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The globe artichoke, also known as French artichoke and green artichoke in the USA, is a variety of a species of thistle cultivated as a food. The edible portion of the plant consists of the flower buds before the flowers come into bloom.

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No joke -- this truly is the most amazing roasted artichokes recipe. They’re easy to make, full of big and fresh flavors, and always a crowd fave! Since moving to Barcelona, our veggie bowl has mysteriously been stocked

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The tomato is the edible, often red, berry of the plant Solanum lycopersicum, commonly known as a tomato plant. The species originated in western South America. The Nahuatl word tomatl gave rise to the Spanish word tomate, from which the English word tomato derived.

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Yield: Yields about 8 cups.

Silky tomato soup is like the little black dress of soups. Unadorned and paired with a grilled cheese sandwich, it's a comforting lunch. Dressed up with simple garnishes, it makes a sophisticated start to a dinner party.

Ingredients

2 Tbs. extra-virgin olive oil

1 Tbs. unsalted butter

1 large white onion, finely chopped

1 large clove garlic, smashed and peeled

2 Tbs. all-purpose flour

3 cups lower-salt chicken broth

28-oz. can whole peeled plum tomatoes, puréed (include the juice)

1-1/2 tsp. sugar

1 sprig fresh thyme

Kosher salt and freshly ground black pepper

3 Tbs. thinly sliced fresh basil, chives, or dill, or a mixture of all three (omit if using one of the garnishes below)

Calories (kcal) : 110

Fat Calories (kcal): 50

Fat (g): 5

Saturated Fat (g): 1.5

Polyunsaturated Fat (g): 0.5

Monounsaturated Fat (g): 3

Cholesterol (mg): 5

Sodium (mg): 430

Carbohydrates (g): 11

Fiber (g): 2

Protein (g): 3

Preparation

In a nonreactive 5- to 6-quart Dutch oven, heat the oil and butter over medium-low heat until the butter melts. Add the onion and garlic and cook, stirring occasionally, until soft but not browned, about 8 minutes. Add the flour and stir to coat the onion and garlic.Add the broth, tomatoes, sugar, thyme, and 1/4 tsp. each salt and pepper. Bring to a simmer over medium-high heat while stirring the mixture to make sure that the flour is not sticking to the bottom of the pan. Reduce the heat to low, cover, and simmer for 40 minutes.Discard the thyme sprig. Let cool briefly and then purée in two or three batches in a blender or food processor. Rinse the pot and return the soup to the pot. Season to taste with salt and pepper. Reheat if necessary. Serve warm but not hot, garnished with the herbs or dolloped with one of the garnishes below.
Make Ahead Tips
This soup stores beautifully and tastes better the second day. You can keep it in the refrigerator as long as you bring it to a boil every two days. Or you can stash it in the freezer for up to three months.

To add a creamy touch, try one of these garnishes:

Sour cream, goat cheese & Parmesan garnish: In a small bowl, combine 1/2 cup sour cream with 1/4 cup crumbled goat cheese. Add 1 Tbs. freshly grated Parmigiano-Reggiano, 1 Tbs. thinly sliced chives, and 1 Tbs. extra-virgin olive oil. Mix thoroughly and season to taste with kosher salt and freshly ground black pepper. Add a dollop to each serving.

Crème fraîche, herb & horseradish garnish: In a small bowl, combine 1/2 cup crème fraîche with 1 Tbs. minced fresh dill and 1 Tbs. minced scallion. Add 1/2 Tbs. well-drained prepared white horseradish and mix well. Season to taste with kosher salt and freshly ground black pepper. Add a dollop to each serving.

Tip

Be sure to purée in small batches and crack the blender lid slightly (or remove the center cap from the lid). Steam can build up once you start blending, and if the lid is on tight or the blender is overfilled, it will spray hot soup all over you and your kitchen. For protection, cover the top with a dishtowel while puréeing.

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Reviews

eunicegross | 03/20/2019

Excellent recipe, Thanks for share !

agtny | 03/02/2019

Made it in the Instant Pot and it came out great. Sauteed onions and garlic on sauté function, then stirred in the flour to coat. Dumped everything else into pot and manual pressure cooked for 15 minutes. Took out thyme and zapped the whole thing in the Instant Pot with. my stick blender. Love the possible add-ins too! Made some cheese quesadillas and fresh guacamole and had a great weeknight dinner!

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Classic Tomato Soup Recipe - Recipe - FineCooking

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Silky tomato soup is like the little black dress of soups. Unadorned and paired with a grilled cheese sandwich, it's a comforting lunch. Dressed up with simple garnishes, it makes a sophisticated start to a dinner party.

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Asparagus, or garden asparagus, folk name sparrow grass, scientific name Asparagus officinalis, is a perennial flowering plant species in the genus Asparagus. Its young shoots are used as a spring vegetable.

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This roasted asparagus recipe is incredibly popular among Allrecipes community members - and for good reason! It's easy, customizable, and absolutely delicious.

How to Cook Asparagus

You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:

How to Trim Asparagus

The quickest and easiest way to trim your asparagus is to line up all the (clean) stalks on a cutting board, then use a sharp chef's knife to cut off the thick ends. That's all there is to it! If you're worried about cutting at the wrong place, here's a tip from recipe creator swedishmilk: "To remove woody ends, grab a stalk of asparagus at either end and bend until it snaps. It will naturally snap where it starts to get tough."

