The smooth texture of the partially-melted goat cheese complements the chewiness of the pasta and the crunch of the broccoli, and imparts a creamy yet slightly tangy flavor.

• 1/3 package farfalle
• 1 small broccoli head
• 1 small cauliflower head
• 4 cloves garlic
• 2 1/2″ diameter goat cheese round
• 1 tsp butter
• salt, pepper

1. Boil water, cook and drain pasta.
2. Sweat chopped garlic in butter in a small skillet over low heat, adding salt to release liquids.
3. Wash & chop broccoli & cauliflower.
4. Add vegetables to skillet along with 1/2 cup or so water; allow to steam/boil until mostly evaporated. Turn off heat.
5. Mix pasta in with vegetables.
6. Cut goat cheese into small pieces, mix into pasta.
7. Return skillet to stove over medium heat to help partially melt the cheese. Stir to mix well and distribute the heat, about 2-3 minutes.
8. Serve, season with cracked pepper before eating.

2/3 cup orzo 1/3 cup orange juice 1 cup water salt cracked black pepper 1 tsp cumin 1 tsp chili powder 1/4 tsp turmeric 1 tsp paprika 2/3 lb boneless chicken thighs 1 tsp orange zest 3 very large garlic cloves 6-7 pours of olive oil 1/2 bunch cilantro 10 medium black olives

1. Cut chicken into small pieces, salt and liberally pepper.
2. Heat oil over medium high burner.
3. Brown chicken, garlic and orange zest and a little salt for a few minutes.
4. Add water and orange juice, bring to a boil.
5. Add orzo, spices, (drained) olives.
6. Return to a boil.
7. Over low heat, simmer covered for 20 minutes until water is absorbed.
8. Chop cilantro.
9. Remove pan from heat, stir in cilantro, let sit covered for 10 minutes.

This was amazingly good and very easy to make. The orange & garlic blended wonderfully, and the chicken thighs imparted a strong chicken flavor not possible with the usual breast meat. I’m definitely a convert to thigh meat now; I’m looking forward to using it in chicken soup this coming winter.

If I hadn’t been totally out of aluminium foil (or if I owned a lid for my pan), I would have covered the food before baking to keep a bit more moisture in, although the combination of the brining and the liquid from the tomatoes did a fine job keeping the meat juicy and tender.