Soupe au Pistou

The variations on Soupe au Pistou are as numerous as there are cooks. Here’s my take on this wonderful French classic, a cousin of Italy’s minestrone. Don’t let all the steps intimidate you. It’s an easy soup to make, and make it you should. The aroma of pistou melting into the hot soup is divine, the blend of flavors exquisite. And, it’s good for you!

The first step can be done a day ahead, so finishing the soup is a snap. For a totally vegan version, substitute veggie cheese for the Parmesan in the pistou.

SOUPE au PISTOU

Step 1:
14 cups vegetable stock or water
2 tsps. salt
4 large carrots, diced
3 medium potatoes, diced
1 large leek, white part only, chopped

Place ingredients in 8-quart stock pot. Bring to a boil and simmer, uncovered, for 40 minutes. If not finishing soup right away, set aside or refrigerate until 20 minutes before serving.

Step 2:
4-5 packages powdered saffron
1 slice stale white bread, crumbled
1 15-oz. can cannellini beans, rinsed and drained
1 15-oz. can pink or kidney beans, rinsed and drained
1 small zucchini, diced
1 small yellow squash. diced
8 oz. fresh haricots verts (thin French green beans), trimmed and diced
1/3 cup small pasta or spaghetti broken into 1/2-inch pieces

Return soup to boil. 15 minutes before serving, add above ingredients and simmer, uncovered, until vegetables are tender. Add boiling broth or water if soup becomes too thick. Season with salt and pepper.

For the Pistou:
1 6-oz. can tomato paste
1¼ cups extra virgin olive oil
5-6 cloves garlic, minced
6 oz. fresh basil, chopped
5-6 Tbs. fresh parsley, chopped
1 cup Grated Parmesan Reggiano or Grated Veggie Cheese

Combine first five ingredients. Depending on your preference, add cheese of your choice, or divide the pistou and make both a Parmesan version and a Veggie version. (Note: I make extra pistou because I make both versions for our writers' group supper. Also, leftover pistou is delicious on pasta or in risotto.)

Serve the soup and pass the pistou, allowing each diner to stir a spoonful into the hot soup. Serve with crusty French bread and homemade croutons, if desired. Serves 6-8.

Couscous and French Lentil Salad

This easy bean and pasta salad provides a wonderful showcase for a variety of fresh herbs. Feel free to experiment with whatever is available in the garden or the grocery store. Serve as a vegetarian main course or as a delicious side dish.

COUSCOUS and FRENCH LENTIL SALAD

For the Lentils
1 cup French green lentils (du Puy)
6 cups water
1 Tbs. Champagne vinegar

For the Couscous
1 tsp. olive oil
1¼ cups Israeli (pearl) couscous
1½ cups chicken or vegetable broth

For the Dressing
6 Tbs. olive oil
3 Tbs. Champagne vinegar
1 Tbs. dry white wine
2-4 large garlic cloves, minced
Salt and pepper to taste

To Finish the Salad
3 small seedless cucumbers, peeled and chopped
1 bunch of scallions, white part chopped, green tops sliced
½ to 1 cup chopped fresh cilantro, basil, dill, or a combination

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1. Bring water to a boil in a small saucepan. Add lentils, return to boil, cover and simmer until tender but not falling apart, 13-15 minutes. Rinse to cool. Transfer lentils to bowl. Stir in 1 tablespoon of champagne vinegar.

2. Bring broth to simmer in a small saucepan. Heat ½ Tbs. olive oil in a nonstick skillet. Toast the couscous in the oil, stirring constantly over medium high heat for about 5 minutes. Add boiling broth. Cover and simmer for five minutes, then remove from heat and let stand for 5 minutes. Drain and transfer to large bowl. Fluff to remove clumps and let cool. (Couscous may be rinsed in cold water to cool more quickly.)

3. In a small bowl, whisk together vinegar, oil, wine, garlic, and salt and pepper. Stir dressing into couscous. Fold in lentils and remaining ingredients. Chill well. Serves 6.

Red Quinoa Salad with Spinach and Chickpeas

We celebrated summer tonight with Chicken Mojito, Jiddo's Hummus Bi Tahini, and a fabulous Red Quinoa Salad. By combining different recipes, I came up with this nutritious, delicious, Spanish inspired dish, which I've made several times to rave reviews. If you prefer to go vegetarian, serve this quinoa salad with mixed greens. Whether served as a main course or a side dish, this dish provides a perfect summer lunch or supper.

