Food: Beans & peas

Showing posts with label Beans & peas. Show all posts

Monday, December 9, 2013

Indian Lamb Curry with Green Beans and Cashews

An Indian-style curry of onion, garam masala, and potatoes is a delicious and quick way to use leftover roast lamb. For spicier results, leave the ribs in the chile when you remove the seeds.

2 Tbs. unsalted butter or ghee

2 medium red onions, sliced 1/4 inch thick (about 4 cups)

One 1-1/2-inch piece fresh ginger, peeled and finely chopped (about 1-1/2 Tbs.)

6 green cardamom pods, smashed

2 cloves garlic, minced

2-1/2 tsp. garam masala

1 serrano chile, seeded and diced

1 fresh bay leaf

Kosher salt

2 cups lower-salt chicken broth

1 lb. russet potatoes (about 2 large), peeled and cut into 1/2-inch dice

12 oz. green beans, trimmed and cut into 2-inch lengths (about 4 cups)

1 lb. leftover roast leg of lamb, cut into 1/2-inch pieces

1/2 cup toasted unsalted cashews

3 Tbs. chopped fresh cilantro

1/2 tsp. fresh lemon juice; more to taste

In a 12-inch skillet, melt the butter over medium heat. Add the onions and cook, stirring frequently, until softened but not browned, about 10 minutes.

Stir in the ginger, cardamom, garlic, 2 tsp. of the garam masala, the chile, bay leaf, and 1-1/2 tsp. salt and cook until fragrant, about 1 minute. Pour in the broth and bring to a boil. Add the potatoes and lower the heat to medium low so the broth simmers gently. Cook uncovered, stirring occasionally, until the potatoes are tender, 20 to 25 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add the green beans and cook until just tender, about 2 minutes. Drain, run under cold water to stop the cooking, and set aside.

Remove the cardamom pods and bay leaf from the skillet and stir in the green beans and lamb. Continue to cook until the lamb is heated through, about 5 minutes. Season to taste with salt. Stir in the cashews and cilantro, sprinkle with the remaining 1/2 tsp. garam masala, and stir in the lemon juice. Serve immediately.

Smoky Pork Chili with Black-Eyed Peas

The moderately spicy chiles for this smoky pork and black-eyed pea chili were chosen for their flavor, not their heat, which means you can appreciate all of the flavors in the bowl.

For the sofrito

6 plum tomatoes, cored and coarsely chopped

6 medium cloves garlic, peeled

2 large or 3 medium jalapeños, seeded and coarsely chopped

1 medium yellow onion, coarsely chopped

1 medium red bell pepper, halved, cored, and coarsely chopped

1/4 cup plus 2 Tbs. red wine vinegar

3 Tbs. extra-virgin olive oil

1 Tbs. dried oregano

Kosher salt and ground black pepper

2 dried ancho chiles

2 dried New Mexico chiles

2 canned chipotle chiles in adobo sauce

For the chili

2 Tbs. vegetable oil

2-1/2 lb. ground pork

1 Tbs. ground cumin

1 tsp. chili powder

Kosher salt

2 cups lower-salt chicken broth

4 cups fresh or thawed frozen blackeyed peas (or three 15-oz. cans, drained and rinsed)

Sour cream, for serving

Thinly sliced scallions, for serving

Make the sofrito

Tip:

Sofrito is a flavoring base made from aromatic vegetables and herbs. Roasting these ingredients intensifies them.

Position a rack in the center of the oven and heat the oven to 500°F.

Put the tomatoes, garlic, jalapeños, onion, bell pepper, vinegar, oil, oregano, 1 tsp. salt, and 1/4 tsp. pepper in a 9x13-inch roasting pan and stir to combine. Roast, stirring every 15 minutes and scraping the bottom of the pan, until collapsed and very soft, about 45 minutes. Set aside.

While the vegetables roast, heat a 10-inch cast-iron skillet over medium-high heat until hot, 2 to 3 minutes. Put the ancho and New Mexico chiles in the pan and toast on both sides until blistered, 2 to 3 minutes per side. Put the chiles in a medium bowl, cover with 2 cups warm water (if they rise to the top, weight them down with a bowl), and soak until soft, about 20 minutes. Drain in a fine sieve set over a bowl; reserve the soaking water.

Stem, seed, and coarsely chop the chiles. Put them in a food processor with the chipotle chiles and the roasted vegetables and purée until the mixture is completely smooth. Set aside.

Make the chili

Heat the vegetable oil in a 5- to 6-quart Dutch oven or other heavy-duty pot over medium-high heat. Add the pork, cumin, chili powder, and 1 Tbs. plus 1ƒ tsp. salt; cook, stirring, until the meat is lightly browned, 10 to 15 minutes. Add the sofrito and stir until thoroughly combined. Add the reserved chile water, chicken broth, and fresh black-eyed peas. Bring the chili to a boil, reduce the heat to medium low and simmer until the black-eyed peas are tender, about 45 minutes (if you’re using canned or frozen black-eyed peas, simmer the meat and broth for 30 minutes, add the peas, and continue to cook for 10 minutes longer). Season to taste with salt. Serve with a dollop of sour cream and scallions sprinkled over the top.

