Better Homes and Gardens - Better Homes and Gardens Fresh: Recipes for Enjoying Ingredients at Their Peak

MAIN INGREDIENT Basil BEST IN Midsummer to early fall

Bean thread noodles are an Asian-style noodle most commonly made from mung bean starch. They are sometimes called cellophane or glass noodles because they have a translucent appearance when cooked. They come in dry form and require boiling to reconstitute before using in soups or stir-fries. They have a delightfully chewy consistency.

PREP 10 minutes

COOK 15 minutes

MAKES 4 servings

3.75-ounce package bean thread noodles

cups frozen sweet soybeans (edamame)

cup soy sauce

cup thinly sliced green onions or scallions (3)

cup chicken broth

tablespoons packed brown sugar

tablespoons toasted sesame oil

teaspoons grated fresh ginger

teaspoons sesame seeds, toasted*

cloves garlic, minced

cups shredded cooked chicken (about 1 pound)

cup small fresh basil leaves

Carrot ribbons, for garnish (optional)

Asian chili sauce (Sriracha sauce) (optional)

Cook noodles according to package directions, adding edamame during the last 1 minute of cooking. Drain and set aside.

Meanwhile, for sauce, in a medium bowl stir together soy sauce, green onions, chicken broth, brown sugar, sesame oil, ginger, sesame seeds, and garlic. Set aside.

Transfer noodles and edamame to a large serving bowl. Using clean kitchen shears, snip noodles into short lengths. Add chicken and basil; toss to mix. Pour sauce over the noodle mixture; toss to coat. If desired, garnish with carrot ribbons and serve with Asian chili sauce.

* Tip To toast sesame seeds, place seeds in a small skillet. Cook over medium heat about 2 minutes or until golden, stirring often so they dont burn.

EACH SERVING 327 cal, 13 g fat, 63 mg chol, 872 mg sodium, 26 g carb, 3 g fiber, 26 g pro.

MAIN INGREDIENT Apples BEST IN Fall

Garam masalawhich translates from Hindi to mean hot mixtureis a blend of spices used extensively in North Indian cooking. Despite its name, it is not really hot at all. The heat refers to the sense of warmth it adds to the flavor of the dish and to the spirit of the person eating it. There are many variations of blends, but a typical garam masala might include black pepper, cinnamon, cloves, coriander, cumin, cardamom, chiles, fennel, mace, and nutmeg.

PREP 25 minutes

COOK 40 minutes

MAKES 6 servings

tablespoons olive oil

skinless, boneless chicken thighs

large onion, peeled, halved, and thinly sliced

cloves garlic, minced

tablespoon finely shredded fresh ginger

tablespoons tomato paste

tablespoon mild curry powder

teaspoon salt

teaspoon garam masala

cups reduced-sodium chicken broth

cups lentils, rinsed and drained

red and/or green cooking apples, cored and cut into 1-inch pieces

5-ounce packages baby spinach

Plain yogurt (optional)

In a very large skillet with a tight-fitting lid heat olive oil over medium-high heat. Add chicken thighs; cook for 4 to 6 minutes or until golden brown, turning once. Transfer chicken to a plate and set aside.

Add onion to skillet; cook and stir over medium heat for 3 minutes. Stir in garlic and ginger; cook for 1 minute more. Stir in tomato paste, curry powder, salt, and garam masala. Mix well. Add chicken broth and lentils; return chicken to skillet. Bring to boiling; reduce heat. Cover and simmer for 30 minutes.

Add apples to skillet. Cover and simmer about 10 minutes or until lentils are tender. Gradually stir in about 3 cups of the spinach. Divide remaining spinach among 4 shallow serving bowls. Add 1 chicken thigh to each bowl. Top with lentil mixture and, if desired, yogurt.

EACH SERVING 383 cal, 8 g fat, 66 mg chol, 812 mg sodium, 49 g carb, 19 g fiber, 30 g pro.

MAIN INGREDIENT Tomatoes BEST IN Midsummer to early fall

The tomatoes in this dish are cooked at a relatively low temperature300Ffor to hours. The low-and-slow cooking process causes most of the water in the tomatoes to evaporate, concentrating their natural flavors and sugars. Its a great way to rescue tomatoes that come off the vine a little under- or overripe.

PREP 15 minutes

MARINATE 8 to 24 hours

BAKE 1 hour 30 minutes

GRILL 55 minutes

OVEN 300F

MAKES 4 to 6 servings

whole chicken legs (drumstick and thigh)

cup chopped scallions or green onions, white and green portions (about 4)

cup olive oil

Salt and ground black pepper

pounds medium tomatoes, cut up (about 7 cups)

tablespoons olive oil

cup snipped fresh basil

teaspoon salt

teaspoon ground black pepper

Lemon wedges (optional)

Fresh basil (optional)

Skin chicken if desired. In a resealable plastic bag set in a shallow dish place chicken, scallions, and the cup olive oil. Sprinkle with salt and pepper. Turn chicken to coat in scallions. Cover and chill for at least 8 hours or overnight.

For melted tomatoes, preheat oven to 300F. Place tomatoes in an even layer in a 3-quart baking dish. Drizzle with the 3 tablespoons olive oil. Sprinkle with basil, salt, and pepper. Bake, uncovered, for 1 to 2 hours or until tomatoes are slightly dried and soft. Cool about 15 minutes.

For charcoal grill, arrange medium-hot coals around drip pan. Test for medium heat above the pan. Place chicken, bone sides down, on grill rack over drip pan. Cover and grill for 30 minutes. Turn chicken over; grill for 25 to 30 minutes more or until chicken is no longer pink (180F). (For gas grill, preheat grill. Reduce heat to medium; adjust for indirect cooking. Grill as above.)

To serve, transfer melted tomatoes to a serving platter. Top with chicken. If desired, garnish with lemon wedges and sprinkle with small basil leaves.

Oven Method If desired, place the chicken in a 15101-inch baking pan and bake in a 300F oven with the melted tomatoes. (Bake the melted tomatoes on a lower oven rack.) Bake 1 hour 15 minutes to 1 hour 20 minutes or until chicken is no longer pink (180F).

EACH SERVING 436 cal, 34 g fat, 139 mg chol, 280 mg sodium, 1 g carb, 0 g fiber, 31 g pro.

MAIN INGREDIENT Sweet cherries BEST IN Early to midsummer

The intense licorice flavor of tarragon is often paired with chicken. Tarragon is also one of those ingredients that many people feel strongly aboutone way or another. If not everyone at your table is a fan of tarragon, you can substitute fresh basil.

START TO FINISH 30 minutes

MAKES 4 servings

cup all-purpose flour

teaspoons smoked paprika

teaspoon dry mustard

teaspoon salt

teaspoon ground black pepper

skinless, boneless chicken thighs

tablespoons olive oil

cups dark sweet cherries

tablespoons snipped fresh tarragon

cloves garlic, minced

cup dry red wine or cherry juice

cup chicken broth

tablespoons butter

Salt and ground black pepper

cups hot cooked couscous, rice, or pasta

Snipped fresh tarragon (optional)

In a shallow dish combine flour, paprika, mustard, salt, and pepper. Coat chicken with flour mixture. In a very large skillet heat oil over medium-high heat. Add chicken; cook for 8 to 10 minutes or until chicken is no longer pink, turning once. Remove from pan. Cover; keep warm.