Bean and Kale Soup

• 1 tablespoon olive or canola oil
• 6 to 8 cloves garlic, crushed or minced
• 1 large onion, chopped
• 4 cups kale, chopped if fresh (you can use 2 or 3 packages
•     frozen or 2 to 3 cans)
• 4 cups chicken or veggie broth
• 2 (15 ounce) cans white beans, any kind
• 1 can stewed tomatoes or chopped fresh tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon rosemary
• Salt and pepper to taste
• 1 cup chopped parsley

In a large pot, heat olive oil then add garlic and onion. Sauté until soft. Add kale and sauté until wilted. Add broth, beans, tomatoes, herbs, salt and pepper.

Simmer 5 to 10 minutes.

Use an immersion blender to slightly break up beans to thicken.

Serve in bowls and top with parsley.

by Tim Dineen

Jambalaya

• 5 1/2 lb chicken pieces (drumsticks, thighs, and breast halves with skin and bones)
• 4 tablespoons vegetable oil
• 1 1/2 lb andouille* or other spicy smoked pork sausage, cut crosswise into 1/4-inch-thick slices
• 3 medium onions, chopped
• 2 celery ribs, chopped
• 1 green bell pepper, chopped
• 4 large garlic cloves, finely chopped
• 2 cups chicken stock or broth
• 1 1/2 cups water
• 1 (14- to 16-oz) can whole tomatoes in juice, drained and chopped
• 1/4 teaspoon cayenne (optional)
• 2 1/2 cups long-grain white rice, rinsed and drained well
• 1 cup thinly sliced scallion greens

Pat chicken dry and season with salt. Heat 2 tablespoons oil in a 10- to 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken in batches, without crowding, turning once, 6 to 8 minutes total (add remaining 2 tablespoons oil as needed between batches). Transfer to a bowl as browned.

Reduce heat to moderate and brown sausage in 4 batches in fat remaining in skillet, turning, 3 to 4 minutes. Transfer to a paper-towel-lined bowl as browned.

Pour off all but about 1 tablespoon fat from skillet, then cook onions, celery, and bell pepper in skillet over moderate heat, stirring occasionally, until onions are golden brown and softened, about 8 minutes. Add garlic and cook, stirring, 1 minute. Add 1 cup stock and cook, stirring, 1 minute. Transfer mixture to a wide 8-quart heavy pot and add chicken, water, tomatoes, cayenne (if using), and remaining cup stock. Simmer, partially covered, until chicken is tender, about 30 minutes.

Preheat oven to 325°F.

Transfer chicken with tongs to a clean bowl and measure cooking liquid with vegetables, adding additional water as necessary to measure 7 cups. If over 7 cups, boil to reduce.

Stir rice into cooking liquid (in pot). Arrange chicken over rice (do not stir), then bring to a boil over high heat, uncovered, without stirring. Bake, covered, in middle of oven until rice is tender and most of liquid is absorbed, about 30 minutes. Remove from heat and let jambalaya stand, covered, 10 minutes. Gently stir in scallion greens, sausage, and salt to taste.

by Tim Dineen

Egyptian Lentil Soup

• 1 onion, chopped
• 3 cloves garlic, minced
• 1/4 cup rice
• 2 cups dry lentils
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tomato, chopped
• 6 cups water

Method

Cook the onion and garlic over a slow heat in a covered pot until wilted.

Add the rice, lentils, and spices and sauté for a couple of minutes.

Add the tomatoes and sauté 1-2 minutes before adding water.

Bring to a boil and turn heat down to maintain a simmer for approximately 30 minutes until beans are tender and rice is cooked.

Cool slightly and puree in batches in a blender.

by Tim Dineen

Carbonnade (Flemish Beef and Beer Stew)

• 2 lb. beef chuck, cut into 2″ x ½″-thick slices
• Kosher salt and freshly ground black pepper, to taste
• ¼ cup flour
• 4 tbsp. unsalted butter
• 4 slices bacon, finely chopped
• 6 cloves garlic, finely chopped
• 3 medium yellow onions, thinly sliced lengthwise
• 2 cups Belgian-style ale, like Ommengang Abbey Ale
• 1 cup beef stock
• 2 tbsp. dark brown sugar
• 2 tbsp. apple cider vinegar
• 3 sprigs thyme
• 3 sprigs parsley
• 2 sprigs tarragon
• 1 bay leaf
• Bread, for serving

Season beef with salt and pepper in a bowl; add flour and toss to coat.

