Pasta e Fagioli Soup

  • 1 tablespoon extra-virgin olive oil
  • 2-3 ounces pancetta, finely chopped
  • 1 medium yellow onion, finely chopped
  • 1 fennel bulb, stalks discarded, finely chopped
  • 1 celery rib, minced
  • 3-4 garlic cloves, minced
  • 3 tsp anchovy paste
  • ½ tsp fennel seeds
  • 1 tsp dried oregano
  • 2 tsp grated orange zest
  • ¼ tsp red pepper flakes
  • 2 14-ounce cans diced tomatoes
  • 2 15-ounce cans cooked cannellini beans, drained and rinsed
  • 3 ½ cups chicken broth
  • 2 ½ cups water
  • 1 cup ditalini pasta
  • ¼ cup minced fresh parsley

Heat oil in Dutch oven over medium high heat.  Add pancetta and cook until brown.  Stir in onion, fennel, and celery and cook until softened, 6-8 minutes.  Stir in garlic, anchovy paste, fennel seed, oregano, and orange zest, cook until fragrant, about 1 minute.

Stir in tomatoes and their juices, scrap up any browned bits.  Stir in beans and bring to simmer.  Cook about 10 minutes on simmer.

Stir in broth and water.  Bring to boil.  Stir in pasta and cook until al dente, about 10 minutes.  Remove from heat and stir in parsley.   Serve and garnish with finely grated parmesan cheese.

Kale and Brussels Sprout Salad with Roasted Cranberries

  • ¼ cup fresh lemon juice
  • 2 Tbsp. Dijon mustard
  • 1 Tbsp. minced shallot
  • 1 small garlic clove, finely grated
  • ¼ tsp. kosher salt plus more
  • Freshly ground black pepper
  • 2 large bunches Tuscan kale (about 1½ lb.), center stem discarded, leaves thinly sliced
  • 12 oz. brussels sprouts, trimmed, finely grated or shredded with a knife
  • ½ cup extra-virgin olive oil, divided
  • ⅓ cup almonds with skins, coarsely chopped
  • 1 cup finely grated Pecorino Romano

Preparation

Step 1

Combine ¼ cup fresh lemon juice, 2 Tbsp. Dijon mustard, 1 Tbsp. minced shallot, 1 small garlic clove, finely grated, ¼ tsp. kosher salt, and a pinch of freshly ground black pepper in a small bowl; stir to blend and set aside to let flavors meld.

Step 2

Toss 2 large bunches Tuscan kale (about 1½ lb.), center stem discarded, leaves thinly sliced and 12 oz. brussels sprouts, trimmed, finely grated or shredded with a knife in a large bowl.

Step 3

From ½ cup extra-virgin olive oil, measure out 1 Tbsp. oil and add to a small skillet. Place skillet over medium-high heat and add ⅓ cup almonds with skins, coarsely chopped. Stir frequently until almonds are golden brown in spots, about 2 minutes. Transfer nuts to a paper towel-lined plate and sprinkle lightly with kosher salt.

Step 4

Slowly whisk remaining olive oil into lemon juice mixture. Season dressing to taste with kosher salt and freshly ground black pepper. Add dressing and 1 cup finely grated Pecorino Romano to kale and shredded brussels sprouts; toss to coat. Season lightly with more salt and pepper. Garnish with almonds.

This recipe was first printed in the November 2011 issue of ‘Bon Appétit.’

Leslie’s notes: 

  1. I added roasted fresh cranberries for a little variation. To roast: rinse cranberries, toss with a little olive oil and honey. Sprinkle with cinnamon and roast on parchment paper lined tray for 15 minutes in 375 degree oven.
  2. You can use a food processer for both kale and sprouts but slicing results in a nicer texture and prettier appearance.
  3. You can substitute Parmesan or Asiago cheese for Pecorino Romano
  4. Curly kale can also be used but try to find Tuscan kale. I have made this with green curly kale and Tuscan kale and a mix of the two.  The Tuscan kale seems to be less tough and less bitter.

Curly kale and Tuscan kale (also known as lacinato kale or dinosaur kale) are two common types of kale with distinct differences in appearance, texture, and flavor:

Curly Kale

  • Appearance: Bright green with ruffled, curly edges.
  • Texture: Thick and tough, with a hearty, fibrous structure.
  • Flavor: Peppery and slightly bitter, especially when raw. Cooking softens the bitterness.
  • Uses: Often used in soups, stews, smoothies, and as chips due to its firm texture.

Tuscan Kale (Lacinato/Dinosaur Kale)

  • Appearance: Dark green, long, narrow leaves with a bumpy, textured surface resembling dinosaur skin.
  • Texture: More tender and delicate compared to curly kale, with a slightly thinner leaf.
  • Flavor: Milder and sweeter, with a nutty undertone. It retains a pleasant chewiness when cooked.
  • Uses: Popular in Italian dishes like soups (e.g., ribollita), sautés, and salads. Its tenderness makes it a great choice for raw preparations.

