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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Whole-Wheat Penne with Spicy Roasted Cauliflower

Roasting cauliflower caramelizes it and brings out its sweetness. Try it in this spicy, Sicilian-style recipe tossed with whole-wheat pasta, capers and fresh herbs topped with crisp bread crumbs and nutty Parmigiano-Reggiano cheese.

Whole-Wheat Penne with Spicy Roasted Cauliflower

4 slices country-style whole-grain bread, each about 1/2 inch (12 mm) thick

2 garlic cloves, peeled but left whole

2 heads cauliflower, each about 2 lb. (1 kg)

3 Tbs. olive oil

1/2 tsp. sea salt, plus more, to taste

3/4 lb. (375 g) whole-wheat penne

1/4 cup (2 fl. oz./60 ml) fresh lemon juice

1/4 cup (1/3 oz./10 g) chopped fresh flat-leaf parsley

3 Tbs. capers, drained

1 tsp. red pepper flakes

1/4 cup (1 oz./30 g) grated Parmigiano-Reggiano cheese

Preheat an oven to 300°F (150°C).

Place the bread slices on a baking sheet and toast in the oven until crisp and dry, about 30 minutes. Rub one side of each slice with 1 of the garlic cloves. Let cool, then tear the bread into chunks. Put the chunks in a food processor and process to coarse crumbs. Increase the oven temperature to 400°F (200°C).

Cut each cauliflower into quarters. Discard any leaves and the cores and cut into slices 1/4 to 1/2 inch (6 to 12 mm) thick. Mince the remaining garlic clove. Put the cauliflower in a large baking pan, drizzle with the olive oil, sprinkle with the minced garlic and the 1/2 tsp. salt and toss gently to coat evenly. Roast, turning the slices over after 10 minutes, until the cauliflower is browned on the edges and tender when pierced with a fork, about 20 minutes.

Meanwhile, bring a large pot three-fourths full of salted water to a boil over high heat. Add the pasta and cook until al dente, about 12 minutes or according to the package instructions. Drain, reserving 1/2 cup (4 fl. oz./125 ml) of the cooking water. Return the pasta to the pot and add the cauliflower, lemon juice, parsley, capers, red pepper flakes and reserved cooking water and toss to combine. Stir in the bread crumbs and cheese and serve immediately. Serves 4 to 6.

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Red Quinoa with Asparagus, Portobellos & Feta

 

Protein-packed quinoa, tangy feta, hearty portobello mushrooms and earthy asparagus make this a delicious meatless dinner option. It also works well as a side dish with shredded rotisserie chicken or leftover roasted pork. The dish can be also served chilled as part of a spring lunch buffet. Accompany with warm garlic bread and a crisp Sauvignon Blanc.

Red Quinoa with Asparagus, Portobellos & Feta

1/4 cup (2 fl. oz./60 ml.) olive oil, plus more for dish and for drizzling

1 cup (5 oz./155 g.) red quinoa

2 1/2 cups (20 fl. oz./625 ml.) chicken or vegetable broth

1/3 cup (1 1/2 oz./45 g.) dried currants

3 cloves garlic, minced

2 portobello mushrooms, sliced

1 small red onion, halved and sliced

Salt and freshly ground pepper

1 Tbs. balsamic vinegar

1 lb. (500 g.) asparagus, trimmed and cut into pieces

1/3 cup (1/2 oz./15 g.) chopped fresh flat-leaf parsley

Grated zest of 1 lemon

4 oz. (125 g.) feta cheese, crumbled

In a saucepan, bring the quinoa and 2 cups (16 fl. oz./250 ml.) of the broth to a boil over medium-high heat. Add the currants, reduce the heat to a simmer, cover, and cook until the liquid is absorbed, about 15 minutes. Remove from the heat, but keep covered to stay warm.

In a large frying pan, heat the 1/4 cup oil over medium-high heat. Add the garlic, mushrooms, and onion and season with salt and pepper. Saute until the vegetables soften and begin to brown, 4-6 minutes. Stir in the vinegar and cook until absorbed, about 2 minutes. Add the asparagus and toss to coat with the oil. Add the remaining 1/2 cup (4 fl. oz./125 ml.) broth and cook, stirring occasionally, until the asparagus is fork-tender, about 4 minutes. Stir in the quinoa, parsley, lemon zest and half of the feta. Remove from the heat and season with salt and pepper. Garnish with the remaining feta, drizzle with olive oil, and serve. Serves 4.

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