Tuscan White Bean Soup with Mussels (Zuppa di Cozze e Fagioli)

Zuppa di Cozze e Fagioli, is a rustic Tuscan white bean soup with mussels. This dish beautifully represents the heart of Tuscan cooking, where simple pantry staples meet the bounty of the sea. Creamy cannellini beans, potatoes, onion, celery, and carrot create a velvety, comforting base that perfectly complements the delicate, briny sweetness of fresh mussels. Traditionally, dishes like this were born from necessity—combining inexpensive local ingredients to create a hearty, nourishing meal with remarkable depth of flavor.

Very easy recipe, and even easier if you buy the mussels already cooked in the frozen bag. Let them defrost and then toss them with the olive oil, salt and pepper for about 30 minutes before adding to the soup!

Ingredients

• 2 tablespoons extra-virgin olive oil, divided
• ¼ cup diced white onion
• ½ cup diced celery (about 1 stalk)
• ⅓ cup diced carrot (about 1 medium carrot)
• 1 garlic clove, minced
• 1½ cups diced potatoes (about 1 medium potato)
• 2 (15.5-ounce) cans cannellini beans, with their liquid
• 1 cup water (or vegetable broth for additional flavor)
• ¼ cup dry white wine
• 1-pound fresh mussels
• Freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley, plus more for garnish

1. Rinse the mussels under cold running water, scrubbing the shells and removing any beards (the fibrous strands protruding from the shell). Discard any mussels with cracked shells or those that remain open after being tapped.
2. Heat the white wine in a large pot over medium-high heat. Add the mussels, cover, and steam for 4–6 minutes, shaking the pot once or twice, until the shells open. Discard any mussels that do not open. Remove the mussels from their shells and let them cool. Strain the cooking liquid through a fine-mesh sieve or coffee filter to remove any grit. Reserve a few tablespoons of the flavorful broth to add to the soup, if desired.
3. Heat 1 tablespoon of the olive oil in a large saucepan or Dutch oven over medium heat. Add the onion, celery, carrot, and garlic. Cook for 5–7 minutes, stirring occasionally, until the vegetables are softened but not browned.
4. Stir in the diced potatoes, cannellini beans with their liquid, and 1 cup of water (or vegetable broth). Cover and simmer for 25–30 minutes, or until the potatoes are very tender.
5. Using an immersion blender, puree the soup until smooth and velvety. If the soup is too thick, stir in a little additional water or some of the reserved mussel cooking liquid until it reaches your desired consistency. Taste before seasoning—the beans and mussel broth often provide enough natural salt.
6. Toss the shelled mussels with the remaining 1 tablespoon olive oil, a generous pinch of black pepper, and the chopped parsley.
7. Gently fold the mussels into the hot soup and cook for 1–2 minutes, just until heated through. Avoid boiling after adding the mussels, as they can become tough.
8. Ladle into bowls and finish with a drizzle of extra-virgin olive oil, additional parsley, and freshly ground black pepper. 
9. This soup is even better with a slice of grilled rustic bread rubbed with garlic, making it a comforting meal that captures the simple elegance of coastal Tuscany.

GLUTEN-FREE "PILLOWY" GNOCCHI WITH SILKY PINK SAUCE

Light, soft gluten-free gnocchi made with potato flakes and Bob's Red Mill 1-to-1 Baking Flour—ready in about 30 minutes. No peeling, boiling, or ricing potatoes required.

• 1 cup boiling water
•  1 cup Bob's Red Mill Potato Flakes
•  1 large egg, lightly beaten
• ¾ cup Bob's Red Mill 1-to-1 Baking Flour, plus 2–3 tablespoons for kneading and rolling
• ½ teaspoon salt

1. Pour the boiling water over the potato flakes in a large bowl. Stir until smooth and let cool until just warm.

2. Add the egg, salt, and ¾ cup flour. Mix until a soft dough forms.

3. Turn onto a lightly floured surface and knead gently just until smooth. Do not overwork the dough or the gnocchi will become dense.