RED QUINOA SALAD WITH SPINACH AND CHICKPEAS

For the salad:
1¼ cups red quinoa
2½ cups water, vegetable broth, or chicken broth
1 15-oz. can chickpeas, rinsed well and drained
1 10-oz. bag spinach, washed and roughly chopped
2 baby seedless cucumbers,
            or ½ long English seedless cucumber, peeled and diced
1 bunch of fresh mint leaves, chopped
Pumpkin seeds, sunflower seeds, and/or pistachio nuts for garnish
Salad greens, if serving as a main course salad

For the dressing:
1/3 cup olive oil
1/4 cup champagne vinegar
3 Tbs. fresh lime juice
3 tsps. honey
1 large garlic clove, minced or put through a press
Salt and fresh ground black pepper

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1. Bring broth to a boil in a large sauce pan. Add quinoa and simmer about 20 minutes (red quinoa takes a few minutes longer than white to cook), until "halo" appears around the grains. Fluff quinoa. Let sit partially covered for five minutes, then turn into a large bowl to cool. (Quinoa can be rinsed in cold water to cool faster. Drain well.)

2. Fold spinach, chickpeas, mint, and cucumber into cooled quinoa.

3. Whisk dressing ingredients together, fold into salad, and chill.

4. Serve over salad greens or as a side dish. Pass seeds and nuts at the table. Enjoy with crusty bread and a summery dry rosé or crisp white wine. Easily serves 6.

Lentil Salad with Red Beans and Chickpeas

Petite and tasty, French Puy lentils are a great ingredient for summer salads. They stay firm, they absorb dressings well, and they're good for you. If you've never tried them, do look for them. Don't be tempted to use common brown lentils. They'll mush up the salad.

This colorful concoction not only makes a great summer side dish, it's a perfect main vegan/vegetarian meal for a warm summer day. Feel free to tailor it to your own taste, and enjoy!

LENTIL SALAD with RED BEANS and CHICKPEAS
Cooking the Lentils:
1 cup dried French Puy lentils
2-3 garlic cloves, peeled and chopped
½ tsp. salt
1 bay leaf

Assembling the Salad:
1 15-oz. can chick peas
1 15-oz. can small red beans
1 small bunch of scallions, white parts chopped, green tops thinly sliced
2-3 small seedless cucumbers, peeled and chopped
1 3/4 oz. package fresh dill

Making the Dressing:
1/8 cup olive oil
2 Tbs. white balsamic vinegar
2 Tbs. dry white wine
1 tsp. lemon juice
1 tsp. Dijon mustard
1 large garlic clove, minced
Salt and pepper to taste

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1. Place lentils, garlic, salt, and bay leaf in a 2-quart saucepan with 4 cups of water. Bring to a boil. Reduce heat and simmer, covered, until lentils are just tender, 15-20 minutes. Drain and run under cold water to cool, remove garlic and bay leaf, and drain again.

2. Drain and rinse red beans and chickpeas. Place in a large bowl with lentils. Stir in remaining ingredients, then fold in the dressing. Serve chilled or at room temperature.

Turkish Bulghur Salad with Pomegranate Molasses Dressing

Bulghur, bulgur, or burghul, a common ingredient in Middle Eastern dishes (such as Tabbouleh and Kibbeh), is made by parboiling, drying, and grinding wheat to a fine, medium, or coarse texture. Bulghur stars in this colorful and delicious salad, my own adaptation of a recipe I found on Epicurious.com. It's a wonderful summer side dish for grilled meats, or served as a main course with a tossed green salad and crusty French bread. Enjoy!

TURKISH BULGHUR SALAD

WITH

POMEGRANATE MOLASSES DRESSING

For the Salad:
2 Tbs. olive oil
1 large vidalia onion, minced
2 cups fine bulghur wheat
2 cups boiling water
2 15-oz. cans beans, pink, borlotti, chickpeas, or a combination,
            rinsed and drained
1 large bunch fresh basil leaves, chopped (optional)
1 bunch scallions, green tops slices, white parts chopped
1 cup raw pistachio kernels, lightly toasted if desired

For the Dressing:
1/3 cup pomegranate molasses
          (available in your grocer's Middle Eastern section)
3 Tbs. olive oil
3 large garlic cloves, minced or put through a press
Salt and fresh ground black pepper to taste

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1. Sauté onion in olive oil until translucent, about 5 minutes. Stir in bulghur until grains are coated with oil. Slowly add boiling water, stir, and simmer gently for about 5 minutes, until water is absorbed. Fluff wheat and turn into large bowl. Let cool.

