Cheesy Rice with Chicken and Green Beans

This is easy comfort food, born of leftovers. Feel free to mix it up with other vegetables - cooked broccoli, cauliflower, or summer squash would be obvious substitutes for the green beans. You can, of course, make rice and chicken specifically for this dish if you like. It lends itself to having the ingredients made ahead.

2 Tbsp butter
2 large shallots or 1 small onion, finely chopped
6-7 cups cooked brown rice
2 cups chicken broth
3-4 cups cooked chicken
3-4 cups cooked green beans in 1-inch lengths
4 ounces shredded cheddar, or to taste

Melt the butter in a large skillet or Dutch oven. Add the shallot or onion and saute over medium high heat for a couple minutes. Add the rice and the chicken broth. Mix well to thoroughly combine and moisten the rice. Reduce heat to low-medium and cover the pan. Cook until the liquid is largely absorbed and the rice is quite tender, about 5 minutes, stirring occasionally.

When the rice has absorbed most of the broth, stir in the chicken and green beans and continue to cook until heated through. Add the cheddar. You can sprinkle it over the top and let it melt or stir it in.

Serves about 6.

Cock-a-Leekie Soup

I bought a bit bunch of leeks at the last farmers market. They make a delicious flavor base for this soup. Cock-a-leekie is a traditional Scottish soup, with many variations on the recipe; this is my take on it. You can cook this with bone-in chicken if you like, you just need to take the meat off the bones and discard them before serving. Despite the apparent simplicity of the recipe, this soup is rich in flavor and very warming.

2 Tbsp butter
5-6 fat leeks, thinly sliced
2 lbs boneless chicken thighs or leftover cooked chicken meat
1/2 cup pearl barley
10 prunes, chopped
Chicken stock
Salt and pepper to taste
2 Tbsp white wine vinegar (optional, but I like it)

Melt the butter in a soup pot. Add the sliced leeks and saute, stirring frequently, over medium heat until very tender, about 5-7 minutes. Add the chicken, barley, prunes, and enough stock to cover generously. Bring to a boil, then simmer until the chicken is cooked through and the barley is tender, about 20-30 minutes.

Scoop the chicken pieces out of the pot and break them up or shred them with a fork, then return to the pot. Add salt and pepper to taste, along with the white wine vinegar if using.

Serves 4-6.

Sweet Potato Fajita Bowls

These were a big success. I really like the bowl form factor - you get different combinations of flavors and textures in each bite, plus they look pretty. This one came together pretty quickly, too. A food processor makes quick work of shredding the sweet potatoes. It's a great use for leftover cooked beef or chicken, or you can cook some up specifically. Leftover Spicy Latin-Style Vinegar-Braised Beef would be especially excellent. Be sure to serve with at least some of the recommended toppings.

Olive oil
2-3 large sweet potatoes, peeled and shredded
4-5 cloves garlic, minced (or shred with the sweet potatoes)
2 medium onions, sliced lengthwise
2 large sweet peppers, cut into strips (2 inches or so is good)
1 tsp ground cumin
Salt and pepper to taste
2-3 cups cooked beef (steak, pot roast, etc) or chicken, diced or shredded and heated

Toppings:
Sour cream
Guacamole or diced avocado
Pickled hot peppers
Salsa
Hot sauce
Lime wedges

Heat a tablespoon or two of olive oil in a large skillet. Add the shredded sweet potatoes and garlic and saute over medium high heat until the sweet potatoes are tender, about 5 minutes. Remove the sweet potatoes from the pan.

Add a little more oil to the pan, then add the onions and peppers. Saute over high heat, stirring frequently, until the onions soften and both onions and peppers are nicely browned and a bit charred in places. Stir in the cumin and salt and pepper. Remove from heat.

Make sure all elements of the bowls are hot before serving. To assemble the bowls, place a good serving of sweet potato in the bottom, then top with spoonfuls of peppers and onions and meat. Add desired toppings at the table. At least one creamy-textured topping (i.e. guacamole or sour cream) strongly recommended.

Serves about 4.

Roasted Garlic Southwest Chicken Soup

Substantial, warming, and full of flavor. If you don't have roasted garlic on hand and don't feel like roasting some just to make this soup, go ahead and make the soup anyway. Substitute 6-8 cloves minced fresh garlic and add it with the onions.

