Place a pot of water on the stove to boil for the gnocchi.

Heat a deep skillet over medium-high heat. Add the EVOO and the pancetta. Brown the pancetta, 3 to 4 minutes, then remove it with a slotted spoon and reserve.

While the pancetta browns, season the chicken chunks with salt and pepper and dredge them in a little flour. After removing the pancetta from the pan, add the chicken. Brown the pieces for a few minutes on each side over high heat, then scoot the meat to the edges of the pan and add the onions, garlic, and figs. Saute 5 minutes, combine the chicken with the onions and figs, then add the wine and cook it down for 5 minutes or so until only about cup of liquid remains. Add 1 cup of the chicken stock, the parsley, lemon zest, and thyme to the chicken and stir to combine. Reduce the heat to a simmer and cook for another 10 minutes, while you make the gnocchi.

Add salt and gnocchi to the boiling water and cook them according to package directions, 4 minutes for fresh gnocchi, 6 minutes for frozen. Drain. Heat a medium nonstick skillet over medium-low heat. Melt the butter and brown it. Add the drained gnocchi to the browned butter. Raise the heat to medium high and lightly brown the gnocchi. Season the gnocchi with salt, pepper, and nutmeg, turn to coat, and add the chives, toss, and remove from the heat.

Adjust the seasonings on the chicken with figs. If you would like a little more sauce, add another half cup of stock to the pan. Serve the chicken and figs in shallow dishes, the gnocchi piled in the center of the bowl on top of the chicken. Garnish it with the crisp pancetta sticks.

Note: Look for plump, tender dried figs in the bulk section of the market or buy the figs in packages. Check for tough stem tops and trim them off if necessary.

This dish uses Rosso di Montalcino wine (an affordable, younger version of Brunello-I call it "Baby Brunello") but you can substitute any dry red wine you like from your On Hand supply.EXPRESS LANE SHOPPING LIST - [image] pound thick-cut pancetta pancetta (or substitute bacon from your On Hand supplies) (or substitute bacon from your On Hand supplies) - [image]2 pounds boneless, skinless chicken, breasts and thighs chicken, breasts and thighs - [image]14 to 16 dried black mission figs dried black mission figs - [image]Fresh thyme thyme, 4 sprigs - [image]1 12- to 16-ounce package fresh or frozen gnocchi gnocchi (potato pasta) (potato pasta) - [image]1 bunch fresh chives chives LIQUOR STORE.

- [image] bottle Rosso di Montalcino wine Rosso di Montalcino wine (see Note) (see Note) And make sure you have the following On Hand: - EVOO - Salt and black pepper - Flour - Onion - Garlic - Chicken stock - Flat-leaf parsley - Lemon - Butter - Nutmeg

Lemony Salmon Fillets with Asparagus, Sweet Beet Sauce, and Lemon-Thyme Rice This is salmon with some soul. It's groovy.

4 SERVINGS.

6.

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

4.

garlic cloves garlic cloves, 1 crushed, 3 finely chopped

Zest and juice of 1 lemon

1.

teaspoon teaspoon dried thyme dried thyme, palmful

Salt and and black pepper black pepper 1.

cups cups white rice white rice

3.

cups cups chicken stock chicken stock

4.

salmon fillets salmon fillets

1.

pound pencil-thin pound pencil-thin asparagus asparagus, tough ends trimmed, spears cut into 2-inch pieces

1.

softball-size softball-size red beet red beet

1.

small small onion onion, chopped .

cup cup white wine white wine

1.

cup fresh cup fresh basil basil, 20 leaves, chopped or torn

2.

tablespoons cold tablespoons cold butter butter .

cup fresh cup fresh flat-leaf parsley flat-leaf parsley, a generous handful, chopped

Heat a medium pot with a tight-fitting lid over medium-high heat. Add 1 tablespoon of the EVOO, once around the pan. Add the crushed garlic clove, the lemon zest, thyme, and a little salt and pepper and cook, stirring, for about 1 minute. Add the rice and stir it to coat it in the oil. Add 2 cups of the chicken stock and bring to a boil, then cover the pot and reduce the heat to a simmer. Cook for 15 to 18 minutes, until the rice is tender.

In a shallow dish, combine the lemon juice, 1 tablespoon of the EVOO, and about teaspoon of freshly ground black pepper. Add the salmon fillets and turn them around in the mixture until all the fillets are completely coated. Let the salmon sit while you prepare the beets and get the asparagus going.

Fill a large skillet with about a inch of water. Place the skillet over high heat with a lid or some aluminum foil on top to bring it up to a boil faster. Once it is boiling, add a little salt and the trimmed asparagus. If you have pencil-thin asparagus about 2 minutes will do the trick; if you have thick asparagus then 3 to 4 minutes. You want them to be tender but to remain bright green and keep a bite to them. Once cooked, drain and run them under cold water to stop the cooking. Reserve the asparagus.

While the asparagus is cooking, with a paring knife, peel the skin from the beet. You might want to place some paper towels on your cutting board to avoid beet-juice stains. Once the beet is peeled give your knife, your cutting board, and the peeled beet a rinse to make it a no-stray-grit zone. Using the large hole side of a box grater, grate the beet over a plate. Or, use the grating attachment on your food processor. (I can't find mine.) Preheat a nonstick skillet over medium high with 2 tablespoons of the EVOO. Remove the salmon from the lemon mixture and season it with a little salt. Add the salmon to the hot skillet and cook it on each side for 3 to 4 minutes, or until just cooked through.

While the salmon is cooking, return the skillet you cooked the asparagus in to the stove over medium-high heat, add the remaining 2 tablespoons of EVOO, and when the oil is hot add the grated beets, chopped garlic, and onions. Season with a little salt and pepper. Cook for about 4 to 5 minutes, or until the beets are sneaking up on getting tender, stirring frequently. Add the white wine and cook for 1 minute. Add the remaining cup of chicken stock and bring it up to a bubble, then simmer for 2 to 3 minutes, or until you only have about cup of liquids left in the skillet. Add the reserved cooked asparagus and heat through. Turn the heat off and add the basil and the butter, then stir it until the butter melts.

Add the chopped parsley to the rice. Using a fork, fluff the rice. While you are fluffing, keep your eyes peeled for the clove of garlic, fish it out, and discard.

To serve, arrange the salmon fillets on 4 serving plates and top them with some of the beet sauce and asparagus. Serve the rice alongside.

EXPRESS LANE SHOPPING LIST.

- [image]4 salmon fillets salmon fillets, 6 ounces each - [image]1 pound pencil-thin asparagus asparagus - [image]1 softball-size red beet red beet - [image]1 bunch fresh basil basil And make sure you have the following On Hand: - EVOO - Garlic - Lemon - Dried thyme - Salt and black pepper - White rice - Chicken stock - Onion - White wine - Butter - Flat-leaf parsley