A citizen of the world in the kitchen

Molly Sutton pledges no culinary allegiance to her English/Irish heritage.

She grew up with traditional roasts and potatoes, with nothing so exotic as pasta or stir-fries.

But in the kitchen of her Arlington Heights home, Molly is a citizen of the world, particularly the rich dining traditions of France, Italy and Asia.

On trips abroad, Molly's first priority is simple: "Get me to the markets."

"In Nice they have markets every day with cheeses, meats, olive oils, amazing fruits and vegetables," she says. "In downtown Paris, in the Latin Quarter, they shop daily still."

In Milan, she visited a modern new supermarket with one counter devoted to ready-made food, but a local resident told her "no self-respecting Italian woman would stand in that line; that's for the unmarried men."

In Thailand, Molly visited the night market, where fresh foods competed with vendors grilling satay.

"The smells in that market were amazing," she says.

Fresh ingredients are the mainstay of her meals here, whether purchased from farmers markets or local groceries that specialize in produce, or harvested from the backyard garden.

With her son, Craig, off at college and her daughter, Emily, working as a meteorologist in Missouri, Molly, a teachers' aide at South Middle School in Arlington Heights, tests recipes on her husband, Richard.

"Because of our age, we are trying to keep our cholesterol in check," says Molly. "I make meatless once a week, do an Asian stir-fry with chicken or seafood and a pasta dish with chicken. One of our favorites is steamed mussels in Thai curry sauce."

The same creativity and experimentation that served her well as a singer and music teacher carry over into cooking, where Molly enjoys developing her own recipes from whatever looks freshest at the market. She calls it "creating with your eyes and on your feet, not having a set menu in your mind."

Some colleagues can't understand why Molly sometimes spends two hours on a weeknight meal, but she calls it therapy. Rushing to get done in 15 or 20 minutes holds no appeal, though her recipes today are easy enough to tackle any night.

Oregano, sage and lemon give Mediterranean flare to a turkey breast cooked in a bag that locks in moisture.

"There's no cleanup and the sauce is done," she says.

Boneless chicken thighs develop a French accent from tarragon and white wine and aged balsamic vinegar.

Serve either dish with Molly's Orzo Rice Pilaf. The texture and flavor of chopped carrots, scallions and celery is interesting with the grain and pasta. Look for the veggies this summer at your local farmers market.

Mediterranean Turkey Breast in a Bag

2 tablespoons flour

1 large cooking bag

1 bone-in turkey breast, 5-7 pounds

4-6 tablespoons olive oil, divided

1 tablespoon garlic salt

Dried oregano

1 lemon, juiced

12 fresh sage leaves, for garnish

Kosher salt

Heat oven to 350 degrees.

Rinse turkey breast. Put flour in cooking bag and shake. Place bag in roasting pan and put turkey inside. Working inside the bag, rub turkey with 2 to 3 tablespoons olive oil; add garlic salt and oregano and rub some more. Squirt with the lemon juice. Close bag using provided tab. Pierce bag at least six times with sharp knife. Bake 1 to 1½ hours, depending on size.

In the meantime, heat remaining olive oil in nonstick pan, fry sage leaves until crisp, no more than 5 minutes. Sprinkle with kosher salt.

Slice turkey and serve over Orzo Rice Pilaf (see recipe at RIGHT); garnish with fried sage leaves.

Serves six to eight.

Cook's note: This method can be used for chicken breasts; adjust cooking time as need.

Nutrition values per serving: 360 calories, 8 g fat (1.5 g saturated), 2 g carbohydrates, 0 fiber, 66 g protein, 180 mg cholesterol, 230 mg sodium.

Orzo Rice Pilaf

4 tablespoons butter

2 tablespoons green onion, chopped

2 tablespoons carrot, chopped

2 tablespoons celery, chopped

1 cup orzo

1 cup converted rice

3½ cups chicken broth

Melt butter in large saucepan, sauté green onion, carrot and celery until just glistening, about a minute. Add orzo and rice and sauté until golden.

Pour in broth, bring to a boil, reduce heat and cover, simmering 18-20 minutes. Let stand for 10 minutes before fluffing and serving.

Serves four.

Nutrition values per serving: 240 calories, 13 g fat (8 g saturated), 22 g carbohydrates, 1 g fiber, 8 g protein, 50 mg cholesterol, 120 mg sodium.

French Chicken with Tarragon-Balsamic Sauce

3 tablespoons olive oil

2 onions, coarsely chopped

8 skinless, boneless chicken thighs (about 3 ounces each)

½ cup dry white wine

½ cup chicken broth

3 tablespoons tomato paste

2 tablespoons balsamic vinegar

1 teaspoon minced fresh tarragon or ½ teaspoon dried

1 teaspoon brown sugar

½ teaspoon salt

Dash red pepper flakes

Fresh tarragon sprigs, optional

Heat large skillet, add olive oil and wait until hot. Saute onions about 5 minutes or until lightly browned. Add chicken, sauté each side 3 minutes or until browned.

In a medium bowl, combine wine, broth, tomato paste, vinegar, tarragon, brown sugar, salt and red pepper; stir well. Pour over chicken mixture; cover and simmer 20 minutes. Garnish with fresh tarragon sprigs. Serve with Orzo Pilaf, polenta, mashed potatoes, or pasta.

Serves four.

Nutrition values per serving: 360 calories, 16 g fat (4 g saturated), 13 g carbohydrates, 2 g fiber, 32 g protein, 115 mg cholesterol, 135 mg sodium.