Free Giada at Home: Family Recipes From Italy and California by Giada de Laurentiis

vinegar, remaining 1 cup olive oil, and the lemon juice. Pulse until smooth. Season with salt and pepper.
    For the chicken and shrimp: Preheat a grill pan or a gas or charcoal grill.
    Season the chicken and shrimp with the dried oregano and salt and pepper. Drizzle with olive oil. Grill the chicken for 5 to 6 minutes on each side, until cooked through. Grill the shrimp for 1 to 2 minutes on each side, until pink and cooked through.
    Slice the chicken diagonally and arrange on a large serving platter with the shrimp. Drizzle with the chimichurri and sprinkle with the pancetta.
     

     

    Turkey Meatloaf with Feta and Sun-Dried Tomatoes
     

    I like to make turkey meatloaf as a way to serve up a satisfying meaty entrée without resorting to red meat. I load it with sweet sun-dried tomatoes and salty bites of feta, which just barely melt as the meatloaf bakes. When you cut into the meatloaf it looks so colorful. This is one of my top picks for serving a large group because it makes a lot, is hearty, and doesn’t require any last-minute fussing. Leftovers make terrific sandwiches the next day, too.
    Vegetable oil cooking spray
½
cup plain dried bread crumbs
⅓
cup chopped fresh flat-leaf parsley leaves
¼
cup chopped garlic-and herb-marinated sun-dried tomatoes
2
garlic cloves, minced
2
large eggs, at room temperature, lightly beaten
¼
cup olive oil
½
cup crumbled feta cheese
1½
teaspoons salt
1
teaspoon freshly ground black pepper
1
pound ground turkey, preferably dark meat
    Place an oven rack in the center of the oven and preheat the oven to 350°F. Spray a 9 × 5-inch nonstick loaf pan with cooking spray.
    In a large bowl, stir together the bread crumbs, parsley, sun-dried tomatoes, garlic, eggs, olive oil, feta, salt, and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat. Carefully pack the meat mixture into the prepared pan; it will fill the pan halfway. Bake until the internal temperature registers 165°F on an instant-read thermometer, 40 to 45 minutes.
    Remove the pan from the oven and let the meatloaf rest for 5 minutes. Use a paper towel to remove any fat that may settle on the surface of the meatloaf. Slice and serve.
     

    Roasted Citrus-Herb Game Hens with Crouton Salad
     

    Few things are more enticing than the smell of a chicken roasting, but for a special meal or a romantic evening such as Valentine’s Day, I like to serve game hens, so each person can have a whole bird of his or her own. It’s a beautiful presentation that is ridiculously easy to put together, and the pan juices, full of fresh citrus flavors, are especially delicious. If you prefer, though, you can easily make this with a large chicken; just increase the roasting time to 60 to 75 minutes, depending on its weight.
    crouton salad
½
(8-ounce) loaf of rosemary, olive, or plain rustic bread, cut into ½-inch cubes
⅓
cup pine nuts
3
packed cups (3 ounces) arugula
Salt and freshly ground black pepper

game hens
2
(1½- to 2-pound) Cornish game hens
¼
cup olive oil
2
shallots, minced
2
tablespoons grated orange zest (from 2 medium oranges)
2
tablespoons grated lemon zest (from about 3 lemons)
2
tablespoons chopped fresh thyme leaves
3
tablespoons chopped fresh mint leaves
Salt and freshly ground black pepper
2
cups low-sodium chicken broth
2
tablespoons Marsala wine or dry sherry
2
tablespoons fresh lemon juice (from 1 lemon)
2
tablespoons fresh orange juice
¼
cup dried cranberries or currants
2
teaspoons all-purpose flour
2
tablespoons unsalted butter, at room temperature
    For the crouton salad: Place an oven rack in the lower third of the oven and preheat the oven to 350°F.
    Scatter the bread cubes on a rimmed baking sheet and bake for 12 to 15 minutes, until toasted. Set aside to cool.
    Meanwhile, heat a small, heavy skillet over medium-low heat. Add the pine nuts to the hot skillet and stir them until they become fragrant and golden brown, about 5 minutes. Transfer to a plate to cool.
    For the