A nice and healthy vegetable soup to enjoy on a cold day. Adding leftover turkey would be a nice touch. This recipe is from USA Weekend.

• One 15.5-ounce can cannellini or other small white beans, preferably low-sodium, drained and rinsed
• 1 Tb. olive oil
• 1/2  large onion, diced (about 1 cup)
• 1 medium carrot, diced (about ½ cup)
• 2 stalks celery, diced (about ½ cup)
• 1 small zucchini (about ½ pound), diced (about 1½ cups)
• 1 clove garlic, minced (about 1 tsp.)
• 1 Tb. chopped fresh thyme or 1 tsp. dried
• 2 tsps. chopped fresh sage or ½ tsp. dried
• 1/2  tsp. salt, plus more to taste
• 1/4  tsp. freshly ground black pepper, plus more to taste
• 4 cups low-sodium chicken or vegetable broth
• One 14.5-ounce can no-salt-added diced tomatoes, with their juices
• 2 ounces baby spinach leaves (2 cups lightly packed), chopped
• 1/3 cup freshly grated 1/3 Parmesan cheese (optional

In a small bowl, mash half of the beans with a masher or the back of a spoon; set aside.

Heat the oil in a large soup pot over medium-high heat. Add the onion, carrot, celery, zucchini, garlic, thyme, sage, salt and pepper, and cook, stirring occasionally, until the vegetables are tender, about 5 minutes.

Add the broth and tomatoes and bring to a boil.

Add the mashed and whole beans and the spinach leaves; cook until the spinach is wilted, about 3 minutes more.

Serve topped with the Parmesan, if desired.

Serves 6

I’ve been making this recipe for so long I have no idea where it came from. Keep it on hand for when you have leftover turkey during the holidays.

• 1 cup diced cooked turkey
• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 2 teaspoons paprika
• 1 large clove garlic, minced
• 2 tablespoons olive oil
• 1 14 oz can chicken broth
• ¾ cup raw regular rice
• ¼ cup sliced pimiento-stuffed olives
• 1 cup chopped canned tomatoes
• Shredded cheddar cheese

In a saucepan, brown turkey along with the onion, green pepper, paprika and garlic in the oil until tender. Add broth, rice and olives. Cover; bring to boil. Reduce heat; cook over low heat 20-25 minutes or until rice is done. Stir occasionally. Add tomatoes; heat through. Garnish with cheese.

Serves 4-6

For those who love vegetables, this cookbook, Vegetables Revised, is very helpful. It gives great information on buying, storing and preparing vegetables.

The chapters in this cookbook will help you from start to finish on preparing a multitude of vegetables. There are chapters covering:

• Knife Skills
• Methods of Cooking
• Making Salads
• Making Gratins and Casseroles
• Making Stews
• Making Soups
• Making Pasta, Gnocchi, and Risottos
• Making Pureed Vegetables

Following these informative chapters are the recipes and tips for every vegetable you can imagine from A to Z. There are many images that show technique and final prepared dishes.

Below is a great Guacamole recipe from the cookbook:

Guacamole

• 3 medium tomatoes, peeled (optional), seeded, and coarsely chopped
• 2 teaspoons salt, plus more to taste
• 4 ripe avocados, preferably Haas
• Juice of 1 lime
• 2 chipotle chiles in adobo sauce, rinsed, or 2 jalapenos, stemmed, seeded, and minced
• 2 cloves garlic, minced and crushed to a paste
• 1 medium red onion, minced
• 2 tablespoons finely chopped fresh cilantro
• Freshly ground black pepper

Toss the tomatoes with the salt and pour into a strainer. Let the tomatoes drain for 30 minutes.

Peel the avocados and chop them into chunks roughly 1/4 inch on each side. Toss the chopped avocados with the lime juice and the chiles. Stir the garlic, onion, drained tomatoes, and cilantro into the avocados. Season to taste with salt and pepper. Serve at Room temperature.

Makes 8 to 10 appetizer servings

Here is a complete meal that’s full of nutrients that the whole family will love. This recipe is from The Food Network.

