2 cans great northern beans 2 cans pinto beans 1 ham bone 1/2 pound ham, chopped to bite size (optional) 1/2 large onion, small dice 4 cloves garlic, sliced 1 red pepper, medium dice 3 stalks celery, small dice 3 carrots, medium dice 1 bunch kale, chopped to bite size 1 large can diced tomatoes 2 stems of rosemary 5 stems of thyme 1 quart chicken stock (or vegetable stock) 2 Tablespoons olive oil 2 teaspoon cumin 1 dash crushed red pepper Salt and pepper, to taste
Sauté onion and garlic in olive oil. Add carrots, celery, and peppers and sauté until slightly soft. Add ham (optional) and beans, including liquid. Add rosemary and thyme after removal of leaves from stems. Add chicken stock (or vegetable stock) and tomatoes, including juice. Add ham bone (optional), cumin, red pepper, salt, and pepper. Bring to a boil.
Turn temperature back and let simmer for 20 minutes. Add kale. Let simmer for another 20 minutes.
Suggested garnish: Drizzle of olive oil and grated Romano or parmesan cheese.
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6 medium red peppers 1-2 Tablespoons olive oil 1/2 onion, small dice 4 cloves garlic, minced 1 stalk celery, small dice 1 medium carrot, small dice 1 quart stock (chicken or veggie) 1 Tablespoon thyme, chopped 1/2 teaspoon rosemary, fine chopped 1/2 teaspoon crushed red pepper Salt and white pepper, to taste
Clean and dry the red peppers. Roast over an open flame. Be sure to let them char properly. Once they have been “blackened,” place them in a container and cover with plastic to sweat. While the peppers are resting, in a pot, sauté the onions and garlic in the olive oil. Cook for 5-8 mins. Add in the celery, carrots, and herbs. Cook for another 5 mins.
Peel the charred skin off the peppers. Be sure to remove the stem and seeds. Chop into medium dice. Add to pot. Add the stock. Bring to a simmer for 20 mins. Adjust with the seasonings. Remove from the stove and let rest for about 10 minutes.
Once cooled slightly, using a blender, puree in small batches (3-4 times). This bisque can be served hot or cold. Garnish as desired.
5 ounces onions, medium dice 5 cloves garlic, minced 1 medium green pepper, medium dice 1 medium red pepper, medium dice 1/2 eggplant, medium dice 1 small yellow squash, medium dice 1 small zucchini, medium dice 12 ounces diced tomatoes w/ juice 1/2 bunch basil (chiffonade) 2 teaspoons saffron 2 Tablespoon olive oil Salt & Pepper, to taste
Sauté onions and garlic in olive oil. Add eggplant, peppers, zucchini, and yellow squash. Sauté for 5-8 minutes. Add in the saffron, salt, and pepper. Bloom the saffron (approximately 2 mins). Add in diced tomatoes. Stir until veggies are blended.
Let simmer for 15-20 minutes. Add basil and adjust seasonings.
1 eggplant, sliced into 1/4 inch rounds 1 zucchini, sliced on the bias 1/4 inch thick 1 yellow squash, sliced on the bias 1/4 inch thick 4 portabella mushrooms, stemmed & cleaned 2 red peppers, trimmed to make 4 flat quarters 1 tomato, large vine ripe sliced into rounds 1 fresh mozzarella, sliced into 4 rounds 2 garlic cloves, minced 1/2 cup olive oil Salt & pepper, to taste Sprigs of basil, for garnish
Pre-heat the oven to 375°. Mix together the olive oil, garlic, salt, & pepper. Marinate all the veggies except for the tomato slices in the olive oil mix for 5 minutes. Lay them out on a sheet pan or two. Place in the oven and roast for 20-30 minutes. They should be lightly golden around the edges. Remove from the oven. Let cool for a bit.
Once cooled, stack the veggies on top of each other (portabella on the bottom, eggplant, zucchini, yellow squash, red pepper, tomato, and a slice of mozzarella.) There should be enough for 4 stacks. Place back in the oven for 10 minutes until cheese is melted. Serve as a side or entree.
Photo credit — Vegetable Napoleon: ©iStockphoto.com/dulezidar; Saffron: ©iStockphoto.com/photosbyash
