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Sunday Supper Movement

Four{Book Review}

Four: A Divergent Story Collection

By Veronica Roth

Four begins two years before The Divergent Trilogy starts, and is told from the perspective of Tobias Eaton, or Four. It’s a series of short stories:

  1. The Transfer
  2. The Initiate
  3. The Son
  4. The Traitor

The first story was about Tobias’s last days with his father and his transfer from Abnegation to to Dauntless. The second story detailed Tobias’s initiation and the story behind his new name, and the only name the Dauntless will know him as, Four. From there, I’m not quite sure how the stories paired with the titles. (I listened to the book, rather than read it, and the breaks from one story to the next were not clear at all.) Between the last two stories, Four uncovered a plot that was the beginning of the end for the Dauntless and struggled with how to deal with it, to include involving his Abnegation and Factionless parents.

The book ends with three scenes from The Divergent Trilogy written from Four’s point of view.


The Plot: I was far from impressed by this set of short stories. For one thing, the short stories didn’t add all that much to the trilogy. Most of Four’s history was alluded to or told, outright, in the trilogy. Hearing it from Four’s perspective didn’t add a whole lot.

Furthermore, the Four in the short stories seemed so radically different from the Four we knew from the trilogy. In the trilogy, Four is strong, an even-tempered compliment to Tris’s hotheadedness. Here, Four seems weak, very conflicted, and indecisive. For example, he when he learns about the plot that will take down the Dauntless, he agonizes over the best course of action and when he faces resistance to the path he chose, he gave up fairly easily. I was very surprised and disappointed in this version of Four.

Format: My hubby and I listened to this book on a road trip we took this summer. I was not impressed with the audiobook format – the narrator was bland and boring and as I mentioned above, the four different stories and three “bonus” scenes were not clearly distinguished. The result was a slightly disjointed feeling as the narrator shifted between the stories.

Overall, I’d tell you to skip this book, even if you’re a Divergent fan. While entertaining, there’s not enough substance to make it worthwhile.

Grade: C-

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Roasted Veggie Tart

Despite it being 90° here some days, September is the start of fall for me. I start craving fewer fresh fruits and less grilling. Instead, I become eager for the weather to cool off so that I can indulge in heartier dishes and simple roasts paired with roasted vegetables. Entertaining is a breeze as I throw dishes into the oven to cook slowly, while I enjoy cocktails and easy appetizers with my guests.

This weekend Sunday Supper is celebrating the start of fall with some of their favorite fall recipes. This roasted veggie tart isn’t exactly a quick appetizer, but it’s not difficult at all. And with all of the roasted vegetables, it just screams fall to me. If it’s a little too involved for your fall entertaining, then I’d encourage you to pair it with a side salad and give it a try for a light brunch or lunch.

Recipe Note: I used about 1 c. of butternut squash, carrot, leek, and bell pepper for this recipe, but I encourage you to pick the veggies and ratios according to your own preferences.

Roasted Vegetable Tart

Adapted from Fine Cooking, Issue 131

Roasted Vegetable Tart

Ingredients for the Filling:

  • Olive oil
  • 4 c. fall vegetables, ½-inch dice (i.e. butternut squash, carrot, leek, bell pepper, cauliflower)
  • 1 Tbs. finely chopped fresh rosemary
  • Kosher salt
  • Freshly ground black pepper
  • 1 Tbs. finely grated lemon zest
  • 1 Tbs. fresh lemon juice
  • 2 tsp. finely chopped fresh thyme

Ingredients for the Crust:

  • 1 1/3 c. all-purpose flour; plus more for rolling
  • ¾ c. cold unsalted butter, cut into 1-inch pieces
  • 6 oz. cold cream cheese, cut into 1-inch pieces
  • ¾ tsp. kosher salt

Ingredients for the Assembly:

  • 4 oz. fresh goat cheese, softened
  • 1 large egg, beaten

Make the Filling: Ensure rack is in the center of the oven and preheat oven to 375°F.

In a large bowl, toss all ingredients to combine. Spread in a single layer on a heavy baking sheet or roasting pan. Cover with foil and bake until tender, 30-40 minutes. Remove from oven, uncover, and allow to cool slightly.