2. Rinse and drain the beans you wish to use. Prepare basil and scallions and fold with beans into cooled wheat.

3. Combine dressing ingredients. Stir into wheat.

4. Top with pistachios (or allow individual diners to add their own nuts). Generously serves 6-8 as a main course salad.

Herbed Rice Ring

Warm weather is great for making rice rings, since many, like this Italian-inspired gem, do well served cold, and they’re a dramatic treat to present. I often dust off my metal rice mold, a ten-inch, 5½- cup treasure, to prepare this delicious and easy treat, usually as a side dish. It also makes a wonderful vegetarian main course by serving it with a spinach salad, crusty French bread, and grilled vegetables such as zucchini and/or eggplant. Either way, try topping off the meal with a French rosé.

This recipe would complement any number of barbecued meats or seafood. Turn it out on a bed of lettuce if you like, and fill the center with olives, fresh peas, edible flowers, whatever you prefer. I used fresh parsley and tiny tomatoes this time.

HERBED RICE RING

1 cup carnaroli or other arborio type rice
3 cups chicken or vegetable broth
½ tsp. salt
¼ cup olive oil
3 Tbs. lemon juice
2 tsps. dried mint
1 cup fresh basil, roughly chopped
½ cup fresh parsley, chopped
1 bunch scallions, chopped
Salt and white pepper to taste
1 15-oz. can pink beans, rinsed well and drained

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1. Bring broth to a boil. Add salt and rice. Simmer, covered, for 18 minutes. Transfer rice to strainer and rinse with cold water to cool. Drain well.

2. Blend next seven ingredients. Gently fold in beans, then rice.

3. Press mixture into rice mold. Turn onto serving plate and garnish as desired.

Kale Chowder with Sausage and Cannellini Beans

This hearty soup, loosely based on Portugal’s Caldo Verde, is so delicious, you won’t believe it’s good for you. Kale is the star here, puréed to form a colorful base for cannellini beans and Italian sausage baked in red wine. I've made a vegetarian/vegan version omitting the sausage and substituting vegetable broth for the chicken broth. Scrumptious either way, and leftover soup, should you have any, freezes well.

KALE CHOWDER with SAUSAGE and CANNELLINI BEANS

1½ lbs. Italian sausage (5-6 sausages)
½ cup dry red wine
¼ cup olive oil
1 large Vidalia onion, chopped
2-3 garlic cloves, minced
4 medium Yukon gold potatoes, peeled and diced
8 cups chicken broth
1 large bunch kale or Swiss chard
2 15-oz. cans cannellini beans, rinsed and drained
Salt and freshly ground black pepper

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1. Preheat oven to 350°. Prick sausages several times with sharp knife or fork. Place in a single layer in a baking pan just big enough to hold them and bake for 15 minutes. Turn and bake another 15 minutes. Drain fat and add red wine to pan. Turn sausage and bake another 15 minutes. Turn again and bake 15 minutes more. (Total baking time 1 hour.) Remove the sausages to a dish lined with paper towels and let cool.

2. Warm the broth in a sauce pan. Heat olive oil in a 6-8 quart soup pot over medium heat. Add onions and garlic and sauté about 5 minutes. Stir in potatoes and 1 tsp. salt. Cook 2 minutes. Add broth, bring to a boil, then simmer, covered, for 15 minutes.

3. Remove thick stems from greens. Wash greens, roughly chop, and add to soup pot. Cover and simmer another 45 minutes, until greens are tender.

4. Purée soup in batches in blender (or use an immersion blender) and return to pot. Stir in beans. Slice sausages into rings and add to pot. Simmer soup 15-20 minutes. Adjust seasoning to taste. Serves 8.

Lentil and Sweet Potato Soup

Delicious, colorful, and nourishing, this French-inspired soup is totally vegan, though adding a few slices of cooked sausage might better entice the carnivores. Using sweet potatoes instead of carrots gives the soup a unique flavor and adds a boost of Vitamin A.

LENTIL and SWEET POTATO SOUP

2 Tbs. olive oil
3-4 garlic cloves
1 large sweet onion
2-3 celery ribs
1 leek, white part only, well washed and roughly chopped
1 tsp. dried thyme
2 Tbs. unbleached flour
10 cups vegetable stock
1 1/4 cups brown lentils
2-3 bay leaves
2 medium sweet potatoes (about 1 lb.), peeled and cubed
1/3 cup arborio rice
Salt and freshly ground black pepper
Fresh chopped parsley

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1. Heat oil in a large soup pot over medium heat. Chop vegetables in food processor and sauté until soft, about 10 minutes.

2. Sprinkle flour over vegetables and cook another 3 minutes. Remove pan from heat and gradually stir in stock.

3. Pick through lentils carefully and remove anything that isn’t a lentil. Add lentils, bay leaves, and 2 tsps. salt to soup pot. Bring to a boil. Reduce heat and simmer, uncovered, for 30 minutes, stirring occasionally.

