Fisherman's Soup

(Cacciucco) This seafood soup, called cacciucco (meaning "mixture"), is a specialty of Livorno, a fishing port that is Tuscany's second-largest city. It has been made for hundreds of years, and variations of it appear all along the Tuscan coast. Traditionally, at least five types of fish and shellfish are included (one for each "c" in the name). If you like, do as the Italians do, and place a slice of toasted bread in each bowl before ladling the soup over.

Ingredients

• 3 tablespoons olive oil
• 1 medium onion, finely chopped
• 1/2 cup chopped celery
• 2 garlic cloves, finely chopped
• 1 pound plum tomatoes, peeled, chopped
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh rosemary
• 1/2 teaspoon dried crushed red pepper
• 1 tablespoon all purpose flour
• 3/4 cup dry white wine
• 6 cups water

• 1 8-ounce orange roughy fillet, cut into 2-inch pieces
• 1 8-ounce sea bass fillet, cut into 2-inch pieces
• 8 ounces uncooked large shrimp, peeled, deveined
• 4 ounces cleaned squid, bodies cut into 1/2-inch-wide rings, tentacles left whole

• Additional chopped fresh parsley
• Sea salt
• Extra-virgin olive oil

Preparation

Heat 3 tablespoons oil in large pot over medium heat. Add onion, celery and garlic. Sauté 10 minutes. Stir in next 4 ingredients. Sauté 2 minutes. Sprinkle flour over. Stir 2 minutes. Add wine; cook until liquid evaporates. Add 6 cups water. Bring to boil. Reduce heat; simmer 20 minutes.
Add all seafood to soup base. Cook just until opaque in center, about 3 minutes. Season with salt.
Ladle soup into 4 bowls. Sprinkle with additional parsley and sea salt. Drizzle soup with olive oil.

Chestnut Soup

Ingredients

• 3 tablespoons unsalted butter
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped carrot
• 1/2 cup finely chopped onion
• 3 fresh flat-leaf parsley sprigs
• 2 whole cloves
• 1 Turkish or 1/2 California bay leaf
• 6 cups low-sodium chicken broth
• 1 (14- to 15-ounce) jar peeled cooked whole chestnuts, crumbled (3 cups)
• 1/4 cup Sercial Madeira
• 1/4 cup heavy cream
• 1/4 teaspoon black pepper

• Special equipment: cheesecloth; kitchen string

Preparation

Melt butter in a 3-quart heavy saucepan over low heat, then stir in celery, carrot, and onion. Cover surface of vegetables with a buttered round of wax paper or parchment (buttered side down) and cover pan with lid, then sweat vegetables 15 minutes (to soften).
Wrap parsley, cloves, and bay leaf in cheesecloth and tie into a bundle with string to make a bouquet garni.
Discard buttered paper from vegetables, then add broth and bouquet garni and bring to a boil. Reduce heat and simmer, covered, 20 minutes. Add chestnuts and Madeira and simmer, covered, 3 minutes.
Purée soup in small batches (4 or 5) in a blender until smooth (use caution when blending hot liquids), transferring to a 3- to 4-quart heavy saucepan. Stir in cream, pepper, and salt to taste and reheat soup over moderate heat, stirring occasionally.

Tortilla Soup

Sopa de Tortilla

Ingredients

• 6 dried guajillo chiles, stemmed
• 2 dried pasilla chiles, stemmed

• 12 5- to 6-inch-diameter white corn tortillas
• 2/3 cup plus 2 tablespoons corn oil

• 2 cups coarsely chopped plum tomatoes
• 1 1/2 cups water
• 1/4 small white onion
• 2 large garlic cloves
• 1 large sprig fresh epazote or 2 large fresh cilantro sprigs
• Pinch of baking soda
• 4 cups low-salt chicken broth

• 1/2 cup crumbled queso fresco
• 1 small avocado, peeled, pitted, diced
• 1/4 cup crema mexicana* or sour cream

