Giada's Feel Good Food (15 page)

for the topping:
In a food processor, blend the almonds and cheese until finely ground.

Preheat the broiler.

Spoon the filling into the bell peppers and sprinkle each pepper with 1 tablespoon of the topping. Drizzle with the olive oil. Broil until a golden crust forms, 2 to 3 minutes.

Once you make this pasta and taste it, you are going to start craving it all the time! The grilled corn adds a nice smoky flavor while the artichoke pesto lends richness to the dish. The cheese-free (vegan) pesto gets its flavor from a combo of fresh oregano and parsley, walnuts, artichokes, and lemon. I could eat it by the spoonful, it's so good! You can dress this up with shrimp or salmon, but I like it just the way it is.
serves 6

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes. Drain, reserving ½ cup pasta water, and put the pasta in a large bowl.

Put a grill pan over medium-high heat or preheat a gas or charcoal grill.

Grill the corn, turning frequently, until the corn is tender, about 10 minutes. Allow the corn to cool slightly. Using a large knife, remove the kernels from the cob and add the kernels to the bowl.

for the pesto:
In a food processor, combine 2 cups of the artichokes, the walnuts, parsley, oregano, lemon zest, lemon juice, garlic, salt, pepper, and oil. Blend, scraping down the sides of the bowl as needed, until the mixture is thick and smooth.

Chop the remaining artichoke hearts into ¾-inch pieces and add to the bowl. Add the pesto, tomatoes, cheese, and reserved pasta water. Toss until all the ingredients are coated. Serve warm or at room temperature.

I
live
on this hearty delicious soup in winter! I start making it right after Thanksgiving using leftover turkey. I absolutely love it; it just makes me happy and is one of those dishes I crave when it is cool outside. Also, it's really pretty, which soups aren't always.
serves 4

Heat the oil in a large pot over medium-high heat. Add the shallots, carrots, and bell pepper and sauté, stirring frequently, until beginning to brown and soften slightly, 8 to 10 minutes. Add the turkey and stir until the meat turns white and begins to color very slightly around the edges, 5 to 7 minutes. Add the herbes de Provence and stir for 1 minute.

Add the broth, diced tomatoes, and cooked rice and bring to a boil. Stir in the kale and season with ¾ teaspoon of the salt and the black pepper. Reduce the heat to medium-low. Cover and simmer until the vegetables are tender, about 15 minutes. Season with the remaining ¼ teaspoon salt.

Ladle the soup into bowls. Sprinkle with the parsley and the Parmesan cheese.

I first had something similar to this in London during the Olympics. I really enjoyed it, especially the bit of a licorice flavor from the fennel. If you wouldn't think of putting lettuce in a soup, you should; it adds a light flavor and texture to go with the body and richness from the peas. A touch of butter rounds everything out. This is definitely a
green
soup. Serve it hot or at room temperature.
serves 4

Melt the butter in a large heavy saucepan over medium heat. Add the fennel and shallots. Cover and cook, stirring occasionally, until the vegetables soften, 6 to 7 minutes. Add the lettuce and stir until it wilts, 1 to 2 minutes. Mix in the peas, broth, and 1 cup water. Bring the soup to a boil. Cover, reduce the heat to medium-low, and simmer until the vegetables are just tender, 5 to 6 minutes.

Puree the soup, in batches, in the blender until smooth, adding some fennel seeds to each batch. Combine the batches in a large bowl and return all of the soup to the same pot. Add the salt and pepper. Reheat the soup over low heat, thinning with a little water if it is too thick.

Ladle the soup into bowls. Garnish with a sprinkle of fennel fronds and serve.