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Barley MinestroneThis rendition of the classic Italian vegetable and bean soup uses barley instead of pasta. Simmering a piece of the rind from Parmigiano-Reggiano in the soup is a traditional way of adding flavor. When you finish off a wedge of Parmigiano, just stash the rind in the freezer so you always have it on hand when you need it.
Quinoa-Black Olive Cakes with Baby GreensLove quinoa but want to expand your repertoire beyond the usual grain salad or pilaf? These crisp-crusted quinoa cakes provide a mild canvas for the bold flavors of olives, peppers, and greens. With white beans to give them some heft and heartiness, they make a terrific meatless main course.
Quick Veal CacciatoreTender and flavorful, veal cutlets are lean and quick-cooking. If veal isn't for you though, feel free to substitute chicken cutlets for a classic cacciatore.
Kale and White Bean Soup with SausageThis garlicky soup is a snap to pull together, and most of the ingredients are basic pantry staples. The whole thing is ready in about an hour, but the soup’s complex flavors belie the quick cooking time. You can serve it as soon as the kale is tender, but letting it sit for an hour and then reheating gently makes it even better (wait to add the lemon until just before serving). Crusty cheese toasts make an excellent accompaniment.
Grilled Pepper PanzanellaThis bread salad gets a double dose of smoky flavor from grilled peppers and grilled bread. It’s delicious for lunch or a light supper with fish or chicken.
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