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.

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.

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.

Baby Beet Greens with Spicy Mediterranean Vinaigrette

Baby Beet Greens with Spicy Mediterranean Vinaigrette

1/2 teaspoon black mustard seeds

1/4 teaspoon ground coriander

1/8 teaspoon ground cumin

1/2 cup carrot juice

2 tablespoons golden raisins

2 tablespoons red-wine vinegar

4 sprigs fresh cilantro

1 tablespoon plain yogurt

1 teaspoon honey

2 teaspoons crushed red pepper

1/4 teaspoon salt

Freshly ground pepper to taste

1/4 cup olive oil

1 1/2 cup cubed multigrain bread

1 tablespoon olive oil

1 clove garlic

pinch salt

4 cups baby beet greens

1/4 cup dried cranberries

1/4 cup shredded smoked Cheddar

1. Heat mustard seeds, coriander, and cumin in a small dry skillet over medium heat until fragrant, 2 to 3 minutes. 

2. Add carrot juice and simmer over medium heat until reduced by half, about 3 minutes.

3. Place raisins in a blender and add the hot juice. 

4. Let stand for 5 minutes to plump the raisins. 

5. Then add vinegar, cilantro, yogurt, honey, crushed red pepper, 1/4 teaspoon salt, and pepper and blend until combined. 

6. Pour in 1/4 cup oil and blend until smooth, about 1 minute.

7. Preheat oven to 375°F.

8. Toss bread and 1 teaspoon oil in a medium bowl until well combined. 

9. Spread in a single layer on a large baking sheet. 

10. Bake, stirring once, until golden and crisp, 12 to 15 minutes.

11. Season a wooden salad bowl by rubbing with garlic and pinch of salt. 

12. Chop the garlic and add to the bowl along with greens. 

13. Pour 1/4 cup of the vinaigrette over the greens. 

14. Sprinkle the salad with cranberries, cheese, and the croutons; toss and serve.

Asian Tofu Salad

Asian Tofu Salad

3 tablespoons sesame oil

2 tablespoons rice vinegar

1 tablespoon honey

2 teaspoons tamari

1 teaspoon toasted sesame oil

1 teaspoon minced fresh ginger

1/2 teaspoon salt

14 ounces extra-firm tofu, cut into 1-inch cubes

8 cups mixed salad greens

2 medium carrots, batonned

1 large cucumber, batonned

1 cup of daikon, batonned

1 tablespoon sesame seeds, toasted

1.      Whisk canola oil, vinegar, honey, soy sauce, sesame oil, ginger and salt in a bowl.

2.      Place tofu and 2 tablespoons of the dressing in a large nonstick skillet.

3.      Cook over medium-high heat, turning every 2 to 3 minutes, until golden brown, 12 to 15 minutes total.

4.      Remove from the heat, add 1 tablespoon of the dressing to the pan and stir to coat.

5.      Toss greens, carrots, cucumber, and daikon with the remaining dressing.

6.      Sprinkle sesame seeds and serve immediately, topped with the warm tofu.

Spicy Sundried Tomato Soup with White Beans & Swiss Chard

Spicy Sundried Tomato Soup with White Beans & Swiss Chard

2 tablespoons olive oil

3 cloves garlic, minced

1 teaspoon red pepper flakes 

medium onion, chopped 

2 medium carrots, sliced 

2 ribs celery, chopped

1 small zucchini, sliced 

1/2 teaspoon chopped fresh rosemary

2 cups vegetable broth

4 cups diced tomatoes

2 cups cannellini beans, cooked

1/2 cup oil-packed sun-dried tomatoes, drained and chopped

6 ounces Swiss chard, chopped

1 teaspoon chopped fresh thyme

1 cup torn fresh basil

1. Heat oil in large saucepan over medium heat.

2.  Add garlic and red pepper flakes, and cook 1 minute, or until garlic is fragrant.

3.  Stir in onion, carrots, celery, zucchini, and rosemary, and cook 10 to 15 minutes, or until onions are soft.

4.  Add broth, 2 cups tomatoes, and beans.

5.  Scoop 1 cup mixture into food processor or blender, and add remaining tomatoes, and sun-dried tomatoes.

6.  Purée until smooth, stir mixture into soup, and season with salt and pepper, if desired. 

7. Simmer10 minutes.

8.  Add Swiss chard and thyme; simmer 5 minutes more, or until chard is wilted.

9.  Remove pan from heat, and stir in basil.

Tortellini & Zucchini Soup

Tortellini & Zucchini Soup

·       1 tablespoons olive oil

·       1 large carrots, diced

·       1 celery, diced

·       1 large onion, diced

·       2 tablespoons minced garlic

·       1 teaspoon chopped fresh rosemary

·       6 cups vegetable broth

·       2 medium zucchini, diced

·       2 cups cheese tortellini

·       4 plum tomatoes, diced

·       2 tablespoons red-wine vinegar

    1.  Heat oil in a Dutch oven over medium heat.

    2.   Add carrots, celery, and onion; stir, cover, and cook stirring occasionally until the onion is soft and just beginning to brown, 6 to 7 minutes.

