Giada's Feel Good Food (16 page)

I like to roast the tomatoes and pearl onions together for this soup to get that smoky flavor and to enrich the sweetness of the tomatoes. Then I puree them in the blender with stock to make a delicate, almost creamy soup. Halibut has a great meatiness to it that pairs well with the tomatoes, though you could always substitute shrimp or chicken. Serve with some crusty bread if you're in the mood.
serves 4

Position an oven rack in the center of the oven and preheat the oven to 400ºF. Line a heavy rimmed baking sheet with parchment paper.

In a medium bowl, combine the tomatoes, onions, garlic, rosemary, 1 teaspoon of the salt, and ¼ teaspoon of the pepper. Add the oil and toss until all of the ingredients are coated. Arrange the vegetables in a single layer on the prepared baking sheet. Roast until golden and tender, 40 to 45 minutes. Transfer the roasted vegetables (plus any cooking juices) to a blender. Add the chicken broth and blend until smooth.

Pour the tomato mixture into a large saucepan. Add the remaining ½ teaspoon salt and ¼ teaspoon pepper and bring to a simmer over medium heat. Add the halibut and cook until the fish is cooked through, 4 to 5 minutes. Stir in the basil.

Ladle the soup into shallow bowls and serve.

This is a light, fresh-tasting vegetarian/vegan soup with bright, clean flavors. The artichokes add texture and a lemony taste, while spinach brings its vibrant color. A little bit of mint at the end ties this all together and adds a refreshing note.
serves 4

In a large saucepan, heat the oil over medium heat. Add the onion, celery, ¼ teaspoon of the salt, and the pepper. Cook the vegetables until just tender, about 4 minutes. Add the artichokes and broth and bring to a boil. Cover, reduce the heat to medium-low, and simmer until the artichokes are tender, about 12 minutes.

In a blender, puree the soup, 1 cup at a time, until very smooth, adding the spinach and chopped mint with the last cup. Return the puree to the saucepan. Mix in the remaining ¼ teaspoon salt. Reheat over low heat, thinning with water if too thick.

Ladle the soup into bowls. Squeeze 1 lemon wedge over each bowl of soup before serving.

Quinoa is my go- to grain these days because it is so satisfying and has a great texture. I love it in salads, especially this vegetarian/vegan one, which features Moroccan flavors. The eggplant adds body, the apple crunch and freshness, and the cumin warmth. This salad will keep for several days; spoon the salad over the watercress just before serving.
serves 6

for the vinaigrette:
Toast the cumin seeds in a heavy medium skillet over medium heat, stirring occasionally, until the seeds darken in color and become fragrant, 3 to 4 minutes. Turn the seeds out onto a plate and let cool for a minute or two. Grind the seeds fine in a small spice or coffee grinder. Whisk the oil, vinegar, salt, pepper, cinnamon, cloves, and 1½ teaspoons of the toasted cumin in a small bowl until thick and blended. Stir in the shallot.

for the salad:
Position an oven rack in the center of the oven and preheat the oven to 400°F.

Bring the broth to a simmer in a heavy medium saucepan over medium-high heat. Mix in the quinoa. Reduce the heat to medium-low, cover, and simmer until the water is absorbed and the quinoa is tender, about 15 minutes. Turn off the heat and let the quinoa stand, covered, for 5 to 10 minutes. Transfer to a large bowl, let cool, and then fluff with a fork.

Meanwhile, spray a large rimmed baking sheet with vegetable oil cooking spray. On the baking sheet, toss the eggplant with the oil, salt, and pepper. Roast, stirring once, until tender and browned, about 30 minutes. Remove from the oven and let cool slightly, 5 minutes.

Add the vinaigrette, eggplant, apple, walnuts, and cranberries to the quinoa and toss to blend. Cover the bottom of a shallow platter with the watercress. Spoon the quinoa salad on top and serve immediately.

I make these for Jade for lunch all the time—and for Todd, too, actually! They are creamy inside and pack a bit of everything into each bite: some protein, some greens, and some grains. They hold up beautifully in a lunch box alongside some carrot sticks.
serves 4

In a medium bowl, mix together the mascarpone, mustard, honey, lemon zest, salt, and pepper. Stir in the arugula and chicken.

Divide the chicken mixture between the breads and spread it over the breads, leaving a ½-inch border. Starting at the longest edge, tightly roll up each bread like a jelly roll. Using a serrated knife, cut each roll into 8 pieces and serve.