Ribollia

From Epicurious

Ribollita is a classic Tuscan soup that's made up of vegetable soup mixed with pieces of rustic bread. This version is packed with veggies—white beans, kale, chard, potatoes, tomatoes—and served with a drizzle of extra-virgin olive oil

Ingredients

• 13 cups (or more) water, divided
• 1 1/4 cups dried cannellini (white kidney beans; about 8 ounces) (or sub canned, cooked beans-add at end)
• 12 large fresh sage leaves
• 8 garlic cloves; 5 sliced, 3 chopped
• 2 teaspoons (or more) fine sea salt, divided
• 6 tablespoons extra-virgin olive oil, divided, plus additional for drizzling
• 1 large onion, chopped
• 2 large celery stalks, diced
• 1 medium carrot, chopped
• 1 large unpeeled Yukon Gold potato, scrubbed, cut into 1/2-inch cubes
• 1 small fennel bulb, trimmed, quartered through core, sliced crosswise
• 1 large pinch of dried thyme
• 1 small bunch black kale,* cut crosswise into 1-inch ribbons (about 6 cups)
• 1 small bunch green chard (about 4 large leaves), center stem removed, cut crosswise into 1-inch-wide          ribbons (about 6 cups)
• 4 cups thinly sliced savoy cabbage
• 5 large plum tomatoes, chopped
• 1 2-inch square Parmesan cheese rind
• Pinch of dried crushed red pepper
• 2 cups (or more) Light Vegetable Broth or good-quality canned vegetable broth (such as Swanson)
• 6 1/2-inch-thick slices country white bread, coarsely torn with crusts

Directions

Combine 8 cups water, beans, sage, and sliced garlic in large saucepan. Bring to boil; reduce heat to low, cover, and simmer until beans are tender, stirring occasionally and adding more water by 1/4 cupfuls to keep beans submerged, 2 to 2 1/2 hours, depending on age of beans. Add 1 teaspoon sea salt; simmer 10 minutes. Uncover and cool beans in liquid. DO AHEAD: Can be made 1 day ahead. Cover and chill in cooking liquid.

Heat 3 tablespoons oil in large pot over medium heat. Add onion; sprinkle with sea salt. Cook until onion is translucent, stirring often, about 5 minutes. Add chopped garlic; stir 2 minutes. Add celery, carrot, potato, fennel, and thyme; cook until vegetables are tender and begin to turn brown in spots, stirring often, 15 to 18 minutes. Add kale, chard, cabbage, tomatoes, Parmesan rind, 5 cups water, and 1 teaspoon sea salt. Bring to boil; reduce heat to medium-low, cover, and simmer until vegetables are very tender, about 1 1/2 hours. Add beans with cooking liquid and crushed red pepper. Add 2 cups broth. Season with salt and generous amount of pepper. DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill. Rewarm before continuing.

Add bread to soup and simmer, stirring often to break up bread into smaller pieces and adding more broth by 1/2 cupfuls to thin, if desired. Season with sea salt and pepper.

Divide ribollita among bowls, drizzle with oil, and serve.

Tuscan Ribollita

Ingredients

• 3 garlic cloves, peeled and smashed
• 1 small onion, peeled and roughly chopped
• 1 carrot, peeled and chopped
• 1 celery stalk, chopped
• 4 ounces pancetta or ham, chopped
• 1/2 cup olive oil
• 1 15-ounce can whole peeled tomatoes
• 3 15-ounce cans cannellini or great northern beans, drained and rinsed
• 2 cups chicken broth
• 1 sprig fresh rosemary
• 1 bunch kale, roughly chopped
• 1/2 cup toasted bread crumbs
• Grated parmesan

Directions

In a large pot over medium heat, sauté the first five ingredients in 2 tablespoons of the olive oil for 5 minutes.

2 Add the tomatoes and their juices, along with the beans, broth, and rosemary. Simmer, covered, until the beans break apart, about an hour.