While vegetables are cooling, make the crust. Increase oven temperature to 400°F.

While oven is coming to temperature, place flour, butter, cream cheese, and salt in a food processor. Pulse until the dough starts to come together.

Sprinkle flour over a clean counter. Transfer dough to counter and gently knead with clean hands, once or twice, to bring dough together.

Assemble the Tart: Sprinkle a little more flour onto a large piece of parchment paper. Place dough on parchment paper and roll out, to a rough 16-inch round.Dough should be about 1/8-inch thick.  Gently brush excess flour from parchment paper. Carefully lift parchment paper, with the dough still on it, onto a clean baking sheet.

Spread the goat cheese on top of dough, leaving a 1/2 inch border. Top the goat cheese with vegetables. Pile a little extra in the center.

Fold edges of the dough over the filling to create pleats, about 1½-inches wide. Brush pleated dough with beaten egg.

Bake until golden brown, 35-40 minutes. Transfer to a rack to cool, at least 10 minutes before serving.

Serve warm or at room temperature.

Store leftovers in the fridge.

Check out A Guide to Apples plus Best Fall Recipes Ideas for #SundaySupper and this week’s recipe collection:


Appetizers and Sides

Main Dishes

Desserts and Cocktails

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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The Kitchen House{Book Review}

The Kitchen House

By Kathleen Grissom

Set in the late 1700s and early 1800s, The Kitchen House tells the story of an Irish orphan, Lavinia, who is taken by a ship’s captain to serve as a servant on a Virgina tobacco plantation. Lavinia lives with the slaves of the kitchen house – she plays with the young slave children, does chores for the kitchen, is trained to cook, and gradually becomes part of their family.

When tragedy strikes at the Big House, Lavinia earns a place up there, caring for the children. She becomes a fixture at the Big House when she becomes one of the only people who can console the physically and mentally unstable mistress of the house. From then on, Lavinia is given opportunities that gradually take her further and further away from her adopted family, and into the world of the wealthy.

Review/Recommendation: I found The Kitchen House a very emotional read. It didn’t shy away from some of the harsh realities of slavery – rape, beatings, the selling of family members – which was hard when the slaves were the characters I cared about the most. But the compassion I felt for the characters and my involuntarily cringing when I knew something bad was going to happen, speaks to Grissom’s success in pulling the reader into the story.

The kindness and fierce loyalty shown by the characters was amazing and transcended races. The slaves not only watched out for one another and Lavinia but they also kept an eye on the children of the house and the mistress… to make sure they were not wronged in any way (and they were). And as Lavinia got older, she did the same for her adopted family. Hard decisions had to be made, but the internal struggle over whether (and how) to help while balancing a some sense of self-preservation was clear.

I thoroughly enjoyed Grissom’s first novel. While not the happiest read, I’m glad I finally picked it up off my bookshelf and gave it a try.

Grade: A

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Pesto Chicken with Couscous 3

I’ve been a bit surprised at how having a second child seems to drastically reduce the amount of free time I have. I didn’t seem to notice it when my daughter was born, but all of a sudden, two kids means that time disappears and I have no idea where it went.

My son, Nutterbutter, is 4 months old now, and I’ve quickly learned that I’d rather pay a little more to make life easier on myself. I order everything I can through Amazon and Target (love free shipping!), and have even ventured to do some grocery delivery, although I prefer to go to the store. The hour it would take me to drive, shop, and  get home, is just too valuable to lose to grocery shopping some weeks.

I’ve also been working to simplify our evening routine, including dinner. I make enough for leftovers, so that I’m not cooking every night. I have started to use my crockpot not just on weekdays, but on weekends as well.

When I bought this cookbook – my Black Friday present to myself last year – this recipe instantly caught my eye. But at the time, there was two problems with it: 1) it only takes a few hours to prepare, and thus, wasn’t suited for a weekday meal (when I’d be away fro 9-10 hours) and 2) my hubby hated tomatoes. But in my attempt to spend less time on chores and more time on family and things I enjoy, I ignored my hubby’s dislike for tomatoes and made it anyway.

