Ribollita

Tuscany is a magical place. It is stunningly breathtaking. When Lynn arrived on a sunny fall afternoon several years ago to visit her incredibly talented, generous, inspiring, and creative friend Debbie Travis, it was lunchtime and a chance to catch up. Words cannot express what an impact Tuscany and Debbie have had on Lynn’s life, bringing her so much joy. That day, Lynn and Debbie shared lots of conversation, laughs, and wine with Debbie’s husband Hans and her bestie Jacky Brown. Ribollita, a traditional Tuscan soup, was served, prepared with vegetables from Debbie’s garden and topped with her delicious rich peppery olive oil. It was superb!

SERVES 8

BASIL PESTO (MAKES 2 CUPS)

2 cups tightly packed fresh basil leaves
¼ cup pine nuts, toasted
2 garlic cloves
½ cup olive oil
½ cup grated Parmesan cheese
Salt and cracked black pepper

RIBOLLITA

¼ cup extra-virgin olive oil
1 yellow onion, chopped
3 garlic cloves, chopped
1 carrot, peeled and chopped
2 celery stalks, chopped
¼ teaspoon red chili flakes
4 cups chopped fresh Roma tomatoes, juices reserved
4 cups finely chopped lacinato kale
1 cup green beans cut into ½-inch pieces
2 cups cooked cannellini beans (or two 19- ounce/540 mL cans, rinsed and drained)
6 cups Vegetable Stock (page 162 or store-bought)
2 sprigs fresh thyme
1 sprig fresh rosemary
½ cup chopped fresh flat-leaf parsley
Salt and cracked black pepper
Basil Pesto (recipe above) or extra- virgin olive oil, for garnish
Pecorino Romano or Parmesan cheese, grated, for garnish
Olive Rosemary Focaccia (page 90) or crusty bread, toasted, for serving

1. Make the basil pesto: Combine the basil, pine nuts, and garlic in a food processor and process until very finely minced. With the processor running, slowly add the olive oil and process until the mixture is smooth. Add the Parmesan and process very briefly, just long enough to combine. Season to taste with salt and pepper. Set aside or store in an airtight container in the refrigerator for 2 weeks or in the freezer for up to 3 months.
2. Make the ribollita: Heat the olive oil in a large pot over medium heat. Add the onions and garlic and cook, stirring occasionally, until softened, 6 to 8 minutes. Add the carrots, celery, and chili flakes and cook until the carrots are tender, about 5 minutes.
3. Add the tomatoes with their juices, kale, green beans, cannellini beans, vegetable stock, thyme, and rosemary. Bring to a boil over medium-high heat, then reduce the heat to low and simmer, uncovered, for 20 minutes. Discard the thyme and rosemary sprigs. Stir in the parsley and season with salt and pepper to taste.
4. Ladle the soup into bowls. Drizzle with the basil pesto or olive oil. Generously sprinkle with the cheese. Serve with olive rosemary focaccia.

Bucatini al Limone with Green Beans, Olives, and Pine Nuts

One thing about growing beans in your garden is that you’ll never run out of them. They magically appear almost overnight—the more you pick, the more you get! Beans are one of our girls’ favourite vegetables in our gardenand one we love to grow and eat.

There are so many things to love about this super quick and easy summer pasta dish. It has a bright, fresh lemony sauce that is studded with nutty toasted pine nuts, briny olives, and sweet golden raisins, but the real star is the fresh, crisp green beans that add a delectable summer flavour and delightful texture. Parmesan is a staple in everyone’s kitchen, but feel free to swap it for Pecorino Toscano for a more dense and nutty rustic finish.

SERVES 4 TO 6

CRISPY PANKO BREADCRUMBS (MAKES 1 CUP)

3 tablespoons unsalted butter
1 cup panko breadcrumbs
Kosher salt and freshly ground black pepper

BUCATINI AL LIMONE

12 ounces (340 g) green beans and/or yellow beans, trimmed and thinly sliced lengthwise
1 pound (450 g) bucatini
¼ cup olive oil
1 tablespoon finely chopped garlic
½ teaspoon red chili flakes
¼ cup slivered pitted olives (any type)
Zest and juice of 2 lemons
2 tablespoons unsalted butter
2 tablespoons golden raisins
2 tablespoons pine nuts, toasted
⅓ cup fresh flat-leaf parsley leaves, roughly chopped
⅔ cup grated Parmesan cheese, plus more for serving
Salt and cracked black pepper

1. Make the crispy panko breadcrumbs: Melt the butter in a medium skillet over medium-low heat. When the butter is melted and frothy, stir in the panko. Continue stirring until the crumbs are evenly crisp and golden brown. Season with salt and pepper. Remove from the heat and let cool. Store in an airtight container at room temperature for up to 2 weeks.
2. Make the bucatini al limone: Fill a large bowl with ice water. Bring a large pot of salted water to a boil. Add the green beans and blanch until bright green and just barely cooked through, 1 to 2 minutes. Using a slotted spoon, remove the green beans from the boiling water and plunge them into the ice bath. (Keep the water at a boil.) When the beans are cooled, drain.
3. While the beans are cooling, add the pasta to the boiling water and cook until al dente, about 8 minutes. Drain the pasta, reserving ½ cup of the cooking liquid.
4. When the pasta is almost done, heat the olive oil in a large saucepan over medium-high heat. Add the garlic, chili flakes, and olives and cook until fragrant, about 1 minute. Add the lemon zest and juice, butter, and reserved cooking liquid. Stir until the butter has melted and the sauce begins to thicken, about 1 minute.
5. Add the pasta, raisins, pine nuts, green beans, and parsley. Add the Parmesan and toss together until well combined. Season to taste with salt and pepper.
6. Divide the pasta between warm pasta bowls. Sprinkle with more Parmesan and crispy panko breadcrumbs.

