Very Green Lentil Soup

From www.eatingwell.com

Ingredients

• 2 tablespoons extra-virgin olive oil, plus more for garnish
• 2 large yellow onions, chopped
• 1 1/4 teaspoons salt, divided
• 2 tablespoons plus 4 cups water, divided
• 1 cup French green (Le Puy) or brown lentils
• 8 large green chard leaves
• 1 medium Yukon Gold potato, scrubbed
• 12 cups gently packed spinach (about 10 ounces), any tough stems trimmed
• 4 scallions, cut into 1-inch pieces
• 5 cups vegetable broth, store-bought or homemade
• 2 cups chopped broccoli
• 1 tablespoon cumin seeds, lightly toasted and ground (see Tip)
• 1/2 teaspoon ground coriander
• 1 cup chopped fresh cilantro
• 2 tablespoons chopped fresh mint
• 1/2 jalapeño pepper, minced
• Freshly ground pepper to taste
• 1 tablespoon fresh lemon juice, or more to taste
• Crumbled feta cheese for garnish

Preparation

1. Heat 2 tablespoons oil in a large skillet over high heat. Add onions and 1/4 teaspoon salt; cook, stirring frequently, until the onions begin to brown, about 5 minutes. Reduce the heat to low, add 2 tablespoons water and cover. Cook, stirring frequently until the pan cools down, and then occasionally, always covering the pan again, until the onions are greatly reduced and have a deep caramel color, 25 to 35 minutes.
2. Meanwhile, rinse lentils and pick out any small stones; combine the lentils with the remaining 4 cups water in a soup pot or Dutch oven. Bring to a boil. Reduce heat to maintain a simmer, cover and cook for 20 minutes. Trim the white ribs out of the chard; chop the greens and slice the ribs (keep in separate piles). Cut potato into 1/2 -inch dice. Chop spinach; set aside.
3. When the lentils have cooked for 20 minutes, stir in the chard ribs, potato, scallions, broth and the remaining 1 teaspoon salt; return to a gentle simmer. Cover and cook for 15 minutes.
4. Stir in the chard leaves, broccoli, cumin and coriander. When the onions are caramelized, stir a little of the simmering liquid into them; add them to the soup. Return to a simmer, cover and cook 5 minutes more. Stir in the reserved spinach, cilantro, mint, jalapeño and pepper; return to a simmer, cover and cook until the spinach is tender but still bright green, about 5 minutes more. Stir in 1 tablespoon lemon juice. Taste and add more lemon juice and/or pepper, if desired. Garnish each bowl of soup with a drizzle of olive oil and crumbled feta cheese.

Lentil and Bulgur Salad

Serves 4
From Everyday Food

*3/4 cup lentils, picked over and rinsed
*Scant 3/4 cup bulgur wheat
*salt and pepper
*1 pint cherry or grape tomatoes
*4-6 scallions, thinly sliced
*juice of one lemon
*2 tbsp olive oil
*crumbled feta cheese

Bring 1 cup pf water to a boil in a small saucepan. Stir in bulgur, 1/2 tsp salt, and 1/4 tsp pepper. Cover; remove from heat and let stand until bulgur has absorbed the liquid, 30 minutes.

Meanwhile, in a medium saucepan, cover lentils with water by one inch. Bring to a boil, reduce to a simmer. Cover and cook until lentils are tender but still holding their shape, 15 to 20 minutes. Drain well.

Transfer bulgur to a large bowl. Gently stir in lentils, tomatoes, scallions, lemon juice and oil. Serve sprinkled with feta.

Grilled Halibut Salad Nicoise

Serves 2
From Eating Well

*4 red potatoes, scrubbed and quartered
*vinaigrette
*1/2 lb. green beans, trimmed
*juice of 1 lemon
*olive oil
*salt
*Pacific halibut steak
*pepper
*lettuce
*1 cup grape tomatoes
*sliced olives
*2 tbsp parsley

Stem potatoes until tender, 10-15 minutes. Remove to a cutting board. When cool enough to handle, slice and place in a shallow bowl. Drizzle with vinaigrette and set aside.

