Turnip, Leek, Potato, and Spinach Soup

Despite, or perhaps because of, it's simplicity, leek and potato soup is one of my favorites. Through some beautiful culinary alchemy, potatoes, leeks, butter, salt, and water turn in something magical that needs no further enhancement. But that certainly doesn't mean there isn't room for experimentation! This riff on classic pays homage to the classic Potage Parmentier without hiding the extra zing from the turnips or hint of earthy greens. It's surprisingly filling for such a light dish, able to become a meal with just a salad or a heartier one as a companion to your favorite sandwich. Tossing in some beans, cooked grains, or a poached egg (or any combination of the three) is my favorite way to fortify this recipe, and create a delicious, healthy meal out of the orphan ingredients in my fridge. The extra soup freezes beautifully, and there will still be plenty to save even after you dig in heartily.

Turnip, Leek, Potato, and Spinach Soup
adapted from the New York Times
makes 8 servings

1 tablespoon extra virgin olive oil
1 medium onion, chopped
2 large leeks, white and light green part only, halved lengthwise, cleaned and sliced or chopped
Salt to taste
2 garlic cloves, minced
2 pounds turnips, peeled and diced
1 large russet potato (about 3/4 pound), peeled and diced
2 quarts water, chicken stock, or vegetable stock
8 ounces baby spinach or kale, chopped
A bouquet garni made with a bay leaf and a couple of sprigs each thyme and parsley
Freshly ground pepper to taste
Chopped fresh tarragon and/or chives for garnish

1. Heat the olive oil in a large, heavy soup pot over medium heat and add the onion, leeks and a pinch of salt. Cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add the turnips, potatoes, water or stock, salt to taste, and the bouquet garni. Bring to a boil, reduce the heat, cover and simmer 45 minutes, or until the vegetables are very tender and the soup is fragrant.  During the last few minutes of cooking, add the spinach by handfuls, cooking until the just wilt down. Remove and discard the bouquet garni.

2. Blend the soup in batches in a blender (cover the top with a towel and hold it down to avoid hot splashes), or through a food mill fitted with the fine blade. The soup should be very smooth. Strain if desired. Return to the pot. Stir and taste. Adjust salt, add freshly ground pepper, and heat through. Serve in small bowls or espresso cups, garnished with chopped fresh tarragon and/or chives.

BBQ Cauliflower Grilled Cheese

As a born and bred Wisconsin girl, I never need an excuse to eat a grilled cheese, but as the days grow short and the temperatures drop, I crave them even more. I can't complain about even the most basic version, provided it's served hot with a cup of tomato soup, but there's certainly plenty of room for creativity too.

Roasted cauliflower is another food I just can't get enough of, so I figured why not toss it on my grilled cheese? It makes my sandwich tastier and healthier and is a wonderfully easy way to sneak in more of those veggies we all need. Fall and winter are prime time for roasted vegetables, so you may have some leftovers hangimg around as I perpetually do, but it's well worth cooking up some just for this occasion. The creamy barbecue mayo is the perfect sweet and spicy sauce (if you use a quality BBQ) and the touches of red onion and greens have just enough acidity and freshness to contrast the rich and nutty Gruyére. It takes a little more time and a few more ingredients than the bare bones version, but the upgrade to gourmet is completely worth it.

While the long days and warm temperatures of summer are fading away, there are no shortage of wonderful things to embrace about fall, especially the culinary fare. And I can't wait to keep the cozy meals coming.

BBQ Cauliflower Grilled Cheese
serves 1

1/2 tablespoon light mayo
1/2 tablespoon barbecue sauce
2 slices whole grain bread
2 ounces raw cauliflower, cut into approx. 1/4-inch thick slices (or leftover cooked cauliflower)
Olive oil
Salt and freshly ground black pepper.
A few thin slices of red onion
A few leaves of spinach or other greens (optional)
1 ounce Gryuere, thinly sliced or shredded
Cooking spray

1. Preheat a pan over medium heat. If using raw cauliflower, toss with olive oil and season with salt and pepper. Place the cauliflower in the pan, flat side down, and cook until the first side is nicely caramelized, about 4 to 6 minutes (depending on the thickness of slices). Flip the cauliflower over and cook until the other flat side is also nicely browned and tender, another 4 to 6 minutes.

2. In a small bowl, combine mayo and mustard and mix thoroughly. Spread on one slice of the bread.

3. Place the spinach on the second slice of bread and top with the cauliflower, red onion, and cheese. Place the other slice of bread on top.

4. Preheat a pan over medium heat and spray with cooking spray. Place the sandwich in the pan and cook, flipping once halfway through, until bread is golden and ingredients are warmed through, about 3 to 5 minutes per side. Cut sandwich in half and serve promptly.

Greens, Pear, and Ginger Smoothie

Although some parts of my gardens have taken some real hits from gopher activity, what I call my "salad garden" is actually doing pretty well. The ample supply of lettuce, arugula, and multiple kinds of kale has definitely dampened the pain of my eggplant casualties and I've been happily squeezing those garden-fresh greens into my diet at every available opportunity. There have been salads and kale chips and leisurely weekend omelettes galore, but my quick weekday breakfasts can definitely benefit from a bit more of the green stuff too.

It wasn't always the case, but smoothies have become a regular part of my weekday routine, and I quite often squeeze in a little bit of extra nutrition by burying some greens in my fruity smoothies. Despite its place the forefront of the health food craze, raw kale can be a little too much for some people, so use spinach if the bitterness is too much. Sweet pear and honey counteract some of the assertive kale flavor, with the sour lemon juice and spicy ginger doing their part as well. Adding chia seeds or flaxseed, especially if you let them soak overnight, will thicken the smoothie up, but it's ready to drink as soon as you finished blending it.

Greens, Pear, and Ginger Smoothie
serves 1

1 to 1 1/2 cups dairy or non-dairy milk of choice (or coconut water)
2 ounces baby spinach or kale, washed and dried
1 ripe pear, seeded and chopped
1 tablespoon fresh lemon juice
1 teaspoon freshly-grated ginger
1 teaspoon honey or agave, or to taste (optional)
1 tablespoon chia seeds or ground flaxseed, optional.

1. Place all ingredients in a blender and blend until smooth.

Spicy Lentil Wraps with Tahini Sauce

No matter how hard I try, I will always have far more bookmarked recipes than I have time to try, much less perfect. In order to keep my culinary to-do list manageable, I have a couple of methods for whether a recipe is really worth a shot - either I'm so excited to try I make it immediately, or it keeps popping back into my head. This recipe is more of the latter variety. The first time I saw it mentioned on The Kitchn, I immediately saved it, but with a few weeks of work lunches in the freezer already, there wasn't room for this one too. But every time I popped over to The Kitchn, I couldn't help thinking about this recipe, so it went right to the top of the queue as soon as my freezer cleaning was complete.