You can make the chili up to 4 days ahead; keep in an airtight container in the refrigerator and reheat gently before serving.

Lamb Niçoise Salad with Potatoes and Fava Beans

Leftover roasted lamb replaces the more typical tuna in this take on the classic Niçoise salad.
Watch the video How to Shell Fava Beans for tips and tricks on how to easily get fava beans out of their tough skins.

For the dressing

1 large egg yolk

6 oil-packed anchovies, finely chopped

1 clove garlic, finely chopped

1 tsp. Dijon mustard

1/2 cup extra-virgin olive oil

1 Tbs. fresh lemon juice

Kosher salt and freshly ground black pepper

For the salad

1 cup thinly sliced red onion

16 baby potatoes

Kosher salt

2 lb. fava beans in the pod or 1/2 lb. haricots verts

16 cherry tomatoes cut in half

1/4 cup Niçoise olives (about 20)

Freshly ground black pepper

3/4 lb. leftover roasted leg of lamb, thinly sliced

8 large caper berries

Make the dressing

Put the egg yolk, anchovies, garlic, and mustard in a food processor. With the motor running, gradually add the olive oil and process until the mixture starts to thicken and emulsify (it should have the consistency of heavy cream), about 2 minutes. With the motor still running, add the lemon juice and 1 tsp. hot water. Continue to process until the mixture reaches a soft mayonnaise consistency. Season to taste with salt and pepper and set aside.

Make the salad

Put the onion in a medium bowl, cover with cold water, and soak for 20 minutes. Drain and pat dry.

Put the potatoes in a large pot of wellsalted water. Bring to a boil over medium-high heat and cook until the potatoes aretender, 5 to 10 minutes. Drain and when cool enough to handle, cut them in half. Transfer to a large bowl and toss with the reserved onion and a couple of spoonfuls of the dressing.

Bring a large pot of well-salted water to a boil over medium-high heat. Remove the fava beans from their pods and cook them in the boiling water until tender, about 2 minutes. Drain and run under cold water to stop the cooking. Pinch the dull, olive-colored skin and slip each bean out (you should have about 2 cups beans). Discard the skins. (Alternatively, cook the haricots verts in the water until tender, 2 to 3 minutes.)

In a medium bowl, toss the tomatoes with the olives and season with a few grinds of pepper.

Arrange the potatoes and onions, tomatoes and olives, favas, and lamb on a large serving platter. Garnish with the caper berries. Drizzle with the remaining dressing and season to taste with salt and pepper.

Note: This recipe contains a raw egg. If that’s a concern, use a pasteurized egg.

Irish Butter-Poached Scallops with Leeks and Sweet Garden Peas

Irish butter is much richer and has fewer milk solids than the everyday butter sold in the United States. You can substitute the more widely available European-style butter, which, like Irish butter, is higher in butterfat than standard U.S. butter.

For the gremolata

1 cup coarsely shredded dried bread crumbs

2 to 3 Tbs. olive oil

Sea salt and freshly ground black pepper

1 clove garlic, finely minced

Grated zest of 1 lemon

1/2 cup chopped fresh flat-leaf parsley or chives

1 large leek, white and light green parts only, outer layers discarded and thinly sliced (3 to 3-1/2 cups)

2 Tbs. unsalted butter

3 Tbs. crème fraîche or heavy cream

1/4 cup water

1/2 tsp. sea salt

7 grinds of black pepper

1-3/4 to 2 cups shelled fresh or frozen English peas

12 to 18 jumbo scallops, depending on everyone’s appetite

Sea salt and freshly ground black pepper

1 cup clarified Irish butter

Grated zest and juice of 2 lemons

Watercress sprigs, for garnish

Tip:

To clarify the butter, melt it over low heat for 10 to 15 minutes, until golden but not browned. Pour through a fine-mesh sieve or a coffee filter into a heatproof container, leaving the milk solids behind in the sieve or filter.

Make the gremolata:

Preheat the oven to 350°F. Put the bread crumbs in a small bowl, drizzle with the olive oil, season with salt and pepper, and toss to coat evenly. Spread in a pie pan or small baking sheet and toast for 7 to 8 minutes, until golden brown. Remove from the oven and let cool completely. Just before serving, stir in the garlic, lemon zest, and parsley.

Prepare the leeks and peas:

In a saucepan, combine the leek, butter, crème fraîche, water, salt, and pepper and bring to a boil. Reduce the heat to a simmer and cook for 1 to 2 minutes, until the leeks are a little tender and the sauce is reducing. Use your best judgment as to when to add the peas. If they are fresh but starchy they may take some time, so add them as soon as the leeks start to soften. If they are frozen, they may take just 2 to 3 minutes, so add them at the end. Shake the pan occasionally during cooking to change what is on the bottom of the pan with what is on the top. Cook until the vegetables are tender.

Finish the dish:

Once the vegetables are cooking, season the scallops on both sides with salt and pepper. In a big sauté pan (large enough to hold all of the scallops in a single layer), melt the butter over medium heat. When the butter is hot and foamy, add the scallops and poach gently for 3 to 5 minutes, basting as needed, until just done. They are ready when they feel just firm to the touch.

