Hearty Vegetable Chowder

This hearty chowder is a meal unto itself.  It warms you from the inside out on a cool day.

Prep time:  15 minutes
Cook time:  30 minutes
Serves: 6-8

INGREDIENTS

6-8 cups vegetable or chicken stock
2 cups carrots, 1/4 inch slices
2 cups potatoes, 1/2 inch pieces

4 tablespoons olive oil

1 onion, 1/4 inch dice

2 cloves garlic, crushed

2 cups coarsely chopped kale

1 1/2 cups coarsely chopped escarole

1 1/2 cups coarsely chopped radicchio
Salt to taste
Pepper to taste

DIRECTIONS
Heat the stock in a stock pot over medium high heat.  When broth comes to a low boil, add the carrots and potatoes.  Reduce heat to medium and cook, stirring occasionally, until vegetables are tender enough to easily pierce with a fork.

While carrots are cooking, heat the oil in a large skillet or saute pan over medium low heat, and sauté the onion, garlic, kale, escarole, and radicchio for 10 minutes, stirring.  When greens are tender, remove from heat.

When carrots and potatoes are just tender, add the greens from the skillet to the stock pot.  Heat for a minute, the turn off the heat, and distribute chowder to serving bowls, seasoning to taste with salt and pepper.

Photo and Recipe by Tod Dimmick

Ribollita

 











Ribollita appeals to my food sensibilities.  Loaded with vegetables, its whole premise is waste-nothing (Stale bread? Chuck it in!), it's a rich stew, and of course it's Italian. Look up comfort food and the first entry should be Ribollita.

This dish made of leftovers thickens and tastes better the next day - sort of leftovers squared.

Prep time: 15 Minutes
Cook time: 1 hour 15 minutes
Serves: A crowd

INGREDIENTS
3 TB olive oil
3 cloves garlic, crushed
1 large onion, coarsely chopped
3 large carrots, scraped, 1/4 inch dice
4 stalks celery, 1/4 inch dice
1 cup tomato sauce
1 tomato, 1/4 inch dice (or one can diced tomatoes)
3 cups chicken or vegetable stock
1 tsp hot sauce (your favorite)
1 tsp dried thyme
1/2 - 1 tsp freshly ground black pepper
3-4 cups whole grain or white bread, cut into 1/2 inch cubes
1/4 cup fresh parsley, minced
Shredded Parmesan for topping

DIRECTIONS
Heat the oil in a large stock pot and cook the garlic, onion, carrots, and celery for 5 minutes, stirring. Add the tomato sauce, tomato, stock, hot sauce, and thyme. Reduce heat to low and simmer, stirring occasionally, for an hour. Add the parsley and bread and heat for a few minutes, then serve, topping with shredded Parmesan. A swirl of olive oil is traditional.

A dry red wine is perfect alongside your bowl of Ribollita. It is also appropriate to arrange for snow outside.

Variation: Chopped bacon or diced pancetta are nice additions for the carnivorously-inclined.

Photo and Recipe by Tod Dimmick

Minestra

I learned about this dish years ago from my friend and longtime barber Italo DeMasi of the landmark Bruno's Barber Shop in Natick.  His stories about Calabrian food invariably send me home with ideas, but it all started here.  More than just a recipe, Minestra is a manifestation of an approach to living.  That philosophy is waste nothing, and it speaks to my soul.  This version uses kale, but it could easily leverage collards, bok choi, or cabbage.  One of my favorite variations uses broccoli leaves - you know, the leaves that many people discard. 

This go-to dish shows up at least once a week at our dinner table.  It's hearty enough to serve as a main dish, although it pairs beautifully with something off the grill.  

Prep time:  10 minutes
Cook time:  15 minutes
Serves:  4 as a side dish

INGREDIENTS

3-4 tablespoons olive oil

1 bunch kale, stems separated and cut into 1/4" sections, leaves coarsely chopped
3 cloves garlic, crushed
1 can (15 ounces) cannellini beans, with liquid (or equivalent prepared dry beans)
Parmesan cheese

Salt
Pepper

DIRECTIONS
Heat the olive oil in a large saute pan or skillet over medium heat and cook the kale stems and garlic, stirring, for 4 minutes.  Add the kale leaves, cover, turn heat to medium-low, and cook for 5 minutes, stirring occasionally.  Add the cannellini beans with their liquid, and continue to cook until kale leaves and stems reach the degree of tenderness you like.

