Kale Pesto

1/2 cup pepitas
1 small garlic clove (raw or roasted)
1/4 cup grated Parmesan cheese
Heaping 1/4 teaspoon sea salt
Freshly ground black pepper
2 packed cups chopped kale
2 tablespoons lemon juice
1/2 cup extra virgin olive oil

In a food processor, pulse the pepitas and garlic until the pepitas are ground up.  Add the cheese, salt, and several grinds of pepper, and pulse again.

Add the kale and lemon juice.  With the food processor running, drizzle in the olive oil and process until combined.  Season to taste.

Note: If the pesto is too bitter, add 1/4 teaspoon maple syrup or honey.

Makes 1 cup.

From Love and Lemons blog

Asparagus and Crispy Cannellini Beans

1 15-ounce can cannellini beans, drained and rinsed
Kosher salt
8 ounces asparagus
6 tablespoons extra virgin olive oil, divided
Freshly ground black pepper
4 ounces arugula
3 ounces shaved Parmegiano-Reggiano cheese

Heat the oven to 375 F.  Line a baking sheet with towel(s), and spread the beans out to dry while the oven is heating.

Bring a large pot of water to boil and add 1 tablespoon of salt.  Add the asparagus and blanch for 1 minute.  Drain and quickly plunge the asparagus into cold water to cool.  Cut lengthwise into 2-inch pieces.

Remove the towel, and spread the beans on the baking sheet.  Drizzle 3 tablespoons of olive oil over the beans, season with 1 1/2 teaspoons of salt and a few grinds of black pepper, and toss to fully coat.  Transfer to the oven and cook for 20 minutes, until browned and crisp.  Remove and cool to room temperature.

In a large bowl, place the arugula, asparagus, cheese, and beans.  Right before serving, slowly drizzle in about 3 tablespoons of olive oil and gently toss.

Serves 2 to 4.

From The Pasta Friday Cookbook by Allison Arevalo, via Food52 blog, with minor changes

Swiss Chard and Artichoke Pizza

Pizza dough (or puff pastry, if you defrost that instead by mistake - hee hee)
6 to 8 ounces mozzarella, thinly sliced or shredded
3 tablespoons olive oil
1 cup finely chopped onion
4 cloves garlic (or roasted garlic), minced
1 bunch Swiss chard (about 12 ounces or 4 packed cups of leaves), leaves and stalks separated and both chopped into small pieces
1 14-ounce can artichoke hearts (packed in water), drained and rinsed, chopped into small pieces
3/4 cup freshly grated Parmesan cheese

Heat oven to 500 degrees.

Heat olive oil in a 4-quart or larger pot.  Add onion and chopped Swiss chard stalks.  Cook over medium heat, stirring frequently, until soft, about 6 to 8 minutes.

Add garlic and cook, stirring frequently, about 2 minutes; do not let the garlic brown.

Stir Swiss chard leaves and chopped artichoke hearts into onion mixture.  Cover and cook, stirring occasionally, about 10 to 12 minutes.

Remove pan from heat and let chard mixture cool slightly.  Stir in Parmesan. 

Shape the dough on a baking sheet/pizza pan.  Spread the chard mixture evenly over the dough, then top with mozzarella.

Bake for 12 to 15 minutes, or until the crust is golden and the cheese is starting to brown.  Slice and serve.

From Food 52.

Saucy Tahini Noodles with Honeyed Sweet Potatoes

2 small sweet potatoes, sliced into 1/4 inch rounds

2 tablespoons extra virgin olive oil

1 tablespoon honey

Crushed red pepper flakes

Kosher salt

8 ounces rice noodles or soba noodles

For tahini sauce:

1/4 cup tahini

1/4 cup low sodium soy sauce or tamari

1 tablespoon toasted sesame oil

1 tablespoon honey

2 teaspoons chili paste (I use sambal oelek)

1 inch fresh ginger, grated

1 clove garlic, minced or grated

Juice from 1 lime

1/4 cup fresh basil, chopped

1/4 cup fresh cilantro, chopped

1 bunch kale, spinach, or bok choy, chopped

Sliced cucumbers and toasted sesame seeds, for serving

Heat the oven to 425 degrees F.  On a rimmed baking sheet, combine the sweet potatoes, 2 tablespoons olive oil, honey, crushed red pepper flakes, and a pinch each of salt and pepper.  Arrange in an even layer.  Transfer to the oven and roast for 25-30 minutes, tossing halfway through cooking, until the potatoes are caramelized.  During the last 5 minutes of cooking, add the greens to the sheet pan and toss with 1 tablespoon olive oil and a pinch each of salt and pepper.  Cook until wilted.