To serve, spoon the vegetables into individual deep plates or shallow soup bowls and top with the scallops. Add the lemon zest and juice to the butter from the scallop pan, then drizzle over the scallops. Sprinkle with some of the gremolata and garnish with the watercress.

Sesame Beef and Snap Peas

A drizzle of chili sauce gives the tangy sauce in this dish a touch of heat while toasted sesame seeds and sesame oil offer a double shot of flavor. The dish comes together in minutes for a quick weekday meal.

1 lb. flank steak or skirt steak, cut into thin strips

1 Tbs. plus 1 tsp. reduced-sodium soy sauce

1 Tbs. plus 1 tsp. Asian sesame oil

Kosher salt

1 Tbs. ketchup

2 tsp. rice vinegar

1 tsp. granulated sugar

1 tsp. Asian chili sauce (like Sriracha)

2 tsp. sesame seeds, toasted

3 Tbs. canola or peanut oil

3 Tbs. finely chopped ginger

10 oz. sugar snap peas, ends trimmed

1 tsp. cornstarch

Toss the beef with 1 tsp. each of soy sauce and sesame oil and 1/4 tsp. salt. In a small bowl, mix the remaining Tbs. each of soy sauce and sesame oil with the ketchup, vinegar, sugar, chili sauce, and half of the sesame seeds.

Heat 1-1/2 Tbs. oil in a large (12-inch) skillet or wok over medium-high heat until shimmering. Add the beef and cook, stirring occasionally, until it loses its raw color and browns in places, about 2 to 3 minutes. Transfer to a large plate. Cook the ginger with the remaining 1-1/2 Tbs. oil until it sizzles steadily and starts to brown lightly around the edges, about 1 minute. Add the snap peas, sprinkle with 1/4 tsp. salt, and cook, stirring, until they turn bright green and start to brown in places, 1 to 2 minutes. Add 1/3 cup water and cook, stirring, until about half of the liquid cooks off and the peas start to soften, about 1 minute. Add the soy sauce mixture and beef, and cook, stirring, for a couple minutes until the mixture heats through and coats the peas and beef. Whisk the cornstarch with 1/4 cup water; add to the beef, and cook, stirring, until the sauce thickens, about 1 minute. Sprinkle with the remaining tsp. sesame seeds, and serve.

Shell Pasta with Green Beans and Cherry Tomatoes (Tofe con Fagiolini e Pomodorini)

What a great vegetarian dish—full of flavors, colors, and of course, most importantly, very simple to prepare. Even someone who loves meat will like this. Substitute the cherry tomatoes with sundried tomatoes, if you like, but make sure you don’t use buffalo mozzarella because it will break down and become too runny.

4 quarts water

Salt and pepper to taste

18 oz. medium pasta shells (look for tofe, which are about the right size)

2-1/4 cups trimmed green snap beans, cut into quarters

3/4 cup fresh peas (if not in season use frozen ones)

8 Tbs. extra virgin olive oil, plus extra for drizzling

1-2/3 cups cherry tomatoes, halved

2 shallots, peeled and sliced into rings

2 fresh mozzarella balls, drained and cut into small cubes

2 Tbs. finely chopped fresh marjoram or oregano leaves

1/2 cup freshly grated Pecorino cheese

Measure the water into a large pot and bring to a boil with 2 Tbs. salt.

Cook the pasta with the beans and peas in the salted boiling water until al dente.

Drain the pasta, beans, and peas through a colander and rinse under cold running water immediately, to stop the pasta cooking. Once cold, let drain for 5 minutes. Drizzle with a little olive oil and give the pasta a good shake every minute or so.

Meanwhile, in a large bowl, place the tomatoes, shallots, mozzarella, and marjoram or oregano. Pour over the extra virgin olive oil, season with salt and pepper, and mix together.

Add the pasta, beans, and peas to the bowl, sprinkle with the Pecorino cheese, and gently mix everything together to allow the flavors to combine.

Cover with plastic wrap and let rest at room temperature for 15 minutes. Stir every 5 minutes.

Serve immediately or keep in a sealed container in the refrigerator for the day after. Don’t keep longer than 48 hours and always eat at room temperature.

Hoppin' John

In the South, eating Hoppin’ John—rice and black-eyed peas with pork—is supposed to bring luck (although no one’s quite sure why). Lucky or not, the hearty meal-in-a-bowl is the perfect way to start a new year. This dish is traditionally served with collard greens and cornbread.

For the black-eyed peas

1 lb. (2 cups) dried black-eyed peas

8 oz. hog jowl, salt pork, or bacon, cut into 1/4-inch-thick strips, or 1 smoked ham hock and 1 Tbs. canola oil

1 large sweet or white onion, chopped (about 2 cups)

5 cups lower-salt chicken broth

Kosher salt

Freshly ground black pepper

For the rice pilaf

1 oz. (2 Tbs.) unsalted butter

1 shallot, chopped (1/4 cup)

1 lb. (2 cups) long-grain rice, such as Carolina Gold, Jasmine, or Basmati

Kosher salt

Freshly ground black pepper

3-1/2 cups lower-salt chicken broth

Jarred sliced banana peppers for garnish

Hot sauce for serving

Make the black-eyed peas

Place the peas in a large bowl. Pick through and discard any stones. Add cold water to cover by 2 inches and soak 8 to 24 hours. (For a quick soak, put the peas and water in a large pot and bring to a rolling boil over high heat. Remove from the heat and let soak for 1 hour.) Drain the peas, discarding the water.