Cherry Walnut Babka

Babka is made with a rich brioche dough and usually filled with layers of fudgy chocolate or cinnamon. There is an infinite number of variations, from sweet fillings to savoury flavours like goat cheese, bacon, and caramelized onions. While we do love those versions, our ultimate favourite is this babka packed with sweet cherries and toasted walnuts. We pick the cherries from our one and only cherry tree next to our garden. It always gives us just enough fruit to make a batch of jam to make this recipe.

MAKES ONE 9 × 5- INCH LOAF

CHERRY JAM (MAKES ABOUT 4 CUPS)
2 pounds (900 g) sweet or sour cherries (or a mixture), pitted
1 package (1.75 ounces/49 g) fruit pectin powder
Zest and juice of 1 lemon
2½ cups granulated sugar
1 to 2 drops almond extract

DOUGH
2¼ teaspoons active dry yeast
½ cup warm whole milk
1 whole egg
1 egg yolk
¼ cup granulated sugar
2 cups all- purpose flour
½ teaspoon salt
7 tablespoons unsalted butter, at room temperature

CHERRY FILLING
3 tablespoons finely chopped toasted walnuts
3 tablespoons unsalted butter, melted
1 tablespoon granulated sugar
1 tablespoon brown sugar
½ teaspoon cinnamon
¾ cup Cherry Jam (recipe at left)

STREUSEL TOPPING
2 tablespoons brown sugar
1 tablespoon granulated sugar
½ teaspoon cinnamon
Pinch of salt
2 tablespoons unsalted butter, at room temperature
2 tablespoons chopped walnuts

EGG WASH
1 egg
1 tablespoon whole milk

1. Make the cherry jam: Put a small plate or saucer in the freezer. In a food processor, working in batches, process the cherries just until finely chopped. Transfer the cherries to a large, heavy pot. Stir in the pectin and lemon zest and juice. Bring to a full rolling boil over high heat, stirring constantly. Stir in the sugar, return to a full rolling boil, and boil, stirring constantly, for 1 minute. Reduce the heat to a simmer and cook, stirring frequently, until the jam thickens, about 10 minutes.
2. Remove the pot from the heat and test the jam. Remove the plate from the freezer and put a small spoonful of jam on it. Return the dish to the freezer for a few minutes until the jam is cool, then run a spoon through it. If the jam is very thick and the spoon leaves a clear path, it’s done. If not, return the plate to the freezer, continue to cook the jam for another 5 minutes, then test again. When the jam is done, remove from the heat and stir in the almond extract.
3. Ladle the jam into clean jars. Allow the jam to cool. Screw on the lids and store in the refrigerator for up to 3 months.
4. Make the dough: In a small bowl, stir together the yeast and warm milk. Let sit for 5 minutes or until foamy.
5. In a medium bowl, whisk together the egg, egg yolk, and sugar. Whisk in the yeast mixture.
6. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour and salt. Add the egg mixture and mix on low speed until combined. Stop the mixer and switch to the dough hook. With the mixer running on medium speed, slowly incorporate the butter, 1 tablespoon at a time, and knead until the dough is smooth and elastic, 8 to 10 minutes.
7. Turn the dough out onto a lightly floured work surface and shape into a smooth ball. Place the dough in a buttered large bowl, cover with a kitchen towel, and let rest in a warm place for about 2 hours, until it puffs and no longer springs back when pressed with a finger.
8. Meanwhile, make the cherry filling: In a food processor, combine the walnuts, melted butter, granulated sugar, brown sugar, and cinnamon. Add the cherry jam and pulse until a smooth paste forms. Set aside.
9. Preheat the oven to 350°F (180°C). Butter a 9 × 5-inch loaf pan.
10. Fill the dough and shape the loaf: Transfer the dough to a well-floured work surface. Use a rolling pin to roll out the dough into a 22 × 12-inch rectangle, with a long side facing you.
11. Use an offset spatula to evenly spread a thin layer of the cherry filling over the dough, leaving a 1-inch border of exposed dough around the edges. Starting at the long edge closest to you, roll the dough into a tight log. Pinch the seam to seal.
12. With the seam side down, use a sharp knife to cut the log lengthwise down the centre. Arrange the halves with a short side facing you and the filling facing up. Keeping the filling facing up, lay one half over the other half to form an X. Starting at the centre of the X, take the ends closest to you and twist them around each other twice. Repeat on the other side, for a total of 4 twists. Place a hand on each end of the roll and quickly and firmly push together until the loaf is closer to the size of the pan. Lift the dough and place it in the prepared loaf pan. Cover loosely with a kitchen towel and let sit in a warm place for 30 minutes.
13. Make the streusel topping: After 30 minutes, in a small bowl, whisk together the brown sugar, granulated sugar, cinnamon, and salt. Add the butter and use a wooden spoon to mix it into the dry ingredients. Then rub together with your hands until the mixture has the texture of crumbs. Add the walnuts and stir to combine. Set aside.
14. Prepare the egg wash, finish, and bake: After 30 minutes, in a small bowl, whisk together the egg and milk. Brush the top of the babka with the egg wash. Evenly sprinkle the streusel over the top. Bake until golden brown, 50 to 60 minutes. Let the babka cool in the pan for 20 minutes. Run a knife around the edges of the pan, invert the loaf onto a rack, turn it right side up, and let cool completely before slicing. Store in an airtight container at room temperature for up to 2 days or in the freezer for up to 2 months. To thaw, let sit at room temperature for 2 hours or overnight in the refrigerator.

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Excerpted from Two Chefs in the Garden by Lynn Crawford and Lora Kirk. Copyright © 2024 Lynn Crawford and Lora Kirk. Photographs by Ash Nayler. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.