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On Sunday I made a really good roast chicken with a lemon & herb stuffing (using fresh whole-wheat bread from the farmers market), mashed potatoes & parsnips (tastes like regular mashed potatoes but with a bit of a fresh/sweet flavor), and rainbow chard. The stuffing really makes the difference in the flavor & moistness.
I have some leftover chicken (even after using it for lunch yesterday), so I'm thinking about making chicken pie with biscuits on top for tomorrow’s dinner.

The stuffing –
3 slices wholegrain bread
3 scallions
about 1/4 cup (or less) fresh parsley
about 1/3 cup (or more) chopped thyme
1 Tablespoon oregano
1 teaspoon (or more) lemon zest
a dash of lemon juice
1 egg lightly beaten

Mix everything together and stuff the chicken w/ it. If there’s too much, wait until chicken has about 40 min. left, and distribute the leftover stuffing in the bottom of the pan, around the outside of the chicken.

The lemon & thyme work together really well!

i'm about to downsize from a townhouse to a 1BR apartment. what should i have on hand, in terms of both supplies and tools? i know this is covered in other places, but i think the AT kitchen crew will offer the best advice given what i like to cook. thanks much!

Has anyone got any tips on tomato sauce? Do people recommend seeding the tomatoes? I'm new at this. What about peeling them? I've got a pile of lovely tomatoes and am planning on having guests over for lasagna Thursday night so the goal for the evening was to make sauce (and pesto while I'm at it) as the hubby is out of town so I can make a mess uninterruptedly.

Also, I am belatedly starting my herb garden, can anyone suggest good fall additions? I've got some very happy sage and rosemary, the oregano we'll see if it perks up now that the weather is cooling off, and the basil and chives won't go in until spring. Can anyone recommend other useful herbs that can stand a freeze?

I do recommend seeding the tomatoes, partly because that also gets rid of the really liquidy part, which thins down the sauce. If you cut them in half horizontally, you can squeeze out the seeds, etc. quickly.

Peeling them is a good idea too. You can try a food mill (I assume this would get them out), but I'm guessing that might actually be harder than peeling them beforehand.

Cut little x's into the bottom and dunk it in boiling water for a minute. Transfer to ice water to cool. Peels will slip off. (works for peaches too)

Anyone have a good, simple (read - no pie crust) apple recipe? The CSA gave us 6 kind of bruisy apples (Cortlands, I believe, about 2-2 1/2 pounds), and the three of us who split the CSA all wrinkled up our nose at the bruises. My apple inspiration doesn't seem to be working - maybe because it's 85 degrees here.

Laurall,
Why don't you make applesauce? There was a thread on it awhile back: http://kitchen.apartmenttherapy.com/food/diy-recipe/recipe-diy-applesauce-018878
It very easy, and you can just cut the bruises out. I keep the peel on, chop them up coarsely and cook with just a bit of water until soft. Sometimes I'll add a dash of nutmeg or cinnamon, but it's not necessary.

because i am an idiot, i just brought home a dozen eggs from the grocery store, having forgotten that i had 11 in the fridge already.

anyone have any good use-up-these-eggs recipes? i know i can freeze whites, what about yolks or whole eggs?