Preparation

Cut slit in 1 long side of each chile; pull open. Remove seeds and membranes; press chiles flat. Cut pasilla chiles into 1x1/4-inch strips.
Cut 6 tortillas into 1x1/4-inch strips. Heat 2/3 cup oil in heavy medium skillet over medium-high heat until very hot. Working in batches, add tortilla strips to skillet; toss until crisp and golden, about 1 minute. Using slotted spoon, transfer strips to paper towels. One at a time, fry 6 whole tortillas in oil until golden and almost crisp, about 30 seconds per side. Transfer to paper towels. Working in batches, add guajillo chiles to skillet; press with spatula until chiles begin to blister, about 10 seconds per side. Transfer to paper towels. Add pasilla chile strips to skillet; stir 10 seconds. Transfer to paper towels to drain.
Combine tomatoes and next 5 ingredients in heavy large pot. Coarsely crumble whole tortillas, then guajillo chiles into pot. Bring to boil. Reduce heat to medium; cover and simmer until water is almost absorbed and chiles are soft, stirring occasionally, about 6 minutes. Working in 3 batches, puree mixture in blender until smooth, adding 1/4 cup broth to each batch. Heat 2 tablespoons oil in large saucepan over medium-high heat. Add tomato mixture; stir until thick and deeper in color, about 2 minutes. Add 3 1/4 cups broth; bring to boil. Simmer 8 minutes to develop flavors. Season with salt.
Ladle soup into bowls. Garnish each serving with tortilla strips, chile strips, cheese, diced avocado, and crema.

Treme (Mock) Turtle Soup

When it comes to cooking, we like things to be quick and easy—as long as flavor is not sacrificed. However, when it comes to soup, we realize that an extra few minutes of prep work make a real difference in the richness and quality of a recipe.

Quickly sautéing vegetables before adding them to the slow cooker scales back their acidity and firmness. Allowing them to then simmer in the slow cooker for hours allows all of the ingredients to meld. It's the perfect formula for a successful soup!

Ingredients

• 1 1/2 lbs. ground sirloin
• 6 stalks celery, chopped
• 2 cloves garlic, minced
• 1 cup chopped onion
• 3/4 cup butter
• 1 15-oz. can tomato puree
• 2 14.5-oz. cans chicken broth
• 2 14.5-oz. cans beef broth
• 1/2 cup flour mixed with 1 cup water
• 1/2 cup Worcestershire sauce
• 1 cup ketchup
• 1 tsp. hot sauce
• 2 bay leaves
• 1 1/2 tsp. thyme
• Salt and pepper to taste
• 1 1/2 cups lemon juice
• 1/4 cup flat-leaf parsley, minced
• 6 hard-boiled eggs, chopped
• 6 slices lemon, for garnish
• 1 cup sherry, or to taste, optional

Preparation

On the stovetop, sauté the sirloin, celery, garlic, and onion in butter until meat is brown and veggies are translucent. Add to the slow cooker.
Add tomato puree, chicken broth, beef broth, flour mixture, Worcestershire sauce, ketchup, hot sauce, bay leaves, thyme, salt, and pepper to the slow cooker. Stir.
Cook on low heat for 4 hours.
Add lemon juice, parsley, and eggs 30 minutes before serving.
Immediately before serving, remove bay leaves, add sherry to taste, and garnish with lemon slices.

Sweet Potato and Coconut Soup

Coconut milk is one of my favourite ingredients and it makes a fantastic creamy base for all the other robust flavours in this Asian-style soup. Choose firm sweet potatoes with orange flesh for their vibrant colour.

