4 ounces uncooked angel hair pasta, broken into small pieces
26-ounce container vegetable or chicken broth
1 cup basmati rice
2 tablespoons chopped fresh thyme, sage, parsley or other savory herbs
Salt and freshly ground black pepper, to taste
1 cup shredded cooked chicken (optional)

In a large saute pan, melt the butter over medium heat. Add the pasta and saute until pasta just begins to brown. Carefully stir in the vegetable or chicken broth. Bring to a boil, then reduce to a simmer.

Add the rice, herbs, salt and pepper.

Cover and cook until the rice has absorbed the liquid, about 30 minutes.

If desired, stir in shredded cooked chicken, heat through and serve with a parsley garnish. Recipe adapted from Margaret Ellmore's version in "The Herb Society of America's Essential Guide to Growing and Cooking with Herbs," Louisiana State University Press, 2007

ROSEMARY CHICKEN

Fresh rosemary and thyme can be found at most grocers throughout the year. Their classic flavor — blended here with spicy bay — perk up almost any type of poultry.

Start to finish: 24 hours (25 minutes active)
Servings: 4

1/4 cup fresh lemon juice
1/4 cup olive oil
2 cloves garlic, minced
1 1/2 teaspoons chopped fresh thyme
1 whole bay leaf
1 1/2 teaspoons chopped fresh rosemary
1/2 teaspoon salt
4 large boneless, skinless chicken breasts

In a small bowl, whisk together the lemon juice, olive oil, garlic, thyme, bay leaf, rosemary and salt.

Place chicken breasts in a large zip-close plastic bag, then pour in the marinade. Seal and refrigerate for 24 hours, gently shaking the bag occasionally.

When ready to cook, preheat the broiler to high.

Remove the chicken breasts from the bag, reserving the marinade. Place the chicken on a broiler pan or a baking sheet lined with foil. Broil the chicken for 8 minutes. Flip the breasts, baste and grill for another 7 minutes. Recipe adapted from Jane Thomson's version in "The Herb Society of America's Essential Guide to Growing and Cooking with Herbs," Louisiana State University Press, 2007.