Serves 4
3 tablespoons olive oil, divided
1 cup chopped sweet onion (such as Vidalia or Maui)
3 cups fresh corn kernels (cut from about 3 ears of corn)
2 cups low-salt chicken broth
2 tablespoons fresh lime juice, divided
1 cup (or more) water
1 teaspoon green chilies, minced
Fresh cilantro leaves, optional

1. Heat 1 tablespoon olive oil in heavy large saucepan over medium-high heat.
2. Add onion and sauté until soft, about 4 minutes.
3. Add corn kernels, broth, and 1 tablespoon lime juice; bring mixture to boil. Reduce heat to medium and simmer until corn is just tender, about 3 minutes.
4. Working in batches, puree soup in blender until almost smooth. Transfer blended batches to a large bowl.
5. Stir in remaining 1 tablespoon lime juice and 1 cup water (or more as needed to thin soup to desired consistency). Season corn soup to taste with salt and pepper. Cover and refrigerate until chilled, about 2 hours or overnight.
6. Meanwhile, whisk remaining 2 tablespoons olive oil and green chilies in small bowl to blend. Divide chilled corn soup among 4 bowls. Drizzle soup with chili oil, then garnish with cilantro if desired and serve.​

NOTE: There are a number of interesting ways to finish this soup, the chopped cilantro leaves would be one. A swirl of pesto is another. Substituting red chilies to make the flavored oil is a third. But don’t let that stop you.

Serves: 4 to 6
 
3 tablespoons unsalted butter
1 medium onion, chopped
4 cups low-sodium vegetable broth, divided
6 cups fresh shelled peas (from about 6 lbs in pods) or frozen and thawed
¼ cup fresh flat leaf parsley
¼ cup fresh mint leaves
Kosher salt and freshly ground pepper to taste
¼ cup crème fraîche or sour cream
2 tablespoons heavy cream or water
Chopped fresh chives
 

1. Melt butter over medium heat in a large heavy pot.
2. Add the onion and cook, stirring often, until softened but not brown, about 6 to 8 minutes.
3. Add 2 cups of broth, mix well and bring to a boil.
4. Add the peas and reduce to a gentle simmer.
5. Cook until tender, about 5 minutes for fresh peas or 2 minutes for frozen.
6. Remove the pot from the heat.  Add the parsley, mint and the remaining 2 cups of broth and mix well.
7. Puree the soup in a blender or with an immersion blender until smooth.  If the soup is too thick, add additional broth or water.
8. Season the soup to taste with salt and pepper.
9. Whisk the crème fraîche and the heavy cream together in a small bowl.
10. Ladle the warm soup into serving bowls, sprinkle each with chives and top with a dollop of the crème fraîche and cream mixture.

​Yield: 4 servings
Ingredients

• 2 TBS butter or oil of choice
• 1 pound asparagus, ends trimmed off and cut into 1/2 inch pieces
• 2 cups shiitake mushrooms, fresh and chopped into thin slices
• 4 big handfuls of baby spinach, washed well and roughly chopped
• 1 small onion, finely chopped
• 4 cloves garlic, minced
• 4 cups broth (chicken, beef , or veggie)
• 1/2 tsp tarragon, dried
• 1 bay leaf
• 1 cup milk ( your choice: dairy, nut milk, coconut – used in this recipe)
• 1/4 cup fresh parsley, finely chopped
• juice of 1 lemon
• salt and pepper, to taste

Instructions

1. Heat oil of choice in medium soup pot and saute onion until translucent and beginning to brown
2. Add minced garlic and saute for about a minute
3. Add asparagus and shiitake mushrooms and saute for 3-4 minutes until veggies start to sweat
4. Pour in 4 cup of broth and add bay leaf, tarragon, and spinach
5. Simmer soup for about 30 minutes on low-medium until asparagus is nice and soft
6. Turn off heat, add milk, lemon juice and fresh parsley, cover and let sit on stove top for at least another 30 minutes (longer will let flavors meld)
7. Before serving, add salt and pepper to taste and gently reheat.