Olive oil
1 medium onion, finely chopped
1 large red bell pepper, diced (frozen is okay)
2-3 cups corn kernels (frozen is okay)
Chicken stock
1 tsp chili powder
1 tsp ground cumin, or to taste
1 head roasted garlic, cloves peeled and minced
1 lb cooked chicken, shredded or diced
Salt and pepper to taste
1 cup shredded sharp cheddar
Optional toppings: chopped pickled chili peppers, cilantro, sour cream

Heat a little olive oil in a soup pot. Add the onion and cook for 3-5 minutes, until translucent. Add the pepper and corn,. Add the chili powder and cumin and cook for another minute. Add chicken stock to cover the vegetables. Simmer until vegetables are tender. Add the garlic and chicken, plus more stock if needed. The soup should be hearty, not too watery. Simmer another few minutes, then add salt and pepper to taste. Remove from heat. Stir in the cheddar until it melts.

Serve hot. Add toppings at the table if desired.

Serves 4-6.

Roasted Chicken Legs with Cherry Tomatoes, Garlic, and Mushrooms

Since we picked all our remaining tomatoes before the freeze, we have quite a few ripening inside still. In fact, we suddenly had more cherry tomatoes ripe on the counter than we were going to be able to use in salads. They were perfect in this one pan oven roasted dinner, which has a Mediterranean flair.

2 lbs chicken legs or other bone-in cuts, skin on
Salt and pepper to taste
1 1/2 cups halved cherry tomatoes
1 pint shiitakes or other mushrooms, cubed
1 head garlic (or more to taste), cloves separated and peeled
1 1/2 cups cooked chick peas or white beans
1 Tbsp balsamic vinegar
1 Tbsp olive oil
1 tsp dried thyme

Preheat the oven to 425 degrees.

Season the chicken all over with salt and pepper.

Combine cherry tomatoes, mushrooms, garlic, and beans in a mixing bowl. Drizzle with balsamic vinegar and olive oil and toss to coat. Add salt and pepper to taste.

Spread the tomato mixture in the bottom of a large baking dish (10x14 inches) or a half sheet pan with a good rim on it. Place the chicken pieces on top of the veggies. Sprinkle all over with thyme.

Bake for 30-40 minutes, until the chicken is cooked through and the skin is golden.

Serve pieces of chicken with a spoonful of juicy veggies.

Serves 4-6.

Creamy Pasta with Early Summer Garden Veggies and Bacon

This was absolutely divine. I love it when a recipe idea turns out even better than it was in my head.

Feel free to mix and match vegetables. I really liked the snap peas in this, but you could use chopped spinach, early zucchini, or whatever else sounds good. I threw in some chopped leftover grilled chicken as well, but it's definitely optional. If you're vegetarian and want to skip the bacon, you can and it will still be good - but of course it won't be the same. In that case, I suggest adding some grated Parmesan.

1 lb cut pasta such as shells or penne rigate
1 Tbsp butter
2-3 cups snap peas (diced), fava beans, shell peas, or combination
1 bunch scallions (including green part), chopped (about 2 cups)
1 cup heavy cream
6 ounces bacon, cooked and chopped
1 cup chopped fresh basil leaves
Salt and pepper to taste

Cook the pasta in a large pot of salted boiling water. Drain when done, drizzle lightly with oil, and toss to coat.

While the pasta cooks, prepare the sauce: Melt  the butter in a Dutch oven or other large saucepan. Add the scallions and snap peas or other vegetables. Saute over medium high heat for 3-5 minutes, until the scallion greens are wilted. Add the cream, then reduce heat and simmer for another 5 minutes or so. If using snap peas, they should be tender but still retain some crunch. Stir in the bacon and basil and simmer another minute or so. Add salt and freshly ground black pepper to taste.

Pour the veggie mixture over the sauce and toss to coat well. The cream will soak into the pasta after a while if you don't serve it immediately, but that's ok. Serve hot or warm.

Serves at about 6.

Winter Tomato Soup with Chicken

If you have a good supply of tomatoes canned or frozen from last summer, a nice pot of tomato soup is perfect for a cold winter evening. The chicken is optional, but it does turn the soup from a side to a hearty main dish. Adding a Parmesan rind while the soup simmers adds a nice depth of flavor.

