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| Lentil Spinach Soup 2 medium onions 2 cloves garlic, finely chopped 2 tbsp. olive oil 3 cups water salt and pepper to taste 1 ¼ cup dried lentils 1 tsp. grated lemon peel 2 tsp. lemon juice 4 cups spinach, chopped In a large saucepan, heat olive oil, stir in onions and garlic; cook until onions are tender. Stir in the water, salt and pepper, and lentils. Heat to boiling; reduce heat. Cover and simmer for 1 hour. Stir in the lemon peel, lemon juice, and spinach. Cover and simmer until spinach is tender, about 5 minutes. Cream of Celery Soup From foodnetwork.com 2 cups chopped celery, divided 2 cups chopped carrots, divided 4 tbsp. olive oil 2 cups onion, diced 3 tbsp. flour 6 cups hot vegetable broth, divided salt and pepper to taste 1 cup heavy cream In a small saucepan add 1 cup celery, 1 cup carrots, and 1 cup vegetable broth. Bring to a boil and cook until tender, about 4 minutes. Drain and reserve cooked vegetables. In a large saucepan, over medium high heat, heat the olive oil. Add the onions and sauté until clear. Whisk in the flour, and cook 2 minutes making sure the flour does not brown. Add 5 cups vegetable broth and continue to whisk until mixture boils, making sure you reach the bottom of the pan. Add uncooked 1 cup celery and 1 cup carrots. Bring mixture to a boil, reduce heat, and simmer about 30 minutes. When cooked strained soup through a fine sieve into a clean pot reserving vegetables. In a blender puree the vegetables with 1 ½ cups of liquid. Stir puree into pot with liquid. Stir in the cream and reserved vegetables; heat through and serve. Shrimp Pasta 1 pound dry fettuccine 3 tbsp. olive oil 1 pound shrimp, peeled and deveined ½ cup white wine 2 tbsp. lime juice ½ bunch cilantro, finely chopped 1/8 tsp. cayenne pepper salt and pepper to taste Bring a large pot of water to a boil, add fettuccine and return to a boil; cook until the noodles are al dente and then drain well. Meanwhile, in a large skillet, heat the olive oil over medium heat, add the shrimp and cook about 3 minutes, until shrimp turns pink. Remove the shrimp from the heat and set aside. Pour the wine and lime juice into the skillet used to cook the shrimp. Bring the mixture to a boil. Boil until the mixture is reduced by half, about 2 minutes. Return the shrimp to the skillet. Add the cilantro, cayenne pepper, salt and pepper. Stir to heat the mixture through, about 2 minutes. Toss with the pasta and serve. Cilantro Potatoes 8 to 10 small red potatoes 2 tbsp. olive oil 3 cloves garlic, minced ½ tsp. chili powder fresh black pepper to taste ¼ cup chopped fresh cilantro Place the potatoes in a medium saucepan; add just enough water to cover. Bring to a boil; lower heat and cook for about 10 minutes or just until tender, then drain. In the same saucepan, heat the olive oil over medium heat. Add the garlic; cook and stir 2 to 3 minutes or until tender. Add the potatoes, chili powder, and cilantro; season with fresh ground pepper and toss to coat. Kale Rigatoni 8 oz. rigatoni pasta ½ cup chopped onion 1 clove garlic, minced 1 tbsp. olive oil 1 (8 oz) package sliced fresh mushrooms 1 (15 oz) can white kidney or cannelini beans, rinsed and drained 1 (14.5 oz) can diced tomatoes 2 tbsp. oregano salt and fresh ground pepper to taste 2 cups chopped kale shredded parmesan cheese (optional) Cook the pasta according to package directions. In a large saucepan, sauté the onion and garlic in oil until tender. Stir in the mushrooms; cook about 5 minutes longer or until mushrooms are almost tender. Stir in the beans, tomatoes, oregano, salt and pepper. Bring to a boil, reduce heat; simmer, uncovered, for 5 minutes. Stir in the kale and return to a boil. Cover and cook 3 to 4 minutes or until kale is wilted and tender. Drain the pasta; add to the bean mixture and heat through. Broccoli Pasta in a Garlic Cream Sauce 5 cups broccoli florets ¾ lb, fusilli or other corkscrew pasta ¼ cup olive oil 3 tbsp. chopped garlic 1 cup dry white wine 1 cup vegetable broth 1 cup whipping cream ½ cup grated parmesan cheese Cook the broccoli in a large pot of water until crisp-tender, about 4 minutes; using a slotted spoon, transfer the broccoli to a large bowl. Add the pasta to the same pot and cook until just tender but still firm to bite; drain pasta. Meanwhile, heat olive oil in a heavy large skillet over high heat. Add the garlic and sauté until soft; add the garlic to the broccoli. Add the wine, broth, and cream to skillet and boil until sauce thickens slightly, about 8 minutes. Add the pasta, broccoli, and cheese to the sauce and toss until it is heated through and coated evenly with sauce. Beet Salad 4 medium beets ½ small red onion, thinly sliced juice of ½ lemon 1 tbsp. olive oil 3 tbsp. fresh parsley, minced Scrub the beets and cut off the tops, leaving about 1 inch of stem. Cook the beets however you prefer, roasted or boiled, for about 45 minutes or until easily pierced with a fork. Set aside to cool. Meanwhile, put a kettle of water on to boil. Place the onion in a sieve and pour the boiling water over them, allowing the water to drain into the sink. This will take. Peel and slice the beets. Place the beets, onions, parsley, lemon juice, and olive oil into a bowl and toss to coat; season with salt and pepper to taste. Cover and chill for at least 1 hour to let the recipe blend together. Can be served cool or at room temperature. |