51. Freeze Ahead Minestrone Soup

Minestrone -- the quintessential Italian soup. This is one of the few make-ahead soups that can be considered perfect for all seasons. It's also light (if you use defatted stock) for the health conscious and is perfect for using up fresh produce from your summer gardens. Minestrone tastes best when given a chance for the flavors to blend at least overnight, making this a great make-ahead dish. To keep the veggies fresh and flavorful, they are added just before serving.

Ingredients

1/2 cup diced onions
1/2 cup diced celery
1/2 cup diced carrots
1 tbs extra-virgin olive oil
1 clove garlic, minced
5 cups chicken stock
14 oz canned chopped tomatoes (or fresh garden tomatoes, stewed with seeds removed)
16 oz canned red kidney beans
For last minute prep:
1 cup packed, chopped escarole
1/4 cup orzo or ditalini pasta
1/ cup sliced (1/2" pieces) fresh green beans
1/2 cup diced fresh zucchini
Freshly shredded parmesan cheese (optional)

Make Ahead Prep:

In a medium saucepan over mean heat, saute the onions, celery and carrots in the heated olive oil for approx. 5 minutes or until very lightly browned. Add the garlic and continue to cook for approx. 1 minute stirring constantly to ensure that the garlic does not brown.

Add the chicken stock, tomatoes (with the juice) and kidney beans. Bring to a boil over high heat and let boil for one minute. Remove from heat and let cool.

When fully cooled, transfer to a freezer-safe container leaving at least 1" of headspace. Cover. Freeze for up to one month.

Last Minute Prep:

The night before serving, transfer soup in its container to the refrigerator to defrost.

Put the soup back into a 3-quart saucepan and bring to a boil over high heat. Add in the escarole and orzo or ditalini pasta. Reduce heat to medium and simmer for 10 minutes.

Add in the green beans and zucchini. Cover and simmer for 5 minutes or until the green beans are tender but not soggy.

Serve topped with freshly shredded parmesan or fresh basil leaves. Great with a side salad and slice of crusty, grilled Italian bread.

More soup and stew recipes.

46. Orange-Glazed Candied Carrots

Even the pickiest veggie-haters will love these carrots. Drenched in citrus and sweetly kissed with brown sugar, this dish will be a great addition to any meal!

Ingredients:

2 lbs carrots, peeled and cut into 1" slices OR peeled baby carrots
1/2 cup orange marmalade
1/2 cup butter
1/4 cup frozen orange juice concentrate , thawed
1/2 cup light brown sugar
1/2 teaspoon salt

Make-Ahead Preparations:

Set a large pot of water to boil. Cook carrots in boiling water until tender but still crisp, approximately 10 to 12 minutes if using baby carrots, 5 minutes more if using regular carrots.

While carrots cook, combine other remaining ingredients in a small saucepan and warm over medium-low heat until butter and marmalade are melted. Do not let boil.

Once carrots cook drain and place in a casserole dish with lid. Pour marmalade mixture over carrots and stir until marmalade mixture coats the carrots.

Cover and refrigerate for up to three days.

Last Minute Preparation:

Remove carrots from refrigerator and give them a stir. Heat in a 350 oven for approximately 15 minutes or until heated through, or in microwave on high for 4 to 5 minutes.

Sprinkle some freshly chopped parsley over the carrots, if desired.

Goes well with:

• Not-just-for-Easter Slow-Cooked Ham
• Make Ahead Mashed Potatoes
• Marinated Green Bean Salad
• Individual Stacked Salads

27. Veggie Stuffed Pasta Shells

This vegetable-inspired version of traditional stuffed shells freeze well either as a casserole or individually for a quick microwave lunch.


Ingredients:

24 uncooked jumbo pasta shells
1 (10-ounce) can vegetable broth
1 carrot, minced
1 potato, peeled and diced
1 onion, finely chopped
2 cups part-skim ricotta cheese
1 cup shredded mozzarella cheese
1 egg
1/2 cup grated Parmesan cheese
1 teaspoon dried Italian seasoning
1 (28-ounce) jar spaghetti sauce or equivalent home-made sauce
1/4 cup grated Parmesan cheese
1 cup shredded mozzerella cheese

Make Ahead Preparation:

Cook pasta according to package directions. Rinse, drain, and let cool.

In a large saucepan, heat broth to boiling. Stir in carrots, potatoes and onions and cook for 3 to 4 minutes or until vegetables are tender.

Drain vegetables well. Combine with ricotta, mozzarella, egg, and 1/2 cup Parmesan cheese in a large bowl. Stir in Italian seasoning.

Fill each cooked and cooled shell with this cheese mixture.

If freezing individual stuffed shells, see "Alternate Preparation" below.

Pour 1/2 cup of the spaghetti sauce in the bottom of a 9x13" baking pan. Arrange stuffed shells in a single layer on the sauce. Pour remaining sauce over top. Sprinkle with 1/4 cup Parmesan cheese. Top with shredded mozerella cheese.

To freeze, refrigerate at this point until cold. Then wrap, label, and freeze up to 3 months.

To bake immediately, cover with foil and bake at 350 degrees for 20 minutes. Uncover and bake for an additional 15 to 20 minutes or until hot and bubbly.

Last Minute Assembly:

Remove casserole from the freezer and thaw overnight in refrigerator. Bake as directed above, adding 15-20 minutes to baking time.

Alternate Preparation:

To freeze individual shells before adding sauce, simply put 1 to 2 shells in individual ziploc bags. Refrigerate until cold and then freeze for up to 3 months.

To thaw and reheat individual shells, remove from ziploc bag and place on microwave-safe plate or bowl. Top with marinara sauce and parmesan cheese. Microwave on 40% power for 2 to 4 minutes until thawed. Top with some shredded mozzerella cheese. Then microwave on 60% power for 1-3 minutes until hot and bubbly.

11. Marinated Green Bean Salad

This salad is great for a picnic since it contains no dairy and is even better served at room temperature than cold.

Ingredients:

1 lb. fresh green beans
2 tbs flat leaf parsley, chopped
8-10 basil leaves, chopped
1 tbs fresh oregano
OR equivalent amount of mixed dry Italian seasoning
5 tbs red wine vinegar
2 tbs onion, chopped
2 cloves garlic, minced
1/3 cup extra virgin olive oil
salt and pepper to taste
Kalamata olives (optional)
Goat cheese (optional)


Make Ahead Preparation:

Put herbs, onion and garlic into a large bowl.

Rinse the green beans and snap off ends. Drop them into boiling water just until they begin to get tender, 2 to 3 minutes. Drain and add them to the bowl while still hot.

Mix all ingredients together. Let cool. When room temperature, refrigerate until ready to serve, up to 4 or 5 days.

Last Minute Assembly:

Add the olive oil, salt and pepper just before serving, tossing well to combine. Salad can be served cold or at room temperature.

If desired, you can also toss in some crumbled goat cheese and Kalamata olives.