Lentil Soup

Cook Time: 1 hour
Level: Easy
Yield: 6 servings

Ingredients

* 2 tablespoons olive oil, plus extra for drizzling
* 1 medium onion, chopped
* 2 carrots, peeled and chopped
* 2 celery stalks, chopped
* 2 garlic cloves, chopped
* Salt and freshly ground black pepper
* 1 (14 1/2-ounce) can diced tomatoes
* 1 pound lentils (approximately 1 1/4 cups)
* 11 cups low-salt chicken broth
* 4 to 6 fresh thyme sprigs
* 2/3 cup dried elbow pasta
* 1 cup shredded Parmesan

Directions

Heat the oil in a heavy large pot over medium heat. Add the onion,
carrots, and celery. Add the garlic, salt, and pepper and saute until
all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes
with their juices. Simmer until the juices evaporate a little and the
tomatoes break down, stirring occasionally, about 8 minutes. Add the
lentils and mix to coat. Add the broth and stir. Add the thyme sprigs.
Bring to a boil over high heat. Cover and simmer over low heat until
the lentils are almost tender, about 30 minutes.

Stir in the pasta. Simmer until the pasta is tender but still firm to
the bite, about 8 minutes. Season with salt and pepper, to taste.

Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with
olive oil, and serve.

Ribollita

Cook Time: 40 min
Level: Easy
Yield: 6 servings

Ingredients

* 1/4 cup extra-virgin olive oil, plus some for drizzling on bread
* 1 onion, chopped
* 1 carrot, chopped
* 4 ounces pancetta, chopped
* 2 cloves garlic, 1 minced and 1 whole
* 1 teaspoon salt
* 1 teaspoon freshly ground black pepper
* 1 tablespoon tomato paste
* 1 (15-ounce) can diced tomatoes
* 1 pound frozen spinach, thawed and squeezed dry
* 1 (15-ounce) can cannellini beans, drained
* 1 tablespoon herbs de Provence
* 3 cups chicken stock
* 1 bay leaf
* 1 (3-inch) piece Parmesan rind
* 4 to 6 ciabatta rolls, halved lengthwise or 1 loaf, sliced
* Grated Parmesan, for serving

Directions

Heat the oil in a heavy large pot over medium heat. Add the onion,
carrot, pancetta, minced garlic, salt, and pepper. Cook until the
onion is golden brown and the pancetta is crisp, about 7 minutes. Add
tomato paste and stir until dissolved. Add tomatoes and stir, scraping
the bottom of the pan with a wooden spoon to release all the brown
bits. Add the spinach, beans, herbs, stock, bay leaf, and Parmesan
rind. Bring the soup to a boil, reduce heat and simmer for 30 minutes.

Meanwhile, preheat the oven to 350 degrees F.

Drizzle the ciabatta halves with olive oil. Toast until golden brown,
about 5 minutes. Remove from the oven and rub the top of the toasts
with the whole garlic clove. Place the toasts in the serving bowls and
ladle the soup over the toasts. Sprinkle with Parmesan and serve
immediately.

From: foodnetwork.com

Rolled Chicken Sandwich with Arugula and Parsley Aioli

Cook Time: 4 min
Yield: 4 servings

Ingredients

Aioli:

1/2 cup lightly packed baby arugula
1/2 cup lightly packed fresh flat-leaf parsley
1 anchovy fillet
2 teaspoons chopped fresh chives
1 small garlic clove, coarsely chopped
1/4 cup mayonnaise
1/2 cup lowfat plain yogurt
1 teaspoon white wine vinegar
1 teaspoon lemon zest
Salt and freshly ground black pepper

Sandwich:

8 ounces roasted chicken breast, shredded (about 2 small chicken breasts)
4 (8-inch) whole-wheat tortillas (recommended: Guerrero)
1 1/3 cups baby arugula

Directions

For the Aioli: Place all the ingredients, except the salt and pepper,
in the bowl of a food processor. Blend until the mixture is smooth.
Transfer the aioli to a medium bowl. Season with salt and pepper.

For the Sandwich: Add the shredded chicken to the aioli and mix well.
Preheat a heavy-bottomed skillet over medium heat. Using tongs, add
the tortillas, 1 at a time, and cook until warm, about 30 seconds each
side. Place the warm tortillas on a work surface and spread with the
chicken mixture, leaving a 1/2-inch border. Sprinkle the arugula over
the chicken mixture. Carefully roll up the tortillas, jelly-roll
fashion. Cut each rolled sandwich in half, diagonally, and transfer to
a serving platter. Serve.

From: foodnetwork.com

Gorgonzola and Porcini Mushroom Risotto

Cook Time: 25 min
Level: Intermediate
Yield: 4 to 6 servings

Ingredients

* 4 cups low-sodium chicken stock
* 1 1/2 ounces dried porcini mushrooms
* 3 tablespoons butter
* 1 medium onion, diced
* 1 1/2 cups Arborio rice
* 1/2 cup dry white wine
* 1/2 cup grated Parmesan
* 3/4 cup (3 ounces) Gorgonzola, crumbled
* 1/4 cup chopped fresh chives
* 1/2 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper

Directions

In a medium saucepan, bring the stock to a boil over medium-high heat.
Add the porcini mushrooms. Remove the pan from the heat and set aside
for 30 minutes until the mushrooms are tender. Using a slotted spoon,
remove the mushrooms and set aside.

