I was looking at soup recipes for inspiration to enhance my broccoli soup. I found a Gordon Ramsey recipe that used only broccoli, salt, and water. He served it over walnuts and ashed goat cheese and a drizzle of olive oil. It looked amazing. So I decided to keep it simple, and here are the two versions I came up with:

Version 1: fresh

Sautee one finely chopped shallot and celery rib in a little bit of olive oil over medium heat until the vegetables are soft and translucent. Season with a little bit of salt and black pepper.

Prepare broccoli by chopping into large florets and peeling and chopping the tender part of the stalks.

Add enough water to the sauteed vegetables to cover the volume of broccoli that you are going to add. Bring to a rapid boil. Salt generously.

Add the broccoli, the water should still be at a rolling boil, cover the pot, and cook for 4-5 minutes until the florets are al dente – a sharp knife cuts through them easily (not mushy!).

Immediately strain the liquid into another container, and transfer the vegetables to the blender. Add some of the liquid. About 1/2 the volume of the blender for a thicker fresh soup and more (a couple inches below the top) for the creamy version.

Carefully blend the hot ingredients until smooth. (To avoid scalding, try this method: put a towel over the top and press down, pulse the blender a few times to mix ingredients, then blend.)

Taste and correct seasoning. The soup is ready to serve and tastes fresh and light. Phil thought it would also taste great cold, I agree and would add a handful of parsley and/or cilantro to the blender if I was serving it cold.

Garnish with fresh herbs (parsley, cilantro), Greek yogurt or sour cream, and a drizzle of olive oil, preferably really young, fresh, green, extra virgin olive oil (from Cortona if you can get it!).

Version 2: creamy

If you decided to make the creamier version, add about 2 tablespoons butter and/or olive oil back to original pot over medium heat. Stir in 2 Tbsp flour to form a paste.

Add 1 cup of milk (or 1/2 cup milk, 1/2 cup cooking liquid) and stir until thickened.

For broccoli cheese soup, add 1/2-1 cup shredded cheese (white cheddar, fontina, a good mild melting cheese) and stir until melted.

Return the pureed vegetable soup to the pot and heat through.

Add 1/2 tsp ground coriander. Taste and correct seasonings.

Garnish as above with fresh herbs (parsley, cilantro), Greek yogurt or sour cream, and a drizzle of really good olive oil.

Bon appétit!

Wine pairings: This soup would pair beautifully with many whites – Viognier, Albarino, Pinot grigio, Soave, stainless or lightly-oaked Chardonnay. Avoid heavily oaked or malolactic whites. A rose or light-bodied red would also be nice – Pinot noir, or try a red from Austria. We paired the soup with a Anton Bauer 2004 Wagram Cuvee No 10 – a Blaufrankisch, Zweigelt, Cabernet Sauvignon, Merlot blend. Cheers!

This recipe is adapted from Marcel Desaulnier’s Salad Days, one of my favorite resources for healthy meals.

Soak 1 cup of black beans in 4 cups cold water for 8 hours or overnight. Rinse well, drain, and place in sauce pan with 4 cups of cold water. Bring to a boil, add a large pinch of salt, and reduce heat to simmer until the beans are tender, about 1 hour.

Rinse well under cold running water and drain. Mash with a potato masher or your hands until about 3/4 the beans are mashed.

Mix in a minced shallot or 1/4 cup minced onion, 1-2 cloves minced garlic, and 1 minced jalapeno.Season with salt and pepper.

Form the mixture into 4 bean cakes. Coat the cakes in a light dusting of flour.

Pan-fry the cakes over medium heat in vegetable oil for about 4 minutes per side until they are golden.

Place on a baking sheet and into a 350F oven for 10-15 minutes to heat through.

Serve the cakes on salade greens dressed with vinaigrette and chopped tropical fruits – kiwi, mango, papaya, etc., and Greek yogurt or sour cream.

These bean cakes would also be delicious served over rice with sauteed spinach or collards.

Bon appétit!

Wine pairing: I prefer an earthy red wine with black bean cakes – Spanish (Rioja), Southern French (Maderain, Hermitage), South American (Chilean Cabernet), or South African (they are all funky earthy) wines would all pair nicely. A crisp white Albarino or Sauvignon blanc would compliment the fruit and salade as well. Cheers!

I actually prefer this veggie chili to meat versions, maybe because I was a vegetarian for 11 years, but more likely because it is rich and warming without being heavy or greasy. It makes a great winter meal. This being chili, all measurements are approximate.

Rinse and pick over 1 cup of dried kidney or red chili beans. Soak in 4 cups cold water for 8 hours or overnight. Rinse. Cover with 4 cups water in saucepan. Bring to boil, reduce heat to simmer for about 1.5 hours, until beans are cooked through but still al dente. Drain and rinse well again.

