Black Bean Soup with Meyer Lemon Crème Fraîche

This hearty soup is perfectly topped off by a zesty dollop of crème fraîche flavored with sweet-tart Meyer lemon. To make the topping, in a small bowl, combine 1/2 cup (4 oz./125 g.) room-temperature crème fraîche or sour cream; the grated zest of 1 Meyer lemon; 1 Tbs. fresh Meyer lemon juice; and a pinch of salt.

Black Bean Soup with Meyer Lemon Crème Fraîche

1/2 lb. (250 g.) dried black beans, picked over and rinsed

1 Tbs. olive oil

1 small white onion, chopped

2 cloves garlic, minced

1 small jalapeno chile, seeded and minced

1 tsp. ground cumin

1/4 cup (2 fl. oz./60 ml.) dry sherry

4 cups (32 fl. oz./1 l.) chicken or vegetable broth

Salt and freshly ground pepper

Meyer lemon crème fraîche (left)

2 green onions, dark and light green parts only, sliced (optional)

Place the dried beans in a bowl with cold water to cover and soak for at least 4 hours or up to overnight. Drain.

In a large, heavy pot, warm the oil over medium-high heat. Add the onion and garlic and saute until softened, about 5 minutes. Add the jalapeno and cumin and cook, stirring constantly, for 2 minutes. Add the beans, sherry and broth and bring to a boil. Reduce the heat to low and simmer, covered, until the beans are tender, about 1 1/4 hours.

For a smooth soup, remove the pot from the heat and let cool slightly. Working in batches, puree the soup in a blender. Return to the pot and warm over low heat. Season with salt and pepper.

Top the soup with the crème fraîche and green onions, if using, and serve. Serves 4-6.

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Carrot & Coconut Puree with Curried Almonds

Bright coriander harmonizes with two kinds of sweetness in this soup — a familiar, earthy sweetness from the carrots and a more exotic, tropical sweetness from the coconut. Serve as a first course or add a green salad for a light dinner.

Carrot & Coconut Puree with Curried Almonds

1 1/2 tsp. sugar

Salt and freshly ground pepper

1/4 tsp. ground coriander, plus 1 Tbs.

1/2 tsp. curry powder

1 1/2 tsp. unsalted butter, plus 3 Tbs.

1/2 cup (2 oz./60 g.) sliced almonds, toasted

1 yellow onion, chopped

2 lb. (1 kg.) carrots, peeled and thinly sliced

1/4 cup (1 oz./30 g.) unsweetened shredded coconut, toasted

1/2 tsp. ground ginger

4 cups (32 fl. oz./1 l.) chicken or vegetable broth

2 cans (14 oz./440 g. each) coconut milk

2 tsp. rice vinegar

Stir together 1/2 teaspoon of the sugar, 1/4 teaspoon salt, the 1/4 teaspoon coriander, and the curry powder.

In a nonstick frying pan, melt the 1 1/2 teaspoon butter with 1 tablespoon water and the remaining 1 teaspoon sugar over medium-high heat. Bring to a boil, swirling the pan to blend. Add the almonds, stir to coat, and cook until the liquid is almost evaporated, about 45 seconds. Transfer to the bowl with the spice mixture and toss to coat the almonds evenly. Pour onto a piece of parchment paper, spread in a single layer, and let cool.

In a large, heavy pot, melt the 3 tablespoons butter over medium-high heat. Add the onion, carrots, coconut, ginger, and the 1 tablespoon coriander and stir to combine. Reduce the heat to low, cover, and cook until the vegetables give off some of their liquid, about 10 minutes. Add the broth, raise the heat to high, and bring to a boil. Reduce the heat to low, cover, and simmer until the carrots are tender, about 20 minutes. Remove from the heat and let cool slightly.

Working in batches, puree the soup in a blender. Pour into a clean pot. Add the coconut milk (reserve some for serving), the vinegar, and 1 teaspoon salt. Cook gently over medium-low heat, stirring occasionally, until heated through, about 10 minutes. Serve, sprinkled with the spiced almonds and swirled with coconut milk. Serves 6-8.

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Spring Pea Soup with Grilled Ham and Cheese

Fresh soup and a quick sandwich create a simple weeknight dinner for spring. Here, garden-fresh peas are pureed into a smooth soup and accompanied by a grilled ham and cheese sandwich for a family-friendly meal.

Spring Pea Soup with Grilled Ham and Cheese

4 Tbs. olive oil

2 shallots, thinly sliced

1 garlic clove, minced

1 lb. fresh or frozen peas, blanched

2 cups vegetable stock

20 large fresh mint leaves, plus slivered mint for garnish

Kosher salt and freshly ground pepper, to taste

8 slices country-style bread, each 1/2 inch thick

2 Tbs. Dijon mustard

8 oz. thinly sliced Black Forest ham

5 oz. grated Gruyère cheese

Crème fraîche for serving

In a sauté pan over medium heat, warm 2 Tbs. of the olive oil. Add the shallots and cook, stirring occasionally, until softened, 3 to 5 minutes. Add the garlic and cook, stirring, for 1 minute. Transfer the shallot mixture to a Vitamix blender and add the peas, stock and mint leaves. Slowly bring the Vitamix up to full speed and blend until the soup is hot, about 6 minutes. Season the soup with salt and pepper.

