1.

14-ounce can 14-ounce can crushed tomatoes crushed tomatoes

A handful of fresh flat-leaf parsley flat-leaf parsley, chopped

Grated Parmigiano-Reggiano Parmigiano-Reggiano cheese, to pass at the table cheese, to pass at the table

Bring a big pot of water to a boil for the pasta. Salt it and cook the spaghetti to al dente.

While the spaghetti cooks, heat a large skillet over medium heat. Add the EVOO, red pepper flakes, and garlic. Place the chickpeas in a food processor and pulse to a fine chop. Add the chickpeas to the skillet with the garlic and season them with the thyme, salt, and pepper. Saute them for 3 to 4 minutes. Add the wine or stock and cook down for 30 seconds or so, then stir in the tomatoes and adjust the seasoning. Drain the pasta and toss with the sauce. Top the pasta with the parsley and grated cheese.

EXPRESS LANE SHOPPING LIST.

- [image]Go home! You have everything you need.

And make sure you have the following On Hand: - Salt - Spaghetti - EVOO - Red pepper flakes - Garlic - Canned chickpeas - Dried thyme - Black pepper - Dry white wine - Canned crushed tomatoes - Flat-leaf parsley - Parmigiano-Reggiano cheese

Canadian Benny's Recently I went with some close girlfriends to Nova Scotia. There's a lot more than lox going on up there! At the Normaway Inn on Cape Breton Island our favorite meal was brunch; this is my version of their Eggs Benedict. It's good for B, L, or D-breakfast, lunch, or dinner!

4 SERVINGS.

4.

tablespoons ( stick) tablespoons ( stick) butter butter

2.

plum tomatoes plum tomatoes, seeded and chopped

2.

scallions scallions, finely chopped

Salt and and black pepper black pepper

1.

cup cup heavy cream heavy cream

4.

thick-cut slices sweet, thick-cut slices sweet, whole-grain bread whole-grain bread

A drizzle of EVOO EVOO (extra-virgin olive oil) (extra-virgin olive oil)

8.

slices slices Canadian bacon Canadian bacon

4.

large large eggs eggs

8.

ounces sharp ounces sharp Canadian Cheddar Canadian Cheddar cheese, sliced or shredded cheese, sliced or shredded

Melt 1 tablespoon of the butter over medium heat in a small pan. Add the tomatoes and scallions and season with salt and pepper. Saute for 2 minutes, then stir in the cream and let it reduce for 10 minutes over low heat, stirring occasionally.

Heat a large nonstick skillet over medium heat. Add 2 tablespoons of butter to the skillet and melt it. Add the bread slices and cook for 3 to 4 minutes on each side. Transfer the slices to a platter. Add a drizzle of EVOO to the same pan and cook the Canadian bacon for 2 to 3 minutes on each side. Place 2 slices of bacon on each slice of bread.

Add the remaining tablespoon of butter to the pan. When it has melted, carefully add the eggs, giving each room to cook. Fry over soft or hard, as you like. Cover the eggs with mounds of cheese. Tent the pan in foil to melt the cheese. Place each cheesy egg on a bacon-topped slice of bread. Ladle the tomato cream sauce over each stack. Eggcellent, eh?

EXPRESS LANE SHOPPING LIST.

- [image]2 plum tomatoes plum tomatoes - [image]1 bunch scallions scallions - [image]1 loaf sweet, whole-grain bread sweet, whole-grain bread, such as oat-nut - [image]8 slices Canadian bacon Canadian bacon (about pound) (about pound) - [image]8 ounces sharp Canadian Cheddar Canadian Cheddar cheese cheese And make sure you have the following On Hand: - Butter - Salt and black pepper - Heavy cream - EVOO - Eggs

Mighty Migas Huevos with Cajones!

This one is a B, L, D: good for breakfast, lunch, or dinner. It's easy to adjust to make a single serving; I often opt for eggs if I am cooking for just myself. Migas Migas in soft tortillas is a favorite dish in Austin, Texas, and now it's a favorite of mine. When I am home alone I put Bob Schneider, my favorite Austin musician, on my stereo and invite him to sit down to share my in soft tortillas is a favorite dish in Austin, Texas, and now it's a favorite of mine. When I am home alone I put Bob Schneider, my favorite Austin musician, on my stereo and invite him to sit down to share my migas migas. I end up eating his, since my imaginary boyfriends eat light!

4 SERVINGS.

3.

tablespoons tablespoons EVOO EVOO (extra-virgin olive oil), 3 times around the pan (extra-virgin olive oil), 3 times around the pan

2.

jalapeno peppers jalapeno peppers, seeded and chopped

1.

small red or green small red or green bell pepper bell pepper, cored, seeded, and chopped

1.

small small white onion white onion, chopped

Salt and and black pepper black pepper

2.