Turns out, after a bit of encouragement to try the sweet cherry tomatoes, this recipe quickly turned into a family favorite. It’s flavorful and bright, and, as this week’s Sunday Supper theme suggests, is minimum to no work. I spent no more than 10 minutes prepping everything and throwing it in the crockpot. It only took a few minutes on hands-on work to finish the dish. While it doesn’t work for my weeknights, this meal will be on our weekend menu frequently for the near future.

Pesto Chicken with Couscous 4

Recipe Notes: The original recipe called for 4-12 oz. bone-in split chicken breasts, trimmed. We opted for boneless, skinless chicken breasts instead, as boneless chicken breasts are a bit easier for us to pack in our lunch the next day. If you choose to use bone-in breasts, your cook time should be 3-4 hours (instead of 2-3 hours) on low, and you’ll want to strain out the fat from the liquid after the chicken cooks.

Pesto Chicken with Fennel & Tomato Couscous

Adapted from America’s Test Kitchen Slow Cooker Revolution
Volume 2: The Easy-Prep Edition (p. 97)

Serves 4


  • 1 fennel bulk, cored and thinly sliced
  • 1 Tbs. extra virgin olive oil
  • 2 tsp. minced garlic
  • salt & pepper
  • 4 boneless, skinless chicken breasts
  • 1/2 c. low-sodium chicken broth
  • 8 oz. cherry tomatoes, halved
  • 1 c. couscous
  • 1/2 c. basil pesto

In a small bowl, microwave fennel, oil, and garlic until softened, about 5 minutes total, stirring halfway through. Transfer to slow cooker. Season chicken with salt and pepper. Place in slow cooker. Add chicken broth and top with cherry tomatoes. Cook on low for 2-3 hours.

With a slotted spoon, transfer chicken from slow cooker to a bowl. Cover with foil to keep warm. Keep 1 c. of the juice in the slow cooker (reserve the rest in a small bowl) and add couscous. Gently stir couscous and vegetables. Cover and continue to cook on low until couscous is cooked, about 15 minutes. Fluff with a fork.

While couscous cooks, whisk the pesto into remaining liquid and set aside. (I found that I didn’t have much leftover, so the second time I made this, I left all of the liquid in the slow cooker to cook the couscous and used a little extra chicken broth to thin pesto to desired consistency.)

Transfer couscous to a serving dish. Top with chicken and pesto.

(Photo Note: I reserved the tomatoes instead of combining with the couscous due to picky eaters in the family.)

Crock Pot Pesto Chicken with Fennel & Tomato Couscous

Check out some other ideas for “No Labor” recipes
from the Sunday Supper tastemakers.

Savory Snacks and Sides:

Labor Free Main Dishes:

Sweet Treats and Drinks:

Labor Free Labor Day:

  • 10 Store-Bought Cooking Shortcuts by Sunday Supper Movement
  • Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

    Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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    Peanut Butter S'mores Bars

    What's_Baking_BadgeI was pretty excited when Joanna of Kosher Kitchen chose Baking with S’mores Variations as the theme for this month’s What’s Baking? To me, s’mores are a summer dessert. We enjoy sitting outside around a fire pit, toasting marshmallows and making old-fashioned s’mores. I love the flavors, but apart from some s’mores cupcakes (which are amazing, by the way), I haven’t played with the flavors too much. I was thrilled to be able to try out one of the many s’mores-inspired recipes I’ve bookmarked over the past few years.

    I, of course, couldn’t help but to choose what might be the most sugar-laden dessert I could find – complete with peanut butter baking chips, two types of candy, and a jar of marshmallow fluff. The photo really does not do these bars justice – they’re super rich and stayed soft, even after a few days on the counter. They definitely we a good start to the workweek.

    Peanut Butter S’mores Oatmeal Cookie Bars

    Adapted from Mom On Timeout

    Makes 24 bars


    • 12 Tbs. unsalted butter, melted
    • 2 c. light brown sugar
    • ½ c. creamy peanut butter
    • 2 eggs, at room temperature
    • 1 Tbs. vanilla extract
    • ¾ c. graham cracker crumbs (from about 4 graham crackers)
    • 1 c. old-fashioned oats
    • 1 Tbs. cornstarch
    • 2½ tsp. baking powder
    • ½ tsp. salt
    • 1½ c. all-purpose flour
    • 1 c. peanut butter baking chips
    • 7 full-sized Hershey’s chocolate bars
    • 1 7-oz. jar marshmallow fluff
    • 1 c. quartered Reese’s miniatures

    Make the Dough: In a stand mixer fitted with the paddle attachment, cream butter and sugar until well combined. With the mixer still running on medium speed, add in peanut butter, eggs, and vanilla – all one at a time. Scrape down sides of the bowl.