Ingredients

• 450g (1lb) sweet potatoes, cut into cubes
• 2 tbsp sunflower oil
• 1 onion, finely chopped
• 1 leek, trimmed and finely chopped
• 1 lemon grass stalk, trimmed and halved
• 1 red chilli, halved, seeded and thinly sliced
• 1 tsp freshly grated root ginger
• 1.25 litres (2 1/4 pints) vegetable stock
• 4 tsp tomato purée
• 400g can coconut milk
• sea salt and freshly ground black pepper
• chilli oil , to garnish
• fresh micro coriander, to garnish

Preparation

Preheat the oven to 200°C (400°F/gas mark 6).
Place the sweet potatoes in a baking tin, drizzle over 1 tablespoon of the sunflower oil and roast for 20–30 minutes, until tender. Set aside.
Heat the remaining 1 tablespoon of oil in a pan over a medium heat. Add the onion, leek, lemon grass, half the chilli and the ginger and sweat for 4 minutes, stirring occasionally. Add the roasted sweet potato with the stock and tomato purée, then bring to the boil. Reduce the heat and simmer for 10 minutes, until the liquid has slightly reduced and all the vegetables are completely tender.
Pour the coconut milk into the pan, reserving about 3 tablespoons from the top of the can as a garnish, and cook for another 5 minutes, stirring constantly. Season to taste. Remove the lemon grass and then blend with a hand blender until smooth.
To serve, ladle the soup into warmed bowls and swirl in the reserved coconut milk. Add a drizzle of the chilli oil, then sprinkle over the reserved chilli slices and micro coriander.

COOK AHEAD
This soup can be made up to 2–3 days in advance and kept covered in the fridge. It can also be frozen for up to 1 month but may need to be blitzed with a hand blender when reheating, as it may split.
WINE
An Alsace Gewürztraminer or German Riesling.

Mushroom Barley Soup

Ingredients

• 1/2 ounce dried Polish mushrooms or dried porcini mushrooms*
• 6 tablespoons unsalted butter
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3/4 pound fresh mushrooms, trimmed and thinly sliced
• 2 stalks celery with leaves, diced
• 1 large carrot, peeled and diced
• 1/4 cup chopped fresh parsley
• 1 tablespoon all-purpose flour
• 1 quart low-sodium beef broth
• 3/4 cup barley, rinsed
• 2 teaspoons kosher salt
• Freshly ground black pepper

• *Using a blend of fresh mushrooms is also nice. Try shiitake, cremini, or button.

Preparation

Put the dried mushrooms in a bowl and cover them with 2 cups of boiling water. Allow them to soak for 1 hour. Strain the mushrooms through a cheesecloth-lined sieve into a bowl. Reserve the liquid. Coarsely chop the mushrooms and set aside.
Melt the butter in a large, heavy stockpot or Dutch oven over mediumhigh heat. Add the onions and sauté until softened and translucent, about 8 minutes. Add the garlic and sauté until fragrant, about 2 minutes more. Add the fresh mushrooms, celery, carrot, and half of the parsley, and sauté until the mushrooms are golden and the celery and carrots are beginning to soften, about 10 minutes. Stir in the fl our until well blended. Stir in the mushroom soaking liquid, soaked mushrooms, beef broth, and 4 cups of water. Stir in the barley, salt, and pepper to taste.
Bring the mixture to a boil, stirring frequently. Reduce the heat to low and simmer until the barley is tender, about 30 to 40 minutes. If the soup is too thick, add a little more water. Adjust the seasoning with more salt and pepper if necessary. Sprinkle with the remaining parsley before serving.

Creamy White Onion Soup

To ensure the snow-white color of this soup, don't let the onions brown.

Ingredients

Pickled shallots:

• 2 shallots, thinly sliced into rounds
• 1/4 cup apple cider vinegar
• 1/4 cup white wine vinegar
• 1/4 cup sugar

Red onion jam:

• 1 tablespoon olive oil
• 1 medium red onion, thinly sliced
• Kosher salt
• 1/2 cup red wine
• 1/4 cup red wine vinegar
• 1 tablespoon sugar
• 1/4 cinnamon stick
• 1/2 star anise pod
• 1/8 teaspoon crushed red pepper flakes
• 1/8 teaspoon ground allspice

White onion soup:

• 1/4 cup olive oil
• 4 large white onions, thinly sliced
• 1 leek, white and pale-green parts only, thinly sliced
• 2 celery stalks, chopped
• 4 garlic cloves
• 1 serrano chile, seeded, chopped
• 2 tablespoons chopped peeled ginger
• Kosher salt
• 1/2 cup dry white wine
• 1/2 cup mirin
• 1 cup heavy cream

Fontina toast and assembly:

• 2 tablespoons unsalted butter
• 2 slices brioche, quartered
• 4 ounces Fontina cheese, grated
• 1 tablespoon chopped fresh chives

Preparation

For pickled shallots:
Place shallots in a small nonreactive bowl. Bring vinegars, sugar, and 1 cup water to a boil in a small saucepan, stirring to dissolve sugar. Pour over shallots; chill.
DO AHEAD: Shallots can be pickled 5 days ahead. Cover and keep chilled.
For red onion jam:
Heat oil in a medium skillet over medium-high heat. Add onion, season with salt, and cook, stirring often, until soft, 5-7 minutes. Add wine, vinegar, sugar, cinnamon, star anise, red pepper flakes, and allspice. Bring to a boil, reduce heat, and simmer, stirring occasionally, until liquid is thickened and syrupy, 40-45 minutes.
DO AHEAD: Jam can be made 5 days ahead. Cover and chill.
For white onion soup:
Heat oil in a large pot over medium-high heat. Add onions, leek, celery, garlic, chile, and ginger; season with salt. Cook, stirring often, until soft (do not let brown), 10-12 minutes.
Add wine and mirin to pot, bring to a boil, and cook until reduced by half, about 4 minutes. Reduce heat to medium, cover, and cook, stirring occasionally, until onions are soft and translucent, 25-30 minutes. Let cool slightly, then purée in a blender until smooth. Strain into a large bowl and stir in cream (thin with water, if needed); season with salt. Reheat soup in a clean pot.
DO AHEAD: Soup can be made 2 days ahead. Let cool; cover and chill.
For fontina toast and assembly:
Heat butter in a large skillet over medium heat. Cook bread until golden, about 3 minutes (you'll have 2 extra). Flip, top with cheese, cover, and cook until cheese is melted, about 4 minutes. Top toasts with pickled shallots and chives.
Spoon some jam into each bowl, pour soup around, and top with toasts.

Spring Egg-Drop Soup

This is the time of year to try all different kinds of garlic—spring garlic, young garlic with unformed cloves, garlic scapes. Use any of them in this vegetablepacked soup.

Ingredients

• 1/4 cup olive oil
• 2 medium carrots, peeled, chopped
• 6 small spring onions, bulbs only, coarsely chopped (about 1 1/2 cups)
• 3 medium spring garlic bulbs, 1-2 garlic scapes, or 2 regular garlic cloves, thinly sliced
• Kosher salt
• 4 cups low-sodium chicken broth
• 1/2 pound asparagus, sliced on a diagonal 1/2" thick
• 1/4 pound sugar snap peas, sliced on a diagonal 1/4" thick
• 2/3 cup shelled fresh peas (from about 2/3 pound pods)
• 2 large eggs
• 1 tablespoon grated Parmesan plus more for serving
• 1/4 cup torn fresh basil leaves
• 1/4 cup torn fresh mint leaves
• 1 1/2 teaspoons (or more) fresh lemon juice

Preparation

Heat oil in a large heavy pot over medium heat. Add carrots, spring onions, and garlic and season with salt. Reduce heat to medium-low, cover, and cook, stirring occasionally, until vegetables are soft, 15-20 minutes.
Add broth and bring to a boil. Add asparagus, sugar snap peas, and peas and cook until vegetables are crisp-tender, about 3 minutes.
Meanwhile, beat eggs in a small bowl with 1 tablespoon Parmesan, a pinch of salt, and 1 tablespoon water.
Reduce heat to low and stir basil and mint into soup. Drizzle in egg mixture in 4 or 5 spots around pot. Let stand for 1 minute so egg can set, then gently stir in 1 1/2 teaspoons lemon juice. Season soup with salt and more lemon juice, if desired. Serve soup topped with more Parmesan.