Meanwhile, bring a large pot of water to a boil.  Cook the noodles according to package directions.

Make the tahini sauce:

Combine in a food processor the tahini, soy sauce, sesame oil, honey, chili paste, ginger, garlic, and 2 tablespoons water.  Pulse until combined and smooth, adding additional water as needed to thin the sauce.  Pour the sauce over the hot noodles.  Add the lime juice, basil, and cilantro, tossing to combine.

Divide the noodles between bowls.  Top with sweet potatoes and greens.  Sprinkle on sesame seeds and finish with cucumbers.  Enjoy warm or at room temperature.

From Half-Baked Harvest blog

Thai Tofu Curry with Squash and Spinach

1 14-ounce block firm tofu, drained
1 tablespoon vegetable or coconut oil
1 large yellow onion, diced
1 1/2 teaspoon ginger, grated
1 1/2 pounds butternut or kabocha squash, seeded and cut into 1-inch cubes
2 tablespoons Thai red curry paste
1 tablespoon curry powder
Salt to taste 
2 teaspoons brown sugar
1 teaspoon fish sauce (optional)
1 cup vegetable or chicken stock
1 cup coconut milk
4 to 5 ounces baby spinach leaves 

Garnish: Thai basil leaves, roasted and crushed peanuts, fresh cilantro leaves, lime wedges

Cut tofu into 1/2-inch slices.  Sandwich the slices in a single layer between paper towels or a folded kitchen towel, and press firmly to wick away as much moisture as possible.  Cut the slices into 1/2-inch cubes.  Set aside.

Select the high Saute setting on the Instant Pot, and add the oil to the pan.  Add the onion and saute until lightly browned.  Add the ginger and squash cubes and saute for a few more minutes.  Add the red curry paste and curry powder, along with a little salt.  Stir until the curry paste evenly coats the squash.  Add the brown sugar, fish sauce, and vegetable or chicken stock.

Secure the lid of the Instant Pot, and set the pressure release valve to sealed position.  Press the Cancel button to reset the cooking program, then select the Pressure Cook setting and set the cooking time for 1 minute at low pressure.  

When the cooking program ends, perform a quick pressure release by moving the pressure release valve to the vent position.  Open the pot and stir in the coconut milk, then add the tofu and spinach.  Press the Cancel button to reset the cooking program, then select the Saute setting.  Let the curry come up to a simmer and cook for 2 minutes, stirring occasionally and gently, being careful not to break up the tofu.  Press the Cancel button to turn off the pot.  Garnish curry as desired, and serve with rice.

Serves 4.

Assembled from several recipes, including Thai Butternut Squash Curry from CurryTrail blog

Swiss Chard and Sweet Potato Gratin

1/4 cup (1/2 stick or 2 ounces) butter

1 small onion, finely chopped

3 pounds Swiss chard, leaves and stems separated and both cut into 1-inch pieces (keep separated)

Pinch of nutmeg

2 cups heavy cream or whole milk

2 garlic cloves, minced

2 tablespoons flour

2 pounds medium red-skinned sweet potatoes (yams), peeled and cut into 1/8-inch thick rounds

1 tablespoon minced fresh thyme

Fine sea salt

Freshly ground black pepper

1 1/4 cups (about 5 ounces) coarsely grated Gruyére cheese

Prep greens: Cook onion in 2 tablespoons butter in a wide 8-quart heavy pot over moderately low heat, stirring, until softened.  Add chard stems, pinch of nutmeg, and salt and pepper to taste, and cook, stirring, until vegetables are tender but not browned, about 8 minutes.  Increase heat to moderately high and add chard leaves by large handfuls, stirring, until all greens are wilted.  Season with salt and pepper, then transfer greens to a colander to drain well and press out liquid with back of a large spoon.

Make sauce: Combine cream or milk and garlic in small saucepan; bring to simmer, then keep warm.  Melt two tablespoons butter in a medium heavy saucepan over moderate heat and stir in flour.  Cook roux, whisking, one minute, then slowly whisk in warm cream/milk and boil, whisking, one minute.  Season sauce with salt and pepper.