4. Add sweet potatoes and rice. Cook another 20 minutes, or until sweet potatoes and rice are done. Discard bay leaves.

5. Pureé 2 cups of the soup in a blender or food processor and return to the pot. Heat through, add parsley, and serve with hearty bread. 4-6 filling servings.

Roasted Beet Salad with Crème de Cassis Dressing

Salad for supper? Mais, oui! This hearty, herby, French-inspired dish gets a big "Wow" whenever I serve it. It's quite hearty for a vegetarian dish, but at times I'll serve it with slices of grilled pork tenderloin. Your preference, of course.

Roasting the beets is not only easy, it concentrates their sweet flavor. I like to use three different colors - red, gold, and pink - along with mixed baby potatoes to create a colorful and delicious entrée. A crunchy baguette and a bottle of dry rosé wine rounds out this salad perfectly.

ROASTED BEET SALAD with CRÉME de CASSIS DRESSING

For the Dressing:

2 Tbs. champagne vinegar or white balsamic vinegar

1 tsp. Dijon mustard

2 Tbs. good quality Crème de Cassis

6 Tbs. dry white or rosé wine

1 large garlic clove, peeled and put through a press

½ cup olive oil (I use an Herbes de Provence flavored oil)

Salt and black pepper to taste

Combine first five ingredients. Whisk oil in until blended well. Add salt and pepper.

For the Salad:

1 to 1½ lbs. raw beets (a mix of red, gold, and pink)

1 lb. baby potatoes, (a mix of red, purple, Yukon, and/or white)

¼ cup olive oil
2 Tbs. fresh chopped rosemary
4-6 garlic cloves, peeled

Kosher salt

2 8-oz. bags of salad greens of your choice (do include baby spinach)

Fresh basil

Fresh tarragon

1 small (7-oz.) can chickpeas, thoroughly rinsed and drained

Optional Toppings:

Raw pistachio nuts

Crumbled goat cheese

Crumbled Gorgonzola

Homemade croutons
Dried cranberries and/or blueberries

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1. Set two racks in the oven and preheat to 425°. Wrap beets individually in aluminum foil. Set on a baking tray. Roast in top third of the oven for 1 to 1¼ hours, turning once, until cooked through. (Add potatoes when beets have cooked for ½ hour.) Let cool. When ready to assemble salad, unwrap beets, remove skins (suggest wearing gloves for this), and dice. Keep colors separate, as the red beets will "dye" the gold and pink beets.

2. Scrub potatoes well. Coat with olive oil, stir in rosemary, garlic, and salt to taste, and set in a baking pan just big enough to hold them. After the beets have been roasting for 30 minutes, add the potatoes to the lower part of the oven and roast until done. Shake the pan a few times during cooking to prevent sticking. Remove potatoes to plate lined with paper towels and let cool. When ready to assemble salad, halve or slice potatoes. 

3. Combine salad greens and fresh herbs on a platter. Top with beets, potatoes, and chickpeas. Place salad on table, passing dressing and toppings separately. Invite each diner to dig in and custom dress his/her own plate. Generously serves 4-5.

Creamy Mushroom Soup

Sliced Mushrooms

I have several delicious mushroom soup recipes. This one is the easiest, a great soup for a chilly autumn night. A food processor helps with the preparation, and keep in mind that many grocery stores sell vegetables already sliced or chopped, a big timesaver. (I sometimes use a 12-oz. bag of baby carrots, but don’t be tellin’ the neighbors.)

This soup has the closest taste to a gorgeous bowl of mushroom soup I enjoyed in front of a peat fire one winter in a pub in Killarney. Ingredient amounts aren’t critical, so feel free to experiment. Makes a great first course or light supper. For a vegan version, substitute oil or veggie butter for unsalted butter, use vegetable broth, and omit the cream.

　

CREAMY MUSHROOM SOUP

4 Tbs. unsalted butter                                1 bay leaf
5-6 carrots, peeled and chopped              1 tsp. salt
1 medium onion, chopped                         A good grinding of white pepper
1 leek, white and light green parts,         ¼ cup heavy cream
   washed, trimmed, and chopped           ¼ cup dry sherry
2 stalks celery, chopped                             Chopped parsley or chives
2 lbs. sliced white mushrooms                 Garlicky croutons, if desired
2 tsps. dried thyme                                     Truffle oil for the table, if desired
6 cups chicken stock

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1. Melt the butter in an 8-quart soup pot. Roughly chop the carrots, leek, onion, and celery and sauté in the butter until softened but not browned, about 10 minutes.