1 medium onion, chopped

1-2 celery stalks, chopped

1 medium-large green pepper, chopped (substitute some with red pepper for color and sweetness)

1-2 carrots, shredded

1-2 jalapenos, chopped (seeded for less heat)

Cook above vegetables in 1/2 cup water over medium heat until softened. Then add:

2 cloves minced garlic (let this cook for 1-2 minutes before adding the rest)

1 cup chopped mushrooms

1/4 tsp red pepper flakes

1/4 tsp black pepper

pinch salt

1/2 Tbsp ground cumin

1 Tbsp chili powder

1 15-oz can diced tomatoes and juice

1 cup tomato puree or juice

2 Tbsp tomato paste

1/4 cup bulgar wheat

prepared kidney beans

dashes to taste of preferred hot sauce (Tabasco is a great choice)

2 Tbsp lemon juice

2-4 Tbsp red wine, to taste and desired consistency

Bring to boil, stir, reduce heat to simmer uncovered for 20-30 minutes. Check and adjust seasonings.

We serve the chili with shredded cheddar cheese, Greek yogurt or sour cream, a variety of bottled hot sauces, and crusty bread. Fresh chopped herbs – parsley, cilantro, or chives would make a great garnish. A green salade completes the meal.

Bon appétit!

Wine pairing: Think tannic reds that still have some fruit character – Cabernet Sauvignon, Syrah/Shiraz, Cotes du Rhone, or Malbec would all be lovely in the chili and paired with it. Looking for something off the beaten path? Try a Tannat from Uruguay or a Pinotage from South Africa. Cheers!

Broccoli is in season at the farmer’s market. This recipe was inspired by a dish that I had at Bistro Jeanty in Yountville, CA in 2002, which used broccoli rabe:

Blanch broccoli florets (or chopped broccoli rabe) and peeled stems in salted water for 3-5 minutes, depending on size and toughness of broccoli. Immerse in ice water to stop cooking, drain and set aside. In the same water used to blanch the broccoli, add pasta (fettucine or other preferred shape)Â and cook until al dente.

Sautee thinly sliced garlic (4-6 cloves) and minced fresh chile pepper (1-2 cayenne or serrano) in about 2 tablespoons olive oil and 1 tablespoon butter over medium heat. When fragrant and soft, but before the garlic gets any color, add the blanched broccoli. Warm through and salt and pepper to taste.

Add the pasta and another 1-2 tablespoons of fat – olive oil and/or butter.

Serve warm with grated Pecorino Romano.

Bon Appetit!

Wine Pairing: This dish works well with either white or red wine, as long as they are not over-oaked, highly acidic or phenolic – try a Chablis, medium-bodied Italian white such as a barrel-aged Pinot grigio (Villa Appalaccia in Virginia makes a nice one to try with this), Soave, or a Tuscan red. Cheers!

This soup is summer in a bowl. It is also a meal on its own, or pair with a green salade. This recipe is from Philippe’s grandmother (Mamita), Suzanne Genachte:

Place half of the following in a blender, the rest chopped in individual bowls for serving:

4 large tomatoes* (we go heavy on tomatoes, so if they are not gigantic, use 5 or 6, and usually about 2/3 end up in the blender)

1 large green pepper, remove seeds and ribs (use part red pepper for more color and sweetness)

1 large cucumber (remove seeds)

1 sweet onion (Mamita calls for Spanish, however, if a mild onion is not available, add less to the blender, and more chopped on the table)

4 slices country bread – we use Philippe’s foccacia

Blend together with 1 cup of ice (to chill quickly) and 1 cup of water (add up to 2 more cups of water to reach desired consistency and taste), 1/4 cup wine vinaigre (white or red), 1/4 olive oil, salt and pepper to taste. We add 1 fresh chile to the blender as well – jalapeno or serano – for a spicier gaspacho.

Refrigerate the soup for 1 hour or so prior to eating. Serve with the reserved chopped vegetables and bread, fresh cilantro, parsley, or basil, and Greek yogurt, sour cream, or creme fraiche.

Bon Appetit!

Wine pairing: We enjoyed this gaspacho with a Rose from southern France. Celebrate its origin with a crisp Spanish white or dry red wine. Sangria would be a fun pairing as well. Cheers!

*Tip for peeling and seeding tomatoes: cut an “X” in the bottom and drop it in boiling water for 10 seconds. Immediately place in an ice bath, let cool, peel, chop, and de-seed. Also works for peaches, nectarines, and other soft-skinned fruits.

Cook pasta (recommended: fettuccine or linguine) in boiling salted water until al dente.

