1 Make the crispy parmesan breadcrumbs: Melt butter in a medium skillet over medium heat. In a small bowl, toss together breadcrumbs, parmesan, and red pepper flakes to avoid any huge parmesan clumps. Pour into skillet and stir to coat with butter. Cook for 3-4 minutes, tossing occasionally, until browned. Set aside until ready to eat.

2 Cook the pasta in salted water: Fill a large pot with water and set it over medium-high heat. Add a tablespoon of kosher salt (or 2 teaspoons table salt) per quart of water. The water should taste seasoned, but not seawater-salty. It’s important to get the salt level right in the water because we will be using it to finish the dish.

When the water is boiling, add the pasta and stir it rapidly to separate the pasta, since orecchiette has a tendency to stick together. Cook until al dente, probably 9-11 minutes. Scoop out a cup of the pasta water (don’t forget!), then drain and rinse the pasta to stop the cooking.

I first made this salad two years ago, and I have never forgotten it. Every time I roast a chicken, it is in the back of my mind, and now, with any luck, it will be in the back of yours too. It’s a delicious way to dispose of leftover chicken, but it’s also tasty enough to warrant roasting one to begin with. In fact, that’s exactly what I did this weekend: I roasted the bird on Friday, ate a couple of pieces, and then socked away the rest for salads on Saturday and Sunday. It was heaven, and since Brandon doesn’t eat meat, I got to hog it all for myself. [Oink, oink!] Something tells me that, so long as arugula is available, there will be several more weekends like this.

Before you begin, a couple of notes. First, I have left the quantities somewhat vague. This salad is very malleable, so feel free to play with ratios of various ingredients. But be sure, if you can, to start with all ingredients at room temperature.

Breadcrumbs
1 Make the crispy parmesan breadcrumbs: Melt butter in a medium skillet over medium heat. In a small bowl, toss together breadcrumbs, parmesan, and red pepper flakes to avoid any huge parmesan clumps. Pour into skillet and stir to coat with butter. Cook for 3-4 minutes, tossing occasionally, until browned. Set aside until ready to eat.

2 Cook the pasta in salted water: Fill a large pot with water and set it over medium-high heat. Add a tablespoon of kosher salt (or 2 teaspoons table salt) per quart of water. The water should taste seasoned, but not seawater-salty. It’s important to get the salt level right in the water because we will be using it to finish the dish.

When the water is boiling, add the pasta and stir it rapidly to separate the pasta, since orecchiette has a tendency to stick together. Cook until al dente, probably 9-11 minutes. Scoop out a cup of the pasta water (don’t forget!), then drain and rinse the pasta to stop the cooking.

Parmesan is simply a flavor enhancer. Whole Foods 365 and BelGioioso brands offer vegetarian Parmesan cheese. Alternatives include cheddar or part-skim mozzarella.

It’s easy to make with kale, pasta, and peas—they all cook in the same pot. Serve this pasta immediately for the best color and texture; leftovers are best consumed within a day or two. Recipe yields 4 servings.
This lemony green pasta recipe tastes as bright as it looks! It’s easy to make with kale, pasta, and peas—they all cook in the same pot. Serve this pasta immediately for the best color and texture; leftovers are best consumed within a day or two. Recipe yields 4 servings.

Using your favorite hot sauce to replace the conventional Tabasco hot sauce used in most Bloody Mary recipes, this sriracha addition will leave you with an equally quenching, but slightly brighter spicy flavors from your traditional Bloody Mary. There are many recipes for Boody Marys out there, so you can stick to your tried-and-true favorite Bloody Mary recipe and all you need to do is squirt in the sriracha instead of the Tabasco.