An Ina Summer

Ina Garten-Inspired Recipes for Summertime, by Chef Zara Abbasi

Tuscan Lemon Chicken

Ingredients:

• three 1/2-pound chicken breasts, flattened
• Kosher salt
• 1/3 cup olive oil
• 2 teaspoons grated lemon zest (about 2 lemons)
• 1/3 cup freshly squeezed lemon juice
• 1 tablespoon minced garlic (3 cloves)
• 1 tablespoon minced fresh rosemary leaves
• freshly ground black pepper
• 1 lemon, halved

Instructions:

1. Sprinkle the chicken with 1 teaspoon salt on each side.
2. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish.
3. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.
4. When ready to grill, prepare a hot charcoal fire on 1 side of a grill (or turn a gas grill on low heat). Spread 1/4 of the coals across the other side of the grill.
5. Place the chicken on the cooler side, skin side up, and weigh it down with the dish you used for marinating. Cook for 12 to 15 minutes, until the underside is golden brown.
6. Turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through.
7. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking.
8. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves.

Green Spring Carbonara

Ingredients:

• Kosher salt
• freshly ground black pepper
• 12 ounces spaghetti, such as De Cecco
• ½ pound snow peas, julienned lengthwise
• 1 cup shelled fresh peas (1 pound in the pod), or frozen peas
• 12 to 14 thin asparagus, bottom third discarded and tips sliced in 2-inch pieces
• 2 tablespoons good olive oil
• 8 ounces small-diced pancetta
• ½ cup heavy cream
• 2 extra-large eggs
• 2 extra-large egg yolks
• ¾ cup freshly grated Italian Parmesan cheese, plus extra for serving
• 5 scallions, white and green parts, thinly sliced diagonally
• ¼ cup minced fresh chives, plus extra for serving
• zest and juice of 1 lemon

Instructions:

1. Bring a large pot of water with 2 tablespoons salt to a boil. Add the spaghetti and cook for 8 minutes, stirring occasionally.
2. Reserve a cup of the pasta water, then add the snow peas, fresh peas, and asparagus to the spaghetti and cook for 2 minutes longer. Drain the pasta and vegetables together.
3. Meanwhile, heat the oil in a medium (10 to 11-inch) sauté pan over medium heat, add the pancetta, and cook for 7 to 9 minutes, stirring occasionally, until browned. Transfer the pancetta to a plate lined with paper towels and set aside.
4. While the pancetta cooks, fill a large bowl with the hottest tap water and set aside to heat the bowl. Just before you drain the pasta, pour the water out of the bowl.
5. Put the cream, eggs, egg yolks, and ¼ cup of the reserved pasta water into the bowl and whisk to combine.
6. Immediately, add the hot pasta and vegetables and toss with tongs for a full minute or two, until the pasta absorbs the sauce. Add enough reserved hot pasta water to keep the sauce creamy.
7. Add the ¾ cup Parmesan, the scallions, chives, lemon zest and juice, 1 tablespoon salt, and 1 teaspoon pepper and toss well.
8. Add the pancetta, sprinkle with salt, and serve hot sprinkled with extra chives and Parmesan.

Tri-Berry Crumble

Ingredients:

• 2 cups fresh blueberries (12 ounces)
• 2 1/2 cups fresh raspberries (18 ounces) 
• 2 cups fresh strawberries, halved, or quartered if large 
• 1/2 cup granulated sugar 
• 3 tablespoons cornstarch 
• 1 1/2 teaspoons grated lemon zest (2 lemons) 
• 3 tablespoons freshly squeezed lemon juice
• 3/4 cup all-purpose flour
• 3/4 cup granulated sugar 
• 1/2 cup light brown sugar, lightly packed 
• 1/2 cup old-fashioned oats, such as Quaker 
• 3/4 teaspoon ground cinnamon 
• 3/4 teaspoon kosher salt 
• 1/4 pound (1 stick) unsalted butter, diced, at room temperature 
• Vanilla ice cream, for serving

Instructions:

1. Preheat the oven to 350 degrees F. Place 6 ramekin dishes on a sheet pan lined with parchment paper.
2. In a large bowl, toss together the blueberries, raspberries, strawberries, 1/2 cup granulated sugar, the cornstarch, lemon zest, and lemon juice. Divide the mixture evenly among the ramekins, including any juices that collect.
3. For the crumble, combine the flour, granulated sugar, brown sugar, oats, cinnamon, and salt in the bowl of an electric mixer fitted with the paddle attachment.
4. Add the butter and mix it on low speed until the mixture is crumbly. Pinch it with your fingers until it makes large crumbles and distribute it on the berries (it will not cover them entirely). Bake for 35 to 40 minutes, until the juices are bubbly and the topping is browned.
5. Serve warm with a small scoop of vanilla ice cream.