Avocado Egg Salad Recipe

Ingredients

• 1 ripe Hass Avocado, halved, seeded and peeled
• 6 hardboiled eggs, peeled and halved
• 1 Tbsp. white wine vinegar
• 1 tsp. Dijon mustard
• 1/2 tsp. salt
• 1/2 cup minced onion
• 2 Tbsp. chopped chives (optional)

Instructions

1.    Remove and discard yolks of two of the eggs; chop remaining whites and eggs; set aside.
2.    In a bowl, combine half of the avocado, vinegar, mustard and salt; mash until smooth. Dice remaining avocado and add to mixture along with eggs and onion; mix gently.

Avocado Dill Sandwich Recipe

Ingredients

• 2 slices bread
• mayonnaise
• Dill weed
• 1/2 or more ripe, Fresh Hass Avocados, peeled and sliced
• 1 slice bologna
• 1 slice provolone cheese (or muenster)

Instructions:

1. Spread the mayo on 1 slice toasted/untoasted bread.
2. Shake dill weed onto bread to your liking.
3. Arrange sliced avocados on other slice of bread.
4. Top avocado slices with the bologna, cheese and other slice of bread.

Avocado Chickpea Sandwich Recipe

Ingredients

• 1 can chickpeas, drained and rinsed
• 1/3 cup celery, diced
• 1/3 cup onion, diced
• 1/2 medium-sized or 1 small ripe Hass Avocados, halved, seeded, peeled and chopped
• 1/2 lime, juiced
• 1 tsp. Hawaiian salt, or Kosher salt
• Black pepper to taste
• 1/2 tsp. ground cumin
• sliced tomato
• sprouts
• whole grain bread

Instructions:

1. Put chickpeas in a bowl
2. Add celery and onion
3. Mash with potato masher or fork until some of the beans are mashed, but okay to leave some whole
4. Add chopped avocado and lime juice and mix to incorporate
5. Season with salt, pepper and cumin
6. Spread 1/4 of mixture on a slice of whole grain bread.
7. Add sliced tomato and sprouts.
8. Top with another slice of bread.

ACE of a BLT Recipe

Ingredients

• 24 each slices of sourdough bread
• 3/4 cup mayonnaise
• 24 (1/2-oz) slices cheddar cheese
• 48 slices crisp warm bacon
• 36 slices tomato
• 4 1/2 cups shredded iceberg lettuce
• 6 each ripe, Fresh Hass Avocados, cut into halves, sliced lengthwise*
• 12 eggs, cooked to order

Instructions:

1. Toast sourdough bread, set one piece per sandwich aside for garnish. Spread remaining piece with 1 Tbsp. mayonnaise.
2. Top with remaining ingredients in this order: 2 slices cheddar cheese, 4 slices warm bacon, 3 slices tomato, 3/8 cup shredded lettuce, 1/2 each sliced Fresh Hass Avocado, 1 fully cooked egg.
3. Garnish with remaining slice of toasted bread, cut in half.

Lime Soup

I fell for this soup on a trip to the Yucatan Peninsula, where it is a mainstay. It’s light and refreshing—a tasty first course that whets the appetite without ruining it for the main event. It’s a smart way to go if you’re serving heavier fare, such as Cheese Enchiladas with Chile Gravy (page 152) or Fiesta Chiles Rellenos (page 145) for a main course.

