This is it! My new cookbook, One Dish At A Time, is now in stores and online as an enhanced e-book with video commentary.
Truly it has been a labor of love for me. I have had a ... complicated ... relationship with food throughout my life. Growing up in an Italian-American home, we bonded over meals - and not just eating them, but cooking them together and sharing in the work. Food was an expression of love in our family, but as I grew older, I turned to it more and more to avoid difficult emotions and tough times in my life.
Thanks to Jenny Craig, I have been able to embrace my love of cooking again, but now in a more thoughtful and healthful way. I am so thrilled to share these family recipes with you - and I can't wait to hear back from you through our Fan Recipe Contest to win a personalized, autographed copy of the book!
Meanwhile, here's one of my favorite recipes - Ribollita - which Tom and I discovered on our trip to Italy and which we cooked together for a recent dinner!
PREP TIME: 25 MINUTES / TOTAL TIME: 1 HOUR 10 MINUTES / SERVINGS: 6
Essentially a peasant soup, ribollita is the ultimate comfort food and terrific for a chilly autumn meal. It's very filling - but it also has plenty of fiber.
1 onion, chopped
1 carrot, chopped
1 rib celery, preferably with leaves, chopped
1 Tbsp extra virgin olive oil + additional for drizzling
1 can (28 oz) whole tomatoes, cut up (reserve juices)
3 c reduced-sodium vegetable broth
1/4 tsp dried thyme or 1 sprig fresh
1 bunch Tuscan kale, center stems removed and discarded, leaves coarsely chopped
1 can (10 oz) cannellini beans, rinsed and drained
2 lg slices peasant bread, cut into chunks
Freshly shaved Parmigiano-Reggiano
1. COOK onion, carrot, celery, and a pinch of kosher salt in oil in large Dutch oven or soup pot over low heat, covered, stirring occasionally, until soft, about 7 minutes. Add tomatoes (with juice), broth, and thyme and bring to a boil. Reduce to a simmer and cook, partially covered, until vegetables begin to become tender, about 15 minutes. Season with salt and pepper.
2. ADD kale and simmer, covered, until soft, about 15 minutes. Add beans and bread and simmer on low until bread starts to soften, about 5 minutes. Serve bowls of soup drizzled with oil and topped with cheese.
NUTRITION (per serving) 232 cal, 10 g pro, 25 g carb, 5 g fiber, 11 g fat, 2.5 g sat fat, 520 mg sodium