Pasta in a Creamy Artichoke and Saffron Sauce The saffron does all the work for you in this dish-you'll freak out when you take your first bite and actually taste taste how easy this was to make. Since you now have saffron on hand, next time you're making regular old rice, add a pinch of saffron and your rice will taste extraordinary. how easy this was to make. Since you now have saffron on hand, next time you're making regular old rice, add a pinch of saffron and your rice will taste extraordinary.

4 SERVINGS.

Salt

1.

pound long-cut or short-cut pound long-cut or short-cut pasta pasta

2.

tablespoons tablespoons EVOO EVOO (extra-virgin olive oil), plus some for drizzling (extra-virgin olive oil), plus some for drizzling

1.

large large onion onion, chopped

3.

large large garlic cloves garlic cloves, chopped

1.

generous pinch generous pinch saffron saffron

Black pepper .

cup cup white wine white wine (eyeball it) (eyeball it) 1.

cups cups chicken stock chicken stock

About cup heavy cream heavy cream or half-and-half (eyeball it) or half-and-half (eyeball it)

1.

14-ounce can 14-ounce can artichoke hearts in water artichoke hearts in water, drained and thinly sliced .

cup fresh cup fresh flat-leaf parsley flat-leaf parsley, a couple of generous handfuls, chopped .

cup grated cup grated Parmigiano-Reggiano Parmigiano-Reggiano or Pecorino Romano cheese, plus some to pass at the table or Pecorino Romano cheese, plus some to pass at the table

6.

cups cups chopped greens chopped greens, romaine or mixed

Balsamic vinegar, for drizzling

Crusty bread

Place a large pot of water with a tight-fitting lid over high heat and bring it to a boil to cook the pasta. Once it comes up to a boil, add some salt and the pasta. Cook according to the package directions until al dente. Drain well.

While the pasta is cooking, preheat a large skillet over medium-high heat with the 2 tablespoons of EVOO, twice around the pan. Add the onions, garlic, saffron, salt, and pepper. Cook, stirring frequently, for about 4 minutes, or until the onions start to look tender. The onions will turn an outrageous yellow color, which is the saffron at work. Add the white wine; continue to cook until the wine has almost evaporated, about 3 minutes. Add the chicken stock and cream, then bring the sauce up to a bubble and simmer for about 4 minutes. Add the artichokes and cook until heated through, about 1 minute more. The sauce will be a beautiful yellow and will seem a little thin. Add the parsley and drained pasta and stir to combine with the sauce. The pasta will start soaking up the sauce right away. Turn the heat off, add the grated cheese, and stir to distribute. Taste and season the pasta with more salt and pepper to taste. Serve with a little extra grated cheese.

Drizzle the greens with balsamic vinegar and EVOO, season with some salt and pepper, and toss. Serve the salad alongside the pasta with the crusty bread.

EXPRESS LANE SHOPPING LIST.

- [image]Small container saffron saffron - [image]1 14-ounce can artichoke hearts in water artichoke hearts in water - [image]1 large head romaine lettuce romaine lettuce or 1 small romaine and 1 other small lettuce or 1 small romaine and 1 other small lettuce - [image]1 loaf crusty bread crusty bread And make sure you have the following On Hand: - Salt - Pasta (either long or short cut) - EVOO - Onion - Garlic - Black pepper - White wine - Chicken stock - Heavy cream or half-and-half - Flat-leaf parsley - Parmigiano-Reggiano or Pecorino Romano cheese - Balsamic vinegar

Chicken with a Sweet Corn and Potato Saute I loved corn so much as a kid that you couldn't get that cob out of my hand for hours. In the summer months substitute fresh kernels scraped from the cob for the frozen.

4 SERVINGS.

4.

boneless, skinless boneless, skinless chicken breasts chicken breasts

Salt and and black pepper black pepper

Zest and juice of 1 lemon

2.

large large baking potatoes baking potatoes, scrubbed clean or peeled, it's up to you

4.

tablespoons tablespoons EVOO EVOO (extra-virgin olive oil) (extra-virgin olive oil)

1.

teaspoon teaspoon dried thyme dried thyme, palmful

1.

medium medium onion onion, finely chopped

2.

large large garlic cloves garlic cloves, chopped