Assemble gratin: Heat oven to 400°F.  Butter deep 9×13 baking dish.  Spread half of sweet potatoes in the prepared baking dish. Sprinkle with salt, pepper, a quarter of the thyme, and a 1/4 cup of the cheese.  Distribute half of the greens mixture over the cheese, then sprinkle another quarter of the herbs and 1/4 cup of the cheese over it.  Pour half of bechamel sauce over the first two layers, then continue with the remaining sweet potatoes, more salt, pepper, herbs and cheese, and then the remaining greens and herbs.  Pour the remaining sauce over the top of the gratin, pressing the vegetables slightly to ensure that they are as submerged as possible.  Sprinkle with the last 1/4 cup of cheese.

Bake gratin for about 1 hour until golden and bubbly, and most of the liquid is absorbed.  Let stand 10 minutes before serving.

Do ahead: You can make the entire gratin but not bake it up to a day in advance and keep it in the fridge.  You can also make and bake the gratin and reheat it. Gratins reheat well, but they take almost as much time to gently heat through as they do to bake in the first place, especially deep ones like this.

Serves 12.

From Smitten Kitchen, with very minor changes

Pesto Potato Pizza

2 teaspoons dried oregano

1 tablespoon raw sesame seeds

1 tablespoon fresh grated lemon zest

1 teaspoon ground cumin

Kosher salt and black pepper

1/2 pound pizza dough, at room temperature

Extra virgin olive oil, for drizzling

1/3 cup Arugula Pesto

1 medium potato, very thinly sliced

8 ounces burrata cheese or soft mozzarella cheese

1/2 cup fresh basil or or lemon basil leaves or 1 cup arugula leaves

Crushed red pepper flakes

Heat the oven to 450 degrees F.  Grease a large baking sheet with olive oil, or sprinkle cast iron pizza pan with cornmeal.

In a small bowl, combine the oregano, sesame seeds, lemon zest, cumin, and generous pinches of salt and pepper.

On a lightly floured surface, push/roll the dough out until it is pretty thin (about a 10-12 inch circle).  Transfer the dough to the prepared baking sheet or pan.  Rub the dough with olive oil and sprinkle with the seed mix, using as little or as much as you'd like.  Spread the dough with pesto and layer on the sliced potatoes, drizzling them lightly with olive oil, salt and pepper.  Transfer the pizza to the oven and bake for 10-15 minutes, or until the crust is golden and the potatoes are crisp.  

Remove from the oven and top with lumps of burrata or mozzarella.  Allow the cheese to sit on the pizza and warm through, about 5 minutes.  Sprinkle on the basil or arugula and crushed red pepper flakes.

Makes one 10-12 inch pizza.

From Half Baked Harvest blog

Roasted Cauliflower Salad with Lemon Tahini Dressing

1 cauliflower

1/2 red onion

2 tablespoons olive oil

Salt and pepper to taste

Lemon tahini dressing:

1/3 cup tahini

1/3 cup water

1/4 cup lemon juice

2 cloves garlic, minced

1/2 tsp cumin

1/4 tsp cayenne

1/4 tsp salt

Spiced chickpeas:
15 ounce can of chickpeas

1 tablespoon olive oil

1/2 teaspoon smoked paprika

1/4 teasoon garlic powder

1/4 teaspoon cayenne

Salt and pepper to taste

4 cups baby spinach or other greens

1/2 bunch parsley

Heat the oven to 400º F. 

Cut the cauliflower into small florets.  Slice the red onion into 1/4-inch strips.  Drizzle the cauliflower and onions with olive oil and season with a pinch or two of salt and pepper; toss until coated.  Place them on a baking sheet.  Roast for 20 minutes, then stir, return to the oven, and roast for an additional 10-15 minutes, or until the cauliflower is tender and browned on the edges. Let cool slightly.

While the cauliflower and onions are roasting, make the lemon tahini dressing. Add the tahini, water, lemon juice, garlic, cumin, cayenne, and salt to a blender. Blend until smooth, then refrigerate until ready to serve.

Drain and rinse the chickpeas. Add them to a skillet along with the olive oil, smoked paprika, cayenne, and a pinch of salt and pepper. Stir and cook the chickpeas over medium heat for about five minutes, or until they sizzle and become slightly crispy. Remove the chickpeas from the heat.