Serve sprinkled with shredded Parmesan, salt and pepper.

A version made with broccoli florets:

Bruschetta with Caramelized Onions, Parmesan & Arugula

Crisp, savory toasted bread topped with tender sweet onion and pungent arugula.  Must... stop...  devouring...

Prep time:  5 minutes
Cook time:  15 minutes
Serves:  4-6 as an appetizer









INGREDIENTS

1/2 - 3/4 cup Olive oil (plain or infused)

Two large spring onions, thinly sliced (about 1 1/2 cups)
8 slices whole wheat (or white) bread, cut into quarters or triangles

1/2 to 3/4 cup shredded Parmesan cheese

1 cup coarsely chopped fresh, crisp arugula
Salt to taste

DIRECTIONS
Heat 2-3 tablespoons olive oil in a small skillet over medium heat on your stove and caute the onion for 5 minutes, stirring occasionally.

While onion is cooking, preheat your broiler.

Remove onion from heat when pieces are translucent and tender.

Place bread on a baking tray, and brush with olive oil.  Broil for 2-3 minutes on the second rack down from the broiler, watching carefully. When crisp on one side, remove the baking tray, flip the bread, brush again, and broil until toasts are crisp.

Remove tray from under broiler, and top each piece of toast with a bit of caramelized onion, and a generous pinch of Parmesan.  Run the tray under the broiler again for 30 seconds, or until cheese begins to melt.  Remove, top each toast with fresh arugula, and give the assembled multitude a quick grind of salt.

Serve with a dry rose wine and a view of the ocean.

Photo and recipe by Tod Dimmick

Sauteed Spinach

The key here is brief exposure to heat, so that the leaves are bright green and retain some of their crisp texture.

Prep time:  5 minutes
Cook time:  5 minutes

INGREDIENTS
3 TB olive oil
2 cloves garlic, slivered
12-16 oz spinach, washed and dried.
1 teaspoon fresh lemon juice
freshly ground black pepper
salt to taste

DIRECTIONS
Heat the olive oil in a large skillet or saute pan over medium high heat. Cook the garlic for 15 seconds, then add the spinach.  Cook for a minute, stirring, or until spinach is just beginning to wilt.  Remove to plates, drizzle with lemon juice, sprinklw with pepper and salt, and serve.

Photo and Recipe by Tod Dimmick

Roasted Roots

Photo:
Tod Dimmick










I've been playing with variations on this Wolfgang Puck recipe for years. It's a terrific destination root vegetables, and a perfect addition to the Thanksgiving table.

Prep Time: 30 min
Cook Time: 1 hour
Serves: 10 to 12

INGREDIENTS
2-3 large beets
4-5 carrots, peeled and cut into 1” chunks
3 small turnips, peeled and cut into 1” chunks
2 small rutabaga, peeled and cut into 1” chunks
6 to 8 potatoes, scrubbed and and cut into 1” chunks
1 or 2 large parsnips, peeled, trimmed, and cut diagonally into 1-inch-thick slices
1 or 2 medium onions, trimmed, peeled and cut into 1” chunks
1 celery root, trimmed and cut into 1” chunks
1 whole head garlic, separated into cloves, unpeeled
2 or 3 sprigs fresh rosemary, sage, or thyme
Salt
Freshly ground black pepper
Extra-virgin olive oil

DIRECTIONS
Heat 4 cups of water in a saucepan over medium heat. When the water reaches boiling, boil the beets for 15 minutes.

While the beets are cooking, preheat the oven to 400F. Place the beets in ice water for a minute, and slip off their skins. Slice beets into 1/5 inch slices. Put the beets and the rest of the vegetables and the herb sprigs in a large baking dish. Season well with salt and black pepper, drizzle generously with olive oil, and toss them with your hands to coat them evenly. Put the baking dish in the preheated oven and cook, stirring the vegetables occasionally, until they are tender and golden brown, about 45 minutes.

Served up by Tod Dimmick

Sautéed Kale with Scallions and Fava Beans

This first cousin of minestra serves up creamy rich fava beans and flavorful scallions nestled in hearty kale.  Yum.

