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Salt and ground black pepper, to taste

½ cup fresh basil leaves, torn

½ cup grated Parmesan cheese

In a large pot over medium-high, heat the oil. Add the onion and sauté until just tender, about 4 minutes. Add the garlic and thyme and sauté another 2 minutes.

Add the tomatoes and balsamic vinegar. Bring the mixture to a simmer, stirring frequently. Add the bread, stir, cover the pot, then remove it from the heat. Let stand for 20 minutes.

Uncover the pot and stir well to break up the bread. Season with salt and pepper. Stir in the basil and cheese. Serve the soup hot or chilled.

HOW LONG? 30 MINUTES (10 MINUTES ACTIVE)

HOW MUCH? 6 SERVINGS

Cider-Braised Beef Stew

This one’s a little longer than most of my recipes, but a lot faster than most beef stews thanks to the cut of beef used. Don’t substitute traditional stewing cuts, which are tough and require long simmers to tenderize. Bottom sirloin starts tender and stays that way. Serve this with a crusty baguette to mop up the juices.

2 tablespoons olive oil

1 large yellow onion, diced

2 cloves garlic, minced

4 sprigs fresh thyme or 1 teaspoon dried thyme

1 teaspoon smoked paprika

¼ teaspoon ground ginger

2 pounds bottom sirloin or skirt steak, cut into bite-size chunks

1 cup apple cider

2 large carrots, cut into thin rounds

3 small potatoes, cut into small chunks

14½-ounce can diced tomatoes, with juice

1 tablespoon cider vinegar

¼ cup cool water

1½ tablespoons cornstarch

Salt and ground black pepper, to taste

In a large Dutch oven over medium-high heat, combine the oil, onion, garlic, thyme, smoked paprika, and ginger. Sauté until the onion is tender, about 5 minutes.

Add the steak and brown, about 5 minutes. Discard the thyme sprigs. Add the cider, carrots, potatoes, and tomatoes. Stir, then bring to a simmer. Cover and cook until the potatoes are tender, about 25 minutes.

Stir in the cider vinegar. In a small glass, mix together the water and cornstarch, then add it to the stew. Simmer for several minutes, or until the stew thickens. Season with salt and pepper.

HOW LONG? 45 MINUTES (30 MINUTES ACTIVE)

HOW MUCH? 4 TO 6 SERVINGS

Shrimp and Tomato Peanut Soup

In southern and western Africa, peanuts are an important seasoning and thickener. They often are toasted and ground, then used to add rich, nutty flavor as well as velvety body to stews and soups. In this recipe, we save some effort by using peanut butter. Just be sure to use a natural peanut butter (which means the only ingredients should be peanuts and salt).

2 tablespoons peanut oil

1 large yellow onion, diced

1 green bell pepper, cored and diced

3 cloves garlic, minced

¼ teaspoon red pepper flakes

2 tablespoons grated fresh ginger

28-ounce can diced tomatoes, with juices

1 quart chicken broth

1 cup smooth peanut butter

2 cups baby spinach greens

1 pound raw large shrimp, shells and tails removed

Salt and ground black pepper, to taste

¼ cup chopped fresh cilantro

Chopped peanuts, for garnish

In a large saucepan over medium-high, heat the oil. Add the onion, bell pepper, garlic, red pepper flakes, and ginger. Sauté until the onion and pepper are tender, about 5 minutes.

Add the tomatoes and chicken broth, then bring to a simmer.

Add the peanut butter, stirring until dissolved. Transfer the soup to a blender, in batches if necessary, and puree until mostly smooth. Return the soup to the pot.

Add the spinach and simmer until wilted, about 3 minutes. Add the shrimp and simmer until cooked through, about 5 minutes.

Season with salt and pepper, then stir in the cilantro. Ladle into serving bowls and garnish with peanuts.

HOW LONG? 30 MINUTES

HOW MUCH? 6 SERVINGS

Spicy Carrot Bisque

This recipe also works well with other root vegetables, such as potatoes, parsnips, and sweet potatoes, as well as butternut and other winter squashes.

2 tablespoons canola or vegetable oil

1½ pounds carrots, cut into small chunks