Category Archives: Vegetables

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

Vegetable Gratin

 

Vegetable Gratin

Course Breakfast, Main
Cuisine French
Prep Time 50 minutes
Cook Time 1 hour
Total Time 1 hour 50 minutes

Ingredients

  • 1 1/2 cups zucchini 1/4 inch slices
  • 1 1/2 cups summer squash 1/4 inch slices
  • 1/2 tsp fine sea salt
  • 1/2 head of cauliflower chopped
  • 1 crown broccoli chopped
  • 1 tbsp olive oil
  • 1/4 tsp organic minced garlic
  • 2 yukon potatoes peeled and sliced (⅛")
  • 3 cloves minced garlic peeled and smashed
  • 1 tbsp organic black peppercorns
  • 1 tsp organic thyme dried
  • 1 organic bay leaf dried
  • 1 tsp fine sea salt
  • 1 cup heavy cream
  • 1 cup chicken or vegetable stock
  • 2 Tomatoes sliced
  • 1/4 tsp fine sea salt
  • 2 onions medium, sliced thin
  • 1 tbsp olive oil
  • 10 oz edamame
  • 1 1/2 cups Parmesan cheese
  • panko bread crumbs

Instructions

  1. Preheat oven to 400° F.
  2. Generously butter a 2-1/2 to 3 quart gratin dish or other shallow baking dish.
  3. Toss zucchini and summer squash slices with sea salt in a colander and let stand until they release at least 1 tablespoons of liquid, about 45 minutes.
  4. Place tomato slices in a single layer on double layer paper towels and sprinkle evenly with sea salt, let stand 30 minutes.
  5. Meanwhile, toss cauliflower and broccoli in olive oil and garlic and roast in oven for 20 minutes.
  6. Meanwhile, make a bouquet garni by wrapping thyme, peppercorns, and bay leaf in a square of cheese cloth and securing with string.
  7. In a heavy 4 quart saucepan, combine potatoes, bouquet garni, salt, garlic, cloves, and cream and stock. Set over moderate heat and bring to a boil. Reduce heat to low and simmer, uncovered, until potatoes can be pierced with a fork (about 10 minutes). Using slotted spoon, remove bouquet garni and garlic and discard. Spread the potatoes in a gratin dish, and allow the cream mixture to continue to simmer to thicken for sauce.
  8. Sauté the onions in olive oil and sea salt until caramelized, approx. 20 minutes.
  9. Once the tomatoes are done, place second double layer paper towels on top of tomatoes and press firmly to remove excess liquid.
  10. Once the zucchini and squash are done, arrange slices on triple layer paper towels; cover with another triple layer paper towels. Press firmly and remove excess liquid.
  11. Assemble the casserole:
  12. Spread potatoes in the gratin dish, saving the cream stock mixture.
  13. Top with onions, then zucchini and squash, then broccoli and cauliflower, and then tomatoes. Sprinkle the edamame on top,
  14. Pour the cream stock mixture over the vegetables. Top with Bread crumbs and cheese and bake for 40 min to 1 hour.

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.

Roasted Broccoli with Pine Nuts

 

Roasted Broccoli with Pine Nuts

Course Side
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 1 1/2 pounds broccoli cut into florets
  • 2 tsp organic minced garlic
  • 3/4 tsp organic red pepper flakes
  • 2 tbsp olive oil
  • 2 tsp wine vinegar
  • 1/4 cup pine nuts toasted
  • 1/2 cup basil fresh or,
  • 2 tbsp organic basil dried

Instructions

  1. Preheat oven to 450°F
  2. In a large bowl, toss the broccoli florets with the garlic, oil, vinegar and red pepper flakes. (If using dried basil, add to the broccoli mix).
  3. Arrange the florets in a single layer on a baking sheet and roast, turning once, for 12 minutes, or until just tender.
  4. Place the broccoli in a serving bowl. Add pine nuts (and if using fresh basil, add this now), and toss.

Yummy Roasted Carrots

 

Yummy Roasted Carrots

Course Side
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 1 pound carrots peeled and julienned
  • 1 tsp organic minced garlic
  • 2 tbsp olive oil
  • 2 tsp organic thyme dried
  • fine sea salt to taste
  • organic ground black pepper to taste

Instructions

  1. Preheat oven to 400°F.
  2. Combine carrots, garlic, thyme and oil in large bowl; toss to coat.
  3. Season, to taste, with salt and pepper.
  4. Place sheet on oven rack. Roast 30 minutes, stirring occasionally.
  5. Transfer to bowl and serve.