2. Stir in the mushrooms and thyme. Cook 3-5 minutes, until mushrooms start to soften and give off their liquid. Add the chicken broth, bay leaf, salt, and pepper. Cover and simmer about 30 minutes.

3. Discard the bay leaf and purée the soup in several batches, transferring soup to clean pot. Stir in cream and sherry and adjust seasoning. Serve with desired garnish(es) and pass truffle oil at the table. Serves 6.

Cannellini Herb Dip

Dairy-free this Italian-inspired dip might be, but it’s delicious, great with the usual crudités and crackers, and it makes a great spread for sandwiches. Do use fresh herbs, and by all means, tweak the flavors to your own taste.

CANNELLINI HERB DIP

2 15-oz. cans cannellini beans, rinsed and drained (3 cups cooked)
¾ cup olive oil (substitute a little rosemary olive oil if you can find it)
2 Tbs. lemon juice
1 large garlic clove, peeled and minced/put through a press
1-2 tsps. fresh thyme, chopped (½ tsp. dried)
1-2 tsps. fresh rosemary, chopped (½ tsp. dried)
½ tsp. sea salt
A few good grindings of white pepper
Fresh parsley and/or toasted pine nuts for garnish

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Combine all ingredients in blender or food processor (add a little water if mixture is too thick). Transfer to serving dish and garnish as desired.

Split Pea Soup

Monday Night Writers’ Group tonight, and so I need a vegetarian/vegan dish ideal for a chilly New Hampshire evening. Change the original recipe's chicken broth to vegetable broth, omit the ham bone and optional diced ham or bacon garnish, and this French-inspired soup, my version of a classic potage, is perfect.

Split Pea Soup is one of my favorite potages santés (healthful soups), but don’t let the "healthful" fool you into thinking it isn’t delicious. My homemade vegetable broth is simmering now with the rest of the ingredients. The house smells divine, and we’ll enjoy the finished soup with crusty French bread and white wine. Here’s to another evening of inspired writing!

SPLIT PEA SOUP

2 Tbs. light olive oil                                   2-3 sprigs fresh thyme
1 large onion, chopped                              ½ tsp. dry chervil
2 stalks celery, chopped                            2 bay leaves
2-3 carrots, diced                                       1 tsp. salt
1 large russet-type potato, diced               Additional fresh marjoram
8 cups vegetable broth                                 or parsley, chopped for garnish
1 lb. dried split green peas                         Croutons, if desired
2-3 sprigs fresh marjoram

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1. Pick over the dried peas for foreign objects and set aside.

2. Heat oil in a soup pot over medium heat. Sauté onion until soft, then add celery and carrot and stir for 2 minutes. Add potatoes and stir another minute. Add hot broth and salt. Rinse the peas and add them to the pot. Stir well and bring to a boil.

3. Place herbs and bay leaves in bouquet garni bag and add to soup. (If you can't find fresh herbs, use 1 tsp. dried)

4. Cover and simmer until peas are falling apart, about 1-1¼ hours.

5. Remove bouquet garni. Pureé a few ladlesful of soup in a blender and return to pot, or run an immersion blender briefly through the pot. Correct seasoning and serve soup with desired garnish. Makes 6-8 generous main dish servings.

Trofie with Spinach, Garlic, and Shrimp

Trofie

Our writers' group revisited an old favorite tonight, a wonderful Italian casserole dish for seafood and pasta lovers. Vegetarians can omit the shrimp. Vegans can omit both shrimp and cheese, or serve Veggie cheese on the side. All variations are scrumptious.

Trofie, a thin, squiggly Ligurian pasta with tapered ends, is traditionally served with pesto sauce. It's perfect in this dish, as the spinach would become entangled in longer pastas like linguine. Don't let all the steps discourage you. This one is delicious!

TROFIE WITH SPINACH, GARLIC, and SHRIMP

Bread Crumb Topping
8 Tbs. fresh bread crumbs                     3 Tbs. chopped fresh parsley
3-4 garlic cloves                                      2 tsps. olive oil
3 tsps. grated Parmesan Reggiano        Salt and pepper

Pasta
2/3 cup extra virgin olive oil                 ¾ lb. trofie or other small pasta
6 garlic cloves, peeled and sliced           1 cup reserved pasta cooking water
A pinch of dried red pepper flakes        ¼ cup grated Parmesan Reggiano
10 oz. fresh spinach,                               1 lb. raw jumbo shrimp
        stemmed and chopped *                2-3 Tbs. dry white wine

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1. Make fresh breadcrumbs by dropping fresh or day old bread in the food processor with garlic cloves. Combine topping ingredients in small bowl and reserve.