Both types are nutrient-dense and versatile, but the choice between them depends on the dish and preferred texture and flavor.

Letting shallots and garlic sit 10-20 minutes in lemon juice before adding olive oil helps to do the following:

  1. Mellowing Harshness: The acidity in lemon juice reduces the sharpness of raw garlic and shallots, softening their flavors and making them less pungent.
  2. Pickling Effect: The acid in the lemon juice lightly “pickles” the shallots and garlic, which enhances their flavor and gives them a tangy taste.
  3. Texture Change: The lemon juice slightly tenderizes the shallots and garlic, which can make them less crunchy and more palatable in dishes like salads or sauces.
  4. Flavor Infusion: The garlic and shallots impart their flavor to the lemon juice, creating a zesty and savory mixture that can be used as a dressing or marinade.

Mexican Chicken Casserole

This recipes will make two 8×8 dishes or one 9×13 dish. I made two, one I baked and the other I froze after assembling.

  • 1 Green Pepper diced
  • 1 Jalapeño Pepper diced
  • 6-8 Green Onions diced
  • 1 – 2 tsp Ground Cumin
  • 1 – 2 tsp Mexican Oregano
  • 1 10 oz can Diced Tomatoes with Green Chili
  • 3/4 cup grated squash
  • 1 Rotisserie Chicken, shredded
  • 1 12 oz jar of Salsa Verde
  • 3/4 cup Sour Cream
  • 1/2 cup chopped Fresh Cilantro
  • 8 oz shredded Monterey Jack Cheese with Jalapeño
  • 6 Flour Tortillas

Sauté the first three ingredients over medium heat with a little olive oil for about 3 minutes. Add the spices and diced tomatoes with chili, and heat through. Stir in the grated squash and cook for 1 more minute.

Combine the salsa verde with sour cream and pour over the shredded chicken. Add the chopped cilantro to the chicken mixture.

Add a little of the vegetable mixture to the bottom of two 8×8 casseroles or one 9×13 casserole. Add a layer of tortillas, followed by half of the chicken mixture (split between the two casseroles if using 8×8), half of the vegetable mixture, and half of the shredded cheese. Repeat the layers and top with thinly sliced tortilla strips coated with a little olive oil.

Cover with aluminum foil and bake at 375°F for 30 minutes or until starting to bubble. Then uncover and bake for an additional 10-15 minutes. Sauté over medium heat the 1st three ingredients with a little olive oil for about 3 minutes, add spices and diced tomatoes w/chili and heat through. Stir in grated squash and cook for 1 more minute.

Baked Eggplant with Marinara and Three Cheeses

I used both Rosa Bianca Eggplant and Globe/American Eggplant for this dish. The Rosa Bianca eggplant is a visually striking and flavorful heirloom eggplant variety originating from Sicily, Italy. Its had a creamy texture and sweet, mild taste. As I did for this dish, I don’t peel the Rosa Bianca eggplants but usually peel the Globe because their skin tends be much tougher.

  • Slice eggplant and lightly coat with panko (dip in milk then lightly coat in fine panko crumb).
  • Sauté in batches in a small amount of oil until almost done.
  • Place in baking dish with thin layer of marinara on bottom.
  • Top eggplant slices with fresh parmesan, a little feta and provolone. I used three slices of provolone cut into small pieces.
  • Bake until eggplant is soft and cheese has melted.
  • Serve with fusilli pasta and fresh tomato salad: sliced tomato, fresh mozzarella, red onion and basil dressed with red wine vinegar and olive oil and seasoned with salt.

Tofu Stir Fry

Marinated tofu with asparagus, broccoli and carrot over jasmine rice.

Use extra firm tofu that has been pressed before marinating. Pressing removes extra liquid and helps tofu brown and not crumble. To press tofu: wrap a block of tofu in a clean towel and place the wrapped block on a rimmed plate or tray. Place a skillet or another plate on top and weight down with anything heavy. Let sit at least 30 minutes. You may need to re-wrap with clean towel halfway through.

Marinade:

  • 4 tbsp soy sauce
  • 1 tsp sesame oil
  • 2 garlic cloves minced
  • 1 tsp hot pepper flakes
  • 1 tbsp honey or maple syrup
  • 1 tbsp grated ginger or 1 tsp ginger powder
  • 1 tbsp canola oil

Eggplant Involtini

Peel eggplant, thinly slice (about 1/4 inch), brush both sides with olive oil, season with salt and pepper and roast on parchment lined baking sheet until soft (about 20 minutes). Flip once while baking. Stack the eggplant and let cool. Stacking helps them continue to soften and not dry out while they cool.

Spread with a mixture of ricotta, egg, cooked spinach (squeezed dry and chopped) & chopped fresh basil. Top with tomato sauce and shredded provolone cheese and bake another 20-30 minutes.

Quick tomato sauce: canned diced tomato with juice, julienned/diced zucchini, roasted garlic & fresh basil. Heat and blend sauce with immersion blender.