3 Add the kale and cook for 5 to 7 minutes more. Stir in the bread crumbs and serve, drizzled with the remaining olive oil and sprinkled with the cheese.

Slow Cooked Tuscan Kale

You can sub other varieties of kale in this recipe

Ingredients

• 3/4 teaspoon kosher salt, divided, plus more
• 1 pound Tuscan kale (about 2 bunches), center ribs and stems removed
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 1/2 sprig rosemary
• 1 dried chile de árbol, broken into 4 pieces
• 1 cup sliced yellow onion
• Freshly ground black pepper
• 2 garlic cloves, thinly sliced

Directions

Bring a large pot of heavily salted water to a rapid boil over high heat. Working in 2 batches, blanch kale for 2 minutes. Drain, let cool, and squeeze out excess water with your hands. Coarsely chop; set aside.

Heat a large pot over medium heat for 2 minutes. Add 1/4 cup oil, rosemary sprig, and chile. Let sizzle, shaking pan often, for about 1 minute. Reduce heat to medium-low; add onion. Season with 1/2 teaspoon salt and a pinch of pepper. Cook for 2 minutes, stirring often; stir in garlic. Cook, stirring often, until onion is soft and starting to brown, 5-7 minutes.

Add remaining 2 tablespoons oil and kale; stir to coat. Season with 1/4 teaspoon salt, reduce heat to medium-low, and cook, stirring often, until kale turns almost black and is slightly crisp at edges, about 30 minutes. Let cool. Discard rosemary and chile.

Skillet Greens with Crispy Shallots & Cider Gastrique

Ingredients

• 1/4 cup sugar
• 1/2 cup apple cider vinegar
• 1 teaspoon dried crushed red pepper
• 2 cups plus 1 tablespoon peanut oil
• 2 cups thinly sliced shallots
• Coarse kosher salt
• 2 tablespoons bacon drippings
• 2 pounds greens (such as collards, chard, and kale), stems removed, cut crosswise into 1/2-inch-wide strips

Directions

Dissolve sugar in 1 tablespoon water in small saucepan over medium heat. Increase heat; boil without stirring until amber, brushing pan sides with wet pastry brush, about 5 minutes. Add vinegar and crushed pepper (mixture will bubble vigorously). Stir until caramel bits dissolve. Cool. Pour 2 cups oil into heavy medium saucepan. Attach deep-fry thermometer to side of pan and heat oil to 350°F. Working in batches, fry shallots until golden brown, stirring occasionally, 1 1/2 to 2 minutes per batch. Using slotted spoon, transfer shallots to paper towels. Sprinkle with coarse salt.

Heat drippings with 1 tablespoon peanut oil in large pot over medium-high heat. Add half of greens and sprinkle with coarse salt and pepper; toss until wilted. Add remaining greens; toss to wilt, about 5 minutes. Reduce heat to medium-low, cover, and cook until greens are tender, adding water by 1/4 cupfuls if dry, about 45 minutes. Season with coarse salt and pepper. Rewarm gastrique. Transfer greens to large shallow bowl. Drizzle some gastrique over and sprinkle shallots over. Serve, passing remaining gastrique.

Cannellini Beans with Wilted Greens

Ingredients

• 2 C dried cannellini beans   
• 1 onion
• 6 C water or chicken stock 
• 1 carrot
• 1 large bunch chard, kale, spinach, or mustard greens     
• 6 cloves garlic
• 5-6 Tbs. olive oil          
• Extra-virgin olive oil
• 1 Tbs. chopped rosemary leaves             
• Salt and pepper
• Bouquet garni: celery, thyme, parsley, bay leaf                                           

