Nonna K.

Oil 6 chicken thighs 1 medium onions 2/3 cup dry white wine  1 Tbsp. Butter 1 can quartered Artichokes  1 medium lemon

1 3/4 lb. fresh peaches 1/2 cup Salted butter 1 cup self rising Fluor 1 cup granulated sugar 1 cup milk 1 tsp. Vanilla Pre-heat oven to 350 degrees. Wash peaches to remove fuzz and cut into slices. Place butter in a 11x7 inch baking dish. Place in the oven until all butter melts. Separately, stir together the Fluor, sugar, milk and and vanilla.  Pour over the melted butter DO NOT STIR. Spoon the peaches on top of that and again , DO NOT STIR. Bake until brown and bubbly, about 45-50 minutes.

1/4 cup Olive Oil, divided 1 cup thinly sliced Sweet Onion 1 1/2 Tbsp. minced Garlic 2 Pt. Cherry Tomatoes  1/4 cup fresh, thinly sliced Basil 1 1/4 tsp Kosher Salt, divided 3/4 tsp. Black pepper, divided 16 (about 1 lb.) jumbo Scallops Heat 2 Tbps of the olive oil in large frying pan, sauté the onions, until it softens.  Add the garlic and stir continuously for about 1 minute. Add the tomatoes, 2 Tbsp. of the basil, 1 tsp. of salt and 1/4 of the black pepper and keep stirring, all tomatoes should burst.  Lower heat and continue cooking until the sauce thickens.  Transfer to a bowl and cover. Wipe the same skillet, add the rest of the olive oil, gas over high heat. Pat the scallops dry and seasoned with the rest of the salt and pepper.  When skillet hit, add the scallops and cook for about 1.5 minutes on each side.   Serve over orzo.