Category: Soups&Salads

• 2 tablespoons canola oil
• 1 ½ cups diced yellow onion
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh ginger
• 4 teaspoons red curry paste
• 1 serrano chile, ribs and seeds removed, minced
• 1 pound sweet potatoes, peeled and cubed (1/2-inch pieces)
• 3 cups water
• 1 cup “lite” coconut milk
• ¾ cup unsalted dry-roasted peanuts
• 1 (15 ounce) can white beans, rinsed
• ¾ teaspoon salt
• ¼ teaspoon ground pepper
• ¼ cup chopped fresh cilantro
• 2 tablespoons lime juice
• ¼ cup unsalted roasted pumpkin seeds
• Lime wedges

• Step 1 Heat oil in a large pot over medium-high heat. Add onion and cook, stirring often, until softened and translucent, about 4 minutes.
• Step 2 Stir in garlic, ginger, curry paste, and serrano; cook, stirring, for 1 minute. Stir in sweet potatoes and water; bring to a boil. Reduce heat to medium-low and simmer, partially covered, until the sweet potatoes are soft, 10 to 12 minutes.
• Step 3 Transfer half of the soup to a blender, along with coconut milk and peanuts; puree. (Use caution when pureeing hot liquids.) Return to the pot with the remaining soup. Stir in beans, salt, and pepper; heat through. Remove from the heat. Stir in cilantro and lime juice. Serve with pumpkin seeds and lime wedges.

• 3 eggs
• 1 shallot
• balsamic or sherry vinegar
• pinch of salt
• pinch of sugar
• 2 tbsp olive oil
• 3/4 c fresh croutons
• smoked salmon
• spinach

1. Bring a small pot of water to a boil. Simmer eggs for 7 minutes, then cool in cold water till serving time.
2. Meanwhile, marinate shallot in vinegar with a pinch of salt and sugar for 10 minutes. Whisk in olive oil to taste, keeping the dressing rather sharp — a 2:1 oil-to-vinegar ratio is good here.
3. Meanwhile, make the bread crumbs: heat the 2 T. olive oil in a small, heavy skillet over medium heat. Add the bread crumbs and cook, stirring frequently, until they are crisp and golden brown (about 5 minutes). Be careful not to burn them.
4. Meanwhile, fry the smoked salmon until crisp. Save the rendered fat for another use.
5. Wash and lightly dry the spinach leaves. Place them in a large stainless steel bowl and toss lightly with some of the dressing. Mix in salmon and breadcrumbs and season with pepper. Put the bowl over a pan of simmering water and toss continually with tongs while the salad heats. Use a towel to grip the bowl. Remove when the leaves are just wilted and serve immediately.
6. Peel and quarter eggs, season with salt and pepper, and serve with salad.

• 1 lb. raw tuna, cut into ½-inch cubes (I used mussels and small shrimps as a substitute)
• Kosher salt
• 1 tbsp. extra-virgin olive oil
• 1 green red pepper, coarsely chopped
• 1 yellow onion, coarsely chopped
• 1 lb. yellow potatoes, peeled and coarsely chopped
• 1 garlic clove, finely chopped
• 1 tsp. pimentón (smoked paprika)**I added sambal olek to make it spicy
• Coarsely chopped Italian parsley leaves, for garnish
• OPTIONAL-fish bullion cube and sambal olek)

1. In a medium bowl, season the tuna (or seafood you want) lightly with salt and toss to coat. Set aside.
2. To a large pot set over medium heat, add the oil; when the oil is hot, add the bell pepper and onion and cook, stirring occasionally, until the onion is softened and translucent, 8–10 minutes.
3. Add the potatoes and garlic, season with salt, and continue cooking until vegetables are softened but not colored, 3–5 minutes.
4. Add the pimentón (and sambal) and 3 cups water (*I added fish flavored bullion) and bring to a simmer. Cook until the vegetables are tender, 13–15 minutes.
5. Turn off the heat, add the tuna, and immediately cover the pan. Set aside until the fish is just barely cooked through, 3–5 minutes.

