This recipe from Canadian Living would be a great side dish for your next barbecue. Grill corn and remove the kernels. Cook bacon until crisp. Combine the corn, bacon, lettuce, tomatoes and green onions in a bowl and drizzle with a smoky maple vinaigrette. Cook’s note: If you don’t have a barbecue, cook the corn in boiling water or in the microwave.

Avoiding Additives and Preservatives

Use bacon preserved with celery salt instead of nitrites. I use President’s Choice Old-Fashioned Dijon mustard, Eden Organic wine vinegar and pure maple syrup. Make sure the paprika does not contain colour, artificial flavour or anti-caking agents.

Grilled corn BLT salad

Ingredients:

Smoked maple vinaigrette

¼ cup (60 ml) olive oil

3 tbsp (45 ml) white wine vinegar

2 tsp (10 ml) maple syrup

1 tsp (5 ml) Dijon mustard

½ tsp (2.5 ml) smoked paprika

Salt and pepper

Salad

2 corncobs, husked

1 tsp (5 ml) vegetable oil

Salt and pepper

6 strips of bacon, sliced

6 cups (1.5 L) coarsely chopped romaine hearts

1 cup (250 ml) halved cherry tomatoes

2 green onions, chopped

Preparation:

Vinaigrette

Combine first five ingredients in a bowl. Season to taste with salt and pepper.

Salad

Preheat barbecue to medium-high heat; grease grill. Brush corncobs with oil; season with salt and pepper. Place corncobs on grill; close lid and cook, turning occasionally during grilling time, until corn is tender-crisp, about 15 minutes. Let cool enough to handle. Cut kernels from corncobs.

Meanwhile in skillet, cook bacon over medium heat, turning regularly, until browned and crispy, 6 to 8 minutes. Drain on paper towel-lined plate.

In large bowl combine lettuce, corn, bacon, tomatoes and green onions. Drizzle with vinaigrette and toss to coat. Serve 4.

From Canadian Living

This recipe adapted from Food and Drink is a lovely vegetarian summer salad. Make the citrus dressing and use it to both marinate the halloumi cheese and dress the salad. Plate greens and mint and top with cooked couscous, lentils, tomatoes and cucumber. Grill halloumi and place on top of the salad mixture. Cook’s note: The original recipe called for additions of beet chips and grilled watermelon, which I omitted.

Avoiding Additives and Preservatives

Use freshly squeezed citrus juice. I used Eden Organic red wine vinegar and President’s Choice Old-Fashioned Dijon mustard, which are additive-free. Check the halloumi to make sure it does not contain preservatives. Look for additive-free canned lentils or cook ½ cup (125 ml) dried lentils.

Add the vegetables to the quinoa and lentils and toss with dressing

Grill the halloumi

Quinoa-lentil salad with grilled halloumi

Ingredients:

Zesty citrus dressing

1 tbsp (15 ml) grated orange or lemon zest (from about 1 large fruit)

3 tbsp (45 ml) fresh orange or lemon juice

2 tbsp (30 ml) white wine vinegar

1 ½ tsp (7 ml) Dijon mustard

½ cup (125 ml) olive oil

1/8 tsp (0.5 ml) salt

Freshly ground pepper

Salad

¾ cup (175 ml) quinoa

1 ½ cups (375 ml) water or unsalted vegetable broth

Salt

Zesty citrus dressing

14 oz (395 g) halloumi or other grilling cheese

4 cups (1 L) mixed salad greens

¼ cup (60 ml) fresh mint leaves, torn

1 cup (250 ml) drained, rinsed canned lentils

1 cup (250 ml) grape tomatoes, halved

½ English cucumber, halved lengthwise and sliced

Freshly ground pepper

Preparation:

Zesty citrus dressing

Whisk zest, juice, vinegar and mustard in a measuring cup or bowl. Gradually whisk in oil. Season with salt and pepper to taste. Use immediately or refrigerate in a jar for up to 1 week. Makes just under 1 cup (250 ml).

Salad

Toast quinoa in a medium saucepan over medium heat, stirring constantly, for about 3 minutes or until golden and fragrant. Stir in water and ½ tsp (2 ml) salt. Bring to a boil over high heat. Reduce heat to low, cover and simmer for 12 to 15 minutes or until quinoa is tender and liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Transfer to a shallow dish, gently fluffing with a fork. Let cool completely.

