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Thumb_11555_Basic Minestrone Soup

Thumb_11555_Basic Minestrone Soup

Minestrone started as the classic “garbage soup." The idea is that you do not go grocery shopping to make minestrone, but use whatever you have on hand -- extra vegetables, canned goods, frozen vegetables or leftovers. Read more about this recipe at VeganYumYum.

Thumb_12114_Light And Fresh Minestrone Soup

Thumb_12114_Light And Fresh Minestrone Soup

This has a light, healthful flavor and is not as heavy as some minestrones. Dice the ingredients small so there are no unwieldy pieces of vegetables. Read more about this recipe at the Washington Post.

Thumb_7728_Macaroni And Cheese

Thumb_7728_Macaroni And Cheese

Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."

Thumb_19600_Soupe Au Pistou

Thumb_19600_Soupe Au Pistou

Use leftover caponata and arugula pesto to make a novel version of this classic French soup. This recipe is part of Andrew Schloss's Sunday Dinners.

Thumb_8885_Lobster Mac And Cheese

Thumb_8885_Lobster Mac And Cheese

You can buy uncooked lobster tails at the market and just remove the meat from the shell. Or, if you are buying a whole lobster, I've found it easier to steam or boil it for 1 minute exactly, drain and then remove the meat. Read more about this recipe at Steamy Kitchen.

Thumb_9173_French Mixed Vegetable Soup

Thumb_9173_French Mixed Vegetable Soup

The leeks give this soup its French flair. The short cooking time ensures that all the vegetables retain their own fresh flavor, as well as getting the soup to your table that much quicker.

Thumb_19481_Beef And Artichoke Provencale

Thumb_19481_Beef And Artichoke Provencale

Use leftover braised sirloin tips with roasted garlic to save time on this satisfying dish. This recipe is part of Andrew Schloss's Sunday Dinners.

Thumb_17688_Twelve-Minute Pasta Bolognese

Thumb_17688_Twelve-Minute Pasta Bolognese

A quick version of a classic bolognese sauce is a great vehicle for leftover meats and vegetables. This recipe is part of Andrew Schloss's Sunday Dinners.

Thumb_7175_Pasta With Butternut Squash, Arugula And Feta

Thumb_7175_Pasta With Butternut Squash, Arugula And Feta

The bold flavors -- butternut squash, arugula and feta -- in this dish make it a good match for a hearty whole wheat pasta like penne or fusilli. Start your pasta when the squash is halfway done if you want the timing to come together seamlessly.

Thumb_9596_Baked Rigatoni With Ground Turkey, Radicchio And Parmesan

Thumb_9596_Baked Rigatoni With Ground Turkey, Radicchio And Parmesan

Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."

Thumb_5180_Agnolotti With Eggplant, Tomatoes And Garlic

Thumb_5180_Agnolotti With Eggplant, Tomatoes And Garlic

Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."

Thumb_5028_Whole Wheat Linguine With Andouille, Carrots And Tarragon

Thumb_5028_Whole Wheat Linguine With Andouille, Carrots And Tarragon

In this simple pasta dish whole wheat noodles stand up well to smokey andouille sausage. Tomato sauce and carrots balance that richness, and fresh tarragon adds an aromatic note.


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