Meanwhile, preheat an electric panini press on the “panini” setting according to the manufacturer’s instructions. Place the bread on a work surface and brush with the remaining 2 Tbs. olive oil. Turn 4 of the slices over and spread each with 1/2 Tbs. mustard. Top with the ham and cheese, dividing evenly. Cover with the remaining bread slices, oiled side up.

Place 2 of the sandwiches on the preheated panini press, close the lid, and cook until the bread is crisp and the cheese is melted, about 4 minutes. Transfer the sandwiches to a cutting board and cut in half. Repeat with the remaining sandwiches.

Pour the soup into bowls and garnish with crème fraîche and slivered mint. Serve the sandwiches alongside. Serves 4.

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Gazpacho

This chilled soup comes together in a flash and makes a lovely light dinner on a hot summer evening. Use the best-quality ingredients you can find, including vine-ripened heirloom tomatoes. The soup needs to be refrigerated for at least 1 hour before serving to allow the flavors to develop, so plan accordingly.

Gazpacho

1/2 red onion, chopped

3 lb. heirloom tomatoes, cored and chopped

1 1/2 cucumbers, peeled, seeded and chopped

1/2 tsp. plus 1 Tbs. kosher salt, plus more, to taste

5 tsp. fresh lemon juice

4 Tbs. olive oil

2 tsp. minced fresh flat-leaf parsley

Freshly ground pepper, to taste

2 garlic cloves

1/2 tsp. minced fresh thyme

2 Tbs. sherry vinegar

2 cups cubed French bread

1 large red bell pepper, seeded and chopped

Crème fraîche for garnish (optional)

In a small bowl, stir together 1/2 cup of the onion, 1 cup of the tomatoes, 3/4 cup of the cucumbers, the 1/2 tsp. salt, 1 tsp. of the lemon juice, 1 Tbs. of the olive oil, the parsley and pepper. Cover with plastic wrap and refrigerate until ready to serve.

In a Vitamix blender, combine the remaining onion with the remaining 4 tsp. lemon juice, the 1 Tbs. salt, the garlic, thyme, vinegar and bread. Turn the blender on, slowly increase the speed to the highest setting and blend until smooth, stopping the blender to scrape down the sides of the bowl with a rubber spatula as needed. Add half of the remaining tomatoes, cucumbers and bell pepper and blend until completely smooth, about 1 minute. Transfer to a large bowl. Blend the remaining tomatoes, cucumbers and bell pepper until smooth. Transfer to the bowl and season with pepper. Cover with plastic wrap and refrigerate for at least 1 hour or up to 1 day.

Just before serving, transfer the soup to the blender. With the blender set on the lowest setting, slowly stream in the remaining 3 Tbs. olive oil and blend for 1 minute. Adjust the seasonings with salt and pepper.

Ladle the gazpacho into bowls. Garnish each portion with a heaping spoonful of the diced vegetables and a dollop of crème fraîche. Serves 4 to 6.

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Roasted Squash Salad with Dates and Spicy Pecans

This rich salad, composed of bright yellow squash, honey-and-spice pecans, sweet dates and peppery curly endive, makes a great side dish to roasted meats, pastas or hearty soups. It’s also a wonderful light main course on its own, accompanied by country bread and a cheese plate with a blue and a triple creme.

Roasted Squash Salad with Dates and Spicy Pecans

Olive oil cooking spray

1 Tbs. sugar

Sea salt and freshly ground black pepper

4 Tbs. (3 oz./90 g.) honey

1/8 tsp. cayenne pepper, or to taste

3/4 cup (3 oz./90 g.) pecan halves

1 large acorn squash, 1 1/2-2 lb. (750 g.-1 kg.)

6 Tbs. (3 fl. oz./90 ml.) extra-virgin olive oil

1/4 cup (2 fl. oz./60 ml.) champagne vinegar

1 Tbs. Dijon mustard

1 large head or 2 small heads curly endive, about 10 oz. (315 g.) total weight, cored, tough stems removed, and torn into bite-size pieces

3/4 cup (4 oz./125 g.) dates, pitted and quartered lengthwise

Preheat the oven to 325°F (165°C). Line a rimmed baking sheet with parchment paper. Lightly coat the parchment with the cooking spray.

In a medium bowl, stir together the sugar and 1/4 teaspoon salt. Set aside.

In a frying pan, warm 2 tablespoons of the honey over low heat. Add the cayenne and stir to mix well. Add the pecans and stir to coat. Spread the nuts in a single layer on the prepared baking sheet and toast in the oven until fragrant and lightly browned, about 10 minutes. Remove from the oven and let cool slightly, then add the nuts to the bowl with the sugar mixture and toss to coat. Discard the parchment paper and spread the pecans out in a single layer on the baking sheet to cool completely.