Heat a 5- to 6-quart heavy-duty pot over medium heat. If using hog jowl, salt pork, or bacon, add it and cook, stirring occasionally, until browned and crisp and the fat has rendered, about 5 minutes. If using a ham hock, heat the canola oil over medium heat.

Add the onion and cook, stirring occasionally, until softened, 3 to 5 minutes. Add the chicken broth and drained peas (and the ham hock, if using) and bring to a boil. Season with 1 tsp. salt and 1/2 tsp. pepper. Reduce the heat to a simmer and cook, uncovered, until the peas are tender, about 30 minutes. Season to taste with salt and pepper.

Make the pilaf

Position a rack in the center of the oven and heat the oven to 350°F.

Melt the butter in a 4- to 5-quart Dutch oven or other heavy-duty ovenproof pot over medium heat until foaming. Add the shallot and cook, stirring, until softened, 2 to 3 minutes.

Add the rice and cook, stirring constantly, until coated with butter and translucent around the edges, 1 to 2 minutes. Season with 1 tsp. salt and a few grinds of pepper. Add the broth and stir. Bring to a boil, cover with a tight-fitting lid, and transfer to the oven.

Bake until the liquid is absorbed and the rice is tender, about 17 minutes. Remove from the oven and let stand, covered, for 5 minutes. Fluff with a fork before serving.

Serve the peas over the rice, garnished with the banana peppers. Pass the hot sauce on the side.

Slow-Cooker Five-Spice Pork with Snap Peas

Chinese five-spice powder, garlic, ginger, and Asian chili sauce supercharge this sweet and spicy pork stew with flavor. The prep work for the dish is super quick, and the rest of the time is hands-off. Simply start it earlier in the day to enjoy a dinner that requires no work later. Serve with white or brown rice.

1/2 cup Shaoxing (Chinese rice wine) or dry sherry

1/2 cup reduced-sodium soy sauce

1/2 cup light brown sugar

1 Tbs. Asian chili sauce, such as Sriracha

2 large cloves garlic, minced

1 tsp. grated fresh ginger

1 tsp. Chinese five-spice powder

2 lb. boneless pork shoulder, trimmed of excess fat, and cut into 1-inch pieces

Freshly ground black pepper

1/2 lb. sugar snap peas (fresh or frozen), trimmed

In a 5- to 6-quart slow cooker, combine the Shaoxing, soy sauce, brown sugar, chili sauce, garlic, ginger, five-spice powder, and 1/2 cup water.

Lightly season the pork with pepper. Add the pork to the slow cooker and stir to coat. Cook, covered, until fork-tender, 4 to 5 hours on high or 6 to 7 hours on low.

Add the sugar snap peas and cook until crisp-tender, about 10 minutes. Serve.

Green Beans with Meyer Lemon Vinaigrette & Parmesan Breadcrumbs

Meyer lemons are less acidic than standard lemons, and their zest and juice have an herbal, even floral, undertone that makes them worth seeking out. You can also substitute regular lemons, but expect a sharper taste.

1/2 cup fresh breadcrumbs

1/2 cup plus 2 Tbs. extra-virgin olive oil

Kosher salt and freshly ground black pepper

1/2 cup freshly grated Parmigiano-Reggiano

Finely grated zest of one Meyer lemon

1/4 cup fresh Meyer lemon juice

1/4 cup heavy cream

2 lb. fresh green beans, trimmed

Heat the oven to 350°F. In a small bowl, toss the breadcrumbs with 2 Tbs. of the oil, a generous pinch of salt, and a few grinds of pepper. Arrange in a single layer on a rimmed baking sheet and toast until golden brown, about 10 minutes. Let cool and then transfer to a bowl and mix in the cheese.

In a medium bowl, whisk the lemon zest and juice, cream, 1/2 tsp. salt, and 1/4 tsp. pepper. Slowly whisk in the remaining 1/2 cup oil.

Bring a large pot of salted water to a boil over high heat. Cook the green beans in the boiling water until tender, 4 to 6 minutes; drain well. Toss the beans with the vinaigrette. Taste and adjust the seasoning if necessary. Transfer the beans to a serving platter and sprinkle with the breadcrumbs.

Pea and Parmigiano Soup

This soup gets its silky texture from finely grated Parmigiano-Reggiano instead of heavy cream; use a rasp-style grater for light, fluffy shreds that will melt easily into the soup.

3 Tbs. unsalted butter

1/2 cup finely chopped shallots

1/4 cup dry white wine

3 cups lower-salt chicken broth

1 large Yukon Gold potato (8 oz.), peeled and cut into 1/2-inch cubes (1 cup)

10 oz. (2 cups) frozen peas

1-1/2 oz. finely grated Parmigiano-Reggiano (1-1/2 cups using a rasp grater)

Freshly ground black pepper

White truffle oil, for garnish (optional)

Melt 2 Tbs. of the butter in a 3-quart saucepan over medium-low heat. Add the shallots and cook, stirring often, until softened, 3 to 5 minutes. Add the wine, raise the heat to medium high, and cook until almost evaporated, about 2 minutes. Add the broth and potato and bring to a boil. Lower the heat to medium low, cover, and cook until the potatoes are tender when poked with a fork, 6 to 8 minutes. Add the peas, cover the pan, and cook until heated through, about 5 minutes more.