​Makes one 11” tart
 
1 prepared Lemon Pepper Pie Crust (see recipe below)
 
1 large onion, about 8 oz., thinly sliced
4 oz. salted butter
2 tablespoons olive oil
1 cup carrots, julienned
¾ cup leeks, julienned
½ cup shitake mushroom, thinly sliced
1¼ cup zucchini, julienned
1 scant tablespoon, all purpose flour
¾ cup 2% fat milk, room temperature
½ heaping cup crème fraiĉhe
1 large egg
1 teaspoon Dijon mustard
½ teaspoon thyme leaves
7 to 7.5 oz. goat cheese, preferably in log form
 

1. Preheat oven to 375º
2. Melt the butter with the olive oil in a large sauté pan over medium heat.  Add the sliced onions and cook, stirring occasionally, until they are transparent, about 10 minutes.  Do not let them brown.
3. Add the carrots to the onions, stirring occasionally, and cook for about 5 minutes more.
4. Add the leeks, mushrooms and zucchini, again stirring occasionally, and cook for another 3 minutes.
5. Add the thyme, mix gently.
6. Add the flour and stir until absorbed and blended with the liquids.
7. In a small bowl, light beat the milk, crème fraiĉhe and egg together.  Season with salt and pepper to taste and set aside.
8. Spread the mustard evenly across the baked pie shell.
9. Cut the goat cheese in to slices and distribute them across the pie shell.
10. Spoon the vegetable mixture across the top of the cheese in the pie shell.
11. Gently pour the milk mixture over everything in the pie shell.  Place in the oven and bake for about 45 minutes, until the crust is golden.

 
 
LEMON PEPPER PIE CRUST
 
Makes 1 -11” crust
 
1¼ cup all-purpose flour
10 tablespoons sweet butter, diced and cold
1 large egg, slightly beaten
Juice of 1 lemon
Zest of one lemon
¼ teaspoon salt
½ teaspoon freshly ground black pepper
 

1. Preheat oven to 375º.
2. Mix flour, salt, pepper and spices with butter bits until there is a sandy texture.  If you use a processor, use only a few pulses.  If you use a mixer with a paddle, again, do not overwork the dough.
3. Add in the lemon juice, zest and the egg.  Mix only until incorporated.  Shape into a disk and refrigerate about 30  minutes before rolling it out.
4. Roll the dough out on a very lightly floured surface.
5. Gently place in a tart pan with removable sides.  Prick the dough with a fork.
6. Place the pie shell in the oven for approximately 10 minutes.  Remove to a cooling rack.

 

Serves 8 to 10
INGREDIENTS

BROTH
Leftover beef bones
10 – 12 cups water, previously made beef broth, or store bought beef broth
2 large carrots, cut in quarters
1 large onions, sliced
2 or 3 small potatoes, unpeeled and quartered
3 or 4 sprigs of whole Italian parsley
1 whole bay leaf
8 to 10 peppercorns
2 to 3 thyme sprigs
Salt & pepper to taste
 
SOUP
10 – 12 cups broth (see above)
1 cup diced carrots
½ cup diced celery
3 medium leeks, cleaned and thinly sliced
½ lb. shitake mushrooms, chopped
½ lb. cooked beef, chopped
10 oz. Udon or other flat long noodles, cooked, rinsed in cold water.
1 cup snowpeas sliced on the diagonal

PREPARATION

BROTH:

1. Combine broth ingredients and bring to a simmer.
2. Cover and simmer, stirring occasionally, for 3 to 4 hours.
3. First remove the larger cooked vegetables and bones with a large slotted spoon.  Then strain the remaining broth through cheesecloth into a large soup pot.
4. Degrease the broth by either setting the pan in the freezer for a ½ hour then skimming the solidified fat off the top, or if you have one of the newer devices you can do it within minutes.  Let cool before sealing and use as needed.

