These recipes appear in Blue Eggs and Yellow Tomatoes by Jeanne Kelley, Running Press, 2008.
Orecchiette with Tomatoes & Garden Herbs
Makes 4 to 6 servings
8 ounces orecchiette (ear-shaped pasta)
1 pound yellow, red, and/or orange cherry or grape tomatoes, cut in half (about 3 1/2 cups)
3 tablespoons extra-virgin olive oil
2 tablespoons white balsamic vinegar
2 garlic cloves, pressed
Salt and pepper
2/3 cup chopped fresh herbs (such as basil, oregano, and chives)
1/2 cup coarsely grated Parmesan or Pecorino Romano cheese
Cook the pasta in a large pot of boiling salted water until it is tender but still firm to bite, stirring occasionally, about two minutes. Drain.
Meanwhile, combine the tomatoes, oil, vinegar, and garlic in a large bowl. Add the pasta and season with salt and pepper to taste. Stir in the herbs arid cheese, and serve warm or at room temperature.
Brussels Sprouts with Marjoram and Pine Nuts
Makes 6 to 8 servings
3 tablespoons unsalted butter
2/3 cup pine nuts
1 1/2 pounds Brussels sprouts, halved
2 large shallots, minced
1 1/2 tablespoons chopped fresh marjoram
1/3 cup heavy cream
Melt 1 tablespoon of the butter in a heavy, large skillet over medium heat. Add the pine nuts and stir until golden, about 3 minutes. Transfer the pine nuts to a small bowl.
Melt the remaining 2 tablespoons butter in the same skillet over medium heat. Add the Brussels sprouts and shallots and stir until coated, about 1 minute. Add 1 cup water and sprinkle with salt. Cover and simmer until the sprouts are almost tender, about 7 minutes.
Uncover and simmer until the water evaporates, about 5 minutes. Stir in 1 tablespoon marjoram, then the cream. Simmer until the sprouts are coated with cream, stirring Frequently, about 4 minutes. Season with salt and pepper. (Can be prepared to this point up to 1 day ahead. Cover and chill. Stir over medium heat to reheat.)
Gently stir in half the pine nuts. Transfer the Brussels sprouts to a serving dish. Sprinkle with the remaining pine nuts and marjoram, and serve.