Straight from the garden

Cook pasta according to package directions and plan for the pesto to be ready before the pasta is done cooking. Place garlic, nuts, and 1 ounce of the Parmesan cheese in a food processor and pulse until finely minced. Tear chives into 3-inch pieces, add them to the food processor, and pulse again. Add sorrel leaves and pulse again — if the processor struggles to break them apart, scrape sides and rearrange them. Once a finely minced paste is formed, pulse in 2 tablespoons lemon juice and 2 tablespoons olive oil. Pulse until smooth, adding more oil to loosen the paste if needed. Taste: If flavor is dull or bitter, adding more lemon juice (or a dash of salt) should do the trick.

Transfer cooked, hot pasta to a large bowl and spoon some pesto on top. With a pair of tongs, mix to generously coat pasta with pesto. Just before serving, add a dash of lemon juice and sprinkle with thinly shredded Parmesan cheese. Refrigerate leftover pesto with a thin layer of olive oil on top to prevent oxidation and use within a week, or freeze for up to 3 months.

Using an immersion blender, blend the first 8 ingredients (jalapeño through chives) to make dressing. Set aside. Bring a small pot of water and a dash of salt to a boil, throw in green beans, and blanch for 2 minutes. Drain and rinse with cold water until cooled. In a large bowl, toss vegetables together. Let sit 5 minutes, then drain excess liquid from vegetables. Toss vegetables with dressing and serve. Refrigerate leftovers; eat within 4 days.

In a small bowl, mix together spices (cinnamon through nutmeg). Reserve 2 teaspoons of this chai spice mix for the frosting. In a medium bowl, thoroughly whisk together flour, baking powder, baking soda, salt, and the bowl of chai spice mix.

Preheat oven to 350 F. In a large bowl with an electric mixer, blend together carrots, granulated sugar, brown sugar, vegetable oil, and eggs. With a spatula, fold dry ingredients into carrot mixture until just combined. Pour into a greased 9x13-inch baking dish. Bake 40 to 45 minutes, or until tester comes out clean. Remove from oven and let cool.

With an electric mixer, blend cream cheese, butter, powdered sugar, milk, and remaining 2 teaspoons chai spice mix. Add milk to desired consistency. Frost cake when both cake and frosting are at room temperature.

Boil water in a small pot. Cut an “X” in the bottom of each tomato and carefully submerge them in the water for 60 seconds. Drain tomatoes and run under cold water to cool them down enough to handle. Peel and discard skin, then chop tomatoes and set aside.

Pat dry chicken and season with salt and pepper. Heat oil over medium-high in a large Dutch oven (or a tall oven-proof pan). Cook until browned all over, about 5 minutes per side. Remove chicken from pan and sauté onion and peppers until softened, about 7 minutes, then add garlic and stir for 1 minute. Carefully pour in wine and bring to a simmer, loosening any bits from the bottom. Add tomatoes along with herb sprigs and a bit more salt and pepper to taste. In a small bowl, mix cornstarch and water, then stir into the vegetables. Cook until simmering again.

Heat oven to 350 F. Nestle chicken pieces into the vegetables and place uncovered on middle rack in oven. Bake about 30 minutes, until chicken is cooked through and sauce is slightly thickened. Discard herb sprigs. Serve over mashed potatoes.