Reheat the stock to a simmer and keep warm over low heat.

In a large, heavy saucepan, melt 2 tablespoons of the butter over
medium-high heat. Add the onion and mushrooms and cook until the
onions are tender but not brown, about 3 minutes. Add the rice and
stir to coat with the butter. Add the wine and simmer until the wine
has almost evaporated, about 3 minutes. Add 1/2 cup of warm stock and
stir until almost completely absorbed, about 2 minutes. Continue with
remaining stock, adding 1/2 cup at a time, and allowing each addition
to be absorbed, until the rice is tender to the bite and the mixture
is creamy, about 20 to 25 minutes. Remove the pan from the heat. Stir
in the Parmesan, Gorgonzola, chives, salt and pepper. Transfer the
risotto to a serving bowl. Serve immediately.

Orecchiette with Mixed Greens and Goat Cheese

Cook Time: 10 min
Level: Easy
Yield: 1 serving (double, triple the recipe for company)

Ingredients

* 1 cup dried orecchiette pasta
* 2 cups Mediterranean-style mixed salad greens
* 2 tablespoons sun-dried tomatoes (packed in olive oil), chopped
* 1 tablespoon goat cheese, crumbled
* 2 tablespoons grated Parmesan, plus more for garnish
* Pinch salt
* Pinch freshly ground black pepper

Directions

Bring a medium pot of salted water to a boil over high heat. Add the
pasta and cook until tender but still firm to the bite, stirring
occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/2 cup of
the water.

In medium bowl, mix the salad greens with the sun-dried tomatoes, goat
cheese, and Parmesan. Top with warm pasta and 1/2 cup of the reserved
pasta water. Toss to combine and wilt the greens. Season with a pinch
each of salt and pepper, or to taste. Garnish with additional
Parmesan, if desired, and serve.

From: foodnetwork.com

Fusilli with Shrimp, Orange and Arugula

Cook Time: 10 min
Level: Intermediate
Yield: 4 to 6 servings

Ingredients

Pasta:

* 1 pound fusilli pasta
* 2 tablespoons extra-virgin olive oil
* 2 shallots, minced
* 1 clove garlic, minced
* 1 pound medium shrimp, shelled and deveined
* Salt and freshly ground black pepper
* 2 tablespoons white wine

Vinaigrette:

* 1 teaspoon lemon zest
* 1/4 cup lemon juice (about 1 lemon)
* 1/4 cup extra-virgin olive oil
* Salt and freshly ground black pepper
* Salad
* 2 large oranges
* 5 ounces arugula
* 15 (5 ounces) large pitted green olives, halved

For the Pasta:

Bring a large pot of salted water to a boil over high heat. Add the
pasta and cook until tender but still firm to the bite, stirring
occasionally, about 8 to 10 minutes. Drain the pasta reserving about
1/2 cup of the pasta water.

In a large saute pan, heat the oil over medium-high heat. Add the
shallots and garlic. Cook until soft, about 2 minutes. Season the
shrimp with salt and pepper, Add the shrimp and white wine to the pan.
Saute for 2 to 3 minutes or until the shrimp are pink and cooked
through.

For the Vinaigrette:

Combine the lemon zest and lemon juice in a small bowl. Slowly add the
oil, whisking constantly, until mixture is smooth, Season with salt
and pepper, to taste.

For the Salad:

Using a paring knife, remove the peel and white pith from the oranges.
Over a large serving bowl, cut between the membranes of the oranges to
form segments. Allow the juice from the oranges to drip into the
serving bowl. Add the arugula and olives to the serving bowl. Toss
lightly to combine.

Add the hot pasta and the vinaigrette to the serving bowl and toss
until arugula is wilted and all the ingredients are combined.

From: foodnetwork.com

Pine Nut Cookies

Cook Time: 30 min
Level: Easy
Yield: 2 to 3 dozens depending on the size of the cookies

Ingredients

* 1 stick (1/2 cup) unsalted butter, at room temperature
* 1/2 cup plus 2 tablespoons sugar
* 1 teaspoon vanilla extract
* 1 teaspoon ground fennel seed
* 1/4 teaspoon salt
* 1 large egg
* 1 1/4 cups all-purpose flour
* 1/4 cup pine nuts

Directions

Using an electric mixer, beat the butter, sugar, vanilla, fennel seed,
and salt in a large bowl until light and fluffy. Beat in the egg. Add
the flour and mix just until blended.

Transfer the dough to a sheet of plastic wrap. Shape the dough into an
8-inch-long log. Wrap the dough in plastic and refrigerate for 2
hours.

Preheat the oven to 350 degrees F. Line heavy large baking sheets with
a silpat or parchment paper. Cut the dough log crosswise into 1/8 to
1/4-inch thick slices. Transfer the cookies to the prepared baking
sheets, spacing evenly apart. Press the pine nuts decoratively atop
the cookies. Bake until the cookies are golden around the edges, about
15 minutes.

From: foodnetwork.com