Pour 2 tbsp (30 ml) zesty citrus dressing into a shallow dish to marinate halloumi. Pour 2 tbsp (30 ml) dressing over quinoa and toss gently to combine. Set remaining dressing aside.

Drain liquid from halloumi and pat dry. Cut into eight strips, each about 1 inch (2.5 cm) wide and ½ inch (1 cm) thick. Add to marinade in dish and turn to coat. Cover and refrigerate for at least 30 minutes or up to 1 day. (If marinating longer than 1 hour, cover quinoa and reserved dressing and refrigerate until just before serving.)

To serve, preheat barbecue grill or grill pan to medium-high.

Combine greens and mint with half of the reserved dressing in a large bowl and toss to coat. Divide among serving bowls or plates. In the same bowl, combine quinoa, lentils, tomatoes, cucumbers and remaining dressing. Toss gently to coat. Season with salt and pepper to taste. Spoon on top of greens. Set aside.

Remove halloumi from marinade and blot with paper towel. Place halloumi on oiled grates or grill pan and grill for about 1 minute per side, flipping carefully with a thin, metal spatula, or until grill-marked and cheese is slightly melted. Return to dish with marinade.

Arrange grilled halloumi on top of salads. Serves 4.

Adapted from Food and Drink

This recipe from Chatelaine is on the table is less than half an hour. Make the salad dressing and toss with the cucumber, radishes and arugula. Whisk marmalade and sriracha in a bowl and set aside. Cook pork medallions until cooked through and then toss with marmalade-sriracha mixture. Place the salad on serving plates and top with the pork medallions. Cook’s note: I used the greens I had on hand instead of arugula.

Avoiding Additives and Preservatives

I used Robertsons marmalade, Natural Value sriracha and President’s Choice Old-Fashioned Dijon mustard, which are additive-free. I used Acetaia La Bonissma balsamic vinegar, which has no added sulfites.

Toss vegetables with dressing

Toss cooked pork medallions with sauce

Saucy sriracha pork

Ingredients:

1/3 cup (82.5 ml) marmalade

2 tbsp (30 ml) sriracha

1 tsp (5 ml) salt, divided

¼ cup (60 ml) canola oil, divided

1 lb (454 g) pork tenderloin, sliced into ½ -in. (1.25-cm) rounds

2 tbsp (30 ml) white balsamic vinegar

2 tsp (10 ml) Dijon mustard

1 English cucumber, peeled into ribbons

8 oz (227 g) radishes, thinly sliced (2 cups/500 ml)

2 cups (500 ml) baby arugula

Preparation:

Whisk marmalade with sriracha and ½ tsp (2.5 ml) salt in a medium bowl. Reserve 2 tbsp (30 ml) mixture in a large bowl and set aside.

Toss pork with remaining ½ tsp (2.5 ml) salt in a medium bowl. Season with pepper. Heat a large non-stick frying pan over medium-high. Add 1 tbsp (15 ml) oil, then pork. Cook, adjusting heat as needed, until bottom is golden and cooked through, 1 to 2 min per side. Add to marmalade-sriracha mixture as they’re done. Toss to coat.

Whisk vinegar and Dijon into reserved 2 tbsp (30 ml) marmalade mixture in large bowl. Gradually add remaining 3 tbsp (45 ml) oil while whisking until combined. Toss cucumber, radishes and arugula with dressing, then season with pepper. Divide among plates, then top with pork. Serves 4.

From Chatelaine

This recipe, adapted from Food and Drink, is a great early summer meal. Make the peanut-lime sauce, use half of it to marinate the beef and combine the other half with more lime juice, vinegar and honey to make the salad dressing. Thread the beef onto skewers and grill. Toss kale, cabbage, carrot and snow peas with the dressing and serve with the cooked beef skewers on top. Cook’s note: I cubed the beef instead of cutting it into strips and cooked it in an air fryer instead of grilling. I used all cabbage instead of kale and red pepper and cauliflower instead of carrots and snow peas. The original recipe also calls for a sesame brittle topping, which I omitted.

Avoiding Additives and Preservatives

Use all-natural peanut butter. I used Nature Value sriracha and Marukan rice vinegar, which are additive-free.

Marinate beef in peanut-lime sauce

Serve skewers on salad

Ingredients:

1 lb (454 g) beef top sirloin steak or other grilling steak

Marinade and dressing

½ cup (125 ml) smooth peanut butter

1 tbsp (15 ml) grated lime zest

6 tbsp (90 ml) fresh lime juice, divided (about 3 limes)

1/3 cup (80 ml) vegetable oil

1 tsp (5 ml) sriracha or other hot pepper sauce (approx.)

