Oh, one more! Risi e bisi, rice and pea soup. This is a really nice light soup, and is a traditional spring soup in Italy where it's eaten on April 25 to celebrate Italy's liberation from Nazi & fascist rule): 2 lbs peas, fresh or frozen (frozen is actually better, generally) 3 Tbsp minced onion 2-3 Tbsp butter 2 1/4 C beef stock (the best quality possible; Better than Bouillon is still fine, but if you have homemade or really good store-bought, try it here) 8 oz rice, preferably Italian rice like vialone nano, but any rice will do (except, like, sushi rice) 2 Tbsp chopped parsley 1/4 C or so grated parmesan Cook the onions in the melted butter on very low heat until the onion is soft and starting to turn golden. Add the peas and a good pinch of salt, and cook about 2 minutes until the peas are thawed (if using frozen) and bright green, and well-coated in the butter. Pour in all but about 1/4C of the stock; cover and simmer about ten minutes. Add the rice and the rest of the stock. Cover and simmer about 20-30 minutes, until the rice is cooked (soft but firm, not falling apart). Stir in the parsley and the grated parm. Taste and correct the salt if needed. Serve with more grated parm on top if desired. Eat while celebrating freedom. :-)