Smoky Tomato Soup

Smoky Tomato Soup

1 tablespoon butter

1 small onion, thinly sliced

1 small carrot, halved and thinly sliced

1 tablespoon tomato paste

2 teaspoon flour

2 cups veggie stock

1 ½ cups tomatoes, diced

1 teaspoon smoked paprika

2 sprigs thyme

1 fresh bay leaf

1 garlic clove, lightly crushed

2 tablespoons heavy cream

1/4 cup of grated smoked provolone

sprigs of fresh thyme, garnish

1. In a large pot set heat to medium-high and add the butter.

2. Sauté the onion and carrot for 8-10 minutes or until very soft and beginning to caramelize, stirring occasionally.

3. Add the tomato paste and continue cooking about 2 minutes, stirring frequently.

4. Sprinkle the flour over the vegetable mixture, mix well and continue cooking for another minute.

5. Gradually pour in the stock, whisking constantly to prevent lumps from forming.

6. Add the diced tomatoes, paprika, thyme, bay leaf, garlic and bring to a boil. 

7. Reduce heat and simmer soup for 25 minutes, stirring occasionally.  

8. Remove soup from the heat.

9. Add the heavy cream and puree with an immersion blender until smooth.

10. Season to taste and serve garnished with smoked provolone and fresh thyme.

Lentil Stew with Butternut Squash

Lentil Stew with Butternut Squash

    3 large stalks celery, cut into 1/4-inch thick slices

    1 large yellow onion, chopped

    1 large butternut squash, cut into 1-inch chunks

    4 cups brown lentils

    6 cups vegetable broth

    2 bay leaves

    1 teaspoon of cinnamon 

    1 teaspoon dried rosemary

    1 teaspoon of salt 

    1 tablespoon of cracked black pepper

1 ounce Parmesan cheese, shaved with a vegetable peeler

1/4 cup fresh parsley leaves, chopped

1.    In a large pot, combine celery, onion, squash, lentils, bay leaves, cinnamon, broth, rosemary, salt, and black pepper.

2.    Cover pot with lid, and cook on medium heat for 1 hour.

3.    To serve, spoon lentil stew into serving bowls; top with Parmesan shavings, and sprinkle with chopped parsley. 

Italian Noodle Soup

Italian Noodle Soup

4 cups vegetable broth

12 oz. fettuccine pasta 

8 oz. spinach

6 cups diced tomatoes

1 onion, chopped

2 zucchini, sliced moons

5 cloves of garlic

1/2 tablespoon basil

1/2 tablespoon oregano

1 teaspoon red pepper flakes

pepper to taste

grated Parmesan cheese, optional garnish

chopped parsley, garnish

1. Put your broth in a large soup pot, heat until bubbling.

2. Add in all the other ingredients and cook until noodles are al dente.

3. Don't stir too much and break your noodles in half for them to fit into the pot.

4. Serve hot with Parmesan cheese and parsley.

Butternut Squash and Apple Soup

Butternut Squash and Apple Soup 

½ cup butter

6 pounds butternut squash, diced (reserve seeds)

2 pounds tart apples, diced and sprinkled with lemon juice

juice of 1 lemon

2 leeks, finely diced

2 cinnamon sticks

½ cup honey

12 cups veggie stock

4 cups cider

roasted squash seeds

freshly ground nutmeg

1 cup plain yogurt

1. In a large stockpot over low heat, melt butter and add the squash, apples, and leeks.

2. Cook for a few minutes and then add the cinnamon sticks and honey. 

3. Cook another 2 minutes.

4. Add the stock and cider and bring to a simmer. 

5. Cook until squash is soft.

6. Remove the cinnamon sticks, then purée in batches in a food processor.

7. Return purée to pot and bring back to a simmer.

8. Adjust the tart/sweet balance with additional lemon juice or honey, salt to taste.

9. Garnish with squash seeds that have been roasted with a little salt; add a dollop of yogurt, and a dash of fresh nutmeg.