 
SOUP:

1. Pour 10 to 12 cups of beef broth into a soup pot.
2. Add carrots, celery, leeks and mushrooms and bring to a simmer over a medium heat.  Simmer for about 15 to 20 minutes.  The vegetables should be cooked through but not mushy
3. Add the beef and cook until well heated throughout.
4. Add the cooked udon and continue to cook until warmed through.
5. Ladle the soup into serving bowls and garnish each serving with sliced snowpeas.  Serve immediately.

 
​

​Makes 1+ quart
 
2 tablespoons good green olive oil
1 tablespoon butter
2 medium onions, sliced
4 medium or 2 lbs turnips, peeled and diced
3 small sprigs fresh rosemary
½ teaspoon salt
¼ teaspoon white pepper
4 cups chicken or vegetable broth
 
Heat the oil and butter in in a large sauce pot.
When the butter has melted and melded with the oil, add the onions.  Cook over medium heat until the edges begin to brown, about 5 minutes.
Add the turnips, rosemary, salt and pepper.  Stir to combine.  Cover and cook for approximately 10 minutes, stirring once or twice.
Add the broth.  Increase the heat to high until the mixture comes to a boil then reduce to a simmer.  Cover and cook for 10 to 12 additional minutes.
Puree the mixture with an immersion blender or transfer it to a regular blender for the purpose.
Ladle into bowls and garnish with a fresh sprig of rosemary and serve immediately.
 
VARIATIONS:
Garnish alternatively with chives, bacon bits, pea shoots, grated carrots or radishes, or slivered sundried tomatoes.
Slice and sauté a ½ lb. of shitake mushrooms in olive oil.  Add to the turnip soup after it has been puréed.  Mix well and let it sit for at least an hour and best overnight.

Recipe by Kay Carroll

5 medium turnips (about 2 lbs)
1.5 Tablespoon extra virgin olive oil
1 Tablespoon butter
1 large onion, sliced
1/2 teaspoon dried rosemary
1/2 teaspoon salt (or to taste)
1/4 teaspoon freshly ground white pepper (or to taste)
4 cups vegetable or chicken broth

Optional topping:
1 Tablespoon extra virgin olive oil
1/4 cup shredded carrot
2 Tablespoons thinly sliced scallion greens
2 teaspoons white-wine vinegar

Soup:
1. Peel and thinly slice turnips. 
2. Heat 1 Tablespoon olive oil and butter in a large saucepan over medium heat. Add onion and cook, stirring, until 
beginning to brown, about 5 minutes.
3. Add the turnips, rosemary, salt and white pepper. Stir to combine. Cover and cook, stirring once or twice, for 10 
minutes. 
4. Add broth, increase heat to high and bring to a boil. Reduce heat to maintain a simmer, cover and cook until turnips are 
tender, 10-12 minutes more.
5. Meanwhile, if using topping, in a medium bowl toss the car5rot, scallion greens and vinegar with 1 Tablespoon olive oil.
6. Once turnips are tender, puree the soup until smooth in the pan with an immersion blender or transfer to a regular 
blender. 
7. Ladle soup into bowls. Top with salad, if using.

Recipe by Anna Gill

Makes enough to stuff a 20-22 pound bird and a full extra baking dish

1½ pounds sweet Italian sausage or ground venison
1½ to 2 baguettes French bread, cubed and left open for 4 or more hours, turned occasionally
2½ cups onion, finely chopped
1¼ cup celery, finely chopped
1 to 1½ cup peeled chestnuts, crumbled
12- to 20 fresh sage leaves
1/8 cup fresh thyme
1/8 cup fresh parsley
½ cup tart apple,
salt 
freshly ground black pepper
¼ teaspoon paprika
1 stick light butter, melted
2 eggs, beaten
1 cup hot chicken broth