2. In a large pasta pot, bring 4 quarts of water to a boil and add salt. Preheat the broiler.

3. In a large skillet, heat the olive oil and garlic over a low flame. Slowly cook the garlic slivers until they turn a light golden brown. Remove garlic slivers with a slotted spoon and discard.

4. Add red pepper flakes to the oil. Cook 30 seconds. Toss spinach in the oil. Add wine and cook until limp, turning often with tongs or a kitchen fork. Remove pan from  heat and reserve until pasta is done.

5. Plunge the pasta into the boiling water and cook until al dente. Just before draining the pasta, ladle 1 cup of cooking water into the spinach and oil and place the pan over moderate heat. Drain pasta and add to the pan with the spinach and oil. Sprinkle the cheese directly onto the pasta and toss well. Transfer pasta to an ovenproof serving platter and sprinkle with the breadcrumb mix. Broil until the crumbs are golden brown and serve immediately.
 
* Frozen chopped spinach, thawed before adding, works well. Decrease cooking time.
 
** To add shrimp, shell, clean, and sauté it with the spinach, but not too long, as it will continue to cook when the pasta is added, and again in the broiler.

Serve with crusty bread, salad, and white wine. Serves 4-6.

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Moroccan Carrot Salad

Summer has arrived, and for our latest writers’ meeting, I dusted off my Middle Eastern cookbooks to find something new, quick, easy, and good. This carrot salad, an acceptable blend of several recipes, did the trick. It's easy to do with a food processor, and the spices are subtle, the salad sweet and crunchy, a refreshing summer side dish. We enjoyed it with a green salad and Herbed Rice Ring. As always, feel free to experiment with the ingredients.

MOROCCAN CARROT SALAD

1 lb. carrots, peeled and coarsely grated
¼ cup olive oil
3 Tbs. honey (or agave syrup)
3 Tbs. fresh lemon juice
1 garlic clove put through a press
¼ tsp. dry ginger
¼ tsp. cinnamon
1 tsp. ground cumin
½ cup golden raisins
¼ cup fresh chopped parsley or cilantro, or a combination
Salt and freshly ground white pepper

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Fold all ingredients together in a large bowl. Transfer to serving bowl and refrigerate for several hours to let flavors blend. Garnish with additional parsley and/or cilantro and serve.

Borlotti Bean and Farro Soup

Our writers’ group performed like gladiators last night after enjoying farro, the ancestor of all grains, in a tasty Tuscan soup. Farro kept the Roman legions going, and for thousands of years before that, it nourished the ancient peoples of the Mediterranean. Added to pureéd borlotti beans and vegetables and served with a little sprinkle of Parmesan Reggiano, a drizzle of truffle oil, and maybe some homemade croutons, it makes a fantastic early spring supper. I adapted this recipe from one I found on epicurious.com.

BORLOTTI BEAN and FARRO SOUP

Borlotti Beans

1 cup dried borlotti or cranberry beans
3 Tbs. olive oil
1 large onion, coarsely chopped
3 carrots, peeled and coarsely chopped
2 celery ribs, coarsely chopped
4 garlic cloves, peeled and coarsely chopped
10 cups of vegetable or chicken broth,
          heated to simmering
4 plum tomatoes (about 1 lb.)
¼ cup chopped fresh parsley
12 large sage leaves

Farro

Several sprigs fresh thyme
3 bay leaves
1 tsp. kosher salt

1 cup pearled farro
Salt and freshly ground white pepper
Additional chopped parsley for garnish

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1. Remove any foreign matter from beans and soak overnight, about 12 hours. (Or quick-soak beans.) Rinse well and drain.

2. Bring a pan of water to a boil. Core tomatoes. Slice small crosses into each end. Dip in boiling water until skin begins to loosen, about 90 seconds. Remove from pan and peel. Cut tomatoes in half crosswise and squeeze seeds out. Chop tomatoes and reserve.

3. Heat oil in large soup pot over medium heat. Sauté onion, carrots, celery, and garlic until onion is soft, 10-15 minutes. Stir in broth, beans, tomatoes, parsley, and sage. Place bay leaves and thyme in spice bag and add to pot. Add 1 tsp. salt and bring to a boil. Reduce heat and simmer, covered, 2-3 hours, until beans are tender.

4. Discard bouquet garni. Carefully blend soup in batches until smooth. Return to pot (I find it easier to transfer soup to a new pot). Return soup to a boil and add farro. Simmer 30-45 minutes, stirring frequently, until farro is tender (it will be slightly chewy.)

