Serves 2 to 3


1/2 pound spaghetti [I use whole wheat but use whatever you prefer]
1/4 cup extra virgin olive oil
2 cloves garlic, sliced lengthwise as thinly as possible
2 tablespoons lemon zest, from 1-2 lemons
juice from 1 lemon
1 pinch red pepper flakes
1 cup fresh ricotta, homemade or best quality
4-6 tablespoons leftover ricotta whey or leftover pasta boiling water
4 cups lightly packed arugua
salt
Bring a pot of well salted water to boil
While the water is coming to a boil, slice the garlic and put a small saute over low heat. Add the olive oil, the garlic, and a nice pinch of salt. Let the oil and garlic slowly heat up. You don't want the garlic to brown. You are just warming the oil and letting garlic infuse it.
While the oil and garlic are doing their thing, zest the lemon and wash and dry the arugula.
Once the water comes to a boil, add the pasta and cook until al dente. Drain and reserve some pasta water if you don't have any ricotta whey.
Once the pasta is boiling, turn the heat under the saute pan to as low as it goes and add the ricotta, lemon zest, and a pinch of red pepper flakes. You just want it all to warm it up while the pasta is cooking.
Once you drain the pasta, add it to the saute pan and toss well. Add 1/4 cup of whey or cooking water and the arugula and toss again to coat and wilt the arugula. If you feel it is too dry, add up to 2 more TB of whey or cooking water. Taste for salt and add the juice from 1/2 a lemon and toss once more.
Serve, topping each bowl with a few sprinkles of coarse salt or fleur de sel and a few drops of lemon juice."

from here

2 large leeks
2 pound yukon gold potatoes, cubed
5 cups vegetable broth
2 cups water
1 tablespoon unsalted butter
1 teaspoon minced fresh dill
1/4 teaspoon white pepper
1/4 cup dry white wine
1/4 cup whipping cream (optional)

1. Remove the leeks' root and tough outer; halve lengthwise.

2. Soak in 10 cups of water with 2 tablespoons of white vinegar for 30 minutes.

3. Rinse well and chop.

4. Melt butter in a large stock pot over a medium-high heat.

5. Add chopped leeks, cook till softened.

6. Add the remaining ingredients.

7. Simmer over a medium-low heat until the potatoes fall apart (about 1 hour).

8. Remove from heat.

9. Using an immersion blender, puree to desired thickness.

from HERE

Serves 6 to 8

Use all manner of kale, chard or other hearty greens in this filling cold weather soup. Look for Parmigiano Reggiano rinds, ideal for flavoring soups and stews, in the specialty cheese department.
Ingredients:

2 tablespoons olive oil
3 cloves garlic, chopped
1 medium yellow onion, chopped
1 bay leaf
Salt and pepper to taste
4 plum tomatoes, cored and chopped
2 carrots, chopped
8 cups water
1 bunch Swiss chard (about 3/4 pound), roughly chopped
1/2 bunch escarole (about 1/2 pound), stemmed and roughly chopped
1/2 pound dried bowtie (farfalle) pasta
1 (3-inch) Parmigiano Reggiano rind, plus grated Parmigiano Reggiano for garnish
1/4 pound baby spinach
Directions:

Heat oil in a large pot over medium heat. Add garlic, onions, bay leaf, salt and pepper and cook, stirring often, until caramelized, about 15 minutes. Add tomatoes and cook until most of the liquid is released and absorbed, about 5 minutes more. Add carrots and water and bring to a boil, scraping up any browned bits from the bottom of the pot.

Stir in Swiss chard, escarole, pasta and Parmigiano Reggiano rind, reduce heat, cover and simmer until broth is flavorful and greens and pasta are tender, about 15 minutes. Stir in spinach and season with salt and pepper.

Remove and discard bay leaf and rind from soup then ladle into bowls, garnish with grated cheese and serve.

