Recipes From Claire’s Corner Copia

Pasta With Broccoli, Garlic, White Beans, and Lemon
4 qts. lightly salted water
1 lb. ziti or other pasta
1 lb. broccoli, bottom 1/2 inch of stems trimmed, stems cut into 1/2-inch diagonal slices,
florets broken into medium-sized pieces
3 Tbsp. extra-virgin olive oil
6 large cloves garlic, thickly sliced
1 small jalapeño pepper, finely chopped
Salt and pepper, to taste
1 1/2 cups cooking water reserved from pasta
3 Tbsp. freshly squeezed lemon juice
1 14-oz. can Great Northern beans, drained, rinsed, and drained again
1/4 cup soy cheese, optional

• Bring the lightly salted water to a boil in a large covered pot over high heat. Stir in the pasta and cook according to the package directions. Two minutes before the pasta is tender, add the broccoli and stir well to mix. Continue cooking for about 2 minutes, or until the pasta is done.
• Drain the pasta, reserving 1 1/2 cups of the cooking water.
• In the same pot, heat the olive oil over medium heat. Add the garlic, jalapeño pepper, salt, and pepper. Stirring occasionally, cook for about 3 minutes, or until the garlic is golden brown but not burned.
• Add the drained pasta, the reserved cooking water, the lemon juice, and the beans. Sprinkle with additional salt and pepper. Stir well to combine. Stirring frequently, cook for approximately 1 minute, or until heated through. Adjust the seasonings as needed. Turn into a serving bowl. Sprinkle with the grated soy cheese if desired.

Makes 6 servings

Tomato Soup With Broccoli and Brown Rice
3 Tbsp. extra-virgin olive oil
4 large cloves garlic, coarsely chopped
2 large shallots, finely chopped
1 large sweet onion, coarsely chopped
Salt and pepper, to taste
2 35-oz. cans San Marzano whole peeled tomatoes in juice, squeezed with your hands to
crush
2 qts. water
1/2 cup coarsely chopped Italian flat-leaf parsley
2 Bay leaves
1 Tbsp. dried tarragon or 3 Tbsp. fresh tarragon, chopped
1/2 cup Marsala wine
1 cup brown rice
1 large bunch broccoli, bottom 1/2 inch of stems trimmed, then stems diced and florets
coarsely chopped

• Heat the oil in a large pot over medium-low heat. Add the garlic, shallots, and onion. Sprinkle with the salt and pepper. Cover and cook, stirring occasionally, for approximately 5 minutes, or until the onion has softened. Add the tomatoes, water, parsley, Bay leaves, tarragon, and Marsala wine. Raise the heat to high, cover, and bring to a boil.
• Lower the heat to medium and cook at a medium boil, stirring occasionally, for 1 hour. Add the rice. Cover and continue cooking at a medium boil, stirring frequently, for approximately 20 minutes, or until the rice is barely tender. Stir in the broccoli stems and florets and continue cooking, stirring frequently, for 5 minutes, or until the rice is tender. Adjust the seasonings if desired.

Makes 6 to 8 servings

Mixed Mushroom Roast
1 1/2 lbs. assorted mushrooms, including cremini, button, oyster, maitake, and shiitake,
sliced
3 Tbsp. extra-virgin olive oil
3 Tbsp. white wine
2 cloves garlic, finely chopped
2 shallots, finely chopped
1/4 cup fresh mint leaves, cut into strips
10-12 fresh basil leaves, cut into strips
Salt and pepper, to taste

• Preheat the oven to 400°F.
• Place all the ingredients in a bowl and toss well to coat.
• Spray a jellyroll pan with olive-oil spray.
• Turn the mushrooms into the prepared pan. Using a rubber spatula, remove the juices, then evenly arrange the mushrooms. Bake for approximately 40 minutes, or until deep brown and caramelized.
• Serve immediately at room temperature.

Makes 6 servings

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