TANGY MIXED NUTS
KEY GEMINI INGREDIENTS: Nuts

2 1/2 cups mixed whole almonds, raw cashews, pecans and hazelnuts
2 tablespoons safflower oil
2 teaspoons chili powder
1/4 to 1/2 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1 tablespoon sugar
1 teaspoon salt

Preheat oven to 300°F. Place mixed nuts in large bowl. Heat safflower oil in heavy small saucepan over medium heat. Add chili powder, garlic powder and cayenne pepper to taste and stir until aromatic, about 15 seconds. Pour over mixed nuts. Add sugar and salt and stir to blend. Transfer to baking pan.

Bake until mixed nuts are toasted, stirring occasionally, about 25minutes. Serve warm or at room temperature. (Can be made 5 days ahead. Cover and store at room temperature.)

SERVINGS: makes about 2 1/2 cups
TIME: 30 minutes
 

ANISE-SPIKED SQUASH SOUP
KEY GEMINI INGREDIENTS: Aniseed, vegetables

3-lb butternut squash, peeled, seeded, and cut into 1/2-inch pieces
1 medium onion, chopped
1/4 teaspoon anise seeds
2 tablespoons butter
5 cups water (or 2 cups chicken or vegetable stock plus 3 cups water)
salt & pepper to taste

Garnish: sour cream

Cook fennel, squash, onion, and anise seeds in butter in a 6- to 8-quart pot over moderate heat, covered, stirring occasionally, 15 minutes. Add water (and/or stack), salt and pepper and simmer, covered, until squash is very tender, 25 to 30 minutes.
Allow to cool before puréeing soup in batches in a blender (use caution when blending hot liquids. Adjust seasoning with salt and pepper. Garnish with a dollop of sour cream.

SERVINGS: makes 4 servings
TIME: 1 hour
 

GARDEN GREENS WITH LAVENDER DRESSING
KEY GEMINI INGREDIENTS: Lavender

For dressing
3/4 cup diced red onion
1/4 cup dry lavender
1 cup honey
1-1/2 cup rice vinegar

Puree above together in a processor or blender. Whisk pureed ingredients into 4 cups extra virgin olive oil. Adjust to taste with salt and pepper. Refrigerate. Shake or rewhisk to serve.

For salad
8 cups mixed salad greens (such as curly endive, romaine and radicchio; about 5 ounces) washed and spun dry

SERVINGS: makes 4 servings
TIME: 15 minutes prep
Substitutions: if dried lavender is unavailable, use herbs de Provence.
 

LEMON BALM & MARJORAM ROAST CHICKEN
KEY GEMINI INGREDIENTS: Lemon balm and marjoram

1 teaspoon minced lemon balm
1 teaspoon minced marjoram
2 tablespoons minced fresh thyme
2 tablespoons extra-virgin olive oil
5 garlic cloves, chopped
4 sprigs of lemon balm (2 for garnish)
4 sprigs of marjoram (2 for garnish)
1 7-pound roasting chicken
1 lemon, quartered
1/4 cup dry white wine
1 cup canned low-salt chicken broth
2 teaspoons all purpose flour (or cornstarch)

Preheat oven to 450°F. Mix first 5 ingredients in bowl. Rinse chicken; pat dry. Place chicken in roasting pan. Rub all but 1 tablespoon garlic-lemon-marjoram-thyme oil over. Sprinkle with salt and pepper. Place lemon, 2 sprigs each of lemon balm and marjoram in cavity of chicken. Tie legs with string.

Roast chicken 20 minutes. Reduce oven temperature to 375°F. Roast chicken until meat thermometer inserted into thickest part of inner thigh registers 180°F, about 1 hour 15 minutes. Lift chicken and tilt slightly, emptying juices from cavity into pan. Transfer chicken to serving platter. Tent chicken with aluminum foil to keep warm.

Pour pan juices into large glass measuring cup. Spoon fat off top. Add wine to pan; place over high heat. Bring to boil, scraping up any browned bits. Pour wine mixture into measuring cup with pan juices (do not clean roasting pan). Add enough chicken broth to cup to measure 1 1/2 cups. Return broth mixture to same roasting pan. Mix flour into reserved 1 tablespoon garlic-herb oil. Whisk into broth mixture. Boil broth mixture in roasting pan set over 2 burners until slightly thickened, about 2 minutes. Season pan-juice mixture to taste with salt and pepper. Pour into sauceboat. Serve chicken, passing pan-juice mixture separately.

SERVINGS: makes 4-6 servings
TIME: about 2 hours and 15 minutes
 

NOT YOUR MOTHER’S PEAS & CARROTS
KEY GEMINI INGREDIENTS: Carrots, peas, wild chervil

3 large carrots, peeled and diced
1 cup fresh peas, or use frozen petite
2 tablespoons melted butter
2 tablespoons minced fresh (or 2 teaspoons dried) chervil, divided
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper

Steam carrots and peas over boiling water until tender, about 8 minutes. Meanwhile, combine the butter, 1 tablespoon of the chervil, the salt and pepper in a small bowl. When carrots and peas are cooked, place into a serving bowl and toss with the butter mixture. Sprinkle with remaining chervil and serve immediately.

SERVINGS: 4 servings
TIME: 15 minutes
Note: Often referred to as the “gourmet’s parsley,” chervil tastes mildly of licorice combined with pepper imparting certain freshness to a dish.
 

PERFECT PECAN PIE
KEY GEMINI INGREDIENTS: Pecans

A single pie crust (use your favorite frozen or prepared pie crust and line a 9 inch pie pan)
4 eggs
1 cup sugar
1/2 teaspoon salt
1 cup light corn syrup
1/3 cup butter (melted)
1 cup pecan halves
1 teaspoon vanilla
1 tablespoon rum

Refrigerate the pie crust shell. Preheat oven to 350 degrees. In a large bowl beat 4 eggs well. Add in the sugar, salt and light corn syrup combining well. Stir in the melted butter, pecan halves, vanilla and rum. Fill the pie crust shell with mixture and bake for 45 minutes at 375 degrees or until a knife inserted in the filing comes out clean.

Serve warm or cold with whipped cream or vanilla ice cream.

SERVINGS: makes 8 servings
TIME: about 1 hour