Olive oil
8-10 cloves garlic, minced
1 large onion, chopped
2 medium carrots, sliced thin
2 quarts canned/frozen tomatoes (thawed if frozen) with their liquid
1-2 cups chicken stock
1 tsp dried thyme
1 bay leaf
1 tsp dried basil
Parmesan rind (optional)
2-3 cups chopped cooked chicken
Salt and pepper to taste
Grated Parmesan for topping (optional)

Heat a little olive oil in a Dutch oven or soup pot. Add the garlic and onion and saute for 2-3 minutes. Add the carrots and tomatoes, stock, thyme, bay leaf, basil, and Parmesan rind (if using). Simmer until the carrots are completely tender, about 15 minutes.

Remove the bay leaf and Parmesan rind from the soup, then puree it either with an immersion blender or in a regular blender. Stir in the chicken and add salt and pepper to taste.

Serve hot. If desired, top with a bit of grated Parmesan at the table.

Serves 4-5.

Chicken Spinach Pizza with Chili Peppers

Using some nice hoop house grown local spinach and pickled jalapenos from our garden. You can skip the chicken if you like, but it does play nicely with the greens and chilies.

1 14-inch pizza crust
Olive oil
3 ounces spinach, washed and finely chopped
1 cup diced cooked chicken
2 Tbsp chopped pickled chili peppers (or to taste)
3 ounces shredded mozzarella

Preheat the oven to 450 degrees. Lightly paint the pizza crust with olive oil.

Spread the spinach over the pizza crust, then distribute the chicken and the chili peppers over it. Be sure to spread the chilies evenly so you don't get an overly hot bite. Top with mozzarella.

Bake for 15-18 minutes, until the crust is done and cheese begins to brown.

Serves 3-4.

Cashew Chicken Salad with Snow Peas

This simple, satisfying hot weather meal is adapted from a recipe my mother-in-law has been making for decades. You can use leftover rice (or make extra with another meal, planning ahead), or cook the rice in the morning or evening before and stash it in the fridge until you're ready. If you're making this outside of scape season, use a couple of scallions or some chives instead.

3-4 cups cooked and cooled brown rice (I like a short grain brown rice here)
2-3 cups shredded or diced cooked chicken
1/4 cup minced garlic scapes
3 cups chopped snow peas (or snap peas)
1/2 - 1 cup cashews, lightly toasted and cooled
1/2 cup mayonnaise
1/4 cup canola oil
1 Tbsp lemon juice, or to taste
Salt to taste

Combine all ingredients in a large bowl and mix well. Serve cold.

Serves 4-6.

Coconut-Ginger Braised Chicken with Peppers and Carrots

I made this Thai-themed dish inspired by the last of the Thai basil (you can substitute cilantro, which is more plentiful this time of year) in the garden plus the colorful peppers and carrots that are coming in abundantly right now. You can use bone-in chicken parts if you like - no need to stick to thighs - but they will need to braise longer to be fully cooked. Serve this over rice.

Canola oil
2 medium shallots, finely chopped
3 Tbsp minced or grated ginger
1 1/2 - 2 lbs boneless chicken thighs
1 14-oz can coconut milk (lite is fine)
2 large sweet peppers, sliced the long way
2-3 large carrots, sliced into rounds or matchsticks
1 tsp lime juice, or to taste
Salt to taste
1/4 cup chopped Thai basil or cilantro

Heat a little canola oil in a large skillet or braising pan.  Add the shallots and ginger and saute over medium high heat for about 1 minute, then add the chicken. Brown quickly, turning over once, then add the coconut milk. Reduce heat and simmer, covered, until the chicken is cooked through.

Once the chicken is cooked through, add the vegetables and continue to simmer for a few minutes until they are tender but not too soft. Add lime juice and salt and stir to combine well. Taste and adjust seasonings if needed.  Stir in the Thai basil or cilantro and remove from heat.

Serve hot over rice.

Serves 4-6.

Snow Pea Stir Fry with Thai Basil

Our snap peas are just about done, but the snow peas, which we planted slightly later, are still going.  I took a big pile of them and made this simple stir fry, where they are shown off to good advantage.  I used chicken for the protein here, but feel free to substitute beef, pork, broiled tofu, etc. Alternatively, skip the protein and serve the snow peas as a side dish. Serve this over rice if you're making a meal out of it.

Canola oil
6-8 cloves garlic, minced
1-2 Tbsp grated ginger
1 lb chicken breasts, cubed
6 cups snow peas
1/4 cup + 1 Tbsp (optional) soy sauce
1 Tbsp cornstarch (optional)
1 cup Thai basil leaves, whole or cut into ribbons

Heat a little canola oil in a wok or extra large skillet.  Add the garlic, ginger, and chicken, and stir fry over medium-high heat until the chicken is cooked through.  Add the snow peas and stir fry until tender-crisp, about 2 minutes. Add the soy sauce.  If desired, combine 1 Tbsp soy sauce with 1 Tbsp corn starch and stir into the stir fry.  Cook very briefly, just until the sauce thickens. Stir in the Thai basil.

