1/2 teaspoon anchovy paste

1 pound sugar snap peas, blanched in boiling water chilled in ice and drained

Olio piccante for drizzling, optional (see note)

1. Combine the garlic, 1/2 cup of the oil, the anchovies, parsley and bread crumbs in a food processor and zap until smoothish.

2. Put the thighs in a large bowl, turn and coat well with the bread-crumb mixture. Arrange on a platter and refrigerate for 15 minutes.

3. Prepare a grill for indirect grilling. Place the chicken thighs skinned side up on the cooler part of the grill. Cover, and grill, turning once, until cooked through, about 15 minutes a side.

5. Meanwhile, heat the remaining 3 tablespoons oil in a 10-to-12-inch saute pan over medium heat. Add the shallots and anchovy paste and cook, stirring occasionally, until the shallots are soft, about 5 minutes. Add the snap peas and stir, just until heated through. Transfer the snap peas to a platter and set aside.

5. Arrange the thighs atop the peas; serve with a drizzle of olio piccante, if desired.

Per serving (without olio piccante): 508 calories, 34 grams protein, 30 grams carbohydrates, 6 grams sugar, 28 grams fat, 117 milligrams cholesterol, 441 milligrams sodium, 3 grams dietary fiber.

Heirloom Tomato and Watermelon Salad

Makes 6-8 servings

6 to 8 heirloom tomatoes

1 small to medium yellow watermelon

1 small to medium red watermelon

2 tablespoons extra-virgin olive oil

1 teaspoon cracked coriander seeds