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.

Italian Noodle Soup

Italian Noodle Soup

4 cups vegetable broth

12 oz. fettuccine pasta 

8 oz. spinach

6 cups diced tomatoes

1 onion, chopped

2 zucchini, sliced moons

5 cloves of garlic

1/2 tablespoon basil

1/2 tablespoon oregano

1 teaspoon red pepper flakes

pepper to taste

grated Parmesan cheese, optional garnish

chopped parsley, garnish

1. Put your broth in a large soup pot, heat until bubbling.

2. Add in all the other ingredients and cook until noodles are al dente.

3. Don't stir too much and break your noodles in half for them to fit into the pot.

4. Serve hot with Parmesan cheese and parsley.

Tomato Fennel Soup

Tomato Fennel Soup

1 tablespoon olive oil

1 tablespoon butter

1 medium fennel bulb, cut into 1-inch pieces

1 medium onion, cut into 1-inch pieces

2 garlic cloves, chopped

1/4 cup Pernod

4 cups tomatoes, chopped

2 cups vegetable broth

4 juniper berries

2 teaspoons fennel seeds

salt and black pepper to taste

Minced fresh parsley, garnish

Croutons, garnish

1.  In a large pot over a medium-low, sauté the onion and the fennel in the olive oil and butter. 

2.  Cook, stirring occasionally, about 30 minutes, until golden brown.

3.  Add the garlic and continue cooking for 2 minutes.

4.  Turn off the heat or move the pot away from the stove and add the Pernod slowly. 

5.  Add the tomatoes, plus broth. 

6.  Bring to a boil for 1 to 2 minutes, reduce the heat to low, and simmer.

7  Meanwhile, in a small sauté pan over low heat, toast the juniper berries and the fennel seeds.

8.  Swirl them in the pan until fragrant and golden, about 3 to 4 minutes. Set aside to

     cool.

9.  Using a mortar and pestle or a spice grinder, grind the spices until slightly chunky.

10.  Add to the soup and cook for 45 minutes.

11.  Puree the soup in batches in the food processor.

12.  Season generously with salt and pepper. 

13.  Serve hot, garnished with parsley and croutons. 

Turkish Style Vegetable Stew

Turkish Style Vegetable Stew

2 tablespoons olive oil

3 medium onions, halved then sliced

8 cloves garlic, crushed

18 ounces green beans, halved lengthwise, then crosswise

18 ounces okra, cut into ½-inch slices

3 28-oz. cans whole peeled Italian-style tomatoes, drained, ½ cup juice reserved

2 cups vegetable broth

2 teaspoon ground cumin

1 teaspoon cinnamon

1 teaspoon cayenne

6 medium zucchini, quartered lengthwise and cut into ½-inch chunks

1 cup chopped fresh parsley

2 teaspoon coarse salt

2 teaspoon freshly ground pepper

Romano cheese, shredded for garnish (optional)

1.  In large saucepan, heat oil over medium-low heat.

2.  Add onion and garlic and cook until onion is softened about 5 minutes.

3.  Stir in green beans, okra, tomatoes, reserved tomato juice, broth, cinnamon, cayenne, and cumin.

4.  Bring to a boil, breaking up tomatoes with wooden spoon.

5.  Reduce heat to low, partially cover and simmer, stirring occasionally, 15 minutes.

6.  Increase heat to medium-low.

7.  Stir in zucchini, parsley, salt and pepper, cover and cook until zucchini is just tender about 8 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

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.

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.

Potato Salad with Parmesan and Tomato

Potato Salad with Parmesan and Tomato

6 medium to large red potatoes, scrubbed

1 large tomato

1 shallot, finely chopped

Chopped fresh chives, to serve

Grated parmesan cheese, to serve

2 teaspoons mustard

4 teaspoons white wine vinegar

1/3 cup olive oil

1 teaspoon of red pepper flakes

3/4 cup grated parmesan cheese

     1.  Place the potatoes in a large saucepan of salted water.

     2.  Bring to a boil, then reduce the heat and simmer for 30-  35 minutes, or until tender to the point of a knife.   

     3. Remove and plunge into a bowl of iced water to stop the cooking.

     4.  Peel the potatoes then cut them into 1/2-inch cubes and set aside to cool.

5.      Bring a small pan of water to a boil.

6.      With the point of a small sharp knife, score a small cross in the skin at the base of the tomato.

7.      Drop the tomato into the boiling water for 10 seconds, then plunge it into a bowl of cold water.

8.      Peel the skin away from the cross, then cut around and remove the stalk from the tomato.

9.      Slice the tomato into quarters, remove and discard the seeds and finely dice the flesh. Set aside.

10.  Mix the mustard and vinegar together in a small bowl and season to taste.

11.  Gradually pour in the oil in a thin steady stream, whisking until the mixture emulsifies and thickens.

12.  Stir in the red pepper flakes and the grated Parmesan, then gently toss the potato cubes in the vinaigrette until well coated.

13.  Pile some potato salad in the center of six plates and garnish each salad with a sprinkling of shallot, chives and diced tomato, then a little extra Parmesan and freshly ground black pepper.

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. 

Roasted Red Pepper and Tomato Soup

Roasted Red Pepper and Tomato Soup

2 tablespoons olive oil
1 cup onion chopped
4 roasted red peppers
3 cloves of garlic, minced
1 teaspoon smoked paprika
4 cups of roasted tomatoes, chopped
2 cups of vegetable broth
1/2 teaspoon salt
1/2 plain yogurt
Minced parsley for garnish

1. Heat oil in a large saucepan over medium-high heat.
2. Add onion and cook, stirring, for 3 minutes.
3. Add red pepper, garlic, paprika, and tomatoes; cooking, stirring, for 2 minutes.
4. Add broth and salt; cooked, covered, over medium 10 minutes.
5. Working in batches, transfer to a food processor fitted with a metal blade.
6. Blend on high speed until smooth and creamy, about 1 minute.
7. Return soup to a saucepan; cook until heated thoroughly.
8. Garnish with a swirl of yogurt.
9. Sprinkle with minced parsley.

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.

Italian Noodle Soup

Italian Noodle Soup

4 cups vegetable broth

12 ounces fettuccine pasta 

10 ounces spinach

6 cups tomatoes, diced

1 onion, chopped

5 cloves of garlic

1/2 tablespoon basil

1/2 tablespoon oregano

1 teaspoon red pepper flakes

pepper to taste

Serve with toasted French bread

Parmesan cheese, grated

1. Put your broth in a large soup pot, heat until bubbling.

2. Add all the other ingredients (yes it's that simple) and cook until noodles are al dente.

3. Don't stir too much and you will probably want to break your noodles in half for them to fit into the pot.

4. Serve hot with French bread. 

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.