A pair of thermal kitchen gloves, like Bluettes

1. In a large skillet, squeeze the sausage meat from its casings. Sauté over medium heat until the meat is browned. Set aside.
2. In a very large bowl, mix sausage or venison (and a little of its pan juices) bread cubes, onions, celery, chestnuts, herbs, paprika, apples, salt and pepper well.
3. In a separate bowl, combine the melted butter and the beaten eggs. Add the mixture slowly to the bread cubes and other ingredients. Toss gently until all bread cubes are moistened. If necessary, add chicken broth a little at a time to increase the amount of moisture in the stuffing.
4. Place half the stuffing in a buttered baking dish, dot the surface with butter and cover with foil and refrigerate until ready to bake.
5. Microwave the remaining stuffing on full power, stirring two or three times, until very hot (120o to 130 o), 6 to 8 minutes. If you can handle the stuffing with your hands, it is not hot enough. 
6. Using your thermal kitchen gloves, stuff your turkey or chicken with the micro-waved stuffing and cook according to recipe.

NOTE: All sorts of vegetables, like zucchini, corn and even squash can be added to the ingredients list. Adjust the amount of bread accordingly.

Recipe by Anna Gill

Makes 2 ¼ cups

2 tablespoon olive oil
1½ cup (scant) finely chopped onion
2 small garlic clove, minced
2¼ to 2½ lbs. of ripe firm tomatoes
2 tablespoon sugar
½ - ¾ teaspoon dried thyme
½ - ¾ teaspoon coarse kosher salt
¼ to ½ teaspoon black pepper

1. Bring a large saucepan of water to a boil.
2. Using a paring knife, score the base of each tomato with an X.
3. Plunge the tomatoes into the boiling water until their skins loosen, about 30 seconds. Remove them with a slotted spoon and let cool. When cool enough to handle, slip off their skins and stem ends. Discard the water but the same saucepan can be used for the jam.
4. Halve the tomatoes at their equator and gently squeeze out the seeds and juice. Cut the tomatoes into a rough dice, about ½ -inch pieces. Set aside.
5. Heat oil in the saucepan over medium heat.
6. Add chopped onion and garlic; cook until onion is soft and translucent, stirring often, about 4 minutes.
7. Add diced tomatoes with juice, sugar, thyme, salt, and black pepper. Cook over medium-high heat until almost all liquid evaporates and mixture is reduced to about 2 ¼ cups, stirring occasionally, about 10 minutes. Cool.

NOTE: Refrigerated, this jam will keep for about 6 months.

Recipe by Anna Gill

Serves 8

1 4-pound rack of venison, trimmed
Salt and freshly ground black pepper
Olive oil
1 1/2 cups maple syrup
2 1/2 cups veal stock (see note)
6 to 10 sprigs thyme
1 bay leaf
8 peppercorns
2 cloves garlic, peeled
2 tablespoons butter
5 large carrots, peeled and chopped
20 small boiler onions, peeled

1. Preheat the oven to 400 degrees.
2. Season venison generously with salt and pepper, rub with a little olive oil and let rest at room temperature.
3. Meanwhile, in a medium saucepan, combine the maple syrup, veal stock, thyme, bay leaf, peppercorns and garlic. Gently boil until reduced by half.
4. Set a roasting pan over medium-high heat and add the butter. When hot, brown the venison rack on all sides, transfer to a plate.
5. Pour the maple-stock reduction into the roasting pan, scraping the brown bits on the bottom of the pan with a wooden spoon. Return the rack to the pan, meat-side up.
6. Add the carrots and onions and season them with salt. Cook in the oven for 10 minutes, basting venison with sauce every 5 minutes.
7. Continue roasting until a thermometer inserted in the center registers 130 degrees, 10 to 20 minutes more (start checking the internal temperature after 10 minutes).
8. Transfer rack to a cutting board and let rest for 10 minutes.
9. If vegetables are fork-tender, transfer them to a serving platter. If not, put them in a saucepan.
10. Strain the sauce into the saucepan and simmer until reduced to desired thickness or until the vegetables are tender. Season the sauce to taste with salt and pepper.
11. Slice the venison and serve with vegetables and sauce.

