Some recipes without cheese for Evelyn

Letters. We get letters.

I get lots of comments on my recipe column but the one I got last week is, by far, my favorite. Loyal reader, Evelyn Boyd, renewed her subscription the other day and sent a note along with her check.

“Here is my renewal. I miss Mike Brown. He was great. The new guy has good recipes. A little heavy on the cheese though.” I haven’t laughed so hard in a long time.

She is the first to mention it, but I’m absolutely certain she’s correct. I think Rachel Ray was the first person I ever heard use this phrase but I wholeheartedly agree: I’ve never met a cheese I didn’t like.

So Evelyn, here are some cheese-less recipes just for you. And if there is anything I appreciate more than good food it’s a good laugh!

Tomato Herb Soup

2 cloves garlic

1/4 cup olive oil

1/2 tsp dried oregano

1/2 tsp dried basil

1/2 tsp dried thyme

1/4 tsp dried rosemary

1 pinch crushed red pepper flakes

1/4 tsp freshly cracked black pepper

1 (6-oz.) can tomato paste

1 tbsp brown sugar

1 (28 oz.) can crushed tomatoes

3 cups vegetable or chicken broth

Mince the garlic and add it to a sauce pot along with the olive oil, oregano, basil, thyme, rosemary, red pepper flakes, and freshly cracked pepper. Turn the heat on to medium-low and sauté for about two minutes, or until the garlic has softened.

Add the tomato paste and brown sugar. Stir until everything is mixed (the oil may stay partially separated). Cook the mixture while stirring continuously for 3-5 minutes, or until the tomato paste takes on a darker, almost burgundy hue.

Add the crushed tomatoes and vegetable broth. Whisk the mixture together until smooth. Turn the heat up to medium and heat through, stirring occasionally.

Bet it would be even better with some toast to dip in it. Or a grilled cheese. Sorry Evelyn.

Lemon Chicken

4 to 5 pounds chicken parts

Zest of two lemons

1/2 cup lemon juice

2 cloves garlic, crushed

2 tsp dried thyme

1-1/2 tsp salt

1 tsp black pepper

1/4 cup melted butter

2 lemons, thinly sliced

1/2 cup fresh parsley, chopped

Wash chicken parts and pat dry. Arrange the chicken in single layer in 9x13.

In a small bowl, whisk together lemon peel, lemon juice, garlic, dried thyme, salt, and pepper. Spoon lemon mixture over chicken; refrigerate for one hour, turning after 30 minutes.

Remove chicken from marinade and drain well, reserving marinade. Put chicken back in 9x13. Brush with melted butter. Bake at 425 degrees for 25 minutes.

Brush some of the reserved marinade on the chicken and bake for about 30 minutes longer. Chicken should be browned and cooked through.

Garnish chicken with lemon slices and sprinkle with chopped parsley. Serve with hot cooked rice or noodles.