Slice spinach leaves into 1/2-inch strips.  Pull the parsley leaves from their stems and roughly chop the leaves into small pieces (about 1 1/2 cups loosely  packed, once chopped).  Combine the roasted cauliflower and onions in a bowl with the spiced chickpeas, spinach, and parsley.  Drizzle the lemon tahini dressing over top, and toss to combine. Serve warm or cold.

Serves 4.

From BudgetBytes blog, with some changes

Avocado, Cucumber, and White Bean Wrap

Soft Wrap Bread

White Bean Spread

Sliced avocados
Thinly sliced cucumbers
Other options: Arugula, thinly sliced sweet onion, tomato slices
Mayonnaise mixed with capers and harissa to taste

Spread bean spread on bread, add vegetables, drizzle with harissa and caper mayonnaise.

Marinated Tofu Wrap with Spicy Cabbage Slaw

For tofu:

8 ounces extra-firm tofu

3 tablespoons olive oil

1/4 cup low-sodium tamari

3 teaspoons minced garlic

1/2 teaspoon chili powder

1/2 teaspoon ground black pepper

2 cups cooked basmati rice

For slaw:

1 pound red cabbage, finely shredded

1/2 pound carrots, grated

1/2 small white onion
3 tablespoons olive oil

3 tablespoons apple cider vinegar

1 teaspoon whole brown mustard seeds

1 teaspoon crushed red chili flakes

1 tablespoon fresh ginger, minced

3/4 teaspoon sugar

1/4 teaspoon sea salt

For dressing:

2/3 cup mayonnaise

1 tablespoon sriracha

4 10-inch whole wheat tortillas

1 ounce arugula leaves or micro greens

Cut tofu in half length-wise and width-wise. Place on paper towels and allow to drain for 10 minutes to remove excess water. In a small bowl, whisk together 3 tablespoons olive oil, tamari, 3 teaspoons minced garlic, chili powder and ground black pepper to make the tofu marinade. Place the tofu in a shallow dish and pour the marinade over it. Marinate for at least one hour, turning the tofu halfway through.

Cook the rice.

Combine red cabbage, carrot and onion in a bowl and set aside.  Combine 3 tablespoons olive oil with the apple cider vinegar, mustard seeds, chili flakes, ginger, sugar and salt in a small sauce pan and bring to a boil. Pour the hot dressing over cabbage mixture and toss. Allow to cool, tossing occasionally.

In a small bowl, whisk together the mayonnaise and sriracha.

In a medium sauté pan, heat 2 tablespoons olive oil over medium heat, place marinated tofu in the pan and cook for 3 minutes per side or until tofu is golden in color. Remove and slice into 1/4-inch strips.

Assemble the wraps by placing equal portions of basmati rice, spicy slaw, tofu and arugula in the middle third of each tortilla. Top with the sriracha mayonnaise and fold the tortilla over the filling.

Serves 4.

From StrongerTogether.coop

Red Winter Minestrone with Winter Greens Pesto

For the Winter Greens Pesto (makes more than you need for soup):

Greens from 1 bunch beets

Greens from 1 bunch turnips

1 bunch kale

2/3 cup extra-virgin olive oil

2 cloves garlic

1 ounce parmigiano-reggiano cheese

1/2 teaspoon kosher salt

Make Pesto:

Bring a large pot of salted water to a boil and set up a large bowl full of ice water.  Strip the beet greens, turnip greens, and kale from their coarse stems and wash them well.  Put each bunch, one at a time, into the boiling water, and cook until they turn bright green and fairly limp.  Use tongs to transfer immediately to the ice bath (where they can all swim together.)

Remove from the ice bath and squeeze out as much moisture as possible.  Puree the greens, olive oil, garlic, cheese, and 1/2 teaspoon of salt in a blender.  Taste and adjust seasoning, then reserve in the refrigerator, covered directly on the surface with plastic wrap.

