This express chicken and haloumi bake leaves you with a gorgeous pool of sweet, citrusy, herby tray juices to drag each bite through.
Once the choices are made for a feast’s roasts and meats, it’s time to focus on the vegetables. Brussels sprouts roasted with honey, apples, and marjoram taste almost too good to be just a side dish, so let’s view them as a fabulous cozy weekday dinner as well.
I found this recipe written in pencil on a 3 x 5 card tucked inside my Grandmother Schwyhart's old, worn cookbook. The apples are particularly nice in this dish; they puff up as they cook, and they really soak up the other flavors.
When you grill corn in its husk, it presents a handy opportunity to flavor the ears with fresh herbs. Tuck whole herb sprigs and pats of butter next to the kernels and the husk will hold them in place. As it cooks on the grill, the corn becomes perfumed with the fragrance of the herbs, while the charred husk injects a mild hit of smokiness. Marjoram is my favorite herb to pair with fresh corn, but lemon thyme is a runner-up.