5. Serve soup with freshly grated Parmesan Reggiano cheese (veggie cheese for vegans) and/or truffle oil, croutons, and crusty bread.
Serves 6-8.

Israeli Couscous with Pine Nuts

Whether you call it seksu, kuskus, or keskesu, couscous is a versatile and delicious dish. This North African staple has been around for centuries, traveling all over and leaving recipes in medieval cookbooks from Morocco to Brittany.

These tiny round grains of semolina pasta may be steamed or simmered in a variety of broths and served as a main course or side dish. I prefer the larger version, called pearl or Israeli couscous, and I’ve been making gorgeous salads with it all summer.

Israeli/pearl couscous comes in many flavors and may be made of different grains, such as barley or whole wheat. For this recipe, I used a tri-color semolina couscous for a festive touch and simmered it in homemade vegetable broth. We enjoyed it with grilled fish and steamed veggies, but this would be an outstanding side dish for a multitude of main courses.

ISRAELI COUSCOUS with PINE NUTS

3 Tbs. extra virgin olive oil                       1¾ cups pearl couscous
1 large shallot, chopped                            2 cups simmering broth
4 scallions, white parts chopped,             1 tsp. salt
       green stems sliced into rounds          ½ cup pine nuts, lightly toasted
2-3 garlic cloves, chopped                        Fresh parsley, chopped

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1.  Heat 2 Tbs. olive oil in a deep sauté pan (I use a non-stick pan for this recipe). Add the shallot and scallion whites and stir until tender and just starting to brown, about 7 minutes.

2.  Stir in remaining Tbs. olive oil and garlic and cook 1 minute more. Add the couscous and stir until the granules are coated with oil and no longer clump together, 2-3 minutes.

3.  Stir in heated broth and salt. Bring to a boil, then simmer, covered, 10-12 minutes, until broth is absorbed. Stir occasionally.

4.  Remove from heat. Stir in half the pine nuts and the parsley. Garnish with scallion greens and serve, passing the rest of the pine nuts at the table. Leftovers reheat well. Serves 4-6.

Chili Two Ways

"This is to thank you for all the special meals you make for me," said one of the talented writers in our Monday night writing group, and she handed me a brand new cookbook. She caught me off-guard—I truly enjoy hunting down vegetarian recipes that everyone in the group enjoys, and my husband enjoys them too.

The cookbook is The Flexitarian Table by Peter Berley, a neat collection of recipes that can be adjusted to please all the vegetarians and meat lovers in your life. A great idea, and inspiring to read, even though I've been cooking like this for a while now. Below is my own Chili Con Carne recipe in both its original form and with suggested changes to adapt it into a vegan delight.

CHILI TWO WAYS

3 Tbs. vegetable oil
1 large vidalia onion, peeled
4-5 garlic cloves, peeled
2 jalapeño chili peppers, seeded
1 red bell pepper, seeded
2 Tbs. chili powder
4 Tbs. ground cumin
2 lbs. lean ground beef OR 4-6 portobello mushrooms, chopped in processor
1 8-oz. can tomato sauce
1 28-oz. can crushed tomatoes
3 15-oz. cans mixed kidney beans, rinsed well and drained
               (increase to 5 cans if using mushrooms instead of beef)
2 tsps. dried oregano
1 13-oz. can beef OR vegetable broth
1½ cups dry red wine

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1. Heat oil in non-stick skillet. Prepare and process vegetables and sauté until soft, about 3 minutes. Stir in chili powder and ground cumin. Cook for one minute and transfer to 8-qt. stock pot.

2. Brown ground beef or mushrooms in the same skillet, breaking up meat and adding 1 tsp. salt, about 5 minutes. Transfer beef/mushrooms with slotted spoon to stock pot, leaving fat behind. Stir tomato sauce, tomatoes, oregano, and beans into stock pot. Add beef/vegetable broth and wine. Simmer about 2 hours.

3. Serve with chopped scallions, tortilla strips, sour cream/tofu sour cream, and grated Monterey Jack or similar cheese/veggie cheese. Plenty for 6-8.

Roasted Sweet Potato and Lentil Salad

Serve this colorful and nutritious vegetarian salad as a delicious main course or a fabulous side dish.