    Reduce speed to low and one at a time, add graham cracker crumbs, oats, cornstarch, baking powder, salt, and flour. Scrape down sides of the bowl as necessary. Finally, mix in peanut butter baking chips.

    Chill dough for 30 minutes.

    Meanwhile, preheat oven to 350 F. Line a 9×13 baking pan with parchment paper and set aside.

    Assemble & Bake: Remove dough from fridge. Pour ⅔ of the dough into the prepared pan. Spread into an even layer. Top with Hershey’s bars, then marshmallow fluff.

    Stir Reese’s miniatures into remaining dough, and drop onto fluff layer. The dough won’t completely cover the fluff.

    Bake for 25-30 minutes, until golden. Remove from oven, and let cool completely before cutting.

    Serve at room temperature (or, as my hubby preferred, microwave for 10 seconds to make extra warm and gooey) and store in an airtight container.

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    'Nut Butter' Crispy Balls

    This week, Sunday Supper is looking at recipes for getting kids Back to School. While my kids are too young (they’re in daycare year round), I’m always on the look out for easy, healthy snacks and meals for my picky toddler. It’s especially difficult for me because daycare is nut-free – and my little one loves peanut butter, raw nuts, trail mix, etc.

    In an effort to introduce some variety into her school snacks, I dug into my copy of Weelicious Lunches and picked out this healthy variation on the classic rice crispy treats. Much to my dismay, Little Miss. Picky wouldn’t even taste them, but my husband and I enjoyed these treats for a couple of weeks.

    “Nut Butter” Rice Crispy Balls

    Adapted from Weelicious Lunches (p. 298)

    Makes 25-30 balls

    Ingredients:'Nut Butter' Crispy Balls

    • 2/3 c. sunflower seed butter
    • 3/4 of 2/3 c. honey
    • scant 4 c. gluten-free brown rice crispy cereal

    Combine sunflower seed butter and honey in a small sauce pan over medium-low heat. Stir constantly until the two are combined. Remove from heat and let cool slight.

    Transfer the mixture to a large bowl. Fold in cereal until cereal is completely coated.

    Lay wax or parchment paper on the counter. Use an ice cream scoop or two spoons to portion out rice crispy balls. Roll each ball between wet palms. If desired, individually wrap rice crispy balls in wax or parchment paper.

    Store in an airtight container for up to two weeks.

    Check out these other great back to school recipes from the Sunday Supper tastemakers.

    Getting Started On School Days

    Ideas for the Lunchbox

    After School Snacks and Beverages

    School Night Suppers

    Sweets to End the Day

    Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

    Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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    Blackberry Chia Seed Jam

    Ever since starting my own family, I’ve enjoyed going fruit picking. Don’t get me wrong, I’ve always enjoyed it. But there’s something special about watching your child eat fruit off of the bush or tree, and sometimes, become a complete and adorable mess in the process of eating the fruit.

    I’m pretty new to preserving but it’s something I been enjoying as much as going fruit picking. Plus, it became a necessity when we picked such great quantities, particularly of berries, that we couldn’t eat them all before they went bad. If only berries lasted as long as apples… <sigh>

    Anyway, with an abundance of fresh fruit and vegetables in gardens, farms, and markets, the Sunday Supper Community is sharing their favorite recipes for preserving (freezing, canning, pickling, etc.) summer produce. With that in mind, this week I’m sharing a blackberry jam recipe that we enjoyed (chosen because unlike most jams, it had the minimal about of sweetener in it).

    Be sure to check out the other Sunday Supper recipes for preserving your produce after the recipe.

