Pressure Cooker RisottoBy Ann GaffneyCover and lock the pressure cooker lid. Bring to pressure over a medium-high flame. Cook at medium-high pressure for 6 minutes.Sauteed Rainbow ChardBy Ann GaffneyMeanwhile, prep the chard. Pull the tender leaves away from the stems and set them aside in a salad spinner. Thinly slice the stems. Set aside.Chicken & Potato StewBy Ann GaffneyChicken & Potato Stew is an easy one-pot meal that brings warmth, color, and rich flavor to brighten dreary winter days. Once you have everything in the pot, just leave it to slow cook.Creamy Vegan Winter Squash and White Bean SoupBy Ann GaffneyThis creamy vegan winter squash and white bean soup is a cozy cold-weather soup that’s easy to make and pure comfort to eat. It has it allAnn’s Paccheri alla GriciaBy Ann GaffneyWhen making Ann’s paccheri alla gricia, addling the pasta water to the sauce and then reducing it, adds an amazing amount of flavor and helps the oils in the sauce to emulsify. Creamy Broccoli SoupBy Ann GaffneyAdd the frozen broccoli. Cook stirring until it starts to defrost. Add the Lima beans. Cook 1 minute. Add just enough stock to cover the veggies. Cover and cook 10-15 mins Summer Veggie SpaghettiBy Ann GaffneyIn my experience, the water comes to a boil in about 20 minutes. By that time the sauce for your summer veggie spaghetti will be nearly finished. It’s fast!Vegan Caldo VerdeBy Ann GaffneyMy Vegan Caldo Verde is based on the simple, homey soup that originated in the north of Portugal. It is a great vehicle for the super-green kale, and really easy to make.Carabaccia – Tuscan Onion SoupBy Ann GaffneyIf you’ve been hankering after for a really good onion soup, Carabaccia, the Tuscan Red onion soup is it. It’s easy to make. All it needs a bit of time to cook the onions down until they are sweet and jammy.Ricotta GnocchiBy Ann GaffneyRicotta gnocchi are delicious and fun to make. Easy and low carb they are great paired with my fabulously easy basic tomato sauce, which you can, of course, make ahead of time or for the freezer. EnjoyWatercress &Arugula SoupBy Ann GaffneyWatercress and arugula soup has to be one of the easiest, lightest, tastiest soups you can make with these two super greens. The flavor is peppery and refreshing and the color out of this world, plus it’s delicious eaten hot or chilled. It’s delicious.Easy Tomato SauceBy Ann GaffneyThe title of this easy tomato sauce says it all. It is really easy, tomatoey and tasty too! It is my go to tomato sauce for pastas, veggies, pizzas you name it, plus it can make it with fresh or canned tomatoesWarming Winter SoupBy Ann GaffneyWarming winter soup makes you feel cozy from the inside. It’s total, delicious comfort. The combo of sweet tasting Kabocha squash and middle eastern spices, gets a sweet and sour hit from salty miso and sharp lime.Pasta e FagioliBy Ann GaffneyPasta e Fagioli is one of the easiest, heartiest, most comforting platefuls of soup you’ll ever have the pleasure of digging into. It has everything we love, beans, pasta, tomatoes and it’s easy to make!Creamy Roasted Carrot SoupBy Ann GaffneyCreamy roasted carrot soup is completely vegan, but it’s so smooth and rich you’d never know. The recipe uses roasted carrots made specially for the soup, but I’ve found it to be a great way to repurpose leftover roasted veggies too.Kabocha & Chickpea SoupBy Ann Gaffney Kabocha & Chickpea soup is a rich, warming and satisfying. For a bit of extra spiciness, I often add a dollop of chermoula to each bowl. I adore kabocha. I just love its mealy starchy quality for soups, stews and pies.