I can't say I've been disappointed with anything I've bought at Trader Joe's, so the fact that this wrap was modeled on a Trader Joe's offering definitely intrigued me. Dried lentils are something I always have around, their quick preparation and affordability making them an absolute pantry staple. Bulgur gets a spot for the same reason, so this meal was practically destined to be in my life. It may not be as quick and easy and picking up a sandwich at the store, but portioning and freezing the leftover lentil mixture makes the extra effort well worth it.

Quick cooking, affordable ingredients aside, this wrap is all about sauces. The homemade versions described below are worth it if you have the time, but even store-bought red pepper paste and tahini will leave your taste buds happy. The lentils and bulgur are the spicy, smoky soul of this wrap, but it's the spicy, savory red pepper paste and creamy tahini that really makes it delicious. Crunchy greens are a nice contrast from the tender filling, my only complaint with this wrap being the somewhat brittle tortilla I used to wrap it all up since I didn't have any whole grain lavash on hand. But you know what? I can't say I really minded scooping up the lingering bits that fell to my plate, those remnants extending my meal a few more delicious bites.

Spicy Lentil Wraps with Tahini Sauce

adapted from The Kitchn
Makes 6 wraps

1/2 cup lentils, preferably red, rinsed
2 cups water
3/4 cups fine grain bulgur
2 tablespoons olive oil
1 onion, finely chopped
2 teaspoons ground cumin
1 teaspoon red pepper flakes
1 scallion, chopped
2 tablespoons chopped flat-leaf parsley
1/2 teaspoon kosher salt
6 (approximately 9x12-inch) sheets whole grain lavash or whole grain tortillas
3/4 cup red pepper paste (recipe below, or use store-bought)
2 cups shredded cabbage, spinach, or other greens
Tahini sauce to serve (recipe below)

1. Combine lentils and water in a small saucepan over medium heat. Bring to a boil, cover, and reduce heat to low. Simmer until lentils are soft, about 20 minutes.

2. Turn off heat and stir in bulgur. Let stand until water is absorbed and bulgur is soft, about 30 minutes.

3. Meanwhile, heat olive oil in a pan over medium heat. Add onions and cook, stirring frequently, until soft and translucent. Stir in cumin and red pepper flakes and cook for another minute.

4. Add onions, scallions, parsley, and salt to lentil-bulgur mixture and stir until well combined. Let cool before using to make wraps. (If you want a smoother texture closer to the Trader Joe's version, you can run the filling through a food processor, but I like it just as it is.) You can freeze the filling in an airtight container if not using all at once.

5. To assemble, lay out a lavash sheet with the shorter end closest to you. Spread 1 1/2 tablespoons of red pepper paste across the lower 1/3 of the sheet. Top with the lentil-bulgur mixture, and then the cabbage. Roll from the bottom up, and spread an additional 1/2 tablespoon of red pepper paste across the top end to help seal the wrap. Repeat for remaining wraps.

6. To serve, cut each wrap in half and serve with tahini sauce on the side.

Red Pepper Paste
makes about 3/4 cup

6 red bell peppers, cored and chopped
1/2 teaspoon cayenne pepper
1 teaspoon kosher salt
Olive oil to cover (if refrigerating)

1. Combine bell peppers, cayenne pepper, and salt in a food processor and puree.

2. Pour the puree into a skillet over low heat and simmer, stirring occasionally, until reduced to a paste. This can take up to 2 hours.

3. Let cool before using. To store, pack the paste into a jar, pour enough olive oil on top to cover, and refrigerate.

Tahini Sauce
makes about 3/4 cup

1/4 cup tahini
2/3 cup or more warm water
2 teaspoons lemon juice
2 teaspoons finely chopped parsley
1/4 teaspoon crushed garlic
1/8 teaspoon red pepper flakes
1/8 teaspoon kosher salt

1. Place all ingredients in a small bowl and mix with a fork until well combined.

2. Gradually stir in small amounts of additional warm water until the desired consistency is achieved.

Quinoa Salad with Balsamic Roasted Mushrooms

I'm getting back to basics lately. At least for the time being, my culinary ambitions are taking a back seat to my professional and personal ones, so the meals I'm making are a little less Top Chef and a little more Better Homes and Gardens. I last shared a main course green salad, created using one of most-used recipe templates, and now it's time for a basic grain salad, another indispensable arrow in my culinary quiver.

The basic template for this recipe isn't all that far off from my main course green salad version. Greens + onion + veggie + fresh or dried fruit + nuts + cheese is still a great combination, but here they either mix with or rest atop a bed of whole grains, instead of being an accompanied by a roll or slice of crusty bread. The chewy, nutty quinoa is an especially good grain to play off the rich elements of funky blue cheese, crunchy almonds, and tart cranberries, with the fresh spinach and scallions mingled throughout keeping it light. The tender, tangy mushrooms add another distinct flavor and texture, but if fungi aren't your thing, roasted chickpeas or grilled chicken breast are nice substitutions (or additions).

Grain salads are often delicious cold, room temperature, or warm, so what is a hot dinner warm night can be a delicious lunch the following day, whether or not you have access to a refrigerator or microwave.

Quinoa Salad with Balsamic Roasted Mushrooms

adapted from Whole Foods

serves 4 (as a main) to 6 (as a side)

1/4 cup balsamic vinegar
2 teaspoons Dijon mustard
1 pound cremini or shiitake mushrooms, sliced
1 cup red or white quinoa
4 cups (about 4 ounces) tightly packed fresh spinach or arugula, chopped
4 scallions, thinly sliced
1/2 cup slivered almonds, toasted

1/2 cup dried cranberries

2 ounces crumbled blue cheese
1/8 teaspoon fine sea salt
1/2 teaspoon ground black pepper

1. Preheat the oven to 450°F.

2. Whisk vinegar and Dijon mustard together in a large bowl. Add sliced mushrooms to bowl and toss to coat with the vinegar mixture. Spread mushrooms in a single layer on a rimmed baking sheet. Roast until tender, stirring occasionally, 20 to 30 minutes. Remove from the oven.

3. While mushrooms roast, prepare quinoa according to package directions. When quinoa is ready, remove from heat, add spinach and scallions and toss to wilt vegetables slightly.

4. Add mushrooms, almonds, cranberries, and blue cheese to quinoa mixture and stir to mix well. Serve with remaining dressing on the side.

Broccoli Strawberry Salad with Goat Cheese and Almonds

One of the highlights of spring for me is the Dane County Farmers' market moving back outside onto Capital Square after spending the winter indoors. I feel fortunate to live somewhere that has a year-round farmers' market, especially up here in the great white north, but I love it so much more when I get to buy my produce in the fresh air of the early morning. Dominated now by root vegetables and greens, the offerings are relatively modest right now, but as the farmers' market bounty grows, so will my consumption of salads like this one. Spinach and onions are available now, but soon berries and crucifers will join them, this salad getting increasingly delicious as the season progresses.

