I don’t truss my chickens. I know that it breaks cardinal rules of roasting whole birds. Long ago, I learned to truss, and never saw a difference in cooking time, tenderness or flavor, so I stopped. Yes, I prepare my birds with lots of love, massaging them with salt and oil, letting them rest before and after roasting, rubbing them with piquant herbs and ample seasoning. But tying them into straight-laced submission stopped seeming worth the trouble. Now I roast in a whole different, flagrant method: First, I cut out the backbone, and the wings, which I freeze to make stock later. Then I place the bird spread eagle on a flat roasting rack on top of a baking sheet. The chicken roasts more quickly and easily, and it’s easier to cut for serving. Every bit of the bird’s skin is made succulent, crisp and golden, a definite roasting goal and everybody’s favorite.

Meyer Lemon & Oregano Roasted Chicken

I use Meyer lemons in this recipe, but if they aren’t available, any other type of lemon is suitable. If fresh oregano is not available, use a good quality dried oregano and reduce it by half. The chicken cut is similar to a spatchcock method, without being pressed flat, search a YouTube tutorial online if you’d like more information. Chicken cut in this method roast more quickly than whole birds. In addition, taking the chicken out of the refrigerator for 15 minutes brings it closer to room temperature and lessens roasting time. You can use any combination of herbs, such as rosemary, sage, or thyme, and any type of citrus zest, like orange or lime that you wish.

Serves 4

Ingredients:

1 whole 4-pound chicken

Olive oil, salt and pepper

Zest of one whole Meyer lemon

2 tablespoons of fresh oregano

Directions:

Place chicken, breast side up, on a large cutting board (I prefer plastic so I can wash and sanitize it in the dishwasher.) Remove the wings by cutting at the joint, either with a kitchen shears or a sharp chef’s knife. Turn the chicken breast side down, then cut along the backbone, either with a pair of kitchen shears, starting at the thigh and working up toward the neck, or using a very sharp chef’s knife. Put the backbone and wings into a plastic freezer bag and freeze to make into stock at another time. Turn the chicken and cut the backbone out on the opposite side. Place the chicken breast side up on a flat cooking rack inserted into a roasting pan. Drizzle with olive oil, and season generously with salt and pepper, over the skin and underneath the chicken.  Allow chicken to come closer to room temperature, about 15 minutes.

Meanwhile, heat oven to 375. Zest the skin of the Meyer lemon, mince the oregano, and distribute over the skin of the chicken, rubbing in to coat the breast, thighs and underside of chicken. Cut the zested lemon into wedges and distribute in the roasting pan. Once oven is heated and the chicken has warmed up a bit, place the chicken in the oven and roast for 75 minutes, or until the skin is brown, the juices between the thigh and breast run clear when pierced with a knife, and the thigh registers at 160 degrees with a probe thermometer.

Remove the chicken from the oven and cover loosely with aluminum foil. Rest for 10 minutes, then slice to serve.

Did I mention that I’m a fruit-as-a-savory-ingredient person? When my farm box is packed with greens, citrus and dried fruit, it only makes sense to put them all together.

Valencia Orange, Medjool Date, Feta and Arugula Salad

Ingredients

5 oranges

1 teaspoon Dijon mustard

1 teaspoon honey

Olive oil, salt and pepper

¼ sweet Maui onion, cut into slices

1 12-ounce bag of washed arugula leaves

1 cup dates, pits removed, chopped into bite-sized pieces

¼ cup crumbled feta cheese (well drained if packed in brine)

Directions:

Cut four oranges into segments by cutting the top portion (about an inch) of the orange off, then the bottom portion (about an inch) and then cutting the skin away from the sides. Cut the orange into slices crosswise, then cut those slices into quarters, removing any seeds and excess pith.

Squeeze the juice from the fifth orange into a large bowl, then add Dijon mustard, honey, salt and pepper to the juice. Slowly drizzle in ½ cup of olive oil while rapidly whisking the juice, until dressing is combined and thick. Taste for seasoning and add salt and pepper if needed.

In a large bowl, mix half of the dressing with the arugula and onion slices, and gently toss together. Layer the oranges, dates and feta cheese on top, drizzling with more dressing, then serve.

It’s been exciting to see the signs of spring in Southern California. In our 68 degree beach weather, the changes are far more subtle than in other parts of the country, but the night jasmine blooms, citrus blossoms scent the air, pops of color brighten garden planters. We see early harvest tomatoes and strawberries, asparagus and spring onions in the farmer’s markets. And we move from hearty stews and soups to lighter fare, like this quick and easy frittata.

Asparagus, Cherry Tomato, Spring Onion and Basil Frittata

Serves 4

Ingredients:

Olive oil

bunch of asparagus, trimmed

1 pint cherry tomatoes

4 green onions, sliced

1 clove garlic, minced

salt and pepper

8 eggs

8 basil leaves, torn into pieces

4 slices of fresh mozzarella, 1/4″ thick

Directions: Heat the broiler on high heat. Heat a large skillet over medium high heat. Coat the bottom of the pan with a thin layer of olive oil, and add the asparagus, tomatoes and onions. Cook until the vegetables begin to brown, then add the garlic, and continue to cook for another 2 minutes while stirring. Season the vegetables with salt and pepper.

Crack the eggs in a large bowl and season with salt and pepper. Pour the eggs over the vegetables into the skillet and mix together. Allow the eggs to set, then using a spatula, lift the edges of the cooked egg up and away from the sides, allowing the uncooked eggs to run under. Continue to cook until the eggs are almost set, then top the eggs with basil and cheese. Season with additional salt and pepper, then set under a broiler until the cheese is melted and the top of the frittata is golden brown. Remove from the oven and allow the cheese to set for about 5 minutes, then cut into wedges to serve.