Debbie Macomber's Cedar Cove Cookbook

4 cups loosely packed basil leaves, washed

½ cup extra-virgin olive oil

½ cup grated Parmesan cheese

1. For soup: In medium saucepan, combine white beans, bay leaves, 2 crushed garlic cloves and 8 cups water. Bring to a simmer; let cook, partially covered, for 50 minutes, until beans are tender. Strain; reserving broth and beans separately. Combine bean broth and chicken broth; add water to equal 10 cups.

2. Warm oil in large saucepan or soup pot over medium heat. Add leeks, carrots, potatoes and remaining 4 cloves garlic, chopped. Cook 15 minutes, stirring often. Add reserved broth and water; bring to a simmer. Cook 30 minutes, stirring occasionally. Add zucchini; cook 20 minutes, stirring occasionally. Add white beans, tomatoes and green beans; cook 10 minutes until vegetables are tender and soup is warmed through.

3. For basil purée: In blender or food processor, purée garlic, nuts and a sprinkle of salt until finely chopped. Add basil and oil; blend until smooth. Add cheese and blend until combined. Taste and add salt if needed.

4. Serve warm soup garnished with a dollop of basil purée.

TIP

You’ll have leftover basil purée. Refrigerate, tightly covered, and use as a pasta sauce.

Italian Deli Panini

B lack olive paste, also called tapenade, is a tangy dip or sandwich spread made from olives, garlic and oil.

Serves 2

4 slices foccacia, each about 4 inches square

Olive oil

Black olive paste

4 ounces sliced salami

4 ounces sliced provolone

2 roasted red peppers, thinly sliced

Arugula leaves

1. Preheat an electric panini press or indoor grill according to appliance directions.

2. Cut each foccacia piece in half horizontally to make 4 pieces.

3. Brush uncut sides of each bread slice with oil. Lay slices on countertop, oiled-side down. Spread the cut sides with olive paste, then layer with salami, provolone, peppers and arugula. Top with remaining bread slices. Press sandwiches together and place on press or grill. Cook according to appliance directions or until bread is toasted and cheese melted.

TIP

Spread any leftover tapenade on crackers or crisp toast as an appetizer or snack.

Panini Marguerita

F occacia is a thick rectangular Italian flatbread. It’s now available in many supermarket bakeries or specialty stores.

Serves 2

2 slices foccacia, each about

4 inches square

Olive oil

Mayonnaise

1 large tomato, thinly sliced Fresh basil leaves

1 cup shredded mozzarella cheese

Salt and pepper

1. Preheat an electric panini press or indoor grill according to appliance directions.

2. Cut each foccacia piece in half horizontally to make 4 pieces.

3. Brush uncut sides of each bread slice with oil. Lay slices on countertop, oiled-side down. Spread cut sides of bread with mayonnaise. Layer tomato, basil and mozzarella; season with salt and pepper. Top with remaining bread slice. Press sandwiches together and place on press or grill. Cook according to appliance directions or until bread is toasted and cheese melted.

TIP

If you can’t find foccacia, substitute a fat Italian loaf.

Creamy Tarragon Chicken Salad

T his is a lovely salad for a light lunch on a warm summer day. Double the recipe and it’s perfect party fare.

Serves 6

2 pounds boneless, skinless chicken breast halves (about 4)

8 ounces sugar snap peas, trimmed

½ cup sour cream (regular or reduced fat)

½ cup mayonnaise

3 tablespoons fresh lemon juice

2 teaspoons Dijon mustard

2 stalks celery, thinly sliced

2 tablespoons minced red onion