Recipe by Anna Gill

Serves: 4

4 small pork shanks ½ to 1 pound each
3 tablespoons unsalted butter
1 clove of garlic, pressed
1 onion, peeled and diced
1 carrot, peeled and diced
1 celery rib, diced
1 cup dry white wine, divided
½ cup beef or chicken broth
1 6-inch sprig of fresh rosemary
1 sprig fresh sage
1 sprig of fresh thyme
Salt and pepper to taste
A few sprigs parsley, plus 2 tablespoons minced for garnish

1. Preheat your oven to 375◦.
2. Trim any extra fat or skin from the shanks. Season them generously with salt and fresh pepper.
3. On the stovetop, melt the butter in an ovenproof casserole or Dutch oven and brown the shanks on all sides. Remove shanks to a plate and cover with foil.
4. Add the onions, garlic, carrots and celery to the casserole and sauté until the onions are translucent. 
5. Return the shanks to the casserole. Add half of the wine and all of the broth to the shanks.
6. Using a length of unflavored dental floss, tie the rosemary, sage, thyme and parsley sprigs together tightly. Add the herb bundle to the casserole and cover it.
7. Roast in the oven for 1 hour. Test the shanks, if they are not yet tender, return them to the oven for another 15 to 30 minutes.
8. Remove the casserole from the oven and the shanks from the casserole to a serving dish. Cover the shanks with foil and keep warm.
9. Remove the herb bundle and dispose of it. Add the remaining wine to the casserole, degrease the pan drippings over a medium heat until they begin to thicken.
10. Carefully place the drippings, vegetables and broth in a blender or processor and puree.
11. Spoon the gravy over the shanks and serve.

Recipe by Kay Carroll

Yield: 8 cups (12 Servings)

• 1/2 pound sausage (this used mild Italian chicken sausage)
• 2 celery ribs, chopped
• 1 large onion, chopped
• 7 cups seasoned stuffing cubes*
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 1 medium tart apple, chopped
• 1/3 cup chopped pecans
• 2 tablespoons butter, melted (reduced fat version works fine)
• Additional ground sage to taste
• Additional pepper to taste

*This recipe used homemade stuffing made with Wave Hill Bread.

1. In a large nonstick skillet, cook the sausage, celery and onion over medium heat until meat is no longer pink; drain. 
2. Transfer to a large bowl; stir in the remaining ingredients.
3. Place in a 5-qt. slow cooker coated lightly with oil. Cover and cook on low for 3-4 hours or until heated through and apple is tender, stirring once. 

Recipe by Anna Gill

Makes about 1½ cups

¾ cup dry red wine 
¾ cup red wine vinegar
¾ cup honey 
2 bay leaves
1½ teaspoons fennel seeds 
1 teaspoon yellow mustard seeds 
¼ teaspoon crushed red pepper 
2 tablespoons extra-virgin olive oil 
2 small to medium red onions, thinly sliced 
Salt 

1. In a small saucepan, combine the red wine with the vinegar, honey, bay leaves, fennel seeds, mustard seeds and crushed red pepper and bring to a boil over moderately high heat. Cover the saucepan and remove from the heat. Let the brine stand for 10 minutes. 
2. In a medium skillet, heat the olive oil. Add the red onion slices, season with salt and sauté over moderate heat, stirring the onion occasionally, until the onions are softened and vaguely translucent, about 6 minutes. 
3. Scrape the onions into a large sealable jar. Strain the brine over the onion and let cool to room temperature. Cover and refrigerate overnight.
4. Bring to room temperature and serve in the brine.

NOTE: The pickled onion can be refrigerated for up to 1 week. 

