Cherry-Almond Clafoutis slightly adapted from A Platter of Figs
1 tablespoon butter
Flour for dusting the pan
2 pounds cherries, pitted
1/2 cup blanched whole almonds
6 large eggs
2 cups packed brown sugar
2 tablespoons all-purpose flour
1 1/2 cups whole milk
1/2 teaspoon organic vanilla extract
Preheat the oven to 375F. Butter and flour a 10- or 12-inch gratin dish or large cast-iron frying pan and arrange the cherries in the bottom. Scatter the blanched almonds evenly over the cherries.
Beat the eggs with the brown sugar and flour. When the mixture is smooth, whisk in the milk. Add the vanilla extract. Pour the batter over the fruit.
Bake for 40 minutes, or until the top is nicely browned and a skewer inserted in the center comes out clean. Let cool, then dust with powdered sugar. Clafoutis tastes best at room temperature.
One-Pan Pasta via Martha Stewart Living
12 oz. dried spaghetti
12 oz. cherry or grape tomatoes, halved or quartered if large
1 onion, thinly sliced
4 cloves garlic, thinly sliced
1/2 teaspoon red-pepper flakes
3 sprigs basil, plus more torn ones for garnish
2 tablespoons extra-virgin olive lil, plus more for serving
Coarse salt and freshly ground pepper
4 1/2 cups water
Freshly grated Parmesan cheese, for serving
Combine the pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly been absorbed, about 9 minutes.
Season to taste with salt and pepper. Garnish with basil. Serve with olive oil and Parmesan.