Baby Artichoke Stew

Baby Artichoke Stew

2 lemons, halved

24 baby artichokes

1 tablespoon kosher salt

1 tablespoons butter

1 tablespoons olive oil

1 bunch spring onions, white and green parts chopped

1 pound sugar peas, shelled

2 pounds asparagus, cut diagonally into 1-inch pieces

½ cup chopped fresh parsley

Freshly grated Parmesan cheese

1.  Bring a large pot of water to a boil. 

2.  Squeeze 1 lemon half into a large bowl of cold water.

3.  Trim off stem and top quarter of each artichoke. 

4.  Using a sharp paring knife, peel off outer green leaves until you reach pale inner leaves. 

5.  Place in lemon water as you finish.

6.  Cut artichokes in half lengthwise. 

7.  Squeeze remaining lemon half into boiling water and add a pinch of salt.

8.  Cook artichokes 10 minutes, until just tender. 

9.  Drain in a colander and dry on paper towels.
10.  Heat butter and oil in a large skillet over medium heat.

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

12.  Add artichokes and cook 2 minutes. 

13.  Add peas, asparagus, 3 tablespoons water, and salt to taste. 

14.  Simmer, stirring, until just cooked through, about 5 minutes.

15.  Add parsley and cook 1 minute. 

16. Sprinkle with Parmesan cheese.

Chickpea and Greens Curry Soup

Chickpea and Greens Curry Soup

1 tablespoon olive oil

1 teaspoon curry powder

1 teaspoon ground cinnamon       

1 teaspoon ground turmeric

½ teaspoon chili powder

1/4 teaspoon ground nutmeg

1 large onion, finely chopped

1 carrot, chopped

2 cups chopped fresh spinach or beet greens 

2 cups chickpeas, cooked

1 medium tomato, chopped

4 cups vegetable broth

2 cups coconut milk

¼ cup cilantro, finely chopped

1.  Heat oil in a saucepan over medium-high heat.

2.  Add curry powder, cinnamon, turmeric, chili powder, nutmeg, and onion, and gently stir.

3.  Add carrot and spinach, and cook, stirring occasionally, for 2 minutes.

4.  Stir in chickpeas, tomato, broth, and coconut milk.

5.  Reduce heat to medium-low, and simmer for 1 hour, skimming as necessary.

6.  Add cilantro for garnish.

Curried Red Lentil & Swiss Chard Stew with Garbanzo Beans

Curried Red Lentil & Swiss Chard Stew with Garbanzo Beans

2 tablespoons olive oil
1 large onion, thinly sliced
1 tablespoon curry powder

½ teaspoon cayenne pepper
6 cups vegetable broth
12 cups Swiss chard, coarsely chopped

1 cup asparagus, chopped
2 cups red lentils
2 cups garbanzo beans, cooked
Plain yogurt

1.  Heat oil in a heavy large saucepan over medium-high heat.

2.  Add onion; sauté until golden, about 13 minutes. 

3.  Mix in curry and cayenne.

4.  Add broth and chard. 

5.  Increase heat; bring to boil.

6.  Add asparagus, lentils, and garbanzos; reduce heat to medium.
7.  Cover; simmer until lentils are tender, stirring twice, about 10 minutes.

8.  Divide stew among bowls. 
9.  Top with yogurt.

Potato and Cheddar-Cheese Soup

Potato and Cheddar Cheese Soup

2 tablespoons of olive oil

1 large onion, chopped 

6 baking potatoes, cut into 1-inch cubes

5 cups vegetable broth

1 teaspoon salt

1 teaspoon of smoked paprika

1 1/2 cups smoked cheddar, grated 

1/4 cup chopped chives

1. In a large saucepan over moderately low heat, add the onion and cook, stirring occasionally, until 

    translucent, about 5 minutes. 

2. Stir in the potatoes, broth, salt, and paprika and bring to a boil. 

3. Reduce the heat and simmer, covered, stirring occasionally, until the potatoes are tender, 15 to 20 

    minutes.
4. Remove half the soup from the pan and puree in a food processor. 

