Serves: 4–6 | Time: ~45 minutes 1. Wash and cut into pieces green beans. 2. Wash, peel and dice: onion, carrot, celery and zucchini. 3. Peel and mince garlic cloves. 4. Drain and rinse canned cannellini or kidney beans. 5. Green beans: wash and cut into pieces. 6. Fresh spinach or kale: roughly chopp. 7. Heat olive oil in a large pot over medium heat. 8. Add onion, carrot, and celery. Cook for 5–7 minutes, stirring, until softened. 9. Add garlic and cook for 30 seconds until fragrant. 10. Stir in tomato paste and cook for 1 minute to deepen the flavor. 11. Add diced tomatoes, vegetable broth, bay leaf, oregano, basil, salt, and pepper. Bring to a gentle boil. 12. Reduce heat and simmer for 15 minutes. 13. Add beans, green beans, zucchini, and pasta. Simmer for another 8–10 minutes, until pasta is tender. 14. Stir in spinach or kale and cook for 1–2 minutes until wilted. 15. Remove bay leaf, taste, and adjust seasoning. 16. Serve hot with grated parmesan and fresh herbs if desired.

   1. PLANK. Soak the cedar plank in water for at least 2 hours to prevent burning. 2. MARINADE. In a bowl, combine: lemon zest, white wine, salt and black pepper. 3. Pat the salmon dry with paper towels. Place it in a shallow tray, pour the marinade over it. Refrigerate for 30 minutes. 4. GRILL. Set up the grill for two-zone cooking (50% indirect / 50% direct heat). Preheat to 170–230°C (340–450°F) using about 1/2 chimney of charcoal. Place the soaked plank over direct heat and char it for 5 minutes until lightly smoking. 4. GRILL THE SALMON. Remove the salmon from the marinade and place it skin-side down on the charred side of the plank. Lay 2 fresh rosemary sprigs on top of the fish. Move the plank to indirect heat, close the lid, and cook for 15–20 minutes, until the salmon flakes easily and reaches an internal temperature of 125–130°F (52–55°C). 5. Carefully remove the plank from the grill. Serve the salmon directly from the plank with lemon wedges, grilled vegetables, fresh bread or roasted potatoes. TIP: Cedar plank grilling gently smokes the salmon while keeping it moist, and the citrus-dill marinade enhances the natural sweetness of the fish without overpowering it.