Recipe by Anna Gill

Serves: 4 as a main course

2 tablespoons extra lite olive oil
2 cloves of garlic, pressed
1 large leek, cleaned, trimmed and thinly slices
6 to 8 leaves of sage, minced, plus another 5 for garnish
½ teaspoon fresh thyme leaves
2 tablespoons tomato paste
1 to 2 cups of vegetable broth
10 to 12 small red cipollini onions, paper and ends removed and kept whole
1 -14.8 oz. jar roasted, peeled whole chestnuts
2 cups butternut squash in 2 inch cubes
5 to 7 fingerling potatoes, washed and chunked, (approximately 2 inch pieces)
2 carrots, washed and chunked, (approximately 2 inch pieces)
2½ cups oyster mushroom, torn into 1½ inch florets
2 cups baby Portobello or white button mushrooms, sliced thickly
Salt & freshly ground pepper

1. Preheat oven to 375o.
2. Heat the olive oil in a medium sized saucepan.
3. Add the garlic and leeks and sauté until the leeks are wilted and slightly translucent. 
4. Add the minced sage, thyme leaves and the tomato paste. Stir and cook gently for about 2 minutes.
5. Remove the vegetables and herbs with a slotted spoon to a bowl, leaving as much of the cooking fluid as possible. Set the vegetables aside.
6. Coat the bottom of a 14 inch baking pan with the reserved liquid and add ¼ cup of the vegetable broth. Add the cipollini, squash and the chestnuts to the baking dish and place in the oven for about 15 minutes.
7. Add the potatoes, carrots and both types of mushrooms to the baking dish and sprinkle the reserved sautéed vegetables over them. Add a ¼ cup of vegetable broth as needed. (While this dish needs the broth, like risotto, it should added in small quantities, a little at a time.) Toss all the vegetables together and return the baking dish in the oven.
8. Lower the temperature to 350o and cook for approximately 20 to 30 minutes, adding broth as it is absorbed. When ready, the vegetables should be easily pierced but should not crumble.
9. Remove the baking dish, season with salt and pepper, garnish with the remaining sage leaves and serve.

VARIATIONS:
Depending on the season there are an infinite number of alternative vegetables that can be used here. The trick is to give the denser veggies, like the whole cipollini and the chestnuts a longer cooking time than those that cook more quickly.

Recipe by Anna Gill

Serves: 6

2 tablespoons vegetable oil
8 cups sliced yellow onions
6 medium garlic cloves, minced or pressed
6 cups low-salt chicken broth
15 sprigs thyme, tied into a bundle
1½ cups cubed crust-less day-old bread
3 slices thick-cut bacon, cooked crisp, chopped or crumbled
½ cup minced chives

1. Pour the oil in a large wide pot or a Dutch oven and heat over a medium high burner.
2. Add the onions and cook, stirring frequently, about 20 minutes until transparent.
3. Add the garlic and continue to cook and stir until the onions are golden brown and caramelized.
4. Add the chicken broth and the thyme bundle. Bring the whole to a boil; reduce the heat and simmer for 20 minutes.
5. Remove from the heat and add the bread cubes. Allow the bread to be saturated with the soup and let stand for about 10 additional minutes.
6. Remove the thyme bundle and discard. Let the soup cool to room temperature.
7. Working in batches, puree the soup in a blender. Return the soup to the pot and bring to a low steady simmer. If it is too thick, you can add additional chicken broth.
8. Ladle into serving bowls. Top each bowl with bacon pieces and chives and serve.

In looking for a recipe to use all those hardboiled eggs from the weekend, we came across this, an old Pennsylvania Dutch recipe. Even though it's a cold soup, the weather forecast is for warm weather Saturday so we thought we'd give it a try. Let us know how you like it!

Makes 5 quarts (can be halved)

16 oz. pickled beets in strips, including the juice
1 large chopped onion
2 large diced cucumbers
10 cups of water
10 hard boiled eggs, chopped
3 bunches fresh dill, or equivalent dry
3 cups sour cream

Mix all ingredients together and chill for at least an hour. The flavors blend even better if left overnight. Serve chilled or at room temperature.