Ingredients

• 1 (4- to 5-pound) stewing chicken (preferably organic)
• 2 medium yellow onions
• 2 large carrots, halved
• 2 stalks celery
• 3 cloves garlic
• 2 bay leaves
• 1 teaspoon whole peppercorns
• 2 tablespoons olive oil
• 2 teaspoons minced garlic (about 2 cloves)
• 1 poblano chile, stemmed, seeded, and cut into 1/4-inch dice
• 4 ears fresh corn, husked and kernels cut from the cob
• 1 tablespoon kosher salt
• 1 teaspoon dried Mexican oregano
• 1 1/2 cups freshly squeezed lime juice (about 6 medium limes)

Toppings

• Chunks of fresh avocado
• Diced fresh tomatoes
• Chopped fresh cilantro
• Lime wedges
• Fried tortilla strips

Preparation

Set the chicken in a large, heavy stockpot and fill it with cool water to cover by at least 1 inch. Halve 1 of the onions. Add the carrots, the onion halves, celery, garlic cloves, bay leaves, and peppercorns and bring to a boil over medium-high heat. Decrease the heat to medium and simmer gently for 2 hours, skimming off any scum that rises to the top. Remove the chicken from the broth and let rest in a large dish until it is cool enough to handle. Strain the chicken broth and return it to the stockpot. You’ll have 10 to 12 cups of broth. Remove the skin from the cooled chicken and discard; shred the meat and return it to the broth in the stockpot.
Heat the oil in a large skillet set over medium heat. Cut the remaining onion into 1/4-inch dice. Sauté the diced onion, minced garlic, poblano, and corn for about 3 minutes until the vegetables are soft. Stir the sautéed vegetables into the chicken stock, stir in the salt, oregano, and lime juice and bring the mixture to a simmer. Taste and add more salt and lime juice if needed. Serve hot with the toppings of your choice.
do it early
The soup can be made up to 2 days in advance, covered, and refrigerated.

Tortilla Soup

A colorful array of garnishes offer a fresh contrast to this bold, smoky chicken soup from Nashville's Mas Tacos Por Favor.

Ingredients

• 1 4-pound chicken
• 1 onion, quartered
• 1 carrot, peeled, chopped
• 5 garlic cloves, smashed
• 2 dried chipotle chiles
• 1 jalapeño (with seeds), halved lengthwise
• 7 cilantro sprigs
• 3 tablespoons (or more) fresh lime juice
• Kosher salt and freshly ground black pepper
• Vegetable oil (for frying)
• 5 corn tortillas, cut in 1/2"-thick strips
• 2 ears of husked corn, or 2 cups frozen, thawed corn kernels
• Chopped fresh cilantro, halved cherry tomatoes, avocado wedges, queso fresco or mild feta

• Ingredient info: Look for chipotle chiles at specialty foods stores and Latin markets.

• Special equipment: A deep-fry thermometer

Preparation

Bring chicken, onion, carrot, garlic, chipotles, jalapeño, and 16 cups water to a boil in a large pot; skim foam from surface. Reduce heat to medium and simmer, skimming the surface frequently, until chicken is cooked through, about 1 hour.
Transfer chicken to a plate. Strain broth into another large pot. Return chiles to broth, if a spicier broth is desired; discard remaining solids. Shred chicken meat; discard skin and bones. Transfer chicken meat to a medium bowl and set aside.
Meanwhile, set pot with strained broth over medium heat and add cilantro sprigs. Bring broth to a simmer; cook until reduced to 8 cups, about 1 hour. Discard sprigs and chiles, if using. Stir in 3 tablespoons lime juice. Season with salt, pepper, and more lime juice, if desired. Add chicken to broth. DO AHEAD: Can be made 2 days ahead. Chill until cold, then cover and keep chilled.
Attach deep-fry thermometer to the side of a large cast-iron skillet or other heavy skillet. Pour oil into skillet to a depth of 1". Heat over medium heat until thermometer registers 350°F-360°F. Working in batches, fry tortilla strips, turning occasionally, until crisp and golden brown, 2ñ3 minutes per batch. Using a slotted spoon, transfer to paper towels to drain. Season with salt.
Cook corn over a gas flame or under a broiler, turning occasionally, until charred in spots. Let stand until cool enough to handle. Cut kernels from cobs in strips. Discard cobs. (Alternatively, cook kernels in a large skillet over high heat until charred in spots.)
Rewarm broth with chicken. Divide soup among bowls. Top generously with corn, tortilla strips, cilantro, tomatoes, avocado, and crumbled queso fresco.

