Soups

MOROCCAN CHICKPEA SOUP

1 1/2 cups dried chickpeas8 cups water1 (35-oz) can whole tomatoes, drained 1 large onion, finely chopped1 small celery rib (including leaves), finely chopped3 tablespoons unsalted butter 1 teaspoon turmeric1 teaspoon black pepper1/2 teaspoon cinnamon2/3 cup chopped fresh cilantro4 cups vegetable broth (preferably organic) or chicken broth1 cup lentils2 oz dried capellini,broken into 1-inch pieces, or fine egg noodles (3/4 cup) 1/2 cup chopped fresh parsley Accompaniment: lemon wedges

Prepare chickpeas: Soak chickpeas in water to cover by 2 inches 8 to 12 hours. Drain chickpeas and rinse well. Transfer to a large saucepan and add 8 cups water. Bring to a boil, then reduce heat and simmer, uncovered, until tender, 1 1/4 to 1 1/2 hours. Cool chickpeas and drain, reserving cooking liquid. You should have about 2 1/2 cups liquid (if not, add more water). Coarsely purée tomatoes in a food processor. Cook onion and celery in butter in a 4-quart heavy pot over moderately low heat, stirring occasionally, until softened. Add turmeric, pepper, and cinnamon and cook, stirring, 3 minutes. Stir in tomato purée, 1/3 cup cilantro, chickpeas with reserved liquid, vegetable broth, and lentils. Bring to a boil, then reduce heat and simmer, uncovered, until lentils are tender, about 35 minutes. Stir in pasta and cook, stirring, until tender, about 3 minutes. Stir in parsley, remaining 1/3 cup cilantro, and salt to taste.

Makes 6 (main course) servings.

CORN AND WILD RICE SOUP WITH SMOKED SAUSAGE

12 1/2 cups (or more) canned low-salt chicken broth1 1/4 cups wild rice (about 7 1/2 ounces)6 1/4 cups frozen corn kernels (about 2 1/2 pounds) thawed2 tablespoons vegetable oil

10 ounces fully cooked smoked sausage (such as kielbasa), cut into 1/2-inch cubes3 carrots, peeled, diced2 medium onions, chopped1 1/2 cups half and halfChopped fresh chives or parsley

Bring 5 cups broth to simmer in heavy medium saucepan over medium heat. Add wild rice and simmer until all liquid evaporates and rice is almost tender, stirring occasionally, about 40 minutes. Meanwhile, blend 3 3/4 cups corn and 1 1/2 cups chicken broth in processor until thick, almost smooth puree forms. Heat vegetable oil in heavy large Dutch oven over medium-high heat. Add sausage and sauté until beginning to brown, about 5 minutes. Add carrots and onions and stir 3 minutes. Add remaining 6 cups chicken broth and bring soup to simmer. Reduce heat to low and simmer soup 15 minutes. Add cooked wild rice, corn puree and remaining 2 1/2 cups corn kernels to soup. Cook until wild rice is very tender and flavors blend, about 15 minutes longer. Mix in half and half. Thin soup with more chicken broth, if desired. Season soup to taste with salt and pepper. (Soup can be prepared 2 days ahead. Refrigerate until cold; cover and keep refrigerated. Rewarm soup over medium-low heat before continuing.) Ladle soup into bowls. Garnish with chives and parsley and serve.

LENTIL SOUP

2 tablespoons oil1 onion, roughly chopped2 - 3 tablespoons garlic, minced (about 3 large cloves2 cups water1 cup lentils, preferably red, cleaned and picked overSalt and black pepper to taste1/2 teaspoon turmeric5-6 dried sour plums, chopped (available in Indian spice stores)

Heat oil in soup pot. Brown onion in oil over medium heat until golden brown, about 15 to 20 minutes.

Stir in minced garlic. Cook until browned.

Add water, lentils, spices and dried plums. Cover and simmer over medium heat until lentils are soft, about 45 minutes. If necessary, add more water so that it doesn't burn. It will take about 45 minutes to cook. It should be a thick soup.

LENTIL SOUP 2

Ingredients1 cup Brown lentils 1 teaspoon Cumin1 pound Fresh spinach 1 teaspoon Coriander1 Onion, chopped 1 teaspoon Thyme1/4 cup Olive oil 1/4 cup Chopped parsley2 tablespoon Tomato paste Salt1 Bay leaf Pepper4 cups Water 1 medium Lemon juice of2 Garlic cloves, crushed

InstructionsWash and soak fresh lentils in 2 quarts cold water for 1 1/2 hours.

Cook in 4 cups water until almost tender (about 1 to 1 1/2 more hrs on medium-low heat).

