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.

Spinach and Raddichio Salad with Mushrooms and Cashews

Spinach and Radicchio Salad with Mushrooms and Cashews

2 tablespoons fresh lemon juice

2 tablespoons balsamic vinegar

2 teaspoons Dijon mustard

1 tablespoon dill, chopped

½ cup olive oil

6-ounces baby spinach

1 head radicchio, torn into pieces

8 ounces mushrooms, sliced

2 green onions, minced

½ cup chopped roasted cashews 

1. Whisk first 4 ingredients in small bowl. 

2. Gradually whisk in oil. 

3. Season dressing to taste with salt and pepper.

4.  Combine spinach and all remaining ingredients in large bowl. 

Golden Beet Soup

Golden Beet Soup

  1 ½ tablespoons olive oil

2 medium leeks, cut into 1/4-inch half-moons     

salt     

2 bunches 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 veggie stock

    2 tablespoons fresh lemon juice, plus 1 teaspoon fresh lemon juice

1 tablespoon fresh thyme, minced

1 tablespoon fresh dill, minced

1 tablespoon fresh parsley, minced

Freshly ground pepper

       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 lemon juice, thyme, dill, parsley, and season with salt and pepper. 

       9. Divide soup among 4 bowls.

Chunky Tomato Red Pepper Soup

Chunky Tomato Red Pepper Soup

2 tablespoons butter

2 medium red bell peppers, chopped

1 medium onion, chopped

2 cloves garlic, minced

2 tablespoons tomato paste

 1 teaspoon smoked paprika

2 cups plum tomatoes, chopped

¼ cup fresh basil, minced

1 teaspoon of fresh dill, chopped

1 ½ cups vegetable broth

1 teaspoon honey

½ tablespoon salt

½ teaspoon cracked pepper

1/3 cup evaporated milk

1/3 cup chopped fresh basil

4 slices sourdough bread

1 clove garlic

1 ¼ cups shredded aged Cheddar cheese

1. Sauté peppers and onion in a large Dutch oven in melted butter over medium-high heat 10 minutes until golden and tender.

2. Stir in garlic, tomato paste, and paprika and cook, stirring constantly, 1 minute.

3. Stir in tomatoes, basil, dill, broth, and honey.

4. Bring to a boil, reduce heat to medium-low, and simmer 15 minutes. 

5. Stir in milk; season with salt and pepper.

7. Rub bread with garlic clove.

8. Place on a baking sheet; sprinkle with cheese.

9. Broil 2 minutes or until cheese is melted and golden.

10. Let stand 1 minute; cut into 1 ½ inch pieces

11. Top soup with chopped basil and grilled cheese croutons.

Creamy Beet Dip

Creamy Beet Dip 

4

1 1/2 pounds beets, halved

Parchment paper

3/4 cup light sour cream

Juice and zest of 1 lemon

1 teaspoon of fresh dill

Pinch ground cardamom

1/4 teaspoon salt

1 small clove garlic

Whole-wheat pita wedges and/or fresh cut veggies (optional)

Dill sprigs for garnish

4

1. Heat oven to 425°F.

2. Roast beets on a cookie sheet lined with parchment paper, turning once halfway through, until soft, 45 to 60 minutes.

3. Remove from oven and let cool.

4. Peel beets under running water.

5. In a food processor, combine beets, sour cream, 2 teaspoons juice, dill, cardamom, salt, and garlic; blend until smooth.

6. Transfer to a bowl and garnish with zest and dill to taste.

7. Serve with pita, if desired.

Greek Lemon Rice Soup

Greek Lemon Rice Soup

5

4 cups vegetable broth

1/3 cup white rice

1 1/2 cups silken tofu

1 tablespoon olive oil

1/4 teaspoon turmeric

1/4 cup freshly squeezed lemon juice

2 tablespoons chopped fresh dill

1/4 teaspoon freshly ground pepper

5

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 2 cups of the 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.

Golden Beet Soup

Golden Beet Soup

2

1 1/2 tablespoons olive oil

2 medium leeks, diced

Coarse salt

5 cups golden beets diced

8 carrots, sliced

1/2 yellow bell pepper, diced

7 cups vegetable stock

2 tablespoons fresh lime juice

Freshly ground pepper

chives minced for garnish

dill minced for garnish

parsley minced for garnish

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, about 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, and season with salt and pepper. 

9. Divide soup among 4 bowls; garnish each with chives, dill, and parsley.