Griddled Polenta Cakes with Ricotta and Roast PeppersMake these griddled polenta cakes with ricotta and roast peppers in two sessions, baking the polenta one night and then searing as a starter for company. Serve with lightly dressed arugula.Cucumbers with Goat Cheese, Pine Nuts, and HoneyThis cucumbers with goat cheese, pine nuts, and honey recipe takes less than 10 minutes to make and even less time to eat!Chicken Involtini with Arugula and PecorinoInvoltini are thin Italian roulades of breadcrumbs, cheese, and greens. Here, chicken cutlets envelop a Southern Italian mixture of pecorino, pine nuts, and currants. Braised Escarole with Pine Nuts and CurrantsThe sharp flavor of escarole pairs well with the sweet currants and buttery pine nuts in this quick braise. Build on the mix with chopped anchovies, if you like.
Tuscan Grain Bowl with Grilled Chicken and BroccoliniA quick pesto-like sauce brings this bowl together and adds summery flavor. Crisp garlic slivers are a fun crunchy element.Farro Salad with Artichokes and FennelRadicchio, fennel, cannellini beans, pine nuts, and artichoke hearts give this grain salad an Italian accent, and make it hearty enough to be a meatless main dish. It packs well, making it ideal for picnics or weekday lunches.