Tuscan Tomato Soup

Ingredients

• 1 onion
• 1 celery stick
• 1 carrot
• 1 garlic clove
• 4 tablespoons extra virgin olive oil
• 4 medium (600 grams) very ripe roma tomatoes
• 4 slices of stale whole wheat bread from grocery bakery, diced
• 1 bunch fresh basil leaves
• 3 to 4 sage leaves (optional)
• Salt and pepper to taste

Directions

1. Peel the tomatoes and remove seeds into a bowl. Place the peeled tomatoes into another bowl.
2. Strain the juice from the removed seeds into the bowl of tomatoes. Discard the seeds and skin.
3. Finely chop the onion, celery, carrots, and garlic.
4. Put the olive oil in a saucepan and turn heat to medium. Add the chopped vegetables and sauté until the onion is soft and translucent.
5. Add the tomatoes to the pan along with salt and pepper. Cook for about 20 minutes.
6. Add the bread and about two cups of water.
7. Rip the basil (and optional sage) in large pieces and stir into the soup. Cook for about five more minutes or until the soup is consistent and not watery.
8. Arrange the soup in single serving dishes and top with a small amount of olive oil and basil leaves. Serve warm or cold.

Spaghetti with Lemon and Creamy Spinach

Ingredients

• 1/2 pound whole wheat spaghetti
• 1 1/2 cups plain low-fat yogurt
• 1 tablespoon all-purpose flour
• 1 tablespoon extra-virgin olive oil
• 4 garlic cloves, minced
• 10 ounces baby spinach
• Finely grated zest of 2 lemons
• 1 tablespoon fresh lemon juice
• Salt and freshly ground pepper
• 1/4 cup freshly grated Parmesan cheese

Directions

1. In a large saucepan of boiling salted water, cook the spaghetti until al dente. Drain and return to the saucepan.
2. Meanwhile, in a bowl, whisk the yogurt with the flour until smooth. In a large skillet, heat the olive oil. Add the garlic and cook over moderately low heat, stirring occasionally, until fragrant, about two minutes. Add the yogurt and bring to a simmer over moderate heat, stirring. Add the spinach by the handful and cook until wilted, stirring. When all of the spinach has been added, stir in the lemon zest and juice and season with salt and pepper.
3. Add the sauce to the spaghetti and toss well to coat. Mound in bowls, sprinkle with the Parmesan and serve right away.

Chicken Piccata

Ingredients

• 2 large lemons
• 1 1/4 lbs. skinless, boneless chicken tenderloins, fat trimmed
• Salt and ground black pepper
• ½ cup unbleached all-purpose flour
• 4 tablespoons canola oil
• 1 small shallot, minced (about 2 tablespoons) or 1 small garlic clove, minced (about 1 teaspoon)
• 1 cup low-sodium chicken broth
• 2 tablespoons small capers, drained
• 3 tablespoons unsalted butter, softened

Directions

1. Adjust oven rack to lower-middle position, set large heatproof plate on rack, and heat oven to 200 degrees.
2. Halve one lemon pole to pole. Trim ends from one half and cut crosswise into slices one-eighth to one-quarter inch thick; set aside. Juice remaining half and whole lemon to obtain one-quarter cup juice. Reserve.
3. Sprinkle both sides of chicken generously with salt and pepper. Measure flour into pie tin or shallow baking dish. Working one tenderloin at a time, coat with flour, and shake to remove excess.
4. Heat heavy-bottomed 12-inch skillet over medium-high heat until hot, about two minutes. Add 2 tablespoons oil and swirl pan to coat. Lay half of chicken pieces in skillet. Sauté tenderloins without moving them until lightly browned on first side, two to two and a half minutes. Turn tenderloins and cook until second side is lightly browned, two to two and a half minutes longer. Remove pan from heat and transfer tenderloins to plate in oven. Add remaining two tablespoons oil to now-empty skillet and heat until shimmering. Add remaining chicken pieces and repeat.
5. Add shallot or garlic to now-empty skillet and return skillet to medium heat. Sauté until fragrant, about 30 seconds for shallot or 10 seconds for garlic. Add stock and lemon slices, increase heat to high, and scrape skillet bottom with wooden spoon or spatula to loosen browned bits. Simmer until liquid reduces to about one-third cup, about four minutes. Add lemon juice and capers and simmer until sauce reduces again to one-third cup, about one minute. Remove pan from heat and swirl in butter until butter melts and thickens sauce; swirl in parsley. Spoon sauce over chicken and serve immediately.