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.

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

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.

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. 

Apple and Endive Salad with Lemon and Thyme

Apple and Endive Salad with Lemon and Thyme

	1	tablespoon fresh lemon juice
	2	tablespoons olive oil
	1 ½	tablespoon fresh thyme leaves red onion
	3	apples, cored
	2	Belgian endives
	~	Salt and freshly ground black pepper

       1.      Put the lemon juice in a medium bowl and gradually whisk in the olive oil in a steady stream until blended.

       2.      Then whisk in the thyme leaves.

       3.      Cut the red onions, apples, and endives into thin strips about 2 inches long.

       4.      Add the red onions, apples, and endives to the dressing, then taste and season with salt, pepper.

Green Bean and Radicchio Salad with Roasted Beets and Balsamic Red Onions

Green Bean and Radicchio Salad with Roasted Beets and Balsamic Red Onions

1 large red onion, cut in half thinly sliced crosswise

¼ cup plus 6 tablespoons balsamic vinegar

1 bay leaf

6 large beets

1 tablespoon plus ½ cup olive oil

2 tablespoons water

1 ½ pounds slender green beans, cut in half 

¼ cup chopped shallots

1 tablespoon minced fresh thyme

1  tablespoon chopped fresh oregano

1 large head of radicchio

1.  Place onion, ¼ cup vinegar, and bay leaf in a large jar or medium bowl.

2.  Add just enough water to cover. 

3. Season generously with salt and pepper and chill.

4.  Preheat oven to 350°F. Place a large piece of foil on baking sheet. 

5. Place beets in center of foil.

6.  Drizzle beets with 1 tablespoon oil and 2 tablespoons water.

7.  Top with another piece of foil; crimp edges to seal tightly.

8.  Roast beets until tender when pierced with a fork, about 1 hour 15 minutes; cool completely.

9.  Steam beans in a large pot until crisp-tender, about 6 minutes.

10.  Whisk remaining 6 tablespoons balsamic vinegar, ½ cup oil, shallots, oregano, and thyme in small bowl to blend. 

11. Season dressing with salt and pepper.

12.  Peel and cut beets into ¼ inch-thick slices.

13.  Arrange large radicchio leaves over the very large platter to cover.

14.  Drain red onions; scatter over radicchio.

15.  Arrange beans over onions.

16.  Arrange beet slices decoratively over beans. 

17. Pour dressing over salad and serve. 

Farro with Artichokes and Herb

Farro with Artichokes and Herb

4 tablespoons butter

1 carrot, diced

1 small celery root, diced

1 small onion, diced

2 celery ribs, 1 diced and 1 sliced, plus ½ cup celery leaves

1 bay leaf

2 cups farro

1 cup dry white wine

4 cups vegetable broth

salt and freshly ground pepper

3 tablespoons grated Grana Padano cheese plus shaved cheese for garnish

 ¾ cup marinated baby artichokes drained and halved

 ½ cup flat-leaf parsley leaves

¼ cup snipped chives

1 tablespoon thyme leaves

¼ cup capers

1 teaspoon white wine vinegar

1 tablespoon olive oil

      1. In a large saucepan, melt 2 tablespoons of the butter. 

.         2.  Add the carrot, celery root, onion, diced celery and bay leaf and cook over moderate heat, stirring occasionally, until the vegetables are lightly browned, about 5 minutes.

      3. Add the farro and cook, stirring, for 2 minutes.

      4. Add the wine and cook, stirring occasionally, until completely absorbed, about 5 minutes.

      5. Add half of the broth and cook, stirring occasionally, until completely absorbed, about 12 minutes.

      6. Season with salt and pepper.

      7. Add the remaining broth and cook, stirring occasionally, until completely absorbed, about 12 minutes longer.

      8. Discard the bay leaf.

      9. Stir in the grated cheese along with the artichokes and the remaining 2 tablespoons of butter until creamy.

     10. Spoon into bowls.

     11. In a medium bowl, toss the sliced celery and celery leaves with the parsley, chives, thyme, and capers.

     12. Add the vinegar and oil, season with salt and pepper and toss.

Mound the salad over the farro, garnish with cheese shavings and serve.

Frisee Salad with Goat Cheese and Balsamic Syrup

Frisee Salad with Goat Cheese and Balsamic Syrup

1 cup balsamic vinegar

8 slices baguette, toasted

8 1/2-thick-slices fresh goat cheese
8 cups lightly packed inner yellow frisee leaves

1 cup lightly packed baby arugula

1 red onion, thinly sliced

1 cup cherry tomatoes, halved

1/2 cup olive oil

Juice from 1 lemon

2 teaspoons fresh thyme leaves

2 teaspoons chopped fresh chives

     1.  Simmer the balsamic vinegar in a small nonreactive saucepan until reduced to 1/4 cup.

     2. Pour into a small ramekin and cool.

     3. Preheat an oven to 350 degrees F.

     4. Place the baguette slices on a baking sheet.

     5. Top each bread slice with a slice of goat cheese.

     6. Bake until heated through, 3-4 minutes.

     7. Remove from the oven and keep warm.

     8.  In a large bowl, combine the frisée, arugula, onion, and tomatoes.

     9. Drizzle the olive oil and lemon juice over the salad. Toss to coat.

    10. Season to taste with salt and freshly ground black pepper.

    11.  Add the thyme and chives and toss together.

    12.  Divide the mixed greens among 8 individual plates.

    13.  Top each salad with a warmed goat cheese toast.

    14.  Drizzle the balsamic syrup around the perimeter of the greens and serve immediately.

Chickpea Salad with Lemon, Parmesan, and Fresh Herbs

Chickpea Salad with Lemon, Parmesan, and Fresh Herbs

2 cups chickpeas, cooked

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh Italian parsley

1 tablespoon chopped thyme

1 small red onion diced

1 tomato, diced

1 red pepper, diced

2 tablespoons fresh lemon juice

1 tablespoon olive oil

1 small garlic clove, pressed

1/3 cup (packed) freshly grated Parmesan cheese, optional

Coarse kosher salt

1.  Combine chickpeas, basil, parsley, thyme, red onion, tomato, red pepper, lemon juice, olive oil, and garlic in medium bowl.

2.  Add grated Parmesan cheese and toss gently to blend all ingredients thoroughly.

3.  Season chickpea salad to taste with coarse kosher salt and freshly ground black pepper. 

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.