This salad follows my general template for main-course salads - greens + onion + veggie + fresh or dried fruit + nuts + cheese. It's not a revolutionary formula, but I use it so often because it works. The spinach is fresh and crunchy, red onion provides astringency, and the roasted broccoli is tender and smoky, creating a delicious veggie base for the all finishing touches. The sweetness of the strawberries pops against these ingredients, especially with the addition of rich and toasty almonds and creamy, tangy goat cheese. Balsamic vinaigrette is an especially good choice for this salad, the extra acidity another nice contrast, but a honey mustard dressing is great as well. I eat plenty of salads all year long, but when the grass is green and the sun is warm, they taste all the more delicious.

Broccoli Strawberry Salad with Goat Cheese and Almonds
serves 1

2 ounces baby spinach or lettuce, washed (about 2 cups)
1/2 ounce thinly sliced red onion
2 ounces roasted or grilled broccoli (about 1/4 cup)
1 ounce quartered or sliced strawberries (about 2 tablespoons or 3 to 4 small to medium or 2 large strawberries)
2 tablespoons chopped toasted almonds
2 tablespoons crumbled goat cheese
Salad dressing, for serving

1. Divide spinach evenly between two plates and top each with red onion, broccoli, strawberries, almonds, and goat cheese. Drizzle with dressing of choice and enjoy!

Chickpea, Spinach, Feta, and Pepita Tacos

It looks like I'm falling into another Joe Yonan recipe theme - tacos! And why wouldn't I be? Tacos are undeniably fantastic. No matter your dietary restriction or preference, there's a taco out there for you, a peaceful culinary neutral zone where everyone from carnivores to gluten-free vegans can find something delicious to fill their belly.

My own taco preferences run quite the gamut as well. While you won't find me in the drive-through getting Doritos Locos tacos, I might be chowing down on anything from the quick-and-easy crunchy ground beef variety to handmade corn tortillas stuffed with long-cooked carnitas. This meal, however, lies somewhere in between. I took a shortcut and bought my tortillas, and though I didn't spend all day lovingly crafting my taco filling, I spent just enough time prepping and crafting this complex filling to still make it feel like a special treat.

The list of ingredients might seem a little long, but I promise this is just the right amount of complex. The basic combination of onions, beans, garlic, tomatoes, and greens form a healthy, filling, and delicious base, but it's the luxurious finishes - feta, avocado, and pepitas - that make these tacos so special. They're smoky, spicy, salty, fresh, and rich all at the same time, a wonderful variety of flavors and textures incorporated into each messy bite. You might end up with a few delicious juices dripping down your chin, but these tasty tacos are worth every bit of  inconvenience.

Chickpea, Spinach, Feta, and Pepita Tacos
adapted from Serve Yourself by Joe Yonan
serves 1

3 or 4 corn tortillas, preferably homemade
1 teaspoon extra-virgin olive oil
1/4 teaspoon ground ancho chile
2 cloves garlic, thinly sliced
1 small shallot lobe, thinly sliced or 1/4 cup finely diced onion
1 small tomato, chopped (or substitute 1/2 cup canned crush tomatoes in their juices or even salsa)
1/3 cup cooked chickpeas, preferably homemade, drained and rinsed
1 ounce (about 1 cup) lightly packed spinach, chard, or baby kale leaves, stacked, rolled, and thinly sliced
Kosher or sea salt
Freshly ground black pepper
1/2 avocado, peeled, seeded, and sliced cut into chunks
1 ounce queso fresco or feta cheese, crumbled
1 tablespoon roasted pumpkin seeds (pepitas; see note)
Hot sauce, such as Tabasco or Tapatio, for serving (optional)
Cilantro, for serving (optional)
1/2 lime, cut into wedges, for serving (optional)

1. Warm the tortillas and wrap them in aluminum foil to keep warm.

2. Pour the oil into a medium skillet over medium heat. When the oil starts to shimmer, add the ground ancho, stir to combine, and cook until it sizzles and becomes very fragrant about 30 seconds. Add the garlic and shallot and cook until the vegetables start to soften and slightly brown, 4 to 6 minutes.

3. Stir in the tomato and chickpeas and cook, stirring occasionally, until the tomato softens and starts to break down. Add the spinach and cook until the spinach wilts, 1 to 2 minutes. Season with salt and pepper to taste.

4. Lay the tortillas out on a plate and divide the chickpea-spinach mixture among them. Top with the avocado and feta and sprinkle with the pumpkin seeds. Serve with your choice of hot sauce, cilantro, and lime wedges.

Note: To roast the pumpkin seeds, spread them in a single layer on a baking sheet. Bake at 375 degrees F for 5 to 7 minutes, until the seeds are very fragrant. Immediately transfer to a plate to stop the cooking and allow the seeds to cook completely. Alternatively, toast them in a skillet over medium heat, tossing frequently.

Spinach Enchiladas

Rick Bayless will forever be my go-to source for Mexican recipes, but I'm starting to think Joe Yonan has some pretty good ideas too. Mexican food doesn't have to be thoroughly authentic to be deeply satisfying, and I definitely have a fondness for both the Americanized and authentic versions. Just as gratifying as your favorite greasy Mexican joint, but without a requirement to be dressed for public dining, this meal is the perfect way to indulge your craving with a hint of authenticity and without settling for the Taco Bell drive-through.

I'm a sucker for anything in a tortilla, from whole wheat roasted veggie wraps, to fish tacos in homemade corn tortillas, to greasy quesadillas and everything in between. This recipe is a great balance of flavor, health, and convenience, using a collection of pantry staples and fresh vegetables to get this gorgeous meal into the oven in less than half an hour. Yogurt makes the quickly cooked vegetables wonderfully creamy with low caloric impact, tucked happily into tender corn tortillas with savory tomato sauce. Dipping the tortillas into the sauce before stuffing and rolling is a simple step that makes all the different in unifying the ingredients, though coating everything in a gentle layer of cheese certainly doesn't hurt. I can't imagine a Mexican dish without cilantro, but if your genetic misfortune means it leaves a soapy taste in your mouth, feel free to leave it out. This meal is plenty hearty as is, but beans, mushrooms, or chicken certainly wouldn't be unwelcome additions to the spinach.

Spinach Enchiladas
adapted from Eat Your Vegetables by Joe Yonan
serves 1

1 tablespoon extra-virgin olive oil
1 large shallot lobe, chopped, or 1/4 cup finely chopped white or yellow onion
1 clove garlic, minced or pressed
1/2 small to medium jalapeno, finely chopped (leave seeds and ribs for extra heat)
3 cups lightly packed baby spinach leaves, washed and dried (about 3 ounces)
2 tablespoons whole Greek-style yogurt, sour cream, or creme fraiche
2 (6-inch) corn tortillas
2/3 cup flavorful store-bought or homemade tomato sauce, thinned with 2 to 3 tablespoons of water
1/4 cup grated Monterey Jack or cheddar cheese
1 tablespoon chopped cilantro leaves

1. Preheat the oven to 350 degrees F.

2. Pour the oil into a small skillet over medium heat. When it shimmers, add the shallot, garlic, and jalapeno and cook until soft but not browned. Add the spinach and stir-fry until it has just wilted, then scrape the mixture into a bowl and stir in the yogurt. Season with salt to taste.