Prep time:  10 minutes
Cook time:  15 minutes
Serves:  4 as a side dish

INGREDIENTS

Olive oil

1 bunch kale, stems separated and cut into 1/4" sections, leaves coarsely chopped

1 bunch scallions, white and light green parts cut into 1/4" sections (save dark green tops for another use)

3 cloves garlic, crushed

1 to 1 1/2 cups prepared fava beans*

Parmesan cheese

Salt
Pepper

DIRECTIONS
Heat the olive oil in a large saute pan or skillet over medium heat and cook the kale stems and garlic, stirring, for 4 minutes.  Add the scallions and kale leaves, cover, turn heat to medium-low, and cook for 5 minutes, stirring occasionally.  Add the fava beans, and continue to cook until kale leaves and stems reach the degree of tenderness you like.

Serve sprinkled with shredded Parmesan, salt and pepper.

Variation:  Add chick peas just for the fun of it (photo below)

*To prepare fresh fava beans in the amount called for in this recipe, start with about two pounds of fava bean pods.  Remove the beans, and cook them for two minutes in salted boiling water.  Drain in a colander, and then place beans in a bowl of ice water.  Drain, and then carefully slip the outer covering off each bean (discard outer covering).  Place beans in a bowl, and they are ready to use.

Variation - substitute other prepared dry beans for the favas.

Photos and Recipe by Tod Dimmick

Grilled Zucchini

 











Versatile Zucchini can be prepared in many different ways. One of the simplest, and the most tasty, is to grill slices like this. Yum.

Prep time: 5 minutes
Cook time: 8 minutes
Serves: 4 (or 2 if you really like your squash)

INGREDIENTS
2 small zucchini, washed, ends cut off, and sliced lengthwise into pieces into pieces 1/2 inch thick
2 cloves garlic, crushed
1/4 cup olive oil
2 tablespoons balsamic vinegar
salt and pepper to taste

DIRECTIONS
Lay the zucchini slices in a baking pan. Mix the garlic, oil, and vinegar, pour over the zucchini, and turn the slices to coat. Sprinkle with salt and pepper. Ideally marinate for an hour or more.

Preheat the grill. Grill the slices for 4 minutes per side or until zucchini is tender.

Zucchini is perfect to prepare alongside other grilled foods to make efficient use of that grill.

Photos and Recipe by Tod Dimmick

Red, White & Greens (AKA Beets and Spring Turnips)

This springtime dish is perfect for tender spring beets and turnips that don't need peeling.  Cook the bulbs first, then the greens.

Prep time:  10 Minutes
Cook time: 15-20 minutes
Serves: 4

INGREDIENTS
4 tablespoons olive oil
1 bunch young small beets, with greens
1 bunch young small spring turnips, with greens
1/4 cup diced onion
2 cloves garlic, crushed
1-2 tablespoons good balsamic vinegar
Salt and Pepper to taste

DIRECTIONS
Separate the beets and turnips from their greens.  Scrub the bulbs, remove the tap root, and cut into 1/8 inch slices.  Coarsely chop and rinse the greens.

Heat 2 tablespoons of the olive oil in a large saute pan or skillet over medium heat and cook the beet slices in a single layer for 5 minutes, turning occasionally.  Add the sliced turnips and cook for another 5 minutes, or until the beets are tender when speared with a fork.  Remove to a side plate.

Add the remaining olive oil, the onion, and the garlic to the saute pan.  Cook, stirring, for 2 minutes, then add the greens and cover.  Cook for 4-5 minutes, stirring occasionally, or until greens are wilted.

Arrange greens on a serving platter, and top with cooked beets and turnips.  Drizzle with balsamic vinegar and serve, seasoning to taste with salt and pepper.

Photo and Recipe by Tod Dimmick

Roasted Rosemary Radishes

The roasting process mellows sharp radishes, and makes them sweeter, while still preserving some of that great crunch.

Prep time: 5 minutes
Cook time: 30 minutes
Serves: 4 as a side dish

INGREDIENTS
2 bunches radishes, leaves reserved for another use, roots scrubbed and cut into 1/2" pieces
Olive oil
1 clove garlic, crushed
2 Tablespoons chopped fresh rosemary
salt and pepper to taste

METHOD
Preheat the oven to 400 F. Place the radishes in a bowl. Mix the garlic and olive oil, pour over the radishes, and stir to coat. Spoon radishes into a baking dish, sprinkle with the rosemary, salt and pepper. Bake until tender and slightly browned, stirring once or twice, about 30 minutes.