How to Season Asparagus

This asparagus is simply seasoned with fresh garlic, sea salt, and black pepper. Parmesan cheese and fresh lemon juice also lend tons of flavor. This is a versatile recipe, so feel free to add spices and customize the seasonings to suit your taste.

How to Cook Asparagus In the Oven

Roasting asparagus couldn't be easier: Toss the asparagus with olive oil and sprinkle it with cheese and seasonings. Arrange the stalks in a single layer in a baking dish, then bake until tender. Sprinkle the roasted asparagus with lemon juice before serving, if you like.

How Long to Bake Asparagus

In an oven preheated to 425 degrees F, the asparagus should be perfectly roasted after about 12 to 15 minutes.

Test Kitchen Tips

"This is probably the way I cook asparagus most often," says culinary producer and test kitchen expert Nicole McLaughlin. "It's so easy, comes together in one pan, and has so much flavor." Here are a few of Nicole's top tips for roasting asparagus perfectly every time:

Though Nicole opts for meatier asparagus stalks for grilling, she prefers thinner stalks for roasting - the skinnier ones tend to crisp up better.

Choose asparagus that is firm, but has a bit of give. Also, make sure to cut off the woody ends.

"You don't want these overlapping or crowding the pan," Nicole says of the oiled and seasoned asparagus stalks. "Because then they'll end up steaming and you won't get all that color."

What to Serve With Roasted Asparagus

Recipe creator swedishmilk suggests serving this roasted asparagus recipe with lamb or grilled fish - but it would also pair well with chicken, steak, or pork. If you're looking for an entrée to serve with this delicious side dish:

How to Store Roasted Asparagus

This roasted asparagus will taste best the day it's cooked. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to three days.

Allrecipes Community Tips and Praise

"I used lemon-infused oil and it was delicious," raves Kim. "Even my friends who aren't fond of asparagus were impressed."

"Came out delicious and so easy," according to cathcartflo. "I made a Hollandaise sauce to go with it and loved it."

"Really easy to do," says one Allrecipes community member. "I paired this with baked salmon and was able to cook both in the oven, together, at the specified temperature and time in this recipe and both tasted great!"

Editorial contributions by Corey Williams

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Tender roasted asparagus, seasoned with minced garlic, Parmesan cheese, and lemon juice. Pairs perfectly with roast leg of lamb or grilled fish.

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Garlic is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and Chinese onion. Garlic is native to Central Asia and northeastern Iran, and has long been a common seasoning worldwide, with a history of several thousand years of human consumption and use.

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The key to this savory chicken is the combination of garlic and fresh rosemary and thyme. I like to serve it with mashed potatoes or crusty Italian bread. -Jan Valdez, Lombard, Illinois

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The key to this savory chicken is the combination of garlic and fresh rosemary and thyme. I like to serve it with mashed potatoes or crusty Italian bread. -Jan Valdez, Lombard, Illinois

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Maize, also known as corn, is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago. The leafy stalk of the plant produces pollen inflorescences and separate ovuliferous inflorescences called ears that yield kernels or seeds, which are fruits.

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Take advantage of summer's sweet corn while at its peak. From sides and appetizers to entrées and desserts, corn can be a part of a sweet or savory dish.

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The potato is a starchy, tuberous crop. In many contexts, potato refers to the edible tuber, but it can also refer to the plant itself. Common or slang terms include tater, tattie and spud.

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I recommend serving these wedges alongside a salad for a light lunch or serving them as a side dish with a chicken or beef entree. -Beth Ask, Ulster, Pennsylvania

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Leaves: Kale, Black Bean and Red Chile Tacos

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Leaves: Kale, Black Bean and Red Chile Tacos

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Kale is in the cabbage family. It is a cruciferous vegetable like cabbage, broccoli, cauliflower, collard greens and Brussels sprouts. There are many different types of kale. The leaves can be green or purple, and have either a smooth or curly shape.

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Kale, Black Bean and Red Chile Tacos with Queso Fresco

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Chef Rick Bayless of Frontera Grill fills his tortillas stew-like braise of greens and beans in a guajillo chile sauce. Get the recipe on Food & Wine.

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The turnip or white turnip is a root vegetable commonly grown in temperate climates worldwide for its white, fleshy taproot. The word turnip is a compound of tur- as in turned/rounded on a lathe and neep, derived from Latin napus, the word for the plant.

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Healthy

Yield 16 to 18 demitasse servings or 8 bowls

Time 1 hour 15 minutes

Ingredients

Garnish
Email Grocery List

Preparation

1. Heat the olive oil in a large, heavy soup pot over medium heat and add the onion, leeks and a pinch of salt. Cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add the turnips, potatoes, water or stock, salt to taste, and the bouquet garni. Bring to a boil, reduce the heat, cover and simmer 45 minutes, or until the vegetables are very tender and the soup is fragrant. Remove and discard the bouquet garni.

2. Blend the soup in batches in a blender (cover the top with a towel and hold it down to avoid hot splashes), or through a food mill fitted with the fine blade. The soup should be very smooth. Strain if desired. Return to the pot. Stir and taste. Adjust salt, add freshly ground pepper, and heat through. Serve in small bowls or espresso cups, garnished with chopped fresh tarragon and/or chives.

Advance preparation: You can make this a day or two ahead and reheat. The soup can be frozen, but you will need to blend it again when you thaw it.

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A simple French soup that works well regardless of which vegetable gets the emphasis This is a simple French soup If you want to vary the proportions of vegetables you can; it works well whether you emphasize the turnips, as I do here, the leeks or the potatoes