Heat 2 tbsp. butter in a 6-qt. Dutch oven over medium-high heat.

Working in batches, add beef; cook, turning, until browned, about 8 minutes. Transfer to a plate; set aside.

Add bacon; cook until its fat renders, about 8 minutes.

Add remaining butter, garlic, and onions; cook until caramelized, about 30 minutes.

Add half the beer; cook, scraping bottom of pot, until slightly reduced, about 4 minutes.

Return beef to pot with remaining beer, stock, sugar, vinegar, thyme, parsley, tarragon, bay leaf, and salt and pepper; boil.

Reduce heat to medium-low; cook, covered, until beef is tender, about 1 ½ hours.

Serve with bread.

by Tim Dineen

Locro - Argentine Hominy Stew

• 2 cups dried, broken hominy
• 1 cup dried lima beans
• 1 cup dried chickpeas
• ¾ cup olive oil
• 1½ tsp. sweet paprika
• ½ tsp. crushed red chile flakes
• 8 cloves garlic, minced
• 1 lb. veal shoulder, cut into 1" pieces
• 1 lb. pork shoulder, cut into 1" pieces
• Kosher salt and freshly ground black pepper, to taste
• 10 oz. cured chorizo, cut into ½" slices
• 1 large yellow onion, minced
• 1 tbsp. tomato paste
• 1 tsp. dried oregano
• ½ tsp. ground cumin
• 1 bay leaf
• 1 small acorn squash, peeled, seeded and finely chopped
• Juice of 1 lemon
• 1 cup finely chopped scallions

Rinse hominy under running water until water runs clear; place in a bowl with limas and chickpeas. Cover with water, and soak at least 8 hours or overnight; drain.

Whisk ½ cup oil, paprika, chile flakes, and ¼ of the garlic in a bowl; set sauce aside.

Heat remaining oil in an 8-qt. saucepan over medium-high heat. Season veal and pork with salt and pepper; working in batches, add to pan, and cook, turning, until browned all over, about 5 minutes. Transfer to a plate.

Add chorizo; cook until fat renders, about 2 minutes. Add remaining garlic and onion; cook until soft, about 3 minutes. Add tomato paste, oregano, cumin, and bay leaf; cook for 2 minutes.

Return meat to pan with hominy, beans, chickpeas, squash, and 10 cups water; boil. Reduce heat to medium-low; cook until hominy and beans are tender, about 2 hours.

Stir in juice; season with salt and pepper.

Divide among bowls; drizzle with sauce.

Sprinkle with scallions.

by Tim Dineen

Carrot Soup

• 2 tablespoons olive oil
• 2 pounds carrots, peeled, sliced
• 1 large onion, finely chopped
• garlic powder
• nutmeg
• 2 cups (about) canned vegetable broth
• 1 tablespoon fresh lemon juice
• Pinch of sugar
• 2 cups soy milk
• Chopped fresh parsley

Heat oil in heavy large saucepan over medium heat. Add carrots, onion, and garlic and sauté until onion is translucent, about 8 minutes. Add 2 cups broth. Cover and simmer until carrots are very soft, stirring occasionally, about 30 minutes.

Puree soup in batches in blender. Return soup to same saucepan. Mix in lemon juice and sugar. Season to taste with salt and pepper. Thin to desired consistency with more broth.

by Tim Dineen

Stir-fried Spinach with Tofu

• 1 lb Fresh spinach
• 2 tb oil
• 1 Clove garlic, minced
• Salt and pepper to taste
• 1/2 lb Firm tofu, cut into 1/2" cubes
• 1 tbsp Seasoned Rice wine vinegar

Saute the garlic briefly in oil. Add the spinach and salt. Stir-fry just until the spinach is wilted. about 1 minute. Gently stir in the tofu and sprinkle with rice wine vinegar. Cook until the tofu is heated through, about 1 minute. Serve immediately.

by Tim Dineen

Broccoli and Tofu in Spicy Almond Sauce

Sauce

• 1/2 cup hot water
• 1/2 cup almond butter
• 1/4 cup cider vinegar
• 2 tablespoons soy sauce
• 2 tablespoons blackstrap molasses
• 1/2 teaspoon cayenne pepper or chili flakes (more or less, to taste)

Sauté

• 1 pound broccoli
• 2 teaspoons ginger
• 4 cloves, garlic
• 1 pound tofu, cubed
• 2 cups onion, thinly sliced
• 1 cup cashews, chopped
• 3 tablespoons soy sauce
• 2 scallions, chopped

Sauce: In small saucepan, whisk together almond butter and hot water until smooth. Whisk in remaining sauce ingredients and set aside.

