese; a little sage breathes its necessary but not overbearing bitterness, and the waxy, scorched pine nuts give quiet crunch, a hint of nubbliness, to this meltingly gorgeous concoction.

Linguine With Mushrooms, Lemon, Garlic and Thyme

This is one of my proudest creations and, I suppose, a good example of a recipe that isn't originally from Italy, but sits uncontroversially in her culinary canon. I don't think it would be too presumptuous to name this linguine ai funghi crudi. It is about as speedy as you can imagine: you do no more to the mushrooms than slice them, steep them in oil, garlic, lemon and thyme and toss them into the hot cooked pasta. And please read the Additional Information section at the end of the recipe before proceeding.

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Try these Spanish paella recipes that stew rice with seafood and a variety of other proteins. Authentic paella Valenciana is a must try, and we have vegetarian and less traditional variations.

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The art of simple food : notes, lessons, and recipes from a delicious revolution

ix, 405 p. : 25 cm; Here you will find Alice's philosophy on everything from stocking your kitchen, to mastering fundamentals and preparing delicious, seasonal inspired meals all year long. Always true to her philosophy that a perfect meal is one that's balanced in texture, color, and flavor, Waters helps us embrace the seasons' bounty and make the best choices when selecting ingredients.--From publisher's description; Subtitle from cover; Includes index