Carefully wash, drain, stem and chop spinach. Heat oilve oil and saute onion, garlic and spinach until wilted.

Add to lentil broth, rinsing saute pan with a little broth to save oil and garlic remaining in pan. Add to soup pot with tomato paste, lemon, parsley and the remaining ingredients. Simmer for 20 minutes. Check seasonings. Serve hot with additional lemon.

LENTIL SOUP 3

2 T. olive oil2 large onions, chopped1 small hot pepper, chopped (I use jalapeno, but it's up to you)8 cups water1 cup lentils, picked over, rinsed and drained (more for thicker soup)1 tsp. ground cumin (I like a little more)1 tsp. ground coriander1/2 tsp. black pepper, freshly groundpinch of saffron2 T. raw white rice2 tsp. salt1/4 cup lemon juice

Heat the oil in a soup pot or pressure cooker. Add the onion and hot pepper; saute over medium heat for about 10 minutes. Add remaining ingredients except for salt and lemon juice. Cover and cook over low to medium heat for an hour and a half (about half an hour if you're using split or red lentils).Puree the soup in batches and return to the pot. Add salt and lemon juice, and reheat for a few minutes before serving.

YELLOW PEA SOUP

2 cups dried whole yellow peas or yellow split peas, picked over8 leeks (white parts only), chopped coarse, washed well, and drained12 cups water1 smoked ham hock2 thyme sprigs or 1/2 teaspoon dried thyme1/2 pound celery root4 carrots, quartered lengthwise and sliced thin

In a large bowl soak peas overnight in enough cold water to cover by 2 inches and drain. In a 7 1/2-quart heavy kettle combine leeks, water, peas, ham hock, and thyme and simmer mixture, uncovered, until peas are very tender, about 30 minutes. In a blender puree 4 cups soup in batches and return to kettle. Peel celery root and cut into 1/4-inch dice. Add celery root to soup and simmer, stirring occasionally, 20 minutes. Add carrots and simmer, stirring occasionally, until tender, about 15 minutes. Remove meat from ham hock and discard skin and bones. Chop meat coarse and stir into soup with salt and pepper to taste. Soup may be made 3 days in advance. Cool soup uncovered and keep covered and chilled. Thin soup with water if too thick.

GREEK FAVA BEAN, EGGPLANT AND OLIVE STEW

5 tablespoons extra virgin olive oil2 red onions—diced1 eggplant (aubergine)—cut into small cubes1 red pepper (capsicum)—diced1 zucchini (courgette)—diced1 potato—cut into small cubes6 cloves garlic—minced (crushed)1 teaspoon dried oregano4 tablespoons finely chopped fresh flat-leaf parsley28 oz (840g) canned tomatoes—chopped2 cups chicken or vegetable stock2 teaspoons salt1 teaspoon freshly ground black pepper2 cups long-grain rice8 oz (240g) frozen fava (broad) beans—cooked, rinsed under cold water, and skins removed24 pitted kalamata olives—halved4 oz (120g) feta cheese

HEAT 3 tablespoons of the oil in a large saucepan. COOK the onions for 10 minutes, stirring occasionally. ADD the red pepper, eggplant and zucchini and cook for 5 minutes, then add the potato, garlic and oregano and cook for 1 minute. ADD the tomatoes, stock, salt and pepper, stir well to combine and bring to a boil. REDUCE the heat to medium and cook, uncovered, for 20 minutes, stirring occasionally. WHILE the stew simmers, cook the rice. ADD the cooked, peeled fava beans, parsley and olives to the stew and cook, covered, for 10 minutes. REMOVE from the heat and stir in the remaining 2 tablespoons of olive oil. SERVE over rice with crumbled feta cheese on top (alternatively serve with bulgur or crusty bread instead of rice).

Thai

LARB GAI

2-3 tablespoons lime juice2-3 tablespoons chicken stock2-3 tablespoons fish sauce4-6 teaspoons ground red chilis (not to be substituted with "chilli powder" as sold in western supermarkets!)1 tablespoon khao koor (ground toasted rice--see below)3-4 shallots (small purple or red onions) choppedhalf a stalk of lemongrass very thinly sliced3 kaffir lime leaves, shredded1-2 spring onions (scallions), thinly sliced1 teaspoon powdered galangal4 ounces of chicken

Khao Koor: get a medium sized wok fairly hot, and add a couple of tablespoons of uncooked jasmine rice. Keep in movement until the rice starts to turn golden brown. Remove from the heat and allow to cool. Grind to a fairly coarse powder in a spice mill, or a mortar and pestle, or a pepper mill or a good clean coffee grinder (all of these work well but keep in mind that a coffee grinder tends to grind too fine--the powder should retain some "texture"). We also offer ready-made Khao Koor in premium quality Hand Brand.