1 clove garlic, minced

2 tbsp (30 ml) rice vinegar

1 tbsp (15 ml) liquid honey

Salt

Salad

12 bamboo skewers, at least 8 inches (20 cm) long

4 cups (1 L) chopped trimmed kale

4 cups (1 L) coarsely shredded Napa or Savoy cabbage

1 large carrot, julienned

1 cup (250 ml) sliced trimmed snow peas

Preparation:

Cut beef across the grain into ½-inch– (1-cm) thick strips. Place in a shallow dish; set aside.

For the marinade and dressing, whisk together peanut butter, lime zest, 4 tbsp (60 ml) lime juice, oil and sriracha in a measuring cup or bowl. Add more sriracha to taste, if desired.

Pour ½ cup (125 ml) marinade over beef strips, add garlic and toss to coat. Cover and refrigerate beef for at least 30 minutes or up to 1 day.

To make dressing, whisk remaining 2 tbsp (30 ml) lime juice, rice vinegar and honey into remaining peanut butter mixture. Season with salt to taste. Cover and set aside at room temperature (if marinating beef for longer than 2 hours, cover dressing and refrigerate, then warm to room temperature before serving).

Soak skewers in shallow dish filled with water for 30 to 40 minutes before using.

Combine kale and cabbage with reserved dressing in a large bowl, tossing to coat. Season to taste with salt. Set aside.

Preheat barbecue grill to medium-high.

Thread marinated beef onto soaked skewers, weaving onto skewers like a flat ribbon. Discard any excess marinade. Season beef with salt.

Grill beef skewers, turning twice, for about 5 minutes or until beef is browned and medium-rare or cooked to desired doneness. Transfer to a plate.

Toss kale mixture again to coat. Divide among serving plates or bowls. Scatter carrots and snow peas over top. Arrange beef skewers on salads. Serves 4.

From Food and Drink

This recipe from NYT Cooking coats chicken pieces in a tasty orange and onion sauce. Juice an orange and add Worcestershire sauce to the juice. Chop the juiced orange and an onion in a food processor or by hand and spread half the mixture in a baking dish. Season chicken, dredge in flour, brown it and transfer to the baking dish. Pour the orange juice mixture and wine into the skillet, cook for a few minutes and add the other half of the orange-onion mixture. Pour the contents of the skillet over the chicken and bake for about 45 minutes. Cook’s note: I used chicken thighs and drums instead of a cut-up chicken.

Avoiding Additives and Preservatives

Lea & Perrins Worcestershire sauce is additive-free. Make sure the ginger does not contain colour or anti-caking agents and that the butter does not contain colour. I used a white wine from Frogpond Farm Winery with a sulfite level below 10 parts per million.

Placed browned chicken on top of half of orange-onion mixture

Stir orange juice, wine and Worcestershire sauce into the other half of the orange-onion mixture

Pour the pan sauce over the chicken and bake until the chicken is cooked through

Ingredients:

1 orange

3 tablespoons (45 ml) Worcestershire sauce

1 medium-large yellow onion, coarsely chopped

1 teaspoon (5 ml) ground ginger

¼ teaspoon (1.25 ml) kosher salt

Freshly ground black pepper

1 (3 ½-to 4-pound/1.6-to-1.8 kg) frying chicken, cut in 10 pieces

2 tablespoons (30 ml) all-purpose flour

1 tablespoon (15 ml) unsalted butter

½ cup (125 ml) dry white wine

Preparation:

Heat oven to 375 degrees F (190 C). Cut orange in half and juice it. You should have at least 2/3 cup (165 ml) of juice. Add Worcestershire sauce. Set aside. Cut orange peel, with pith, into 1-inch (2.54-cm) pieces. Place orange peel and onion in food processor and pulse to chop fairly fine, or chop both together by hand. Spread half this mixture in a baking dish large enough to hold the chicken snugly in a single layer.

Using a whisk or fork, mix ginger, ¼ teaspoon (1.25 ml) salt and pepper (to taste) in a shallow bowl. Season the chicken with it, then dredge chicken pieces in flour to coat only the skin side. Heat butter in a large, heavy skillet on medium high. Brown chicken on skin side and transfer, skin side up, to the baking dish on the bed of orange and onion.

