BLT and P (Bacon, Leek, Tomato and Potato) Soup

Cook Time: 25 min
Level: Easy
Yield: 4 servings

Ingredients

* Extra-virgin olive oil, for drizzling
* 6 slices lean, smoky good quality bacon, chopped into 1/2-inch pieces
* 3 small ribs celery from the heart of the stalk, finely chopped
* 2 small to medium carrots
* 3 leeks, trimmed of rough tops and roots
* 1 bay leaf
* Salt and pepper
* 3 medium starchy potatoes, such as Idaho, peeled
* 2 quarts chicken stock
* 1 (15-ounce) can petite diced tomatoes, drained
* Handful flat-leaf parsley, finely chopped
* Crusty bread, for dunking and mopping

Directions

Heat a medium soup pot or deep sided skillet over medium-high heat. To
the hot pan add a drizzle of extra-virgin olive oil and the bacon.
Cook bacon until brown and crisp. Add the chopped celery. Take peeled
carrots and lay flat on cutting board. Hold each carrot at root end
and use the vegetable peeler to make long, thin strips of the carrot.
Chop the thin slices into small carrot bits or carrot chips, 1/2-inch
wide. Add the chips to celery and stir. Cut leeks lengthwise and then
into 1/2-inch half moons. Place the leeks into a colander and run
under rushing cold water, separating the layers to wash away all the
trapped grit. When the leeks are separated and clean, shake off water
and add to celery and carrots. Stir veggies together, add a bay leaf
and season with salt and pepper. While the leeks cook to wilt, 3 to 4
minutes, slice the potatoes.

Cut each potato across into thirds. Stand each piece of potato upright
and thinly slice it. The pieces will look like raw potato chips.

Add stock to vegetables and bring to a boil. Reduce heat and add
potatoes and tomatoes. Cook 8 to10 minutes until potatoes are tender
and starting to break up a bit. Add bacon and parsley and stir. Adjust
seasonings. Serve immediately with crusty bread.

Greek Style Shrimp Scampi and Linguini

Cook Time: 15 min
Level: Easy
Yield: 4 servings

Ingredients

* 1 pound linguini
* Salt
* 1 pound medium to large shrimp deveined and peeled, tails removed
* Pepper
* 1/3 cup extra-virgin olive oil
* 4 cloves garlic, thinly sliced
* Couple pinches red pepper flakes
* 1/2 lemon, zested and juiced
* 2 sprigs oregano, finely chopped
* Handful pitted kalamata olives, chopped
* 1/2 cup white wine, eyeball it
* 1/2 cup chopped flat-leaf parsley
* 1 cup feta cheese crumbles

Directions

Place a large pot of water on the stove to boil. Salt water and cook
pasta to al dente.

Season the shrimp with salt and pepper.

While the pasta water comes to a boil, heat extra-virgin olive oil in
a deep skillet with garlic. When garlic is brown, remove and reserve.
Add shrimp and cook 3 to 4 minutes. Add red pepper flakes, lemon zest,
oregano, olives, and wine and cook together a couple of minutes more.
Remove from heat. Add a ladle of starchy pasta cooking water to sauce
and some lemon juice. Remove the sauce from the heat. Drain pasta and
add to the skillet. Let pasta soak in juices for a minute then toss
with parsley and feta. Use tongs to pull pasta from skillet, giving it
a turn to twist in as many ingredients as possible. Then, use the
tongs to remove and arrange the shrimp and ingredients that may remain
in the pan, distributing them evenly among the portions.

That's Shallota Flavor Spaghetti

Cook Time: 22 min
Level: Easy
Yield: 4 servings

Directions

Made with 10 shallots per pound of whole wheat spaghetti, you cannot
believe the flavor of this pasta dish. It's like a bowl of French
Onion Soup, hold the broth. It's a knockout.

Ingredients

* 2 tablespoons extra-virgin olive oil
* 2 tablespoons butter
* 2 cloves garlic, finely chopped
* 10 shallots, halved then thinly sliced
* Salt and black pepper
* 1 pound whole-wheat spaghetti
* A generous handful flat-leaf parsley, chopped
* 1 cup grated Parmigiano-Reggiano

Heat the extra-virgin olive oil with the butter over medium-low heat
in a skillet with high sides. Add garlic and shallots and season with
salt and pepper then cook gently until caramelized about 20 minutes,
stirring occasionally.

Meanwhile heat a large pot of water to boil for pasta, salt the water
very liberally then add spaghetti and bring to a rolling boil. Cook to
al dente. Add 2 ladles of starchy cooking water, about 1 cup, to the
shallots and stir. Drain pasta and add to shallots. Add the parsley
and cheese and more black pepper, to taste. Toss 1 to 2 minutes for
liquid to absorb and serve. WOW! Talk about yum-o!

Tuna Puttanesca

Prep Time: 5 minutes
Cook Time: 8 minutes
Yield: 4 servings

Salt
1 pound penne pasta
3 tablespoons extra-virgin olive oil
2 cans (about 5.5 to 6 ounces each) Italian tuna in oil or water, drained well
6 large cloves garlic, finely chopped
1/2 to 1 teaspoon crushed red pepper flakes
A generous handful black olives (Gaeta, kalamata or oil-cured), pitted
and chopped
3 tablespoons capers, drained
1/3 cup white vermouth or 1/2 cup dry white wine - eyeball it
1 (28-ounce) can whole or diced tomatoes (recommended: San Marzano)
A generous handful fresh flat-leaf parsley, chopped
2 teaspoons lemon zest
Fresh ground black pepper
Crusty bread

Place a large pot of water over high heat and bring up to a boil. Salt
the water and cook penne to al dente.

Meanwhile, heat a large skillet with 3 turns of the pan extra-virgin
olive oil over medium heat. Add the garlic and red pepper flakes, cook
a minute or 2, then add tuna and break it up with your spoon. Add
olives and capers, cook a minute or 2 more, then add vermouth or white
wine; stir and cook down a minute. If using whole tomatoes, place a
colander over a bowl, crush up tomatoes with a wooden spoon, then add
tomatoes and their juice to pan. Otherwise, stir in diced tomatoes and
juice. Add parsley, zest and black pepper, then simmer the sauce a
couple of minutes more.

Add a couple of ladles of starchy pasta-cooking water to the sauce.
Drain pasta, add to the skillet and toss to coat. Serve with some nice
crusty bread.