Serves 6
3 large artichokes, stems trimmed, prickly leaves trimmed with scissors
1 pound peeled cooked shrimp (21 to 25 count) preferably wild, cut into bite-size chunks (*if shrimp are not cooked, follow cooking instructions that follow)
3 scallions, white and green part, sliced thin
1 medium shallots, minced
2 tablespoons fresh lemon juice
2 tablespoons
Serves 4 to 6
1 each: grapefruit, orange, and lime, peeled and sectioned
4 radishes, trimmed, sliced and cut into thin strips
2 scallions (white and green part), sliced thin
2 tablespoons chopped fresh cilantro
1/2 jalapeno, peeled, seeded, and minced (optional)
1 tablespoon olive oil
Salt and ground black pepper
Mix all ingredients, including salt and pepper
Yields 6 to 7 cups, serving 6 to 8
Garnish with a cilantro sprig, if you like.
2 tablespoons olive oil
1 large onion, cut into large dice
1 1/2 pounds carrots, peeled and cut into 1-inch chunks
1 tablespoons butter
1 large pinch sugar
3 large garlic cloves, thickly sliced
2 tablespoons curry powder
3 cups chicken broth
1
Serves 4
1 1/2 quarts (6 cups) low-sodium chicken broth
4 large garlic cloves, minced (1 tablespoon)
1 tablespoon minced fresh ginger or 1 teaspoon ground
1/4 cup soy sauce
2 packages (3 ounces each) ramen noodles, flavor packets discarded
2 cups shredded cooked chicken
2 cups fresh bean sprouts
4 scallions, white and green part, sliced thin
1/4
Serves 4
1 pound trimmed green beans
1 tablespoon extra-virgin olive oil or butter
Salt and ground black pepper
1/4 teaspoon finely grated lemon zest (optional)
Place beans in a 12-inch skillet. Add 1/2 cup of water, along with oil or butter, a generous 1/4 teaspoon of salt and a few grinds of pepper. Place
Serve 6 to 8
4 tablespoons butter, divided
3 large leeks, dark green leaves trimmed, light green and white part quartered lengthwise, sliced thin, and thoroughly rinsed and drained
Salt and ground black pepper
1 tablespoon flour
1/2 cup chicken or vegetable broth
1/2 cup milk
2 cups grated extra-sharp grated cheese
1/2 cup dry bread crumbs
1/4 cup
Serves 12 (unless Sharon—or someone like her—is at your table)
1 pound crusty Italian or French bread, cut into 1/2-inch cubes (10 to 12 cups)
2 cups fresh bread crumbs from a crusty French or Italian loaf (a food processor fitted with the steel blade works well)
3 tablespoons butter
1 pound bulk Italian
Makes 10 cups serving 8 to 10
1 tablespoon olive oil
1 large onion, chopped
1 1/2 tablespoons Italian seasonings
2 cans (28 ounces each) crushed tomatoes
1 teaspoon baking soda
2 cups chicken broth
1 can (12 ounces) evaporated milk
Salt and ground black pepper
Heat oil in a Dutch oven over medium-high. Add onion; sauté until
Serves 4 as a main course and 6 as a side dish
1 tablespoon vegetable oil
1 medium onion, cut into medium dice
1 red bell pepper, cut into medium dice
2 medium garlic cloves, minced
1 teaspoon each: ground cumin and chili powder
3/4 cup quinoa
1 teapoon salt
1 cup fresh (from 1 to 2
