RECIPES

SALADE FERMIERE

Chicken, Corn, and Tomato Salad

During summer in Paris , cafés and bistros spill their tables practically to the street, taking advantage of the fine weather. Customers are in a good mood and, over lunch, the atmosphere amid the din and bustle is almost party-like. Often the selections are chalked on a board and the mainstay is salads. This one, with its seasonal ingredients, is among the most popular.

4 servings

3 tablespoons tarragon wine vinegar

1 large shallot, chopped (about 3 tablespoons)

2 teaspoons chopped fresh tarragon

1 teaspoon Dijon mustard

1/4 teaspoon salt

1/8 teaspoon freshly ground pepper

1/2 cup canola oil

1/2 pound small red boiling potatoes

8 cups mixed greens

2 cups diced, cooked chicken

1 cup cooked corn kernels

2 large tomatoes, cut in 8 wedges each

To make a vinaigrette, whisk the vinegar, shallot, tarragon, mustard, salt, and pepper together. Slowly whisk in the canola oil.

Cook the potatoes in salted water to cover in a saucepan over medium-high heat until tender, about 25 to 30 minutes. Drain; cool to lukewarm. Cut in ¼-inch thick slices; place in a small bowl. Toss with ¼ cup of the vinaigrette. Let marinate 30 minutes or until ready to serve.

Divide the greens among 4 dinner plates. Place ½ cup chicken in the center of each plate. Arrange the potato slices, corn, and tomato wedges in a decorative pattern around the chicken. Drizzle with the remaining vinaigrette.

From Bistro Chicken, by Mary Ellen Evans

TRIPLE CHOCOLATE ZUCCHINI CAKE

Zucchini is the magic ingredient in this yummy cake. Hidden in all the chocolate, i t a dds moistness and body.

Cake

1/4 cup milk

1/4 cup orange juice

1 tablespoon grated orange zest

3/4 cup butter, softened

2 cups sugar

3 eggs

2 1/4 cups all-purpose flour

1/2 cup cocoa

2 teaspoons baking powder

1 teaspoon cinnamon

3/4 teaspoon soda

1/2 teaspoon salt

2 cups shredded zucchini

1 cup (6-oz.) semi-sweet chocolate chips

Glaze

3 ounces milk chocolate, chopped

5 teaspoons orange juice

Heat oven to 350°F. Spray a 10-inch Bundt pan with non-stick cooking spray; dust with flour. Combine milk, orange juice and grated orange zest in small bowl. Se t a side.

Beat butter in large mixer bowl on medium speed until creamy. Add sugar; beat until fluffy. Add eggs, one a t a time, beating well after each addition. Sift together flour, cocoa, baking powder, cinnamon, soda and salt. Mix into butter mixture on low speed just until combined. Add milk mixture; mix until just combined. Add remaining flour mixture; mix until combined. Stir in zucchini and chocolate chips. Spoon batter into prepared pan. Bake for 55 to 60 minutes or until top feels firm to the touch and toothpick inserted in center comes out clean. Let cool on wire rack for 15 minutes. Invert onto rack and remove from pan; let cool completely.

Melt chocolate with orange juice in double boiler over barely simmering water. Stir until smooth. Drizzle over top and sides of cake.

12 servings

From Vegetable Creations by Mary Evans (Cooking Club of America , 2000)