5. Alternatively, mash some of the potatoes with a potato masher. 

6. Return the puree to the pan. 

7. Over low heat, add the cheese and stir until melted. 

8. Remove the pan from the heat. 

9. Taste the soup and add more salt if needed. 

10. Serve the soup topped with chives.

Mediterranean Eggplant and Fennel Stew

Mediterranean Eggplant and Fennel Stew

1 bulb fresh fennel, cut into 1/4-inch slices, reserve fonds for garnish

1 tablespoon olive oil

1 large onion, chopped 

2 teaspoon minced garlic

4 tomatoes, diced 

2 cups vegetable broth

2 medium-sized eggplants, cut into 1-inch cubes 

1/3 cup pitted, chopped kalamata olives

1/4 teaspoon ground cinnamon

1 teaspoon of basil

1 bay leaf

2 tablespoons capers

2 teaspoon balsamic vinegar

1. Heat oil in 6-quart Dutch oven over medium-high heat. 

2. Add onion and garlic, and cook 3 to 5 minutes, or until onion is lightly browned, stirring often. 

3. Add fennel, tomatoes, broth, eggplant, olives, cinnamon, basil, and bay leaf.

4. Bring mixture to a boil. 

5. Reduce heat to medium-low, cover and cook 15 minutes, or until eggplant and fennel are tender, stirring occasionally. 

6. Remove bay leaf. 

7. Submerge immersion blender deep into the mixture to avoid splattering, and purée just enough to thicken the stew. 

8. Stir in capers and vinegar. 

9. Sprinkle with fennel fronds, and serve.

Winter Squash and Wild Mushroom Soup

Winter Squash and Wild Mushroom Soup

8 cups vegetable broth

1 ounce dried morel mushrooms

1 cups peeled and diced butternut squash

1 bay leaves

1 teaspoon sage

1 tablespoon olive oil

1 cups sliced red onion

1 pounds assorted wild mushrooms, tough stems removed, cleaned, and slice

1 tablespoon of tamari

Kosher salt and freshly ground pepper

½ cup chopped flat-leaf parsley

2/3 cup grated parmesan cheese, optional

1.  Heat broth in a large stockpot. 

2.  Place the dried mushrooms in a small bowl; pour 1 cup hot broth over mushrooms; let soak 20 

     minutes.

3.  Strain through a coffee filter or paper towel. 

4.  Add mushroom liquid to the broth. 

5.  Rinse mushrooms and dice; set aside.

6.  Add squash, bay leaf, and sage to the broth. 

7.  Bring to a boil; reduce heat and let simmer.
8.  Meanwhile, heat oil in a large skillet over medium heat. 

9.  Sauté onions 5 to 8 minutes, until soft.

10.  Add all mushrooms and sauté until soft and lightly browned, about 10 minutes, adding a little

      broth if they become too dry. 

11.  Transfer to stockpot.

12.  Add tamari and season to taste with salt and pepper. 

13.  Stir in parsley.

14.  Ladle soup into bowls and top with Parmesan.

Country Style Potato Leek Soup

      Country Style Potato Leek Soup

6 tablespoons unsalted butter

5 pounds leeks, chopped 1 inch sections

1 tablespoon flour

6 cups vegetable stock

1 bay leaf 1 teaspoon thyme dash cayenne

1 3/4 pounds medium red potatoes, cut into 3/4-inch dice

salt and black pepper

1. Heat butter in Dutch oven over medium-low heat until foaming; stir in leeks, increase heat to 

    medium, cover and cook, stirring occasionally, until leeks are tender but not mushy, 15 to 20 

    minutes; do not brown. 

2. Sprinkle flour over leeks and stir to coat evenly ; cook until flour dissolves, about 2 minutes. 

3. Increase heat to high; whisking constantly, gradually add stock. 

4. Add bay leaf, thyme, cayenne, and potatoes; cover and bring to boil. 

5. Reduce heat to medium-low and simmer, covered, until potatoes are almost tender, 5 to 7 minutes. 6. Remove pot from heat and let stand until potatoes are tender and flavors meld, 10 to 15 minutes. 

7. Discard bay leaf, season with salt and pepper; serve immediately.