Greek Lemon Rice Soup

Greek Lemon Rice Soup

4 cups veggie broth

1 cup white rice

1 ½ cups silken tofu

1 tablespoon olive oil

¼ teaspoon turmeric

¼ cup lemon juice

2 tablespoons chopped fresh dill

¼ teaspoon freshly ground pepper

   1. Bring broth and rice to a boil in a large saucepan.

   2.  Reduce heat to a simmer and cook until the rice is very tender, about 15 minutes.

3.  Carefully transfer rice mixture to a blender.

4.  Add tofu, oil and turmeric; process until smooth.

5.  Whisk the tofu mixture, lemon juice, dill and pepper into the soup remaining in the pan.

6. Heat through.

Corn Chowder

Corn Chowder

2 tablespoons butter

1 cup onions, chopped

3 red potatoes, halved or quartered, depending on size

1 large carrot, chopped

½ cup celery, chopped

1 sweet red bell pepper, minced

4 cups sweet corn

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon dried thyme

½ teaspoon dried basil

1 to 2 cups veggie stock

1 cup evaporated milk

1. In a medium soup kettle begin cooking onions, potatoes, and carrot in the butter over medium-low heat for 10 to 15 minutes, stirring constantly.

2. Add celery and keep cooking for 5 to 10 minutes. 

3. Add peppers, corn, and seasonings. 

4. Stir well and cover. 

5. Reduce heat, letting it cook for 5 to 10 minutes.

Tomato Fennel Soup

Tomato Fennel Soup

1 tablespoon olive oil

1 tablespoon butter

1 medium fennel bulb, cut into 1-inch pieces

1 medium onion, cut into 1-inch pieces

2 garlic cloves, chopped

1/4 cup Pernod

4 cups tomatoes, chopped

2 cups vegetable broth

4 juniper berries

2 teaspoons fennel seeds

salt and black pepper to taste

Minced fresh parsley, garnish

Croutons, garnish

1.  In a large pot over a medium-low, sauté the onion and the fennel in the olive oil and butter. 

2.  Cook, stirring occasionally, about 30 minutes, until golden brown.

3.  Add the garlic and continue cooking for 2 minutes.

4.  Turn off the heat or move the pot away from the stove and add the Pernod slowly. 

5.  Add the tomatoes, plus broth. 

6.  Bring to a boil for 1 to 2 minutes, reduce the heat to low, and simmer.

7  Meanwhile, in a small sauté pan over low heat, toast the juniper berries and the fennel seeds.

8.  Swirl them in the pan until fragrant and golden, about 3 to 4 minutes. Set aside to

     cool.

9.  Using a mortar and pestle or a spice grinder, grind the spices until slightly chunky.

10.  Add to the soup and cook for 45 minutes.

11.  Puree the soup in batches in the food processor.

12.  Season generously with salt and pepper. 

13.  Serve hot, garnished with parsley and croutons. 

Turkish Style Vegetable Stew

Turkish Style Vegetable Stew

2 tablespoons olive oil

3 medium onions, halved then sliced

8 cloves garlic, crushed

18 ounces green beans, halved lengthwise, then crosswise

18 ounces okra, cut into ½-inch slices

3 28-oz. cans whole peeled Italian-style tomatoes, drained, ½ cup juice reserved

2 cups vegetable broth

2 teaspoon ground cumin

1 teaspoon cinnamon

1 teaspoon cayenne

6 medium zucchini, quartered lengthwise and cut into ½-inch chunks

1 cup chopped fresh parsley

2 teaspoon coarse salt

2 teaspoon freshly ground pepper

Romano cheese, shredded for garnish (optional)

