2.

6-ounce cans 6-ounce cans white tuna in water white tuna in water, drained, or 3 4-ounce cans Italian tuna in oil, drained

1.

cup grated cup grated Parmigiano-Reggiano Parmigiano-Reggiano or Pecorino Romano cheese, 3 very generous handfuls or Pecorino Romano cheese, 3 very generous handfuls

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

Place the spinach on a plate and microwave it for 6 minutes on high to defrost it. Place it in a clean kitchen towel and wring it dry, then reserve.

While the spinach is defrosting, get a large pot of water on the stove for the pasta. Bring to a boil, then salt the water liberally and cook the shells to al dente.

While the pasta works, heat a deep, large skillet over medium heat. Add the EVOO, then melt the butter into the oil. When the butter melts, add the onions and garlic and cook until tender, 4 to 5 minutes. Sprinkle the flour around the pan and cook for a minute, then whisk in the wine-it will cook off and the mixture will thicken almost immediately. Whisk in the stock, then whisk in the milk and bring it to a bubble. Reduce the heat a bit. Season the sauce with the nutmeg, hot sauce, and mustard, then season with salt and pepper to taste. Simmer for 2 to 3 minutes to thicken, then add the spinach, separating it as you add it to the sauce.

Preheat the broiler.

Back to the sauce: add the tuna, flaking it as you go, then stir to combine. Heat the spinach and tuna through for a minute or so. Drain the pasta and toss with the sauce. Transfer the tuna to a casserole dish and cover it with the Parm or Romano. Place the casserole under the broiler for 2 minutes to brown the edges and the cheese. Top with the parsley and serve.

EXPRESS LANE SHOPPING LIST.

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

And make sure you have the following On Hand: - Frozen chopped spinach - Salt - Short-cut pasta with ridges, such as shells - EVOO - Butter - Onion - Garlic - Flour - White wine - Chicken stock - Milk - Nutmeg - Hot sauce - Dijon mustard - Black pepper - Canned white tuna or Italian tuna - Parmigiano-Reggiano or Pecrino Romano cheese - Flat-leaf parsley

Chicken Caesar Burgers For Wade Wade, my good friend and coworker for many years, joined me at a fancy restaurant in Las Vegas in honor of our friend Lucky's birthday. He saw me cringe as he politely asked our server to request that the chef prepare a "Chicken Caesar" for him. The broad menu of culinary creations just struck him as too complicated for a late-night-following-a-long-workday meal. I rolled my eyes and the server gave a bit of a twitch.

In hindsight, I have rarely been so ashamed of my own behavior: me, an Upstate New York blue-collar girl, suddenly acting too haughty to even sit with someone who would request a Chicken Caesar outside of a highway pit stop.

Chef Eric Klein at SW at the Wynn Las Vegas Hotel made Wade a fabulous free-range roast chicken Caesar salad. Eric was neither shocked nor insulted by the simple request. Instead, he made a humble visit to the table to remind us all of the Golden Rule of food: the customer is always right.

Wade, this burger is for you. Viva Chicken Caesar!

4 SERVINGS.

1.

package package ground chicken breast ground chicken breast

3.

garlic cloves garlic cloves, 2 finely chopped, 1 cracked from the skin

4.

anchovies anchovies, finely chopped (yes, Wade, they're optional-but recommended)

A couple of handfuls of grated Parmigiano-Reggiano Parmigiano-Reggiano or Pecorino Romano cheese or Pecorino Romano cheese

Salt and and coarse black pepper coarse black pepper

1.

tablespoon tablespoon Worcestershire sauce Worcestershire sauce

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

Zest of 1 lemon plus juice of lemon plus juice of lemon

4.

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

4.

crusty rolls crusty rolls, split

1.

teaspoon teaspoon Dijon mustard Dijon mustard

1.

romaine lettuce romaine lettuce heart, chopped heart, chopped

2.

plum tomatoes plum tomatoes, thinly sliced

Gourmet potato chips

In a bowl, combine the ground chicken, finely chopped garlic, anchovies, a handful of the cheese, a pinch of salt, a generous amount of pepper, the Worcestershire, parsley, and lemon zest. Score the mixture and form 4 oval, rather than round, patties.

Heat a large nonstick skillet with 1 tablespoon of the EVOO, once around the pan, over medium-high heat. When hot, add the chicken patties and cook for 3 to 4 minutes on each side.

Preheat the broiler and toast the rolls on a cookie sheet or broiler pan. When they are lightly golden in color, remove the sheet from the oven and rub the breads with the cracked garlic clove. Drizzle the bread with EVOO and sprinkle with the remaining handful of cheese. Return the sheet to the broiler for another 30 seconds, then remove it and let it stand.

In a large bowl, combine the Dijon, lemon juice, and the remaining 3 tablespoons of EVOO with salt and pepper. Toss the romaine in the dressing.

Place the patties on the roll bottoms and top them with a pile of dressed romaine, sliced tomatoes, and the roll tops. Serve the burgers with chips alongside.

EXPRESS LANE SHOPPING LIST.

- [image]1 package ground chicken breast ground chicken breast (1 pounds is the average weight) (1 pounds is the average weight) - [image]4 crusty rolls crusty rolls - [image]1 romaine lettuce romaine lettuce heart heart - [image]2 plum tomatoes plum tomatoes - [image]1 sack gourmet potato chips gourmet potato chips, any brand/flavor And make sure you have the following On Hand: - Garlic - Anchovies (optional) - Parmigiano-Reggiano or Pecorino Romano cheese - Salt and black pepper - Worcestershire - Flat-leaf parsley - Lemon - EVOO - Dijon mustard

Everything Lo Mein (MYOTO) Make your own take-out. When you MYOTO, you control the salt, fat, and quality of ingredients. This dish is not only healthful, but you also don't have to make any decisions like whether you want chicken or pork. This recipe has got everything in it but the kitchen sink.

4 SERVINGS.

3.