Cranberry Bean and Farro Soup

Fresh, filling soup is a wonderful fall treat. I got the most beautiful cranberry beans at the farmer's market and decided to build a recipe around them. The tasty beans and nutty, chewy farro are fabulous in soup, as they maintain their texture and flavor well. This recipe makes enough that you will have ample leftovers for lunch.

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Roasted Broccolini with Pistachios

Broccolini, or baby broccoli, is similar to traditional broccoli, but with smaller florets and longer, thinner stalks. It is actually a cross between broccoli and Chinese broccoli. Unlike broccoli, it retains its flavor and crunch when cooked at high heat. I decided to roast the broccolini with some pistachios for a simple side dish. When roasted, it gets a sweet, caramelized flavor and a fantastic crunchy texture. Topped with some garlic and parmesan, it is simple, healthy and not boring. I particularly like roasting it because I can just throw it in the oven and forget about it while prepping the rest of the meal.

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