Garnish

lettuce, parlsey, sliced raddish and turnip, coriander leaves.

Method

Line a serving dish with the lettuce leaves. Chop the chicken to make it similar consistency as ground beef (can be done in a food processor or with two cleavers). In a fairly high wok with a very small amount of oil, stir fry the chicken until it just starts to turn whitish, then add all the remaining ingredients (if using precooked meat, simply add everything to a hot wok together), and stir until heated through and the chicken is cooked.

TOM KHA GAI

16 fluid ounces soup broth (chicken stock)4-5 kaffir lime leaves, shredded4 or 5 2 inch pieces fresh lemongrass, bruised to release flavor1 inch cube (or a bit more) galangal sliced thinly.4 tablespoons fish sauce2 tablespoons lime juice4 oz chicken breast cut into smallish bite sized pieces5 fluid ounces coconut milksmall red Thai chile peppers, slightly crushed (to taste)coriander (cilantro) leaves to garnish.

Heat the stock, add the lime leaves, lemongrass, galangal, fish sauce, and lime juice. Stir thoroughly,bring to a boil, and add the chicken and coconut milk, then the chile peppers. Bring back to the boil,lower the heat to keep it simmering and cook for about 2 minutes (until the chicken is cooked through).Enjoy!

YUM NUEA

Ingredients

1 lb beef. Any beef can be used such as the top sirloin used in this recipe.

Salad

1/4 cup sliced onions, separated2 tomatoes, wedged1/4 cup sliced cucumber1/4 cup thinly sliced Thai chile peppers

Sauce

1/4 cup fish sauce

1/4 cup lime juice1 tablespoon sweet dark soy sauce3 tablespoons minced garlic3 tablespoons minced ginger3 tablespoons chopped coriander/cilantro (including the roots)1/4 cup chopped green onions (spring onions)1/4 cup chopped shallots (small red or purple onions)1 tablespoon sesame oil1 tablespoon chili oil

Barbeque the beef, and thinly slice it into bite sized pieces. Combine with the salad ingredients, and mixthe sauce and toss the whole.

Serving

Serve with sticky rice, lettuce, condiments and dipping sauce. You can also put a few thai green peppercornson the bbq and add them with the garnish (makes a very nice touch, as this all goes together very well).

Condiments

Serve with the usual Thai condiments. You can also add fish sauce, dark sweet soy, and sriracha sauce if you wish.

dips

A useful "auxiliary dipping sauce" is made by mixing one part dark soy with one part Worcestershire sauce, onepart fish sauce and one part hot mustard.

SOM TAM

One papaya shredded8-10 Thai chile peppers, de-stalked, cut in four length-wise then in half cross-wise.8-10 cloves of garlic, chopped coarsely2 tomatoes sliced thinlyhalf a cup of long beans (green beans) cut into 1" piecespinch of salttwo teaspoons of fish sauce1 tablespoon tamarind concentrate mixed with 3 tablespoons waterjuice from two tablespoons of pickled mud-fish. (optional)

Method

Sprinkle the julienned papaya with salt and let stand for half an hour or so, then squeeze and discard any fluid. Add the chili, and pound in our clay mortar and pestle. Add the remaining ingredients except the tomato, and pound until mixed and tender. Add the tomato, and serve with a bowl of sticky rice. An optional ingredient you can add to the mix is dried shrimp.

If you wish you can decorate the salad with chopped roast peanuts, sliced green onions, and mint leaves. You can also include [raw] bean sprouts and sliced cucumber as side dishes. Thais generally eat lettuce or some cabbage related vegetable as a side dish also. The normal way to eat it is to rip a piece of lettuce leaf, and take a mouthful of som tam in the leaf and eat it without knife, fork or spoon. If you want to be a bit more western use a standard salad, or even an exotic such as a Waldorf Salad as a side dish.

SINGAPORE NOODLES

1/4 pound thin rice stick noodles (rice vermicelli)1 pound medium shrimp2 cups mung bean sprouts1 red bell pepper2 cups shredded Napa cabbage2 carrots2 green onions3 teaspoons minced ginger1/4 cup water or chicken broth1/2 teaspoon soft brown sugar1/2 teaspoon salt1/4 teaspoon freshly ground pepper4 tablespoons vegetable oil for stir-frying1 1/2 tablespoons curry powder (Vietnamese brands are good), or to taste

PREPARATION:Soak the rice noodles in warm water for 15 - 20 minutes, or until they have softened. Drain the noodles in a colander. Prepare the remainder of the ingredients while the noodles are soaking.

Shell and devein the shrimp if needed. Soak the shrimp in warm salted water for 5 minutes. Drain thoroughly.