Pour orange juice, Worcestershire sauce and wine into skillet. Cook on medium for 2 to 3 minutes, scraping up any residue in the skillet. Stir in reserved minced chopped orange peel and onion. Pour over and around chicken. Bake for about 45 minutes, basting a few times, until dark meat juices run clear when pierced with a knife. Serve directly from the baking dish or transfer to a platter and serve. Serves 4.

From NYT Cooking

This salad from Ricardo Cuisine is a great accompaniment to grilled meat, chicken or fish. Cook onion, remove from heat and add vinegar and maple syrup. Combine cooked green beans, cucumber, apple and feta in a bowl and toss with the onion dressing. Cook’s note: I omitted the apple.

Avoiding Additives and Preservatives

I used Eden Organic red wine vinegar, pure maple syrup and Krinos feta cheese, which does not contain additives.

Make the onion dressing

Toss the dressing with beans, cucumber, apple and feta

Ingredients:

1 onion, chopped

¼ cup (60 ml) olive oil

2 tbsp (30 ml) red wine vinegar

1 tbsp (15 ml) maple syrup

½ lb (225 g) green beans, trimmed and blanched

3 Lebanese or Persian cucumbers, cut into thin wedges

1 green apple, cored and julienned

3 ½ oz (100 g) feta cheese, crumbled

Preparation:

In a small pot over high heat, cook the onion in the oil until golden, about 5 minutes. Remove from the heat. Add the vinegar and maple syrup. Let cool.

In a bowl, combine the remaining ingredients. Season with salt and pepper. When ready to serve, add the onion dressing to the salad bowl and toss to combine. Adjust the seasoning. Serves 4.

From Ricardo Cuisine

This dish from NYT Cooking is tasty, healthy and ready in 15 minutes. Add chickpeas, onion, chile and parsley to the lemon-lime-mustard dressing and toss to coat. Cook garlic and red pepper flakes for a minute or two, add the shrimp and cook until the shrimp is done. Remove from heat and squeeze lime juice over the shrimp. Serve shrimp on top of the chickpeas, garnished with parsley. Cook’s note: If you have time, make the salad in advance to allow the chickpeas to absorb the dressing.

Avoiding Additives and Preservatives

I use President’s Choice Old-Fashioned Dijon and either Unico or Blue Menu chickpeas. Look for frozen shrimp with only salt added as a preservative.

Toss chickpeas, onion, chile and parsley in dressing

Cook the shrimp and then squeeze lime juice over them

Spicy shrimp and chickpea salad

Ingredients:

1 medium lemon, zested and juiced

1 lime, zested and halved

1 teaspoon Dijon mustard

5 tablespoons (75 ml) olive oil

Kosher salt and black pepper

2 (15-ounce/443 ml) cans chickpeas, drained and rinsed

½ small red onion, diced (about ¼ cup/60 ml)

1 jalapeño chile, cut into thin coins or seeded and diced

1 packed cup (250 ml) parsley leaves and tender stems, roughly chopped

2 large garlic cloves, grated or minced

½ teaspoon (2.5 ml) red-pepper flakes

1 pound (454 g) shrimp, peeled and deveined, patted dry

Preparation:

In a large serving bowl, combine the lemon zest and juice, lime zest and mustard. Whisk in 3 tablespoons (45 ml) olive oil until smooth; season with salt and pepper. Add the chickpeas, onion, chile and most of the parsley (reserving some for garnish) and toss to coat with the dressing. Season with salt and pepper; set aside.

Heat the remaining 2 tablespoons (30 ml) olive oil in a 12-inch (30-cm) skillet over medium-high until shimmering. Add the garlic and red-pepper flakes, and cook, stirring constantly, until fragrant, about 30 seconds, pulling the pan from the heat briefly if it seems like the garlic is burning.

Add the shrimp to the pan, season with salt and pepper and stir to coat with the garlic and oil. Cook until the shrimp are pink all over with a golden crust in parts, stirring and flipping the shrimp halfway through, about 4 to 6 minutes total. Turn off the heat, then squeeze the lime juice over the shrimp in the pan, stirring to combine and scraping up anything on the bottom of the pan to coat the shrimp.

Serve the shrimp on top of the salad. Garnish with the remaining parsley and serve. Serves 4.

From NYT Cooking

This recipe from Food and Wine is a one-pan meal of chicken, potatoes and leeks, topped with a gremolata of parsley, pine nuts, lemon zest, garlic and salt. Make the gremolata and set aside. Place potatoes, leeks and garlic in roasting pan and drizzle with oil, salt and pepper. Add broth and place chicken on top. Roast about 40 minutes, basting halfway through.

