Grape and Ginger Tart

Grape and Ginger Tart

      1½ cups gingersnap cookie crumbs

      2 tablespoons sugar

1 teaspoon of cinnamon

2 dashes black pepper

      5 tablespoons butter

      8-ounce cream cheese

      ¼ cups sour cream

      2 tablespoons dark brown sugar 

      4 tablespoons chopped crystallized ginger 

      2 cups seedless green and red grapes, each cut in half

      2 tablespoons apricot jelly, melted

1. Preheat oven to 375°F.
2. In a medium bowl, with a fork, stir crumbs, sugar, cinnamon, and black pepper with melted butter until evenly blended and moistened.
3. With hand, press mixture onto bottom and the upside of a 9-inch pie plate or 9-inch tart pan with removable bottom.
4. Bake crust 8 to 10 minutes.
5. Cool on wire rack
6.  In a medium bowl, with a fork, mix cream cheese, sour cream, sugar, and 3 tablespoons crystallized ginger until evenly blended.
7.  Spoon filling into cooled crust; spread evenly.

8. Place enough grape halves, cut side down, on top of filling to make a single layer. 
9. Scatter remaining grape halves over pie.
10. With a pastry brush, carefully brush warm apricot jelly over grapes and sprinkle with remaining 1 tablespoon slivered crystallized ginger.
11. If not serving right away, cover and refrigerate up to 1 day.
12. Let tart stand at room temperature 15 minutes before serving.

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.

Creamy Celery Soup

Creamy Celery Soup

1 large bunch celery with leaves

2 tablespoons olive oil

1 bay leaf

1 large onion, chopped

1 tablespoon fresh thyme leaves

Salt and black pepper

½ cup white wine

8 cups of vegetable stock

2 medium potatoes, cut into 1-inch chunks

1. Trim ends from celery stalks. 
2. Reserve a few celery leaves for garnish; wrap with plastic wrap and refrigerate. 
3. Slice celery stalks and remaining leaves crosswise into 1-inch pieces; transfer to a colander. Rinse and drain well.
4. In 6-quart saucepot, heat oil over medium heat. 
5. Add bay leaf, celery and leaves, onion, thyme, salt, and pepper, and cook 20 to 25 minutes or until celery is soft but not browned, stirring occasionally. 
6. Add wine and cook 2 minutes or until wine is mostly evaporated.
7. Add broth and potatoes to saucepot; cover and heat to boiling over high heat. 
8. Reduce heat to low; cover and simmer 10 minutes or until potatoes are very tender.
9. Take out bay leaf.
10. In batches, ladle celery mixture into blender; cover, with center part of cover removed to allow steam to escape, and blend very well until pureed. 
11. Pour puree into large bowl. 
12. Repeat with remaining mixture.
13. Return soup to saucepot; heat through. 
14. Ladle soup into a bowl; sprinkle with pepper and garnish with celery leaves.

Arborio Rice and Savoy Cabbage Soup

Arborio Rice and Savoy Cabbage Soup

3 tablespoons olive oil

1 small savoy cabbage, shredded

1 teaspoon thyme

1 teaspoon basil

dash of cayenne 

6 cups vegetable broth

½ cup Arborio rice

4 slices whole grain bread

2 cloves garlic, halved

Grated Parmesan cheese for garnish, optional

1. Heat oil in large pot over medium heat. 
2. Add cabbage, and stir to coat with oil. 
3. Stir in broth, thyme, basil, and cayenne, and season with salt and pepper. 
4. Cover, and bring to a boil. 
5. Reduce heat to medium, and simmer 15 minutes.
6. Stir in rice, and season with salt once more. 
7. Cover, and simmer 15 minutes, or until rice is tender.
8. Meanwhile, rub each bread slice with ½ clove garlic. 
9. Toast bread, then cut into fingers or cubes. 
10. Divide garlic toast fingers among 4 soup bowls. 
11. Ladle soup over toast, and sprinkle with Parmesan cheese, if desired.

