Roasted Potato Wedges With Black Bean Chili Recipe - The Washington Post

Roasted Potato Wedges With Black Bean Chili Recipe - The Washington Post

Ingredients

measuring cup

Servings: 4-6

• 4 large Yukon Gold or russet potatoes (12 ounces each), cut into 8 wedges each
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon fine salt, or more to taste
• 1/4 teaspoon freshly ground black pepper, or more to taste
• Two (15 -ounce) cans no-salt-added black beans, drained and rinsed
• One (12 -ounce) jar tomato-based salsa (1 1/2 cups)
• 1/2 cup no-salt-added vegetable broth or water
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• Guacamole, for serving (optional)
• Chopped scallions, for serving (optional)

Directions

Time Icon

Step 1

1. Position a rack in the middle of the oven and preheat to 400 degrees.

2. Step 2

   In a large bowl, toss the potato wedges with the oil, oregano, garlic powder, paprika, salt and pepper. Transfer to a large sheet pan and roast for 20 minutes. Turn the potato wedges over and roast 10 to 15 minutes, until golden brown and tender.

3. Step 3

   Meanwhile, in a medium pot over medium-high heat, stir together the beans, salsa, broth or water, chili powder and cumin. Bring to a boil, then reduce the heat to medium-low and simmer until the chili is thick and the flavors have melded, 10 to 15 minutes. (If desired, use a potato masher to mash half the black beans for a thicker chili.)

4. Step 4

   Divide the potatoes among serving plates and top with the chili and, if desired, a dollop or two of guacamole and/or scallions.

Lemon-Butter Pasta With Parmesan Recipe - The Washington Post

Lemon-Butter Pasta With Parmesan Recipe - The Washington Post

Ingredients

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Servings: 4-6

• 8 tablespoons (1 stick) unsalted butter
• Finely grated zest from 2 large lemons (2 tablespoons)
• Fine salt
• 1 pound fettuccine, or another pasta
• 1 cup freshly grated parmesan cheese, plus more for optional garnish
• Freshly ground black pepper

Directions

Time IconActive: 25 mins|Total: 40 mins

1. Step 1

   In a Dutch oven or skillet large enough to hold all the pasta, melt the butter over medium heat. Add the lemon zest and swirl to mix. Remove from the heat.

2. Step 2

   Bring a large pot of salted water to a boil, then add the pasta and cook until al dente according to the package instructions. Reserve 1 1/2 cups of the pasta water and drain the pasta.

3. Step 3

   Return the butter to medium heat, then whisk in the reserved pasta water until combined, about 2 minutes. Add the parmesan in a couple of handfuls, whisking until emulsified, 3 to 4 minutes. Season to taste with salt and pepper. Add the pasta to the sauce; toss and stir until the noodles are glossed with sauce, 3 to 5 minutes.

4. Step 4

   Serve with more black pepper and parmesan, if desired.

Greek Lentil and Spinach Soup With Lemon Recipe - The Washington Post

Greek Lentil and Spinach Soup With Lemon Recipe - The Washington Post

Ingredients

measuring cup

Servings: 8 (makes 12 cups)

• 1 pound brown or large green lentils, rinsed and picked over
• 10 cups vegetable broth or water
• 1 jalapeño pepper, stemmed, seeded and chopped
• 2 teaspoons whole coriander seeds
• 1 1/2 teaspoons cumin seeds
• 2 1/2 teaspoons dried oregano
• 2 bay leaves
• 2 medium Yukon Gold, russet or red potatoes (1 1/4 pounds total), scrubbed and cut into 1/2-inch dice
• 10 ounces baby spinach, chopped
• 1 small butternut squash (1 pound), peeled, seeded and cut into 1/2-inch dice (3 cups)
• 2 tablespoons olive oil
• 1 large yellow onion (12 ounces), chopped
• 2 ribs celery, with leaves, sliced
• 3 large cloves garlic, finely chopped
• 1 teaspoon fine salt, or more to taste
• 1/2 teaspoon freshly ground black pepper, or more to taste
• 2 lemons
• 1/3 cup fresh lemon juice

Directions

Time IconActive: 30 mins|Total: 1 hour 20 mins

1. Step 1

   In a large pot over medium-high heat, combine the lentils, stock or water, jalapeño, coriander, cumin, oregano and bay leaves. Bring to a boil, then reduce the heat to low. Simmer, partially covered, until the lentils are tender, about 30 minutes.

2. Step 2

   Add the potatoes, spinach and butternut squash, re-cover and cook until the potatoes and squash are tender, another 15 to 20 minutes.

3. Step 3

   Meanwhile, in a large skillet over medium heat, heat the olive oil until shimmering. Add the onion, and cook, stirring, until it starts to soften, 3 to 4 minutes. Add the celery and garlic and cook, stirring often, until they soften, 3 minutes. Add the mixture to the soup, deglazing the skillet with a little bit of the broth from the soup, then add the deglazed contents back to the soup pot. Season with the salt and pepper, taste, and add more if needed. Discard the bay leaves.

4. Step 4

   Thinly slice one of the lemons and cut the other into wedges. Just before serving, stir the lemon juice into the soup. Serve the soup hot, with a lemon slice floating atop each bowl. Pass lemon wedges at the table.

Summer Tomato and Basil Pasta With Pine Nut Sauce Recipe - The Washington Post

Summer Tomato and Basil Pasta With Pine Nut Sauce Recipe - The Washington Post: All the exquisite flavors of summer come together beautifully in this easy-to-make tomato-and-basil pasta with pine nut sauce.

Ingredients

measuring cup

Servings: 4-6

• 3/4 teaspoons fine salt, plus more as needed
• 1/2 cup raw pine nuts
• 5 tablespoons extra-virgin olive oil, divided
• 1 tablespoon fresh lemon juice
• 1 1/2 pounds ripe tomatoes, cored and cut into 1/2-inch chunks
• 1 cup (1/2 ounce) fresh basil leaves, torn
• 2 teaspoons balsamic vinegar
• 1 large garlic clove, pressed or finely grated
• 1/4 teaspoon freshly ground black pepper, or more as needed
• One (12 -ounce) package gluten-free or whole-grain pasta, such as penne, spaghetti or fettuccine

Directions

Time IconTotal: 40 mins

1. Step 1

   Fill a large pot with water and bring to a boil over high heat. Season with enough salt so the water tastes mildly and pleasantly salty.

2. Step 2

   While the water comes to a boil, heat a medium skillet over medium heat. Toss in the pine nuts and toast, stirring frequently, until fragrant and golden, about 5 minutes. Transfer to a mini food processor and add 3 tablespoons of the oil, the lemon juice and 1/2 teaspoon of salt. Blend until smooth, scrape the sides and blend again. (Alternatively, you can use a mortar and pestle to crush the nuts and grind until a paste forms. If you want to use a regular-size food processor, you may need to double the sauce recipe to get it to blend smoothly; refrigerate extra sauce until needed, see Make ahead.)

3. Step 3

   In a large bowl, combine the tomatoes and their juices, basil, the remaining 2 tablespoons of oil, the vinegar, garlic, the remaining 1/4 teaspoon of salt, and the pepper and toss to thoroughly combine. Taste, and season with more salt and/or pepper, if needed. Set aside to marinate while you cook the pasta (see Make ahead).

4. Step 4

   Add the pasta to the boiling water and cook according to the package directions. Drain the pasta well and return it to the pot. Add the pine nut sauce and toss to evenly coat the pasta. Add the pasta to the bowl of tomatoes and gently toss to combine. Taste, and season with more salt and/or pepper, if needed, and serve.