      3.  Stir in garlic and rosemary and cook, stirring often, until fragrant, about 1 minute.

      4.  Stir in broth and zucchini; bring to a boil.

      5. Reduce heat to a simmer and cook, stirring occasionally, until the zucchini is beginning to soften, about 3 minutes.

      6.  Add tortellini and tomatoes and simmer until the tortellini are plump and the tomatoes are beginning to break down 6 to 10 minutes. 

      7. Stir vinegar into the hot soup just before serving.

Tortellini and Spinach in Garlic Broth

Tortellini and Spinach in Garlic Broth

2 tablespoons olive oil

5 cloves garlic, minced

1 carrot, sliced

1 cup green beans, chopped

6 cups veggie broth 

1 teaspoons salt

2 tomatoes, chopped

1 yellow squash, cut lengthwise and sliced

1 pound cheese tortellini 

1 pound spinach, stems removed, leaves washed well 

Grated Parmesan cheese, for garnish

1.  In a large pot, heat the oil over moderately low heat.

2.  Add the garlic, carrots, and green beans and cook, 

     stirring, for 1 minute.

3.  Add the broth and salt and bring to a boil.

4.  Reduce the heat and simmer, covered, for 10 minutes.

5.  Meanwhile, in a large pot of boiling, salted 

     water, cook the tortellini until just done. Drain.

6.  Add tomatoes, squash, and spinach to the soup and 

     cook about 3 minutes.

7.  Stir in the tortellini.

8.  Serve the soup sprinkled with grated Parmesan and 

     pass more of the grated cheese at the table.

Golden Beet Soup

Golden Beet Soup

·       1 ½ tablespoons olive oil

·      2 medium leeks, cut into ¼-inch half-moons

·      Coarse salt

       5 cups small golden beets, peeled and cut lengthwise into ¾ inch wedges

·      8 medium carrots, cut on the diagonal into ½ -inch pieces

·      ½  yellow bell pepper, cut into ½ -inch pieces

·      7 cups vegetable stock

       3 sprigs of fresh thyme, chopped

·      2 tablespoons fresh lime juice, plus 1 teaspoon fresh lime juice, plus lime wedges for serving

·      Freshly ground pepper

·      8 chives, cut into 1-inch pieces, for serving

1.    1. Heat oil in a medium saucepan over medium-high heat. 

       2. Add leeks and a pinch of salt. 

       3. Partially cover, and reduce heat to medium. 

       4. Cook, stirring occasionally until leeks are soft, 6 to 7 minutes. 

       5. Stir in beets, carrots, bell pepper, and stock. 

       6. Raise heat to medium-high; bring to a boil. 

       7. Reduce heat to medium, and simmer, partially covered, until beets and carrots are tender,               

           50 to 60 minutes.     

       8. Stir in lime juice, fresh thyme, and season with salt and pepper. 

       9. Divide soup among 4 bowls; garnish each with chives and a lime wedge.

Chickpea and Greens Curry Soup

Chickpea and Greens Curry Soup

1 tablespoon olive oil

1 teaspoon curry powder

1 teaspoon ground cinnamon       

1 teaspoon ground turmeric

½ teaspoon chili powder

1/4 teaspoon ground nutmeg

1 large onion, finely chopped

1 carrot, chopped

2 cups chopped fresh spinach or beet greens 

2 cups chickpeas, cooked

1 medium tomato, chopped

4 cups vegetable broth

2 cups coconut milk

¼ cup cilantro, finely chopped

1.  Heat oil in a saucepan over medium-high heat.

2.  Add curry powder, cinnamon, turmeric, chili powder, nutmeg, and onion, and gently stir.

3.  Add carrot and spinach, and cook, stirring occasionally, for 2 minutes.

4.  Stir in chickpeas, tomato, broth, and coconut milk.

5.  Reduce heat to medium-low, and simmer for 1 hour, skimming as necessary.

6.  Add cilantro for garnish.

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.