Sugar Snap Peas
Yellow Wax Beans
Yellow Crescent Potatoes
1 large onion
1 large russet potato
3-4 small -medium carrots
10 medium-length stalks of celery, washed well
3 tablespoons extra-virgin olive oil
2 cloves garlic, chopped
5 cups of lightly-flavored vegetable broth (or water)
2 cups cooked wild rice, brown rice, barley, or wheat berries
1/3 cup celery leaf pesto (optional, but see head notes)
Parmesan cheese, freshly grated (optional)
Chop the onion, potato, carrots, and celery into pieces that are about 1/2-inch or smaller. Do your best to cut everything roughly the same size, this will keep cooking time across the ingredients somewhat uniform. You should end up with about 2 1/2 cups of chopped celery.
In a large thick-bottomed soup pot over medium high heat combine the olive oil, onion, potato, carrots, celery and a few big pinches of salt. Saute for about ten minutes or until the onions and celery soften a touch and expel some water. Stir in the garlic and add the stock. Bring to a simmer and let cook for another 10 minutes or until the celery, carrot and potatoes are just cooked through - resist the urge to over cook them into mush. Stir in the rice a few minutes before the potatoes and carrot are cooked though. Remove the soup from the heat and ladle into soup bowls. Top each with a generous drizzle of the celery leaf pesto (opt) and/or some Parmesan cheese.
celery pesto~ one cup (lightly packed) celery leaves, 1 large clove of garlic, about 1/4 teaspoon of salt, and 1/3 cup extra-virgin olive oil. Puree all of these ingredients in a food processor for about 30 seconds
(from 101 cookbooks)
Potatoes with Sweet Peppers, Tomato and Zucchini
2-3 sweet pepper
2 cups onion sliced thin
1/3 cup extra virgin olive oil
1 1/2 tomatoes, chopped
1 medium zucchini, diced
1 pound potatoes
Remove seeds from peppers and cut lengthwise into 1/2 inch wide strips.
Choose a saute pan that can accommodate all the ingredients, put in the onions and olive oil, and turn to heat to medium. Cook, stirring until the onions wilt and become light gold, then add peppers and zucchini. Cook for 3-4 min, stirring occasionally, then add tomatoes with their juice, adjusting the heat to cook at a slow, but steady simmer.
While tomatoes are cooking, cut potatoes into 1-inch cubes, boil separately for 5 or so minutes until tender when prodded with a fork, and drain. Add to pan with simmering vegetables and cover. Cook for another 10-15 minutes, turning the contents of the pan over from time to time. Add several grindings of pepper and salt to taste.
(from Marcella Hazan's Essentials of Classic Italian Cooking)