i love the food advertisements in my foodie rags because so many of them have great little recipes that are easy, fun, and tasty.
so i joined a produce co-op and picked up my first load last weekend and i’ve been steadily working through using the produce up. it’s been really nice, i must admit, having this fresh, high quality produce at my disposal. at the very least, it keeps me munching on carrot sticks, fresh pineapple slices, melons, tomatoes, etc. instead of junk. but finding recipes that heavily feature produce has been both challenging (for rabid meat eaters like us, i mean) and relieving. i say relieving, because the thing about “dieting” is that it’s so counterproductive for someone like me, an emotional eater, largely, because stress and worry send me running for the kitchen and for snacks like these (incredible, wonderful, amazing, freaking wow snacks like those). and being SO involved with planning every single bite of every single food that goes into my mouth equals stress and worry and me calling myself a fat failure of a cow because i ate a handful of BBQ potato chips instead of more carrot sticks. feck that noise, i say. so recipes like this one from Cat Cora, located in an issue of Bon Appetit (advertising McCormick spices, i think), make my mouth happy and make me feel better about this whole dieting venture. plus i’m still so freaking giddy about the snow melting anything with “spring” in it title make me even giddier…
recipe adapted from Cat Cora, via Bon Appetit
a leek, sliced and all the gritty bits rinsed out
celery, sliced thinly
asparagus, tough ends snapped, cut on the diagonal into 1 inch pieces
vegetable or chicken broth
a can of garbanzo beans
fresh or frozen peas
green beans, cut into 1 inch pieces)
fresh pecorino romano
heat some olive oil in a dutch oven or saucepot. add leeks, carrots, and celery. cook 5-6 minutes, until softened slightly. add chicken broth, parsley, basil and thyme. bring to a boil. reduce, and simmer uncovered for 15-20 minutes. stir in the asparagus, garbanzo beans, peas and green beans. cook until the vegetables are slightly tender. season with salt and pepper. spoon some orzo in the bottom of a bowl. ladle the soup into bowls over the orzo. sprinkle with grated cheese.