• Cooking spray
• Olive oil
• 4 salmon fillets
• Salt and freshly ground black pepper
• 1/2 cup reduced-sodium soy sauce
• 2 tablespoons molasses
• 1 tablespoon brown sugar
• 3 cloves garlic, minced
• 1 (11-ounce) can mandarin oranges, drained
• 1 pound fingerling potatoes or Yukon gold potatoes, cut into thin strips
• 2 cups string beans

Preheat oven to 400 degrees F. Coat a large roasting pan and large baking sheet with cooking spray.

Season salmon with salt and pepper and place in prepared roasting pan. In a small bowl, whisk together soy sauce, molasses, brown sugar, and garlic. Pour mixture over salmon in pan. Arrange oranges over salmon, set aside.

Arrange potatoes and green beans on baking sheet and drizzle with olive oil. Season with salt and freshly ground black pepper.

Roast salmon and vegetables for 20 to 25 minutes (depending on cut of salmon, it might take only 15 to 20 minutes), until fish is fork-tender and potatoes are golden brown and tender. Remove from oven.

Serve the salmon with all of the vegetables.

Serves 4

This is a great summer soup that features zucchini and is topped with pistou. The recipe is found in the cookbook Basic to Brilliant, Y’all.

• 1 tablespoon pure olive oil
• 2 onion, preferably Vidalia, chopped
• 1 carrot, chopped
• 1 celery stalk, chopped
• 2 large cloves garlic, finely chopped
• 6 cups water, plus more if needed
• 1 ham hock or ham bone (optional)
• 4 ounces green beans, ends trimmed and cut into 1/2-inch pieces
• 1 yellow squash, chopped
• 1 zucchini, chopped
• 1 bay leaf, preferably fresh
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons chopped fresh basil
• 1/2 teaspoon red pepper flakes
• 1/2 cup elbow macaroni or orzo
• Pistou (recipe follows)

In a large, heavy Dutch over, heat the oil over medium heat. Add the onions, carrot, and celery and cook until the onions are golden, 10 to 12 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add 4 cups of the water and the ham hock (if using). Season the mixture with salt and pepper. Bring to a boil over high heat, and then decrease the heat to low. Simmer until the mixture is flavorful and well combined, about 30 minutes.

Add the green beans, yellow squash, zucchini, bay leaf, parsley, basil, and red pepper. Add more of the remaining 2 cups of water as needed to cover the vegetables by about 1 inch. Continue to simmer slowly over very low heat until the vegetables are just tender, 20 minutes more. Add the pasta and more water, if needed. Simmer until the pasta is tender, 10 to 15 minutes.

Before serving, taste and adjust the soup for seasoning with salt and pepper. To serve, ladle the soup into warmed bowls. Finish with a dollop of pistou.

Serves 6

Pistou

• 4 cups firmly packed fresh basil leaves (about 3 bunches), washed and dried
• 4 to 6 cloves garlic, finely chopped
• 3/4 cup freshly grated Parmigiano-Reggiano cheese (about 3 ounces)
• Coarse salt and freshly ground black pepper
• 1/3 cup extra-virgin olive oil

Combine the basil, garlic, and cheese in a food processor fitted with the metal blade. Season with salt and pepper. Blend until smooth, scraping down the sides of the bowl as necessary. With the machine running, slowly pour in the olive oil until it is thoroughly incorporated and the mixture is smooth. Use immediately, store in the refrigerator in an airtight container for up to 2 days, or freeze for up to 1 month.

Makes about 1 1/2 cups

This delicious dish is from the cookbook Cooking from the Farmer’s Market.

• 1 pound pasta
• 1 tablespoon olive oil
• 1 teaspoon minced garlic
• 1/2 teaspoon red pepper flakes
• 1/2 cup (4 ounces) chicken broth
• 2 bunches kale (preferably dinosaur kale), stems removed and leaves cut into 1-inch pieces
• Salt and freshly ground black pepper
• ¾ pound linguica-style sausage (I used chicken sausage), sliced 1/2  inch thick
• 1 15 ounce cans chickpeas, rinsed and drained
• 1/4 cup (1 ounce) grated hard cheese, such as Parmesan

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente according to the package directions. Reserve 1 cup of the cooking water and drain the pasta.

