And we all settled in for a nice winter’s lunch…. This recipe is from St. Francis restaurant in Phoenix.

• 2 tablespoons butter
• 2 large leeks (chopped into large chunks)
• 1 large onion, large dice
• Salt to taste
• 1 large head cauliflower, separated into florets (discard core) and rough chopped
• Water
• 1 cup cream
• 1 teaspoon fresh thyme, fresh, leaves picked
• 2 dashes Tabasco
• Salt to taste
• Cracked pepper to taste
• 1 lemon juiced, to taste

Sweat onion and leek in butter for 8-10 minutes. Season with salt.

Add cauliflower, and water to cover. Add thyme and cream. Cook until cauliflower smashes against side of pan about 15-20 minutes.

Puree, and you can pass through strainer if desired.

Add Tabasco and lemon juice. Season with salt and pepper.

Ideas for garnish:

Capers, re-hydrated golden raisins

Caper raisin emulsion

Three colored cauliflower small florets, blanched

Chives

Croutons

Serves 8

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

Here is another great recipe for turkey leftovers. This is a nice home-style casserole with lots of veggies. This recipe is from VeryBestBaking.

• 8 oz. dry whole-wheat spaghetti
• 2 1/2 cups chopped broccoli
• 1 red pepper, chopped
• 2 cups chopped mushrooms
• 1 small onion, chopped
• 2 tablespoons olive oil, divided
• 1/4 cup all-purpose flour
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 can (14.5 fl. oz.) reduced sodium chicken broth
• 1 can (12 fl. oz.) evaporated lowfat 2% milk
• 3/4 cup (2.25 oz.) shredded Parmesan cheese, divided
• 2 cups cooked, chopped turkey breast meat

Preheat oven to 350° F. Lightly grease 13 x 9-inch baking dish.

Place the broccoli and a small amount of water in a microwave safe dish, cover and cook for approximately 2 minutes or until the broccoli is just slightly soft. Drain water and set aside.

In one tablespoon of the olive oil, cook in red pepper, mushrooms and onion in a medium skillet until the onion is soft and translucent. Set aside.

Prepare pasta according to package directions. Return pasta to cooking pot. Add all of the vegetables.

Meanwhile, heat the other tablespoon of olive oil in medium saucepan over medium heat. Stir in flour, garlic powder, salt and pepper; cook, stirring constantly, for 1 minute. Remove from heat; gradually stir in broth. Return to heat; bring to boil over medium heat, stirring constantly. Stir in evaporated milk and 1/2 cup cheese; cook over low heat until cheese melts. Remove from heat. Stir in turkey.

Pour cheese sauce over pasta and vegetables; mix lightly. Pour into prepared baking dish. Sprinkle with remaining 1/4 cup cheese.

Bake for 20 to 25 minutes or until lightly browned. Serve immediately.

Serves 10-12

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 very tasty frittata that is great served with a kale side salad. It’s from the cookbook Eggs.

• 1/2 pound bacon, cut crosswise into 1/2–inch strips
• 1 tablespoon extra-virgin olive oil
• 1/2 sweet onion, diced
• Kosher salt and freshly ground pepper
• 1/2 pound cremini or button mushrooms, brushed clean and sliced
• 10 eggs
• 1 tablespoon cream or milk
• 1 teaspoon minced fresh thyme

Preheat the oven to 425 degrees. In a 12-inch ovenproof nonstick frying pan over medium heat, cook the bacon, stirring occasionally, until crisp, about 10 minutes. Using a slotted spoon, transfer the bacon to paper towels. Pour off all but 1 teaspoon of the bacon fat.

Add the olive oil to the pan and return it to medium heat. Stir in the onion with a pinch each of salt and pepper and cook until it just begins to soften, about 5 minutes. Stir in the mushrooms with a pinch each of salt and pepper. Continue cooking until the onion is soft and translucent and the mushrooms are tender, 4-6 minutes more, stirring occasionally.

Meanwhile, in a bowl, whisk together the eggs, cream, thyme, and a pinch each of salt and pepper.

When the onion and mushrooms are done, reduce the heat to medium-low. Add the egg mixture and the bacon and cook, stirring gently, until the eggs begin to set but do not begin to scramble. Cook the eggs, undisturbed, until they begin to set around the edges, 2-3 minutes more. Transfer the frying pan to the oven and bake until the eggs are set around the edges and just firm in the center, about 5 minutes more.

Loosen the sides of the frittata with a spatula and hold a platter over the top of the pan. Holding the sides with hot pads, invert the frittata onto the platter. Cut into wedges and serve warm or at room temperature.

Serves 4-6

Here you can use whatever produce is in season, or that you have on hand. This version is from Super Natural Every Day.

