10,000 ann ann recipes

Flageolet beans sauteed with garlic and tarragon, tossed with fusilli pasta and finished with balsamic vinaigrette. A light, French-inspired vegetarian pasta dish with creamy beans.

Ultra-rich alfredo sauce made with roasted garlic, real Parmigiano-Reggiano, Asiago cheese, and butter. Chilled overnight for deeper flavor, this two-cheese sauce clings to every strand of pasta.

Chunky sirloin steak soup with salsa, mixed vegetables, white beans, and fresh spinach in a beefy broth. A filling 35-minute soup that brings Southwestern heat to the supper table.

Spicy Cajun pork chops rubbed with bold Cajun seasoning and quickly seared, then topped with sweet caramelized red onions simmered in barbecue sauce. A fast, fiery-sweet weeknight dinner.

Roasted plums with Greek yogurt, toasted hazelnuts, and a drizzle of honey. A 25-minute healthy dessert that turns firm supermarket plums into something silky, caramelized, and elegant.

Blue cornmeal breakfast cake topped with fresh blueberries and baked golden at high heat. Light and fluffy with whipped egg whites folded into the batter.

Ham and three-bean soup with navy beans, kidney beans, black beans, and stewed tomatoes in a chili-spiced broth. One pot, no soaking, and ready in 40 minutes.

Emily's bean soup simmers seven dried beans and lentils with a meaty ham bone, tomatoes, and vegetables into a thick hearty pot. Old-fashioned cold-weather comfort.

Pork dumpling soup with hand-folded siu mai dumplings in Chinese chicken broth with sesame oil. Cabbage-and-pork filling with white pepper and wine.

Vegan garlic soup with three whole bulbs of fresh garlic, pearl barley, wild rice, potatoes, and mushrooms in a thyme-rosemary broth. A hearty, low-fat soup that improves overnight.

Egyptian-style falafel (ta'ameya) with dried fava beans, parsley, garlic, cumin, and coriander, ground twice for the right crispy-yet-tender texture. The original falafel before chickpeas took over.

Crisp-tender cauliflower and green beans marinated in Italian dressing with dill weed, red onion rings, and red pepper flakes. A make-ahead chilled vegetable side that needs at least 4 hours to soak up flavor.

Classic German Birnensuppe: fresh pears simmered with cinnamon and aniseed, blended silky smooth, stirred with sherry-plumped raisins and lemon. Served ice cold as a light starter or dessert.

Navajo tacos built on Indian fry bread and loaded with seasoned ground beef, pinto beans in homemade New Mexican red chile sauce, cheddar cheese, lettuce, and tomatoes.

Panzanella panini presses fresh tomato, basil, and mozzarella with a splash of balsamic into a crisp, golden grilled sandwich. A warm, melty take on the classic Italian bread-and-tomato flavors.

A curried Bechamel sauce works very well as a topping for many steamed or cooked vegetables.