Lemony shrimp with bean stew

Active: 30 minutes; Total: 30 minutes; Serves: 4

Lemon zest	1 teaspoon
Lemon juice	2 tablespoons
Paprika, smoked	½ teaspoon
Garlic, grated	2 cloves
Salt, kosher	¾ teaspoon +
Pepper, freshly ground	¾ teaspoon +
Shrimp, deveined, peeled	1 pound
Butter, unsalted	4 tablespoons
Leeks, trimmed, halved lengthwise, white and light green parts sliced crosswise ½-inch thick strips	2 large
Cannellini beans, rinsed	15 ounces
Chicken stock, low sodium	2 cups
Parsley, fresh, finely chopped	2 tablespoons
Bread, toasted

1. In a medium bowl, combine the zest, paprika, garlic, ¾-teaspoon salt, and ¾-teaspoon pepper; add the shrimp, tossing to coat. 
2. In a large pot, melt the butter over medium-high heat. 
3. When the butter is foaming, add the shrimp and cook, stirring occasionally, until pink and starting to curl, 2 to 3 minutes. 
4. Using a slotted spoon, transfer the shrimp to a plate; set aside. 
5. Add the leeks, season with salt and pepper, and cook over medium heat until the leeks are soft and starting to brown on the edges, 4 to 5 minutes, stirring occasionally. 
6. Add the beans and chicken broth, and bring to a boil over high heat. 
7. Lower the heat and simmer about 8 to 10 minutes. 
8. Stir in the reserved shrimp and any juices from the plate, parsley, and lemon juice; season with salt and pepper. 
9. Serve with toasted bread. 

Recipe from nytimes.com.

High-flying turkey & black bean chili

Beans, black, cooked, rinsed	30 ounces
Lime juice, freshly squeezed
Salt, sea
Oil, extra-virgin olive	3 tablespoons
Onion, yellow, chopped	1 large
Garlic, minced	1 clove
Jalapeño, deribbed, chopped	1
Chili powder	2 teaspoons
Ancho chili powder	1 teaspoon
Paprika, smoked	1 teaspoon
Cumin, ground	1 teaspoon
Oregano, dried, gently crushed in your hand	1 teaspoon
Cinnamon, ground	½ teaspoon
Turkey, ground	1 pound
Tomatoes, fire roasted, crushed	28 ounces
Piquillo peppers, roasted, chopped	2
Maple syrup, grade B	1 tablespoon
Lime juice, freshly squeezed
Cilantro avocado cream
Avocado, halved, flesh scooped out	1
Water	2 tablespoons
Lime juice	¾ teaspoon
Cilantro, coarsely chopped	2 teaspoons
Salt	¼ teaspoon

1. In a bowl, combine the beans with a spritz of juice and a pinch of salt; set aside. In a 6-quart pot, heat the oil over medium heat. 
2. Add the onions and a pinch of salt, and sauté for 3 minutes, until the onions are translucent. 
3. Add the garlic, jalapeño, chili powder, ancho powder, paprika, cumin, oregano, and cinnamon, and sauté for another minute. 
4. Add the turkey, and break up the meat with a wooden spoon, and brown for about 3 minutes. 
5. If the pan is too dry or the spices stick, pour in a little juice from the tomatoes to deglaze the pan, stirring with the wooden spoon to loosen any bits stuck to the pan. 
6. Add the tomatoes and another pinch of salt, then the peppers and beans; stir to combine. 
7. Bring to a simmer over medium-low heat, then cover and simmer for 20 minutes, stirring occasionally. 
8. Remove the cover and simmer for 10 minutes more, stirring occasionally. 
9. Stir in the maple syrup. 
10. Taste, and add the lime juice and salt, as needed. 
11. Place the avocado, water, juice, cilantro, and salt in a blender, and process until smooth, about 1 minute; transfer to a small bowl. 
12. Serve the soup in bowls garnished with a dollop of the cilantro avocado cream. 