Clean all the vegetables. Rinse and drain the mung bean sprouts. Cut the red bell pepper in half, remove the seeds and cut into thin strips. Shred the Napa cabbage. Peel the carrots and cut into thin slices. Cut the green onion into thin slices. Mince the ginger.

Prepare the sauce by whisking together the water or chicken broth with the brown sugar and salt and pepper. Set aside.

Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the shrimp. Stir-fry the shrimp until they turn pink. Remove from the wok.

Heat 2 tablespoons oil in the wok. When the oil is hot, add the curry powder. Stir-fry for about 30 seconds, then add the ginger and stir-fry until the ginger is aromatic. Stir-fry the vegetables, beginning with the carrot, then adding the red bell pepper, and the Napa cabbage. Stir in the bean sprouts. Stir-fry for about 20 seconds and then add the shrimp back into the pan with the noodles. Stir in the green onions.Pour the sauce over, tossing the ingredients so that they are absorbed with the sauce. Add a bit more water or chicken broth if the mixture becomes too dry. Taste and adjust the seasoning , adding more sugar, salt, pepper or curry powder as desired. Cook until the sauce is absorbed. Serve hot.

PAD THAI 1

1/2 pound dried rice noodles 1/8 inch wide Warm Water 1/2 pound shrimp, chicken, pork or combination 1/4 cup fish sauce 1/4 cup + 2 tablespoons granulated sugar 1/4 cup + 2 tablespoons white vinegar 1 teaspoon paprika 4 green onions 1/2 cup vegetable oil (more if needed for step six) 1 teaspoon chopped garlic 2 eggs 3/4 pound bean sprouts ground roasted chiles (see note at bottom) ground unsalted roasted peanuts Lime wedges

1. Soak noodles for 20-25 minutes in enough warm water to cover them. They should be flexible and soft, but not so soft that they can be mashed easily with the fingers. Later cooking in liquid will soften them more. Drain them throughly in a colander while preparing the other ingredients. Traditionally they are left in full-length strands, but you may cut them into 8 inch lengths if you find it easier to stir-fry then that way.

2. Peel and devein the shrimp leaving the tails intact(or remove if preferred) Slice chicken, pork into 1/8 inch strips 1-2 inches long.

3. Mix the fish sauce, sugar, vinegar, and paprika in a bowl and stir until the sugar dissolves. Set aside. Slice green onions both the green and white parts, diagonally into 1-1/2 inch long pieces. Set aside.

4. Heat a wok, add the oil and swirl over the surface. Add the garlic and stir fry until light golden. Add the meat and stir-fry until shrimp is pink. If using chicken or pork stir-fry until pink disappears. Add the noodles and toss lightly to coat with oil and the distribute meat and garlic( I often do this in a larger pot since things tend to come out of the wok).

5. Add the liquid from step 3 and bring it to a boil rapidly, gently folding the noodles without breaking them. Reduce heat to medium and boil the mixture, folding frequently until the noodles have absorbed the liquid (I find a pasta server works great for this step).

6. Lift the noodles gently from one side of the wok. Pour a little oil along the side of the wok, then break the egg ad slip it into the oil. Break the yolk and cover the egg with the noodles immediately. Repeat this on the opposite side with the other egg. Allow eggs to cook undisturbed, over moderate heat until they are set and almost dry. Additional oil may by added if the eggs or the noodles begin to stick to the wok.

7. When the eggs are set and almost dry, fold them gently but rapidly into the noodles. Try not to break the noodles, which will be soft and fragile at this point. An effective way is to insert the scoop under the eggs, lift it through, and fold the mixtureover. Continue the lifting and folding motion until the eggs are broken up and well distributed.

8. Add the green onions (and bean sprouts if you prefer them mixed in) and toss the entire mixture quickly and gently, stll avoiding breaking the noodles. Cook for about 2 minutes or until onions are tender.

9. Take a large platter spread with bean sprouts(if you left them out above). Spread Pud Thai from wok over top. Sprinkle ground chilies(see note) and ground peanuts over the top and squeeze lime over the top. Or serve toppings seperatly for each diner to add according to taste.

Note on chilies: Buy whole dried chiles and grind since pre-ground often lack the "bite" of whole ones. Thai chilies may be used (_VERY_ hot), or milder American chiles may be used. The Thai chilies are know as Prig hang. They may also be found in Mexican food sections under the name "Chiles Arbol". Use sparing if you aren't used to them they are quite potent.

