White Bean Soup

Ingredients

2 tsp olive oil
2 scallions, thinly sliced
1 garlic clove, minced
1/2 tsp dried oregano
1 can (14.5 oz) vegetable broth
1 can (19 oz) white beans, rinsed and drained
1 1/2 tsp fresh lemon juice
salt and pepper
2 Tbsp freshly grated Parmesan, for serving

Directions

In a medium saucepan, heat oil over medium. Add scallions, garlic and oregano; cook, stirring frequently, until scallions begin to soften, about three minutes.

Stir in broth and beans; cook until heated through., about 5 minutes. Using a wooden spoon or potato masher, lightly mash some of the beans to thicken the soup. Stir in lemon juice; season with salt and pepper. Before serving sprinkle with parmesan cheese. Serves 2

Store in an airtight container in the refrigerator up to 3 days.

Artichoke & Salami Sandwiches

Dividing evenly, top 8 thick slices of bread (your choice) with 1 cup artichoke basil spread; layer 4 of the slices with fontina cheese, 1/2 bunch flat leaf spinach and sliced hard salami. Assemble sandwiches. Serves 4.

Cranberry Bread

Ingredients

4 Tbsp unsalted butter, plus more for pan
2 cups all purpose flour, plus more for pan
1 cup packed light brown sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 large egg, lightly beaten
3/4 cup whole milk
1 bag (12 oz) cranberries
1 Tbsp turbinado sugar, for topping (optional)


Directions

Preheat oven to 350. Butter and flour a 9x5 inch loaf pan, set aside. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda and salt. Set aside. In a medium bowl, combine butter, egg and milk. Add wet mixture to dry mixture, and whisk to combine; fold in cranberries.

Pour batter into prepared pan. Sprinkle top with turbinado sugar, if desired. Bake until a toothpick inserted in center comes out clean, about 1 hour and 15 minutes. Transfer pan to a wire rack; let bread cool 30 minutes. Invert onto rack, then immediately turn right side up to let cool completely.