Island Kale and Sweet Potato Soup

Island Kale and Sweet Potato Soup

2 tablespoons olive oil

1 onion, chopped

2 cloves garlic, minced 1-inch fresh ginger, minced

1 Jalapeno chili, sliced thin

¾ pound kale, tough stems removed and shredded

3 sweet potatoes, cut into ¾-inch cubes

6 cups veggie stock

1 ½ teaspoons salt 1 bunch of cilantro, coarsely chopped leave a few sprigs for garnish (optional)

1 cup unsweetened coconut milk

1 cup long-grain rice 1. In a large saucepan, heat the oil over moderately low heat.  2. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.  3. Stir in the garlic, ginger, and jalapeno and cook, stirring, until fragrant, about 30 seconds. 4. Stir in the kale, sweet potatoes, broth, and salt and bring to a boil.  5. Reduce the heat and simmer, partially covered, until the potatoes are tender about 20 minutes.  6. Add the cilantro and coconut milk; just heat through. 7. Meanwhile, bring a medium pot of salted water to a boil.  8. Stir in the rice and boil until just done (10 to 12 minutes). Drain.  9. Put a mound of rice in the center of each bowl.  10. Ladle the soup around the rice. 11. Garnish with cilantro sprigs if you like.

Pumpkin Coconut Bisque

Pumpkin Coconut Bisque

1 3/4 cup of cooked pumpkin puree
2 tablespoons of light sesame oil
1 onion, chopped
1 tablespoon fresh ginger, shredded
1 teaspoon red curry paste, to taste
1 3/4 cups coconut milk
6 tablespoon frozen apple juice concentrate
1/2 cup of vegetable stock
 salt to taste
1/2 cup toasted pumpkin seeds, garnish
 cilantro, chopped for garnish

1. Preheat oven to 450 F.
2. Put pumpkin puree into ovenproof dish and heat until edges brown, about 15 minutes.
3. Meanwhile, heat oil in large skillet over medium heat and saute onion and ginger about 10 minutes.
4. Add curry paste and saute 2 minutes more.
5. Put onion mixture and 1 cup of roasted pumpkin puree into the food processor; add 1 cup of coconut milk and puree until smooth.
6. Pour mixture into the saucepan and stir in remaining pumpkin puree, coconut milk, apple juice, vegetable stock, and salt.
7. Heat 5 minutes.
8. Garnish each serving with a sprinkling of pumpkin seeds and cilantro.

Spiced Carrot Soup with Crispy Chickpeas & Tahini

Spiced Carrot Soup with Crispy Chickpeas & Tahini

2 tablespoons olive oil
2 lbs. carrots, thinly sliced
2 leeks, thinly sliced
6 garlic cloves
1/4 teaspoon ground coriander
1/2 teaspoon ground cumin
salt to taste
1 teaspoon red pepper flakes
4 cups vegetable stock
1/2 cup lemon juice, to taste
3 tablespoons tahini
2 tablespoons lemon juice
2 tablespoons water
sesame seeds toasted for garnish
1 3/4 cup spicy roasted chickpeas
2 tablespoons Italian parsley, coarsely chopped

1. Heat olive oil in large pot over medium heat.
2. Add carrots, leeks, garlic, coriander, cumin, salt, and red pepper flakes, and saute, stirring occasionally, until they begin to brown, about 15 minutes.
3. Add vegetable stock, scraping the bottom of the pot to deglaze any browned bits, bring to a boil, and then reduce to heat to maintain a simmer.
4. Simmer for about 30 minutes, or until the carrots are fork-tender.
5. Meanwhile, whisk together tahini, lemon juice, water, and a pinch of salt in a small bowl until smooth.
6. Set aside.
7. Blend the soup until smooth, either using an immersion blender or a food processor.
8. Season the soup to taste with olive oil, salt, and lemon juice.
9. Ladle the soup into bowls, and garnish each bowl with a dollop of lemon tahini mixture, a pinch of sesame seeds, roasted chickpeas, and chopped parsley.