Munching in March

Maddy Ting

• 1/4 cup extra-virgin olive oil (preferably fruity olive oil like Columela extra-virgin) • 2-4 tsp juice from 1 fresh lemon (more for seasoning if desired) • 1 small garlic clove, minced or pressed through a garlic press (about 1/2 tsp) • 1 small shallot, minced (about 1/2 tsp) • Table salt and ground black pepper • 1 1/2 lbs ripe tomatoes (about 3 large), cored, seeded and cut into 1/2 inch dice (marinate the tomatoes and mozzarella with olive oil, minced shallot, salt, and a pinch of black pepper while pasta is cooking for more flavor) • 12 oz fresh mozzarella cheese, cut into 1/2 inch cubes (if using supermarket mozzarella, dice and freeze for 10 minutes before tossing into the hot pasta. Handmade mozzarella without the freezing works well too) • 1 lb penne, fusilli, or campanelle • 1/4 cup chopped fresh basil leaves • 1 tsp sugar (optional: add to taste depending on the ripeness of the tomatoes) 1. Whisk the oil, lemon juice, garlic, shallot, ½ tsp salt, and ¼ tsp pepper together in a large bowl. Add the tomatoes and gently toss to combine; set aside. Do not marinate for longer than 45 minutes. 2. While the tomato mixture is marinating, place the mozzarella on a plate and freeze until slightly firm, about 10 minutes. Bring 4 quarts water to a boil in a large pot. Add 1 tbsp salt and pasta to the boiling water and cook, stirring often, until al dente. Drain well. 3. Add the pasta and mozzarella to the tomato mixture and gently toss to combine. Let stand for 5 minutes. Stir in basil, season with salt and pepper to taste, and add additional lemon juice or sugar if desired. Serve immediately.

Claire Taggart

• ½ cup salted butter, melted • ⅓ cup granulated sugar • ½ cup packed brown sugar • 1 large egg • 1 ½ tsp vanilla extract • ½ tsp salt • ½ tsp baking soda • 1 ½ cups flour • 1 ¼ cups semisweet chocolate chips • ¼ cup butterscotch chips • 12 marshmallows, cut in half

1. In a medium mixing bowl, whisk together the flour, salt, and baking soda. Set aside. 2. In a large mixing bowl, stir together the melted butter and both sugars until smooth. Add the egg and vanilla and mix until combined, making sure to scrape down the sides of the bowl. 3. Add half of the flour mixture to the wet ingredients and stir until combined. Then add the remaining flour mixture and stir until batter is smooth, making sure to scrape down the sides of the bowl. 4. Gently stir in the chocolate and butterscotch chips until combined. Cover bowl with plastic wrap and chill dough in refrigerator for at least 2 hours (or as long as overnight). 5. Preheat oven to 350 degrees Fahrenheit. Take the cookie dough out of the fridge and let stand for 10 minutes. Line cookie sheets with parchment paper. Scoop 2 tablespoons of dough per cookie and roll into balls. Arrange cookie dough balls 2 inches apart on each tray and bake for 12 minutes. 6. While the cookies are baking, cut the marshmallows in half. After the 12 minutes have passed, quickly remove cookie trays from oven and place half a marshmallow, cut side down, on top of each cookie. Return cookies to oven and bake for 2 more minutes. Remove cookies from oven and allow them to cool on the trays for 5-10 minutes, then transfer to a cooling rack and let them cool completely.