This is a traditional minestrone complete with leeks and zucchini in a tomato soup base with cannellini beans and pasta. Serve with grated Parmesan cheese.
Showcase the season's first berries in this rich, not-too-sweet dessert. Be sure to use Greek yogurt, which has been strained and is thus very thick and creamy.
Bacon, onions and pickles are wrapped in thin slices of flank steak, browned in butter, then simmered in beef broth. Serve with spaetzle to soak up the gravy.
Pasta combined with tuna, mushroom and celery soups; layered with American cheese, topped with crushed potato chips and baked until bubbly and slightly browned.