Raise the oven temperature to 450°F (230°C). Line a second rimmed baking sheet with parchment paper and coat generously with the cooking spray.

Cut the squash in half lengthwise and scrape out the seeds. Cut the flesh crosswise into slices 1 inch (2.5 cm.) thick. Pile the squash on the prepared baking sheet. Drizzle with 2 tablespoons of the olive oil, season with salt and black pepper, and toss to coat. Spread the squash out in a single layer. Roast, turning several times, until fork-tender and lightly browned all over, about 25 minutes. Remove from the oven and cover with aluminum foil to keep warm.

In a bowl, whisk together the vinegar, mustard and the remaining 2 tablespoons honey. Add the remaining 4 tablespoons (2 fl. oz./60 ml.) olive oil in a slow, steady stream, whisking constantly until a smooth, emulsified dressing forms. Season with salt and black pepper.

Put the endive in a large salad bowl. Pour in the dressing and toss to coat thoroughly. Add the warm squash, the pecans and the dates and toss to combine. Serve right away. Serves 6-8.

Recipe from Good Food to Share, by Sara Kate Gillingham-Ryan.

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Cream of Asparagus Soup

This silky soup is a wonderful way to welcome spring. It’s full of the fresh flavor of the season’s first asparagus, with added texture and richness from pureed potato and a garnish of crème fraîche. Serve it with crust bread and a glass of crisp white wine.

Cream of Asparagus Soup

1 Tbs. unsalted butter

2 Tbs. olive oil

2 leeks, white and light green parts, finely chopped

1 lb. (500 g.) thick asparagus, trimmed, peeled and cut into 2-inch (5-cm.) pieces, tips reserved

1 russet potato, peeled and cut into 2-inch (5-cm.) chunks

4 cups (32 fl. oz./1 l.) vegetable or chicken broth

Salt and ground white pepper

Juice of 1/2 lemon

3 Tbs. crème fraîche or sour cream

1 Tbs. finely chopped chives

In a large, heavy pot, melt the butter with the oil over medium heat. Add the leeks and saute until softened, about 5 minutes. Add the asparagus stalks and potato and saute until beginning to soften, about 3 minutes. Add the broth and season with salt and pepper. Bring to a boil over medium-high heat. Reduce the heat to low, cover partially, and cook until the vegetables are very tender, about 15 minutes.

Meanwhile, bring a small saucepan of water to a boil. Add the lemon juice and reserved asparagus tips and cook until crisp-tender, about 3 minutes. Drain and let cool slightly.

Working in batches, puree the soup in a blender. Return to the pot and reheat over low heat. Serve, garnished with the crème fraîche, asparagus tips, and chives. Serves 4-6.

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Chicken Breasts with Fava Beans

This light, simple meal features lean chicken and a whole lot of green. If you’re not up for the labor of preparing fava beans, peas can be substituted in a pinch. Just add the fresh or thawed peas after deglazing the pan with wine.

Chicken Breasts with Fava Beans

2 lb. (1 kg.) fava beans in their pods, shelled

4 boneless, skinless chicken breast halves, about 6 oz. (185 g.) each

Salt and freshly ground pepper

2 Tbs. each extra-virgin olive oil and unsalted butter

4 green onions, chopped, white and green parts separated

1 clove garlic, minced

1/4 cup (2 fl. oz./60 ml.) dry white wine

3/4 cup (6 fl. oz./180 ml.) low-sodium chicken broth

Bring a saucepan three-fourths full of water to a boil and add the favas. Boil for 1 minute, then drain. Squeeze each bean free of its tough outer skin.

Preheat the oven to 200°F (95°C). Using a meat pounder, pound each chicken breast to an even thickness. Season the breasts with 1 teaspoon salt and 1/2 teaspoon pepper.

In a large frying pan, warm the oil over medium-high heat. Add the chicken and cook until golden brown, 3-4 minutes. Turn and cook until the other side is golden and the chicken springs back when pressed, about 4 minutes. Transfer to a rimmed baking sheet and keep warm in the oven.

Pour off the fat from the pan and return it to medium-high heat. Add 1 tablespoon of the butter, and allow it to melt. Add the white parts of the green onions and the garlic and saute until softened, about 2 minutes. Add the wine and cook, scraping up the browned bits from the pan bottom, until almost evaporated, about 30 seconds. Add the fava beans and 1/4 cup (2 fl. oz./60 ml.) of the broth, cover, and cook, stirring occasionally, until tender, about 3 minutes. Stir in the remaining 1/2 cup (4 fl. oz./125 ml.) broth and bring to a boil. Remove from the heat and stir in the remaining 1 tablespoon butter. Taste and adjust the seasonings.

Cut each chicken breast across the grain into slices and transfer to warmed plates. Spoon some of the fava beans and sauce over each breast. Sprinkle with the green onion tops, and serve. Serves 4.

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