easy cioppino

Cioppino is a delicious italian seafood soup that looks complicated but is actually very easy to make. And because the fish and mussels cook so quickly, it makes for a fast weeknight dinner.

Serves 2

1/2 lb firm white fish, such as halibut, cut into bite-sized pieces
1/2 lb mussels, scrubbed
1/2 fennel bulb, cut into chunks
1/2 onion, cut into chunks
1 large garlic clove
1 bay leaf
red pepper flakes
1/2 can crushed tomatoes
1/2 cup red wine
3/4 cup water
olive oil
salt and pepper

Heat a few tablespoons of oil in a large pot over medium heat. Chop fennel, onion, and garlic in a food processor until coarsely chopped. Add to pan and sautee, stirring occasionally, until onions are translucent. Add tomatoes, water, and wine, and increase heat to high to bring to a boil for 15 minutes. Reduce to a simmer over medium-low heat, and gently place mussels and fish in the pan. Cover and cook for 4-6 minutes, or until mussels open. Discard any mussels that don't open. Serve with crusty bread.

modern minestrone

This soup is a great way to use up leftover vegetables, cooked or raw. Don't worry about the quantities, just throw in whatever you've got.

Serves 4

2 handfuls baby carrots
1 zucchini, diced
3 stalks celery, cut into chunks
1 large potato, peeled and diced
1 can cannelini beans, drained
1 can diced tomatoes
2 handfuls cole slaw mix (shredded cabbage)
2 handfuls green beans, trimmed and cut in half
2 handfuls mustard greens or spinach
2 cloves garlic
4 cups low sodium chicken stock
olive oil
2 tbsp italian herb mix
salt and pepper

Roughly chop carrots, celery, and garlic in a food processor. Heat a few tablespoons of olive oil over medium high heat in a large pot until shimmering. Add carrots, celery, and garlic and cook for 5 minutes. Add remaining ingredients and bring to a boil. Reduce heat to medium low and cook for 30-45 minutes. Adjust seasoning to taste. Serve with grated parmesan cheese and a drizzle of olive oil.

modern chili

Using a few slices of chopped bacon amps up the flavor of this light and protein rich chili. To save time, cut the green pepper, onion, and garlic into large chunks and pulse a few times in the food processor until finely chopped. Even if you're just cooking for 1 or 2, make a large batch - it's even better the next day!

Serves 4

2 tbsp olive oil
2 slices bacon (not maple-flavored), chopped
1 green bell pepper, seeded and finely chopped
1 medium yellow onion, peeled and finely chopped
2 large garlic cloves, finely chopped
1 lb ground turkey
1 14-0z can kidney beans, drained
1 14-oz can crushed tomatoes
2 cups low sodium chicken broth or modern chicken stock
4 dashes worcestershire sauce
2 dashes ground cinnamon
hot sauce to taste
salt and pepper to taste

Place bacon and oil in a large pot (cold). Turn stove on to medium-high heat. Cook bacon until fat is rendered and bacon is crispy. Remove bacon and reserve - do not remove fat. Add green pepper, onion, and garlic and cook until onions are translucent, about 10 minutes. Season vegetables with salt and pepper. Add turkey and cook, breaking meat up into pieces as it cooks. Add tomatoes, broth, worcestireshire, hot sauce, cinnamon, and more salt and pepper to taste. Reduce heat to medium and cover. Cook for 20-30 minutes. Adjust salt and hot sauce seasoning as needed.

modern french onion soup

serves 4

There are very few things in life as satisfying as a crock of french onion soup. The modern version has just the right texture and rich, herbal broth.

4 tbsp unsalted butter
2 large yellow onions, peeled, halved, and cut into thin half moons
5 sprigs fresh thyme, or 1 tsp dried thyme
3 cups beef broth
1 cup dry white wine
1 tsp sugar
2 tbsp flour
splash of brandy (optional)
salt and pepper to taste
4 dashes hot sauce
2 dashes worcestershire sauce
1 bay leaf
4 slices baguette
4 slices swiss cheese

Melt butter over medium heat in a large pot. When foam subsides, add the onions and sautee, stirring occasionally, until onions are a uniform golden color (lower heat if onions begin to brown). Sprinkle with salt, pepper, sugar, flour, and thyme (whole sprigs are fine) and stir. Allow to cook for 5 minutes, then add cognac, if using. Stir for another 5 minutes, then add broth, hot sauce, worcestershire, wine, and bay leaf and bring up to a boil. Turn heat down to med heat and simmer for 30 minutes, stirring occasionally.

Set oven to the lowest setting of broil. Place baguette slices on a cookie sheet and spread with butter. Broil until just toasted, about 5 minutes. Ladle soup into bowls, top with toast and cheese slices, then place back under broiler until cheese is melting and golden.

kielbasa and kale stew

makes 4

olive oil
1 package turkey kielbasa, cut into quarter inch slices
1 bag trimmed and washed kale or other green (mustard, turnip, collard)
4 cups chicken broth
1/2 onion, sliced
handful baby carrots, cut into bite sized pieces
1 potato, peeled and cut into bite sized pieces
3 cloves garlic, chopped
red pepper flakes
shredded parmesan cheese

Heat 2 tbsp olive oil over medium heat. Add sausage and brown. Add onions, carrots, potatoes, red pepper flakes, and garlic; cook for 5 minutes. Add broth and kale; bring to a boil. Let boil for 5 minutes, then turn heat down to medium and simmer for 15 minutes. Serve with shredded parmesan cheese and crusty bread.

black bean soup

serves 4

This filling soup makes a quick vegetarian dinner, or an easy chicken chili simply by adding some shredded rotisserie chicken at the end.

olive oil
2 14-oz cans black beans, drained
1 cup vegetable or chicken broth
2 cups modern mirepoix
1 red bell pepper, diced
1 tbsp cumin
hot sauce to taste

Heat 2 tbsp olive oil in a large pot over medium heat. Add mirepoix and bell pepper, add salt and pepper, and sautee until onions are translucent. Add beans, broth, cumin, and hot sauce. Turn heat up to med-hi and cook for 15 minutes, stirring occassionally. Remove from heat, and pour all but 1 cup soup into a food processor. Puree soup, then return to pot and stir to combine with whole beans. Garnish with sour cream and shredded cheese.