Directions

Soak the beans overnight. The next day drain them and put them in a heavy-bottomed pot with the bouquet garni. Add the onion and carrot. Cover with water or stock and bring to a boil. Reduce to a simmer, skimming off any foam that forms on the surface. Cook the beans until very tender, from 45 min. to 2 hours, depending on the age of the beans and how long they were soaked. Salt the beans generously, once they start to soften. When fully cooked, remove from heat. Wash, trim and chop the greens. Chop the garlic and saute in olive oil w/rosemary about 1 minute. Add the beans and about 1 C of their cooking liquid, and simmer about 5 minutes until some of the beans have crumbled apart. Add the greens to the beans, and stew together, uncovered, until the greens are wilted and tender. Add more of the bean liquid, if needed, to keep the vegetables moist and a little soupy. Taste for seasoning, and grind in some pepper. Serve with olive oil drizzled over surface.

Kale Chips

Ingredients

•  1 bunch of kale
•  2 Tbs olive oil
•  1/2 lemon, juiced (optional, some say makes the kale too moist. Less lemon?)
•  1 tsp salt

Directions

Preheat oven to 350. Wash kale thoroughly and let dry. Tear kale away from stem. Each kale leaf should be torn into about 6 or eight pieces. Place kale, salt, olive oil and lemon into a bowl and mix together with your hands, gently massaging the kale with the oil, lemon and salt.  Lay kale out on a cookie sheet or pizza pan. Place in oven and set timer for 30 minutes. At 30 minutes, remove from oven and gently unstuck kale from pan if it has stuck and replace for another 10-15 minutes until kale is dry and crispy.

Raw Tuscan Kale Salad with Pecorino or Parmesan

Adapted from the NY Times

One of our favorite ways to eat ANY type of kale! Incredibly nutritious as kale is left raw.

Ingredients

• 1 bunch Tuscan/Lacinato or curly Kale (we make this salad with ALL types of kale)
• 1 thin slice country bread or 1/4 cup homemade and/or high quality bread crumbs or croutons
• 1/2 garlic clove, finely chopped
• 1/4 cup finely grated pecorino cheese, more for garnish
• 3 tablespoons extra virgin olive oil, more for garnish
• Freshly squeezed juice of 1 lemon
• 1/4 teaspoon kosher salt
• 1/8 teaspoon red pepper flakes (optional)
• Freshly ground black pepper, to taste.

Directions

Trim bottom 2 inches off kale stems and discard. Slice kale, including ribs, into 3/4-inch-wide ribbons. You should have 4 to 5 cups. Or cut chop into small pieces.  Place kale in a large bowl.   If using bread, toast it until golden on both sides. Tear it into small pieces and grind in a food processor until mixture forms coarse crumbs.  Using a mortar and pestle, or with the back of a knife, pound garlic into a paste. Transfer garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, salt, pepper flakes (optional) and black pepper, and whisk to combine. Pour dressing over kale and toss very well to thoroughly combine (dressing will be thick and need lots of tossing to coat leaves).  Let salad sit for at least 10 minutes or up to several hours- more time enables lemon juice to break down the kale and make more tender.  Serve topped with bread crumbs, additional cheese and a drizzle of oil. Yield: 2 to 4 servings.

5 minute Collard Greens

Ingredients:

• 1 pound collard greens, chopped

• Mediterranean Dressing
• 1 tsp lemon juice
• 1 medium clove garlic, pressed or chopped
• 1 TBS extra virgin olive oil
• sea salt and black pepper to taste
• 1-1/2 TBS sunflower seeds

• Optional:
• 1/2 red onion, sliced (add to steamers with collard greens)
• 6 kalamata olives, sliced
• 3 TBS pumpkin seeds
• 5 drops soy sauce
• dash of cayenne pepper

Directions:

1. Fill bottom of steamer with 2 inches of water.
2. While steam is building up, slice collard greens leaves into 1/2-inch slices and cut again crosswise. Cut stems into 1/4-inch slices. Let both leaves and stems sit for at least 5 minutes to enhance their health-promoting properties.
3. Press or chop garlic and let sit for at least 5 minutes to bring out more of its health-promoting properties.
4. Steam collard greens for no more than 5 minutes.
5. Transfer to a bowl. For more flavor, toss collard greens with the remaining ingredients and any of the optional ingredients you desire while they are still hot. (Mediterranean Dressing does not need to be made separately).

