Lagane e Ceci (Flat Pasta and Chickpeas)
This recipe is from Arthur Schwartz’s book, The Southern Italian Table, via the City Cook. He says, “Lagane, a short, wide ribbon or rectangular fresh semolina-and-water pasta, is the traditional pasta used in this dish.  However, factory-made pasta with chickpeas is the norm in Italy today.  Prepared with chickpeas from a can or jar, seasoned with nothing more than garlic, either parsley or rosemary, and fragrant olive oil, it’s the best kind of convenience food.” 2 large garlic cloves, finely chopped 3 tablespoons extra-virgin olive oil 1/8 to 1/4 tsp red pepper flakes or 1/2 to 1 fresh or dried hot red pepper

Lovella’s Bubbat
I found this recipe in a Canadian blog and thought it sounded wonderful. Bubbat is a traditional type of stuffing served by Mennonite cooks. Bubbat is really just a raisin quick bread that is baked inside the chicken while it is being roasted. It also can be baked along side the chicken or even baked in a 8 X 8 square pan and served with the chicken

Warm Cider Vinaigrette
This recipe is from Ina Garten, also known as the Barefoot Contessa. She serves it with Roasted Butternut Squash Salad. 3/4 cup apple cider or apple juice 2 tablespoons cider vinegar 2 tablespoons minced shallots 2 teaspoons Dijon mustard 1/2 cup good olive oil 1 teaspoon salt 1/2 teaspoon pepper Combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, olive oil, salt, and pepper.

Roasted Butternut Squash Salad
I was in the grocery store, holding a butternut squash, when a stranger told me that I should try making it into Ina Garten’s squash salad. “It’s wonderful,” he said. “Just look it up on the Food Network Web site.” And so I did. Ina, who calls herself the Barefoot Contes