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crostini

MAKES 10

10 1/3-inch-thick slices rustic Italian bread

10 tablespoons extra-virgin olive oil

1 tablespoon coarse salt

Preheat the oven to 400°F. Arrange the bread in a single layer on a rimmed baking sheet. Brush with the oil; sprinkle with the salt. Bake until the edges are golden, 5 to 8 minutes.

spring vegetable soup with pesto

SERVES 6

1 cup dried navy or white beans, rinsed

1 bay leaf

1 teaspoon fresh thyme, finely chopped

2 medium leeks, diced and rinsed well

2 medium carrots, diced

8 ounces Red Bliss or Yukon Gold potatoes, peeled and cubed

1 pound plum tomatoes, cubed

2 cups low-sodium vegetable broth

2 small garlic cloves

2 cups loosely packed fresh basil leaves

¼ cup finely grated Parmesan cheese

2 tablespoons extra-virgin olive oil

4 ounces green beans, cut into ½-inch pieces

1 small zucchini, cubed

1 cup fresh shelled or thawed frozen peas

1 teaspoon coarse salt

Freshly ground pepper

1. Cover the beans with 6 cups cold water in a large pot. Bring to a boil; remove from heat. Let stand, covered, 1 hour.

2. Drain the beans; return to the pot. Cover with 3 quarts cold water. Add the bay leaf and thyme; bring to a boil. Reduce heat to medium; simmer, partially covered, until the beans are barely tender, about 2 hours.

3. Add the leeks, carrots, potatoes, tomatoes, broth, and 2 cups water. Simmer, partially covered, until the beans are tender, about 30 minutes to 1 hour.

4. Make the pesto: Finely chop the garlic in a food processor. Add the basil; process. Add the cheese and oil; process until combined.

5. Add the green beans and zucchini to the pot. Cook, uncovered, 20 minutes. Add the peas; cook until soft, 5 to 10 minutes. Season with salt and pepper. Divide among bowls; top each with 1 heaping teaspoon pesto.

vietnamese beef noodle soup with ginger

SERVES 4

The stock must be refrigerated at least 6 hours; make it 1 day ahead.

8 whole star anise

1 whole cinnamon stick

6 whole cloves

1 piece (4 inches) peeled fresh ginger

2 medium onions, halved

4 pounds oxtail, rinsed thoroughly

6 scallions, white and pale-green parts only, cut into 2-inch pieces, plus 4 scallions, thinly sliced on the diagonal

1 teaspoon whole black peppercorns

1 teaspoon coarse salt

8 ounces eye of round or sirloin of beef

8 ounces thin rice noodles (rice sticks)

2 shallots, thinly sliced

¾ cup fresh bean sprouts

¾ cup fresh cilantro sprigs

¾ cup fresh basil leaves

1 lime, quartered

1. Make the stock: Heat the star anise, cinnamon, and cloves in a small, dry skillet over medium-high heat until fragrant, about 2 minutes. Transfer to a 6-quart stockpot.

2. Preheat the broiler. Broil the ginger and onions, flipping once, until blackened, about 5 minutes per side. Transfer to the pot. Add the oxtail, 2-inch scallion pieces, and peppercorns. Add 5 quarts water; bring to a boil. Skim foam. Add the salt. Reduce heat. Simmer, skimming occasionally, 2½ hours.

3. Pour the stock through a large sieve into a large bowl; discard the solids. Let cool 20 minutes. Pour through a cheesecloth-lined sieve into a large bowl. Refrigerate, covered, 6 hours or overnight.

FIT TO EAT RECIPE PER SERVING: 414 CALORIES, 6 G FAT, 24 MG CHOLESTEROL, 63 G CARBOHYDRATE, 312 MG SODIUM, 24 G PROTEIN, 4 G FIBER

4. Make the soup: Chill the beef in the freezer until firm, about 2 hours. Cover the noodles with cold water. Let stand until the noodles are softened, about 30 minutes; drain.

5. Cut the beef in half. Place each half flat side down, and cut the beef against the grain as thinly as possible. Allow the beef to warm to room temperature.

6. Skim the fat from the stock; discard. Transfer the stock to a pot; add the shallots, and bring to a boil. Reduce heat, and simmer until the shallots are soft, about 15 minutes.

7. In a medium pot of boiling water, cook the noodles until just tender, about 10 seconds; drain.

8. Divide the noodles, beef, and sprouts among 4 bowls. Add the simmering stock (it will cook