Plan on serving this for your next barbecue, it is a snap to do earlier in the day and that also gives it time to develop more flavor. Although this goes well with nearly any meat, fish or poultry, it’s also very satisfying as a stand alone lunch.

INGREDIENTS
1 cup walnuts
1 cup Israeli couscous, also known as pearl couscous
4 ears corn, husked
2 Tbs. olive oil
fresh ground pepper
8 oz. halloumi cheese, sliced 3/4″ chunks (see notes below)
3-4 scallions, thinly sliced (green & white parts)
1/2 cup coarsely chopped, flat-leaf parsley
1/4 cup basil, julienned
1/4 cup mint leaves, chopped
juice of 1 lemon
zest of 1 lemon
2 Tbs. white wine vinegar
1/4 cup olive oil

DIRECTIONS
Lightly toast the walnuts in a 350º, preheated oven or in a dry skillet, on the stove. Make sure to stay close and keep an eye on them when toasting. Trust me from experience, they can burn in an instant! Then, remove from the heat, let them cool a bit, roughly chop them and set aside.

Next, cook the couscous according to the package directions. Meanwhile, add the vinegar, lemon juice, lemon zest, remaining 1/4 cup of oil, a pinch of salt and some fresh ground pepper, to a small bowl and whisk to combine.

When the couscous is ready, drain it into a bowl, (do not rinse it) and immediately pour most of the dressing over it and stir to combine. I like to hold some back, if not serving immediately. The warm couscous will absorb the dressing and thus will have more flavor. Meanwhile, preheat your grill to medium high heat (you can definitely do this inside on a grill pan, if you prefer). Rub the corn with a tablespoon of the oil and sprinkle with some salt and pepper. Grill the corn, turning occasionally, until slightly charred and tender. That should take about 8-10 minutes, then set aside to cool.

Next, brush the cheese with 1 tablespoon of oil and grill for about 4-5 minutes per side. You are looking for a bit of char on each side, then remove from heat to cool.

Cut the kernels off the cob and transfer them the couscous. Next, add the scallions, parsley, basil, mint and walnuts. Cut or tear, bites size pieces of the halloumi and add them to the bowl as well. Finally, add the remaining dressing and toss well to combine, making sure everything is evenly coated. Sprinkle with a bit more chopped mint or basil before serving.

NOTES
Halloumi cheese can be found in most natural food stores, Greek markets and some supermarkets. You may find a marinated version and that works well too. If you are using a marinated version, there is no need to add oil before grilling.

Additionally, I have intentionally not added much salt because the halloumi cheese is a bit salty on its own. So, I suggest preparing the whole dish and then tasting for any additional seasoning.

Also, don’t skimp on the fresh herbs, they elevate the flavors immensely. Similarly, don’t be afraid to add more lemon juice or vinegar if it seems a bit dry.

Here is a terrific, week-night meal, that definitely does not disappoint. Additionally, it is also quite suitable as a company worthy meal. So, what’s not to love about a quick, healthy, one pan meal, that honestly, comes together in minutes?! Conveniently, you can also prepare this earlier in the day and pop it in the oven when ready.

INGREDIENTS
2 15.5-ounce cans cannellini beans or any small white bean, rinsed
1 pint grape tomatoes
4 sprigs fresh thyme, plus more for garnish
4 sprigs fresh rosemary, optional
2 garlic cloves, smashed
1/4 tsp. crushed red pepper
2 Tbs. olive oil
kosher salt and fresh ground black pepper
8 bone-in, skin-on chicken thighs

DIRECTIONS
Preheat oven to 425º.
First, combine the beans, tomatoes, thyme, rosemary, garlic, one tablespoon of the olive oil, 1/2 teaspoon of salt and 1/4 teaspoon of the pepper. Stir to fully combine and coat the beans and tomatoes. Pour the mixture into a large cast iron skillet or any large baking dish.

Next, pat the chicken dry and then place the pieces on top of the bean mixture, skin-side up. Then, rub the chicken with the remaining tablespoon of oil and season with kosher salt and fresh ground black pepper. Additionally, if you like a bit more of a kick, sprinkle the chicken with a pinch more of the crushed red pepper.

Finally, roast the chicken until it is golden brown and cooked through. That should be approximately 35 to 45 minutes, depending on the size of your chicken thighs. If the top of the chicken doesn’t brown as much as you would like, put them under the broiler for a minute or two, until you get the browning that you like.

NOTES
Just an aside, the herbs can be swapped out, depending on what you have on hand. The one staple that I rely on with this recipe is thyme, and rosemary would be my second choice. Even if you don’t have the fresh herbs, still make it without them and I assure you that it will still be delicious. However, with the fresh herbs, it is a bit better.

Love this tart and especially love the way it presents. It’s just so pretty, mouthwatering and the best news is how easy it comes together. You definitely get a big return on your efforts here. I use heirloom tomatoes, in a variety of colors because it has greater visual appeal. However, use whatever is available and you will not be disappointed. Additionally, if you’re feeling energetic, you could make your own marinated goat cheese and I do think that elevates things substantially.

I like to use a rectangular tart pan, however a round one works just as well and would obviously be a larger tart and serve more people. This is one recipe that I would not suggest doing ahead, because the pastry gets soggy if it sits too long. Pulling it out of the oven shortly before serving it would be best.

INGREDIENTS
1 package puff pastry sheets
several heirloom tomatoes, depending on the size of your tart pan
1 log herbed goat cheese or marinated goat cheese, room temperature
fresh basil, julienned for garnish
kosher salt and fresh ground pepper
1 egg

DIRECTIONS
Preheat oven to 400º
Defrost the puff pastry, per package directions. Gently roll out the dough to fit your tart pan. See notes below. Next, spread a thin layer of the goat cheese on the pastry. Then place 1/4″ slices of your tomatoes in a slightly overlapping layer. If you have a bit more of the cheese, put a few dollops on top of the tomatoes. Add a tablespoon of water to the egg and whisk well. Brush the egg wash over the pastry edge, which gives the crust a nice color. Finally, sprinkle the tomatoes with kosher salt, freshly ground pepper and a drizzle of good olive oil.

Bake for 15-20 minutes. If the crust is browning too quickly, turn the oven down to 375º. When crust is golden brown and the tomatoes are slightly bubbly, remove from the oven. Let the tart sit for about five minutes, sprinkle with the basil, then cut and serve.

NOTES
You will most likely have to cut and paste a piece or two of the pastry to fit your pan. For my rectangular pan, I used only one sheet and needed to cut and paste a small section. Don’t try to roll too thinly to fit, just cut what you need to fill the spot and lightly press to seal together.