Spring Vegetable Pasta (Pasta Primavera)

from Cook’s Illustrated
Serves 4 – 6

Note: Campanelle is our pasta of choice in this dish, but farfalle and penne are acceptable subs. The test kitchen’s preferred brand of vegetable broth is Swanson Vegetable Broth.

3 medium leeks, white and light green parts halved lengthwise, washed, and cut into ½-inch-thick slices (about 5 cups); 3 cups roughly chopped dark green parts reserved. (Beware of dirt in the leeks. I chopped these more finely.)
1 pound asparagus, tough ends snapped off, chopped coarsely, and reserved; spears cut on bias into ½-inch-thick pieces
2 cups frozen baby peas, thawed
4 medium garlic cloves, minced or pressed through garlic press (about 4 teaspoons)
4 cups vegetable broth
1 cup water
2 tablespoons minced fresh mint leaves
2 tablespoons minced fresh chives
½ teaspoon finely grated zest plus 2 tablespoons juice from 1 lemon
6 tablespoons extra-virgin olive oil
table salt
¼ teaspoon red pepper flakes
1 pound campanelle
1 cup dry white wine
1 ounce grated Parmesan cheese (about ½ cup), plus extra for serving
ground black pepper

1. Place dark green leek trimmings, asparagus trimmings, 1 cup peas, 2 teaspoons garlic, vegetable broth, and water in large saucepan. Bring to simmer over high heat, then lower heat to medium-low and gently simmer 10 minutes. While broth simmers, combine mint, chives, and lemon zest in small bowl; set aside.

2. Strain broth through fine-mesh strainer into 8-cup measuring cup, pressing on solids to extract as much liquid as possible (you should have 5 cups broth; add water as needed to measure 5 cups). Discard solids and return broth to saucepan. Cover and keep warm over low heat.

3. Heat 2 tablespoons oil in Dutch oven over medium heat until shimmering. Add sliced leeks and pinch salt; cook, covered, stirring occasionally, until leeks begin to brown, about 5 minutes. Add asparagus pieces and cook until crisp-tender, 4 to 6 minutes. Add remaining 2 teaspoons garlic and pepper flakes; cook until fragrant, about 30 seconds. Add remaining cup peas and continue to cook 1 minute. Transfer vegetables to plate and set aside. Wipe out pot.

4. Heat remaining 4 tablespoons oil in now-empty Dutch oven over medium heat until shimmering. Add pasta and cook, stirring frequently, until just beginning to brown, about 5 minutes. Add wine and cook, stirring constantly, until absorbed, about 2 minutes.

5. When wine is fully absorbed, add hot broth. Increase heat to medium-high, and bring to boil. Cook, stirring frequently, until most of liquid is absorbed and pasta is al dente, 8 to 10 minutes.

6. Remove pot from heat, stir in lemon juice, Parmesan, half of herb mixture, and vegetables. Season with salt and pepper to taste. Serve immediately, passing Parmesan cheese and remaning herb mixture separately.

Cheese Enchiladas with Mole

Cheese Enchiladas with Mole Sauce – serves 8

From Vegetarian Times

2 Tablespoons oil

2 medium onions, chopped – about 2 cups

2 cloves of garlic, minced

¼ cup chili powder

2 Tablespoons brown sugar

¾ teasp cinnamon

½ teasp ground ancho chili powder (I think mine needs to be replaces as the sauce was tame)

1 15oz can diced tomatoes (pureed would work too for a smoother sauce)

2 cups water

3 Tablespoons cocoa powder

3 Tablespoons peanut butter

16 oz Monterey Jack Cheese, shredded

16 8-inch tortillas

To make sauce, sauté onions in oil until soft and golden – about 12 mins over medium heat. Add garlic, chili powders, sugar and cinnamon and cook for about a minute. Add tomatoes, water, cocoa, and peanut butter. Simmer over low heat for 15 minutes. Salt and pepper to taste.

You will need two 9x13 pans. Preheat oven to 350’. Pour about a cup of mole into the bottom of each 9x13 pan. Take a tortilla and place 2 ½ Tablespoons of cheese along the center of the tortilla. Roll up and place seam side down in pan. Reserve about 2/3 cup of cheese. Repeat with remaining tortillas, placing 8 enchiladas in each pan. Cover with remaining sauce. Sprinkle 1/3 cup of cheese across each set of enchiladas.

Bake 20 minutes or until sauce is bubbly and cheese melts.

Chive Biscuits

From The Barefoot Contessa

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/4 pound (1 stick) cold unsalted butter, diced
• 3/4 cup milk or cream
  
• 1/2 cup chopped fresh chives

Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. With the mixer on low, add the half-and-half and beat until just mixed. Add the chives and mix until just combined.

Dump the dough out on a well-floured board and knead lightly into a rectangle 3/4-inch thick. Cut out rounds with a 2 1/2-inch round cutter and place on a pan lined with parchment paper. Brush with the egg wash.

Bake for 20 to 22 minutes, until the tops are browned and the insides are firm. Serve warm.

Asparagus Soup

This is a very simple and yummy soup. I used a hand/drink blender and I did not strain out the solids.

• 1/4 cup (1/2 stick) butter
• 1 cup sliced shallots (about 6 large)
• 2 pounds asparagus, trimmed, cut into 2-inch lengths
• 2 teaspoons ground coriander
• 2 14-ounce cans vegetable broth

• 1/4 cup crème fraîche or sour cream
• 1/2 teaspoon fresh lemon juice
• 1/4 teaspoon finely grated lemon peel

Melt butter in heavy large saucepan over medium heat. Add shallots; sauté until soft, about 5 minutes. Add asparagus and coriander; stir 1 minute. Add vegetable broth and simmer until asparagus is tender, about 5 minutes. Cool slightly. Working in batches, puree soup in blender. Strain into same pan, pressing on solids to release liquid. Season with salt and pepper. Keep warm.

Stir crème fraîche, lemon juice, and lemon peel in small bowl. Divide soup among bowls. Top with dollop of lemon crème fraîche and serve.

From Epicurious: http://www.epicurious.com/recipes/food/views/Asparagus-Soup-with-Lemon-Creme-Fraiche-234123#ixzz1LF2yQNGX