1 tablespoon chipotle chiles in adobo, minced and seeded
1/4 teaspoon grated lime zest
6 large ears of corn, shucked and halved
Stir together butter, scallions, chipotle, zest and rounded 1/2 teaspoon salt in large bowl.
Cook corn in large pot of boiling water until crisp-tender, 3 to 5 minutes. If you've got the grill going, toss ears on for a quick char and deeper flavor. Transfer to butter mixture and toss. Serve warm.
15 ounces whole, peeled tomatoes, drained and finely chopped
1 large potato, peeled and diced
1/4 head green cabbage, cored and thinly sliced
15 ounces cannellini beans, rinsed and drained
1/2 pound green beans, trimmed and cut into 1-inch lengths
1 garlic clove, minced
1/4 cup thinly sliced fresh basil
3/4 cup grated Parmesan, for serving
In large pot, heat oil over medium. Add onion, carrots, celery, red pepper flakes, rosemary, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook until onion begins to turn golden, stirring constantly, about 5 to 8 minutes.
Add tomatoes. Cook until some liquid evaporates, about 2 minutes. Add potato, cabbage, beans and 7 cups water. Bring to boil and stir in green beans.
Reduce to simmer and cook until all vegetables are tender, about 20 minutes. Season with salt and pepper. Stir in garlic and basil. Serve sprinkled with Parmesan cheese.
Pour chicken broth and cranberry juice into medium saucepan and bring to a boil on medium-high heat. Stir in instant brown rice and cranberries. Return to boil and cover. Remove from heat and let stand five minutes. Stir in orange zest and almonds.