PAD THAI 2

8 ounces Chantaboon rice noodles. These should be soaked at room temperature for an hour or more depending on how soft you prefer the noodles5-6 cloves garlic, finely chopped. 2 tablespoons chopped shallots (or small red or purple onions)1/4 cup dried or 1/2 fresh cooked shrimp1/4 cup fish sauce 1/4 cup regular sugar (or crushed palm sugar but it doesn't make much difference).2 teaspoons tamarind concentrate mixed with 5 teaspoons water (this makes tamarind juice)1 medium egg, beaten 1/4 cup chopped chives 1/2 cup roasted peanuts, coarsely broken up. 1 cup bean sprouts 1/2 cup tofu that has been diced (1/2" cubes), marinated in dark sweet soy. "Firm" tofu works best.

Method

Heat a little cooking oil in a wok and add the garlic and shallots, and briefly stir fry until they just shows signs of changing color. At this point one option is to add chicken meat and cook a bit longer, if you prefer chicken pad Thai. Add the remaining ingredients except the egg and the bean sprouts, and stir fry until the noodles soften (about 5 minutes). As you stir the noodles, periodically throw in 1-2 tablespoons of water, and after 2-3 minutes add 1 tablespoon of rinsed, salted radish (optional). Continuing to stir with one hand, slowly "drizzle" in the beaten egg to form a fine ribbon of cooked egg (if you don't feel confident with this make an egg crepe separately, and then roll it up and slice it into quarter inch wide pieces, which you add to the mix at this point). At this point, a very tasty but optional addition is a small handful of dried shrimps. Add the bean sprouts and cook for no more than another 30 seconds. Remove from the pan to a serving platter.

Garnish

Mix a tablespoon of lime juice with a tablespoon of tamarind juice and a tablespoon of fish sauce, and use this to marinade half a cup of uncooked bean sprouts, half a cup of chopped chives, and half a cup of very coarsely ground roasted peanuts. Sprinkle this mixture on the cooked pad Thai. Cut several limes into segments and also slice up some cucumber into rounds then halve the rounds. Put the lime segments and cuke segments around the serving platter.

Pad thai is served as above. You may add Thai chili powder, sugar and crushed peanuts at the table.

Other

PICKLED BEETS

1 cup cider vinegar1/2 cup water1/2 cup sugar1/8 teaspoon pickling spice1/4 teaspoon mustard seeds1/4 onion, halved1 small bay leaf (not California)3/4 teaspoon whole black peppercorns1/4 bunch fresh dill3 beets (1 lb without tops)

Bring all ingredients except beets to a boil in a 2- to 3-quart saucepan, stirring until sugar is dissolved. Cover and simmer 30 minutes. Cool marinade, then chill, covered, 1 day to allow flavors to develop. Pour through a fine sieve into a bowl. Cook beets in a saucepan of boiling salted water until tender, 1 to 1 1/4 hours. Drain and cool. Slip off skins and cut into 1/2-inch pieces. Stir together beets and marinade, then marinate, covered and chilled, 1 day.

PICKLED CRISP VEGETABLES

1 large fennel bulb (sometimes called anise), stalks cut off and discarded and bulb sliced lengthwise 1/2 inch thick, then cut into 1/2-inch-wide strips1 head cauliflower, cut into 1-inch-wide florets (4 to 6 cups)3 mixed bell peppers (red, orange, and yellow), cut into 1/4-inch-wide strips1 lb medium carrots, cut into 3- to 4-inch-long strips (1/4 inch thick)3 1/2 cups distilled white vinegar1 3/4 cups sugar1 3/4 cups water4 garlic cloves, halved1 tablespoon plus 1/2 teaspoon salt1 teaspoon dried hot red pepper flakes

1 teaspoon fennel seeds, slightly crushed

Add fennel, cauliflower, bell peppers, and carrots to an 8-quart pot half full of unsalted boiling water, then immediately turn off heat and let stand, uncovered, 2 minutes. Drain vegetables in a colander and spread out on a kitchen towel to cool to room temperature. Bring remaining ingredients to a boil in a 3-quart nonreactive saucepan (see cooks' note, below) over moderate heat, stirring until sugar is dissolved. Transfer pickling liquid to a 4-quart nonreactive bowl and cool to room temperature, about 30 minutes. Discard garlic (don't be alarmed if it has turned blue in reaction to the vinegar) and add vegetables to pickling liquid. Weight vegetables with a plate to keep them submerged in liquid if necessary. Chill, covered, at least 1 week.