Avoiding Additives and Preservatives

Make sure the pine nuts do not contain preservatives. I used Imagine Organic chicken stock.

Place chicken on top of vegetables

Roast until chicken is done and vegetables are tender

Serve topped with the gremolata

Ingredients:

Gremolata

1 small bunch fresh flat-leaf parsley leaves and tender stems, tough stem ends removed

⅓ cup (85 ml) pine nuts, toasted

1 tablespoon (15 ml) grated lemon zest (from 1 large lemon)

1 large garlic clove, finely chopped (about 1 teaspoon/5 ml)

¼ teaspoon (1.25 ml) kosher salt

Chicken

1 ½ pounds (680 g) Yukon Gold potatoes (about 4 medium potatoes), peeled, quartered lengthwise, and cut into ½ -inch-thick (1.25-cm) wedges

3 medium leeks, cut crosswise into ¾ -inch-thick (2-cm) pieces (about 4 cups/1 L)

1 garlic head, cloves separated and peeled (10 to 12 cloves)

¼ cup (60 ml) extra-virgin olive oil, divided

1 ½ teaspoons (7.5 ml) kosher salt, divided

½ teaspoon (2.5 ml) black pepper, divided

½ cup (125 ml) chicken broth

4 pounds (1.8 kg) bone-in, skin-on chicken thighs and legs (about 12 pieces), trimmed

Preparation:

Gremolata

Combine parsley, pine nuts, lemon zest, and garlic on a cutting board. Sprinkle with salt, and finely chop mixture together. Transfer gremolata to a bowl and set aside.

Chicken

Preheat oven to 400°F (204°C) with rack 8 inches (20 cm) from heat. Arrange potatoes, leeks, and garlic cloves in bottom of a large broiler-safe roasting pan. Drizzle with 2 tablespoons (30 ml) oil; sprinkle with 1 teaspoon (5 ml) salt and ¼ teaspoon (1.25 ml) pepper. Toss to coat. Pour broth into roasting pan.

Arrange chicken pieces, skin side up, on top of vegetable mixture in roasting pan. Brush chicken evenly with remaining 2 tablespoons (30 ml) oil; sprinkle evenly with remaining ½ teaspoon (2.5 ml) salt and remaining ¼ teaspoon (1.25 ml) pepper.

Roast in preheated oven on rack 8 inches (20 cm) from heat until vegetables are tender and a thermometer inserted in thickest portion of chicken registers 165°F (74°C), 40 to 45 minutes, spooning pan juices over chicken after about 20 minutes.

Increase oven temperature to broil. (Do not remove roasting pan from oven.) Broil until chicken skin is golden brown, about 5 minutes. Remove from oven and let cool 10 minutes.

Transfer chicken pieces and vegetables to a platter. Spoon sauce from roasting pan over chicken; scatter generously with gremolata (about ¾ cup/187 ml). Serve hot alongside any remaining gremolata for sprinkling. Serves 6.

From Food and Wine

This quick and easy recipe from Food and Wine combines sausages with bell peppers and onions, simmered in a tomato-garlic-vinegar sauce. Brown the sausage and set aside. Cook the peppers and onions, add tomato paste, garlic and spices and then stir in broth and vinegar. Reduce the liquid and then transfer the skillet to a pre-heated oven and cook for about 15 minutes, or until the sausages are done.

Avoiding Additives and Preservatives

I used Free From hot Italian sausages, No Name tomato paste, Imagine Organic stock and Eden Organic red wine vinegar. Check the crushed red pepper to make sure it does not contain colour or anti-caking agents.

Brown the sausages

Cook the onions and peppers

Return the sausages to the pan and roast until done

Ingredients:

4 (6- to 7-ounce/170- to 198-g) sweet or hot Italian pork sausages

3 medium bell peppers (mix of yellow, red, and green), sliced

1 large red onion, halved lengthwise and thinly sliced crosswise

2 tablespoons (30 ml) tomato paste

3 large garlic cloves, thinly sliced (about 1 ½ tablespoons/22.5 ml)

½ teaspoon (2.5 ml) kosher salt

¼ teaspoon (1.25 ml) crushed red pepper

1 cup (250 ml) lower-sodium chicken broth

1 tablespoon (15 ml) red wine vinegar

Preparation:

Preheat oven to 400°F (204°C). Prick Italian sausages all over using a knife. Place sausages in a cold large ovenproof skillet. Cook over medium-high, flipping occasionally, until browned on all sides, about 14 minutes. Transfer to a plate. Do not wipe skillet clean.

