Christina Cooks: Back to the Cutting Board

Lentil soup with sauteed greens; whole roasted cauliflower.

Whipped chickpeas with sauteed broccoli rabe & toasted bread; kale salad; orecchiette with potatoes & arugula.

A pasta mill in Pienza, Tuscany, practices zero-waste principles; recipes include kitchen sink soup and ciambotta over farro.

FarmerJawn founder Christa Barfield's Elkins Park Farm in Philadelphia helps to improve accessibility to fresh local produce; fregola with vegetables & beans; beans & greens.

Sandro, a retired investment banker, makes special plant-based delicacies, including winter squash risotto, pappa al pomodoro, and zucchini focaccia.

Millet cauliflower soup with sauteed broccoli; rigatoni with caramelized fennel & garlic; lemon spaghetti.