Recipe by Kay Carroll's Nana

3 lbs. of chicken bone in, skin on – whole or parts of your choice
1 Tablespoon olive oil
1 large onion, chopped
1 cup sliced carrots
1 cup chopped celery
2 Tablespoons minced garlic
Peppercorns
Salt
Chicken broth/bouillon (optional)

1. Place the chicken in 12 cups of water and bring to a boil over medium high heat. Let chicken boil for 10-15 minutes, periodically skimming the foam and particles that rise to the surface until most of the foam is gone.
2. While the chicken is boiling, in a Dutch oven (or similar heavy pan) heat the olive oil to medium high and add the onion, carrot and celery. Saute until the vegetables are tender – about 10 minutes. 
3. Add the garlic to the vegetables, stir and sauté an additional 3 minutes. Turn the heat off.
4. Once the foam is gone in the boiling chicken pot, turn the heat off and remove the chicken from the pot. Remove the skin from the chicken and return the chicken to the pot.
5. Add the vegetables to the chicken pot.
6. Add peppercorns and salt (to taste).
7. Simmer covered over low heat until vegetables and chicken are done – about 60 minutes.
8. Taste the broth, and if not sufficient flavor add some chicken broth or a chicken boullion cube.
9. Remove the chicken and remove the meat from the bones, cutting into bite size pieces. Add the cubed chicken back to the soup.

NOTE: Add cooked noodles, rice, cubed potatoes or cannellini beans to this recipe if you want a heartier soup.

Recipe by Kay Carroll

2 Tablespoons extra virgin olive oil
1/4 pound sliced pancetta, sausage, or smoked sausage (optional)
2 carrots, peeled and chopped 
3 celery stalks, chopped
1/2 red pepper, seeded and chopped
2 bay leaves
4 garlic cloves, finely chopped
1 large red or yellow onion, chopped
1 teaspoon dried rosemary
1 teaspoon dried oregano
1/4 teaspoon marjoram
Salt and pepper to taste
1/2 cup soft sun-dried or oven roasted tomatoes, thinly sliced
1 quart chicken or vegetable stock
2 cups water
1 small bunch of kale or spinach, washed, dried, stgems removed and chopped
1 cup uncooked pasta - short cut
1 (15-ounce) can chickpeas
Grated or shredded cheese - Pecorino Romano, Parmesan or a combination (optional)
Croutons (optional)

1. Place a heavy-bottomed soup pot over medium-high heat with the olive oil. Add the pancetta (if using) and cook until 
crispy, 3-4 minutes.
2. Add the carrots, celery, pepper, bay leaves, garlic, onions and seasonings to the pot. Stir occasionally, cooking until the 
vegetables are tender, 7-8 minutes.
3. Add the sun-dried tomatoes, stock and water to the pot and bring to a boil.
4. Add the kale, pasta and chickpeas to the soup pot and cook until the pasta is al dente. 
5. Discard bay leaves. Add more salt and/or pepper to taste.
6. Ladle into shallow soup boles and top with cheese and/or croutons.

Recipe by Anna Gill

Serves: 8

Brine: 
2 cups water 
⅓ cup coarse kosher salt 
¼ cup pure maple syrup 
4 unpeeled garlic cloves, smashed 
3 large fresh sage sprigs 
2 bay leaves (preferably fresh) 
1 teaspoon whole black peppercorns 
2 cups ice water 
1 -5 to 5½ pound bone-in pork loin rib roast, chine bone removed 

Vegetables and breadcrumbs: 
1½ pounds tart crisp apples, cored, cut into 1-inch-wide wedges 
3 cups coarsely chopped onions 
¾ cup chopped celery 
1 tablespoon finely chopped fresh sage 
4 tablespoons extra-virgin olive oil, divided 
Coarse kosher salt 
2¼ cups apple cider 
1½ tablespoons pure maple syrup 
2½ tablespoons Dijon mustard, divided 
3 tablespoons unsalted butter, melted 
1½ cups fresh breadcrumbs