Purée the soup in 2 batches in a blender until very smooth. Reheat the soup in a 2-quart saucepan over medium-low heat. Add the Parmigiano, the remaining 1 Tbs. butter, and 1/2 tsp. pepper and cook, stirring, until melted. Serve drizzled with the truffle oil, if using.

Pea & Mint Soup with Lemon Cream

You can serve this soup hot or cold. Its flavor is brighter if you use very fresh, young peas. The starchiness of mature peas can give the soup a split-pea flavor, so if you can find only older peas, use frozen instead. For a vegetarian variation, use pea broth instead of the chicken broth and water.Watch this recipein action as part of the Homegrown/Homemade Video Series.

2 Tbs. unsalted butter

1/2 cup coarsely chopped shallots

1 tsp. minced garlic

4 cups fresh shelled peas (3-1/2 to 4 lb. unshelled) or frozen peas

2 cups lower-salt chicken broth

1/2 cup chopped fresh mint

Kosher salt and freshly ground black pepper

Pinch granulated sugar (optional)

1/2 cup heavy cream

Finely grated zest of one-half medium lemon

Melt the butter in a 3- to 4-quart saucepan over medium heat. Add the shallots and garlic and cook, stirring frequently, until both are very soft, 6 to 8 minutes. They shouldn’t brown. If they’re cooking too fast, reduce the heat to medium low.

Add the peas, broth, half of the mint, and 2 cups water. Season generously with salt and pepper. Bring to a boil, reduce the heat to medium low, and simmer vigorously until the peas are very tender, 8 to 10 minutes. In batches, purée the soup in a blender until smooth. Season to taste with salt and pepper. If the peas weren’t very sweet, stir in the sugar.

Pour the heavy cream into a medium bowl and whip it to soft peaks with a whisk. Fold in the lemon zest and season to taste with salt and pepper.

Ladle the soup into serving bowls and top with a generous spoonful of the lemon cream. Scatter the remaining chopped mint over the soup and serve. If you choose to serve the soup cold, chill it in the fridge but take it out 15 minutes before you serve. Adjust the seasoning if necessary before serving.

South Indian-Style Vegetable Curry

This easy one-pot meatless main gets its complex flavor from a combination of spices including coriander, cumin, turmeric, cayenne, and cinnamon. The spices marry in a rich, flavorful sauce that has a comforting, belly-warming appeal.
Read Ellie Krieger's blog post to learn more about the healing power of spices and how this recipe came together.

2 Tbs. canola oil

1 large yellow onion, finely diced

4 medium cloves garlic, minced

One 2-inch piece fresh ginger, peeled and finely grated (1 Tbs.)

1 Tbs. ground coriander

1-1/2 tsp. ground cumin

3/4 tsp. ground turmeric

1/2 tsp. cayenne

1 Tbs. tomato paste

2 cups lower-salt chicken broth or vegetable broth

1 cup light coconut milk

One 3-inch cinnamon stick

Fine sea salt and freshly ground black pepper

1 small cauliflower, broken into 1-1/2-inch florets (about 4 cups)

1 lb. sweet potatoes, peeled and cut into 1-inch cubes (about 3 cups)

2 medium tomatoes, cored, seeded, and coarsely chopped (about 1-1/2 cups)

2 large carrots, peeled and cut into 1/2-inch-thick rounds (about 1 cup)

One 15-1/2-oz. can chickpeas, drained and rinsed

4 oz. baby spinach (about 4 lightly packed cups)

2 Tbs. fresh lime juice

1 tsp. finely grated lime zest

2 Tbs. chopped fresh cilantro

In a 5- to 6-quart Dutch oven or other heavy-duty pot, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until beginning to brown, 3 to 4 minutes. Reduce the heat to medium (or medium low if necessary) and cook until the onion is richly browned, 5 to 7 minutes more. Add the garlic and ginger; cook, stirring, for 1 minute to blend the flavors. Add the coriander, cumin, turmeric, and cayenne; stir for 30 seconds to toast the spices. Add the tomato paste and stir until well blended with the aromatics, about 1 minute.

Add the broth, coconut milk, cinnamon stick, 1 tsp. salt, and 1/4 tsp. pepper and bring to a boil. Reduce the heat to medium low or low and simmer for 10 minutes.

Add the cauliflower, sweet potatoes, tomatoes, and carrots. Raise the heat to medium high and return to a boil. Reduce the heat to medium low, cover, and simmer until the vegetables are tender, 20 to 25 minutes. Discard the cinnamon stick.

Stir in the chickpeas, spinach, lime juice, and zest; cook until the spinach has wilted, about 3 minutes more. Season to taste with salt. Serve garnished with the cilantro.

Niçoise Salad with Grilled Tuna & Potatoes

If basil is popping up in your garden right about now, this is the salad for you. The basil vinaigrette adds the perfect flavor boost to this texture-rich dish. The potatoes and tuna are grilled quickly, giving this classic a summery twist.