Steam green beans until bright green and just tender, 5 minutes. Rinse in a colander with cold water until cool. Drain well. Place in a medium bowl and toss with 2 tbsp of vinaigrette.

Preheat grill and wait until flames subside. Salt and pepper the fish and grill, 4 or 5 minutes per side. Drizzle fish with lemon juice. Arrange lettuce on two plates, arrange green beans, potatoes, tomatoes and flaked halibut on top. Drizzle with vinaigrette and top with olives and parsley.

Warm Duck Salad

Serves 4
From Barefoot Contessa At Home

*2 boneless duck breasts, about 5 oz. each
*salt
*1 tbsp shallots, minced
*2 1/2 tbsp sherry vinegar
*1 tsp grated orange zest
*1/2 cup olive oil
*mixed lettuces
*3 navel oranges, peeled, cut in half and sliced
*1/2 pint raspberries or strawberries
*1 cup pecan halves, toasted

Preheat oven to 400. Place duck breasts on a sheet pan, skin side up. Sprinkle with salt and roast for about 20 minutes, until medium rare. Remove from the oven, cover tightly with foil and allow to sit for 10-15 minutes. Remove and discard the skin and fat on top, slice the duck and then cut the slices crosswise into julienne pieces.

Meanwhile, in a small bowl, combine shallots, sherry vinegar, orange zest and 1 1/2 tsp salt. Whisk in the olive oil and set aside.

Combine the lettuces, oranges, berries and toasted pecans in a bowl. Toss with enough dressing to moisten. Gently toss in the warm duck breasts and serve immediately.

Oatmeal-Rhubarb Porridge

Serves 2
From Eating Well Magazine

*1 1/2 cups nonfat milk
*1/2 cup orange juice
*1 cup oats
*1 cup 1/2" pieces rhubarb, fresh or frozen
*1/2 tsp cinnamon
*pinch of salt
*2 tbsp pure maple syrup
*2 tbsp pecans, toasted and chopped

Combine milk, juice, oats, rhubarb, cinnamon and salt in a medium saucepan. Bring to a boil, then reduce heat and cover, cooking at a very gentle bubble, stirring frequently, until oats and rhubarb are tender, about 5 minutes. Remove from heat and let stand, covered, 5 minutes. Stir in sweetener and top with nuts.

Chilled Strawberry-Rhubarb Soup

Serves 4
From Eating Well Magazine

*4 cups 1/2" rhubarb pieces, fresh or frozen
*3 cups water
*1 1/2 cups sliced strawberries
*1/4 cup sugar
*1/8 tsp salt
*1/3 cup chopped mint or basil, plus more for garnish
*pepper to taste

Bring rhubarb and water to a boil in a large saucepan. Cook until rhubarb is very soft and broken down, about 5 minutes. Transfer to a medium bowl. Put a couple inches of ice water in a large bowl and set the bowl with the rhubarb in it to help it cool quickly. If you aren't in a hurry, skip the ice bath. Refrigerate, stirring occasionally, until cool, at least 20 minutes.

Transfer the rhubarb to a blender. Add strawberries, sugar and salt; blend until smooth. Return to the bowl and stir in 1/3 cup basil or mint. Serve sprinkled with more herbs and a generous grinding of pepper.

Asparagus & Salmon Spring Rolls

Makes 12 rolls
From Eating Well Magazine

Spring Rolls:
*2 lbs asparagus spears
*2 3-4 oz. packages smoked wild salmon
*12 8-inch rice-paper wrappers
*1 ripe avocado, cut into 24 slices
*1 cup shredded carrot
*1/2 cup basil, chopped
*1/2 cup mint, chopped

Dipping Sauce:
*1/3 cup reduced-sodium soy sauce
*2 tbsp orange juice
*2 tbsp lemon juice
*2 tbsp sherry or white wine
*1/4 tsp crushed red pepper
To prepare spring rolls:
Bring 1" water to boil in a large skillet. Trim asparagus spears to no longer than 6 inches; add to boiling water. Partially cover and cook the asparagus until tender-crisp, about 3 minutes. Drain; refresh under cold water. Cut each spear in half lengthwise. Cut salmon slices into 12 strips no longer than 6" each.