While the pasta is cooking, in a large frying pan over medium heat, warm the olive oil. Add the garlic and red pepper flakes and sauté until fragrant, about 1 minute. Stir in the broth, kale, and a pinch of salt, Raise the heat to high, cover the pan, and cook until the kale begins to wilt, 1-2 minutes. Remove the cover and add the sausage. Continue cooking until the leaves are tender and the liquid has evaporated, 3-4 minutes more. Stir in the chickpeas and cook until heated through, about 2 minutes.

Add the pasta to the kale and stir to combine. Stir in 1/2 cup of the pasta water to moisten the mixture, adding more if needed.

Transfer the pasta to a serving dish and sprinkle with the cheese. Serve right away.

Serves 6-8

As you can tell, we eat a lot of frittatas. But, hey, they are cheap, quick and delicious and are a great way to use vegetables and any leftover cheese. This version comes from The Fresh Egg Cookbook.

• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 2 scallions (green and white parts), chopped
• 1 large baking potato, peeled and diced
• 1/4 teaspoon dried thyme
• Salt and freshly ground black pepper
• 2 cups corn kernels
• 8 eggs
• 1 cup coarsely shredded mozzarella or cheddar cheese (4 ounces)
• 2 tablespoons fresh flat-leaf parsley

Position an oven rack 3 inches from the broiler and preheat.

Heat the oil in a 12-inch non-stick ovenproof skillet over medium heat, and add the garlic, scallions, potato, thyme, and salt and pepper to taste. Cover and cook for 5 minutes resisting the urge to stir. Remove the lid, flip the mixture so the other side can brown, and then cook for 5 minutes longer. Add the corn and cook for a few minutes longer, to heat through.

Beat the eggs in a medium bowl, then add the cheese, parsley, and salt and pepper. Pour into the skillet, stirring just to mix with the potatoes, Cook without stirring (shaking occasionally to loosen it) until the bottom is golden but the top is still runny, 8 to 10 minutes. Finish the frittata by placing it under the broiler and cooking about 2 minutes until the top is golden and set. Let stand 5 minutes and slice.

Serves 4 to 6

This dish is a bit of work, but it’s really worth it; creamy and delicious. This recipe is from one of my favorite cookbooks Chicken and Egg.

• Two 14-ounce cans reduced-sodium chicken broth
• 2 boneless, skinless chicken breast halves (about 12 ounces total)
• 1/4 teaspoon saffron threads
• 3 tablespoons unsalted butter
• 1/2 cup finely chopped shallots (3 large)
• 2 garlic cloves, minced
• 1 cup Arborio rice
• 8 ounces asparagus spears, trimmed and cut diagonally into 1-inch pieces
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
• 1/2 cup grated Parmigiano-Reggiano cheese

Pour the chicken broth into a medium saucepan and add the chicken breasts. Bring to a boil over medium-high heat. Reduce the heat and simmer, partially covered, for 8 to 10 minutes or until the chicken is no longer pink in the center. Remove the chicken to a plate and let cool for 10 minutes. Add enough water to the broth so you have 3 1/2 cups; set aside. Shred the chicken.

Toast the saffron in a large saucepan over low heat for 2 minutes or until slightly darker in color, stirring constantly and being careful not to let the saffron burn. Transfer to a plate to cool.

Bring the broth to a simmer over low heat and cover. Melt 2 tablespoons of the butter in the same large saucepan that you used for the saffron over medium heat. Cook the shallots and garlic for 1 minute or until fragrant. Stir in the rice, coating the grains with the butter, and cook for 1 minute, stirring constantly. Crush the saffron and add it to the rice along with 1/2 cup of the hot broth. Cook until the liquid has been almost completely absorbed, stirring.

