Spicy Bean Soup

Cook Time: 45 min
Level: Intermediate
Yield: 10 servings


Ingredients

3 tablespoons olive oil
2 onions, chopped
2 celery stalks, cut into 1/2-inch pieces
1 carrot, peeled and cut into 1/2-inch pieces
1 red bell pepper, cut into 1/2-inch pieces
6 cloves garlic, finely chopped
1/2 cup chili powder
1 tablespoon ground coriander
1 tablespoon ground cumin
2 teaspoons dried oregano
1 teaspoon dried crushed red pepper, optional
2 (14 1/2-ounce) cans diced tomatoes with juices
1 (11 1/2-ounce) can tomato juice
1 (6-ounce) can tomato paste
1 (3-inch) piece Parmesan cheese rind, optional
2 teaspoons salt, plus more to taste
8 cups vegetable or chicken broth
2 (15 1/2-ounce) cans garbanzo beans, drained and rinsed
2 (15-ounce) cans cannellini beans, drained and rinsed
1/2 cup dried green lentils
3 cups broccoli florets
2 zucchini, cut crosswise into 1/2-inch thick rounds
2 yellow crookneck squash, cut crosswise into 1/2-inch thick rounds
1/2 cup freshly shredded Parmesan
1/4 cup thinly sliced fresh basil leaves


Directions

Heat the oil in a heavy large stockpot over medium-high heat. Add the onions, celery, carrot, bell pepper, and garlic, and saute until the onions are translucent, about 15 minutes. Add the chili powder, coriander, cumin, oregano and crushed red pepper, and cook for 2 minutes. Stir in the tomatoes with their juices, tomato juice, tomato paste, cheese rind, and 2 teaspoons of salt. Add the broth, garbanzo beans, cannellini beans, and lentils. Stir in the broccoli, zucchini, and yellow squash. Bring to a simmer over high heat. Decrease the heat to medium. Simmer, uncovered, until the lentils are tender and the mixture thickens slightly, stirring often, about 20 minutes. Season the stew to taste with more salt, if desired.


Ladle the stew into bowls. Sprinkle with the shredded cheese and basil, and serve.

From: foodnetwork.com

Farfalle with Broccoli

Cook Time: 20 min
Level: Easy
yield: 4-6 servings

Ingredients

* 1 pound farfalle pasta
* 2 heads broccoli, trimmed to florets (about 4 cups)
* 1/4 cup extra-virgin olive oil
* 4 tablespoons butter
* 3 garlic cloves, chopped
* 5 anchovy fillets, diced
* 1/4 teaspoon red pepper flakes
* 1/2 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 1/2 cup grated Parmesan

Directions

Bring a large pot of salted water to a boil over high heat. Add the
pasta and cook, stirring occasionally. After 5 minutes, add the
broccoli florets to the pasta and stir and cook for another 4 minutes.
Drain pasta and broccoli, reserving 1 cup of the pasta water.

Meanwhile, in a large skillet, heat the olive oil and butter over
medium heat. Add the garlic, anchovies, and red pepper flakes and cook
for 5 minutes. Add the broccoli, pasta, salt and pepper and toss. Add
some of the reserved pasta water, if necessary, to make a light sauce.
Transfer to a serving platter and sprinkle with Parmesan.

From: foodnetwork.com

Conghilie with Clams and Mussels

Cook Time: 10 min
Level: Easy
yield: 4-6 servings

Ingredients

* 1 pound conghilie (small shells) pasta
* 1 pound broccoli, cut into florets (about 4 cups)
* 1/4 cup extra-virgin olive oil
* 3 cloves garlic, minced
* 1/8 teaspoon red pepper flakes
* 1/2 teaspoons kosher salt
* 1/4 teaspoon freshly ground black pepper
* 1 pound small littleneck clams, scrubbed
* 1 pound mussels, debearded
* 1 cup white wine
* 1/3 cup chopped fresh flat-leaf parsley

Directions

Bring a large pot of salted water to a boil over high heat. Add the
pasta and cook for 6 minutes, stirring occasionally. Add the broccoli
into the pasta water and continue cooking until the pasta is tender
but still firm to the bite, and the broccoli is blanched, about 2 to 3
minutes. Drain pasta and broccoli, reserving 1 cup of the cooking
liquid.

Meanwhile, in a large, heavy skillet heat the olive oil over medium
heat. Add the garlic, red pepper flakes, salt and pepper and saute for
3 minutes. Add the clams, mussels, and wine. Cook for 5 minutes,
making sure all the shells have opened. Discard any shells that remain
closed. Sprinkle with the parsley.

In a large bowl, toss together the pasta, broccoli, and shellfish. Add
the reserved pasta water, 1/4 cup at a time, to moisten. Toss to
combine. Transfer to a serving platter and serve immediately

Parmesan Broccoli and Cauliflower Salad

Ingredients

* 2 1/2 cups bite-sized broccoli florets
* 2 1/2 cups bite-sized cauliflower florets
* 2 eggs, lightly beaten
* 1 cup grated Parmesan
* 1/2 to 1 cup olive oil
* 1/2 teaspoon kosher salt
* 4 cups lightly packed fresh spinach leaves
* 1/2 lemon, zested
* 1 lemon, juiced
* 1/4 cup extra-virgin olive oil
* 1/2 teaspoon freshly ground black pepper

Directions

Place the broccoli and cauliflower in a large bowl. Toss with the
beaten eggs to coat evenly. Place the Parmesan in a large tray or
baking dish and dredge the vegetables in the cheese, pressing to coat
evenly.

Pour olive oil in a large heavy skillet until the olive oil is
1/4-inch deep, about 1/2 cup depending on the size of your skillet.
Warm the olive oil over medium-high heat. When the oil is hot,
carefully add the Parmesan-coated vegetables. Do not overcrowd the
pan. Cook in batches, if necessary. Let the vegetables cook until a
crust forms, about 3 minutes per side. Turn the vegetables only when
they easily release from the bottom of the pan. Drain on paper towels
and season with salt.

Place the spinach in a large bowl. In a small bowl, whisk together the
lemon zest, lemon juice, extra-virgin olive oil, salt, and pepper.
Drizzle the spinach with the vinaigrette and toss to coat. Add the
Parmesan coated vegetables. Toss and serve.

From: foodnetwork.com