Serve over rice.

Serves 4-5.

Moroccan Chicken and Chickpeas with Kale

A little turmeric makes this dish a cheery bright yellow.  It's simple and easy but tastes deliciously of somewhere else.  This is adapted from Claudia Roden's New Book of Middle Eastern Food, which I have recently acquired and am liking greatly.

You can use chicken legs, drumsticks, boneless thighs, even breasts here.  Or cut up a whole chicken and use it all (for a more generous number of servings).  Serve this over rice.

Olive oil
1 large onion, finely chopped
4 garlic cloves, minced
1/2 tsp ground turmeric
Chicken pieces for 4 people
2-4 tsp lemon juice (depending how tangy you like it)
3 cups cooked chickpeas
1/4 - 1/2 cup water
3-4 cups chopped kale, stemmed removed
Salt and pepper to taste

Heat a little olive oil in a braising pan, Dutch oven, or other wide bottomed pan.  Add the onion and saute over medium heat until translucent, 4-5 minutes.  Add the garlic and saute for another 1-2 minutes.  Stir in the turmeric, then add the chicken, turning each piece over a few times to coat with turmeric.  Add the lemon juice, chickpeas, and 1/4 cup water.  Bring to a boil, then reduce heat, cover, and simmer until the chicken is cooked through (exact timing will depend on what you use for chicken pieces).  Stir occasionally and add a little more water if needed to keep it a bit soupy.  When the chicken is nearly done, add the kale, stir well, and cover again. When the chicken is done, add salt and pepper to taste.  Serve over rice.

Serves about 4.

Pizza with Dried Tomatoes, Feta, and Chicken

Every summer I dry some of the tomatoes from our garden.  My five-year-old actually enjoyed just snacking on them sometimes (they come out crisp), but I also really enjoy having a ready supply of these tasty morsels available all winter - and basically for free.  Here I combined them with feta and chicken for a savory winter pizza.  Skip the chicken for a lighter vegetarian version.

1/2 cup dried tomatoes
1 14-inch pizza crust
olive oil
1/2 cup tomato sauce
1 1/2 cups cooked shredded or diced chicken
2-3 oz. crumbled feta
1 tsp chopped fresh rosemary
2-3 oz. shredded mozzarella (optional)

Preheat the oven to 450 degrees.

Place the dried tomatoes in a bowl and pour enough boiling water over to just cover them.  Let them soak for 5-10 minutes, then drain and, if desired, chop.

Pain the pizza crust lightly with olive oil.  Spread the tomato sauce over it, then add the chicken, dried tomatoes, feta, and rosemary.  Top with the mozzarella, if using.

Bake for 15-18 minutes, until the crust is done and the cheese begins to brown.

Serves 3-4.

Garlicky Chicken Soup with Corn and Dumplings

A good use for leftovers after roasting a nice succulent local chicken, plus last summer's corn from the freezer.  The dumplings can be optional, but they make the whole thing more substantial.

Soup
Olive oil
1 head garlic, peeled and minced
2 medium shallots or 1 small onion, minced
3 cups cooked shredded chicken
3 cups corn kernels (frozen is ok)
Chicken stock
1 bay leaf
1-2 tsp dried thyme
Salt and pepper to taste

Dumplings
2 eggs, beaten
1/4 cup canola or olive oil
1 - 1 1/4 cup while whole wheat flour or whole wheat pastry flour
1/4 cup parsley (fresh or frozen) or 2 Tbsp dried
1/4 tsp salt

Heat a little olive oil in a soup pot.  Add the garlic and shallots and saute over medium high heat for 2 minutes or so.  Add the chicken, corn, stock, bay leaf, thyme, and some salt and pepper.  Bring to a boil, then reduce heat and simmer while you get the dumplings together.

To make the dumplings, combine the eggs and oil in a smallish bowl, then stir in the flour, parsley and salt.  The dough will be a little sticky, but should hold its shape.

Bring the soup back to a boil, then drop in teaspoon-sized balls of dumpling dough.  Cook at a boil for about 10 minutes, then remove the soup from the heat and serve immediately.

Serves 4-6.

