Tuscan White Bean Soup with Escarole and Potatoes
Makes 8 servings
- 1 large bunch escarole
- 2 pounds potatoes
- 1 medium onion (yellow or white)
- 3 tablespoons olive oil
- 3 cloves garlic
- 2 quarts vegetable stock
- 1 bay leaf
- rind of a Romano cheese triangle (plus grated Romano for serving)
- ½ teaspoon red pepper flakes
- ⅓ teaspoon salt
- ⅓ teaspoon black pepper
- 2 15-oz cans cannellini or Great Northern beans (drained & rinsed)
horizontally on your cutting board. Cut off and discard the root end. Slice the remaining escarole bunch into three equal parts. To
make smaller pieces, you can cut those in half horizontally.
Recipe from Cooking with Mamma C
Snow Peas with Garlic & Ginger
Makes 4-6 servings
- 1 tablespoon soy sauce
- 1 1/2 teaspoon rice wine vinegar
- 1/2 teaspoon sesame oil
- 1/2 teaspoon sugar
- 9 ounces snow peas strings trimmed
- 1 teaspoon vegetable oil or canola oil
- 1 1/2 teaspoons fresh grated ginger
- 1 teaspoon minced garlic
- 1/4 teaspoon toasted sesame seeds
- 1/4 teaspoon black sesame seeds optional
In a small bowl, combine the soy sauce, rice wine vinegar, sesame oil and sugar. Whisk to combine and set aside.
Heat a skillet or wok over medium high heat. When the pan is hot, add the vegetable or canola oil and swirl to coat the pan.
Add the garlic and ginger and stir until aromatic, about 30 seconds. Add the snow peas and sauté for about 1 minute, tossing with the garlic and ginger frequently.
Stir in the sauce and cook until it reduces down to a glaze. Add the sesame seeds and toss to coat. Serve immediately.
Recipe from Garlic & Zest
Sheet Pan Garlic Parmesan Roasted Broccoli & Green Beans
Makes 4 servings
2 heads of broccoli , stems removed and cut into florets
12- ounces | 350 grams green beans , ends trimmed
1 cup grape or cherry tomatoe
1/3 cup freshly grated parmesan cheese , divided
1/4 cup olive oil
Juice of half a lemon
1 tablespoon minced garlic
Salt and pepper , to season
Preheat the oven to 400°F. Spray a baking sheet or tray with non stick cooking oil spray.
Arrange the broccoli and green beans on the baking sheet. Top with 1/4 cup of parmesan cheese, and drizzle with the olive oil and lemon juice. Add the minced garlic and salt and pepper to suit your tastes; mix together well until all of the vegetables are evenly and completely covered in dressing.
Spread the veggies out in a single layer, transfer to oven and roast for 20 minutes. After 20 minutes, carefully remove the sheet from the oven and add the tomatoes to the pan. Give the veggies a mix through (flipping any that are crisping or browning), and return to the oven, rotating the pan if necessary to cook evenly. Continue to roast for an additional 15-20 minutes, or until the broccoli is cooked through (the florets will have a nice crisp edge).
Top with the remaining 2 tablespoons of parmesan cheese and serve immediately.
Recipe from Cafe Delites