Special equipment: 2 - 2-gallon re-sealable plastic bag


For brine: 
1. Stir 2 cups water and ⅓ cup coarse salt in medium saucepan over medium heat until salt dissolves.
2. Remove from heat. Add maple syrup, garlic, sage, bay leaves, and peppercorns.
3. Add 2 cups ice water; cool brine to room temperature.
4. Place roast in doubled re-sealable plastic bag. Carefully pour brine into bag with roast; seal the inner bag pressing out as much air as you can. Repeat with the outer bag and place in refrigerator and brine pork overnight. 
5. Remove pork from brine; discard brine and pat the roast dry with paper towels. Let pork stand 1 hour at room temperature. 

For vegetables and breadcrumbs:
1. Preheat oven to 325°.
2. Place apples, onions, celery and sage on heavy 18x12-inch rimmed roasting pan. Drizzle with 3 tablespoons oil and sprinkle with coarse salt and pepper. Toss the vegetables to coat them with the seasoning. 
3. Move the mixture to the sides to make room for the roast in the middle.
4. Heat remaining 1 tablespoon olive oil in heavy large skillet over high heat. Place roast, fat side down, in skillet and cook until browned, 5 to 6 minutes.
5. Transfer roast, browned side up, to center of baking sheet with apple-onion mixture. 
6. Add apple cider to drippings in skillet. Boil cider until reduced to 1 cup, 15 to 20 minutes.
7. Pour reduced cider over apple-onion mixture.
8. Mix maple syrup and 1½ tablespoons mustard in small bowl for glaze. Brush half of glaze over browned side of pork. 
9. Roast pork until instant-read thermometer inserted into center registers 140°F, brushing every 45 minutes with remaining glaze, about 2 hours total.
10. Transfer pork to carving board and let rest 15 minutes. 
11. Meanwhile, stir melted butter and remaining 1 tablespoon mustard in medium bowl. Add breadcrumbs; toss to coat. Season crumbs to taste with coarse salt and pepper.
12. Spread out on small rimmed baking sheet. 
13. Increase oven temperature to 375°. 
14. Bake breadcrumbs until golden brown and crisp, 8 to 10 minutes.
15. Cut pork roast into ½ -inch-thick slices off bone. Divide among plates. 
16. Using slotted spoon, divide apple-onion mixture among plates. Pour juices from roasting pan into small pitcher.
17. Sprinkle mustard breadcrumbs over pork and serve with the juices. 

Recipe by Anna Gill

Serves 6

1 cup dried black-eyed peas
4 cups water
1 small ham hock or 3 strips smoked bacon or ¼ pound salt pork
3 tablespoons butter
1 cup finely chopped onion
1 cup finely chopped celery
½ cup finely chopped green pepper
¾ cup long grain Carolina rice
Salt and freshly ground pepper
1 cup cooked ham cut into ½ inch cubes

1. Put the peas in a saucepan and add water to cover. Let stand overnight.
2. Drain and return the peas to the saucepan. Add the four cups of water and bring peas to a boil.
3. Add ham hock, (or bacon, or salt pork) and bring to a boil. Reduce heat, cover and let simmer 45 minutes or until peas are tender but not mushy. The peas must retain their shape.
4. Reserve one and a half cups of cooking liquid. Drain the peas. Set the peas and the liquid aside.
5. Heat two tablespoons of the butter in a saucepan. Add the onion, celery and green pepper. Cook, stirring, until vegetables are wilted. Add the rice and stir.
6. Add the reserved cooking liquid and bring to a boil. Cover closely and cook 18 minutes.
7. Add the remaining butter and the peas.
8. Add salt and a generous grinding of black pepper. Stir. Add the ham and fold it in gently. Discard the ham hock (bacon or pork) and serve.