    Blackberry Chia Seed Jam

     Adapted from Two Peas and Their Pod

    Makes about 2 cups


    • 1 lb. fresh blackberries
    • 2-3 Tbs. agave
    • 2 Tbs. chia seeds
    • 1/2 tsp. vanilla extract

    In a medium saucepan, bring blackberries to a boil, stirring frequently. Lower heat and allow berries to simmer for 5 minutes, or until soften. Lightly mash berries to desired consistency.

    Stir in agave and chia seeds. Continue to cook, stirring occasionally, until mixture thickens.

    Remove from heat and stir in vanilla.

    If using immediately: Allow jam to cool before pouring into a clean, airtight jar. Store in the fridge for up to two weeks.

    To Preserve: Pour into a clean, airtight container and freeze.

    EDIT: Preservation via canning has been removed from this post, as it has been suggested that canning chia seeds is not safe.

    More Recipes to Preserve Your Summer Harvest







    Preserving in oil or butter

    And for even more help and support

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    License to Pawn{Book Review}

    License to Pawn:

    Deals, Steals, and My Life at the Gold & Silver

    By Rick Harrison with Tim Keown

    License to Pawn details the story of the Harrison family and the creation of the Gold & Silver Pawn Shop in Las Vegas.

    The reader is given a glimpse into Rick Harrison’s upbringing, tenacity and life behind the scenes of the show. There is a chapter by each of other three main characters – Old Man (Rick’s father), Big Hoss (Rick’s son), and (family friend) Chum. The reader learns about Old Man’s work ethic, Big Hoss’s troubled youth, and Chum’s real personality, not the goofy guy we see on Pawn Stars.

    Recommendation/Review: If you’re a fan of the hit reality show Pawn Stars, then I think you’ll find License to Pawn a fascinating read.

    For me, the book made the characters on the show more relate-able and likable. It’s not that they weren’t relate-able before I read the book, but I have a newer appreciation for the men who faced some intense challenges to get to where they are today – a childhood filled of epileptic seizures, financial hardships, drugs… but the men persevered through stubbornness, determination, and ingenuity. I particularly enjoyed the stories Rick told of scouring shops and markets for decent knockoff purses and jeans with his parents – capitalizing on whatever fad was going on at the moment, in order to make a little extra money.

    I’ll admit it – I’ve never actually stepped into a pawn shop. I have no idea what one is like, apart from the show, so I found Rick Harrison’s insight into the pawn industry incredibly interesting. It never occurred to me that all transactions that take place are downloaded to Homeland Security or that a pawn transaction is actually confidential. It’s crazy to hear about the contradictory or slightly bizzare laws. For instance, pawn shops can buy and sell pre-1898 guns that can shoot bullets produced today, but they can’t sell more modern guns. Both can kill, but age classifies one as an antique, and therefore acceptable to sell at a pawn shop (and no need to file all of the paperwork that would be required for a modern gun).

    This book is worth a read for anyone who enjoys the show or history. I’ve got my husband to thank for my enjoyment of this book (as well as of the television show). I definitely have a new respect for the Harrison family after reading their story.

    Grade: A-

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    Confetti Cake Milkshake from Sprinkles Bakes

    Confetti Cake Milkshake from Sprinkles Bakes

    Today is the last in my Frozen Fridays series, and I’m sharing an assortment of frozen beverages – milkshakes, cocktails, and other concoctions – that had me tracking down where we put the blender when we moved.

    I hope you’ve enjoyed these roundups and have gotten some good ideas for your own kitchen adventures. I didn’t try nearly as many of the recipes as I would have liked, but that seems to be the story of my life.

