- bucatini pasta or 1 lb spaghetti or 1 lb perciatelli
- extra virgin olive oil
- deli-sliced pancetta
- -5 cups chopped chard leaves or 4 -5 cups escarole or 4 -5 cups spinach or 4 -5 cups kale
- grated fresh nutmeg
- grated parmigiano-reggiano cheese
- coarse salt
- fresh thyme
- half-and-half
- unsalted butter
- salt & freshly ground black pepper
- fresh thyme
- fresh bay leaves or 1 dried bay leaf
- white wine
- beef stock
- Salad:
- cubed cooked chicken breasts
- green seedless grape
- chopped celery
- diced red onion
- raisins
- Chutney Dressing:
- Major Grey chutney
- curry
- fresh lime juice
- grated lime zest
- olive oil
- finely chopped onion
- curry powder
- ground marjoram
- finely chopped tomatoes
- fat-free chicken broth
- cayenne pepper
- plain fat-free yogurt
- cooked couscous
- raisins
- dried basil
- Cooking spray
- frozen green beans
- tomato paste
- dried oregano
- kosher salt
By all means, use 1 Tablespoon each of fresh rosemary and thyme (which are both easy to grow) if you have it.
—A bowl of this soup, a nice green salad, and a loaf of warm, homemade bread (some beyond easy beer bread, perhaps?) make a well-rounded meal. If you’re serving people who must have meat every time they eat, a plate of nice hearty sausages, such as bratwurst or kielbasa, could be grilled or pan-fried and served along with the soup. Or thickly slice the sausages on a diagonal and set several slices right on top of each bowl of soup.
—Make it a celebration of spring. For those fortunate enough to have access to the first vegetables of the season, you might consider making this recipe using half the beans and twice the number of vegetables—all baby versions. I haven’t tried this yet, but I imagine that it would be splendid. You might only want to puree 1/3 of it, so that the chunks of individual vegetables remained more visible.
- dried rosemary
- dried thyme
- fennel seeds
- bay leaf
- Salt & pepper to taste
- chile powder
- tomato paste
- cider vinegar
- fresh ground black pepper to taste
http://kalynskitchen.blogspot.com/2011/01/recipe-for-asian-lettuce-wraps-or-cups.html#more
- Dressing:
- garlic puree or finely minced fresh garlic
- ginger puree or finely minced fresh ginger
- Asian sesame oil
- red pepper flakes
- peanut or canola oil
- coarsely chopped fresh parsley
- dry white wine
- chicken broth base
- grated parmesan cheese