Add bell peppers and onion to skillet; cook over medium-high, stirring often, until softened, about 6 minutes. Add tomato paste, garlic, salt, and crushed red pepper; cook, stirring often, until vegetables are well coated in tomato paste and garlic is tender and aromatic, about 2 minutes. Stir in broth and vinegar. Bring to a boil over medium-high. Boil, stirring often, until liquid has almost completely reduced, about 6 minutes. Return sausages to skillet.

Transfer skillet to preheated oven, and roast until vegetables are tender and a thermometer inserted in thickest portion of sausages registers 160°F (71°C), about 15 minutes. Remove from oven; let stand until cool enough to handle, 3 to 5 minutes. Serve with crusty bread. Serves 4.

From Food and Wine

This recipe from NYT Cooking turns inexpensive dried beans into a healthy and tasty supper. Cover the beans in cold water (water should cover the beans by 2 inches/5 cm) overnight. Cook the soaked beans with onion, garlic, Parmesan rinds if you have them, olive oil and salt. Toast the bread and rub with a garlic clove. Place a slice of toast in a bowl and ladle the beans and broth over it. Garnish with olive oil, salt, fresh herbs, grated Parmesan and pepper. Cook’s note: I used dried navy beans. I keep Parmesan rinds in the freezer and use them to add flavour to stock and pasta sauce. If you like heat, add some hot pepper flakes when you garnish the dish. To quick-soak dried beans, cover them with 2 inches/5 cm of cold water and bring to a boil. Boil for 2 minutes, then remove from heat, cover and let the beans stand in the hot water for an hour. The beans will then be ready to cook.

Avoiding Additives and Preservatives

Genuine Parmesan contains no colour or additives. Look for the name stamped on the rind. Ace Bakery crusty bread is additive-free.

Rub a clove of garlic on the toasted crusty bread

Ladle beans and broth over toast and garnish with fresh herbs, pepper and Parmesan

Ingredients:

Beans

1 cup dried beans, such as cannellini or cranberry

1 small onion, peeled

2 garlic cloves, peeled

Up to 4 ounces (113 g) Parmesan rinds

2 tablespoons (30 ml) extra-virgin olive oil

1 teaspoon (5 ml) kosher salt

To assemble

4 thick slices crusty sourdough bread

Extra-virgin olive oil

1 garlic clove, peeled

2 tablespoons (30 ml) parsley leaves, chopped

1 tablespoon (15 ml) marjoram leaves, chopped

Flaky sea salt, finely grated Parmesan and freshly ground black pepper, for serving

Preparation:

Soak the beans in cold water overnight, or for 10 to 12 hours (or quick-soak the beans). Rinse beans, and place in a large heavy-bottomed pot with onion, garlic, Parmesan rinds, olive oil and salt. Cover beans with water, so the water level is a couple of inches (5 cm) above the beans, and bring to a boil, then turn heat down so it’s simmering gently. Put a lid on the pot, and cook until beans are tender, adding more water as needed to keep the beans submerged. This could take 1 to 2 hours or more, depending on the beans and whether or not you soaked them. (If you’re using an electric pressure cooker: Add 5 cups water, set the machine to high pressure and cook for 25 minutes, then allow the machine to slowly depressurize on its own.)

Use a spoon to fish out the onion, garlic and cheese rinds; discard. Taste a couple of beans along with the broth. The beans should be opaque and slightly creamy; adjust the seasoning with more salt if needed.

Brush both sides of each piece of bread with olive oil, and place on a foil-lined sheet pan. Run the pan under the broiler for 2 minutes, so the bread is crisp at the edges and nicely toasted, then flip bread and repeat. While the bread is still hot, rub a garlic clove along one side of each piece, as if you were grating the garlic on the bread, pushing just firmly enough for the clove to fray and dissolve slightly into the bread.

To assemble, place a piece of bread at the bottom of four wide, shallow bowls and ladle hot beans and broth on top. Wait a few seconds for the bread to absorb some broth, then ladle a little extra on each one, so it’s swimming. Garnish the bowls generously: Drizzle olive oil all over the beans, sprinkle with herbs and flaky sea salt, cover with finely grated Parmesan and grind a little black pepper on top. Serves 4.

From NYT Cooking

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