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.

Lentil Stew with Butternut Squash

Lentil Stew with Butternut Squash

    3 large stalks celery, cut into 1/4-inch thick slices

    1 large yellow onion, chopped

    1 large butternut squash, cut into 1-inch chunks

    4 cups brown lentils

    6 cups vegetable broth

    2 bay leaves

    1 teaspoon of cinnamon 

    1 teaspoon dried rosemary

    1 teaspoon of salt 

    1 tablespoon of cracked black pepper

1 ounce Parmesan cheese, shaved with a vegetable peeler

1/4 cup fresh parsley leaves, chopped

1.    In a large pot, combine celery, onion, squash, lentils, bay leaves, cinnamon, broth, rosemary, salt, and black pepper.

2.    Cover pot with lid, and cook on medium heat for 1 hour.

3.    To serve, spoon lentil stew into serving bowls; top with Parmesan shavings, and sprinkle with chopped parsley. 

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.

Butternut Squash and Apple Soup

Butternut Squash and Apple Soup 

½ cup butter

6 pounds butternut squash, diced (reserve seeds)

2 pounds tart apples, diced and sprinkled with lemon juice

juice of 1 lemon

2 leeks, finely diced

2 cinnamon sticks

½ cup honey

12 cups veggie stock

4 cups cider

roasted squash seeds

freshly ground nutmeg

1 cup plain yogurt

1. In a large stockpot over low heat, melt butter and add the squash, apples, and leeks.

2. Cook for a few minutes and then add the cinnamon sticks and honey. 

3. Cook another 2 minutes.

4. Add the stock and cider and bring to a simmer. 

5. Cook until squash is soft.

6. Remove the cinnamon sticks, then purée in batches in a food processor.

7. Return purée to pot and bring back to a simmer.

8. Adjust the tart/sweet balance with additional lemon juice or honey, salt to taste.

9. Garnish with squash seeds that have been roasted with a little salt; add a dollop of yogurt, and a dash of fresh nutmeg.

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.

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. 

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.

Artichoke Stew

Artichoke Stew

24 artichokes

2 tablespoons unsalted butter

2 tablespoons olive oil

1 bunch spring onions, chopped

2 lemons, halved

1 teaspoon salt

1 pound snow peas, trimmed 

2 pounds thin asparagus, cut diagonally into 3-inch-long pieces

4 cups vegetarian broth

½ cup chopped fresh herbs, such as parsley and mint

1. Cut artichokes in half lengthwise. 

2. Heat 2 tablespoons butter and oil in a large skillet over medium heat.

3. Add onions and cook, stirring, until softened, 3 to 5 minutes.

4. Add artichokes and juice of 2 lemons and cook 2 minutes. 

5. Add peas, asparagus, veggie broth, and salt to taste. 

6. Simmer, stirring, until just cooked through, about 10 minutes.

7.  Add herbs and cook 1 minute. Stir in remaining butter. 

Yellow Pepper Cream Soup

Yellow Pepper Cream Soup

 

16 yellow bell peppers

4 quartered onions

4 cups condensed milk

½ cup lemon juice

½ cup miso

¼ cup cilantro, chopped

1 teaspoon of fennel 

12 sprigs of cilantro for garnish

1.  Preheat oven 325ºF.

2.  Wash, dry, half and seed peppers, rub skins with oil.

3.  Place pepper halves on a baking sheet along with onion quarters and roast for 30-40 minutes or until pepper skins are soft and begin to shrivel and onion becomes golden brown.

4.  Remove veggies from oven and place peppers in a brown paper bag to steam 10 minutes.

5.  When cool, remove loosened skins from peppers.

6.  In a blender, combine peppers, onion, milk, lemon juice, miso, cilantro, and fennel and blend until smooth.

7.  Serve hot or cold and garnish with cilantro.

Sweet Potato Kale Frittata

Sweet Potato Kale Frittata

6 large eggs

1 cup half-and-half

1 teaspoon salt

½ teaspoon ground pepper

1 teaspoon red pepper flakes

2 cup sweet potatoes

2 tablespoon olive oil

2 cup firmly packed chopped kale

½ small red onion

2 clove garlic

3 oz. goat cheese

½ cup kale, sliced

    1.  Preheat oven to 350°F.

    2.  Whisk together eggs and next 3 ingredients.

3.  Sauté sweet potatoes in 1 tablespoon hot oil in a 10-inch ovenproof nonstick skillet over medium heat 8 to 10 minutes or until potatoes are tender and golden; remove and keep warm.

4.  Sauté kale and next 2 ingredients in remaining 1 tablespoon oil 3 to 4 minutes or until kale are wilted and tender; stir in potatoes.