Watercress Soup

The success of this simple soup depends on using the freshest watercress available. Choose the full-grown, thick-stemmed variety; it has more of the green's characteristic bold, peppery flavor.

Ingredients

• 2 tablespoons (1/4 stick) unsalted butter
• 1 medium yellow onion, chopped
• 2 quarts low-salt chicken broth
• 1 pound russet potatoes, peeled, cut into 1/2" cubes
• 4 bunches watercress (about 2 pounds), tough stems trimmed, chopped (about 20 cups)
• 1 1/2 teaspoons (or more) fresh lemon juice
• Kosher salt and freshly ground black pepper
• 1/2 cup chilled heavy cream
• 3 tablespoons thinly sliced fresh chives, divided

Preparation

Melt butter in a medium pot over medium heat. Add onion and cook, stirring often, until softened, 5-6 minutes. Add broth and potatoes; bring to a boil over medium-high heat. Reduce heat to medium and simmer, stirring occasionally, until potatoes are tender, about 20 minutes. Remove from heat.
Add watercress to pot; stir until leaves wilt. Let soup cool briefly. Working in batches, purée soup in a blender until smooth. Return soup to same pot. Stir in 1 1/2 teaspoons lemon juice. Season to taste with salt, pepper, and more lemon juice, if desired. DO AHEAD: Can be made 8 hours ahead. Cover and chill.
Whisk cream with a pinch of salt in a large bowl until soft peaks form. Fold in 1 1/2 tablespoons chives.
Rewarm soup gently over low heat. Divide soup among demitasse or small teacups and garnish each cup with a dollop of whipped cream. Sprinkle remaining 1 1/2 tablespoons chives over.

Chickpea Soup

To save time, use canned chickpeas instead of dried.

Ingredients

• 1 1/2 cups dried chickpeas, or 3 15-ounce cans chickpeas, rinsed
• 3 tablespoons olive oil
• 2 large onions, coarsely chopped
• 4 garlic cloves, chopped
• 1 sprig thyme
• 1/2 cup dry white wine
• 4 cups vegetable broth
• Kosher salt
• 1 bunch broccoli, stems reserved for another use, cut into small florets
• Flat-leaf parsley and fresh tarragon leaves (for garnish)

Preparation

If using dried chickpeas, place in a medium bowl and add cold water to cover by 2". Let soak overnight in refrigerator. Drain chickpeas.
Heat oil in a large heavy pot over medium heat. Add onions, garlic, and thyme sprig; cook, stirring occasionally, until onions are soft, 10-15 minutes. Add chickpeas and wine. Bring to a rapid simmer; cook until wine is reduced by half, about 2 minutes. Add broth and bring to a boil. Reduce heat, cover, and simmer until chickpeas are very soft, 1 1/2-2 hours for dried chickpeas, or about 30 minutes for canned. Discard thyme sprig.
Working in batches, purée chickpea mixture in a blender or with an immersion blender, adding water by 1/2-cupfuls if needed, until smooth. Season with salt. DO AHEAD: Chickpea soup can be made 1 day ahead. Let cool; cover and chill.
Meanwhile, cook broccoli in a large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; rinse under cold water.
Reheat soup. Divide soup among bowls and garnish with broccoli and herbs.

Herbed Chicken and Squash

Protein and B vitamins in chicken promote healthy hair. Stay gorgeous, girl.