18 small (baby) red potatoes (about 1-1/4 lb.)

Kosher salt

12 oz. haricots verts (thin green beans), trimmed

3 Tbs. mayonnaise

2 tsp. honey

1-1/2 lb. 1-inch-thick fresh tuna steaks

Freshly ground black pepper

2 tsp. Dijon mustard

4 oz. small inner leaves of red leaf lettuce, washed, dried, and torn into bite-size pieces (4-1/2 lightly packed cups)

3 oz. baby arugula, washed and spun dry (3-3/4 lightly packed cups)

16 large basil leaves, torn into small pieces

1 recipe Basil Vinaigrette

1-1/4 lb. small ripe red, yellow, and orange tomatoes, cut into wedges

1 cup Nicoise olives (or other black olives)

3 hard-cooked eggs, peeled and quartered

Boil the potatoes and haricots verts:

Put the potatoes and 2 tsp. salt in a large saucepan, add enough water to cover by 1 inch, and bring to a boil. Reduce to a simmer and cook until easily pierced with a wooden skewer, 15 to 20 minutes. Drain and let cool.

Fill the saucepan three-quarters full of fresh water and bring to a boil. Add the haricots verts and 1/2 tsp. salt to the water and cook until you can just bite through a bean with little resistance, 3 to 4 minutes. Drain, rinse with cool water to stop the cooking, and set aside.

Grill the potatoes and tuna:

Heat a gas grill to high or prepare a hot charcoal fire.

Combine 1 Tbs. of the mayonnaise and the honey in a small bowl. Season the tuna steaks with 1/2 tsp. salt and 1/4 tsp. pepper and coat both sides with the mayonnaise mixture. When the grates are very hot, grill the tuna until dark marks form on both sides, 1 to 2 minutes per side for medium rare. (If you prefer medium tuna, grill over medium-high heat for about 3 minutes per side.) Transfer to a cutting board and let rest for 5 minutes. Slice into 1/4-inch-thick strips.

Cut the potatoes in half and toss them in a mixing bowl with the remaining 2 Tbs. mayonnaise, the mustard, and 1/2 tsp. salt. Turn the grill to medium high or let the fire die down some. Grill the potatoes without disturbing except to flip, until brown grill marks form on both sides, 1 to 2 minutes per side.

Assemble the salads:

Set 6 large dinner plates on your counter. Put the red leaf lettuce, the arugula, and half of the basil in a large mixing bowl and toss with 2 to 3 Tbs. of the vinaigrette.

Divide the lettuce among the plates, piling it in neat, tall mounds at 12 o'clock. Combine the tomatoes and the remaining basil in the mixing bowl and toss with 2 to 3 Tbs. of the vinaigrette. Tuck the tomatoes in to the left of the lettuce and arrange the tuna to the right of the lettuce. Put the olives in the middle of each plate. Toss the green beans in the bowl with about 2 Tbs. of the vinaigrette. Arrange the grilled potatoes and the green beans at the bottom of each plate and tuck in the hard-cooked egg quarters wherever they look best. Drizzle a few teaspoons of the vinaigrette over the tuna and the potatoes on every plate. Serve right away.

Niçoise Salad with Haricots Verts and Yukon Gold Potatoes

Tender green beans; tiny, buttery potatoes; and salty capers and olives are the highlights of this Niçoise salad. Try to use good-quality, oil-packed canned tuna to add another layer of flavor. Anchovies and hard-cooked eggs have been omitted to keep the dish light, but feel free to add them.

2 lbs. baby Yukon Gold potatoes, halved (or large Yukon Gold potatoes, cut into 1-inch pieces)

Kosher salt

1 lb. haricots verts, trimmed and cut in half

3 Tbs. red-wine vinegar

1 Tbs. whole-grain Dijon mustard

3/4 cup extra-virgin olive oil

1 medium shallot, finely diced (about 3 Tbs.)

1 Tbs. chopped fresh thyme

Freshly ground black pepper

1 can tuna (12 oz., preferably oil-packed), drained well and flaked

2 Tbs. capers, rinsed and drained

1 pint cherry tomatoes, halved

3/4 cup pitted Niçoise or Kalamata olives, coarsely chopped

Set the potatoes in a large (6-quart) pot, cover them with cold water by a couple of inches, stir in 2 Tbs. salt, and bring to a boil. Reduce the heat to a gentle simmer, cover, and cook until the potatoes are tender when pierced with a fork, about 10 to 12 minutes. Stir in the haricots verts and cook until they turn bright green and tender, about 3 to 4 minutes. Drain well and cool under running water.

In a blender or food processor, blend the vinegar with the mustard. With the machine still running, add the oil in a slow, steady stream so the mixture comes together into a thick emulsion. Add the shallot, 2 tsp. thyme, 1 tsp. salt, and 1 tsp. pepper, and purée until incorporated. Taste and season the dressing with more salt and pepper if needed. Add 1 or 2 Tbs. water if needed to thin the dressing to a pourable consistency. Transfer the potatoes and beans to a large mixing bowl and toss well with half the vinaigrette. Taste and season with salt and pepper if needed and transfer to a large platter. In the same mixing bowl, toss the tuna with the capers and 2 or 3 Tbs. of the vinaigrette, and set them over the potatoes in the center of the platter. Sprinkle the tomatoes and olives over the potatoes, around the perimeter of the tuna. Drizzle the salad with the remaining vinaigrette, sprinkle with the remaining 1 tsp. thyme, and serve.