For the Red Winter Minestrone:

1/4 cup + 2 tablespoons extra virgin olive oil (divided)

1 white onion, finely diced or grated

2 roma tomatoes, or two canned tomatoes, finely chopped or grated (leave out skins if using fresh)

4 cloves garlic, minced

1 handful parsley leaves

1 pinch chili flakes

1 bay leaf

1 teaspoon minced rosemary leaves

Kosher salt

1 leek, white and light green parts, cut into 1/2″ wide half-moons and well-washed

1 medium carrot, peeled and cut into 1/8″ thick circles

1/2 pound turnips, peeled and cut into 1/3″ cubes

1/2 pound beets, peeled and cut into 1/3″ cubes

1 cup dry white wine

Handful of green beans, cut into 1″ lengths

2 cups canned or cooked white beans (cannelini or similar) – reserve canning liquid or 3 cups of the cooking liquid if you cooked them yourself

Lemon juice (optional)

In a big soup pot, heat 1/4 cup of the olive oil over medium-high heat.  Add the onion, tomato, garlic, parsley, chili flakes, bay leaf and rosemary and 1/2 teaspoon kosher salt.  Cook, stirring occasionally, for about 5 minutes, then reduce the heat to medium-low.  Keep cooking until you’ve got a well-caramelized, somewhat uniform base (sofrito).  This will probably take at least 20-30 minutes.

Add the remaining 2 tablespoons of olive oil, and the leeks, carrot, turnips and beets.  Raise heat to medium-high again.  Cook, stirring occasionally, for 5 minutes.  Add the white wine and deglaze (scrape) the bottom of the pot with your spatula to dislodge any delicious browned bits.  Cook for 2 minutes to boil off most of the alcohol.  Add the green beans, white beans, and 3 cups of the bean cooking liquid and 2 cups of water (or, failing that, 5 cups of water).  Bring to a boil, reduce to a simmer, and cook for a few more minutes.  Taste and adjust seasoning.  It will certainly need more salt, and you might also like a squeeze of lemon juice.

Divide among heated bowls and serve with a generous dollop of the winter greens pesto, which can be stirred in.

Serves 4.

From Herbivoracious.com

Roasted Cauliflower and Chickpea Salad

1 head cauliflower
1 to 2 15-ounce can(s) chickpeas, rinsed and drained
2 tablespoons dijon mustard
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons red wine vinegar
Pinch of salt
Pinch of black pepper
About 4 cups spinach leaves (baby spinach, or chopped into bite-size pieces)
1/3 cup parsley, chopped

Heat oven to 400° F. 

Cut the cauliflower into small florets.  Place the cauliflower and chickpeas in a large baking dish and toss with 1 tablespoon olive oil and season with salt and pepper.  Roast for about 45 minutes, until cauliflower and chickpeas are nicely browned.

Meanwhile, whisk together the mustard, 2 tablespoons olive oil, vinegar, and pinches of salt and pepper.

Toss roasted cauliflower and chickpeas with spinach and dressing.  Add parsley and toss to combine.

Serves 4.

From TheWheatlessKitchen.com, with change

Spinach Pooris

250 grams (9 ounces) spinach
500 ml (18 fluid ounces) boiling water
300 grams (10 1/2 ounces) chapatti flour (or 150 grams whole wheat flour and 150 grams unbleached all-purpose flour), plus extra for dusting
1 teaspoon salt
1/2 teaspoon chilli powder
Canola oil, for deep-frying

Put the washed spinach leaves in a large pan and pour in the measured boiling water.  Cover the pan with a lid and cook over medium heat for 4 minutes, THEN DRAIN THOROUGHLY.  Blend the spinach to a puree using a hand-held blender or food processor.

In a large bowl, mix the flour, salt, and chilli powder together.  Add the spinach puree and mix well, bringing the mixture together into a dough.  If the mixture will not bind, add 2-3 tablespoons water - the dough should be soft but not wet.  Knead it on a lightly floured surface for 2 minutes, then place it in a bowl, cover with clingfilm, and leave it to rest at room temperature for 30 minutes.  

Divide the dough into 18-20 portions and roll out each one into a 3-inch circle.

Pour oil into a tall saucepan to a depth of one-third.  Heat the oil over a medium heat until a breadcrumb sizzles and turns brown when dropped into it.  Once oil is hot, fry 1 poori at a time for 1 minute on each side until golden brown; spoon hot oil over the top of the poori immediately after dropping it into the oil to encourage it to puff up.  Drain on a plate lined with paper towels.  Serve hot.  The dough will keep, refrigerated, in an airtight container for up to 3 days.

Serves 4.

From The Cardamom Trail by Chetna Makan, with minor change

Kale, Roasted Brussels Sprout, and Farro Salad

1 pound Brussels sprouts
1 small onion
Olive oil
Salt and pepper
4 to 5 cups vegetable stock
1 cup farro
Salt and pepper
2 teaspoons dried basil
2 teaspoons dried oregano
Balsamic reduction
2 to 4 ounces kale
Extra-virgin olive oil

Heat oven to 400° F.  

