Tomato Orzo Stew with Chickpeas and Feta

Makes 4 Servings

Yes, vegetarian soups can be hearty! This stew proves that. Think of it as a Mediterranean spin on an Italian pasta fagioli. That's because we are using both pasta and legumes in the recipe. If you don't have orzo, you can use another small pasta, such as ditalini or even elbows. If you're dairy-free, just omit the feta; it adds a wonderful salty bite to finish the soup, but it will be satisfying and comforting just the same.

As for leftovers, know that any pasta remaining in the soup will soak up some of the liquid. To avoid this, cook the orzo separately if you're making the soup ahead. To that end also, the leftover soup will be a thicker texture, so just add a splash of broth or water when you reheat it.

COOK TIME: 30 Minutes



• 3 tablespoons extra-virgin olive oil
• 1 small onion, diced
• 3 large celery stalks, chopped
• 3 garlic cloves, minced
• Kosher salt
• 3 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon freshly cracked black pepper
• 4 cups low-sodium vegetable stock
• 1 (28-ounce) can San Marzano whole tomatoes
• 1 (15-ounce) can chickpeas, drained
• ¾ cup orzo
• 1 (6-ounce) package baby spinach
• ½ cup crumbled feta cheese (2 ounces)
• ¼ cup chopped fresh basil for serving

To a large Dutch oven or heavy-bottomed pot, add the olive oil and place over medium heat. Add the onion, celery, garlic, and a pinch of salt, and cook for 4 to 5 minutes, until softened.

Add the tomato paste, oregano, basil, 1teaspoon salt, and the pepper, and cook for 1to 2 minutes, until the tomato paste is lightly caramelized and darkened in color. Add the stock and tomatoes, crushing them by hand into the pot. Stir and scrape up any browned bits from the bottom of the pot. Bring to a boil, then add the chickpeas and stir to combine. Reduce the heat to low and simmer, partially covered, for about 15 minutes, until slightly reduced.

Add the orzo and baby spinach, and cook for about 5 minutes, stirring occasionally, until the pasta is al dente.

Remove the pot from the heat and stir in the feta. Cover the pot and let the stew sit for 2 to 3 minutes more to continue to cook the orzo and allow the stew to thicken.

Divide the soup into bowls and serve topped with a sprinkling of fresh basil.

Chicken Pepperoncini Piccata

Makes 4 to 6 Servings

This is chicken piccata with a kick—the pepperoncini adds a briny, vibrant note to this classic lemon-butter chicken recipe, and truthfully this is the way I want my chicken piccata now. It’s sophisticated enough for company and speedy enough for a Wednesday night, meaning there is almost no occasion where this chicken wouldn’t be suitable. Look for jarred pepperoncini in the canned goods section of your grocery store; the pepperoncini does a lot to wake up the flavors in anything, from this chicken piccata to tuna salad.

COOK TIME: 19 Minutes

• 3 boneless, skinless chicken breasts (about 11/2 pounds)
• Kosher salt and freshly cracked black pepper
• 1 cup gluten-free all-purpose flour
• 4 tablespoons unsalted butter
• 3 tablespoons extra-virgin olive oil
• 1/3 cup lemon juice
• 1 cup chicken stock (low-sodium or homemade)
• 1/3 cup jarred pepperoncini, stemmed and thinly sliced
• 1/4 cup chopped fresh parsley

Butterfly the chicken breasts by carefully slicing them horizontally through the thickness of the breast. Cut the breasts in half to form 6 thin chicken cutlets no more than 1 inch thick. Pat the chicken dry with paper towels and season both sides with salt and pepper. Dredge the chicken in the flour on both sides, shaking off any excess.

To a large (12-inch) cast-iron skillet over medium-high heat, add 1 tablespoon butter and 2 tablespoons olive oil. When the butter starts to sizzle, add 3 chicken cutlets and cook for 3 to 4 minutes, or until golden brown. Flip and cook the other side for another 3 minutes, or until golden again and the chicken is almost cooked through.

Transfer the chicken to a plate and add 1 more tablespoon butter and the remaining 1 tablespoon olive oil. Repeat with the remaining 3 pieces of chicken. Once they are browned, place the chicken cutlets on the plate with the others and remove the skillet from the heat.

To the same pan, add the lemon juice, stock, and pepperoncini, and stir to combine. Return the skillet to medium-low heat and bring to a simmer, scraping up any browned bits using a wooden spoon. Return the chicken to the skillet and simmer for 5 minutes more.

Place the chicken on a serving platter and add the remaining 2 tablespoons butter to the sauce. Vigorously whisk the butter into the sauce, then pour the sauce over the chicken and sprinkle with parsley. Serve.

Caramelized Tahini-Butter Sweet Potatoes

Makes 4 Servings

Let's give sweet potatoes the all-star treatment, shall we?

Nutty, buttery, sweet, and luscious, these roasted sweet potatoes are slathered with a delicious tahini-based butter that comes together in just a few minutes, while the potatoes are cooling. I love serving them for brunch alongside a soft scrambled egg or with grilled or pan-seared salmon for dinner. They feel special, not in a fancy way but in a "I never would have thought to do that" kind of way.

COOK TIME: 45 Minutes

• 3 medium sweet potatoes (about 1½ pounds), scrubbed
• 2 tablespoons extra-virgin olive oil
• Kosher salt
• 3 tablespoons unsalted butter
• 1 teaspoon maple syrup
• 1 teaspoon white miso paste
• 1 tablespoon tahini
• 1 teaspoon sesame seeds
• 3 scallions (green and white parts), thinly sliced
• 2 tablespoons chopped fresh cilantro
• 1 lime

Preheat the oven to 425°F. Line a baking sheet with parchment paper or foil.

Using a fork, poke holes in the sweet potatoes on all sides and place on the baking sheet. Evenly rub the outside of the potatoes with the olive oil and season with some salt.

Roast the sweet potatoes for 35 to 45 minutes, flipping them over halfway through, until they are slightly oozing and tender when pierced with a fork. Allow to cool until easy to handle but still warm.

Meanwhile, place the butter in a small saucepan and heat over medium-low until melted. Add the maple syrup, miso paste, tahini, and sesame seeds, then whisk until smooth. Simmer for 30 to 60 seconds, until slightly thickened. Caution: If you let it go too long, it will burn, so make it quick!

Slice the sweet potatoes in half lengthwise and put them back on the baking sheet. Drizzle over the tahini butter and sprinkle with some salt. Top with a sprinkling of the scallions and cilantro, then add a squeeze of lime. Transfer to plates and enjoy!