Category Archives: Salad/Soup

Tomato Soup with Cori-Fennel

 

Tomato Soup with Cori-Fennel

A spicy play on traditional tomato soup.
Course Soup
Cuisine Middle Eastern
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8
Calories 222 kcal

Ingredients

  • 1 onion, medium minced
  • 6 tbsp butter
  • 28 oz Tomatoes diced
  • 3 cups chicken stock
  • 1 tbsp sugar
  • 1/2 cup sherry or white wine
  • 1/2 cup cream, sour cream, or cream cheese
  • 1/4 cup fresh basil chopped
  • 1/4 cup fresh parsley chopped
  • 1 tbsp organic cori-fennel spice blend Smith & Truslow
  • 1 tsp organic ground black pepper

Instructions

  1. Salute diced onion in butter until translucent.
  2. Add the tomatoes, chicken stock, and sugar.

  3. Turn heat to low, add sherry (or white wine).
  4. Stir in the cream, basil, parsley, coir-fennel blend, and salt and pepper to taste.

Recipe Notes

Slit Pea Soup with Herbes Provencal

 

Split Pea Soup with Herbes Provencal

Course Soup
Cuisine French
Prep Time 20 minutes
Cook Time 8 hours
Total Time 16 hours 20 minutes
Servings 8
Calories 248 kcal

Ingredients

  • 3/4 lb bacon uncured
  • 1 onion, medium minced
  • 1 carrot minced
  • 1 celery stalk minced
  • 3 cups split peas
  • 4 cups chicken stock
  • 1 cup water
  • 1/2 cup white wine
  • 2 tsps organic Herbes Provencal
  • 2 tsps fine sea salt
  • 1 tsp organic ground black pepper

Instructions

  1. In a large saucepan, cook bacon over medium heat, remove from pan and dice into small pieces.

  2. Add onion, garlic, carrots, and celery to the pan an sauté for 4 minutes

  3. Add bacon and split peas and sauté for one more minute

  4. Combine all of the ingredients in a stockpot. Cook on low for 8 hours.

Recipe Notes

Cranberry Waldorf Salad

 

Cranberry Waldorf Salad

Course Salad
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Servings 6
Calories 571 kcal

Ingredients

  • 1 cup cranberries fresh
  • 1 tsp organic ground cinnamon
  • 5 tbsp maple syrup divided
  • 3 tbsp apple cider vinegar
  • 3 tbsp olive oil
  • 1 tsp Dijon mustard
  • 3 apples cut into 1/2 pieces
  • 3 stalks celery diced
  • 1 1/2 cups walnuts chopped
  • 3 cups baby arugula

Instructions

  1. Pulse cranberries with cinnamon and 2 tablespoons maple syrup. Let sit while you prepare the rest of the salad.
  2. Whisk together 3 Tablespoons maple syrup with vinegar and Dijon mustard. Drizzle olive oil into mixture while you continue whisking.
  3. Toss together apples, nuts, celery, and cranberries.
  4. Add vinaigrette and mix together.
  5. Serve on top a bed of greens.

Recipe Notes

Farro Salad!

 

Farro Salad!

Course Salad
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 4

Ingredients

Farrow

  • 1 cup farrow

Salad

  • 1 red pepper diced
  • 1/2 cup fresh parsley chopped fine
  • 1/2 medium red onion minced
  • 1 cucumber peeled and chopped
  • 3 cups baby arugula chopped
  • 1 cup sliced almonds

Dressing

  • 1/2 Lemon juiced
  • 2-4 tbsp olive oil
  • 1 tsp fine sea salt
  • 1 tsp organic oregano dried
  • 1/2 tsp organic thyme dried
  • 1 tsp maple syrup
  • 1/2 tsp organic ground black pepper

Instructions

  1. Rinse and drain farro.
  2. Bring farro and 3 cups of water to a boil, cover, reduce heat and simmer 15 minutes. Remove from heat and drain any excess water.
  3. While the farrow is cooking, combine all of the salad ingredients.
  4. Whisk together the Dressing ingredients.
  5. Toss the salad ingredients with the dressing.
  6. Once the farro has cooled, toss with the rest of the ingredients.

Green Lentil Soup with Spinach and Coconut Milk

Green Lentil Soup with Spinach and Coconut Milk

High on spice, flavor and nutrition.  This soup has a rich broth flavored with cinnamon, nutmeg, cloves, turmeric, and cayenne.
Course Main, Soup
Cuisine Indian, Mediterranean
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 2 hours 15 minutes
Servings 6

Ingredients

  • 3 tbsp coconut oil
  • 2 carrots peeled and minced
  • 2 stalks celery minced
  • 1 onion minced
  • 3 cloves garlic minced
  • 1 1/2 tsp organic thyme dried
  • 1/2 tsp organic ground cayenne
  • 2 tsp organic turmeric
  • 1/4 tsp organic ground coriander
  • 4-5 cups vegetable stock
  • 1 1/2 cups green lentils rinsed
  • 1/2 tsp organic ground cardamom
  • 1/2 tsp organic ground cinnamon
  • 1/8 tsp organic whole cloves
  • 1/8 tsp organic fresh ground nutmeg
  • organic ground black pepper to taste
  • 1 cup coconut milk
  • 2 cups fresh spinach chopped
  • more water if needed

Instructions

  1. Melt the coconut oil in a medium saucepan over medium-high heat. Add the onions and sauté for 5 minutes.
  2. Add garlic, celery, and carrots and sauté 5 more minutes.
  3. Reduce the heat and add the thyme, turmeric, coriander and cayenne. Continue cooking for another 2 or 3 minutes.
  4. Pour in the vegetable stock and lentils bring to a boil, reduce heat and simmer for 40 minutes. If soup gets too thick, add more water to pot as the lentils cook.
  5. Add the spinach, coconut milk, cardamon, cinnamon, cloves, nutmeg and pepper, and stir until well combined, and let simmer for another 15 minutes