Dayrecipe Food Community

Active time: 1 hr Start to finish: 1 1/2 hr

Makes 12 servings.

INGREDIENTS

• for soup
• 1lb dried small white beans such as navy or great northern
• 1lb smoked ham hocks
• 1/4cup bacon drippings (from1/2lb bacon) or olive oil
• 2cups chopped onion
• 2tablespoons minced garlic
• 1lb tomatoes, peeled, seeded, and diced
• 4fresh thyme sprigs
• 8cups chicken broth for corn bread croutons
• 3tablespoons unsalted butter
• 1garlic clove, minced
• 3cups 3/4-inch cubes corn bread
• 1lb arugula, coarse stems removed
• tabasco to taste

DIRECTIONS Make soup:
Soak beans in cold water to cover overnight (8 hours). Drain and rinse well.

Simmer ham hocks in 6 cups water in a 3-quart saucepan, partially covered, skimming foam as necessary, 1 hour. Reserve 4 cups cooking liquid and drain ham hocks.

Heat bacon drippings in an 8-quart heavy pot over moderate heat until hot but not smoking, then cook onion and garlic, stirring, until softened. Add tomatoes and thyme and cook, stirring, 1 minute. Add soaked beans, broth, ham hocks, and reserved cooking liquid and simmer, covered, stirring occasionally, until beans are tender, about 1 hour.

Make croutons while soup simmers: Preheat oven to 375°F.

Melt butter with garlic and toss together with corn bread cubes in a shallow baking pan. Toast in middle of oven until lightly browned and crisp on the outside, about 15 minutes.

Prepare soup for serving: Remove ham hocks and shred meat. Return meat to soup and stir in arugula. Simmer, uncovered, stirring occasionally, until greens are tender,3 to 5 minutes. Season with salt, pepper, and Tabasco.

Serve soup topped with croutons.

Active time: 5 min Start to finish: 30 min

Makes 6 generous servings.

INGREDIENTS

• 4 1/2cups water
• 1teaspoon salt
• 3cups long-grain white rice

DIRECTIONS Bring water with salt to a boil in a 4-quart heavy saucepan with a tight-fitting lid. Add rice and stir once, then reduce heat to low and cook, covered, 20 minutes.

Remove pan from heat (do not lift lid) and let stand, covered, 5 minutes. Fluff rice gently with a fork.

An adaptation of a classic Northern Italian dish, spezzatini di pollo al pomodoro e vino bianco (chicken sautéed with tomato and white wine). Serve sautéed broccoli rabe and a crusty ciabatta alongside. What to drink: Barbera or Italian Chardonnay.

Makes 6 servings.

INGREDIENTS

• 2tablespoons extra-virgin olive oil
• 3large chicken breast halves with ribs and skin, cut crosswise in half
• 3chicken drumsticks with skin
• 3chicken thighs with skin
• 1cup 1/4-inch cubes prosciutto (about 5 ounces)
• 6garlic cloves, thinly sliced
• 2tablespoons chopped fresh rosemary
• 1 1/4cups dry white wine
• 1cup low-salt chicken broth
• 1cup canned crushed tomatoes with added pureefresh rosemary sprigs

DIRECTIONS Preheat oven to 325°F. Heat extra-virgin olive oil in heavy large ovenproof pot over medium-high heat. Sprinkle chicken with salt and pepper. Working in 2 batches, sauté chicken until golden, about 4 minutes per side. Transfer chicken to platter. Add prosciutto, sliced garlic, and chopped rosemary to same pot. Stir 1 minute. Add dry white wine, chicken broth, and crushed tomatoes with puree. Bring to boil, scraping up browned bits. Boil 5 minutes. Return chicken to pot, arranging in single layer. Return to boil. Cover pot and place in oven. Bake until chicken breasts are cooked through, about 20 minutes. Remove chicken breasts. Continue baking until drumsticks and thighs are cooked through, about 10 minutes longer. Remove pot from oven. Return chicken breasts to pot. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated.)

Bring chicken mixture to simmer. Transfer chicken to platter; tent with foil. Boil until sauce is reduced to 2 cups and coats back of spoon, about 5 minutes. Season sauce to taste with salt and pepper. Pour sauce over chicken. Garnish with rosemary sprigs and serve.

Donna Knowlton of Atlanta, Georgia, writes: “As the oldest of five children growing up in rural West Virginia, I was always helping in the kitchen. Today I mostly cook pasta and seafood dishes because they’re so easy. My husband is a doctor and works long hours, but we still like sharing a meal at the end of the day. I don’t want to be in the kitchen late at night making something complicated, so I rely on dishes that can be ready in minutes.”

Makes 6 first-course or 4 main-course servings.

INGREDIENTS

• 8ounces orzo (rice-shaped pasta)
• 6tablespoons olive oil
• 1cup crumbled feta cheese
• 1/4cup freshly grated parmesan cheese
• 2tablespoons plus 1/4 cup chopped fresh basil1pound uncooked medium shrimp, peeled, deveined
• 2garlic cloves, chopped
• 114 1/2-ounce can diced tomatoes in juice
• 1/2cup dry white wine
• 2teaspoons dried oregano
• 1/2teaspoon dried crushed red pepper

DIRECTIONS Preheat oven to 400°F. Brush 11×7-inch glass baking dish with oil. Cook orzo according to package directions. Drain well andreturn orzo to same pot. Add 2 tablespoons olive oil, 1/4 cup feta cheese, Parmesan cheese, and 2 tablespoons basil; stir to blend. Arrange orzo mixture in prepared dish.

Heat 2 tablespoons oil in large skillet over medium-high heat. Add shrimp and sauté until slightly pink, about 2 minutes (shrimp will not be cooked through). Arrange shrimp atop orzo. Add remaining 2 tablespoons oil to same skillet. Add garlic and sauté over medium-high heat 30 seconds. Add tomatoes with juice; cook 1 minute. Stir in wine, oregano, crushed red pepper, and remaining 1/4 cup basil. Simmer uncovered until reduced to thick sauce consistency, stirring occasionally, about 2 minutes. Season sauce to taste with salt and pepper; spoon over shrimp. Bake orzo until heated through, about 10 minutes. Sprinkle with remaining 3/4 cup feta cheese and serve.

The Dijon mustard in the dressing gives this easy salad extra kick

Makes 4 main-course servings.

INGREDIENTS

• 1/4cup mayonnaise
• 1/4cup olive oil
• 3tablespoons dijon mustard
• 2tablespoons champagne vinegar or white wine vinegar5cups mixed baby greens
• 115-ounce can small white beans, rinsed, drained
• 2/3cup chopped drained roasted red peppers from jar
• 1/3cup chopped red onion
• 112-ounce can chunk light tuna
• 2/3cup kalamata olives or other brine-cured black olives, pitted, halved

DIRECTIONS Whisk first 4 ingredients in small bowl. Season dressing with salt and pepper. (Can be made 1 day ahead. Cover; chill.)

Toss greens in large bowl with enough dressing to coat. Place greens in center of 4 plates. Toss beans, red peppers and onion in medium bowl with enough dressing to coat. Top greens with bean mixture, then tuna, dividing equally. Garnish with olives and serve.