We're always on the lookout for good black bean recipes, and this week's recipe for Black Bean Soup with Avocado, Orange and Cucumber is a winner. This soup comes together in a hot minute, and the finish of a salsa made from avocado, cucumber and chopped orange is a reminder of what fresh, raw ingredients can bring to a dish.
In our book, a terrific salad can outshine anything else on the table. A dynamic dressing and the right combo of greens are what you should be looking for, and this recipe for Chicory Salad with Anchovy Dressing demonstrates that.
This egg salad supposedly originated with a chef who cooked for European royalty before a stint at the National Casino in Budapest, Hungary. Odds are you won't find this delicious dish on any Las Vegas or Atlantic City menu, but it is a sure bet for lunch or at the dinner hour. Butter and sour cream lend a rich foundation, but it's still lighter than a typical mayonnaise-based egg salad. And the anchovies add a hint of salt and briny depth. This is terrific served with lettuce and fresh vegetables as a salad, or with lettuce and tomato on toast as a sandwich.
Actually, this was created by Gill's friend Jane, but it comes to us via Gill, so we're putting her name on it. It's a salad that uses up the kinds of things you find in the refrigerator during the summer.
4 large handfuls of baby spinach leaves, washed 8 oz Halloumi cheese, cut into 4 pieces 2 fat cloves of garlic, crushed 1/4 cup extra virgin olive oil, plus extra for tossing and drizzling 24 spears of fresh asparagus, trimmed 5 oz chorizo, thinly slice 1/4 cup balsamic syrup salt and freshly ground black pepper
So many people miss out on broccoli rabe because they don't know what to do with it. Pure transformation happens when you grill any vegetable with an edge of bitterness to it, but broccoli rabe (a.k.a. rab, rappini, and others) can really take on a new life on the grill.
The smaller fennel bulbs at our farmers markets tend to have a more pronounced licorice flavor that pairs nicely with the tang of good tomatoes.
2 tablespoons olive oil or vegetable oil 1 medium onion, chopped 1 large fennel bulb, chopped5 cloves garlic, minced2 teaspoons chopped thyme1 teaspoon fennel seeds, crushed Generous pinch of crushed red pepper 1 cup dry white wine6 to 8 medium plum tomatoes, coarsely chopped, or one 28-ounce can diced tomatoes with their liquid 1 pound angel hair pasta