Crockpot Italian Bean and Tortellini Soup

1 cup dried small white or navy beans
1 can (14.5 oz) diced tomatoes with Italian herbs
1 cup vegetable stock
6 tbsp. golden raisins
5 large cloves garlic, crushed
2 1/2 tsp. fennel seeds, crushed in a plastic freezer bag with mallet.
10 oz. frozen cheese tortellini
1/2 cup grated Parmesan
2 tbsp. chopped fresh parsley
1/4 cup olive oil

Combine the first 6 ingredients plus 3 cups water in the slow cooker. Cover and cook on high until the beans are tender, about 6 hours. Add the tortellini; cover and cook until al dente, about 20 minutes.
Divide the soup among shallow soup bowls. Sprinkle with the cheese. Garnish with the parsley and drizzle with olive oil.

Tingly Turkey and Greens Noodle Bowl

1 cup matchstick size- pieces English or seeded regular cucumbers
Salt
1 lb ground turkey (or ground chicken)
3 cloves garlic, grated or finely chopped
1 (1 inch) piece ginger, peeled then grated or finely chopped
1 1/12 tsp ground pepper
1-2 tsp. sriracha or other hot sauce*
2 tbsp. canola or peanut oil
4 cups chicken stock
3 tbsp. soy sauce
1 tsp. fish sauce or salt to taste
1 large bunch Swiss chard, stems removed and leaves coarsely torn.( I have also used a bag of baby spinach)
1 bunch scallions, thinly sliced
8-10 oz wide rice or egg noodles. (I've used two packs of Ramen noodles, spice packets discarded)
lime wedges

In a medium bowl sprinkle the cucumbers with some salt; toss to coat. Let sit until juices form, about 10 minutes.

In large deep skillet heat oil. Add turkey, garlic, ginger, ground pepper, and sriracha. Cook over medium heat until meat is browned and cooked. 8-10 minutes. Add the stock, 1 cup water, soy sauce and fish sauce. Stir, scraping up and browned bits. Bring to a low simmer, add the chard and scallions and stir until chard is just wilted, about 2 minutes.
Cook the noodles according to package directions. Divide among bowls. Top with turkey mixture and  cucumbers. Serve with the lime wedges.

* When serving this to Jack I make it with 1/2 tsp of sriracha and then pass along the sauce for the adults to add straight to the bowl! Don't skip it completely it adds that "tingly" spice to the broth.

Serves 4

Adapted from Rachael Ray's May 2014 magazine issue.

Italian Pesto Pasta Salad

8 oz. elbow macaroni
1 7-8 oz. jar purchased basil pesto
1/4 cup red wine vinegar
1/2 tsp. kosher salt
2 15 oz. cans cannellini beans, rinsed and drained
1/2 5 oz. package baby arugula (3 cups)
2 oz. Parmesan cheese
 1/4 cup pine nuts, toasted

Cook macaroni according to package directions. Drain and rinse well under cold water; set aside.
In a large bowl stir together pesto, vinegar, and salt. Add beans, cooked macaroni, arugula, half of cheese, and half of the pine nuts.  Toss well. Serve at once or cover and chill up to 6 hours. Top with remaining cheese and pine nuts before serving.

Makes 10 servings

Recipe from Better Home and Gardens August 2013 issue

Grains and Fruit Salad

1 cup lightly packed fresh basil
1/4 cup lemon juice
1/4 cup olive oil
4 cloves garlic, minced
2 cups cooked grains (quinoa, wild or brown rice)
1/2 cup sliced green onions
4 cups mixed spring greens
2 cups blueberries
1 cup cantaloupe cubes
1 cup cherry tomatoes, halved
1 small cucumber, peeled and cut lengthwise into narrow ribbons
1/4 cup snipped fresh herbs (dill,basil,mint or cilantro)

For basil dressing, in a blender or small food processor combine the 1 cup basil, lemon juice, olive oil, garlic, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Cover and blend until nearly smooth, stopping to scrape down the sides as needed; set aside.

In a medium bowl stir together cooked grains and green onions. Stir in about 2 tablespoons of basil dressing to coat.

For the salad, line a large bowl with greens. Top greens with grains mixture, blueberries, cantaloupe, tomatoes and cucumber. Drizzle with remaining basil dressing; toss gently. Sprinkle with fresh herbs.