Cooks' notes:• Stainless steel, enameled cast iron, and glass are nonreactive, but avoid pure aluminum and uncoated iron.• Pickled vegetables keep, covered and chilled, 1 month

BULGUR SALAD WITH GARBANZO BEANS, FETA, AND PLUM TOMATOES

2 cups water1 cup bulgur*1 teaspoon salt1 15 1/2-ounce can garbanzo beans (chickpeas), rinsed, drained1 cup diced plum tomatoes1/2 cup crumbled feta cheese1/2 cup chopped green onions1/3 cup chopped fresh mint1/3 cup chopped fresh Italian parsley3 tablespoons fresh lemon juice1 1/2 tablespoons olive oil2 teaspoons grated lemon peel

Bring 2 cups water to boil in medium saucepan. Remove from heat; add bulgur and salt and stir to blend. Cover and let stand until bulgur is just tender, about 20 minutes. Drain well, pressing to extract excess water. Transfer bulgur to large bowl; cool. Mix in remaining ingredients. Season with salt and pepper and serve. *Also called cracked wheat; available at natural foods stores and supermarkets.

RISOTTO CON PARMIGIANO-REGGIANO

5 cups (about) canned low-salt chicken broth

4 tablespoons (1/2 stick) butter1 1/2 cups finely chopped onion1 1/2 cups arborio rice1 cup grated Parmesan cheese2 tablespoons chopped fresh Italian parsleyShaved Parmesan cheese

Bring broth to boil in medium saucepan. Reduce heat to low; cover saucepan. Melt 2 tablespoons butter in heavy medium saucepan over medium-low heat. Add onion; sauté until very tender but not brown, about 15 minutes. Increase heat to medium. Add rice and stir 1 minute. Add 1 1/2 cups warm broth. Boil gently until broth is absorbed, stirring frequently. Add another 1 cup broth; stir until broth is absorbed. Add remaining 2 1/2 cups broth, 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is tender and mixture is creamy, about 25 minutes. Stir in 2 tablespoons butter and 1 cup grated cheese. Season with salt and pepper. Transfer to bowl. Sprinkle with parsley and shaved Parmesan.

ORZO AND RICE PILAF WITH VEGETABLES

1 tablespoon olive oil1 tablespoon unsalted butter2/3 cup orzo (rice-shaped pasta) 1 medium onion, finely chopped (1 cup) 2 carrots, cut into 1/4-inch dice (3/4 cup) 2 celery ribs, cut into 1/4-inch dice (2/3 cup) 2 garlic cloves, finely chopped1/4 teaspoon salt1/4 teaspoon black pepper1/2 cup long-grain white rice1 3/4 cups chicken broth or vegetable broth (14 fl oz) 1 cup water1 small zucchini or yellow squash, cut into 1/4-inch dice (1 1/4 cups) 1/4 cup chopped fresh parsley1/4 cup slivered almonds, toasted

Heat oil and butter in a deep 12-inch heavy skillet over moderately high heat until foam subsides, then sauté orzo, stirring constantly, until golden brown, about 1 minute. Add onion, carrots, celery, garlic, salt, and pepper and sauté, stirring occasionally, until onion is lightly browned, about 5 minutes. Add rice and sauté, stirring, until coated with oil and butter. Add broth and water and bring to a boil. Reduce heat to low and cook, covered, until liquid is absorbed, 13 to 15 minutes. Remove from heat and quickly stir in zucchini, then

let stand, covered, 5 minutes. (Zucchini will steam.) Stir in parsley and serve sprinkled with almonds.

Dhak with Carrot & Cauliflower

3 tablespoons peanut or canola oil2 onions—chopped2 carrots—quartered lengthways and thinly sliced4 cloves garlic—finely chopped1 tablespoon finely grated ginger1½ teaspoons coriander1½ teaspoons cumin1 teaspoon turmeric¾ teaspoon cinnamon¾ teaspoon chili powder2 cups cauliflower florets (about ¼ cauliflower)1½ cups red lentils14 oz (420g) canned tomatoes—chopped1½ cups coconut milk1½ cups vegetable or chicken stock1½ teaspoons salt2 cups basmati rice2 tablespoons lemon juice

HEAT the oil in a large saucepan over a medium heat and cook the onion and carrot for 8 minutes, stirring occasionally. ADD the garlic, ginger, coriander, cumin, turmeric, cinnamon and chili and cook, stirring, for a minute. ADD the cauliflower and red lentils and stir to coat them with the spice mixture. ADD the tomatoes, coconut milk, salt and stock, bring to the boil and cover with a lid. REDUCE the heat to medium and simmer for 20 minutes, stirring occasionally. WHILE the dhal simmers, cook the rice. REMOVE the dhal from the heat and stir in the lemon juice. SERVE on a bed of basmati rice.