To plate individually, lightly toss the potatoes, beans, tomatoes, and olives with half the vinaigrette and plate; top with the tuna, capers, and the remaining thyme; and serve the remaining dressing on the side.

Green Bean and Israeli Couscous Salad with Pickled Red Onions

Toasting Israeli couscous, a small, pearl-shaped pasta, before boiling gives it a richer flavor. Enjoy this salad warm or at room temperature.

1/2 cup small-diced red onion

1/4 cup red wine vinegar

1 Tbs. granulated sugar

Kosher salt

3/4 lb. green beans, trimmed and cut into 1/2-inch pieces

1/2 cup Israeli couscous

2 Tbs. coarsely chopped fresh flat-leaf parsley

2 Tbs. extra-virgin olive oil

Freshly ground black pepper

Put the onions in a large serving bowl. In a small saucepan, bring the vinegar, sugar, and 1/2 Tbs. salt to a boil. Pour the mixture over the onions, cover, and let sit for about 30 minutes.

Bring a medium pot of well-salted water to a boil over high heat and cook the beans until crisp-tender, about 3 minutes; transfer with a slotted spoon to a colander.

Keep the water at a boil while you toast the couscous in a dry skillet over medium heat, stirring, until golden-brown, about 4 minutes. Cook the couscous in the boiling water until tender, about 10 minutes; drain in the colander with the beans. Add the couscous, beans, parsley, and olive oil to the onions and toss. Season to taste with salt and pepper and serve.

Roasted Green Beans with Lemon, Pine Nuts & Parmigiano

1-1/4 lb. fresh green beans, rinsed well, stem ends trimmed

1 small head garlic

1/4 cup plus 2 Tbs. extra-virgin olive oil

1-1/2 Tbs. finely grated lemon zest (from 1 to 2 medium lemons), plus 2 Tbs. fresh lemon juice

Kosher salt and freshly cracked black pepper

1/3 cup (about 1-1/2 oz.) pine nuts

1/4 cup coarsely grated Parmigiano-Reggiano

1 Tbs. coarsely chopped fresh flat-leaf parsley

Position oven racks in the top and bottom thirds of the oven. Heat the oven to 450°F.

Put the beans in a large bowl. Peel the garlic, quarter each clove lengthwise (if the cloves are small, halve them), and add them to the green beans. Toss the beans and garlic with 1/4 cup of the olive oil, 1 Tbs. of the lemon zest, 1 tsp. salt, and 1/2 tsp. pepper.

Spread the beans on a rimmed baking sheet and roast in the top third of the oven for 10 minutes. Stir the beans and garlic with a spatula for more even cooking and coloring. Continue roasting until the beans and garlic pieces are lightly browned and tender throughout, another 10 to 15 minutes.

Meanwhile, spread the pine nuts out on a rimmed baking sheet and toast in the bottom third of the oven until just golden, about 5 minutes

Transfer the beans to a small serving platter or shallow bowl and dress with the lemon juice and the remaining 2 Tbs. olive oil. Toss gently to coat and season to taste with salt and pepper. Sprinkle on the toasted pine nuts, the remaining 1/2 Tbs. lemon zest, the Parmigiano, and the parsley. Serve hot or at room temperature.

Stir-Fried Chili Beef with Bell Peppers and Snow Peas

This spicy dish gets its deep, nuanced flavor from Asian hot bean sauce, which contains soybeans in addition to chiles. It’s a rich, complex flavor worth seeking out, but if you can’t find it in an Asian market or your supermarket, you can use chili garlic sauce or Sriracha instead.

12 oz. flank steak

3 Tbs. Shaoxing rice wine or dry sherry

1 Tbs. minced fresh ginger

2 tsp. soy sauce

1-1/2 tsp. cornstarch

Kosher salt and freshly ground white pepper

1 tsp. plus 2 Tbs. peanut or vegetable oil

2 Tbs. hot bean sauce (also called chili bean sauce), chili garlic sauce, or Sriracha

2 Tbs. hoisin sauce (preferably Koon Chun)

1 Tbs. minced garlic (from 3 medium cloves)

6 oz. snow peas, strings removed (about 2 cups)

1 medium red bell pepper, stemmed, seeded, and cut into 1/2 x 2-inch strips

8 medium scallions, thinly sliced on the diagonal (about 1 cup)

Cut the beef with the grain into 2-inch-wide strips, and then cut each strip across the grain into 1/4-inch-thick slices. Transfer to a medium bowl. Add 1 Tbs. of the rice wine, the ginger, soy sauce, cornstarch, 1/4 tsp. salt, and 1/8 tsp. pepper to the beef. Stir until the cornstarch is no longer visible. Add 1 tsp. of the oil and stir until the beef is lightly coated.