Soak one wrapper at a time in a shallow dish of very hot water until softened, about 30 seconds. Lift out, let excess water drip off and lay on a clean, dry cutting board. Center a strip of salmon in the bottom third of the wrapper, leaving a 1" border on either side. Arrange 4-6 asparagus spear halves (overlapping as necessary) over the salmon. Top the asparagus with 2 avocado slices, 1 tbsp carrot and 2 tsp each basil and mint. Fold the wrapper over the filling and roll into a tight cylinder, folding in the sides as you go. Repeat with the remaining wrappers and filling. Cut each finished roll in half.

To prepare dipping sauce:
Whisk sauce ingredients in a small bowl. Serve sauce with the rolls.

Beef and Broccoli Stir Fry

Serves 4
From Everyday Food

*3 tbsp soy sauce
*3 tbsp apple juice
*1 tbsp cider vinegar
*3 garlic cloves, minced
*pepper
*1 lb. flank steak, cut into 3" strips
*canola oil
*1 tbsp corn starch
*1 head broccoli, florets separated into bite-size pieces
*salt

In a large, shallow bowl, mix soy sauce, apple juice, vinegar, garlic and 1/4 tsp pepper. Add meat and toss. Let marinate 15 minutes. Transfer meat to a plate and reserve marinade.

Heat oil in a nonstick skillet over high heat. Cook meat until lightly browned. Remove meat. Add 1/2 cup water to pan; stir up browned bits with a wooden spoon. Pour into marinade; whisk in cornstarch.

In same skillet, fry broccoli in oil over high heat until bright green and crisp, tossing often. Add 1 cup water and cook until broccoli is tender. Stir in marinade, add to pan and bring to a boil. Cook, stirring, until thickened. Return meat to pan; toss to coat. Season with salt and pepper and serve immediately.

Warm Quinoa, Spinach and Shiitake Salad

Serves 4
From Everyday Food

*1/2 cup red-wine vinegar
*1/3 cup olive oil
*salt and pepper
*2 lbs mushrooms, including shiitake
*1 1/2 cups quinoa
*1 lb. spinach
*8 oz. feta cheese, crumbled

Heat broiler; set rack 4 inches from heat. In a small bowl, whisk together vinegar, oil, 1 tsp salt and 1/4 tsp pepper. On a large baking sheet, toss mushrooms with half the dressing and reserve the rest. Broil, tossing occasionally, until most of the liquid has evaporated and mushrooms are tender, 20 minutes.

Meanwhile, in a small saucepan, combine quinoa, 3 cups water and 1 1/2 tsp salt. Bring to a boil; reduce heat to medium. Cover and simmer until liquid has been absorbed, 15 to 20 minutes.

Place spinach in a large bowl; add hot mushrooms, quinoa and reserved dressing. Toss to combine (spinach will wilt slightly). Top with crumbled feta and serve immediately.

Spinach Linguine with Ham and Broccoli

Serves 4
Everyday Food

*2 tbsp olive oil
*2 oz. cooked ham, cut into 1/2" pieces
*3 garlic cloves, minced
*3 tbsp flour
*2 1/2 cups milk
*salt and pepper
*2 oz. cream cheese
*10 oz. spinach linguine
*broccoli, trimmed and cut into bite-size pieces

In a 3-qt. saucepan, heat oil over medium heat. Add ham, and cook, stirring occasionally, until starting to brown. Add garlic; cook, stirring often until fragrant, about 1 minute. Stir in flour; cook 1 minute. Stir in milk and season with salt and pepper. Cook, stirring often, until mixture is slightly thickened, 4 to 5 minutes. Stir in cream cheese and cook until melted.