Trim the ends of the Brussels sprouts, and remove any yellow or brown outer leaves.  Cut large sprouts in half.  Cut onion into large dice.  Toss Brussels sprouts and onions in a bowl with 3 tablespoons olive oil and generous pinches of salt and pepper.  Spread vegetables in a baking dish and roast for 20 to 30 minutes, or until golden brown.

Meanwhile, bring 4 cups vegetable stock to a boil.  Add farro and reduce heat slightly.  Stir in basil and oregano.  Partially cover; cook for 12 to 15 minutes, or until tender.  Add vegetable stock as needed, so that some liquid remains with the farro when cooking is complete.  Season with salt and pepper to taste.  Add balsamic concentrate.  

Chop kale roughly, or slice it into ribbons.  

Combine roasted Brussels sprouts and onions, cooked farro, and kale, in a bowl.  Stir in extra-virgin olive oil to taste.

Serves 2 to 4.

Recipe by me!

Roasted Butternut and Kale Salad

1/2 cup peeled, cubed butternut squash
Extra virgin olive oil
Salt and freshly ground pepper
1 bunch kale (lacinato or dinosaur), ribs removed, leaves finely sliced, about 2 1/2 cups
1/4 cup almonds, cut roughly in half
Fresh lemon juice
Parmesan or pecorino cheese

Heat the oven to 425 degrees F.  Line a baking sheet with parchment paper.

Toss the squash cubes in just enough oil to coat, and season with salt and pepper.  Spread on the baking sheet, leaving space between each piece.  Roast in the oven until tender and caramelized, 30 to 40 minutes, tossing with a spatula every 10 to 15 minutes.  Toast the almonds on a baking sheet in the same oven until they start to smell nutty, tossing once, about 10 minutes. Let cool.

Reduce oven heat to 350 F.  Spread kale on baking sheet or sheets, and roast until crispy, about 10 minutes.

In a large mixing bowl,toss the kale with the almonds and squash.  Season to taste with lemon juice and olive oil, using about 1 tablespoon lemon juice and 2 tablespoons oil.  Season to taste with salt and pepper.

Divide the salad between two bowls.  Garnish with shaved cheese and serve.

Serves 2.

From Food52 Genius Recipes by Kristen Milgore, via 101 Cookbooks, with changes

Crispy Roasted Kale

2 bunches curly kale (about 2 1/2 pounds)
1/4 cup good olive oil
Kosher salt and freshly ground black pepper
Fleur de sel

Heat the oven to 350 degrees F.  Arrange 3 oven racks evenly spaced in the oven.

Lay each kale leaf on a board and, with a small sharp knife, cut out the hard stem.  Tear large leaves in half.  Place the kale in a large bowl of water and wash it well.  Drain the kale and dry it in a salad spinner.  Dry the bowl, and put the kale back in the bowl.

Toss the kale with the olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon pepper.  Divide the kale among 3 sheet pans or roast them in batches.  If you put too much kale on one pan, it will steam rather than roast and will never become crisp.  Roast for 15 minutes, until crisp. Sprinkle with fleur de sel and serve hot.

Serves 6.

From Ina Garten / Barefoot Contessa

Chard, White Bean and Potato in Chili, Basil and Tomato Broth

2 pounds tomatoes, quartered
2-4 fresh red chilies, thinly sliced
Olive oil, for coating

Olive oil, for cooking
2 onions, thinly sliced
3 garlic cloves, thinly sliced
1 large bunch fresh basil
5 cups vegetable stock
11 ounces potatoes (about 2 medium), peeled and diced
Medium bunch chard leaves
1 cup drained and rinsed canned cannellini beans 
Salt

Heat oven to 400°F.

Toss the tomatoes and chilies in an oven dish with enough olive oil to coat.  Season with salt and roast for 20 minutes or until the tomatoes are beginning to color.

Heat 2 tablespoons olive oil in a saucepan over medium heat.  Saute the onions and garlic for 7-8 minutes.  Chop the basil coarsely, add it to the pan, and cook for 2 minutes more.  

Add the roasted tomatoes to the saucepan along with about 2 cups of the vegetable stock.  Bring to a boil and simmer for 5 minutes.  