Ingredients

• 4 bone-in, skinless chicken breasts (about 2 1/2 pounds)
• 2 tablespoons chopped fresh rosemary, divided, plus 4 sprigs for garnish
• 1 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1 pound peeled, seeded and cubed butternut squash
• 2 teaspoons canola or olive oil, divided
• 3/4 pound cipollini or sweet onions, halved if large
• 3 teaspoons balsamic vinegar, divided
• Vegetable oil cooking spray
• 2 tablespoons apricot preserves
• 2 teaspoons Dijon mustard
• 2 teaspoons chopped ginger
• 1 clove garlic, chopped

Preparation

Position rack in lower third of oven; heat oven to 400°F. Season chicken with 1 tablespoon chopped rosemary, 1/2 teaspoon salt and 1/4 teaspoon black pepper. In a bowl, toss squash with 1 teaspoon oil. In a second bowl, toss onions with 2 teaspoons vinegar and remaining 1 teaspoon oil. Coat a rimmed sheet pan with cooking spray. Place chicken on pan bone side up; spread squash and onion in a single layer around chicken; sprinkle vegetables with remaining 1 tbsp chopped rosemary, 1/2 teaspoon salt and 1/4 teaspoon black pepper; roast 15 minutes. In second bowl, combine preserves, mustard, ginger, garlic and remaining 1 teaspoon vinegar. Flip chicken and brush with apricot-mustard sauce; turn veggies; roast until chicken's internal temperature reaches 165°F, 10 to 15 minutes more. Divide chicken and veggies among 4 plates; garnish each with a sprig of rosemary.

Soppressata Pizza

Healthy bonus: Vitamin A and lycopene from the red peppers

Ingredients

• 3/4 cup grated lowfat Romano
• 3/4 cup grated lowfat fontina
• 2 cups bottled roasted red peppers
• 1 cup lowfat ricotta
• 40 ultrathin slices soppressata (or other Italian salami), about 4 oz
• 1/4 cup chopped fresh parsley

• Grilled Pizza Crust

Preparation

In a bowl, mix Romano and fontina. Make pizza crust. While second side of each crust is grilling, spread 1/8 cheese mixture over cooked side of each crust. Top with 1/8 peppers. Dollop 1/8 cup ricotta over each crust. Arrange 5 slices soppressata on each pizza. Sprinkle each with 1 1/2 tsp parsley. Rotate 3 to 4 minutes until bottom is evenly golden brown.

Vanilla-Date Breakfast Smoothie

This quick and healthy shake is a great breakfast on-the-go.

Ingredients

• 1 cup nonfat yogurt
• 1 cup nonfat milk
• 1 cup (packed) pitted Medjool dates (about 9 ounces)
• 1/2 teaspoon vanilla extract
• 2 cups ice cubes

Preparation

Purée yogurt, milk, dates, and vanilla in blender until smooth. Add ice cubes; puree until mixture is thick and smooth. Divide between 2 glasses and serve.

Asian Salmon Bowl with Lime Drizzle

Heart-protecting fats in salmon also help your skin stay healthy.

Ingredients

• 1 cup jasmine rice
• 2 teaspoons unsalted butter
• 1 large clove garlic, finely chopped
• 1/4 teaspoon red pepper flakes
• 3 tablespoons pure maple syrup
• 3 tablespoons fresh lime juice
• 3 tablespoons reduced-sodium soy sauce
• 1 teaspoon cornstarch
• 4 salmon fillets (4 ounces each), skin removed
• 1 teaspoon canola oil
• 2 packages (5 ounces each) baby spinach
• 2 teaspoons black sesame seeds

Preparation

Heat oven to 400°F. Cook rice as directed on package. In a small saucepan, melt butter over medium heat. Sauté garlic and pepper flakes until garlic is lightly golden, 1 minute. Add syrup, juice and soy sauce; cook until bubbling, 3 minutes. In a bowl, combine cornstarch and 1 teaspoon water; stir into garlic glaze. Cook until slightly thick, 1 minute. Arrange fillets on a foil-lined baking sheet. Spread 1 teaspoon glaze over each fillet. Roast until just cooked through, 12 minutes. In a medium skillet, warm oil over medium heat. Add 1 package spinach; sauté until just wilted. Remove from pan; set aside. Repeat with second package spinach. Divide rice among 4 bowls; top each with 1/4 spinach and 1 salmon fillet, broken into large pieces. Drizzle with remaining sauce; sprinkle each with 1/2 teaspoon sesame seeds.