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NOTE

I use rice vinegar in this salad instead of the more traditional red or white wine vinegar because the rice vinegar is milder and doesn’t overpower the eggs.

SERVES 2

6 teaspoons extra-virgin olive oil

¾ cup cubed (½-inch cubes) artisan whole-grain bread

8 large cherry tomatoes, quartered

1 garlic clove, minced

2 teaspoons rice vinegar (see Note)

4 eggs

4 cups lightly packed spinach

½ cup crumbled feta cheese

12 Kalamata olives

¼ teaspoon coarse sea salt

¼ teaspoon freshly ground pepper

Hearty Tomato Soup with Chicken

Sit down to a hearty bowl of chunky tomato soup with diced chicken, bell pepper, and onion. Redolent with Mediterranean seasonings like anise-flavored fennel and saffron (a spice that’s made for tomatoes), the soup’s aroma will fill your kitchen. Top it off with toasted garlic croutons for a satisfying meal.

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Preheat the oven to 400°F. Heat a large pot over medium-high heat. Heat 2 tablespoons of the olive oil. Cook the chicken for 3 to 4 minutes or until lightly browned. Transfer to a plate. Add the remaining tablespoon of oil to the pot, reduce the heat to medium, and cook the onion and carrot for 5 minutes or until starting to soften. Stir in the bell pepper and cook for 2 minutes. Stir in the garlic and cook for 30 seconds or until fragrant.

Stir in the chicken broth, tomatoes, fennel, salt, pepper, and saffron. Bring to a boil, reduce the heat to medium-low, and simmer for 20 minutes. Return the chicken to the pot and continue cooking for 8 to 10 minutes, or until the chicken is no longer pink in the center and the vegetables are tender.

To make the croutons: Stir together the olive oil and garlic in a cup. Brush over the baguette slices and place on a baking sheet. Bake for 5 to 8 minutes or until lightly toasted.

To serve, top each bowl of soup with a crouton.

NOTE

You can crush the fennel seeds with a mortar and pestle or the side of your chef’s knife for a coarse texture, or grind them in a spice grinder if you want them ground finer.

For the best results, buy saffron threads, not ground saffron, and crush them between your fingers.

SERVES 6

3 tablespoons extra-virgin olive oil

2 boneless, skinless chicken breast halves (about 12 ounces), cut into 1-inch pieces

1 large onion, chopped

1 carrot, chopped

1 green bell pepper, seeded, deveined, and chopped

4 garlic cloves, minced

2 ¾ cups reduced-sodium chicken broth

One 28-ounce can diced tomatoes

1 teaspoon fennel seeds, crushed (see Note)

½ teaspoon kosher salt

½ teaspoon freshly ground pepper

¼ teaspoon crushed saffron threads (see Note)

TOASTED GARLIC CROUTONS

1 tablespoon extra-virgin olive oil

1 garlic clove, minced

6 slices baguette (3⁄8 inch thick)

Chicken and Vegetable Stew over Parmesan Polenta

Stews are cold-weather food, and this is the type of dish you want to hurry home for. It’s as warming as a down comforter in the middle of the night. Chicken thighs are the best choice for stewing because they can cook long and slow without becoming dry. While the stew is simmering, cook the polenta so the two dishes are ready at the same time.

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Sprinkle the chicken with the salt and pepper. Put the flour in a shallow dish and dip the chicken into the flour to coat all sides. Reserve 1 tablespoon of the leftover flour. Heat a large pot over medium-high heat. Heat the olive oil. Cook the chicken for 5 to 7 minutes or until brown on all sides. Remove to a plate.

Reduce the heat to medium, stir the onion into the pot, and cook for 2 minutes. Add the garlic and cook for 30 seconds. Whisk in the reserved 1 tablespoon flour and cook for 1 minute. Stir in the carrots, mushrooms, and rosemary and nestle the chicken into the vegetables. Pour the chicken broth over the chicken and vegetables and bring to a boil. Partly cover and simmer over medium-low heat for 25 to 30 minutes, or until the chicken is no longer pink in the center and the vegetables are tender.

To make the polenta: Pour the water into