Meanwhile, in a large pot of boiling salted water, cook pasta until al dente according to package instructions, adding broccoli for the final three minutes. Drain. Transfer broccoli and pasta to saucepan with cream cheese sauce and toss to combine. Serve immediately.

Brussels Sprouts and Hazelnuts

Serves 4
From Everyday Foods

*salt and pepper
*1 lb. brussels sprouts, trimmed
*1 tbsp butter
*2 tbsp blanched hazelnuts, toasted and chopped

Bring one cup water and salt to a boil in a large skillet. Add brussels sprouts; cover and simmer. Stir occasionally until tender, about 20 minutes, adding water if pan becomes dry. Add butter and hazelnuts; stir and cook until butter is melted. Season with salt and pepper.

Summer Garden Pasta

From Barefoot Contessa
Serves 6

*4 pints cherry tomatoes, halved
*6 cloves garlic, minced
*18 basil leaves, julienned, plus extra for serving
*1/2 tsp crushed red pepper flakes
*salt
*pepper
*1 pound angel hair pasta
*1 1/2 cup grated Parmesan cheese, plus extra for serving

Combine cherry tomatoes, 1/2 cup olive oil garlic, basil leaves, red pepper flakes, 1 tsp salt and pepper in a large bowl. Cover with plastic wrap and set aside at room temperature for 4 hours.

Just before you're ready to serve, bring a large pot of water with a splash of olive oil and 2 tbswp salt to boil and add the pasta. Cook pasta al dente, 2 to 3 minutes. Drain pasta well and add to bowl with cherry tomatoes. Add cheese and some fresh basil leaves and toss well. Serve in bowls with extra cheese and another splash of olive oil.

Dinner Spanakopitas

Adapted from the Barefoot Contessa
Serves 6

*1 chicken sausage link, casings removed
*olive oil
*1/2 cup chopped onion
*2 scallions, white and green parts, chopped
*5 oz. fresh spinach
*1 egg, lightly beaten
*2 tbsp grated Parmesan cheese
*plain dry bread crumbs
*1 tsp salt
*1/2 tsp pepper
*1 tbsp toasted pine nuts
*12 sheets phyllo dough, defrosted
*4 tbsp unsalted butter, melted
*flaked sea salt for sprinkling

Preheat oven to 375 degrees. Cook chicken sausage in a medium sautee pan over medium heat, breaking it up into small pieces. Transfer meat to a large bowl, and using the juices from the meat, cook the onion over medium-low heat. Add scallions and cook until scallions are wilted but green. Add spinach to the pan and cook until spinach is cooked down. Add the onion, scallions and spinach to the bowl. Mix in the eggs, Parmesan cheese, 1 tbsp bread crumbs, salt and pepper. Gently fold in the pine nuts.

Place one sheet of phyllo dough flat on a work surface. Brush the dough lightly with butter and sprinkle it with a teaspoon of bread crumbs. Working quickly, slide another sheet of phyllo dough on top of the first, brush it with butter and sprinkle lightly with bread crumbs. Use just enough bread crumbs so the layers of phyllo don't stick together. Pile 4 layers total on top of each other this way, brushing each with butter and sprinkling with bread crumbs. Cut the sheets of phyllo in half lengthwise. Place 1/3 cup spinach-sausage filling on the shorter end and roll the phyllo up diagonally as if folding a flag. Then fold the triangle of phyllo over straight and then diagonally and then straight until you reach the end of the sheet. The filling should be totally enclosed. Continue assembling phyllo layers and folding the filling until all the filling is used. Place on a sheet pan, seam sides down. brush with melted butter, sprinkle with flaked salt and bake for 20 minutes, until the phyllo is browned and crisp. Serve hot.

