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

Creamy Artichoke Soup

Cook Time: 25 min
Level: Easy
Yield: 4 servings


Ingredients

2 tablespoons extra-virgin olive oil
2 leeks, white part only, washed well and chopped
1 clove garlic, minced
1 small potato, peeled and chopped
1 (8-ounce) package frozen artichoke hearts, thawed
2 cups chicken stock
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons plus 1/3 cup mascarpone cheese
2 tablespoons chopped chives, for garnish


Directions

Heat olive oil in a heavy, large pot over medium heat. Add the leeks and the garlic and stir. Add the potatoes and cook for 5 minutes, stirring often. Add the artichokes, stock, salt, and pepper and cook until the vegetables are tender, about 20 minutes.


Using a handheld immersion blender, or in a blender in batches*, puree the soup. Add the 2 tablespoons mascarpone and blend again to combine. In a small bowl, stir the remaining 1/3 cup mascarpone to soften.


Ladle the soup into serving bowls. Dollop the top of each of the soups with a spoonful of the softened mascarpone cheese and top the cheese with chives.


* When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.


From: foodnetwork.com

Salmon in Lemon Brodetto with Pea Puree

Cook Time: 15 min
Level: Intermediate
Yield: 4 servings

Ingredients

Lemon Brodetto:

* 2 tablespoons olive oil
* 1 shallot, diced
* 2 lemons, juiced
* 1 lemon, zested
* 2 cups chicken broth
* 1 tablespoon chopped fresh mint leaves

Pea Puree:

* 2 cups frozen peas, thawed (about 10 ounces)
* 1/4 cup fresh mint leaves
* 1 clove garlic
* 1/2 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper
* 1/2 cup extra-virgin olive oil
* 1/2 cup grated Parmesan

Salmon:

* 1/4 cup olive oil
* 4 (4 to 6-ounce) pieces salmon
* Kosher salt
* Freshly ground black pepper

Directions

To make the Lemon Brodetto, warm the olive oil in a medium saucepan
over medium heat. Add the shallots and saute until tender, about 7
minutes. Add the lemon juice, zest, and broth. Bring to a simmer, and
keep warm, covered, over low heat.

From: foodnetwork.com

To make the Pea Puree, combine the peas, mint, garlic, salt, and
pepper in a food processor and puree. With the machine running, add
the olive oil in a steady drizzle. Transfer the pea puree to a small
bowl and stir in the Parmesan. Set aside.

To make the Salmon, warm the olive oil in a large, heavy skillet over
high heat. Season the salmon pieces with salt and pepper. Sear the
salmon until a golden crust forms, about 4 to 5 minutes on the first
side. Flip the fish and continue cooking until medium-rare, about 2
minutes more depending on the thickness of the fish.

To assemble the dish, add the tablespoon chopped mint to the Lemon
Brodetto and divide between 4 shallow dishes. Place a large spoonful
of Pea Puree into the center of each bowl. Place a salmon piece atop
each mound of Pea Puree. Serve immediately.

From: foodnetwork.com

Nonna Luna's Rice

Cook Time: 35 min
Level: Easy
Yield: 4 servings

Ingredients

* 1 stick (4 ounces) unsalted butter, divided, at room temperature
* 2 cups parboiled long-grain rice, such as Uncle Ben's
* 3 1/2 cups chicken stock
* 2 teaspoons kosher salt
* 1 clove garlic, minced
* 2 pounds small shrimp, peeled and deveined
* 1/2 cup lemon juice (about 2 lemons)
* 1 tablespoon hot sauce
* 1 cup whipping cream
* Freshly ground black pepper

Directions

In a medium nonstick saucepan, heat 1/2 of the butter over medium-low
heat. Add the rice and cook, stirring frequently, until golden, about
6 to 7 minutes. Add the chicken stock and salt. Bring the mixture to a
boil. Reduce the heat to medium-low and simmer covered for 20 to 25
minutes until the rice is tender and all the liquid is absorbed.
Remove the pan from the heat and rest covered for 5 minutes.

In a large skillet, melt the remaining butter over medium heat. Add
the garlic and cook, stirring frequently, for 1 to 2 minutes until
aromatic. Add the shrimp, lemon juice, and hot sauce. Cook for 2 to 3
minutes until the shrimp is pink and cooked through. Stir in the cream
and heat through. Season with salt and pepper, to taste.

Using a fork, fluff the rice and arrange on a platter. Spoon the
shrimp cream sauce over the rice and serve.

From: foodnetwork.com

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

Crostini with Sun-Dried Tomato Jam

Cook Time: 45 min
Level: Easy
Yield: 4 to 6 servings

Ingredients

Sun-Dried Tomato Jam:

* 1 (8-ounce) jar sun-dried tomatoes packed in oil, drained and
chopped, oil reserved
* 1 tablespoon olive oil
* 1/2 onion, thinly sliced
* 1 clove garlic, minced
* 2 tablespoons sugar
* 1/4 cup red wine vinegar
* 1 cup water
* 1/2 cup chicken broth
* 1 teaspoon chopped fresh thyme leaves
* 1/2 teaspoon salt
* 1/2 teaspoon freshly ground black pepper

Crostini:

* 1 baguette, cut into 3/4-inch slices
* 1/4 cup olive oil
* Salt
* Freshly ground black pepper
* 5 ounces goat cheese, room temperature
* 2 teaspoons chopped fresh thyme leaves

Directions

For the Sun-dried Tomato Jam:

Place a medium saucepan over medium heat. Add the chopped sun-dried
tomatoes, 1 tablespoon of the reserved sun-dried tomato oil, olive
oil, onion, and garlic. Stir and cook until the onions are soft and
beginning to brown at the edges, about 5 to 7 minutes. Add the sugar,
vinegar, water, chicken broth, thyme, salt, and pepper. Bring the
liquid to a boil, reduce the heat, and simmer, covered, for 30
minutes. Remove the cover and continue simmering until most of the
liquid is reduced and the mixture is the consistency of jam, about 5
to 10 more minutes. Remove from the heat and set aside.