    {Frozen Fridays}

    Frozen Beverages

    1. Almond Butter Banana Oatmeal Smoothie (from Cooking with Ruth)
    2. Cherry Lambic Milkshakes (from Love and Olive Oil)
    3. Confetti Cake Batter Milkshakes (skinny!) (from Sprinkles Bakes)
    4. Cookie Dough Milkshake (from My San Francisco Kitchen)
    5. Frosted Blueberry Lemonade (from Pinch of Yum)
    6. Iced Snickerdoodle Latte (from Feed Me Seymour)
    7. Kahlua Mudslides (from Sugar Dish Me)
    8. Lemon Blueberry Ice Cream Floats (from The Sugar Hit)
    9. Raspberry Colada Smoothie (from The Housewife in Training Files)
    10. Rice Krispie Treat Milkshake (from Beyond Frosting)
    11. Salted Caramel Bailey’s Milkshake With Vegan Irish Cream (from Spabettie)
    12. Skinny Mocha Frappuccino – Starbucks copycat recipe (from Healthy Sweet Eats)
    13. Strawberry Almond Smoothie (from Healthy Recipe Ecstasy)
    14. Strawberry Riesling Slushies (from Annie’s Eats)
    15. Toasted Marshmallow Peanut Butter Milkshake (from Honey and Birch)
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    Warm Pasta with Grilled Zucchini and Tomato

    When my family comes to visit, sometimes I feel like meal planning is a real struggle. I always try to accommodate everyone’s food preferences – there is no Mexican food and limited Asian-inspired options; the meal has to be substantial enough for two big guys (salad, sandwiches, quesadillas, etc. aren’t the best options for dinner); and there are few seafood options that the majority will eat. But the hardest person to cater to is my little brother. He’s is the only vegetarian in our immediate family, and having a husband that prefers meat at almost every dinner (this Pasta with Walnuts and Parmesan is the only vegetarian dish I’ve made to date that really leaves him happy and satisfied), I don’t have much of a repertoire of vegetarian meals in my arsenal.

    While my brother would happily fend for himself, he visits enough (and is so good to my daughter!) that I’ve been trying to make an extra effort to prepare new dishes (eggplant parmesan gets tiring after a while!) that he would enjoy. Last time he was in town, we tried out this warm pasta salad with grilled tomatoes and zucchini – definitely substantial enough on it’s own but paired with grilled chicken for the carnivores. I could have eaten the whole thing myself. The pasta and grilled vegetables are lightly dressed in olive oil and balsamic vinegar, which lets the sweetness of the warm tomatoes and the saltiness of the freshly grated Pecorino Romano shine through. (Don’t skimp and buy buy the pre-shredded/shaved/grated stuff – the freshly shaved cheese really makes this dish).

    Warm Pasta with Grilled Zucchini and Tomato 2

    Recipe Note: The original recipe calls for chopped thyme and chives, which is reflected below. I’ve also omitted these and made the salad with a sprinkle of Herbes de Province sea salt and chopped fresh basil (pictured here). The basil was a stronger flavor, but the pasta salad was equally amazing.

    Serving Note: While the pasta salad is meant to be served warm, the cold leftovers were also good.

    Warm Pasta Salad with Grilled Tomatoes & Zucchini

    Adapted from Fine Cooking, Issue #86

    Serves 4-5 as a meal; 8+ as a side


    • 1-1/2 lb. ripe plum tomatoes (about 8), cored and halved lengthwise
    • 1-1/4 lb. small zucchini, trimmed and halved lengthwise
    • 5 Tbs. extra-virgin olive oil
    • 4 tsp. chopped fresh thyme (see recipe note above)
    • Kosher salt
    • Freshly ground black pepper
    • 6 oz. Pecorino Romano, shaved with a vegetable peeler (about 2 cups)
    • 1 lb. dried penne
    • 1/4 c. thinly sliced fresh chives (see recipe note above)
    • 2 tsp. balsamic vinegar, more to taste
    Prep & Grill the Veggies: Preheat grill to medium heat. Meanwhile, toss veggies in a bowl with 2 Tbs. oil, 2 tsp. thyme, and a sprinkling of salt and pepper. Set bowl aside – do not empty or clean bowl.
    Grill veggies, cut side down for about 5 minutes before flipping and cooking for another 5-8 minutes, until desired doneness (I like my zucchini still slightly crunchy). Remove from grill and return them to the same bowl.
    Allow to cool slightly.
    Meanwhile, cook the pasta according to the package. Drain and set pasta aside.
    Assemble the Salad: Coarsely chop the warm veggies and toss with half of the cheese, 3 Tbs. chives, remaining olive oil, and balsamic vinegar. Season with salt and pepper. Sprinkle with remaining chives, thyme, and cheese.
    Serve warm or at room temperature.
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