• 1 head cauliflower (about 2 1/4 pounds), cut into florets, or about 6 cups)
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 1 tablespoon butter
• 3 onions, sliced 1-inch thick
• 1^/2 teaspoon turmeric
• 1^/2 teaspoon dried coriander
• 1^/2 teaspoon hot paprika or chili powder
• 1 teaspoon cumin
• 4 cups water
• 2 cups chicken or vegetable broth
• 1 cup yogurt or labnne (optional; adjust to suit tastes)

1. Preheat oven to 450° F. On a baking sheet, toss cauliflower with vegetable oil and 1 teaspoon salt. Spread out and roast until the florets turn brown, about 25 minutes. Set aside 1/2 cup of the crispiest florets for garnish.
2. Melt butter in a pot over medium-high heat. Add onions and cook until soft, about 5 minutes. Stir in spices, cauliflower, water, and broth; cover, and bring to a boil. Uncover, lower heat, and simmer 5 minutes.
3. Using an immersion blender, blend the soup until a desired consistency is reached. Stir in yogurt or labne if using. Season with salt and pepper and serve in bowls, garnishing with the reserved cauliflower florets.

• 2 pounds broccoli, stalk trimmed and heads cut into florets
• 10 tablespoons extra-virgin olive oil, divided
• 1 large yellow onion, thinly sliced (about 1 1/2 cups)
• 4 medium cloves garlic, crushed (about 4 teaspoons)
• 1 teaspoon ground coriander seed, divided
• 1/4 teaspoon red pepper flakes
• 1 1/2 cups buttermilk
• 1 1/2 quarts stock
• Kosher salt
• 1 cup pumpkin seeds
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground mustard seed
• 1/4 teaspoon turmeric
• 2 tablespoons minced fresh parsley leaves
• Zest of 1 lemon

Preheat oven to 375°F.

Toss broccoli with 2 tablespoons olive oil and spread in an even layer on 2 rimmed baking sheets. Transfer to oven and roast until broccoli is tender and browned, about 25 minutes.

In a Dutch oven, heat 2 tablespoons olive oil over medium-high heat until shimmering. Add onion and garlic and cook, stirring, until softened, about 3 minutes. Stir in 1/2 teaspoon coriander seed and red pepper flakes and cook until fragrant, about 1 minute.

Add roasted broccoli, buttermilk, and just enough stock to barely cover vegetables. Bring to a simmer, then remove from heat. Working in batches if necessary, transfer vegetables and liquid to a blender. Starting on the lowest speed and gradually increasing to the highest speed, blend broccoli until a smooth puree forms. Drizzle in 4 tablespoons total olive oil while blender is running and return to a clean pot. Add as much of the remaining vegetable stock as necessary to thin to a creamy soup consistency. Season with salt.

Meanwhile, lower oven to 350°F.

In a mixing bowl, toss pepitas with 2 tablespoons olive oil, remaining 1/2 teaspoon ground coriander, cumin, mustard seed, and turmeric. Season with salt. Transfer to a parchment-lined baking sheet and roast until fragrant, about 10 minutes. Let cool.

Scrape toasted spiced pepitas into a mixing bowl and stir in parsley, lemon zest, and remaining 2 tablespoons olive oil.

Warm the soup, then spoon it into bowls. Top with spiced pepitas and some of their oil. Serve right away.

• 5 to 6 tablespoons extra-virgin olive oil, plus more for serving, divided
• 3 garlic cloves, whole
• 3 to 4 fresh rosemary sprigs, leaves picked
• 1 pound (500 grams) tinned chickpeas, drained
• 10 ¹/₂ ounces (300 grams) cleaned baby calamari or squid
• salt and pepper
• 4 slices ciabatta or country bread, grilled or toasted, for serving

1. Heat 2 tablespoons of the olive oil in a deep stockpot over a low heat. Gently infuse the oil with two of the garlic cloves and rosemary for a few minutes.
2. Add the drained chickpeas and season with salt and pepper.
3. Add water to cover (about 500 milliliters or 2 cups) and bring to a simmer. Since the tinned chickpeas are already cooked, you are really just warming and infusing the soup. As soon as you see the soup simmering, you can remove from heat and blend the soup until creamy and smooth (or leave one quarter of the chickpeas whole if you like a little texture). If it is too thick, add a little hot water. Taste for seasoning.
4. Cut the calamari into pieces: If they are small, simply cut the tentacles off the body and the body in half lengthways to make 3 pieces. If larger, slice the body into rings.
5. Heat a wide skillet over high heat, add 3 to 4 tablespoons extra-virgin olive oil and when screaming hot, add the calamari, and cook, tossing occasionally. After 1 minute, remove all the calamari pieces except for the tentacles—cook them another minute but not more. Be careful not to crowd the pan, as doing so will cause them to stew rather than sear. You may want to do this in batches based on the size of your pan.
6. Season with salt and keep the calamari warm on a plate, covered under foil, until all the calamari is ready.
7. Serve the chickpea soup topped with pieces of calamari, a drizzle of extra-virgin olive oil, plenty of freshly ground black pepper, and warm slices of grilled bread, rubbed lightly with a raw garlic clove.