Chicken and White Bean Salad

From Eating Well Magazine
Serves 4

*1 15 oz. can white beans
*2 1/2 cups diced, cooked chicken breast
*2 small diced zucchini
*1/4 cup crumbled goat cheese
*1/3 cup chopped, well-drained, oil-packed sun dried tomatoes
*1 cup coarsely chopped basil
*vinaigrette
*salt and pepper
*4 cups torn lettuce leaves

1. Combine beans, chicken, zucchini, cheese and sun dried tomatoes in a large bowl. Add basil and vinaigrette and toss til combined. Season to taste with salt and pepper.

2. Toss remaining vinaigrette with lettuce. Serve the salad on top of the greens.

White Pizzas with Arugula

Serves 2 or 3
Adapted from Barefoot Contessa Back to Basics

For the pizza:

*3/4 cup warm water
*2 1/4 tsp dry yeast
*1 1/2 tsp honey
*olive oil
*2 cups flour, plus extra for kneading
*Kosher salt
*2 garlic cloves, sliced
*3 sprigs fresh thyme
*pinch of red pepper flakes
*freshly ground black pepper
*4 oz. raclette cheese, grated
*3 oz. ricotta cheese
*4 oz. chevre goat cheese, crumbled

For the salad:

*1/4 cup olive oil
*1/8 cup fresh squeezed lemon juice
*4 oz. baby arugula


For the dough, combine water, yeast, honey and 1 1/2 tbsp olive oil in a bowl. When yeast is dissolved, add 1 1/2 cups flour, 1 tsp salt and mix together with a fork. Add 1/2 to 1 cup more flour to make a soft dough. Knead dough for 5-10 minutes until smooth, sprinkling with flour as necessary to keep it from sticking to the bowl. The dough should be smooth and elastic. Place dough in well-oiled bowl and turn it to cover it lightly with oil. Cover bowl with a kitchen towel and allow the dough to rise at room temperature for 30 minutes.

Meanwhile make the garlic oil. Place 1/4 cup olive oil, the garlic, thyme and red pepper flakes in a pan and bring to a simmer over low heat. Cook for 10 minutes, making sure the garlic doesn't burn. Set aside.

Preheat oven to 500. Divide dough into two pieces for larger personal-sized pizzas, and three pizzas for smaller personal-sized pizzas. Place balls of dough on parchment-lined sheet pan, stretching each into an 8-inch circle. Brush the pizzas with garlic oil an sprinkle each liberally with salt and pepper. Sprinkle pizzas evenly with raclette, , ricotta and goat cheese. Drizzle each pizza with one tablespoon more or the garlic oil and bake for 10 minutes, until the crusts are crisp and the cheeses begin to brown.

Meanwhile, for the vinaigrette, whisk together 1/4 cup olive oil, lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper. When pizzas are done, place the arugula in a large bowl and toss with just enough vinaigrette to moisten. Place a large bunch of arugula on each pizza and serve immediately.

Roasted Potato Leek Soup

Serves 6 to 8
Adapted from Barefoot Contessa Back to Basics

*2 pounds Yukon Gold potatoes, peeled and cut into 3/4 inch chunks
*4 leeks chopped, white and light green parts, cleaned of all sand
*1/4 cup olive oil
*kosher salt and freshly ground black pepper
*3 cups baby arugula, lightly packed
*1/2 cup dry white wine, plus extra for serving
*6 cups chicken stock
*3/4 cup whole milk
*8 oz. creme fraiche
*1/4 cup grated Parmesan cheese, plus extra for garnish

Preheat oven to 400.

Combine potatoes and leeks on a sheet pan in a single layer. Add the olive oil, 1 tsp salt and 1/2 tsp pepper and toss to coat the vegetables evenly. Roast for 20-30 minutes, turning with a spatula a few times during cooking, until potatoes are very tender. Add the arugula and toss to combine. Roast for 3 more minutes, until the arugula is wilted. Remove the pan from the oven and place over two burners Stir in the wine and 1 cup of chicken stock and cook over low heat, scraping up any crispy roasted bits sticking to the pan.

