This popular dish originated around Monterey Bay, California. This version, created in San Diego, has a southwest flavor. Serve with large bibs, crab shell crackers, extra bowls for the shells, and finger bowls if you wish. Nice served in large, shallow bowls alongside crusty sourdough bread, a green salad, and chilled white wine. You can vary the seafood according to the catch of the day, yours or your market's.
Made in the classic Italian tradition, this hearty soup combines a white bean puree with a blend of vegetables including cabbage, kale, and Swiss chard, with toasted bread to thicken the mix. It's reheated ('ribollita') and served topped with grated Parmesan and a drizzle of olive oil.
Canned white beans and cooked chicken meat are incorporated in chicken stock with tomatillos, green chilies, chopped tomatoes and fresh corn kernels in this chili seasoned with cumin, coriander and oregano.