Eggplant Chicken Chili

Yes indeed, more eggplant.  Not your standard chili vegetable perhaps, but its texture works well and it soaks up the flavors quite nicely.  If you like, substitute some minced chipotles in adobo sauce in place of the fresh hot peppers for a delicious shot of smoky heat.  Skip the chicken for a vegetarian version.

Olive oil
6-8 cloves garlic, minced
2 medium onions, chopped
2 large eggplants, peeled and diced
2 red bell peppers, diced
2 hot peppers (e.g. jalapenos), seeded and minced (or to taste)
4-6 medium tomatoes, peeled, seeded, and chopped
3 cups cooked kidney beans
1 Tbsp ground cumin
Salt and pepper to taste
2 cups shredded cooked chicken
Sour cream and or shredded cheddar for topping (optional)

Heat the oil in a soup pot.  Add the garlic and onions and saute over medium-high heat for 2-3 minutes.  Add the eggplant, peppers, hot peppers, and tomatoes.  You may want to add a little additional oil as well, as the eggplant will tend to soak it up.  Cook, stirring often, until the vegetables are somewhat softened.  Add the beans, cumin, salt and pepper, and chicken.  Cover, reduce heat, and simmer until the veggies are soft.

Serves 4-6.

Slow Cooker Sage and Garlic Chicken with White Beans and Tomatoes

Bone-in chicken pieces, especially legs, work well in the slow cooker, where they stay wonderfully moist and flavorful.  Since the juices stay in the cooker, you end up with something like a cross between a roast and a braise.  You can also take them straight from the freezer into the cooker, which also makes them easy.

In a colder season, you can substitute dried sage (use about 1/2 tsp and sprinkle it over the chicken) and frozen or canned tomatoes.

Serves this over rice or barley (cooked in chicken broth if you like).

1-2 cups cooked white beans
6-8 garlic cloves, peeled
4 chicken legs
Salt and pepper to taste
8-12 whole fresh sage leaves
3 medium tomatoes, peeled, seeded and chopped or squished through your fingers

Place the beans and garlic cloves in the bottom of the cooker, then add the chicken legs.  Salt and pepper them generously.  Lay 2-3 sage leaves over each leg.  Top the whole thing with tomatoes.

Cook on Low for 6-9 hours.

Serves about 4.

Beer Braised Lamb Shanks with Root Vegetables

Hearty and rich, perfect for a winter night. I usually braise with wine in a more Mediterranean style, but this channels Ireland instead. Make this on a weekend, when you can start it in the afternoon and let the lamb braise over very low heat for a few hours. It'll be falling off the bone when it's done. For the beer, choose something medium-dark and not too hoppy (unless you would enjoy that bitter note in your braise). Serve this over mashed potatoes or polenta.

4 medium lamb shanks
Olive oil
Salt and pepper
1 medium onion, chopped
4 cups cubed root vegetables (choose from carrots, parsnips, turnips, rutabaga, celeriac, winter radish)
6 garlic cloves, minced
1 tsp dried thyme
1 sprig fresh rosemary (or 2 tsp dried)
1 12-oz beer
beef broth

Preheat the oven to 500 degrees. Lightly coat the lamb shanks with olive oil, then sprinkle with salt and pepper. Brown for 20-25 minutes in the oven, turning once.

While the lamb browns in the oven, heat a little olive oil in a Dutch oven. Add the onions and root vegetables. Sprinkle in some salt and pepper. Saute over pretty high heat until they begin to get nice and browned. (This generates a ton of rich, complex flavor for your braise). Add the garlic toward the end.

When the lamb is browned, add it to the Dutch oven along with the thyme and rosemary. Pour in the beer, then add enough beef broth to cover the meat about two thirds of the way. Simmer covered for 2-3 hours (longer if you like) over very low heat.

To serve, carefully remove the lamb to a platter. Then, if desired, partially puree the remaining liquid and serve poured over the lamb and mashed potatoes or polenta. Alternatively, strain out the broth and mash the vegetables and serve them on the side. Pour a little of the braising liquid over everything.

Serves 4.

Note: if you opt to strain out the vegetables, you can save the braising liquid (try freezing it) and use it again for another dish in a similar vein. Try it with pot roast or with bone-in chicken and some veggies in the crock pot for an easy and flavorful meal.