In batches, transfer the roasted vegetables to a food processor fitted with the steel blade, adding the pan liquid and about 5 cups of chicken stock to make a puree. Pour the puree into a large pot or Dutch oven. Continue to puree the vegetables in batches until they're all done and combined in the large pot. Add the milk, creme fraiche, 2 tsp salt and 1 tsp pepper and check seasonings.

When ready to serve, reheat the soup gently and whisk in 2 tbsp white wine and the Parmesan cheese. Serve hot with an extra grating of Parmesan cheese.

Strawberry-Rhubarb Pie Filling

*3 cups rhubarb, sliced crosswise into 3/4 " pieces
*3 cups strawberries, sliced
*1 cup sugar
*2 tbsp cornstarch
*pinch of salt

Preheat the oven to 400 with rack in the lowest level.

In a large bowl, toss rhubarb and strawberries with sugar, cornstarch and salt. Pour into pie shell. Either cover the pie with a top crust and make slits with a knife, or sprinkle with a crumble topping. Place on a foil-lined, rimmed baking sheet. Place in oven and reduce heat to 375. Bake about 50 minutes, when crust is lightly browned.

Bibb Salad with Basil Green Goddess Dressing

Serves 6
From Barefoot Contessa At Home

*1 cup mayonnaise
*1 cup chopped scallions
*1 cup chopped fresh basil leaves
*1/4 cup freshly squeezed lemon juice
*2 cloves chopped garlic
*2 tsp salt
*1 tsp freshly ground pepper
*1 cup sour cream
*3 heads bibb lettuce
*2-3 tomatoes

Place mayo, scallions, basil, lemon juice, garlic, salt and pepper in a blender and blend til smooth. Add sour cream and process just until blended.

Cut each head of lettuce into quarters, remove some of the cores and arrange on 6 salad plates. Cut the tomatoes into wedges and add to the plates. Pour on the dressing and serve.

Pesto Pea Salad

Serves 4 to 6
From Barefoot Contessa At Home

*1/4 lb. baby spinach leaves
*10 oz. package frozen peas, defrosted
*1/2 cup prepared pesto
*1/4 cup freshly grated parmesan cheese
*1 tsp salt
*2 tbsp toasted pine nuts

Wash and dry the spinach leaves. Place the spinach and peas in a large bowl. Add pesto and parmesan and sprinkle with salt. Toss well, sprinkle with pine nuts and serve.

Lamb Burgers with Mache Salad

From Eating Well Magazine
Serves 4

*4 tsp extra virgin olive oil
*3/4 tsp lemon zest, divided
*2 tbsp lemon juice
*1 tsp honey
*1/2 tsp Dijon mustard
*1/2 tsp poppy seeds
*3/4 tsp salt, divided
*freshly ground pepper
*1/4 cup whole wheat bread crumbs
*2 tbsp fresh chives
*1 clove garlic, minced
*1 lb. ground lean lamb meat
*4 whole wheat sandwich buns
*4 cups mache (lamb's lettuce) or coarsely chopped butterhead lettuce
*1/2 cup fresh mint leaves

1. Whisk oil, 1/4 tsp lemon zest, lemon juice, honey, mustard, poppy seeds, 1/2 tsp salt and pepper to taste in a bowl. Set aside.

2. Combine breadcrumbs, chives, garlic, the remaining 1/2 tsp lemon zest, remaining 1/4 tsp salt and 1/2 tsp pepper in a bowl. Add lamb and gently knead until combined. Form into 4 patties.

3. Coat a large non-stick skillet with cooking spray and heat over medium heat. Add the patties; cook until there is just a hint of pink in the center, 3 to 5 minutes per side. Transfer to a plate; tent with foil to keep warm.

4. Meanwhile, toast buns. Add mache and mint to the bowl with dressing; toss to coat. Place the lamb burgers on the buns and top with salad greens (a generous 3/4 cup).