For the Crostini:

Preheat the oven to 400 degrees F. Line a baking sheet with foil.

Place the baguette slices on the baking sheet. Using a pastry brush,
lightly coat the baguette slices with olive oil. Sprinkle with salt
and pepper. Bake until lightly toasted, about 8 minutes.

Place the soft goat cheese in a small bowl. Stir in the thyme.
To assemble:

Spread the crostini with Sun-Dried Tomato Jam and top with the goat
cheese and herb mixture. Transfer to a serving plate and serve.

From: foodnetwork.com

Hearty Tomato Soup with Lemon and Rosemary

Cook Time: 35 min
Level: Easy
Yield: 4 servings

Ingredients

* 2 tablespoons butter
* 1 onion, peeled and chopped
* 2 carrots, peeled and chopped
* 2 cloves garlic, chopped
* 1 15-ounce can cannellini (white) beans, drained and rinsed
* 1 28-ounce can crushed tomatoes
* 3 cups chicken broth
* 1 bay leaf
* 1 sprig of fresh rosemary, plus 1 teaspoon, minced
* 1/2 teaspoon red pepper flakes
* 3/4 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 2/3 cup creme fraiche
* Zest of one lemon

Directions

In a large soup pot, melt the butter over medium-high heat. Add the
onion, carrots, and garlic and cook until the vegetables are tender,
about 4 minutes. Add the beans, tomatoes, broth, bay leaf, 1 teaspoon
rosemary, and red pepper flakes. Bring the soup to a boil over high
heat, then reduce the heat to low and simmer for 30 minutes, covered.

Puree the soup in a blender in batches, being careful to remove and
discard the bay leaf. Return the soup to a soup pot and keep warm over
low heat. Season with salt and pepper.

In a medium bowl fold in the lemon zest and the remaining teaspoon of
rosemary to 2/3 cup creme fraiche. To serve, ladle the soup into bowls
and dollop each bowl with the lemon rosemary creme fraiche. Serve
immediately.

From: foodnetwork.com

Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach

Cook Time: 20 min
Yield: 4 servings

Ingredients

* 1 tablespoon olive oil, plus 1 tablespoon
* 2 cloves garlic, minced
* 6 sun-dried tomatoes, diced
* 1 (10-ounce) bag of frozen spinach, thawed and excess water squeezed out
* 1/2 teaspoon salt, plus more for seasoning
* 1/2 teaspoon freshly ground black pepper, plus more for seasoning
* 1/4 teaspoon dried thyme
* 1/4 cup (2 ounces) goat cheese
* 1/3 cup reduced-fat cream cheese
* 4 (4-ounce) center-cut pork chops
* 1 1/2 cups chicken broth
* 1/2 lemon, zested
* 2 tablespoons lemon juice
* 2 teaspoons Dijon mustard

Directions

Warm the 1 tablespoon olive oil in a medium saute pan over medium
heat. Add the garlic and cook until fragrant, about 1 minute. Add the
sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until
combined, about 2 more minutes. Transfer the mixture to a medium bowl.
Add the goat cheese and the cream cheese. Stir to combine and set
aside.

Use a sharp knife to cut a pocket into the thickest portion of the
pork chop. Stuff each pocket with 1/4 of the spinach and sun-dried
tomato mixture and close the pork around the stuffing. Season the
outside of the pork with salt and pepper.

In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.

Warm the remaining 1 tablespoon olive oil in a large, heavy skillet
over medium-high heat. When the pan is hot add the pork. Cook until
golden and cooked through, about 4 minutes per side. Transfer the pork
to a side dish and tent with foil to keep warm. Add the chicken broth
mixture to the skillet over medium-high heat. Scrape up the brown bits
from the bottom of the pan as the chicken broth simmers. Reduce the
broth by half to make a light sauce, about 8 minutes. Spoon some sauce
over the pork before serving.

From: foodnetwork.com

Quick and Spicy Tomato Soup

Cook Time: 12 min
Level: Easy
yield: 4-6 servings

Ingredients

* 3 tablespoons olive oil
* 2 carrots, peeled and chopped
* 1 small onion, chopped
* 1 clove garlic, minced
* 1 (26-ounce) jar marinara sauce (recommended: San Marzano brand)
* 2 (14-ounce) cans chicken broth
* 1 (15-ounce) can cannellini beans, drained and rinsed
* 1/2 teaspoon red pepper flakes
* 1/2 cup pastina pasta (or any small pasta)
* 1/2 teaspoon salt
* 1/2 teaspoon freshly ground black pepper

Directions

Warm the olive oil in a large soup pot over medium-high heat. Add the
carrots, onion, and garlic and saute until soft, about 2 minutes. Add
the jar of marinara sauce, chicken broth, cannellini beans, red pepper
flakes, pasta, salt and pepper. Simmer for 10 minutes. Ladle into
bowls and serve.

From: foodnetwork.com