1.  In large saucepan, heat oil over medium-low heat.

2.  Add onion and garlic and cook until onion is softened about 5 minutes.

3.  Stir in green beans, okra, tomatoes, reserved tomato juice, broth, cinnamon, cayenne, and cumin.

4.  Bring to a boil, breaking up tomatoes with wooden spoon.

5.  Reduce heat to low, partially cover and simmer, stirring occasionally, 15 minutes.

6.  Increase heat to medium-low.

7.  Stir in zucchini, parsley, salt and pepper, cover and cook until zucchini is just tender about 8 minutes.

White Bean Stew with Swiss Chard and Tomatoes

White Bean Stew with Swiss Chard & Tomatoes

2 pounds Swiss chard, cut crosswise into 2-inch strips

¼ cup olive oil

3 garlic cloves thinly sliced

¼ teaspoon crushed red pepper

1 cup tomatoes, chopped

2 cups vegetable stock

2 cups cannellini beans, cooked

1 teaspoon thyme

cracked black pepper

Salt

      1.  In the saucepan, heat the oil.

      2.  Add garlic and crushed red pepper and cook over moderate heat until the garlic is golden 1 minute.

      3.  Add tomatoes and stock and bring to a boil.

      4.  Add beans and simmer over moderately high heat for 3 minutes.

      5.  Add Swiss chard and simmer over moderate heat until the flavors meld, 5 minutes.

      6.  Season the stew with salt and serve

Vegetarian Pho

Vegetarian Pho

·  

·        6 cups vegetable broth

·        3 large shallots, sliced

·        ½ cup dried shiitake mushrooms

·        10 cloves garlic, crushed

·        3 tablespoons tamari

·        12 ¼-inch coins fresh ginger

·        1 tablespoon brown sugar

·        1 tablespoon rice wine vinegar

·        1 teaspoon ground black pepper

·        2 cinnamon sticks

·        2 star anise

·        6 basil stems, leaves reserved 

·        6 cilantro stems, leaves reserved 

·        8 oz. rice noodles

·        8 oz. Asian-flavor baked tofu, thinly sliced

·        2 cups soybean sprouts

·        2 cups watercress

·        4 green onions, sliced 

·        ¼ cup chopped cilantro leaves

·        1 cup fresh basil leaves

·        1 lime, cut into wedges

          1 jalapeno, thinly sliced

1.     

     1.  Place first 13 ingredients in large pot with 8 cups water. 

  

     2.  Cover, and bring to a boil. 

     3.  Reduce heat to medium-low, and simmer, covered, 1 hour. 

     4.  Strain broth, and return to pot. Discard solids.

    5.  Cook rice noodles according to package directions. 

    6.  Drain, and rinse under cold water. 

    7.  Divide among 6 large soup bowls. 

    8.  Ladle broth over noodles, and top with tofu, sprouts, watercress, and green onions. 

    9.  Serve cilantro, basil, lime wedges, and jalapeno on the side to be stirred into soup.

Spiced Lentil Soup

Spiced Lentil Soup

8 cups vegetable stock
4 onions, finely chopped
4 garlic cloves, crushed
8 tomatoes, roughly chopped
1 teaspoon ground turmeric
2 teaspoons ground cumin
12 cardamoms
1½ cinnamon stick
2 cups red lentils
4 cups coconut milk
2 tablespoons fresh lime juice
salt and pepper to taste

1.  In a large saucepan add water, onions, garlic, tomatoes, turmeric, cumin, cardamoms, cinnamon, and lentils. Bring to a boil, reduce heat, cover and simmer gently for 20 minutes.

2.  Remove the cardamoms and cinnamon stick, and then puree the mixture in a food processor. 

3.  Press the soup through a strainer and return to the pan.

4.  Add the remaining ingredients; reserve some coconut milk to use as a garnish.

5.  Stir well and reheat the soup gently until ready to serve.

Fennel and Potato Soup

Fennel and Potato Soup

3 medium fennel bulbs, slice reserve 2 tablespoons of feathery leaves

2 tablespoons olive oil

3 shallots, finely chopped

4 cups veggie stock

1 large russet potato, cubed

dash of nutmeg

Salt and freshly ground black pepper

1. Heat butter and olive oil together in a medium pot over medium-low heat.

2. When butter has melted, add sliced fennel, shallots, and 1 cup of the stock.

3. Cover and simmer gently until fennel is soft and translucent, about 15 minutes.

4. Increase heat to medium, add potatoes and remaining 3 cups stock, and bring to a boil.

5. Reduce heat to medium-low and simmer gently until potatoes are very soft and cooked through about 25 minutes.

6. Season soup to taste with salt and pepper.

7. Gently mash the vegetables with a potato masher or the back of a wooden spoon until the soup is thick and chunky (but not puréed), adding a little stock if it becomes too thick.

