Tuscan White Bean Soup

From Treehugger.org

2 tbsp olive oil
1 onion, chopped small
1 cup thinly sliced celery
4 garlic cloves, minced
2 tsp dried oregano or 1 tbsp fresh
1/2 tsp dried thyme or 1 tsp fresh
1 tsp dried basil or 1 tbs fresh
2 carrots, cut into 3/4 slices
2 tomatoes, seeded annd chopped
5 cups vegetable stock
1 (15 oz) cannellini beans, drained and rinsed
1 tbsp finely chopped sage (optional)
1 1/2 tsp sea salt, or to taste
1/4 tsp freshly ground black pepper

1. Place oil in a large pot over medium-high heat. Add the onion, celery, and garlic and cook for 3 minutes, stirring frequently. Add the oregano, thyme, basil, carrots and tomatoes and cook for 5 minutes, stirring occasionally and adding small amounts of stock or water if necessary to prevent sticking.

2. Add the vegetable stock and cannellini beans and cook for 10 minutes, stirring occasionally.

3. Place 3 1/2 cups of the soup in a blender and blend until creamy, or use an immersion blender. Return to the pot and stir well.

4. Add salt and pepper to taste. Garnish with sage, if using.

Creamed Corn

From Alton Brown

1/2 onion, diced
1 tablespoon butter
2 pinches kosher salt
8 ears fresh corn
1 sprig fresh rosemary, bruised
1 tablespoon sugar
1/4 teaspoon turmeric
2 tablespoons yellow cornmeal
1 cup heavy cream
Fresh ground black pepper



In a saucepan over medium heat, sweat the onion in butter and salt until translucent.

In a large mixing bowl, place a paper bowl in the middle of the bowl. Resting the cob on the bowl in a vertical position remove only the tops of the kernel with a knife, using long smooth downward strokes and rotating the cob as you go. After the cob has been stripped, use the dull backside of your knife to scrape any remaining pulp and milk off the cob.

Add the corn and pulp mixture to the saucepan and cook over medium high until the juice from the corn has tightened. Add the rosemary. Sprinkle the corn with the sugar and turmeric. Stir constantly for about 2 minutes. Sprinkle the cornmeal onto the corn, using a whisk to combine well. Add the heavy cream and cook until the corn has softened, about 2 to 3 minutes. Remove the rosemary. Season with freshly ground black pepper.

Curried wild rice, lentil and orzo salad with caramelized onions and toasted almonds

1/2 cup wild rice
2/3 cup green lentils
1/2 cup orzo pasta
1/2 cup currants
1/4 cup finely sliced shallot
1/3 cup slivered almonds
Dressing:
1/4 cup white wine vinegar
1 tsp ground cumin
1 tsp Dijon mustard
1/2 tsp granulated sugar
1/2 tsp salt
1/2 tsp ground coriander
1/4 tsp turmeric
1/4 tsp paprika
1/4 tsp nutmeg
1 pinch cinnamon
1 pinch cloves
1 pinch cayenne pepper
1/3 cup canola oil or vegetable oil

1. In large pot of boiling salted water, cover and cook wild rice for 10 minutes.

2. In a small sauté pan, warm a drizzle of olive oil and slowly caramelize the shallots. They will turn golden and be done about the same time the grains are done, after 30 minutes.

3. Meanwhile, add lentils to the rice; boil for 20 minutes. Add orzo; cook just until tender, about 5 minutes. Drain well and transfer to large bowl.

4. After the onions are done, add the slivered almonds and toast in the remaining oil, constantly stirring until they are lightly golden. Remove from heat.

5. In small bowl, whisk together vinegar, cumin, mustard, sugar, salt, coriander, turmeric, paprika, nutmeg, cinnamon, cloves and cayenne; whisk in oil.

6. In a large bowl, combine the grains and orzo, the shallots, almonds, and the dressing. Toss to combine.

7. Let cool; cover and refrigerate until chilled, at least 4 hours. (Make-ahead: Refrigerate for up to 24 hours.) To serve, sprinkle salad with almonds.