Sweet Potato and Lentil Soup
MAKES 8 SERVINGS
This dish is our new favorite version of vegetable soup. It’s so filling your family will never notice it’s meatless!
8 cups vegetable stock
1½ cups dried brown lentils
1 cup chopped sweet onion
½ cup chopped carrot
½ cup chopped celery
2 small sweet potatoes (1¼ pounds), peeled and cut into 1-inch cubes
3 cloves garlic, minced
1 (15-ounce) can diced tomatoes
1 tablespoon chopped fresh rosemary
1 teaspoon dried thyme leaves
2 teaspoons kosher salt
1 teaspoon ground black pepper
2 bay leaves
3 cups chopped collard greens
1. In a 6-quart slow cooker, combine stock, lentils, onion, carrot, celery, sweet potatoes, garlic, tomatoes, rosemary, thyme, salt, pepper, and bay leaves. Cover and cook on low for 4 hours. Stir in collard greens. Continue to cook until wilted, about 30 minutes.
Campanelle with Vodka Sauce
MAKES 6 TO 8 SERVINGS
Pasta night just got a whole lot better thanks to this scratch-made sauce.
2 tablespoons olive oil
1 pound chopped bacon
1 cup finely chopped shallot
2 tablespoons kosher salt
1 tablespoon finely chopped garlic (about 4 cloves)
1 teaspoon sugar
1 teaspoon ground black pepper
1 teaspoon finely chopped fresh oregano
¼ teaspoon crushed red pepper
1 cup vodka
1 (28-ounce) can peeled San Marzano tomatoes
1 (28-ounce) can crushed San Marzano tomatoes
1 cup heavy whipping cream
¼ cup grated Parmesan cheese
1 (12-ounce) box campanelle pasta, cooked according to package instructions
Garnish: grated Parmesan cheese, fresh basil, fresh oregano
1. In a small Dutch oven, heat oil over medium heat. Add bacon and cook until crispy, 5 to 10 minutes. Remove bacon with slotted spoon; let drain on paper towels. Reserve ¼ cup bacon drippings in pot. Reserve ½ cup bacon.
Return ½ cup bacon to drippings in pan and heat over medium heat. Add shallot, salt, garlic, sugar, black pepper,
