kale and roasted vegetable soup

recipe:

3 medium carrots, peeled and quartered lenthwise

2 large tomatoes, quartered

1 large onion, cut into 8 wedges or 4 or 5 slices

1/2 small butternut squash, peeled, seeded, cut lengthwise into 1/2 inch thick wedges

6 garlic cloves

1 Tbsp olive oil

6 cups or more of vegetable broth*

4 cups of finely chopped kale

3 large fresh thyme sprigs

1 bay leaf

1 15 oz can of Great Northern white beans, drained

directions:

1 Preheat oven to 400°F (reduce heat by 25°F if using convection oven). Brush rimmed baking sheet with a thin coat of olive oil. Arrange carrots, squash, tomatoes, onion, and garlic on sheet. Drizzle with more olive oil. Sprinkle with salt and pepper. Toss to coat. Roast vegetables until they are brown and tender, stirring occassionally, about 45 minutes.

2 Cut squash and carrots into 1/2 inch pieces; set aside. Peel garlic cloves; place in food processor. Add tomatoes and onion; puree until almost smooth. Pour 1/2 cup broth onto the baking sheet; scrape up any browned bits. Transfer broth and vegetable puree to large pot. Add 5 1/2 cups broth, kale, thyme and bay leaf to pot. Bring to boil. Reduce heat. Simmer uncovered until kale is tender, about 30 minutes.

3 Add carrots, beans, and squash to soup. Simmer 8 minutes to blend flavors, adding more broth to thin soup if necessary. Season with salt and pepper. Discard thyme sprigs and bay leaf.

Can be made a day ahead. 

If cooking gluten-free, use gluten-free broth.

Serves 6

Source: www.simplyrecipes.com

sweet corn and radish saute

recipe:

2 tablespoons extra virgin olive oil

1 small sweet onion, chopped (1 cup)

1 medium green or red bell pepper, chopped (1 cup)

1 jalapeno chile pepper, seeded and finely chopped

8 large radishes, halved and thinly sliced (1 1/4 cups)

Kernels cut from 2 ears fresh sweet corn (1 1/2 cups)

Fresh thyme sprigs

Fine sea salt

Freshly ground black pepper

Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add onion, bell pepper and chile pepper. Cook and stir 6 to 8 minutes until tender but not browned. (If vegetables start to brown, reduce heat to medium-low.)

Add remaining tablespoon olive oil, radishes and corn. Cook and stir 5 minutes until radishes and corn are crisp tender. Stir in leaves from 1 or 2 fresh thyme sprigs. Season to taste with salt and freshly ground black pepper.

Makes 3 cups

Source: www.eatingcleanrecipes.com

southwestern black bean salad

recipe:

1 15.5 oz can black beans, rinsed and drained

9 oz fresh or frozen corn

1 tomato, chopped

1 small hass avocado, diced

1/4 cup red onion, chopped

1 scallion, chopped

1 lime, juice of

3 tbsp extra virgin olive oil

1 tbsp cilantro

salt and fresh pepper 

directions: 

Combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper. Mix with lime juice and olive oil. Marinate in the refrigerator 30 minutes. Add avocado before serving.

Source: www.skinnytaste.com

chilled pea, lettuce and herb soup

recipe:

3 tablespoons extra virgin olive oil

2 leeks, white and light green part only, cleaned and sliced

Salt to taste

5 cups frozen or fresh peas (1 1/2 pounds, or 2 12-ounce bags frozen)

3 cups, tightly packed, coarsely chopped Boston or bibb lettuce

5 cups chicken stock, vegetable stock or water

1/3 cup coarsely chopped fresh tarragon leaves

1/4 cup coarsely chopped flat-leaf parsley leaves

1/4 cup coarsely chopped fresh mint leaves

1/4 cup chopped chives, plus additional for garnish

Chopped fresh tarragon, chives and/or mint for garnish

1. Heat 1 tablespoon of the oil over medium heat in a large, heavy soup pot or Dutch oven. Add the leeks and a pinch of salt. Cook, stirring, until tender, about five minutes. Add the peas, lettuce and stock or water, and bring to a boil. Add salt to taste, reduce the heat, cover and simmer five minutes. Remove from the heat. Drain through a strainer set over a bowl, and allow the vegetables and the broth to cool for 15 minutes. Taste the broth, and season as desired.

2. Working in batches, purée the vegetables and herbs in a blender with the broth and additional olive oil for two minutes until frothy and smooth. Pour into a bowl, and stir to combine. Taste and adjust seasonings. Chill for several hours.

3. Serve, garnishing with additional chives, tarragon and/or mint.

Source: http://www.nytimes.com/

sun dried tomato pumpkin seed pesto

 

Sun Dried Tomato Pumpkin Seed Pesto

2 Cloves Garlic

1 C Pumpkin Seeds

1/4 C Olive Oil

1 t Lemon Juice

Pinch Salt (optional)

1/2 C Basil Coarsly Chopped

1/3 C Sun Dried Tomatoes Coarsely Chopped

With food processor running, drop in cloves of garlic. Let process until garlic is chopped. Scrap down sides of the processor. Add pumpkin seeds, olive oil, lemon juice and salt. Process until very well combined and you have a pesto consistency. Add chopped basil. Process until well combined. Add Sun Dried Tomatoes and process until combined.

To make appetizer: Place 1 slice of tomato on plate. Top with pesto. Sprinkle Pine Nut Parmesan on top. Sprinkle with Honey Balsamic Vinegar. Place basil leaf and sun dried tomato for garnish.

Pine Nut Parmesan

1/2 C Pine Nuts

Pinch Salt

Process pine nuts in food processor until a coarse meal is achieved. Be careful to not over process or you will have pine nut butter!

Honey Balsamic

Add 2 T Raw Honey (or agave) to 1/4 C Balsamic Vinegar.

Source www.rawmazing.com