3. Warm the tortillas to make them more pliable : either microwave them for a few seconds or heat them in a dry skillet over medium-high heat for about 10 seconds on each side, just enough to soften them. (If you have a gas stove, you can also put hem directly on the burner grate over the flame for a few seconds on each side.) Immediately wrap them in foil to keep them warm.

4. Pour the thinned-out tomato sauce into the skillet that you sauteed the shallow mixture in and bring it to a boil over medium heat, then reduce the heat to love so that the sauce is barely simmering. Use tongs to dip the tortillas into the sauce one at a time, leaving them in for a just a few seconds; lift them out, letting the excess sauce drip off, and transfer them to a plate.

5. Spread about a quarter of the sauce on the bottom of a small casserole or individual gratin dish. Lay the softened tortillas on a work surface. Place half the spinach mixture in the center of each one, then roll the tortillas to form enchiladas and arrange them seam side down on top of the layer of sauce in the casserol dish. Spoon the remaining sauce on top and sprinkle with the grated cheese.

6. Bake until the cheese has melted and the sauce is bubbling, about 20 minutes. Sprinkle the enchiladas with the cilantro and eat hot.

Dal Palak

Pretty much every Monday night it is both Meatless Monday and big batch cooking night at my house. Monday might not be the night most people use to be ambitious after work, but I like to use the first night of the week fill up the freezer and get some laundry done while dinner is bubbling away on the stove. Crossing off a long to-do list is my solution to the Monday doldrums, making what would be a drag of a day anyway move a lot more quickly and starting the week on a productive note.

For all the cuisines that make an appearance on my Monday night, I think Indian is the most common. All manner of vegetables and legumes, even many you wouldn't normally expect, take expertly to sweet, savory, and spicy Indian-inspired flavors. They're also ideal candidates for big batch Meatless Monday because they are often healthy, inexpensive, and freeze really well. This trifecta of qualities is what makes a recipe worth investing significant prep and cooking time, provided the outcome is still a delicious dish. And while neither I, or the author of the original, will claim this is the most authentic recipe, there's no denying that this fridge-clearing pile of veggies and melange of spices meet all those criteria perfectly.

For the dinner and lunch the day after, I ate this over brown rice with a dollop of yogurt and dash of hot sauce, but if I get some time to make naan, you can bet this will be one of the first companions it sees. Baked tofu, chicken, or even eggs would also perch perfectly atop this healthy plate if you're feeling especially ravenous.

Dal Palak
adapted from The Kitchn

makes about 8 cups

1 large onion, diced
2 packages (about 16 ounces) white button or baby bella mushrooms, roughly chopped
2 medium-sized red or white potatoes, cubed
1 inch fresh ginger, minced
6 cloves garlic, minced
2 teaspoons coriander
1 Tablespoon garam masala
2 teaspoons chili powder
1 28-ounce can of diced tomatoes
10 ounce bunch of spinach or other hearty green (kale, chard, etc.) cleaned and cut into ribbons
1 cup lentils
3 cups of water or broth
1-2 Tablespoons salt
Chopped scallions, for topping (optional)
Plain yogurt or sour cream, for topping (optional)
Hot sauce, for topping (optional)

1. Heat one tablespoon of olive oil in a large dutch oven or soup pot over medium heat. Add the onions, the mushrooms, and one teaspoon of salt, and cook until the onions are translucent and the mushrooms show spots of golden brown. Add the potatoes and another teaspoon of salt, and cook until the edges are just starting to turn translucent.

2. Clear a space in the middle of the pan and add the ginger, garlic, spices, and one more teaspoon of salt. Cook until the garlic is fragrant (30 seconds), and then stir the spices into the mix. Add the diced tomatoes in their juices, the spinach, and the lentils. Stir to combine everything and then top with three cups of water or broth.

3. Turn the heat to high and bring the soup to a boil. Once boiling, reduce the heat and let the soup simmer for about 45 minutes until the lentils and potatoes are cooked through. Taste the soup to adjust the seasonings and salt. Stir in half of the chopped scallions, reserving the rest to use as garnish.

4. Serve dal along with rice, naan, or chapatis.

Ribollita

It's a well-established fact that once I've acquired a beloved new cookbook, I can rarely restrain myself from getting a little obsessed. After pouring through each and every page, bookmarking as I go, how can I restrain myself? In continuing the Mollie Katzen recipe theme started earlier this week, I have another ready to go.

Ribollita is one of most delicious culinary creations of Tuscany, and like so many beloved dishes, originated as peasant fare. Literally meaning "reboiled", this dish began as a repurposing of the previous day's minestrone or vegetable soup, fortified with leftover bread. I'm fortunate enough to be deliberately preparing this meal rather than cobbling it together from leftovers, but I have no less appreciation of this affordable collection of humble vegetables melded into a hearty stew.

This meal is a labor of love and leisure, the kind of weekend project to let to lazily simmer on a Sunday afternoon while you mill about the house or relax with a good book. It might be tempting to short cut the process with some canned cannellinis, but much of flavor comes from the herb-infused beans and bean broth used later to cook the vegetables, so look to a different recipe for a quick ribollita. This can be streamlined a bit into a weeknight meal by preparing the beans the night before you'd like to serve the soup, making sure to reserve some of the bean broth as well. Each bite is herby and earthy and delicious down to the core in the vegan rendition, but the savory Parmesan takes it one more scrumptious step that my Dairyland origins wouldn't let me dream of omitting. Finally, a slice of rustic bread is absolutely imperative for staying honest to the peasant origins and more importantly, mopping up every last bit of beans, veggies, and broth.

Ribollita
adapted from The Heart of the Plate by Mollie Katzen
serves 6

For the beans:
1 cup dried cannellini beans, soaked for at least 4 hours (preferably overnight)
3 large garlic cloves, peeled and halved
3 fresh sage leaves
1 3-inch spring fresh rosemary
Several sprigs fresh thyme
1 medium Parmsan rind (up to 4 ounces; optional)

1. Drain the soaked beans and place them in a large pot along with enough fresh water to cover by at least 2 inches (3 inches is even better). Add the garlic and herbs and bring to a boil.

2. Lower the heat to a simmer and cook, partially covered, for 1 1/2 hours, or until the beans are as soft as they can get while still keeping their shape. (Make sure they are truly soft. No undercooked beans!) If you like, you can add the Parmesan ring about 45 minutes into the simmering.

