Katherine Hall Page, Agatha Award-winning mystery novelist


Many of Katherine's recipes are available in her cookbook, Have Faith in Your Kitchen,
plus some additional material.

Note: the selection will change periodically, so copy these down while you can!
Also see:

Here is Katherine's all-time favorite Summer recipe, great to bring to a picnic

Pasta with Smoked Chicked and Summer Vegetables

What you need:

  • 4 pounds skinless, boned chicken thighs and / or breasts
  • 2 cups diced carrots
  • 2 cups diced summer squash
  • 1 cup diced yellow or red onion
  • 1 diced red pepper
  • 1 large sprig fresh rosemary
  • 1 cup vinaigrette with 1 1/2 teaspoons fresh rosemary leaves
  • 16 ounces tortellini, dried or fresh
  • 5 ounces fresh chevre
  • Salt and freshly ground pepper

Smoke the chicken on the grill, using hickory chips, apple wood, or any flavor you prefer.
While it is cooking, dice the vegetables and make the vinaigrette, using your own recipe or
Faith's — 1 part balsamic vinegar to 3 parts olive oil plus 1/8 teaspoon Dijon mustard,
pinch of salt and pepper. Add the rosemary leaves and shake well.
Steam the vegetables with the sprig of rosemary until soft, but not mushy. Remove the rosemary
and toss the vegetables with the vinaigrette. Cook the tortellini according to the instructions
on the package, drain, and add the chevre, mixing it together thoroughly.
Cut the cooked chicken into bite-sized pieces and add to the tortellini. Add the vegetables and
mix gently. Salt and pepper to taste.
This is a wonderful dish to bring to a party, as Faith does, garnishing it with nasturtiums from
the garden. It should sit for about an hour and be served at room temperature. It can also be
served over greens as a salad. Serves 8-10, at least.

Copyright Katherine Hall Page and Proximity Internet Productions, 2007-