Chicken Taragon Pesto Pasta

3 c. dried penne pasta

1/2 c. olive oil, divided

2 c. shredded, cooked chicken breast

1/2 c. pine nuts

1 c. parmesan cheese

1 1/2 T. dried tarragon

grated zest and juice from 1 lemon

2 cloves garlic

salt and pepper to taste

spinach leaves

Cook pasta according to package directions. Drain. In a large bowl, stir together pasta, chicken and 1/4 c. of the olive oil.

To make pesto, toast pine nuts in a dry skillet over medium heat until lightly browned. In a food processor or blender, add pine nuts, parmesan, tarragon, lemon zest and juice, garlic and remaining 1/4 c. of olive oil. Process until smooth.

Add pesto to pasta and chicken. Toss well. Serve over a bed of spinach leaves.

*I have played around with the ingredients in this recipe with good results. I have added sundried tomatoes and artichoke hearts. I have also substituted the pine nuts with almonds and it is just as good.

Key Lime Tart

10 full graham crackers

2 T. plus 1/2 c. sugar

4 T. unsalted butter, melted

1 can (14 oz.) sweetened condensed milk

3/4 c. lime juice (you can squeeze fresh limes or buy bottled)

4 large egg yolks

pinch salt

Preheat oven to 350. Process crackers and 2 T. sugar in a food processor or blender until fine crumbs form. Add butter and process until combined. Press crumbs into a 9 inch tart pan with a removable bottom. (I don't see why a cheesecake pan wouldn't work just as well.) Place pan on a baking sheet and bake 10 minutes.

Meanwhile, combine condensed milk, lime juice, egg yolks, 1/2 c. sugar, and salt; whisk until smooth. Pour mixture into crust just after it comes out of the oven. Return to oven. Bake until filling is set around edge but still slightly loose in center, 20-25 minutes. (I think I ended up baking mine for 10 more minutes.)

Cool completely at room temp and then refrigerate until until chilled, at least 2 hours. Serve with lime zest if desired.

Herb-Crusted Halibut

You can also use salmon for this recipe.

3 slices white sandwich bread

1 c. fresh parsley or 1 1/2 T. dried

1 T. olive oil

3/4 t. salt

1/2 t. pepper

4 skinless halibut fillets (about 6 oz. each)

2 T. dijon mustard

Preheat oven to 450 degrees. Line a baking sheet with aluminum foil. Set aside. In a food processor combine bread, parsley, oil, salt and pepper. Pulse to combine until coarse crumbs form. Place fish on prepared sheet; season with salt and pepper. Spread top of fillets with mustard. (I typically use a little more mustard than called for.) Top with crumb mixture, pressing gently into fish. Roast in oven for 11- 13 minutes.