In a small bowl, stir the hot bean sauce, hoisin sauce, and the remaining 2 Tbs. rice wine. Heat a 14-inch flat-bottom wok (preferably seasoned carbon steel) over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Add 1 Tbs. of the remaining oil, swirl to coat, add the garlic, and stir-fry with a metal wok spatula until fragrant and light golden, about 10 seconds. Push the garlic to the sides of the wok and carefully add the beef, spreading it evenly over the bottom and sides of the wok in a single layer. Cook, undisturbed, for 1 minute, letting the beef begin to sear, then stir-fry with the garlic until the beef is lightly browned but not yet cooked through, about 1 minute. Transfer the beef and garlic to a plate.

Add the remaining 1 Tbs. oil to the wok and swirl to coat. Add the snow peas, bell pepper, and scallions, sprinkle with 1/2 tsp. salt, and stir-fry until the snow peas are bright green, about 1 minute. Return the beef with any accumulated juice to the wok. Add the hot bean sauce mixture by swirling it down and around the sides of the wok; if you pour the sauce directly into the center of the pan, the temperature of the wok will drop. Stir-fry until the beef is just cooked through and the vegetables are crisp-tender, 30 seconds to 1 minute more. Serve immediately.

Sesame Beef and Snap Peas

1 lb. flank steak or skirt steak, cut into thin strips

1 Tbs. plus 1 tsp. reduced-sodium soy sauce

1 Tbs. plus 1 tsp. Asian sesame oil

Kosher salt

1 Tbs. ketchup

2 tsp. rice vinegar

1 tsp. granulated sugar

1 tsp. Asian chili sauce (like Sriracha)

2 tsp. sesame seeds, toasted

3 Tbs. canola or peanut oil

3 Tbs. finely chopped ginger

10 oz. sugar snap peas, ends trimmed

1 tsp. cornstarch

Orecchiette with Ham and Peas in Cheese Sauce

In this dressed-up macaroni and cheese, orecchiette takes the place of tiny elbows, peas and ham add flavor and texture, and Grana Padano stands in for the usual Cheddar.

1 lb. orecchiette or other small shell pasta

Kosher salt

1/2 cup unsalted butter, more for the dish

1 large shallot, finely diced (about 1/4 cup)

1/4 cup unbleached all-purpose flour

3 cups whole milk, warmed

2 cups freshly grated Grana Padano

2 tsp. chopped fresh thyme

Freshly ground black pepper

1/4 tsp. Tabasco

3/4 lb. ham steak, cut into 1/2-inch dice

2 cups frozen peas, thawed

1/2 cup coarse fresh breadcrumbs

1 Tbs. olive oil

Position a rack in the center of the oven and heat the oven to 375°F. Butter a 9x13-inch baking dish.Bring a large pot of well-salted water to a boil and add the pasta; cook according to package directions until al dente. Reserve 1/2 cup of the pasta water, drain the pasta well, and return the pasta to the pot.

Meanwhile, for the cheese sauce, melt the butter in a medium (3-quart) saucepan over medium heat. Add the shallot, sprinkle with 1/4 tsp. salt, and cook, stirring occasionally, until it softens and becomes translucent, about 3 minutes. Add the flour and cook, stirring, until it turns golden and smells nutty, about 1 minute. Whisk in the milk in a slow, steady stream, and cook, whisking occasionally to avoid sticking on the bottom of the pan, until the mixture thickens, about 10 minutes. Remove from the heat and stir in all but 1/2 cup of Grana Padano, the thyme, 1-1/2 tsp. black pepper, 1/2 tsp. salt, and the Tabasco. Stir the ham and peas into the sauce; taste and add more salt and pepper if needed.

Stir 1/4 cup of the pasta water into the béchamel so it loosens a bit and then toss with the pasta in the pasta pot. Add more pasta water as needed. Transfer to the prepared baking dish. In a small bowl, mix the breadcrumbs, olive oil, 1/4 tsp. salt, and 1/4 tsp. pepper with the remaining 1/2 cup cheese, and sprinkle over the pasta. Bake the pasta until it bubbles and browns around the edges, about 20 minutes (cover with foil if the top browns too quickly). Let cool for a couple of minutes and then serve.

Stir-Fried Green Beans with Ginger and Black Bean Sauce

Though these delicate green beans are traditionally saved for fancy French preparations, they’re also perfect for a quick stir-fry. Jarred black bean sauce serves as a light base for the sauce while minced ginger and garlic impart a heady punch.

1 Tbs. reduced-sodium soy sauce

2 Tbs. Chinese black bean sauce (such as Lee Kum Kee brand)

1 Tbs. rice vinegar

2 tsp. Asian sesame oil

1 tsp. granulated sugar

3 tablespoons canola oil

1 lb. haricots verts, trimmed

Kosher salt

2 Tbs. minced ginger

1 medium clove garlic, minced

In a small bowl, mix the soy sauce, black bean sauce, vinegar, sesame oil, and sugar, and set aside.

Heat the canola oil in a large (12-inch) straight-sided sauté pan over medium-high heat until shimmering. Add the beans, sprinkle with 1/4 tsp. salt, and cook, tossing occasionally, until most of the beans are browned, shrunken, and tender, 8 to 10 minutes. Reduce the heat to low and add the ginger and garlic; cook for about 45 seconds.

Add the soy sauce mixture to the pan, cook for another 30 seconds, until the beans are coated and the sauce is warmed through, and serve.