Penne with Ricotta and Green Garlic Sauce

From Janet Fletcher, San Francisco Chronicle

Ingredients

• 1 1/2 cups fresh whole-milk ricotta, or a 15-ounce container whole-milk ricotta
• 1/4 cup finely minced green garlic
• 2 tablespoons minced parsley
• Salt and freshly ground pepper to taste
• 1 pound dried penne or fusilli pasta
• 2 tablespoons butter
• 1/4 cup freshly grated Parmesan cheese + grated Parmesan for the table

Directions

Combine the ricotta, green garlic and 1 tablespoon of the parsley in a large bowl; season with salt and pepper.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Just before pasta is done, remove 1/2 cup of the boiling water. Whisk enough of the hot water into the ricotta to make a smooth, creamy sauce.

Drain the pasta and add to the sauce along with the butter. Toss well. Add 1/4 cup Parmesan cheese and toss again, adding a little more of the hot water if needed to thin the sauce. Taste and adjust seasoning.

Serve on warm plates, topping each portion with some of the remaining parsley. Pass additional Parmesan at the table.

Serves 4 to 6.

Green Garlic Aioli

Ingredients

• 1 egg yolk
• 1/2 teaspoon warm water
• 1/2 cup olive oil
• 2 to 3 tablespoons finely minced green garlic
• Salt to taste
•  Lemon juice to taste

Directions

Wisk egg yolk in a small bown with warm water. Add oil drop by drop, wisking constantly. When the mixture visibly thickens, add the oil faster. When all the oil is added, add the garlic. Season with salt and lemon juice.

Green Garlic and Spinach Fritata

Adapted from Katherine Deumling of Cook With What You Have

Ingredients

• 3-4 green garlic stalks, washed, trimmed and finely chopped
• 2 cups spinach
• 2 medium potatoes, scrubbed and cut into 1⁄2-inch dice (optional—see headnote)
• 1 tablespoon olive oil or butter
• 6-8 eggs (or whatever you have or want to use)
• 2 ounces feta or fresh goat cheese (optional—can omit choose or substitute some Parmesan or even sharp cheddar)
• Tablespoon or two of chopped parsley (optional)
• Salt, pepper

Directions

Heat the butter and oil in a heavy sauté pan or well-seasoned cast iron pan or non-stick (if it’s heatproof and can go in the oven). Add the green garlic and a few pinches of salt to pan and sauté over medium heat until they soften about 7-8 minutes. If you are using potatoes, dice them small and sauté them with the green garlic and onion. Add spinach until just wilted. 

Set your oven to broil.

Lightly whisk the eggs until they’re just broken up—no need to get them frothy or really well mixed. Add a few generous pinches of salt and several grinds of pepper and crumbled feta or goat cheese and parsley, if using. Pour eggs over the vegetables and tilt the pan to evenly distribute the eggs. Cover and cook on medium heat for a few minutes. When the eggs begin to set around the edge take the pan off the heat and set under the broiler (uncovered) until the eggs are cooked and slightly puffed and golden.

Let sit for a few minutes before cutting and serving. It will come out of the pan much more easily that way. Serve with a slice of bread and salad for a light supper. 

Yellow Wax Bean and Radish Salad with Cannellinis

In a large saucepan, cover the drained cannellini beans with 2 inches of water. Add the yellow onion, carrot and celery and bring to a boil. Simmer over low heat, stirring occasionally, until the cannellinis are tender, about 1 hour and 15 minutes. Drain the cannellinis and discard the onion, carrot and celery.

Meanwhile, bring a large saucepan of salted water to a boil. Fill a large bowl with ice water. Add the wax beans to the saucepan and cook until just tender, 3 minutes. Drain the beans and chill them quickly in the ice water. Drain and pat dry.