8. Chop the reserved fennel leaves, then stir into soup.

9. Remove soup from heat and set aside for 5 minutes to allow flavors to develop.

10. Ladle soup into four bowls and serve warm, drizzled with extra-virgin olive oil, if you like.

Harvest Vegetable Ragout

Harvest Vegetable Ragout

 

4 teaspoons olive oil, divided

3 cups diced butternut squash

2 cups sliced leek, ½ inch-thick

1 ½ cups sliced carrot, 1-inch-thick

1 ½ cups sliced parsnip, ½ inch-thick

1 cups sliced celery, ½ inch-thick

10 garlic cloves, halved

2 bay leaves

2 thyme sprigs

1 tablespoon tomato paste

1 tablespoon flour

1 cup dry red wine

3 cups vegetable broth

2 cups chickpeas, cooked

1 teaspoon salt, divided

1 teaspoon black pepper

½ cup chopped fresh parsley

4 cups of cooked brown rice

thyme springs

1.  Heat 2 teaspoons oil in a Dutch oven over medium-high heat.
2.  Combine squash and next 5 ingredients and sauté for 8 minutes or until lightly browned, stirring frequently.

3.  Add bay leaves and 4 thyme sprigs, and stir in tomato paste.
4.  Stir in flour and wine, reduce heat to medium-low, and cook for 5 minutes.
5.  Stir in the broth and chickpeas.  

6.  Cover and simmer 20 minutes or until vegetables are tender.
7.  Stir in 1 teaspoon salt pepper, and chopped parsley.
8.  Discard bay leaves and thyme.

9.  Place rice into serving bowls.

10. Ladle stew over rice.

11. Garnish with additional thyme sprigs, if desired.

Artichoke Stew

Artichoke Stew

24 artichokes

2 tablespoons unsalted butter

2 tablespoons olive oil

1 bunch spring onions, chopped

2 lemons, halved

1 teaspoon salt

1 pound snow peas, trimmed 

2 pounds thin asparagus, cut diagonally into 3-inch-long pieces

4 cups vegetarian broth

½ cup chopped fresh herbs, such as parsley and mint

1. Cut artichokes in half lengthwise. 

2. Heat 2 tablespoons butter and oil in a large skillet over medium heat.

3. Add onions and cook, stirring, until softened, 3 to 5 minutes.

4. Add artichokes and juice of 2 lemons and cook 2 minutes. 

5. Add peas, asparagus, veggie broth, and salt to taste. 

6. Simmer, stirring, until just cooked through, about 10 minutes.

7.  Add herbs and cook 1 minute. Stir in remaining butter. 

Yellow Pepper Cream Soup

Yellow Pepper Cream Soup

 

16 yellow bell peppers

4 quartered onions

4 cups condensed milk

½ cup lemon juice

½ cup miso

¼ cup cilantro, chopped

1 teaspoon of fennel 

12 sprigs of cilantro for garnish

1.  Preheat oven 325ºF.

2.  Wash, dry, half and seed peppers, rub skins with oil.

3.  Place pepper halves on a baking sheet along with onion quarters and roast for 30-40 minutes or until pepper skins are soft and begin to shrivel and onion becomes golden brown.

