Curried Frittata with Peas and Tomato Chutney

1 10-ounce container cherub tomatoes
1 tablespoon (packed) dark brown sugar
1 teaspoon ground cumin
1 small garlic clove, peeled and chopped
1 1/8-inch-thick round peeled fresh ginger, chopped
8 large eggs
1/4 cup freshly grated Parmesan cheese
2 teaspoons curry powder
1/4 tsp salt
2 tablespoons olive oil
1 cup fresh, shelled English peas

Preheat broiler. Place tomatoes, brown sugar, cumin, garlic, and ginger in food processor. Pulse just until tomatoes are coarsely chopped. Transfer chutney to small bowl; reserve processor bowl. Season chutney to taste with salt and pepper. 

Place eggs in processor. Add cheese, curry powder, and salt and blend well. Heat oil in large broilerproof nonstick skillet over medium-high heat. Add peas. Sauté about 2 minutes. Add egg mixture. Cook until top is almost set and bottom is golden, lifting edges to let uncooked egg flow underneath, about 7 minutes. Place frittata in broiler until top is set, about 1 minute. Run heatproof rubber spatula around frittata to loosen and slide out onto plate. Serve with tomato chutney.

Pasta with Peas, Asparagus & Pancetta

12 ounces fettuccine
3 ounces pancetta or bacon, chopped

1 1/4 pounds asparagus, trimmed, cut on diagonal into 1-inch pieces

2 cups shelled fresh green peas, blanched 1 minute in boiling water, drained

2 garlic cloves, smashed

1/2 cup finely grated Parmesan cheese

1/3 cup heavy whipping cream

3 tablespoons extra-virgin olive oil

3 tablespoons fresh lemon juice

1 tablespoon finely grated lemon peel

2 tbsp basil, finely chopped

Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to pot.

Meanwhile, cook pancetta in large nonstick skillet over medium heat until crisp. Using slotted spoon, transfer pancetta to paper towels to drain. Pour off all but 1 teaspoon drippings from skillet. Add asparagus to drippings in skillet; sauté 3 minutes. Add peas and garlic; sauté until vegetables are just tender, about 2 minutes. Remove from heat.

Add vegetable mixture, 1/4 cup pasta cooking liquid, dark green parts of green onions, 1/2 cup Parmesan, cream, olive oil, lemon juice, lemon peel, half of parsley, and half of basil to pasta. Toss, adding more cooking liquid by tablespoonfuls if needed. Season with salt and freshly ground black pepper. Transfer to large bowl. Sprinkle pancetta, remaining parsley, and basil over. Serve, passing additional Parmesan cheese.

Fudgy Mexican Brownies

2 1/2 cups semisweet chocolate chips

1 stick butter, cut into pieces

3/4 cup brown sugar

3/4 granulated sugar

1/2 tsp chile powder
1/2 tsp cinnamon
    (I used Penzey's Tung Hing Chinese Cinnamon)

4 eggs, room temperature

1 tsp vanilla
1 cup AP flour
1/2 tsp salt

Preheat oven to 325 degrees.

Melt 2 cups chocolate chips and butter in a saucepan over low heat.  Stir constantly.  Once melted, remove pan from heat and cool slightly.  Stir in chile powder and cinammon. Whisk in eggs, one at a time and vanilla.  Stir in flour, salt and 1/2 cup chocolate chips. Spread in the pan and bake for 45 minutes. 

Herbed Chicken Sandwich with Peppers

2 boneless, skinless chicken thighs
Juice from 1 lemon
1/3 cup olive oil
3 tsps fresh rosemary, finely chopped
1 tsp salt
1 tsp fresh cracked pepper
1/3 cup mayo
4 slices Italian salami
1/4 cup sliced pepperocinni peppers
14 cup roasted red peppers
Fontina cheese, cut 1/4 inch thick
2 french baguettes

In freezer bag, add lemon juice (reserving 1 tsp), 2 tsps rosemary, olive oil, salt and pepper.  Seal and shake until combined.  Add chicken to bag.  Refrigerate for 1 1/2 hours. 

Preheat oven to 400 degrees.  Take chicken out of marinade and discard marinade.  In a shallow baking dish add chicken and cook for 20 minutes, flipping half-way through.  Refrigerate chicken until ready to make sandwiches.

In a small bowl, combine mayo, remaining 1 tsp rosemary, remaining lemon juice, salt and pepper. 

Slice baguettes horizontally.  Spread mayo mixture on both sides of baguette.  Top with chicken, cheese and then peppers.

Spicy Steamed Mussels in a Creamy Wine Sauce

2 tbsp salter butter

1 large shallot, finely chopped

1 jalapeno pepper, seeded and finely chopped

1/2 poblano pepper, seeded and finely chopped

3 cloves garlic, cut in half

1/2 cup white wine (moscato)

1/2 cup heavy cream

Fresh cilantro, chopped

Add butter to a large enamel cast iron dutch oven.  When melted, add shallot, peppers, and garlic.  Cook, stirring occasionally, until shallot and peppers soften, 5 minutes.

Add the wine and mussels to pot, turn up the heat to high and cover the pot.  Cook, shaking the pot occasionally, until they are all (or nearly open), about 10 minutes.  Turn the heat off. 

Scoop the mussels into a serving bowl.  Add heavy cream into the remaining liquid and stir.  Pour the liquid over the clams and top with chopped cilantro.