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4. Serve immediately in soup bowls, garnished with the chives.

tahini and its many delights

When I was a child, my mother did not allow me or my brother to eat any refined sugar (this may not come as any surprise to you, if you know my mom). One of the few sweet treats we were allowed was called halva or halwa, a Middle Eastern confection comparable to fudge, which is often made with honey and tahini.

Tahini is a creamy sesame paste made popular by the Middle Eastern dish hummus, a dip made with garbanzo beans, lemon juice, garlic, and olive oil. Tahini from the Middle East is light beige in color; it is made from hulled and lightly toasted sesame seeds. The East Asian version, which is referred to as sesame paste, is less common. It is black because it is made from unhulled black sesame seeds, and it has a slightly more bitter taste.

Incredibly versatile, tahini can be mixed into dressings, dips, and soups, and spread on bread much like peanut butter. It is a concentrated food source and a nutrient power-house. Tahini consists of 20 percent protein, it is rich in calcium, and is one of the best sources of vitamins E (a powerful antioxidant that helps prevent degenerative diseases), F (said to play an important role in the regulation of cholesterol levels), and T (thought to strengthen red blood cells). It also contains high levels of many of the B vitamins and is one of the best sources of methionine, an essential amino acid.

Tahini must be stored in the refrigerator once the jar has been opened, where it will last for almost a year.

green tip

To maximize the shelf life of fresh herbs, treat them like cut flowers: cut off the ends and place them in a glass or jar of water and store them in the refrigerator. Herbs will last up to 10 days when stored this way. To save space in the refrigerator, keep your herb bouquets out on your kitchen counter; they won’t last as long but will add a nice touch to your kitchen décor.

hearty miso soup

SERVES 6 TO 8

In Japan, miso soup is often served with breakfast as well as lunch and dinner. It is a clear, nourishing broth that is believed to wake up the nervous system as well as aid digestion. It is usually served in small bowls with tofu and seaweed. Miso paste, once only found in Japanese specialty markets, is widely available in big chain health food stores. It is made of fermented soybeans and comes in many different varieties. I prefer white miso for its mild, almost sweet taste. I wanted this hearty miso soup to be more like a meal, perfect for dinner on a late night or a cold winter evening.

1

small yellow or white onion, thinly sliced lengthwise

3 to 6

ounces medium shiitake mushrooms, stemmed and thinly sliced

2

small zucchini, grated on medium holes

2

medium carrots, peeled and grated on medium holes

One

1-inch piece ginger, peeled and julienned

5

tablespoons miso paste

2

tablespoons coarsely chopped fresh cilantro

2

scallions, chopped (white and green parts)

1. Combine the onion, mushrooms, zucchini, carrots, and ginger in a large pot. Add 2 quarts of water and bring to a boil. Lower the heat and simmer uncovered for 10 to 15 minutes, until the vegetables have softened slightly, but are still firm.

2. Remove 1 cup of liquid and transfer to a small bowl and mix in the miso paste, stirring until it forms a smooth liquid. Return the miso liquid to the pot. Add the cilantro and scallions and mix well. Simmer for 1 minute and serve hot.

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COOK’S NOTE: It is best not to boil miso because prolonged cooking at high heat is said to diminish the flavor as well as any health benefits.

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chunky tuscan bean soup with swiss chard and pancetta

8 SERVINGS

Bean soup is a staple in Tuscany, Italy. It comes in many variations—basically, whatever you can get in the pot. Making this soup is a great way to use up day-old bread, and feel free to use up any leftover fresh veggies, too. Rich in