Creamy Asparagus Morel Sauce

Last weekend at the farmers market, Paul Lagreze had some morel mushrooms, which I have heard about but never had before. They were pricy by the pound, but they're light and, as a true wild mushroom, they are not that often seen by those of us who don't know where to find them ourselves. As I was buying them, someone asked Paul how to cook them, and he suggested sauteing in butter then making a cream sauce. Here's my take on that recommendation. Mushrooms and asparagus go together like they were made for each other. If you don't have green garlic, substitute ramps or shallots or a clove or two of mature garlic. And if you don't have morels, feel free to substitute any other flavorful mushrooms you can find.

Serve this over pasta or polenta or, if you like, over broiled chicken.

3 Tbsp butter (1 Tbsp + 2 Tbsp)
1 stalk green garlic, minced
1/4 lb morels, diced
1 1/2 lbs asparagus, tough ends snapped off, sliced in rounds
Salt and pepper to taste
3 Tbsp all purpose flour
1 1/2 cups milk (ideally whole)

Melt 1 Tbsp of butter in a large skillet. When it foams, add the garlic and saute for about a minute. Add the morels and saute for another 1-2 minutes, then add the asparagus. Saute for another 3-4 minutes, or until the asparagus is bright green and tender but not too soft. Add salt and pepper to taste. Remove from heat and set aside.

In a large saucepan, melt the remaining 2 Tbsp of butter. Whisk in the flour, stirring constantly as it forms a paste and turns light brown in color. Slowly whisk in the milk, making sure to eliminate any lumps. Heat the milk until it just barely begins to simmer, then reduce the heat to low and cook, stirring frequently, until it thickens enough to coat the back of a spoon (5-10 minutes). Turn off the heat and stir in the vegetables.

Makes enough to serve 4-6 over pasta or polenta.

Variations:
1. Keep the asparagus in whole stalks and steam in separately until tender-crisp. Serve the sauce over the asparagus.
2. Instead of making a roux-based white sauce with milk, just stir cream into the vegetables.

Tortilla Pie with Spinach, Chicken, and Black Beans

Here's a nice hearty baked dish for these dismal cold grey days we've been having. A great use for leftover chicken. This recipe makes two pies, but feel free to halve it.

Olive oil
10-12 garlic cloves, minced
2 medium onions, diced
2 Tbsp ground cumin
1-2 tsp chili powder, or to taste
Salt and pepper to taste
3-4 cups cooked black beans
3 cups shredded cooked chicken
1/2 lb spinach, washed, stemmed and coarsely chopped
4 10-inch tortillas (flour or corn as you like)
8 oz. shredded sharp cheddar

Preheat the oven to 375 degrees. Lightly oil two large pie plates or 10-inch oven-proof skillets.

Heat a little olive oil in a large skillet or Dutch oven. Add the garlic and onions and saute for 2-3 minutes. Add the cumin, chili powder, and salt and pepper and mix well. Add the beans and chicken and heat through. Add the spinach and saute until wilted. Drain off extra liquid, either using a colander or by tipping the pan and sucking it out with a baster.

Place one tortilla in the bottom of each pan. The edges will fold up a little around the edges of the pan. Spread one quarter of the cheese over each tortilla, then add a quarter of the spinach mixture to each. Top with another tortilla, then the remaining filling. Spread the remaining cheese on top.

Bake the pies for about 15 minutes, until the tortilla crust is a bit crisp and the cheese begins to brown.

Serves 6-8.

Greek-Style Tomato Sauce with Garlic and Chickpeas

This is a zesty alternative to the usual Italian style sauces. I particularly like it over soft polenta, but it's also good over pasta or spaghetti squash. If you like, substitute cooked cubed chicken for the chickpeas. Top with Parmesan. (This marked the end of my home canned tomatoes from last summer.)

olive oil
6 cloves garlic, minced
3 cups peeled tomatoes (canned or frozen), with some liquid drained off
1-2 tsp dried sage
Pinch of cinnamon
Red pepper flakes to taste
Salt and pepper to taste
2 cups cooked chickpeas

Heat the olive oil in a large saucepan or Dutch oven. Add the garlic and saute for 2-3 minutes over medium-high heat. Add the tomatoes and all the remaining ingredients. If using whole tomatoes, mash them up with a fork or the back of a spoon while they cook. Simmer for 15-30 minutes (or longer if you like). Taste and adjust seasonings.

Serve over polenta, pasta, or spaghetti squash. Makes enough sauce for 1 lb pasta, polenta made from 1 1/2 cups dry cornmeal, or 1 medium spaghetti squash - enough to serve 4-6.