Served up by Tod Dimmick

Tagliatelle with Zucchini, Red Pepper, and Heirloom Tomato

The fresh sweet taste of summer vegetables shine through the creamy tagliatelle.  It's even better with fresh pasta.

Prep time:  10 minutes
Cook time:  10 minutes
Serves:  4-6

INGREDIENTS
1 pound fresh tagliatelle pasta
Olive oil
2 zucchini squash, 1/2 inch dice
1 large sweet red pepper, 1/2 inch dice
1 medium onion, 1/4 inch dice (about 2/3 cup)
2 cloves garlic, crushed
1 teaspoon dried oregano
1 teaspoon minced fresh rosemary
one large or several small heirloom tomatoes, 1/2 inch dice
1/3 cup diced pancetta
Freshly shredded Parmesan cheese
Salt
Pepper

DIRECTIONS
Boil water for pasta.

While water is heating, heat 3 tablespoons olive oil in a large saute pan or skillet over medium heat and saute the zucchini, sweet pepper, onion, garlic, oregano, and rosemary, stirring occationally, for 8 minutes or until squash is tender crisp.  Stir in tomatoes, and remove from heat.

When water is boiling, cook the pasta according to package directions.  Drain cooked pasta in a colander, and pour in to a serving dish.  Top with the cooked vegetables, and sprinkle generously with shredded Parmesan cheese.

Serve, seasoning to taste with salt and pepper.  Enjoy with a glass of rosé and a view, either real or in your mind's eye.

Variations:  You could easily omit the pancetta for a vegetarian dish.

White Beans with Sautéed Onions and Arugula

Having just enjoyed this for breakfast, I can safely say this simple, satisfying dish could be tasty any time of day.

Prep time: 5 minutes (not including bean prep time!)
Cook time: 12 minutes
Serves:  2+ as a side dish

INGREDIENTS
3 tablespoons olive oil
2 cloves garlic, crushed, or the equivalent thinly sliced fresh garlic
1 small onion, thinly sliced (about 1/2 cup)
2 cups prepared white beans (or one 15 ounce can cannellini beans, drained)
1 cup fresh arugula, chopped
Salt
Pepper

DIRECTIONS
Heat the olive oil in a small skillet over medium-low heat and sauté the onions and garlic, stirring, for 8-10 minutes or until onions are soft and slightly browned. Add the white beans and cook, stirring, for 2 minutes or until mixture is hot. Scoop to serving bowls or plates, top with arugula and sprinkle with salt and pepper. Another drizzle of olive oil completes the picture.

Note: I used Rancho Gordo "White Tepary" beans for this.

Photo and recipe by Tod Dimmick

Nasturtium Pesto

Photo and Recipe by Tod Dimmick









Yes, you read right.  Those flowers in the pot on your back patio can serve double duty as food.  Both the leaves and the flowers are edible.  This version was made using the leaves, as you can see from the vibrant green color.  

Important caveat: use only plants that have been raised without pesticides.

Prep time: 5-10 minutes
Yield:  about 3/4 cup pesto

INGREDIENTS
3-4 cups nasturtium leaves (and/or flowers), rinsed, dried, and coarsely chopped
1/4 cup toasted walnuts
1 clove garlic, pressed or finely minced
3/4 teaspoon salt
1/4 cup olive oil

DIRECTIONS
Add the leaves to a food processor equipped with a cutting blade.  Top with the walnuts, garlic, and salt.  These heavier ingredients will help compress those leaves to facilitate processing.  Top with half of the olive oil, and pulse into a chunky paste. Continue processing, pouring in the remainder of the olive oil in a steady stream.  The consistency should be thick and smooth, add more olive oil if necessary.

Substitution:  Pine nuts can be swapped for the walnuts.

Pasta with Sausage, Zucchini and Fava Beans

This hearty pasta dish offers up an irresistible melange of flavors and textures.   Cook the pasta at the same time as the rest of the ingredients.