3. Remove from the heat and drain in a strainer set over a large heatproof bowl, saving the cooking water. (Fish out the herbs and Parmesan rind, if using; it's okay to leave in the garlic.)

For the stew:
3 tablespoons olive oil
2 cups chopped onion (1 large)
2 celery stalks, diced
1 large carrot, cut into half circles about 1/8-inch thick or into bite-sized chunks
3/4 teaspoon salt, or more to taste
2 tablespoons minced or crushed garlic
1/2 pound green cabbage, cut into bite-size pieces (2 heaping cups)
1 large or 2 small bunches lacinato kale (1/2 pound total), stemmed and chopped fairly small (4 packed cups) or spinach or other hearty greens
Black pepper
About 6 slices artisan bread (day-old is fine), sch as ciabatta or Pugliese, toasted
Grated aged Parmesan, Pecorino, or Asiago (optional)

1. Place a soup pot or Dutch oven over medium heat for about a minute, then add 2 tablespoons of the oil and swirl to coat the pan. Add the onion and cook, stirring frequently for 5 minutes, or until the onion begins to soften. Stir in the celery, carrot, 1/4 teaspoon of the salt, and 1 tablespoon of the garlic and cook for another 5 minutes, stirring often.

2. Stir in the cabbage, kale, and remaining 1 tablespoon garlic, sprinkling them with another 1/2 teaspoon salt as you go. The pot will be crowded at first, but the vegetables will cook down. Cover and cook, stirring frequently, until all the vegetables are tender, about 10 minutes. Add small amounts of the bean cooking water (1/2 cup at a time) if needed to prevent sticking, but otherwise try to force-cook the vegetables in their own moisture, adding as little water as possible.

3. When the vegetables are done to your liking, add the beans, stirring them in gently so they don't break. Add a little more bean-cooking water, if you wish. Cover again and cook for just a few more minutes. Taste to adjust the salt and add a good amount of black pepper.

4. Serve hot, drizzled with the remaining 1 tablespoon olive oil, and topped with the toasted bread. If you want to enjoy a cheese-crusted experience, spoon the stew into ovenproof ceramic bowls (as you would with French onion soup), top with the bread sliced, sprinkle some cheese over the bread, and broil briefly.

Hearty Greens and Grains Soup with Yogurt

I am never without some sort of fresh greens in my fridge. I long ago abandoned lettuce for spinach or arugula in my salads and sandwiches, usually toss a handful in my smoothies, and it seems like I scarcely scrambled an egg or make an omelet without tossing in some hearty greens. As much as I love all those things, sometimes winter calls for something a little more warm and comforting, and that's when I start sneaking mass amounts of greens into my soups.

The internet abounds with reliable websites full of delicious recipes, but sometimes there's nothing better than flipping through a brand new cookbook, bookmarking recipes along the way. With all of those free resources I've become a lot more selective about what books I'll actually purchase, but when I saw Mollie Katzen's newest book on clearance (at TJ Maxx, of all places), I didn't hesitate for a second. I've long been a fan of the books of Moosewood Collective, and the ones I own are the source of several of my most-treasured recipes (e.g. Black Bean and Sweet Potato Hash). Mollie Katzen's recipes are the kind that make carnivores love vegetables and vegetarians celebrate their choice, ranging from the elegantly simple to elaborate afternoon-worthy projects. This recipe is the former, a simple combination of whole grains and hearty greens, simply seasoned, and enriched just enough with olive oil and yogurt. Be sure to add the yogurt gently at the end after it has cooled a bit, so it doesn't separate or curdle.

I made this with Earthbound Farms Power Deep Greens Blend and brown rice, but there's plenty of room for experimentation with other combinations of greens and grains. This soup is shockingly filling for the low calorie count and short list of healthy ingredients, so feel free fill up a giant bowl without any guilt.

Hearty Greens and Grains Soup with Yogurt
adapted from The Heart of the Plate by Mollie Katzen
makes 5 or 6 servings (as a side) or 2 to 3 as a main course

2 tablespoons olive oil
2 cups minced onion (1 large)
1 teaspoon ground cumin
1/2 teaspoon turmeric
3/4 teaspoon salt, or more to taste
1 tablespoon minced or crushed garlic
1/2 pound (or more) fresh spinach or other hearty greens, washed, stemmed, and coarsely chopped
3 cups water or vegetable stock or low-sodium store-bought broth
1 cup cooked brown rice (or other whole grain like quinoa, barley, etc.)
1 cup plain yogurt, at room temperature
Fresh lemon juice, or to taste
Black pepper

1. Place a soup or Dutch oven over medium heat for about a minute, then add the olive oil and swirl to coat the pan. Add the onion, cumin, turmeric, and 1/4 teaspoon salt and cook, stirring, for 5 to 8 minutes, or until the onion becomes soft. Add the garlic and another 1/4 teaspoon of the salt, reduce the heat to low, and continue to cook for another 5 minutes or so. Toss in the spinach plus the remaining 1/4 teaspoon salt. Stir, then cover and cook over medium-low heat for 5 minutes longer.

2. Add the water or stock, bring to a boil, then lower the heat to a simmer. Cover and cook over the lowest possible heat for 10 minutes.

3. Turn off the heat, let cool slightly, and stir in the rice and yogurt. Add lemon juice, a splash a time, to taste. Taste again to adjust the salt and add black pepper to your liking. It's now ready to serve.

Stewed Cauliflower, Butternut Squash, and Tomatoes

Behold the latest in the Joe Yonan make-a-big-batch-and-freeze-the-leftovers recipes! Unlike with the sweet potato and black bean soups, I'm sharing the base recipe straight away. While those soup bases are delicious on their own, they were ultimately designed to be as a canvas for other ingredients. This glorious pot of veggies, however, is a composed dish all on its own. The textures progress from melted tomatoes to soft squash to tender cauliflower, painted with a diverse palate of vinegary capers, spicy red pepper flakes, and umami-packed fish sauce. Fish sauce may set off a few alarm bells for some people, but it only serves to make this dish savory, not fishy, deepening the flavor rather than changing it.

This is a delicious vegetarian main or side dish, both options which I personally enjoyed in short order. For dinner, I layered a hearty scoop over a plate of greens, topping with a grilled salmon fillet. At lunch the following day, I combined the veggies with more greens and quinoa for an equally satisfying vegetarian meal. In addition to a few Joe Yonan recipes in the hopper, I also see a future for these stewed veggies as a pasta sauce, topping for other grains like couscous, rice, and bulgur, and partner for grilled chicken. Perhaps they'll even make their way into a grilled cheese? I wouldn't be a good Wisconsin girl if I didn't find a way for these vegetables to make their acquaintance with the delicious dairy this state has to offer.

