White Bean Ragu with Toast

INGREDIENTS

• 3 medium onions, chopped
• 1 red bell pepper, chopped
• 1/2 cup extra-virgin olive oil plus more
• Kosher salt, freshly ground pepper
• 4 garlic cloves, 3 finely grated, 1 halved
• 2 teaspoons tomato paste
• 4–6 1-inch-thick slices grilled or toasted ciabatta
• 8–10 tablespoons finely grated Parmesan, divided
• 2 15-ounce cans cannellini (white kidney) beans, rinsed and drained
• 4 cups vegetable broth, divided
• 1 cup cherry tomatoes, halved
• 2 tablespoons chopped flat-leaf parsley

• Pulse onions in a food processor until finely chopped but not puréed (you should have about 2 cups). Transfer to a medium bowl. Pulse bell pepper in processor until finely chopped but not puréed (you should have about 1cup); add to bowl and mix well.
• Heat oil in a large heavy skillet over medium heat. Add onion mixture (it may splatter) and season with salt and pepper. Simmer, stirring often, until vegetables are completely softened, about 30 minutes. Add finely grated garlic and tomato paste and cook, stirring often, until tomato paste begins to turn deep red, about 3 minutes. Measure 1/2 cup soffritto and set aside; reserve skillet. Transfer remaining soffritto to a container and let cool completely, uncovered. Cover and store in refrigerator for up to 4 days or freeze for up to 3 months.
• Meanwhile, preheat oven to 375°. Rub bread slices with cut sides of remaining garlic clove. Place bread on a baking sheet and sprinkle 1 Tbsp. Parmesan over each slice. Toast until cheese begins to brown, about 5 minutes. Set aside.
• Heat reserved 1/2 cup soffritto and beans in same skillet over medium-high heat. Cook, stirring often, until heated through, about 1 minute. Stir in 3 cups broth; bring to a boil. Simmer, scraping up browned bits, until liquid is slightly thickened, 3–4 minutes. Add tomatoes and remaining 1 cup broth; simmer until tomatoes are tender, 3–4 minutes. Stir in 2 Tbsp. Parmesan. Season with salt and pepper.
• Divide bread among bowls. Top with some bean mixture and broth. Garnish with remaining 2 Tbsp. Parmesan and parsley. Drizzle with oil, if desired.

NUTRITIONAL INFORMATION

5 servings, 1 serving contains:

• Calories (kcal) 340
• Fat (g) 13
• Saturated Fat (g) 3.5
• Cholesterol (mg) 15
• Carbohydrates (g) 39
• Dietary Fiber (g) 8
• Total Sugars (g) 4
• Protein (g) 15
• Sodium (mg) 500

Nectarine and Blue Cheese Salad with Plum Vinaigrette

Chick Fil A's seasonal salad is really very good.  It's got green and red apples, strawberries, blueberries with nuts and blue cheese.  I eat it with their Apple Cider Vinaigrette.  It's very good.  Here is a similar salad except using plums or nectarines.  Try it.  I'm sure you'll love it.

Photo by Christopher Baker

INGREDIENTS

• 2 black plums, halved, pitted, chopped
• 1/2 cup extra-virgin olive oil
• 4 teaspoons ume plum vinegar or red wine vinegar
• Kosher salt, freshly ground pepper
• 12 cups (lightly packed) mixed greens (such as arugula and frisée)
• 4 nectarines or peaches, halved, pitted, cut into eighths
• 8 ounces firm blue cheese, such as Cabrales, sliced
• 1/2 cup almonds, preferably Marcona

• Bring plums and 3/4 cup water to a boil in a small saucepan. Reduce heat to medium-high and simmer, stirring occasionally and mashing plums with the back of a spoon, until plums have completely broken down, about 15 minutes.
• Pour plum mixture through a fine-mesh sieve set over a small bowl, pressing on solids to extract as much purée as possible; discard solids in sieve. Let purée cool.
• Add oil, vinegar, and 2 Tbsp. water to purée; whisk to blend. Season dressing to taste with salt and pepper. DO AHEAD: Dressing can be made 1 week ahead. Cover and chill.
• Divide greens among plates. Scatter nectarines, cheese, and almonds over, dividing equally, and drizzle some of dressing over. Season with salt and pepper.

NUTRITIONAL INFORMATION

One serving contains:

• Calories (kcal) 320
• Fat (g) 27
• Saturated Fat (g) 8
• Cholesterol (mg) 20
• Carbohydrates (g) 13
• Dietary Fiber (g) 3
• Total Sugars (g) 8
• Protein (g) 10
• Sodium (mg) 470

Quinoa Tabbouleh

This is such an easy dish to make.  And on top of that, it is healthy.  A great side for any grilled meat or fish. Serves 6

INGREDIENTS

• 1 cup quinoa, rinsed well
• 1/2 teaspoon kosher salt plus more
• 2 tablespoons fresh lemon juice
• 1 garlic clove, minced
• 1/2 cup extra-virgin olive oil
• Freshly ground black pepper
• 1 large English hothouse cucumber or 2 Persian cucumbers, cut into 1/4-inch pieces
• 1 pint cherry tomatoes, halved
• 2/3 cup chopped flat-leaf parsley
• 1/2 cup chopped fresh mint
• 2 scallions, thinly sliced

PREPARATION

• Bring quinoa, 1/2 tsp. salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
• Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
• Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.
• DO AHEAD: Can be made 1 day ahead. Cover remaining dressing and quinoa separately; chill.
  
  
  

RECIPE BY The Bon Appétit Test Kitchen

PHOTOGRAPH BY Jason Lowe

NUTRITIONAL INFORMATION

• Calories (kcal) 290
• Fat (g) 21
• Saturated Fat (g) 3
• Cholesterol (mg) 0
• Carbohydrates (g) 24
• Dietary Fiber (g) 3
• Total Sugars (g) 2
• Protein (g) 5
• Sodium (mg) 170