Salade Nicoise (Provelcale)

2 small potatoes—peeled and cut into bite-size cubes16 green beans—ends trimmed and halved4 cups butter lettuce leaves—washed and dried14 oz (420g) canned light meat tuna in olive oil—drained and broken into chunks2 tomatoes—cut into wedges¼ red onion—thinly sliced and separated into rings4 anchovy fillets—halved lengthways

3 eggs—hard-boiled, peeled and quartered16 black olives (Niçoise are ideal)3 tablespoons extra virgin olive oil2 tablespoons red or white wine vinegar1 clove garlic—minced (crushed)½ teaspoon Dijon mustard½ teaspoon salt½ teaspoon freshly ground black pepper

STEAM the potatoes for until tender (around 8-10 minutes), adding the beans for the last 5 minutes of cooking, then set aside to cool. ARRANGE the lettuce, potatoes, beans, tuna, tomatoes, onion, anchovies, eggs and olives on a serving platter. PLACE the remaining ingredients in a small jar with a screw-top lid and shake to combine. POUR the dressing evenly over the salad to serve.

Variation: For a more opulent version, you can poach or grill fresh fillets of salmon or tuna, allow to cool, and cut into cubes to replace the canned tuna.

Ratatouille (Provencale)

4 tablespoons extra virgin olive oil3 tomatoes—roughly chopped2 red onions—halved, thinly sliced and separated into rings2 zucchini (courgette)—sliced into ½-inch rounds1 eggplant (aubergine)— roughly chopped1 red pepper (capsicum)—roughly chopped1 green pepper (capsicum)—roughly chopped1½ teaspoons salt¾ teaspoon freshly ground black pepper3 cloves garlic—finely chopped¾ teaspoon dried thyme

HEAT the oil in a large saucepan over a medium heat. ADD all ingredients, except the garlic and thyme, and cook, uncovered, for 25 minutes, stirring every 5 minutes. ADD the garlic and thyme and cook, uncovered, for a further 20 minutes, stirring every 5 minutes, until the vegetables are very soft.

Serving suggestions: Ratatouille is delicious served hot or cold as a side dish with grilled fish or chicken, or used as a filling for a Provençal-style omelet. It can also be served as a meal on its own with some crusty bread or rice.

Warm Bean and Chorizo Salad (Spain)

3 tablespoons extra virgin olive oil1 red onion—thinly sliced into ½ rings¼ cup sliced chorizo sausage16 green beans—topped, tailed and halved1 cup canned white beans—rinsed and drained2 tablespoons water1 tablespoon white wine vinegar½ clove garlic—finely chopped¼ teaspoon smoked paprika¼ teaspoon sea salt¼ teaspoons freshly ground black pepperA pinch of sugar1 tablespoon finely chopped fresh flat-leaf parsley

HEAT 1½ tablespoons of olive oil in a large frying pan over a medium heat. COOK the onion for 5 minutes, stirring occasionally. ADD the chorizo and cook for another 5 minutes, stirring occasionally. ADD the green beans and white beans, then add the water, cover the pan with a lid and cook for 5 minutes (without lifting the lid to allow the beans to steam). MIX together the remaining 1½ tablespoons of olive oil with the vinegar, garlic, paprika, salt, pepper and sugar in a small bowl until well combined. TOSS the dressing and parsley with the bean and sausage mixture until thoroughly mixed. SERVE warm or at room temperature.

Greek Fava Bean, Eggplant & Olive Stew with Feta

5 tablespoons extra virgin olive oil2 red onions—diced1 eggplant (aubergine)—cut into small cubes1 red pepper (capsicum)—diced1 zucchini (courgette)—diced1 potato—cut into small cubes6 cloves garlic—minced (crushed)1 teaspoon dried oregano4 tablespoons finely chopped fresh flat-leaf parsley28 oz (840g) canned tomatoes—chopped2 cups chicken or vegetable stock2 teaspoons salt1 teaspoon freshly ground black pepper2 cups long-grain rice8 oz (240g) frozen fava (broad) beans—cooked, rinsed under cold water, and skins removed24 pitted kalamata olives—halved4 oz (120g) feta cheese

HEAT 3 tablespoons of the oil in a large saucepan. COOK the onions for 10 minutes, stirring occasionally. ADD the red pepper, eggplant and zucchini and cook for 5 minutes, then add the potato, garlic and oregano and cook for 1 minute. ADD the tomatoes, stock, salt and pepper, stir well to combine and bring to a boil. REDUCE the heat to medium and cook, uncovered, for 20 minutes, stirring occasionally. WHILE the stew simmers, cook the rice. ADD the cooked, peeled fava beans, parsley and olives to the stew and cook, covered, for 10 minutes. REMOVE from the heat and stir in the remaining 2 tablespoons of olive oil. SERVE over rice with crumbled feta cheese on top (alternatively serve with bulgur or crusty bread instead of rice).