Stewed Cauliflower, Butternut Squash, and Tomatoes
adapted from Serve Yourself by Joe Yonan
makes 6 to 7 cups

1/2 cup extra-virgin olive oil
3 plump cloves garlic, thinly sliced
1 onion, thinly sliced
1 small (1 1/2-pound) butternut squash, peeled, seeded, and cut into 1/2-inch cubes (about 3 cups)
1 (1-pound) cauliflower, cored and cut into 1-inch florets
1/4 cup small capers, drained
Coarse sea salt or kosher salt
1/2 teaspoon red pepper flakes, or more to taste
1 (28-ounce) can Italian plum tomatoes and their juice, preferably San Marzano, crushed by  hand
1 cup water
2 teaspoons Asian fish sauce, or more to taste (or vegan fish sauce or tamari or soy for a vegetarian/vegan version)

1. Pour the olive oil into a large saucepan set over medium-high heat. When the oil starts to shimmer, scatter in the sliced garlic and let it start sizzling. Stir in the onion slices and cook until wilted, about 2 minutes. Add the squash and cauliflower pieces, capers, 1 teaspoon salt, and the red pepper flakes and use tongs to toss it all together.

2. Pour in the crushed tomatoes and their juices. Slosh the water into the can and add; stir well and cover. When the tomato juices are boiling, decrease the heat to medium-low or low so that the mixture is gently bubbling. Cook, covered, until the vegetables are tender, 30 to 40 minutes. Uncover, increase the heat to medium high, and continue coking until the stew is reduced and thickened to a good pasta-sauce consistency, about 5 minutes. Add the fish sauce, taste, and add more fish sauce and salt if desired.

3. Eat a cup or two as a vegetarian main course and refrigerate the leftovers in an airtight container for up to 2 weeks, or freeze it in cup-size portions for several months.

Cheesy Greens and Rice Gratin

Having grown up in the upper Midwest, I've been around more than my fair share of casseroles. From time to time that dense and hearty fare is exactly what I'm craving, but for your average meal I'm not looking to eat something that will require a nap immediately after. But who can argue with the glorious collaboration of cheese, rice, and veggies? That's where my grown-up tastes turn to the infinitely customizable, eternally delicious, gratin.

Every kitchen should have at least one variety of grain, spice mix, sauce, nuts or seeds, greens, and cheese, so there's sure to be some iteration of this recipe in easy reach. Have leftover pasta sauce or salsa instead of tomatoes? Absolutely! Cooked quinoa or barley instead of rice? Go for it! Old Bay instead of Za'atar? Sharp cheddar or Parmesan instead of Gruyere? There's no shortage of tasty combinations so go nuts with whatever you have in the fridge and cabinets and find your favorite. My first tasting of this gratin brought together brown rice, salsa, kale, pepitas, and cheddar cheese for a Mexican/Southwestern slant on the recipe. Marinara, pine nuts, and Parmesan give this a nice Italian twist, and orzo and feta cheese could take it in a Greek direction, particularly if you tuck some olives in there as well.

Cheesy Greens and Rice Gratin
adapted from Eat Your Vegetables by Joe Yonan
serves 1

1 tablespoon extra-virgin olive oil
2 cloves garlic, thinly sliced
1 teaspoon Za'atar (or other favorite spice blend)
1/4 cup canned crushed tomatoes in their liquid, or 2 chopped plum tomatoes, or 1/4 to 1/2 cup prepared tomato sauce or salsa
3/4 cup cooked brown rice
2 tablespoons toasted pistachios or pine nuts
3/4 cup cooked hearty greens (spinach, kale, Swiss chard, etc.) or 2 cups chopped fresh leaves
1/4 cup shredded Taleggio or Gruyere, or other good melting cheese

1. Preheat the oven broiler, and adjust the rack to be several inches from the flame.

2. Pour the olive oil into a small cast-iron or other oven/broiler-proof skillet over medium heat. When it shimmers, add the garlic and cook until it starts to become tender. Sprinkle in the za'atar and cook for just a few seconds, letting the spices bubble and bloom. If using fresh greens, add them now. Stir in tomatoes or sauce and rice, taste, and as salt and pepper as needed. Cook for a few minutes to let the flavors combine, then turn off the heat. Stir in the nuts or seeds.

3. Pack the rice mixture down even with a spatula and top with cooked greens (if not using fresh), leaving a ring of rice exposed. Sprinkle with the cheese. Slide the skillet under the broiler and cook until the chees is melted, bubbly, and slightly browned, 3 or 4 minutes, then remove. Let cool slightly, but eat it hot.

Black Bean, Quinoa, and Spinach Stew

My New Year's Day started off on a wonderful foot with Whole Wheat Mixed Berry Muffins and continued right along its merry way at lunch with this fine dish. I've been a fan of Joe Yonan since I first came across his great book, Serve Yourself, which is full of amazing recipes for just one person. Some might say I over-think my diet, but even if I'm just cooking for myself, I take joy in preparing a proper meal.

And this recipe is certainly worth the relatively meager time and effort. Not only is this meal extremely healthy, packed with veggies, beans, and healthy grains, but it is bursting with flavor too. The smoked paprika makes the dish extremely hearty and earthy, with each different kind of paprika lending a unique character. This recipe can serve two modest appetites or one robust diner, and while I had good intentions of saving half for lunch the following day, I devoured the bowl in one sitting. While this generous meal might not prepared me for the Badgers loss in the Capital One Bowl, it did quickly satisfy a craving for chili on a cozy day at home.

Black Bean, Quinoa, and Spinach Stew
adapted from Joe Yonan at The Washington Post
serves 1 to 2

2 teaspoons extra-virgin olive oil
1 very small onion or large shallot, chopped
1 medium clove garlic, chopped
1 small carrot, chopped
1/2 to 1 teaspoon smoked paprika (pimenton, sweet or hot), to taste
1 small tomato, hulled and chopped
1/4 cup dried quinoa, rinsed and drained
1 1/2 cups homemade or no-salt-added vegetable or chicken broth
1/2 cup homemade or no-salt-added cooked black beans
Kosher or sea salt
Freshly ground black pepper
1 cup lightly packed baby spinach leaves, chopped

1. Heat the oil in a medium saucepan over medium heat. Once the oil shimmers, add the
onion or shallot, the garlic and carrot; cook, stirring occasionally, until the onion is
translucent, 4 to 5 minutes. Stir in the paprika, tomato, quinoa, broth and black beans.
Season with the salt and pepper.

2. Increase the heat to medium-high and bring the liquid to a boil, then reduce the heat to low
so the mixture is barely bubbling around the edges. Cover, and cook until the quinoa has
swelled and is tender, 20 minutes. Stir in the spinach leaves and cook just until they are
wilted, a few minutes. Taste and season again with salt and pepper. Transfer to a bowl and eat.

