Hamburgers with Lemon and Soy Sauce
Hands-On Time: 15 minutes
Total Time: 25 minutes
Makes 6 servings
3/4 cup Basic Vinaigrette (see recipe, above)
2 tablespoons soy sauce
2 shallots, thinly sliced, plus more for serving
1 teaspoon dried summer savory or oregano
2 pounds ground beef
Potato chips (optional)
In a small bowl, whisk together the Basic Vinaigrette, soy sauce, shallots, and summer savory or oregano.
Place the beef in a large bowl. Add 3 tablespoons of the vinaigrette mixture and combine. Form 4 patties. Heat a grill to high and cook the hamburgers to desired doneness. (Alternatively, cook the hamburgers in a skillet over medium-high heat.) Spoon the remaining vinaigrette mixture over the hamburgers. Top with additional shallots and serve with the potato chips, if desired.
Roast Chicken with Olives, Garlic, and Thyme
Hands-On Time: 15 minutes
Total Time: 2 hours, 15 minutes (includes marinating)
Makes 4 servings
1 3 1/2- to 4-pound chicken, cut into pieces
3/4 cup Basic Vinaigrette (see recipe, above)
Zest of 1 lemon, peeled in thin strips
1 cup oil-cured olives, pitted
5 cloves garlic, thinly sliced
1 small bunch fresh thyme
1 teaspoon kosher salt
3/4 teaspoon black pepper
Rinse the chicken and pat it dry with paper towels. Place it in a roasting pan or 9-by-13-inch baking dish.
In a small bowl, combine the Basic Vinaigrette, lemon zest, olives, garlic, thyme, and 1/2 teaspoon of the salt. Pour the vinaigrette mixture over the chicken and turn to coat. Cover and refrigerate for at least 1 hour or up to 12 hours.
Heat oven to 425° F. Season the chicken with the remaining 1/2 teaspoon of salt and the pepper. Transfer the baking dish to the oven and roast for 20 minutes. Reduce heat to 375° F. Continue to roast until the chicken is cooked through, about 40 minutes more.
To serve, transfer the chicken to a platter or individual plates and spoon the olives and pan juices over the top.
Tip: The vinaigrette, as well as this dish, can be made with rosemary instead of thyme, and orange zest instead of lemon.
Tomato and Rice Salad
Hands-On Time: 10 minutes
Total Time: 40 minutes(includes rice cooking time)
Makes 6 servings
3/4 cup Basic Vinaigrette (see recipe, above)
1 tablespoon balsamic vinegar
2 cups cooked white rice, cooled
1 pint cherry or grape tomatoes, halved
In a small bowl, whisk together the Basic Vinaigrette and vinegar. Place the rice and tomatoes in a serving bowl, drizzle with the vinaigrette mixture, and toss.