Blend tomato and onion mixture to a puree and pass through a sieve, saving the liquid and discarding the solids. Return the liquid to the pan.  Add the remainder of the stock, and bring back to a boil. Simmer for 10 minutes.  Season with salt.

Bring a small saucepan of water to boil, add the potatoes and simmer for 10-12 minutes, until almost done. Drain.

Cut the chard leaves at the base; discard the stalk ends.  Coarsely chop the leaves, stripping and removing any thick stalks and slicing them thinly.  Heat 2 tablespoons olive oil in a heavy saucepan over high heat.  Add the chard and saute, stirring, for 5-7 minutes, until tender.  Add the potatoes and beans and about a cup of the stock mixture.  Simmer for 5 minutes, until the potato is cooked and the stock is absorbed.

Ladle some of the stock mixture into shallow bowls and pile some of the vegetables in the center.

Serves 4.

From For the Love of Food by Denis Cotter

Lime, Chili, and Mint Salad

Dressing:
2 tablespoons rice vinegar
1 tablespoon sugar
1/2 tablespoon Thai fish sauce
Juice of 1 lime
1 tablespoon chopped peanuts or 2 teaspoons sesame seeds
2 tablespoons peanut oil
1 teaspoon soy sauce

Salad:
10 radishes, cut into matchsticks or grated
5 napa cabbage leaves, shredded
1 carrot, cut into matchsticks or grated
Leaves from 4 sprigs of mint, torn
3 cups arugula or mizuna
1 cup radish sprouts

To make the dressing, whisk all the ingredients, except the oil, together.  The sugar should dissolve in the lime juice.  Whisk in the oil and taste for seasoning.

Toss all the salad ingredients with the dressing.


Serves 4.

From A Change of Appetite by Diana Henry, with minor changes

Spinach Soup with Indian Spices

3 tablespoons ghee

1 large red onion, chopped

1 clove garlic, minced

3 tablespoons white rice

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

7 cups vegetable stock

1 bunch spinach weighing at least 1 pound (about 4 cups leaves)

1/2 cup light cream

Grated peel and juice of 1 lemon

Pepper

Warm the ghee in a soup pot and add the onion, garlic, rice, salt, and spices.  Cook everything together over medium-low heat, stirring occasionally, for about 5 minutes.  Add 1 1/2 cups stock and simmer for 10 minutes.

Slice the stems off the spinach, and remove the bruised and wilted leaves.  Wash the spinach in two changes of water.  Add the spinach leaves to the pot, cover, and let them wilt down.  Add remaining 5 1/2 cups stock.  Bring to a boil and simmer for 5 minutes.  Cool the soup briefly, then puree in a blender.  Return to the pot and stir in the cream and grated lemon peel.  Season to taste with the lemon juice, freshly ground black pepper, and more salt, if needed.  If necessary, thin the soup with stock or water.

Serves 4 to 6.

From The Greens Cookbook by Deborah Madison

White Bean Soup

2 tablespoons olive oil

1 carrot, peeled and diced

1 onion, peeled and diced

3 garlic cloves, chopped

2 celery stalks, diced

1 fennel bulb, finely diced

1 teaspoon dried fennel seeds

1 tablespoons chopped fresh rosemary leaves or 1 teaspoon dried

1/4 teaspoon crushed red pepper flakes

1 teaspoon kosher salt

1/2 teaspoon black pepper

1 head roasted garlic, peeled

2 cups cooked white cannellini beans, rinsed and drained

6 cups chicken or vegetable stock

1 bunch escarole or spinach, well-washed and torn apart

Place a large stockpot over medium heat and, when it is hot, add the oil.  Add the carrot, onion, garlic, celery, fennel, fennel seed, rosemary, red pepper flakes, salt, and pepper, and cook until the vegetables become translucent, about 5 to 10 minutes.

Add the roasted garlic, beans, and chicken or vegetable stock, and raise the heat to high.  Bring to a boil and lower the heat to low.  Simmer, uncovered, for 20 minutes.

Place half the soup in a blender or food processor and pulse until the mixture is thick but not completely smooth.  Return it to the stockpot.

Add the escarole or spinach, if desired, and cook until wilted.  Serve immediately, cover, and refrigerate for up to 3 days, or freeze up to 3 weeks.

Makes about 8 cups.

From The Figs Table by Todd English and Sally Sampson