4. Divide the dough into 4 pieces. Roll each into a rope about thumb-thick, then cut into ¾-inch pieces.

Silky Pink Sauce

• 1 tablespoon olive oil
•  ½ teaspoon garlic powder (or 1 clove garlic, minced)
• 1½ cups tomato passata or smooth tomato sauce
• 3 tablespoons heavy cream
• ¼ cup gnocchi cooking water (reserved)
• Salt and black pepper, to taste
• 4–5 fresh basil leaves
• Grana Padano or Parmesan, for serving

1. Heat the olive oil over medium-low heat. Add the garlic powder (or fresh garlic) and cook for 30 seconds. If using fresh garlic, keep the heat low so it softens without browning.

2. Stir in the tomato sauce, basil leaves, salt, and pepper. Simmer gently for 5 minutes.

3. Meanwhile, bring a large pot of salted water to a gentle boil. Cook the gnocchi in batches until they float, then cook for 1 minute longer. Reserve ¼ cup cooking water before draining.

4. Remove the basil leaves. Reduce the heat to low and stir in the cream. For an ultra-smooth, restaurant-style sauce, strain it through a fine-mesh sieve back into the skillet.

5. Add the cooked gnocchi and about half of the reserved cooking water. Toss gently for 1 minute, adding more cooking water as needed until the sauce lightly coats each piece.

6. Serve immediately with freshly grated Grana Padano or Parmesan.

Peach Bourbon BBQ Sauce with a Kick

• 1 (20 oz) bottle organic ketchup
• 1 (10 oz) jar Smucker's Sugar Free Peach Preserves
• ½ cup bourbon
• ¼ cup apple cider vinegar
• 1½ tbsp *Seasoning Mix (see below)
• 1 tbsp light brown sugar
• 1 tsp Gravy Master
• 1 tsp Worcestershire sauce

Simmer over medium-low heat for 25-30 minutes, stirring occasionally. Taste after simmering and adjust as needed. 

1. More smoke: ½ tsp smoked paprika

2. More tang: 1–2 tbsp apple cider vinegar

3. Sweeter: 1 tbsp brown sugar or honey

4. Saltier: ¼ tsp kosher salt

5. More heat: ¼–½ tsp cayenne

 

*Seasoning Mix (Yields about ¾ cup, store in airtight jar)

• 3 tbsp light brown sugar

• 1 tbsp sweet paprika

• 1 tbsp smoked paprika

• 1 tbsp garlic powder

• 1 tbsp onion powder

• 2 tsp kosher salt

• 2 tsp coarse black pepper

• 2 tsp chili powder

• 1 tsp dried Marjoram

• ½ tsp cayenne pepper

Texas Gold Potato Salad

 

• 5 Ibs. Yukon Gold potatoes
• 2 cucumbers thinly sliced
• 2 small red onion thinly sliced
• Fresh chopped cilantro to taste

Dressing:

• 2/3 cup apple cider vinegar
• 2 tbsp pickle juice
• ¼ cup olive oil
• 2 tsp mustard
• 2 tsp smoked paprika
• 2 tsp honey
• ¾ cup warm vegetable broth
• Salt & black pepper

1. Boil the potatoes: Cook them until fork-tender, then peel (if desired) and slice them into rounds while they are still warm. Warm potatoes absorb the dressing much better!
2. Prep the veggies: Thinly slice the cucumber and the red onion.
3. Make the dressing: In a small bowl or measuring cup, whisk the warm vegetable broth with the vinegar and other ingredients, except the cilantro.
4. Marinate: Pour the warm dressing mixture directly over the sliced potatoes and let them soak for about 5 to 10 minutes.
5. Assemble: Gently fold in the sliced cucumber, onion, and your fresh cilantro.
6. Rest and serve: Toss everything together gently so the potatoes don't break apart. Let the salad rest for at least 20-30 minutes at room temperature so the flavors marry before serving.