Sauté: Stir-fry the ginger and garlic in 2 tbsp oil (sesame is great.) Add onions and sauté for about 5 min. Add tofu chunks, stir-fry for 5-8 minutes. Mix with sauce. Add chopped broccoli, cashews and soy sauce; stir-fry until broccoli is bright green. Toss sauté with sauce, mixing in the minced scallions as you toss. Serve over rice.

by Tim Dineen

Tofu Lasagna

• 3 1/2 to 4 cups spaghetti sauce
• 1 1/2 lbs firm tofu
• 1/4 cup lemon juice
• 2 tsp dried basil
• 2 tsp honey
• 1 tsp salt
• 1 clove garlic or 1/2 tsp garlic salt (I used 3 large cloves)
• 1/2 lb lasagna noodles cooked to package directions

Preheat oven to 350°F.

In a food processor or blender, puree to a fine grainy ricotta-like
texture the tofu, lemon juice, basil, honey, salt, and garlic (or
garlic salt).

Start making layers in a 9" x 13" baking dish, starting with a thin
layer of spaghetti sauce, then a layer of cooked noodles, then a layer
of half of the tofu filling. Continue in the same order, using half the
remaining sauce, noodles, the remaining tofu filling, ending with the
remaining spaghetti sauce (I put one more layer of noodles on top of the
last of the filling, then the remaining spaghetti sauce; i.e., sauce,
noodles, filling, sauce, noodles, filling, noodles, sauce).

Bake for about 30 minutes. Serves 8 to 10.

by Tim Dineen

Rustic Summer Squash Tart

Ingredients

• 1 Tbsp extra-virgin olive oil
• 1 lb mixed summer squash (zucchini, yellow squash and patty pan), cut in 1/4-in. rounds
• 2 shallots, thinly sliced
• 2 tsp chopped fresh thyme or marjoram, plus sprigs for garnish
• 1 tsp chopped garlic
• Freshly ground pepper
• 1 refrigerated pie crust (from a 15-oz. box)
• 4 oz Roquefort cheese, Gorgonzola or other good-quality blue cheese
• 1 roasted yellow or red pepper (freshly roasted or from a jar), cut in strips
• 1 large plum tomato, sliced, seeds removed
• 1 large egg, beaten

Preparation

1. Heat oil in large nonstick skillet over medium heat. Add squash and shallots and cook, turning pieces as they start to color, 7 minutes or until crisp-tender. Remove from heat; stir in thyme, garlic and pepper to taste. Cool to room temperature.

2.Heat oven to 400° F. Line a baking sheet with parchment paper; unroll or unfold pie crust on the parchment. With a rolling pin, roll crust to a 13-in. round. Crumble half the cheese over crust to within 2 in. of edge. Arrange squash mixture, pepper strips and tomato slices on cheese; fold edge of the crust over filling and brush crust with egg.

3. Bake 35 to 40 minutes until pastry is golden. Slide tart, still on parchment, onto a wire rack. Crumble remaining cheese over top. Let cool before serving.

by Tim Dineen

Espàrrecs Amb Vinagreta (Catalan Asparagus Vinagrette)

INGREDIENTS

• Kosher salt, to taste
• 2½ lb. asparagus spears, trimmed
• 7 tbsp. extra-virgin olive oil
• 3 tbsp. capers, drained
• 2 tbsp. fresh lemon juice
• 2 tbsp. finely chopped parsley
• 2 plum tomatoes, cored and finely chopped
• ½ red onion, minced
• Kosher salt and freshly ground black pepper, to taste
• 2 hard-boiled eggs, cut into wedges

INSTRUCTIONS

1. Bring a large pot of salted water to a boil. Add asparagus; cook until tender, about 4 minutes. Drain; transfer to a serving platter.

2. Whisk oil, capers, juice, parsley, tomatoes, onion, salt, and pepper in a bowl; pour over asparagus. Garnish with egg wedges.

by Tim Dineen