Prep time:  10 Minutes
Cook time:  20 minutes
Serves:  4-6

INGREDIENTS
1 lb sausage links, cut into 1/4 inch slices

2 cups thin whole wheat spaghetti, or your favorite

4 tablespoons olive oil

1 onion, 1/4 inch dice

3 cloves garlic, crushed
2 small zucchini squash, about 3 cups, cut into 1/2 inch chunks
1 teaspoon dried oregano
1/2 teaspoon dried sage

2 cups fava one or cannellini beans

1 cup chopped fresh parsley

Olive oil to dress (optional)

Parmesan cheese
Salt to taste
Pepper to taste

DIRECTIONS
Heat water to cook the pasta.  While water is heating, cook the sausage in a large skillet or saute pan over medium heat, stirring.  When sausage is done, remove to a separate dish and drain excess fat.

Cook the pasta when water is boiling.

Meanwhile, add the olive oil to the skillet, then the onion, garlic, and squash.  Sprinkle with the oregano and sage and cook over medium heat, stirring, until onions are translucent and squash is almost tender.  Add the beans, heat for one minute further, then remove from heat.

When pasta is done, drain, and combine in serving dish with the sausage, cooked vegetables, and parsley.  Distribute to serving plates, sprinkling with Parmesan and seasoning to taste with salt and pepper.  A drizzle of good olive oil might be nice.

A good Pinot Grigio, or even a dry Italian red wine alongside, would finish the picture.

Variation:  Omit the sausage for a vegetarian dish.

Photos and recipe by Tod Dimmick

Roasted Kale

 











As a rule, roasting and greens don't usually appear in the same recipe. Most greens, under the barrage of intense dry heat, would simply disintegrate. But enter a sturdy, delectably chewy winter green like kale, and roasting has met its match.

Prep Time: 10 min
Cook Time: 15 minutes
Serves: 4 as a vegetable side dish

INGREDIENTS
3 TB Extra-virgin olive oil (or a little more if necessary)
1 clove garlic, crushed
1 bunch kale, leaves stripped from the stems and chopped, stems reserved for another use
1 tsp fresh rosemary, minced (or 1/2 tsp dried)
Salt
Freshly ground black pepper

DIRECTIONS
Preheat the oven to 400F.

Mix the olive oil and garlic in a cup.

Place the chopped kale in a large bowl, and pour in the garlicky olive oil. Stir to coat, and scrape leaves into a large baking dish. Sprinkle with rosemary, salt and pepper. Put the baking dish in the oven and cook, stirring occasionally, for 15 minutes or until leaves are tender and edges just beginning to crisp.

Serve, maybe topping with shredded Parmesan.

Photo and recipe by Tod Dimmick

Stew of sausage, basil, potatoes, carrots, & caramelized onions

Fresh basil frames this picture with minty, pungent flavor.  This recipe is oriented towards the simplicity of a one pot meal.  For added flavor, grill the sausages separately and add to the soup with the spaghetti.

Prep time: 20 minutes
Cook time:  30 minutes
Serves: 4-6

INGREDIENTS

Olive oil
1 pound merguez sausage (or your favorite), cut into 1/4 inch slices.

1 cup onion, 1/4 inch dice

2 cloves garlic, crushed

2 cups carrots in 1/4 inch wide slices

2 cups potatoes, 1/2 inch dice

1 tablespoon fresh Oregano, minced

1 teaspoon fresh rosemary, minced
3-4 cups broth, room temperature or warm
1/2 cup dry spaghetti 

2 cups coarsely chopped fresh basil 

DIRECTIONS
Heat a medium sturdy stock pot over medium heat.  Add enough olive oil to barely coat the bottom of the pot, and cook the sausage slices and onion for 6 minutes, stirring, or until sausage is cooked and onion is soft.  Add the garlic, carrots, potatoes, oregano and rosemary and cook for 5 minutes, stirring.  Add the stock and bring to a gentle boil, and cook for 5 minutes.  Add the pasta, and cook for 6-7 minutes or until pasta is al dente and potatoes are just soft.  Stir in the basil, heat for another 30 seconds, and serve, seasoning to taste with salt and pepper.

Photo and Recipe by Tod Dimmick

Onion Spread

Remember Onion Dip from an envelope?  Time to replace that memory with something that really tastes like onion!

