Shrimp with Herby White Beans and Tomatoes

  • 3 tablespoons olive oil, divided
  • 1 medium shallot, thinly sliced
  • 1 (14.5-ounce) can diced tomatoes
  • 1/2 teaspoon (or more) kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 (15-ounce) can white beans, rinsed, drained
  • 1/4 cup  high-quality pesto with garlic, plus more for serving
  • 8 ounces shrimp, peeled, deveined (about 16 medium)
  • Thick slices of crusty toasted bread (for serving)

Heat 2 Tbsp. oil in a large skillet over medium; cook shallot until just softened and golden, about 2 minutes.

Add tomatoes with their juices, 1/4 tsp. salt, 1/4 tsp. pepper, and 1/4 cup water. Increase heat to high, bring to a boil, and cook until sauce thickens slightly, about 5 minutes.

Reduce heat to low, add beans and 1/4 cup Roasted Garlic Herb Sauce, and cook, stirring, until warmed through, 1–2 minutes.

Taste and adjust salt if needed, then divide bean mixture between 2 large, shallow bowls.

Wipe out skillet. Heat remaining 1 Tbsp. oil in skillet over medium-high. Add shrimp and remaining 1/4 tsp. salt and 1/4 tsp. pepper.

Cook, stirring often, until shrimp is cooked through and starting to take on a little color on both sides, about 3 minutes.

Divide shrimp between bowls with beans; drizzle with additional sauce. Serve with toast alongside.

Honey-Rosemary Chicken with Cherry Tomatoes

  • 8 garlic cloves, sliced 1/8 inch thick
  • 2 tablespoons olive oil
  • 4 boneless chicken breast halves, with skin
  • Salt and freshly ground pepper
  • 2 tablespoons honey
  • 1 pint cherry tomatoes
  • Ten 4-inch fresh rosemary sprigs
  • 1 or 2 small dried hot chiles
  • 1 tablespoon red wine vinegar

Preheat the oven to 425°.

In a 9-by-13-inch enameled cast-iron or glass baking dish, toss the garlic with 1 tablespoon of the oil. Bake in the oven for 5 minutes, or until sizzling but not browned.  

Place the chicken on a sheet of wax paper, skin side down. Season with salt and pepper and spread with half of the honey. Remove the dish from the oven and push the garlic to the side. Arrange the chicken breasts in the hot dish, skin side up. Season with salt and pepper and spread with the remaining honey.    

Surround the chicken with the cherry tomatoes, 6 of the rosemary sprigs and the dried chiles. Drizzle the remaining 1 tablespoon olive oil on top and season with salt and pepper. Bake for about 25 minutes, occasionally basting with the pan juices, until the chicken is cooked through.

Transfer the chicken, tomatoes, and garlic to plates. Stir the vinegar into the baking dish and spoon the sauce over the chicken.

Garnish each serving with a rosemary sprig.