Add the shrimp and then sprinkle with half the amount of red pepper (1/4 or 1/2 teaspoon depending upon your desired spice level), 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Add the garlic and cook 1 additional minute. Add the shallot and cook until fragrant, about 2 minutes.

Meanwhile, rinse the shrimp and pat dry-heat 1 tablespoon olive oil in a large skillet over medium-high heat.

Reserve 1/4 cup pasta water, drain remaining water and then toss with a bit of olive oil to prevent sticking.

Bring a large pot of salted water to a boil and cook the pasta until al dente, according to package directions.

3 tablespoons freshly grated Parmesan cheese.

Zest and juice of 1 large or 2 small lemons.

1/2-1 teaspoon crushed red pepper flakes, divided.

2 tablespoons extra-virgin olive oil, divided.

1 pound fresh or frozen raw shrimp, peeled, tails removed.

Return the pureed soup to the pot, stir in the cilantro, vinegar/lime juice, and salt and pepper, to taste.

Or, use an immersion blender to blend a portion of the soup.

Transfer about 4 cups of the soup to a stand blender, securely fasten the lid, and blend until smooth (never fill your blender past the maximum fill line, and beware the steam that escapes from the top of the blender, it’s very hot).

Cook, reducing heat as necessary to maintain a gentle simmer until the broth is flavorful and the beans are very tender for about 30 minutes.

Pour in the beans and broth and bring to a simmer over medium-high heat. Stir in the garlic, cumin, and red pepper flakes and cook until fragrant, about 30 seconds.

Cook, occasionally stirring, until the vegetables are soft, about 10 to 15 minutes. Add the onions, celery, and carrot and a light sprinkle of salt. Heat the olive oil in a large Dutch oven or soup pot over medium heat until shimmering.Optional garnishes: diced avocado, extra cilantro, thinly sliced radishes, tortilla chips.Sea salt and freshly ground black pepper, to taste.¼ cup chopped fresh cilantro (optional).4 cups (32 ounces) low-sodium vegetable broth.4 cans (15 ounces each) black beans, rinsed and drained.1 large carrot, peeled and sliced into thin rounds.Ladle into bowls and serve with toppings if desired. Turn off the heat and stir in the lemon juice.Reduce the heat to low and let simmer, covered until the lentils begin to fall apart for about 20 minutes. Add the lentils, water or broth, and bay leaf and bring up to a boil.Cover and let the vegetable sweat, occasionally stirring, until the onions are soft and translucent, about 5 minutes. Add the carrot, celery, onion, and salt and stir to combine. In a medium (2- to 3-quart) saucepan or Dutch oven over medium heat until shimmering. For serving: Olive oil, yogurt, or other toppings (optional).freshly squeezed lemon juice (from 1/2 large lemon) Here are a few of our favorites we would like to share with you! Soups, stews, and pasta dishes are the ultimate comfort food, and although Spring is on the way, there is still a little chill in the air. So, whether you did a big shop to fill the pantry or have a plan to shop by need, there are some wonderful staples that most of us have in the pantry, freezer, or fridge. Best of all, pantry items are a great go-to for the home cook to get dinner on the table with ease! Making a homemade meal is very satisfying, and right now, this is something positive I can offer up. And since we have gained a couple of extra hours by not commuting, how could we spend that time? For me, the answer is always cooking.

Let’s dig in: Like many of you now, I am working from home today and for the foreseeable future. This time, we’re excited to have Stephanie Karp with Ingrid Baltasi, both from Bentwood of Chicago share their knowledge of cooking and experience in making great home-cooked meals.

Easy blender hollandaise tyler florence