white bean and spinach burgers

1 19 oz. can cannellini beans, rinsed and drained
1 1/2 c. soft bread crumbs
1/4 c.  shredded carrot
1/4 c. finely chopped onion
1 egg
1 tbsp. snipped fresh parsley (or dry parsley)
2 tbsp. olive oil
1 c. chopped fresh baby spinach
bread or buns

1.  in bowl mash beans with fork or potato masher.  stir in half the bread crumbs, the carrot, onion, egg, 1 tbsp. olive oil, half the parsley and 1/4 tsp. each salt and ground black pepper.  mix in spinach.  shape into four patties (mixture will be soft).

2.  place remaining bread crumbs and parsley in shallow dish.  coat both sides of patties in bread crumb mixture.  in large skillet heat 2 tbsp. oil over medium heat.  cook patties in hot oil, 4 to 5 minutes per side, until browned and an instant-read thermometer inserted near center registers 160 degrees.  serve patties on bread.  makes 4 servings.

*original recipe from better homes and gardens magazine

oven-roasted cauliflower with garlic, olive oil and lemon juice

total time:  20 minutes

prep:  5 minutes

cook:  15 minutes

yield:  5 to 6 cups roasted cauliflower florets, 6-8 servings

ingredients:

1/4 cup extra-virgin olive oil

1 tbsp. sliced garlic

2 tbsp. lemon juice

1 tsp. salt

1/2 tsp. black pepper

2 tbsp. grated parmesan

chopped chives, for garnish

directions:

preheat the oven to 500 degrees.  

place the cauliflower florets in a large sauté pan or a roasting pan.  drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper.  place the saute/roasting pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting.  remove from the oven and sprinkle with the parmesan.  garnish with chopped chives and serve immediately while still warm.  

*original recipe from food network.com 

pasta e fagioli

serves: 8
prep time:  15 minutes
total time:  50 minutes

this comforting italian soup is best when made with authentic parmesan and full-flavored extra-virgin olive oil.  ditalini, orzo and stellini are small pastas that would work well in this soup.

4 oz. bacon (4 slices), chopped medium
1 onion, chopped fine
4 garlic cloves, minced
1 tbsp. minced fresh oregano or 1 tsp. dried
1/4 tsp. red pepper flakes
1 (28 oz.) can diced tomatoes
2 (15.5 oz.) cans cannellini beans, rinsed
3 1/2 c. low-sodium chicken broth
2 1/2 c. water
salt
8 oz. small shaped pasta (1 3/4 c.)
(see note above)
1/4 c. minced fresh parsley
pepper
2 oz. parmesan cheese, grated (1 c.)
extra virgin olive oil (for serving)

1.  cook the bacon in a large dutch oven over medium heat until crisp, about 8 minutes.  stir in the onion, garlic, oregano, and red pepper flakes.  cook until the onion is softened, about 5 minutes.  stir in the tomatoes with their juice, beans, broth, water and 1 tsp. salt.  bring to a simmer and cook for 10 minutes.

2.  stir in the pasta and cook until just slightly underdone.  off the heat, stir in the parsley and season with salt and pepper to taste.  sprinkle individual bowls with grated parmesan and a drizzle of olive oil before serving.

to make ahead:
this soup can be prepared through step 1, cooled, covered ad refrigerated for up to 2 days or frozen for up to 1 month.  reheat over low heat before proceeding with step 2

test kitchen tip:  avoiding the mush
adding pasta to a simmering soup can be tricky, so we recommend that once you add the pasta to this soup, you watch it closely to make sure it doesn't overcook.  the pasta will turn mushy and give the soup an unpleasant texture if simmered too long.

*original recipe from the american's test kitchen family cookbook

ham salad filling

1 c. ground cooked ham

1/3 c. finely chopped celery

2 tbsp. drained pickled relish

1/4 c. mayo

1/2 tsp. prepared horseradish

mix ingredients.  serve on rolls. 

(recipe also works well without the celery and horseradish.)

*original recipe from mom