ROASTED SWEET POTATO and LENTIL SALAD

For the Lentils:
1 cup French green lentils (du Puy)
1 large bay leaf
3 large garlic cloves cut in half

For the Sweet Potatoes:
2 large sweet potatoes, peeled and cut into ½-inch cubes (about 4 cups)
2 Tbs. vegetable or light olive oil
1 Tbsp. chopped fresh rosemary

For the Dressing:
1/8 cup olive oil
2 Tbs. white balsamic vinegar
1 tsp. fresh lemon juice
1 large garlic clove, minced　
1 tsp. maple syrup
1 tsp. Dijon mustard
Salt and pepper to taste

To Finish the Salad:　
2 small seedless cucumbers, peeled and diced
4 scallions, white parts chopped, green tops sliced
1 15-oz. can chick peas, rinsed and drained well
¾ oz. pkg. fresh dill, chopped
½ cup fresh basil, roughly chopped

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1. Place lentils, garlic cloves, and bay leaf in a pot with cold water to cover by two inches. Bring to a boil. Simmer lentils until tender but not mushy, 15 to 20 minutes. Rinse in cool water and drain well, discarding bay leaves and garlic. Transfer to a large bowl.

2. To roast sweet potatotes, heat oven to 400 F. In a 9x13-inch pan, toss potato cubes with oil and rosemary. Cover with foil and roast for 12 minutes. Remove foil, shake pan, and continue roasting until potatoes are tender, about 12 -15 minutes more. Drain/cool on paper towels. (Sweet potatoes may be boiled - about 8-10 minutes, or steamed - about 6-7 minutes, until tender. Drain well.)

3. Blend ingredients for dressing together. Fold into lentils. Add potatoes and all remaining ingredients, folding gently to combine. Serve warm or at room temperature. Serves 4-6.

Mushrooms à la Greque

Cool and colorful, an antipasto is always perfect for supper on a hot summer evening. Our writers’ group enjoyed a sizable one last night before rolling up our proverbial sleeves and getting down to work. Our meal was nearly vegetarian (we had tuna in the cannellini beans and some hard-boiled eggs). Make your very own version by combining your favorite vegetables, fruits, grains, beans, cold cuts, and cheeses. If you do throw one one of these classic composed salads together, I strongly suggest you try adding these fabulous Greek-inspired mushrooms.

MUSHROOMS à la GREQUE

2 cups water
6 Tbs. olive oil
1/3 cup lemon juice
½ tsp. salt
1 large shallot, minced
6 sprigs parsley
1 small celery stalk
½ tsp. fennel seed
½ tsp. dried thyme
½ tsp. black peppercorns
½ tsp. coriander seeds
1 lb. fresh mushrooms caps, washed and trimmed
Minced parsley for garnish

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1. Combine water, olive oil, lemon juice, salt, and shallots in a 2½ quart saucepan. Place parsley, fennel, thyme, peppercorns, and coriander in a small bouquet garni bag or cheesecloth. Cut celery into large pieces and add to saucepan with spice bag. Cover tightly and simmer 10 minutes.

2. Add mushrooms to hot liquid and stir to coat them well. Cover and simmer 10 minutes, stirring occasionally.

3. Using a slotted spoon, remove mushrooms and arrange on serving dish. Boil cooking liquid rapidly until reduced to about ½ cup. Add salt and pepper to taste. Strain over mushrooms. Cover and chill thoroughly. Sprinkle with minced parsley just before serving. Serve alone as an appetizer or as part of an antipasto.



Clockwise: Cherry Tomatoes, Marinated Chickpeas, Sugar Snap Peas,
Orange Cauliflower, Purple Potatoes in Olive Oil and Garlic,
Baby Carrots, Asparagus, Yellow Zucchini, Red Quinoa,
Tuna and Cannellini Bean Salad
Center: Hard-Boiled Eggs and Mushrooms à la Grecque

Middle Eastern Zucchini Salad

Light, refreshing, easy. What more could you want for a wonderful summer side dish, brought to us by the Arabs via Sicily and Spain? This one is sure to help use up all that extra zucchini in the garden!

MIDDLE EASTERN ZUCCHINI SALAD

1 zucchini squash (about 1 lb.)
1 summer squash (about 1 lb.)
2 Tbs. olive oil
2-3 large garlic cloves, minced
2 Tbs. toasted pine nuts, plus extra for garnish
2 Tbs. golden raisins
1 tsp. dried mint (look for Syrian/Tabbouleh mint)
Salt and white pepper to taste
1 Tbs. fresh lemon juice

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1. Slice squash into ¼-inch slices (I use my food processor's thickest slicing blade)

2. Heat garlic and oil in frying pan until garlic is fragrant. Add squash. Sauté over moderate heat until heated through. Add pine nuts and raisins. Sauté until heated through.

3. Add mint and salt and pepper. Stir until squash is tender crisp. Remove from heat and let cool.

4. Stir in lemon juice. Transfer to serving dish and garnish with additional toasted pine nuts. May be served warm or cold.