Prep time:  5 minutes
Cook time:  5 minutes
Yield:  about 1 cup spread









 INGREDIENTS
3 tablespoons olive oil
3 Tablespoons minced onion
2 cloves crushed garlic
2-3 tablespoons minced chives
1 cup whipped cream cheese
1/3 cup shredded Parmesan cheese
1/2 teaspoon salt, or to taste

DIRECTIONS
Heat the oil in a small skillet or saucepan, and saute the onion for 3 minutes.  Add the garlic and saute for another 2 minutes, or until onion is soft and translucent.  Stir in the chives, cream cheese, Parmesan, and salt to taste.

This spread can be served immediately (it will be warm), or chilled and served later, when your spread is thicker.

Photo and recipe by Tod Dimmick

Penne with Tomatoes, Arugula, & Sour Cream

Another entry in the "Mac and Cheese for Adults" category.  Fast, indulgent, and tasty.  

Prep time:  5 minutes
Cook time:  15 minutes
Serves: 4-6, depending on how ravenous your guests are

INGREDIENTS
1 pound whole wheat penne
3 tablespoons olive oil
2 garlic scapes, minced, or 2 cloves garlic, crushed
1 cup sliced grape tomatoes
2 cups fresh arugula, coarsely chopped
1/4 cup sour cream
1/2 teaspoon freshly ground black pepper
1/4 cup crumbled feta cheese
1 tablespoon capers
salt to taste

DIRECTIONS
Cook your pasta per package directions.

While pasta is cooking, heat the olive oil in a small skillet over medium heat and cook the garlic, stirring, for 2 minutes, or until fragrant and lightly tanned.  Remove from heat.

Slice the tomatoes, and rinse and dry the arugula.

Drain cooked pasta, return to its cooking pot, and stir in the garlic, tomatoes, arugula, sour cream and black pepper.  Distribute to serving plates, topping with feta cheese and sprinkling with capers and salt.

A dry rosé wine alongside would complete the picture.

Photo and recipe by Tod Dimmick

Fromage Forte (“Strong Cheese”)

What a terrific, flavorful way to use leftover cheese.  Cheerfully inform your guests that they are eating leftovers.  They will pretend to be offended... and then reach for thirds.

Prep time: 10 minutes

Cook time: 5 minutes

Serves 6-8

INGREDIENTS

5 pieces of bread, cut into appetizer-size pieces.  Hearty crackers could also work, although they don't need to be toasted.

1 pound leftover cheese pieces (blue, brie, cheddar, Provolone, the more the better)

1/2 cup white wine

2 tablespoons chopped garlic

1/2 teaspoon freshly-ground black pepper

DIRECTIONS

Preheat the broiler.  Place the bread slices on a baking tray and toast to a light brown, about 1 minute on each side. Meanwhile, using a food processor, puree the cheese, wine, garlic and black pepper.   

Spread a tablespoon or so of the cheese mixture on each toast triangle and broil for an additional minute, then serve to sighs of appreciation.  

Tip:  Fromage Forte freezes well, making this recipe a unque way to 'save' cheese long term.

Adapted from "The Complete Idiot's Guide to 5-Minute Appetizers," by Tod Dimmick

Potatoes with Fresh Garlic and Sage

Succulent. Scrub the potatoes but no need to peel them, those skins have loads of flavor, texture and nutrition.

Prep time:  10 minutes
Cook time:  10 minutes
Serves:  2-4

INGREDIENTS
4 tablespoons olive oil
4 small (pool ball size) organic new potatoes cut into 1/8" slices
1 stalk spring garlic thinly sliced (or 1 clove garlic, crushed)
4 tablespoons chopped fresh sage
Pepper
Salt

DIRECTIONS
Heat the oil in a large skillet over medium-low heat.  Add the potatoes and the garlic and cook for 8-10 minutes, turning occasionally, or until potatoes are tender.  Remove potatoes to a serving plate.

Turn heat to med high, and if necessary add a little more oil.  Fry sage for about 30 seconds, or until crisp.  Remove to a paper towel to drain and cool enough to handle (will only take a few seconds), then chop the sage leaves, sprinkle on top of the potatoes, and serve, seasoning to taste with salt and pepper.

Photo and Recipe by Tod Dimmick