Ingredients

1 Spanish-style chorizo sausage
2 tablespoons olive oil
1 yellow onion, minced
1 carrot, peeled and minced
3 garlic cloves, minced
1 teaspoon pimenton picante (hot Spanish paprika)
Kosher salt
3 pounds potatoes, scrubbed, peeled and thinly sliced
4 cups chicken stock
1 cup heavy cream
12 ounces aged cheddar cheese, grated
Black pepper in a mill
8 to 10 fresh sage leaves, minced
Whole sage leaves, for garnish

Directions

1. Take the sausage from its casing, set it into a heavy soup pan set over medium heat, crumble it with a fork and cook until it loses its raw color. Use a slotted spoon to transfer the cooked sausage to a bowl; set it aside.
2. Return the pan to medium low heat, add the olive oil, onion and carrot and saute gently until soft and fragrant, about 10 to 12 minutes.
3. Add the garlic, saute 2 minutes more, add the pimenton and season with salt. Add the potatoes and stock, increase the heat to medium high and when the liquid boils, reduce the heat so that it simmers gently.
4. Cook until the potatoes are tender, about 7 to 8 minutes. Use an immersion blender to puree about half the potatoes. Stir thoroughly.
5. Return the cooked sausage to the pan, add the cream and heat through. Add the cheese and stir as it melts. Remove from the heat without letting it boil.
6. Taste, correct for salt, if necessary, and season generously with black pepper.
7. To serve, ladle into soup plates, sprinkle minced sage on top, garnish with a sage leaf or two and serve immediately.

Serves 6-8.

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Ingredients

1 medium shallot, thinly sliced
1 bunch broccolini (about 10 ounces), stems cut into 2-inch stems, and florets
1 medium bunch radishes, trimmed and very thinly sliced
12 ounces whole-wheat rigatoni
1 tablespoon sherry wine vinegar
1/2 teaspoon finely grated orange zest
3/4 teaspoon kosher salt, plus more as needed
Freshly ground black pepper
3 tablespoons extra-virgin olive oil
7 ounces feta cheese, crumbled

Directions

1. Put the shallots in a bowl and cover with cold water. Soak for about 10 minutes; drain.
2. Bring a large pot of water to a boil and salt it generously. Fill a medium bowl with ice water and salt it as well. Add the broccolini to the boiling water and cook until crisp-tender, about 2 to 3 minutes. Stir in the radish slices, and cook 30 seconds, more. Use a slotted spoon or strainer to scoop out the vegetables and plunge them immediately into the ice water. Drain the vegetables, pat them very dry.
3. Add the pasta to the same pot of boiling water, and cook, stirring occasionally, until al dente, about 8 to 9 minutes. Drain and set aside.
4. Whisk the sherry vinegar, orange zest, the 3/4 teaspoon salt and pepper, to taste, in a large serving bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a dressing.
5. Toss the rigatoni, broccolini, radish and shallot with the dressing. Add the feta cheese and toss lightly. Serve warm or room temperature.

Serves 4.

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Ingredients

2 tablespoons extra-virgin olive oil
1 small carrot, chopped
2 small ribs celery, finely chopped
1 onion, chopped
3 cloves garlic, finely chopped
1 teaspoon dried oregano or marjoram
Salt and pepper
1 28-ounce can diced or whole fire-roasted tomatoes
1 14.5-ounce can stewed tomatoes
2 cups chicken or vegetable stock
2 bunches broccolini, cut into 2 1/2-inch florets
8 to 10 basil leaves, torn
Grated pecorino-romano cheese, for topping
Crusty bread, for serving

Directions

1. In a medium soup pot, heat the extra-virgin olive oil over medium heat. Stir in the carrot, celery, onion, garlic and oregano; season with salt and pepper. Cover the pot and cook, stirring occasionally, until slightly softened, about 5 minutes. Add the diced and stewed tomatoes and the chicken stock and bring to a simmer; cook until the vegetables are tender, about 20 minutes.
2. Meanwhile, bring a large saucepan of salted water to a boil. Add the broccolini and cook until crisp-tender, 3 to 4 minutes. Drain.
3. Using an immersion blender or a blender, puree the soup. Stir in the broccolini and basil; season with salt and pepper. Serve with grated cheese and crusty bread.

Serves 4.

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Ingredients

1 oz white rum
1/2 oz fresh squeezed orange juice
Squeeze lime juice
1/2 oz dark aged rum

Directions

1. Combine the white rum, orange juice, and lime juice in a cocktail shaker with ice. Shake for 45 seconds.
2. Strain into a chilled martini glass and top with the dark rum. Enjoy!

Makes 1 drink.

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