Beer-Braised Chicken Wings with Clams & ChickpeasHere’s a recipe that’s easy to pace. The “Beer-Braised Chicken Wings with Clams and Chickpeas,” from the July 2014 issue of Food & Wine, allows you to roast those wings early. And while they roast, you’re warmed by that Old Bay scent.

The clams and the beer and the garlic made a good broth. My diners were so enthusiastic, in fact, that they ate this like a soup. And more than that, they ate the wings and the clams with their hands, so this was really like a free-for-all.

Another good recipe that was calmly paced was the “German Potato Salad,” from PBS Food. Here, too, I roasted the potatoes early in the day. I roasted the bacon in the oven too, which seems silly at first, but is actually a less-aggressive way to cook your bacon: no curling, no burning (22 minutes). I supplemented my salad’s dressing with both the bacon fat and some duck fat(!). Simply, the bacon and the red onion and the dill made a winning salad.

Chicken Wings (1 lb.) = $3.24
Onion (1) = .58¢
Littleneck Clams (12) = $6.00
Canned Chickpeas (15 oz.) = $1.83

PREP TIMES: these recipes need less than an hour of attention
make a good broth with clams and beer and garlic; make a good salad with bacon and red onion and dill

Next time, I will indulge in some magnificent bouquets of Swiss chard. I’ll make the “Swiss Chard Omelet with Kalamata Olives,” from the August 2014 issue of Cuisine at Home (recipe below). Come back to my site next week, to witness the beautiful simplicity.

Swiss Chard Omelet with Kalamata Olives
Makes 6 servings

2 Tbsp. unsalted butter
1/2 cup minced onion
8 cups coarsely chopped Swiss chard leaves
Salt and black pepper to taste

8 eggs
1/2 cup shredded Parmesan
2 tsp. minced fresh garlic

2 Tbsp. olive oil
Shredded Parmesan
Pitted, sliced kalamata olives

Preheat oven to 400 degrees F.

Melt butter in a 10-inch ovenproof nonstick skillet over medium heat. Add onion; cook until softened, 2-3 minutes. Add chard, tossing until it wilts, 2-3 minutes; season with salt and pepper and transfer to a plate. Wipe out skillet.

Whisk together eggs, 1/2 cup Parmesan, and garlic; season with salt and pepper. Stir in cooled chard mixture.

Heat oil in same skillet over medium-low until it shimmers. Add egg mixture and stir gently with a fork to distribute chard. Cook omelet until eggs are set around the edges, 3-4 minutes.

Transfer skillet to oven and bake until eggs are firm, 8-10 minutes. Slide omelet onto a serving plate; garnish with Parmesan and olives.