Kale Pesto

This was part of the menu of the very first cooking class I taught in 2008. It remains a favorite. Whether much of it makes it into a dish--of pasta, eggs, beans or simply spread on toast--remains a question. By the spoonful at the counter, however. . .   Use hazelnuts, walnuts or even toasted pumpkin seeds if you don't have almonds. And substitute Parmesan or an aged Asiago if you don't have Pecorino. ... Read more »

Pasta with Brussels Sprouts, Lemon and Capers

This is a quick, flavorful pasta dish. The capers and lemon provide a nice balance to the sweetness of the Brussels sprouts.... Read more »

Quick Chickpeas and Pasta with Rosemary

This is delicious, fast, easy and nutritious. ┬áIf using home-cooked chickpeas I use the chickpea cooking liquid for part of the liquid, top it off with water and then season with some bouillon. Use vegetable stock or just water if that's what you have, just make sure to season it with plenty of salt and pepper.  ... Read more »

Quick

What if the Leftovers were so Good you Couldn't Wait to Eat them Again and Again?

a milder version) or some dried hot pepper if you don’t have fresh ones, to taste 2 small stalks celery, finely chopped 1 teaspoon pimenton (smoked paprika) 1/4 teaspoon black pepper 1/2 teaspoon salt 1/2 cup roasted tomatoes, finely chopped or 2 tablespoons tomato paste or some chopped sun-dried tomatoes 4 cups cooked (or canned) chickpeas, drained 2 cups chickpea cooking liquid (or water, veg or chicken b... Read more »

Chickpea Chili with (or without) Chorizo

Whether you add the chorizo (or other sausage or meat) or not, this long-cooked deeply flavored sauce-y stew is fantastic. You could serve it over rice or boiled potatoes or as is with a salad or over mashed potatoes and turnips, as I have here. You can also decrease the cooking time and still get good results.... Read more »

Fennel, Tomato and Caper Sauce (with Pasta)

Don't skip the capers. They really elevate this fennel-rich ragout that's delicious with pasta or braised meats or just good crusty bread or an egg.... Read more »

One-pot Tomato and Sausage (or Bean) Pasta with Greens

15 minutes, start to finish, adaptable and delicious and a good reason for having canned tomatoes and small pasta shapes in the pantry. You can use larger shapes and more of it (more like 3 cups of penne). You can substitute cooked beans/chickpeas for the sausage for a meat-free version. You can use parsley instead of basil, skip the greens, use fresh tomatoes instead of canned . . . just make it. [caption id="attachment_13629" align="alig... Read more »

Minestrone

Talk about a template; minestrone is a bean and vegetable soup and, loosely defined, can use any bean, any shape of pasta (or no pasta), most any vegetable and herb, meat or no meat (diced bacon or a little sausage is good, added when cooking onions) be hearty and stew-like or light and brothy. For me, what makes or breaks minestrone are the beans and the bean broth. You can certainly use canned beans but home-cooked beans with their broth ar... Read more »

Chickpea and Chard Curry with Tomato and Coconut Milk

This is a fairly quick, flavorful curry and you can use whatever leafy greens you have (feel free to increase the quantity of greens). I needed to use up some leeks when I made the above version which adds sweetness. Adding the fresh, mashed garlic at the very end adds a nice dimension.... Read more »

What if the Leftovers were so Good you Couldn’t Wait to Eat them Again and Again?

a milder version) or some dried hot pepper if you don’t have fresh ones, to taste 2 small stalks celery, finely chopped 1 teaspoon pimenton (smoked paprika) 1/4 teaspoon black pepper 1/2 teaspoon salt 1/2 cup roasted tomatoes, finely chopped or 2 tablespoons tomato paste or some chopped sun-dried tomatoes 4 cups cooked (or canned) chickpeas, drained 2 cups chickpea cooking liquid (or water, veg or chicken broth) 2 cups canned tomatoes Chopped cilantro and thinly sliced scallion, for serving…