Winter Squash and Greens Lasagna Rolls

I do not eat enough lasagna. For something that I love so much, it appears on my dinner plate far too infrequently because it's generally a meal for a big crowd, not for just a couple of servings. Enter lasagna rolls, which make both an elegant dish for a large gathering, but are also easily freezable  individual portions. I've long been thinking I should give them shot, only dissuaded by the effort of assembling all the individual rolls. But when a favorite coworker that I persuaded to join the same CSA told me this was her favorite use of our copious deliveries of winter squash, I knew I had to try it. Neither one of us are the kind of women who go in for "skinny" recipes, but despite that moniker, this recipe is absolutely delicious.

Butternut squash and spinach are the original combination, and quite delicious, but this recipe can certainly extend to other winter squash and hearty greens, like acorn squash and Swiss chard or delicata squash and kale. I object on principle to fat-free dairy (perhaps it's my Wisconsin roots), opting instead for part-skim, which I prefer because of the slightly lighter texture. The nuttiness of whole wheat noodles complements the sweetness of the squash and earthiness of the greens much better than the regular white variety, but any kind will make a suitable canvas for this comforting meal. Rich and cheesy, but packed with nutrition, this cozy meal will satisfy on even the coldest of winter nights.


Winter Squash and Greens Lasagna Rolls
adapted from SkinnyTaste
makes 9 rolls

1 pound butternut or other winter squash, peeled and diced
1 teaspoon olive oil
1/4 cup shallots, minced
2 cloves garlic, minced
2 tablespoons freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper, to taste

9 whole wheat or whole grain lasagna noodles, cooked according to package directions to al dente
10 ounce package frozen chopped spinach, kale, or Swiss Chard heated and squeezed well
15 ounce part-skim ricotta cheese
1/2 cup freshly grated Parmesan cheese
1 large egg
Kosher salt and freshly ground black pepper, to taste

3 ounces shredded mozzarella (or mozzarella-provolone blend) cheese

1. Bring a large pot of salted water to a boil. Add butternut squash and cook until soft. Remove squash with a slotted spoon, reserve about 1 cup of the water and set aside, then blend until smooth with an immersion blender, adding 1/4 cup of the reserved liquid to thin out.

2. Meanwhile, in a large deep non-stick skillet, add the oil, sauté the shallots and garlic over medium-low heat until soft and golden, about 4 to 5 minutes. Add pureed butternut squash, season with with salt and fresh cracked pepper and add a little more of the reserved water to thin out to your liking. Stir in 2 tablespoons of the Parmesan cheese and set aside.

3. Preheat oven to 350°F. Ladle about 1/2 cup butternut sauce sauce on the bottom of a 9 x 12 baking dish.

4. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.

5. Ladle remaining sauce over the noodles in the baking dish and top evenly with shredded cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts and everything is hot and bubbly. Makes 9 rolls.

Leek and Potato Soup with Winter Greens

Even at its most basic, potato leek soup is thing of beauty. Some sort of alchemy occurs when those two elements come together with just a little fat, salt, and water and the result is positively addictive. But that doesn't mean it's not worth tinkering with. This version is a slightly elevated version of  the basic, starting with an intensely flavored, silky homemade stock. Making stock from scratch certainly lengthens the time from fridge to table, but there's plenty of time for all the other prep work while it slowly simmers on the stove. The addition of fresh spinach or other winter greens ups the nutrition factor and lightens the body, with the final finishing touches of bright lemon juice and fresh dill uniting all the elements. A classic with a little hint of something extra, this soup is simple, soul-warming, from-scratch cookery at its finest. And that's exactly what you need when winter rears its ugly head.

Leek and Potato Soup with Winter Greens
adapted from Moosewood Restaurant New Classics
serves 6 to 8

10 cups water
3 leeks, sliced down the center and well-rinsed
1 1/2 cups peeled and coarsely chopped carrots
4 cups coarsely chopped potatoes
1/2 teaspoon dried thyme
1 1/2 teaspoons salt, or to taste
2 tablespoons olive oil
2 cups baby spinach, kale, or Swiss chard
2 tablespoons chopped fresh dill (or 2 teaspoon dried)
1 tablespoon fresh lemon juice
Freshly ground black pepper to taste

1. Add water to a large soup pot. Cut the dark green tops off the leeks, rinse well to remove any hidden sand, and stir them into the pot. Add the carrots, about half of the potatoes, the thyme, and 1 teaspoon of the salt. Bring to a boil, then lower the heat, cover, and simmer the stock for about 45 minutes.

2. While the stock simmers, remove the root ends from the leeks, peel of the outermost later, and chop the white and most tender green parts.

3. In a large sup pot, saute the leeks in olive oil until tender, about 10 to 15 minutes. Strain the stock and add it to the fennel and leeks. Add the rest of the potatoes and simmer until soft, about 15 minutes. Stir in the spinach, dill, lemon juice, and remaining 1/2 teaspoon of salt.

4. Puree the soup in batches in a blender or with an immersion blender until smooth and silky. Add salt and pepper to taste and serve.

Stuffed Acorn Squash for Two

Without fail, my winter CSA means many meals of stuffed squash. I would make it occasionally in the years before I started getting a winter CSA share, but now it has become a staple fall/winter meal. I am constantly in search of new recipes and flavor combinations and this basic template allows me to easily experiment with myriad combinations of beans, grains, greens, and nuts. The amounts listed for the main ingredients here are all ranges because the size of the squash you're stuffing (and appetite) can vary quite a bit, but I typically lean towards the higher end so I can pack my squash to the absolute limit.

Sometimes I'll buy specific ingredients for combinations I think will be delicious, but more often than not I'm improvising with is in my pretty well-stocked pantry and fridge. To give you a little inspiration, I'll offer the tasty combination pictured above - quinoa, kale, cannellini beans, and walnuts - a meal equally appropriate for a weeknight dinner as a vegetarian main on Thanksgiving. (You can also keep it gluten-free by using quinoa or rice.) Flexible, delicious, nutritious, and easy, this recipe surely deserves a regular place in your winter meal rotation.


Stuffed Acorn Squash for Two
adapted from Whole Living
serves 2

1 halved and seeded acorn, festival, or delicata squash
1 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
Coarse salt and freshly ground black pepper
1 diced large onion
2 teaspoons chopped fresh or 1/2 teaspoon dried herbs
1/3 to 1/2 cup cooked beans (white, black, pinto, garbanzo, etc.)
1/3 to 1/2 cup cooked grains (quinoa, brown rice, bulgur, couscous, etc.)
1 to 2 cups chopped hearty greens (kale, spinach, Swiss chard, etc.)
2 tablespoons freshly grated Parmesan cheese, optional
2 Tbsp chopped toasted nuts or seeds, divided (hazelnuts, walnuts, almonds, pecans pumpkin seeds, sunflower seeds, etc.)
Lemon or balsamic (or other) vinegar

1. Heat oven to 400 degrees. Brush squash with 1 teaspoon oil and season with salt and pepper. Roast cut side down until tender, about 30 minutes. Flip and set aside.