In a small bowl, combine the olive oil with the vinegar and lemon juice and season with salt and black pepper.

In a large bowl, toss the cannellini beans with the wax beans, radishes, red onion and basil. Add the vinaigrette and toss to coat. Season with salt and black pepper and serve right away.

Yellow Wax Beans & Scallions

from 101 Cookbooks

Ingredients

3/4 pound yellow wax beans

2 tablespoons clarified butter (regular butter is fine too)

1/4 cup 1 oz / 35 g sliced almonds

1/4 cup / 1 oz / 35 g pepitas (pumpkin seeds)

fine grain sea salt

a handful of micro scallions (or minced scallions)

generous sprinkling of za'atar (or fresh herbs)

1/2 ripe avocado, thinly sliced

Directions

Trim the ends from the beans, and slice into 1-inch pieces.

Heat the clarified butter in a large skillet over medium-high heat. Stir in the almonds and pepitas along with a pinch of salt. Cook, stirring often, until golden. Add the beans, toss to coat, cover and cook for a couple of minutes, just long enough for the beans to get a bit tender. Transfer to a serving bowl, sprinkle with the micro scallions (or fresh herbs), a generous amount of za'atar, and arrange the avocado to the side.

Serves 4. Prep time: 5 min - Cook time: 5 min

Green Beans Stewed with Tomatoes and Potatoes

I learned this dish in Calabria (the toe of the Italian boot) many years ago. When all the ingredients are at their peak it’s a wonderful, simple dish. Serve with bread and some cheese and you have dinner. And the vegetables need to be cooked until they are quite soft. It’s much more flavorful this way so be patient. 

Ingredients

• 2 Tablespoons olive oil, and a bit more for finishing
• 2 garlic cloves, smashes with the side of a knife and roughly chopped
• 1 lb green beans, tipped and cut into 2-3 inch lengths
• 2 large ripe tomatoes, diced
• 2-3 medium potatoes, scrubbed and cut into about ½ inch cubes
• Salt, freshly ground pepper,
• 1 tablespoon chopped parsley (optional)

Directions

Heat the olive oil in large, sauté pan. Add the green beans and sauté for a few minutes on high heat add the potatoes, tomatoes, salt and garlic and cook on med-high to high heat, stirring frequently. When the potatoes and beans are quite tender (about 15 -20 minutes) add the pepper, parsley if using and cook for another minute or two. Serve hot or at room temperature with a generous drizzle of good olive oil.

Green Bean Salad With Creamy Tofu Dressing (Sayaingen no Shira-ae)

From the Oregonian Foodday, Adapted from "The Japanese Kitchen" by Kimiko Barber


Instead of green beans, you can use whatever seasonal vegetable strikes your fancy. Snow peas, spinach, asparagus, fava beans, persimmon, apples, pears or sautéed mushrooms all go well with this simple dressing.

Ingredients

• 10 ounces soft silken tofu
• 14 ounces fresh green beans, trimmed and cut in half (3 to 3 1/2 cups)
• 3 tablespoons plus 1 teaspoon sesame seeds, toasted (divided; see note)
• 2 tablespoons granulated sugar
• 2 teaspoons soy sauce
• 1 teaspoon sake (Japanese rice wine)
• 1 pinch salt

Directions 

Wrap the tofu in paper towels, place a plate on top, and allow it to drain for 30 minutes.
Blanch or steam the green beans for 2 to 3 minutes. Drain and hold under cool running water until the beans are cool to the touch. Drain and pat dry.
Grind 3 tablespoons of the sesame seeds with a mortar and pestle until finely ground into a paste. Press the tofu through a fine mesh strainer into a bowl. Add the ground sesame seeds, sugar, soy sauce and sake.
Add the blanched beans and stir until beans are well coated. Season to taste with salt and additional soy sauce. Sprinkle with remaining teaspoon of sesame seeds and serve.
Note: To toast seeds, spread on baking sheet and bake in a 350-degree oven for 3 to 5 minutes or until brown. Makes 4 servings.