5.  Pour egg mixture evenly over vegetables, and cook 3 more minutes.

6.  Sprinkle egg mixture with goat cheese and kale.

7.  Bake at 350 degrees F 10 to 14 minutes or until set.

Smoky Spanish Tortilla

Smoky Spanish Tortilla

2 tablespoons olive oil

1 large onion, thinly sliced

1 teaspoon smoked paprika, plus extra for sprinkling

4 Yukon gold potatoes, thickly sliced

6 eggs

1/2 cup of smoked provolone cheese

salt and cracked black pepper

1. Heat 1 tablespoon of the oil in an 8 inch cast iron skillet and a lid, add the onion and smoked paprika, and cook gently for 4–5 minutes, until the onion has softened.

2. Add the potatoes and stir to coat in the onion and paprika mixture.

3. Cover and cook for 15 minutes, turning once and shaking the pan from time to time, until tender.

4. Beat the eggs together with the cheese in a large bowl and season with salt and black pepper.

5. Add the potato and onion mixture and mix thoroughly.

6. Heat the remaining oil in the skillet, add the egg and potato mixture, and cook over low heat for 8–10 minutes, without stirring, until set.

7. Place the pan under a preheated high broiler and cook for 2–3 minutes, until the top of the tortilla is golden brown.

8. Transfer to a board, sprinkle with a little extra smoked paprika, and serve cut into wedges.

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.

Arugula Ricotta Quiche

Arugula Ricotta Quiche

1 9 inch pie crust

6 eggs

1 small shallot, chopped

2 sun-dried tomatoes, finely chopped

1 cup arugula

1 teaspoon of red pepper flakes

3 tablespoons ricotta cheese

1. Preheat oven to 350F.

2. Whisk eggs with 1 tablespoon of water in small bowl. Season with salt and pepper, and set aside.

3. Add the shallot, tomatoes, arugula, and red pepper flakes.

4. Stir to make sure blended well. 

5. Pour in egg mixture into pie crust. 

6. Take a teaspoon and dollop the ricotta cheese all over the uncooked-quiche.

7. Cook for 30 minutes or until set. 

8. Cool for 10 minutes and serve warm or cold. 

Jicama and Orange Salad

Jicama and Orange Salad

   1 large jicama

   1 English cucumber

   4 medium navel oranges

   3 to 4 limes

   1 cup packed fresh cilantro leaves, coarsely chopped

   1 tablespoon olive oil

   1/4 teaspoon red pepper flakes

   Salt and pepper

1. Using a sharp knife, trim top and bottom of jicama and generously peel tough brown skin.
2. Cut jicama into matchstick-size pieces; you should have about 8 cups.
3. Peel cucumber in alternating strips; cut in half lengthwise, then into 1/4-in.-thick half-moons.
4. With knife, cut peel and white pith from oranges and discard.
5. Cut each orange crosswise into 1/4-in. rounds; cut each round in half and transfer to large bowl.
6. From limes, grate 2 teaspoons peel and squeeze 5 tablespoons juice.
7. To bowl with oranges, add jicama, cucumber, lime peel and juice, cilantro, oil, red pepper flakes, pepper, and salt.
8. Toss well. Serve immediately or refrigerate up to 4 hours

Arugula with Plums and Marinated Goat Cheese

Arugula with Golden Plums and Marinated Goat Cheese

1 cup olive oil
4 tablespoons plus ½ cup chopped fresh basil
 14 ounces fresh goat cheese, crumbled

16 ounces arugula
5 tablespoons balsamic vinegar
6 large ripe golden plums, pitted, each cut into 18 wedges and grilled

1.  Whisk oil and 4 tablespoons basil in a shallow bowl. Season with salt and pepper.

2.  Add cheese; spoon basil oil over. 

3.  Cover; let stand at room temperature 2 hours.

4.  Remove cheese from basil oil; reserve oil.

5.  Toss greens and ½ cup basil in large bowl. 

6.  Add reserved basil oil and vinegar; toss. Season with salt and pepper.

7.  Top each salad with goat cheese and plum wedges.

Avocado Caprese Salad

Avocado Caprese Salad

 1 avocado, cut into chunks

4 cups of various cherry and grape tomatoes, cut in half

2 cups of fresh mozzarella, cut into chunks

1/2 cup of basil

1 tablespoon of olive oil

1 tablespoon of balsamic vinegar

salt and pepper

1. Place all the ingredients in a bowl and gently toss to combine.

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.

Apple Raspberry Vinaigrette Salad

Apple Raspberry Vinaigrette Salad

1 cup sugar

1 teaspoon salt

1 teaspoon dry mustard

½ cup red wine vinegar

½ small red onion, quartered 

½ cup olive oil

1 teaspoon poppy seeds

2-3 Romaine hearts, shredded

1 large apple, chopped

1 pint of raspberries

10 ounces walnuts, toasted

5 ounces feta cheese

      1. Combine 1st 5 ingredients for dressing in a blender and blend till smooth.

      2. Slowly add in oil while blender is running.

      3. Stir in poppy seeds. 

      4. Arrange on the plate the romaine, apple