Crunchy Honey Nut Clusters with Chocolate Drizzle

Yield: 16–20 Small Squares (8X8 Pan)

• 2 cups gluten-free corn flakes + crushed gluten-free crackers (keep cracker pieces chunky, not powdery)
• 1 ½ cups mixed nuts (crushed peanuts, cashews, and whole pistachios)
• ½ cup honey
• ¼ cup butter (or coconut oil)
• ¼ cup brown coconut sugar
• 1 teaspoon vanilla extract
• Pinch of sea salt
• 2–3 oz chocolate (high cacao, minimal ingredients)
• ½ teaspoon coconut oil

1. Line an 8x8-inch baking pan with parchment paper, leaving overhang on the sides for easy removal.
2. In a dry pan over medium heat, toast the nuts and corn flakes for 3–5 minutes until fragrant. Set aside.
3. In a small saucepan, combine honey, butter, and coconut sugar.
   Bring to a gentle boil over medium heat and cook for about 2 minutes, stirring constantly, until slightly thickened and frothy.
4. Remove from heat and stir in vanilla extract and sea salt.
   Immediately pour over the dry ingredients and mix quickly until evenly coated.
5. Transfer mixture to prepared pan.
   Place parchment on top and press down firmly using your hands or the bottom of a glass to compact tightly.
6. Refrigerate for 1–2 hours, until fully set and firm.
7. Melt chocolate with ½ teaspoon coconut oil until smooth.
8. Drizzle over the cold, set base using a spoon in a zig zag motion.
9. Return to refrigerator for 10–15 minutes, until chocolate is firm and matte.
10. Lift from pan using parchment overhang.
    Use a sharp, non-serrated knife and press straight down for clean cuts.

THE PERFECT DEVILED EGG DIP

 Prep time: 15 mins | Yields: Approx. 2 cups

This dip is a sophisticated twist on the classic appetizer, offering a silky, mousse-like texture that feels incredibly light yet indulgent. It’s the perfect creamy centerpiece for a fresh platter of crisp cucumbers and seed crackers.

• 8 hard-boiled eggs (boiled 9 minutes, peeled)
• 1/3 cup plain Greek yogurt
• 1/4 cup light mayo
• 1/2 dill pickle, roughly chopped
• 1 tbsp Dijon mustard
• 1 tbsp rice wine vinegar
• 1/2 tsp monk fruit sweetener (or honey/sugar)
• 1/4 tsp Kosher salt
• 1/4 tsp onion powder
• 1/4 tsp lemon pepper

For the Top:

• Fresh chives, finely chopped
• Smoked paprika, for dusting

Place the whole hard-boiled eggs, Greek yogurt, light mayo, Dijon mustard, rice wine vinegar, and the monk fruit sweetener into the food processor.

Process on high for 45–60 seconds. Stop once or twice to scrape down the sides with a spatula. Continue blending until the mixture is completely uniform and has a whipped, silky consistency.

Add the roughly chopped pickle, salt, onion powder, and lemon pepper. Pulse just 3 or 4 times. This incorporates the seasonings and the pickle flavor without breaking the smooth "mousse" texture of the base.

Transfer the dip to a serving bowl, cover, and refrigerate for at least 30 minutes. This allows the flavors to meld and the dip to set slightly.

Just before serving, top with a generous sprinkle of fresh chives and a dusting of smoked paprika for that classic deviled egg look.

Serving Suggestions: Vegetables: Cucumber rounds, mini bell pepper "boats," or endive leaves. Gluten-free seed crackers or air-popped pita chips are great too!

Golden Stuffed Artichoke Casserole

2 (14.5 oz) cans quartered artichokes, drained + chopped

1¼ cups breadcrumbs (reserve ½ cup for topping)

½ cup grated parmesan

¼ cup shredded mozzarella

8 oz sharp provolone, diced

¼ cup parsley, chopped

2 cloves garlic, grated

Zest + juice of 1 lemon

⅓ cup chicken stock

⅓ cup extra virgin olive oil

2 tbsp melted butter

Salt & pepper

1. Preheat oven to 375°F.
2. Pat artichokes dry and roughly chop.
3. In a bowl, mix artichokes, ¾ cup breadcrumbs, cheeses, parsley, garlic, lemon zest/juice
4. Stir in stock, olive oil, butter, and seasoning until moist but not soggy.
5. Transfer to an oiled baking dish.
6. Top with remaining ½ cup breadcrumbs + a drizzle of olive oil + extra parm.
7. Cover and bake 25–30 min.
8. Uncover and bake 20–25 min until golden and crispy.