Salad Nicoise

Absolutely one of Chris and my’s favorite meals- we made it earlier this week with our new potatoes, fresh tomatoes and yellow beans- quite simple to prepare and delicious!

Ingredients

• 5 fingerling potatoes
• 1 cup vinaigrette- (the Joy of Cooking recipe we used called for a dressing with red wine vinegar, olive oil, and Dijon mustard, we added some herbs of choice).
• 1 pound steamed green beans
• 1 head butter or red leaf lettuce, washed, dried, and chilled (any lettuce will do really, but butter lettuce in the best.)
• 3 ripe tomatoes, quartered
• 3 hard-boiled eggs, halved
• 1 cup canned or cooked tuna, chilled
• 6 (approx.) canned anchovy filets
• 1/2 Greek cup olives

Directions

Boil whole potatoes until just tender. Drain; rinse in cold water & slip off skins. While still warm, cut into 1/8-inch slices & gently toss with about 1/3 cup of vinaigrette in a bowl. Place steamed beans in another bowl & toss with enough vinaigrette to coat. Just before serving, toss lettuce leaves with vinaigrette to coat & arrange on a platter or plates. Arrange all ingredients in distinct clusters on the lettuce, drizzling on remaining vinaigrette & garnish with fresh herbs. Serve with French bread. Serves 6. 

Potato, Green Bean and Cherry Tomato Salad

Ingredients

• 1-1/4 pounds slender green beans, trimmed
• 2 tablespoons chopped fresh Italian parsley
• 2 pounds small red-skinned new potatoes, quartered
• 1/3 cup olive oil
• 6 tablespoons drained capers
• 8 tablespoons fresh orange juice
• 3 tablespoons white wine vinegar
• 1- 1-pint basket cherry tomatoes, halved 

Directions

Cook beans in pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer to medium bowl. Refresh under cold running water. Drain well. Cook potatoes in pot of boiling salted water until just tender, about 8 minutes. Drain. Transfer to large bowl. Add 2 tablespoons orange juice and 2 tablespoons vinegar; toss to coat. Cool to room temperature, occasionally stirring gently. Add green beans, tomatoes and parsley to potatoes. Whisk remaining 6 tablespoons orange juice, 1 tablespoon vinegar, oil and capers in small bowl to blend. Season dressing to taste with salt and pepper. Add dressing to salad and toss to combine. (Can be made 2 hours ahead. Let stand at room temperature.) 

Green Beans with Garlic and Basil

Ingredients

• 3/4 pound green beans, trimmed
• 1 tablespoon olive oil
• 1/2 clove garlic, minced
• 1 tablespoon finely chopped fresh basil
• Salt and pepper

Directions

Bring a large saucepan three-fourths full of water to a boil. Add the beans and boil until tender and still slightly resistant to the bite, 3-5 minutes. Drain, immerse the beans in cold water to stop the cooking and drain well again. In a wok or frying pan over medium-high heat, warm the olive oil, swirling to coat the bottom and sides of the pan. When the oil is hot, add the beans and stir and toss every 10-15 seconds until they just begin to brown, about 2 minutes. Add the garlic and basil; stir and toss for 30 seconds longer. Remove from the heat, add salt and pepper to taste; toss to combine. Taste and adjust the seasonings. Serve immediately. Serves 2-4. 

Green Beans

From The Splendid Table

The traditional Greek recipes in which this method is rooted use as much as three quarters of a cup of olive oil -- too much for me. The few tablespoons here give flavor and allow the green beans to caramelize. Pretty they are not, but with one bite that is moot. Back in my restaurant days, I once received a proposal of marriage from a guest on the basis of these green beans. 

Pay careful attention to the details here. Technique is all.