• 2 tablespoons extra-virgin olive oil plus more for drizzling
• 2 small onions, chopped
• 8 ounces new potatoes, unpeeled, sliced into paper-thin rounds
• 2 shallots, chopped
• Fine sea salt
• 8 ounces seasonal vegetables such as zucchini, broccoli or asparagus, cut into 1/2 inch pieces
• 10 large eggs, well beaten
• 1/4 cup crumbled goat or feta cheese (pictures is shredded parmesan I had on hand)
• Small bunch of chives, snipped

Heat oil in a heavy-based ovenproof 12-inche skillet over medium-high heat. Stir in the onions, potatoes, half of the shallots, and two big pinches of salt. Cover and cook, stirring occasionally, until the potatoes are just cooked through, about 5 minutes.

Stir in the seasonal vegetables and cook for another minute or two, until they soften up a bit. Set aside half of this mixture on a plate.

Whisk 1/2 teaspoon salt into the eggs, and pour the eggs into the frying pan. Cook over medium-low heat until the eggs are just set and there isn’t a lot of liquid in the pan, about 5 minutes. To facilitate this, run a spatula underneath the perimeter of the frittata and tilt the pan so the uncooked eggs run to the underside.

Once setting of the egg mixture is good, top it with the vegetables that have been set aside and sprinkle with the cheese and remaining shallot. Place the pan under the broiler on a low setting for a couple of minutes or until the top of the frittata is set and the cheese has slightly melted. Remove the pan and allow the frittata to sit for a couple of minutes. Sprinkle with the chives, drizzle with olive oil and serve warm or at room temperature.

Serves 8

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

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These little casseroles are great for brunch, lunch or dinner. This recipe is from the cookbook Basic to Brilliant, Y’all.

• 16 ounces fresh baby spinach
• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 6 ounces mushrooms, thinly sliced
• 1 clove garlic, very finely chopped
• 1/3 cup heavy cream
• 1/8 teaspoon freshly grated nutmeg
• Coarse salt and freshly ground black pepper
• 4 large eggs
• 2 tablespoons finely grated Parmigiano-Reggiano cheese

Position the oven rack in the upper third of the oven and preheat to 450 degrees. Prepare an ice-water bath by filling a large bowl with ice and water.

To cook the spinach, heat 1/2 inch water in a large skillet over high heat. Add half the spinach and cook until wilted, about 30 seconds. Add the remaining spinach cover, and cook, over medium-high heat until tender, about 60 seconds. Drain well in a colander, then set the colander with spinach in the ice-water bath to set the color and stop the cooking, making sure the spinach is submerged. Remove the colander with spinach to drain. Working with a handful at a time, squeeze the spinach between two dinner plates or by hand to remove any excess liquid. Set aside.

In the same skillet, heat the butter over medium heat. Add the onion and cook until translucent, 3 to 5 minutes. Increase the heat to medium-high, add the mushrooms and cook, stirring occasionally, until softened and any liquid is released, about 4 minutes. Add the garlic and cook until fragrant, 45-60 seconds. Add the cream, nutmeg, and spinach. Season with salt and pepper and bring to a simmer. Remove the pan from the heat.

Divide the spinach-cream mixture among 4 wide ramekins. Top each with an egg, then sprinkle with cheese. Bake until the whites are set and the yolks are still runny, about 8 minutes.

Serves 4

I changed up the original recipe a bit by adding chard to punch up the nutritional value of this dish. It’s a satisfying Italian supper from Woman’s Day Magazine.

• 8 ounce(s) uncooked ziti rigati pasta
• 1 tablespoon olive oil
• 1 medium red bell pepper, chopped
• 2  cubanelle peppers, chopped (optional, I didn’t use)
• 1 medium onion, chopped
• 1 bunch Swiss chard, washed well, dryed, ribs removed and chopped
• 12 ounce(s) (4 links) spicy or sweet Italian sausage (I used chicken sausage)
• 1 cup(s) part-skim ricotta
• 1 1/2 cup(s) shredded part-skim mozzarella (divided)
• 1/4 cup(s) grated Parmesan (divided)
• 1/4 cup(s) chopped parsley
• 2 cup(s) (from a 24- or 26-oz jar) marinara sauce (divided)

Heat oven to 400ºF. Cook pasta in a large pot of lightly salted water as package directs for al dente or firm texture.

Meanwhile, heat oil in large nonstick skillet over medium heat. Add peppers, onion, chard and sausage; cook 6 minutes or until sausage is browned. Remove from heat; cut sausage into 1⁄4-in. slices.

Mix ricotta, 1 cup mozzarella, 3 Tbsp Parmesan and the parsley in large bowl. Drain pasta; toss with cheese mixture, sausage mixture and 1 cup marinara sauce.

Pour pasta mixture into a 3-qt shallow baking dish. Spoon remaining sauce on top; sprinkle with remaining mozzarella and Parmesan. Bake, uncovered, 30 minutes or until bubbly.

Serves 6