Continue to add the broth, 1/2 cup at a time, cooking and stirring until 2 cups have been added, adjusting the heat as necessary to keep the rice mixture simmering. Stir in the asparagus. Continue adding broth until 3 cups have been added. Stir in the chicken, salt, and pepper and keep adding broth until the mixture is creamy and the rice is tender but slightly firm in the center. Stir in the remaining tablespoon of butter and 1/4 cup of the Parmesan. Serve sprinkled with the remaining 1/4 cup Parmesan.

Serves 4

For those days before summer when there is a chill in the air, nothing is better than soup. This recipe is from The Ultimate Soup Cookbook.

• 2 tablespoons olive oil
• 1 leek, white part only, cleaned well, cut into thin strips
• 1 small onion, chopped
• 1 carrot, thinly sliced
• 4 garlic cloves, chopped
• 1/2 teaspoon fennel seed
• 2 tablespoons chopped fresh parsley
• 2 slices prosciutto, trimmed of fat and cut into thin strips or chopped
• 5 1/2 ounces Swiss chard, spinach, spring greens, or a mixture, finely shredded
• 3 small ripe tomatoes, cored, seeded, and diced
• 6 cups chicken or vegetable stock
• Pinch of crushed dried red chiles (optional)
• Salt and black pepper
• 1 15 ounce can white kidney beans, drained and rinsed
• 4 tablespoons grated Parmesan cheese

Heat oil in a large saucepan over medium heat. Add leek and onion and sauté 5 minutes or until slightly softened. Add carrot, garlic, fennel seed, parsley, and prosciutto and sauté 5 minutes.

Stir in greens and tomatoes and cook, covered, 2 minutes or until slightly softened. Add stock and chiles, if desired, beans and season to taste with salt and pepper. Bring to boil, then reduce heat and simmer 5 minutes or until greens are just tender.

Ladle soup into a bowl and top with the Parmesan cheese.

Serves 4-6

The Easter Bunny would approve of this recipe that features carrots, chicken and dill. I think the next time I make it I will add some peas as well. The recipe is from the book Chicken and Egg, A Memoir of Suburban Homesteading with 125 Recipes.

Cobbler

• 4 tablespoons unsalted butter
• 1 large onion, coarsely chopped
• 2 medium carrots, sliced 1/4 inch thick
• 3 garlic cloves, minced
• 1/3 cup all-purpose flour
• 1 1/2 cups reduced-sodium chicken broth
• 1/2 cup half-and-half or milk
• 2 teaspoons fresh lemon juice
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper
• 2 cups shredded or chopped poached chicken (I used a rotisserie chicken)
• 2 tablespoons chopped fresh dill

Biscuits

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 tablespoons cold unsalted butter, cut up
• 1/2 cup milk
• 1/2 cup shredded sharp cheddar cheese
• 1 tablespoon chopped fresh dill

To make the cobbler: Melt the butter in a large saucepan over medium heat. Add the onion and cook for 3 minutes or until it begins to soften, stirring occasionally. Add the carrots and cook for 2 minutes. Stir in the garlic and cook for 30 seconds or until aromatic. Stir in the flour and cook for 1 minute. Whisk in the broth, half-and-half, lemon juice, salt, and pepper. Bring to a boil, reduce the heat, and simmer for 5 minutes or until the vegetables are crisp-tender, stirring occasionally. Stir in the chicken and dill, and set aside.

To make the biscuits:  Preheat the oven to 400 F. Butter an 11-by-7-inch glass baking dish or coat with nonstick cooking spray. Pulse the flour, baking powder, and salt in the food processor until blended. Add the butter and pulse until the butter is the size of blueberries (I did this process with my hands). Pour in the milk and pulse until a moist dough forms. Stir in the cheese and dill.

Bring the chicken and vegetables to a boil over medium heat. Pour into the baking dish. Drop the biscuit dough in six mounds over the chicken mixture.

Bake for 25-30 minutes or until golden brown and bubbly and a toothpick inserted in the center of the biscuits comes out clean. Serve immediately.

Serves 8