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.

Casablanca Carrot Soup

Casablanca Carrot Soup

2 tablespoons olive oil

1 pounds carrots, cut into 1/8-inch rounds

2 green onions, minced 

1 clove garlic, minced 

½ teaspoon ground cinnamon

½ teaspoon ground turmeric

½ teaspoon  ground cumin

½ teaspoon allspice

½ teaspoon ground ginger

¼ teaspoon red pepper flakes

5 cups vegetable broth

2 cups carrot juice

1 cup cooked brown rice

¼ cup chopped fresh mint

1 tablespoon lemon juice

1 teaspoon lemon zest

Sliced almonds and mint sprigs for garnish, optional

1. Heat oil in large pot over medium-high heat. 
2. Add carrots, onions, garlic, cinnamon, turmeric, cumin, allspice, ginger, and red pepper flakes; sauté 3 minutes. 
3. Add broth, and bring to a boil. 
4. Reduce heat to medium-low, cover, and simmer 30 to 35 minutes, until carrots are very tender.
5. Purée carrot mixture with carrot juice, rice, and mint in a food processor until smooth. 
6. Stir in lemon juice and zest. 
7. Return to pot to warm, if necessary. 
8. Serve hot or chilled, garnished with almonds and mint.

Red Lentil and Rice Soup

Red Lentil and Rice Soup

3 tablespoons olive oil, plus more for drizzling

2 cups chopped onion

4 cloves garlic, chopped

4 carrots, chopped

2 tablespoons ginger, minced

2 teaspoons ground cumin

1 teaspoon of cinnamon

1 teaspoon of cayenne

3 cups dried red lentils

14 cups vegetable broth

2 cups tomatoes, chopped

3 cups cooked brown rice
2 cups spinach, chopped

Kosher salt and freshly ground pepper

1.  Heat the oil in a large, heavy saucepan over medium heat. 

2.  Sauté onion 5 minutes, until soft.

3.  Add garlic, carrots, ginger, cumin, cinnamon, and cayenne; sauté 2 minutes. 

4.  Add lentils and broth.

5.  Bring to a boil. 

6.  Reduce heat and simmer until lentils are just tender about 20 minutes.

7.  Add tomatoes, rice, and spinach; simmer 5 minutes. 

8.  Remove about a quarter of the soup (about 4 cups) and puree in a blender.

9.  Return to pot and stir. 

10. Season to taste with salt and pepper. 

11. Drizzle with a little oil before serving.