While pasta is cooking, saute one small onion in olive oil until translucent. Add the kernels of 2 ears of fresh corn. Add 1/2-1 cup pesto and stir to combine. Add drained hot pasta. Toss with vegetables over low heat. Add halved or quartered cherry, pear, or roma tomatoes. (Recommended: Sungold, Juliet, Red, Yellow, or Pink Pear.) Serve topped with grated Parmigiano-Reggiano and some toasted pine nuts.

Bon Appetit!

Wine Pairing: Pesto’s bold flavors and richness work well with the higher acid, lower alcohol wines of European countries. Albarino/Alvarino, Roses, lighter reds would all pair nicely.

A comfort food with the addition of the 3 fats…fresh in summer, but refreshing in winter as well.

Prepare 1 bag frozen baby lima beans by simmering for 15-20 minutes.

Dice and sautee over medium to med-high heat one small onion, 1 small or 1/2 medium-large red pepper, and/or 1 carrot, and 1 optional fennel bulb in about 2 Tbsp bacon fat and 2 Tbsp olive oil until translucent.

Add 1-2 cloves minced garlic, 1-2 minced chiles (jalapeno, serrano, cayenne, etc.), minced fresh sage and thyme, salt and pepper to taste, optional dried red pepper flakes. Stir in and cook for 1-2 minutes.

Add in kernels and milk from 4-6 ears of fresh corn, or 1 bag of frozen corn (when fresh is not in season), rinsed.

Stir in prepared limas. Warm through.

Stir in about 1 Tbsp butter.

Finish with chopped fresh parsley and cilantro.

Optional garnish of crumbled bacon or pine nuts.

Bon appétit!

Wine pairing: a crisp refreshing white to cut through the richness of the fats – Albarino would be a good choice.

1 butternut squash – cut into quarters, seeded (save and toast the seeds with the roasting squash), placed flesh-down on a roasting sheet in a 350F oven for about an hour

1 medium yellow onion, chopped

1 celery stalk, chopped

1 carrot, chopped

1-2 cloves garlic, minced

fresh thyme and/or sage (optional), minced

*nutmeg, freshly grated

2 TBSP butter

2 TBSP olive oil

2 TBSP flour

water

1 cup milk

Saute the chopped onion, celery, and carrot in 1 TBSP each of butter and olive oil over medium to medium-high heat for about 5-10 minutes.

Reduce heat to medium-low and add the garlic and fresh herbs if desired. Season with salt and pepper. Cook for 1-2 minutes more. Add the roasted butternut squash pulp.

Add 4-6 cups of water or stock (depending on squash size). Stir. Bring to a boil. Reduce heat to simmer for 30 minutes until vegetables are very tender.

Transfer squash mixture to a blender or food processor and process until smooth.

Heat the remaining butter and oil over medium heat until the butter is melted, add 2 TBSP flour and whisk to form a paste. Slowly add the 1 cup of milk and stir until it thickens.

Stir in the pureed squash mixture, season with salt, pepper, and nutmeg and warm through.

Serve with the toasted squash seeds and Greek yogurt, sour cream, or creme fraiche. A green salad and French bread round out the meal perfectly.

Bon appétit!

Wine pairings: Viognier or a rich Chardonnay; Beaujolais if you must have red.

*Notes – a pinch of cinnamon in this soup is perfect for the holidays. Coriander is a complimentary spice as well.

For the polenta
Bring 3 cups water to a boil, add a pinch of salt. Slowly stir in 1 cup polenta (yellow corn grits). Reduce heat to a simmer, stirring frequently, until a spoon will stand up in the polenta, about 15-20 minutes. Transfer polenta to an oiled pan, loaf or round; refrigerate for at least 2 hours. Cut into desired serving size pieces (4 triangles from a 8-9″ round). Sautée in olive oil over medium-high heat on both sides. Season with salt and pepper while sautéing, add herbs if desired.

For the roasted beets
Wash and trim 8-12 baby beets to 1/2-1″. Toss in olive oil, salt, pepper, and thyme if desired. Wrap in aluminum foil and place in a pre-heated 400-degree oven for 45 minutes to 1 hour, until tender. Let cool. Finish trimming, peel, and slice the beets.

Assemble the salade
Toss mixed greens, herbs (parsley, basil, fennel tops), and a thinly-sliced fennel bulb in balsalmic vinaigrette. Gently incorporate the roasted, sliced beets.
Serve with the pan-seared polenta, additional balsalmic vinaigrette, and top with chèvre.

Bon Appétit!

Wine pairing: A dry rosé pairs perfectly with the range of flavors in this dish, cutting the richness of the chèvre and the earthiness of the beets. Cheers!