Spatchcock chicken with marinated peach salad

Chicken, whole, backbone removed	4 pounds
Salt, kosher	2 teaspoons +
Pepper, freshly ground
Oil, extra-virgin olive	½ cup + 2 tablespoons
Vinegar, white wine	2 tablespoons
Honey	2 teaspoons
Mustard, Dijon	4 teaspoons
Peaches, cut into ¼-inch wedges	4
Baby arugula	4 cups
Basil leaves, torn	½ cup
Peanuts, roasted, salted, coarsely chopped	¼ cup

1. Set the chicken skin side up on a rack set over a baking sheet. 
2. Press down firmly on the breastbone to flatten the bird. 
3. Season the chicken all over with 2 teaspoons salt, and refrigerate uncovered overnight. 
4. Let the chicken stand at room temperature for 30 minutes before roasting. 
5. Preheat the oven to 425°F. 
6. Rub the chicken with 2 tablespoons oil, and season with pepper. 
7. Roast for about 1 hour, until golden and an instant-read thermometer inserted in the thigh registers 160°F. 
8. Transfer to a rack, and let rest for 15 minutes. 
9. In a large bowl, whisk the vinegar with the honey and mustard. 
10. Whisking constantly, drizzle in ½ cup oil, and season with salt and pepper. 
11. Transfer half of the dressing to a small bowl. 
12. Add the peaches to the large bowl, and toss to coat evenly. 
13. Marinate the peaches at room temperature for 30 minutes. 
14. Cut the chicken into eight pieces, and arrange on a platter. 
15. Add the arugula and basil to the marinated peaches, and toss to coat. 
16. Transfer the peach salad to a serving bowl, top with the peanut, and serve with the chicken and reserved dressing. 

Recipe from Food&Wine Magazine, May 2016

African sweet potato stew with red beans

Oil, olive	2 teaspoons
Onion, chopped	1 ½ cups
Garlic, minced	5 cloves
Sweet potatoes, ½-inch cubed	4 cups
Red beans, small, drained	1 ½ cups
Broth, vegetable	1 ½ cups
Bell pepper, red, chopped, seeded	1
Water	½ cup
Ginger, peeled, grated	1 tablespoon
Salt	½ teaspoon
Cumin, ground	½ teaspoon
Pepper, freshly ground	½ teaspoon
Tomatoes, diced	14.5 ounces
Green chiles, diced	4.5 ounces
Peanut butter, creamy	3 tablespoons
Peanuts, dry-roasted, chopped	3 tablespoons
Parsley, chopped
Lime, cut into wedges	1

1. In a medium skillet, heat the oil over moderate heat. 
2. Add the onion and garlic, cover and cook 5 minutes, or until tender; transfer the onion mixture to a La Chamba pot (or Dutch oven). 
3. Add the potatoes, beans, broth, bell pepper, water, ginger, salt, cumin, pepper, tomatoes, and chiles to the La Chamba. 
4. Cover, heat the oven to 325°F, and cook until the vegetables are tender, about 2 ½ to 3 hours. 
5. Spoon 1-cup cooking liquid into a small bowl, and whisk in the peanut butter; stir into the stew. 
6. Ladle into bowl, top with peanuts and parsley, and serve with lime wedges. 

Recipe adapted from http://www.myrecipes.com/m/recipe/african-sweet-potato-stew-with-red-beans

Seared Thai beef lettuce cups

Beef tenderloin, fat trimmed, cut into ½-1-1 ½-inch pieces	1 pound
Ginger, peeled, very finely minced	2 tablespoons
Garlic, minced	2 tablespoons
Lemongrass, white part only, very finely minced	2 tablespoons
Sugar	¼ cup
Fish sauce	3 tablespoons
Lime juice, freshly squeezed	3 tablespoons
Rice vinegar	2 tablespoons
Asian chili paste	2 teaspoons
Peanut oil	¼ cup + 3 tablespoons
Salt, kosher	1 teaspoon
Peanuts, salted	1/3 cup
Lime, cut into wedges	1
Cilantro sprigs
Romaine lettuce hearts	10 leaves

1. Combine the ginger, garlic, lemongrass, and sugar in a food processor; process for 1 minute.
2. Add the fish sauce, juice, vinegar, chili paste, oil, and salt; process for 1 minute.
3. Add three-fourths of the marinade with the beef in a Ziploc bag, mix well; refrigerate overnight.
4. Reserve remaining marinade.
5. Drain the meat, and discard the used marinade.
6. Heat a large, heavy saute pan or wok over high heat until very hot, almost smoking.
7. With the reserved marinade close at hand, add 1 tablespoon of oil until hot but not smoking.
8. Add half of the beef, and cook until well browned but still rare to medium-rare, about 4 minutes; let the beef get a nice color, but turn it frequently while cooking; transfer to a platter, and keep warm.
9. Cook the remaining beef, adding more oil, as needed; ensure the pan is very hot, and cook the beef quickly.
10. As soon as the last batch of beef is done, quickly add the reserved marinade to the hot pan.
11. Add the beef and heated marinate to the warmed platter.
12. Sprinkle with peanuts; garnish with lime wedges and cilantro sprigs.
13. Tuck lettuce cups around the edges, and serve immediately.

Recipe adapted from Sips & Apps by Kathy Casey.