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.

Roasted Vegetable Mac & Cheese

Roasted Vegetable Mac & Cheese

   1 pound plum tomatoes, thickly sliced

   2 cups zucchini, sliced

   2 cups red peppers sliced

   2 red onions, thickly sliced

   2 tablespoons olive oil

   3 tablespoons butter

   3 tablespoons flour

   4 cups milk, warm

   2 1/3 cups grated aged Asiago

2 1/2 cups grated sharp Cheddar

2 tablespoons Dijon mustard

1 1/2 teaspoons salt

2 teaspoons fresh black pepper

2 tablespoons chopped fresh thyme

1 pound penne, cooked and drained

       1. Heat the oven to 400 degrees.

       2. Toss the tomatoes, zucchini, red pepper and broccoli with the oil and roast separately on parchment-lined baking pans for 30 minutes.

       3. Whisk the butter and flour in a medium-size pot over medium-high heat until foamy.

       4. Add the milk.

       5. Whisk until thickened and bubbling about 3 minutes. Remove from the heat.     

       6. Whisk in the cheeses, mustard, salt, pepper, and thyme.

       7.  Stir in the pasta, zucchini, red peppers, and red onions and transfer to a 9- by 13-inch baking dish.

       8. Top with the tomatoes and bake about 30 minutes.

Roasted Red Pepper Almond and Garlic Dip Romesco

Roasted Red Pepper Almond and Garlic Dip

½ cup almonds, whole, toasted
1 red pepper, roasted 
2 teaspoons balsamic vinegar
3 large garlic cloves, roasted

1 tablespoon of red pepper flakes

1 teaspoon of thyme

1 teaspoon oregano

2 tablespoons olive oil

1.  Fine chop almonds in processor.

2.  Add the rest of the ingredients, except the olive oil; process to coarse puree.

3.  With machine running, pour olive oil through feed tube and process until puree thickens slightly.

4.  Season dip to taste with salt and pepper. 
5. Serve in a small bowl with veggies, bread, crackers, etc.