2. Heat 1 tablespoon oil in a medium skillet over medium heat. Add onion and cook, stirring, until tender, about 6 minutes. Add herbs, beans, grains, and greens. Cook, stirring, until greens wilt, about 2 minutes. Season with salt and pepper.

3. Divide stuffing between squash halves, top with Parmesan, and roast until golden, 15 to 20 minutes.

4. For each serving, sprinkle with 1 tablespoons nuts or seeds and squeeze with lemon or vinegar.

Leek, Potato and Spinach Stew

Remember when I said it was game on with heartier pasta? That philosophy also applies to soups and stews now that the cooler temperatures have arrived. Chili was my first foray into that territory this fall, but there's so much more to explore.

Leek and potato soup is one of my absolute favorite soups, and while it takes a lot to draw me from away from the classic recipe, this soup had too much extra going for it not to give it a shot.  While classic leek and potato soup is a wonderful side to a sandwich and salad, this stew turns that irresistible flavor into the main event. The low-fat turkey sausage adds a palate of delicious spices and richness, the beans and spinach ample heartiness, with a lovely fresh note from the generous helping of herbs. This is certainly a complete meal in a bowl, but it wouldn't be out of the question to serve it with a hunk of crusty bread to soak up all the delicious broth.

If you like to riff on recipes, as I am wont to do, I encourage you to experiment with other types of beans and hearty greens. Chickpeas and kale, perhaps? Although it's not quite as good as fresh off the stove or after a day or two in the fridge, extra portions of this soup will freeze pretty well for future meals. With my winter CSA starting next month, I can this recipe making a reappearance in my house in very short order.

Leek, Potato and Spinach Stew
adapted from Eating Well
serves 4 to 6

1 tablespoon extra-virgin olive oil
2 links hot or sweet Italian turkey or chicken sausage (6-7 ounces), casings removed (optional)
2 cups chopped leeks (about 2 leeks), white and light green parts only, rinsed well
4 cloves garlic, thinly sliced
1/4 teaspoon salt
1 cup dry white wine
1 pound new or red potatoes, halved and thinly sliced
4 cups reduced-sodium chicken or vegetable broth
8 ounces spinach, stemmed and chopped (about 8 cups)
1 bunch scallions, sliced
1 15-ounce can cannellini, navy, or other white beans, preferably no-salt-added, rinsed
1/4 cup chopped fresh herbs, such as dill, chervil, chives and/or parsley

1. Heat oil in a Dutch oven over medium heat. Add sausage, if using, and leeks and cook, stirring occasionally and crumbling the sausage with a wooden spoon, until the leeks are tender, about 5 minutes. Add garlic and salt and stir until fragrant, about 20 seconds. Add wine, cover and bring to a boil over high heat. Uncover and cook until the wine is almost evaporated, about 4 minutes. Add potatoes and broth; cover and bring to a boil. Stir in spinach and scallions and cook, covered, until the potatoes are tender, about 5 minutes. Remove from the heat and stir in beans. Cover and let stand for 1 minute. Divide among 6 soup bowls and sprinkle each portion with herbs.

Grilled Zucchini, Corn, and Goat Cheese Salad

I've not yet met a vegetable that I couldn't grill. During the colder months I have a tendency to default to roasting vegetables, but it summer I'll toss almost anything on the grill. Meat tends to be the focus of grilling endeavors, but veggies deserve just as much attention. And if you're going to the trouble to fire up the grill for your steak, why not throw some corn and zucchini as well? That very action (along with the stereotypical bumper crop of zucchini) was the impetus for creating this recipe. I like to grill my vegetables until they get a nice char and infusion of smoky flavor, while still crisp enough to hold their shape, but in a pinch any prepared zucchini or corn would work here. The pungent goat cheese, fresh dill, and toasty walnuts are the perfect complements to the smoky grilled veggies, a wonderful balance of satisfying richness and light freshness.

If you've grown tired of bread, muffins, fritters, cookies, soup, salmon cakes, sandwiches, and burgers (or share my craving for constant variety) and still have zucchini left to use, give this recipe a try. With just a few extra minutes time at the next grill out you'll have the makings of a light and delicious meal to balance out a carnivorous barbecue indulgence.

Grilled Zucchini, Corn, and Goat Cheese Salad
serves 1

1 to 2 ounces baby spinach or lettuce, washed (about 2 cups)
2 tablespoons thinly sliced or chopped red onion
4 ounces roasted or grilled zucchini
2 tablespoons roasted corn
2 tablespoons chopped toasted walnuts
1/2 ounce crumbled goat (or feta) cheese
1/2 tablespoon fresh dill
Salad dressing, for serving

1. Distribute greens evenly on a plate and and top with red onion, zucchini, corn, walnuts, and goat cheese. Sprinkle dill over the top, drizzle with dressing of choice and enjoy!

Spinach and Pea Soup

Lately I've really been embracing the idea of warm weather soups. Gazpacho is probably the most obvious summer choice, but I've been more interested in cooked soups before the weather is too oppressive. In the dog days of summer I'm sure to revisit the gazpacho issue, but for now I'm loving these vegetable-packed soups that can be served cold, room temperature or warm. Each bowl is a concentrated expression of the fresh flavor of the season and a great way to pack a lot of nutrition into a small package. The short list of ingredients might make this recipe seem too simple, but the bounty of the farmers' market packs each bite with terroir and sunshine. Lemon juice adds an often neglected acidic element that brightens the entire soup and brings out nuanced flavor that would otherwise just be blended into general green goodness. This verdant soup becomes a complete meal with a side salad and piece of crusty bread or sandwich; I really loved it with the guacamole toast shown above. Like so many of the recipes I make, leftovers can happily be frozen for a taste of this agricultural moment at the ready anytime.

Spinach and Pea Soup
adapted from Martha Stewart
serves 4 (as a side)

1 tablespoon extra-virgin olive oil
1 medium onion, finely chopped
2 large garlic cloves, minced
Coarse salt and freshly ground pepper
1 3/4 cups homemade or low-sodium store-bought chicken or vegetable stock or water
1 pound fresh English peas, shelled (about 1 cup)
8 ounces spinach (curly or flat leaf), tough stems discarded (about 6 cups packed leaves)
1 teaspoon fresh lemon juice

1. Heat oil in a medium saucepan over medium-high heat. Add onion, garlic, 1/2 teaspoon salt, and a pinch of pepper. Cook, stirring, 3 minutes. Add stock, and bring to a boil.

2. Add peas, and return to a boil. Reduce heat, and simmer, stirring occasionally, until peas are tender and bright green, 2 to 3 minutes. Stir in spinach. Cover, and cook, stirring occasionally, until spinach has wilted, 2 to 3 minutes.

3. Remove pot from heat and puree pea mixture using an immersion blender. Stir in 1 teaspoon lemon juice and season to taste with salt and pepper.