Ingredients

• 1 pound fresh green beans, tipped and tailed
• Vegetable oil cooking spray
• 3 tablespoons 
• About 1 tablespoon medium to finely chopped garlic (5 or 6 cloves)
• 1 large fresh tomato, chopped (I go ahead and leave the skin on and seeds in; if you are fussier than me, remove both and use only the chopped pulp of 2 tomatoes)
• Salt and freshly ground black pepper
• A few dashes of cayenne
• 1/2 to 1 teaspoon dried dill

Directions

1. Blanch the green beans: Bring a large pot of water to a boil over high heat. When the water is boiling, add the green beans and cook for 2 minutes. Drain them well, then rinse with cold water, and drain them again.

2. Spray a large, heavy (preferably cast iron) skillet with a tight-fitting cover with oil, and set it over very low heat. Add the olive oil, scatter the garlic over it, and add the blanched green beans (in contrast to most sautes, the green beans are added when neither pan, nor oil, nor garlic, is yet hot). Scatter the tomato over the beans. Don’t stir.

3. Still keeping the heat as low as possible, cover the beans and let them just barely cook, without stirring, for about 40 minutes. I know it’s hard, but keep on not stirring; leave the heat low enough so that nothing burns. If you like, you can push a few beans back to check on the garlic at the bottom of the skillet. It should not be browning, merely cooking very, very slowly. Some of the beans will be browned on oneside, which is good. If this hasn’t happened yet, cover again and cook for 10, even 15, minutes more.

4. When the beans are soft, lift the lid and stir gently. It is unlikely, but if there’s a noticeable amount of liquid in the skillet, turn the heat up and, stirring gently but constantly, evaporate the liquid off. You want soft, barely-holding-together green beans. They should be slightly shriveled-looking and browned lightly here and there, with a bit of the garlic-tomato jam sticking to them.

5. Turn off the heat. Salt and pepper the beans, sprinkle them with the cayenne and dill, stir one more time, and serve. No, no, you don’t have to thank me.

Variation: Crescent’s More-or-Less Greek-style Green Beans with Gigandes: Gigandes are the truly enormous white lima beans that are typically served at room temperature as an hors d’oeuvre, cooked tender and then braised with a little tomato and a lot of olive oil. But if you soak 2 cups of dried gigandes (see page 348), cook them in a nice savory stock by whatever basic method you like, and then gently stir them into the green beans after they have cooked for about 30 minutes—oh my goodness, what a pleasing vegetarian main dish you have. (If you like, double the olive oil, garlic, and tomato so there will be a bit more with which to coat the gigandes.) This is excellent served with a bulgur or another wholegrain pilaf.

Carrot Fennel Soup

From Gourmet

Ingredients

• 2 medium fennel bulbs with fronds
• 1 pound carrots, quartered lengthwise
• 1 medium onion, quartered
• 1 garlic clove
• 5 tablespoons extra-virgin olive oil, divided
• 1/2 teaspoon sugar
• 2 1/2 cups reduced-sodium chicken broth
• 2 1/2 cups water
• 1 teaspoon fennel seeds

• Equipment: an electric coffee/spice grinder

Preparation

Preheat oven to 450°F with rack in lowest position.

Chop enough fennel fronds to measure 1 tablespoon and reserve. Discard stalks and remaining fronds. Slice bulbs 1/4 inch thick and toss with carrots, onion, garlic, 3 tablespoons oil, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a 4-sided sheet pan and roast, stirring occasionally, until browned and tender, 25 to 30 minutes.

Blend half of vegetables in a blender with broth until very smooth. Transfer to a medium saucepan. Repeat with remaining vegetables and water. Thin to desired consistency with extra water and simmer 2 minutes. Season with salt and pepper.

Meanwhile, finely grind fennel seeds in grinder and stir into remaining 2 tablespoons oil. 3Serve soup drizzled with fennel oil and sprinkled with reserved fronds.

Cooks’ notes: Soup can be made 1 day ahead and chilled. Fennel oil can be made 2 days ahead and kept at room temperature.