Recipe mildly adapted from The Healthy Mind Cookbook by Rebecca Katz.

Cuban-style black beans

Beans, dried black, rinsed, drained	1 pound
Onions, halved	2 medium
Bell peppers, green, halved	2 medium
Bay leaves	2 + 2
Water, cold	8 cups
Garlic, smashed	3 cloves
Salt, kosher	1 teaspoon +
Oil, extra-virgin olive	¼ cup + 2 tablespoons
Wine, dry white	¼ cup
Cumin, ground	1 ½ teaspoons
Oregano, dried	1 ½ teaspoons
Tomato paste	1 teaspoon
Pepper, freshly ground	1 teaspoon
Cilantro, chopped
Lime wedges

1. Combine the beans, half an onion, half a pepper, 2 bay leaves, and water in a pressure cooker. 
2. Lock the lid, select Beans (if using an InstantPot), press Adjust to set the pressure on high, and set the timer for 15 minutes. 
3. Release the pressure naturally, and discard the onion, pepper, and bay leaves. 
4. Finely chop the remaining onion and pepper halves. 
5. Sprinkle 1-teaspoon salt on the smashed garlic, and rub to form a paste. 
6. Heat ¼-cup oil in a large skillet over medium heat. 
7. Add the onion, peppers, and garlic-salt paste. 
8. Cook, stirring occasionally, until the onions are translucent, about 8 minutes. 
9. Stir in the remaining 2 bay leaves, wine, cumin, oregano, and tomato paste. 
10. Cook, stirring, until the tomato paste is incorporated and the wine has evaporated, about 2 to 3 minutes. 
11. Remove the cover from the pressure cooker, select Sauté, and stir in the onion-pepper mixture; season with salt and pepper. 
12. Simmer until the beans are cook through, about 30 minutes. 
13. Drizzle with remaining 2-tablespoons oil. 
14. Serve the beans with cilantro and lime wedges. 

Recipe from Food&Wine Magazine, March 2018.

Summer vegetable soup

Oil, extra-virgin olive or schmaltz	2 tablespoons + 1 tablespoon
Garlic, minced	2 tablespoons
Onion, finely chopped	1 large
Salt, kosher
Pepper, freshly ground
Stock, chicken	2 quarts
Turmeric, peeled, finely grated	1 tablespoon
Ice bath
Green beans, trimmed, cut into 1-inch lengths	¼ pound
Peas, thawed if frozen	½ cup
Beans, garbanzo, drained	15 ounces
Corn kernels	1 ear
Tomatoes, cherry, cut in half	1 cup
Lime juice, fresh	1 tablespoon
Dill, finely chopped	¼ cup
Parsley, finely chopped	¼ cup
Green onions, finely sliced	¼ cup

1. In a large saucepan, heat 2-tablespoons oil over moderate heat. 
2. Add the garlic, and cook, stirring, until lightly browned, about 2 minutes. 
3. Add the onion and season generous with salt and pepper; cook, stirring occasionally, until softened, about 5 minutes. 
4. Add the stock and turmeric, and bring to a boil. 
5. Simmer over moderately low heat until reduced to 6 cups, about 30 minutes. 
6. Meanwhile, in a medium saucepan of salted boiling water, blanch the green beans until crisp-tender, about 3 minutes. 
7. Using a slotted spoon, transfer the green beans to the ice bath to cool. 
8. Add the peas to the saucepan, and blanch until crisp-tender, about 1 minute. 
9. Drain well, and transfer to the ice bath to cool; drain well, and set aside. 
10. Wipe out the saucepan, and heat 1-tablespoon oil over moderate heat. 
11. Add the corn, and cook, stirring, until crisp-tender, about 3 minutes. 
12. Stir the beans, peas, corn, tomatoes, and lime juice into the broth, and season with salt and pepper. 
13. Stir in the herbs, and serve immediately. 

Recipe mildly adapted from Food&Wine Magazine, June 2017.