Cretan Bean and Spinach Stew

Bean and vegetable stews are a common dish eaten throughout Greece. This flavorsome stew originates from the Greek island of Crete.3 tablespoons extra virgin olive oil1 red onion—finely chopped½ red pepper (capsicum)—diced1 zucchini (courgette)—sliced into thin rounds3 cloves garlic—finely chopped1¼ cups vegetable stock14 oz (420g) canned tomatoes—chopped2 tablespoons tomato paste¼ teaspoon dried oregano1 teaspoon sea salt½ teaspoon freshly ground black pepper1 cup bulgur1 cup canned lima beans (butter beans)—rinsed and drained1 bunch spinach—stalks trimmed and leaves roughly chopped2 tablespoons finely chopped fresh flat-leaf parsley

HEAT 2 tablespoons of the oil in a large saucepan over a medium heat and cook the onion for 6 minutes, stirring occasionally. ADD the red pepper, zucchini and garlic and cook for 5 minutes, stirring regularly. ADD the stock, tomatoes, tomato paste, oregano, salt and pepper and bring to the boil. REDUCE the heat to medium-high and simmer uncovered for 20 minutes, stirring occasionally. WHILE the stew simmers, cook the bulgur. ADD the spinach and beans and simmer, uncovered, for another 10 minutes. STIR through the parsley and remaining olive oil and serve over bulgur.

Variations: Add kalamata olives. Serve on rice instead of bulgur.

Greek Salad

3 tablespoons extra virgin olive oil1½ tablespoons lemon juice1 clove garlic—minced (crushed)½ teaspoon dried oregano¼ teaspoon sea salt¼ teaspoon freshly ground black pepper, and extra for garnish3 tomatoes—cut into wedges¼ red onion—sliced into rings½ cucumber—sliced into thick half-moons½ green pepper (capsicum)—julienned4 oz (120g) feta cheese—cut into small cubes16 kalamata olives

PLACE the olive oil, lemon juice, garlic, salt, pepper and oregano in a small jar with a screw-top lid and shake to combine. PLACE the salad ingredients in a large bowl. POUR the dressing over the salad and toss gently to combine just before serving. Garnish with a little freshly ground black pepper.

Lentin, Pea and Potato Curry

2 tablespoons canola oil2 onions—finely chopped2 cloves garlic—minced (crushed)2 teaspoons grated fresh ginger2 teaspoons ground coriander1 teaspoon ground cumin1 teaspoon ground turmeric½ teaspoon ground cinnamon½ teaspoon chili powder1 large potato—peeled and cut into bite-size cubes½ cup red lentils14 oz (420g) canned tomatoes—chopped1 cup coconut milk1 cup vegetable or chicken stock1 teaspoon garam masala1 teaspoon salt1 teaspoon brown sugar1 cup basmati rice1 cup green peas2 tablespoons chopped fresh cilantro (coriander)1 tablespoon lemon juice

HEAT the oil in a large saucepan over a medium heat and cook the onions for 10 minutes, stirring occasionally. ADD the garlic, ginger, ground coriander, cumin, turmeric and chili and cook, stirring, for 1 minute. ADD the potato and lentils and stir to coat with the spice mixture. ADD the tomatoes, coconut milk, stock, garam masala, salt and sugar, bring to the boil and cover with a lid. REDUCE the heat to medium and simmer, covered, for 20 minutes, stirring occasionally. WHILE the curry simmers, cook the rice. ADD the peas to the curry and simmer, uncovered, for 5 minutes. REMOVE from the heat and stir in the cilantro and lemon juice. SERVE on a bed of rice.

Variations: Replace the cilantro with fresh mint. Serve with naan bread instead of rice.

Japanese-style noodle salad with smoked salmon and avocado

5 oz (150g) dried somen noodles5 tablespoons Japanese soy sauce3 tablespoons Japanese rice vinegar1½ tablespoons finely grated fresh ginger1 teaspoon superfine (caster) sugar5 oz (150g) smoked salmon—cut into strips20 thinly sliced rounds of cucumber—cut into halves15 snow peas—ends trimmed and cut in half on the diagonal1 carrot—grated1 scallion (spring onion)—thinly sliced on the diagonal1 avocado—cut into small cubes

COOK the noodles in boiling water for 2 minutes, rinse under cold water, drain and set aside. MIX together the soy sauce, rice vinegar, ginger and sugar in a small bowl. PLACE the noodles in the bottom of a large mixing bowl, add the salmon, cucumber, snow peas, carrot, scallion and avocado, drizzle with the soy dressing and toss gently to combine.

Variation: For added bite, mix 1 teaspoon of wasabi (Japanese horseradish) into the dressing