4.  Remove veggies from oven and place peppers in a brown paper bag to steam 10 minutes.

5.  When cool, remove loosened skins from peppers.

6.  In a blender, combine peppers, onion, milk, lemon juice, miso, cilantro, and fennel and blend until smooth.

7.  Serve hot or cold and garnish with cilantro.

Edamame Pate

Edamame Pate

1 ¼ cups shelled edamame

·     ½ cup walnuts, toasted

      2 tablespoons of sesame oil

·     1/3 cup mint leaves

·     1 green onion, chopped

·     1 tablespoon tamari

·     3 tablespoon lemon juice

       toasted black and white sesame seeds, garnish

1. Purée edamame, walnuts, sesame oil, mint, green onion, and tamari in a food processor until finely chopped. 

2. With motor running, add lemon juice. 

3. Process until smooth.

Sweet Potato Kale Frittata

Sweet Potato Kale Frittata

6 large eggs

1 cup half-and-half

1 teaspoon salt

½ teaspoon ground pepper

1 teaspoon red pepper flakes

2 cup sweet potatoes

2 tablespoon olive oil

2 cup firmly packed chopped kale

½ small red onion

2 clove garlic

3 oz. goat cheese

½ cup kale, sliced

    1.  Preheat oven to 350°F.

    2.  Whisk together eggs and next 3 ingredients.

3.  Sauté sweet potatoes in 1 tablespoon hot oil in a 10-inch ovenproof nonstick skillet over medium heat 8 to 10 minutes or until potatoes are tender and golden; remove and keep warm.

4.  Sauté kale and next 2 ingredients in remaining 1 tablespoon oil 3 to 4 minutes or until kale are wilted and tender; stir in potatoes.

5.  Pour egg mixture evenly over vegetables, and cook 3 more minutes.

6.  Sprinkle egg mixture with goat cheese and kale.

7.  Bake at 350 degrees F 10 to 14 minutes or until set.

Thai Peanut Quinoa Salad

Thai Peanut Quinoa Salad

2 ½ cups water

½ teaspoon salt

1 ½ cups dry quinoa, rinsed

¼ cup natural peanut butter

2 tablespoons sesame oil

2 tablespoons tamari 

1 tablespoon red pepper flakes

Juice of one lime

3 cups roughly chopped spinach

1 cup snow peas

1 medium red pepper, diced

1/3 cup minced red onion

¼ cup chopped fresh cilantro

½ cup chopped peanuts

1 cup mung bean sprouts, optional 

1. Bring water and salt to a boil in a medium pot.

2. Add quinoa, then reduce to a simmer and cover.

3. Cook for 10 to 11 minutes, until quinoa, is cooked through and tender, but not mushy, and water has evaporated. 

4. Remove from heat and stir in peanut butter, sesame oil, red pepper flakes, and tamari.

5. Let sit for five minutes.

6. Stir in lime juice, spinach, peas, red pepper, onion, cilantro, and peanuts.

7. Taste and adjust salt as needed.

8. Garnish with mung bean sprouts and serve room temperature.

Smoky Spanish Tortilla

Smoky Spanish Tortilla

2 tablespoons olive oil

1 large onion, thinly sliced

1 teaspoon smoked paprika, plus extra for sprinkling

4 Yukon gold potatoes, thickly sliced

6 eggs

1/2 cup of smoked provolone cheese

salt and cracked black pepper

1. Heat 1 tablespoon of the oil in an 8 inch cast iron skillet and a lid, add the onion and smoked paprika, and cook gently for 4–5 minutes, until the onion has softened.

2. Add the potatoes and stir to coat in the onion and paprika mixture.

3. Cover and cook for 15 minutes, turning once and shaking the pan from time to time, until tender.

4. Beat the eggs together with the cheese in a large bowl and season with salt and black pepper.

5. Add the potato and onion mixture and mix thoroughly.

6. Heat the remaining oil in the skillet, add the egg and potato mixture, and cook over low heat for 8–10 minutes, without stirring, until set.

7. Place the pan under a preheated high broiler and cook for 2–3 minutes, until the top of the tortilla is golden brown.

8. Transfer to a board, sprinkle with a little extra smoked paprika, and serve cut into wedges.