~I really want to try this one - haven't found any place to get Parmigiano Reggiano rind :(

Ingredients

2 onions, chopped
2 cloves garlic, minced
1 teaspoon grated fresh ginger
6 cups water
1 cup red lentils
1 (15 ounce) can garbanzo beans, drained
1 (19 ounce) can cannellini beans
1 (14.5 ounce) can diced tomatoes
1/2 cup diced carrots
1/2 cup chopped celery
1 teaspoon garam masala
1 1/2 teaspoons ground cardamom
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground cumin
1 tablespoon olive oil
Directions

In large pot saute; the onions, garlic, and ginger in a little olive oil for about 5 minutes.
Add the water, lentils, chick peas, white kidney beans, diced tomatoes, carrots, celery, garam masala, cardamom, cayenne pepper and cumin. Bring to a boil for a few minutes then simmer for 1 to 1 1/2 hours or longer, until the lentils are soft.
Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir and enjoy!

from HERE

Red Lentil Dal with Cumin Fried Onions and Wilted Spinach

2 cups dried red lentils, rinsed
6 cups water
1 (1 x 1 inch) hunk fresh ginger, peeled but left whole
1/4 tsp ground turmeric
2 cloves of garlic, 1 peeled but left whole, the other chopped
1 cinnamon stick
1/2 bunch spinach (about 2 cups) washed thorough, stemmed, dried and chopped coarsely
1 3/4 tsp salt
1 tbsp vegetable oil
1 1/2 tsp cumin seeds
1 medium sized onion, sliced in half and then into half-moons
1/4 tsp cayenne
1 dozen grape or pear tomatoes, halved lenthwise
a squeeze of lemon (optional)

1. Place the rinsed lentils in a heavy-bottomed pot and add water. Add the ginger, turmeric, whole garlic clove and the cinnamon stick. Bring to a lively simmer, then lower the heat, cover and cook the lentils at a gentle simmer for about 30 minutes. Remove the ginger, garlic and cinnamon stick. Add the salt, taste, then add more as needed.

2. Add the spinach, give it a quick stir, and return the cover to the pot. The spinach will wilt quickly.

3. Meanwhile, in a 9 or 10 inch skillet, heat the oil over medium heat and add the cumin seeds. Cook briefly (15 seconds) then add the garlic and onions. Cook over medium heat, allowing the onions to brown at the edges, at least 5 minutes. Add the cayenne and tomatoes, stir to coat, and taste for salt. Transfer the fried onion mixture to the dal, stir, and serve. If using squeeze the lemon over the dish as a last minute flavour spritz.

This recipe is from The Meat Lover's Meatless Cookbook by Kim O'Donnel.

Found online HERE

Ingredients:

1 1/2 cups lentils
3 1/2 cups water or vegetable broth
2 onions, diced
2 cloves garlic, minced
3 tbsp olive oil
2 cups pre-cooked rice
1/2 tsp salt
1/4 cup ketchup or barbecue sauce
1/2 tsp sage
1/2 tsp Italian seasoning
Preparation:

Pre-heat oven to 350 degrees.
In a large soup or stock pot, simmer the lentils in water or vegetable broth until cooked, about 30 minutes. Drain thoroughly then mash the lentils until they are half mashed.

Sautee the onions and garlic in olive oil for 3 to 5 minutes, or until soft.

Combine the onions, garlic and olive oil with the mashed lentils and add the rice, salt, ketchup or barbecue sauce, sage, and Italian seasoning.

Gently press the mixture into a lightly greased loaf pan. Drizzle a bit of extra ketchup on top if desired.

Bake for 1 hour. Allow to cool slightly before serving, as this will help the lentil loaf to firm up.

Makes six servings.

Nutritional information:
Calories: 325; Calories from Fat: 69
% Recommended Daily Value:
Total Fat: 7.6g; 12%
Saturated Fat: 1.1g; 5%
Cholesterol: 0mg; 0%
Sodium: 315mg; 13%
Total Carbohydrates: 50.0g; 17%
Dietary Fiber: 15.5g; 62%
Protein: 14.4g
Vitamin A 2%, Vitamin C 11%, Calcium 5%, Iron 25%

from HERE

Ingredients
3/4 cup pearl barley
11 cups vegetable stock (see recipe for Roasted Vegetable Soup)
2 tablespoons extra-virgin olive oil
1 1/2 cups chopped onion
1 cup chopped carrots
1/2 cup chopped celery
1 cup thinly sliced mushrooms
Salt to taste
1/2 bunch parsley


Instructions
1. In a saucepan, combine the barley and 3 cups of vegetable stock. Bring to a boil over medium heat, cover, and simmer for 1 hour, or until the liquid is absorbed.

2. Meanwhile, heat the olive oil in a large pot and add the onion, carrots, celery, and mushrooms. Cover and cook the vegetables for about 5 minutes, until they begin to soften.

3. Add the remaining vegetable stock and simmer 30 minutes, covered.

4. Add the barley and simmer 5 minutes more. Add salt to taste and ladle into bowls. Serve garnished with chopped fresh parsley.

from here