|
| Vegetable Soup with Fennel, Herbs and Parmesan Broth From Food and Wine Magazine (September 2007) 2 tbsp. olive oil 4 garlic cloves, minced 3 carrots, halved lengthwise and thinly sliced crosswise 2 celery ribs, halved lengthwise and thinly sliced crosswise 2 leeks, white part only, halved lengthwise and thinly sliced crosswise 1 fennel bulb, halved, cored and thinly sliced 1 medium tomato, cut into ½ inch dice 2 fresh bay leaves 6 cups water one 3-inch square Parmigiano-Reggiano rind 1 tbsp. chopped flat leaf parsley 1 tbsp. chopped basil salt and pepper to taste ¼ cup freshly grated Parmiginao-Reggiano cheese Heat the olive oil in a large soup pot. Add the garlic and cook over moderate heat, stirring, until fragrant, about 2 minutes. Add the carrots, celery, leeks, and fennel and cook, stirring, until the vegetables begin to soften, about 5 minutes. Add the tomato and bay leaves and cook until the vegetables are tender, about 5 minutes. Add the water and the cheese rind and bring to a simmer. Cover partially and cook over moderately low heat until the vegetables are very tender, about 30 minutes. Discard the cheese rind and bay leaves. Stir in the parsley and basil and season with salt and pepper to taste. Ladle into bowls and sprinkle with the cheese and serve. Sauteed Collard Greens 2 cloves garlic, minced ½ small onion, chopped 1 bunch collard greens, rinsed, trimmed salt and pepper to taste 3 tbsp. olive oil Heat olive oil in a large pan over medium heat. Add garlic and onion and gently sauté until fragrant. Add collards and cook until crispy tender. Season with salt and pepper and serve. Arugula Salad with beets and Feta cheese beets, baked in oven for about 1 hour 1 bunch arugula 1/3 cup feta cheese 1/3 cup chopped walnuts Dressing: ¼ cup olive oil juice of ½ lemon ¼ tsp. mustard ¼ tsp. sugar fresh black pepper After the beets are cooked, let them cool, and then peel and slice into thin slices. In a medium bowl, mix together, the beets, arugula leaves, feta cheese, and the walnuts. In a small bowl, whisk together all the ingredients for the dressing. Pour over the salad and gently toss to combine. Vegetables Wraps whole wheat tortillas 2 medium onions, sliced 1 ½ red peppers, sliced 1 ½ yellow peppers, sliced 2 carrots, thinly sliced 1 zucchini, thinly sliced pepper to taste 1 tsp. cumin, or to taste 1 tsp. chili powder, or to taste hummus Saute all the vegetables until tender. Add the pepper, cumin, chili powder and mix well to combine. Spread 1 tbsp. hummus down the middle of the tortilla shells. Add as much of the vegetables as you want to each tortilla and roll tightly to serve. Roasted Red Pepper Pasta 2 red peppers 1 large onion 4 cloves garlic, unpeeled, whole 2 tbsp. olive oil 4 tbsp. fresh basil 1 tbsp. balsamic vinegar salt and pepper to taste 2 cups pasta (any kind you like) Preheat oven to 400 degrees. Cut the peppers in half and deseed. Cut the onion into quarters. Place on a baking tray with the garlic, and pour the olive oil over the top. Roast for 30 minutes. When cooled, peel the garlic. Place the vegetables in a food processor with the basil and balsamic vinegar. Season to taste and blend into a rough paste. Cook pasta until al dente, drain, and mix in the sauce. Simple Fettuccine 1 lb. dried fettuccine ¼ cup olive oil 1 garlic clove, minced 2 ½ lbs. tomatoes, peeled, seeded, and coarsely chopped 2 ½ tsp. finely grated lemon zest ½ cup packed, fresh basil leaves, chopped salt and pepper to taste Cook the pasta in a large pot of water until al dente. Meanwhile, heat the oil in a medium saucepan over medium-high heat. Cook garlic for 1 minute. Reduce heat to medium; add tomatoes and lemon zest. Cook, stirring often for 2 minutes; stir in the basil and cook for 1 minute more. Add salt and pepper to taste. Keep warm over low heat until the pasta is done. Do not overcook or the sauce will lose its fresh flavor. Drain the pasta and toss with the sauce. Blended Vegetable Soup 1 onion, chopped 3 carrots, chopped 3 celery ribs, chopped 3 cups broccoli, chopped 3 cups cauliflower, chopped 1 large potato, cubed, with skin 1 red pepper, chopped 1 yellow pepper, chopped 1 cup dried lentils, rinsed 2 cups arugula 1 cup mushrooms, chopped 3 garlic cloves, chopped 2 bay leaves 1 tbsp. dried thyme 1 tbsp. dried basil 1 tbsp. dried oregano 2 tbsp. olive oil Salt and pepper to taste Heat the olive oil in a large pot over medium heat. Add the onions, carrots, and celery. Sweat the vegetables to release their moisture. If they start to brown, turn the heat down a bit. Once the onions are translucent, add the rest of the vegetables, lentils, and herbs. Add enough water to cover, bring to a boil, then turn down the heat and simmer for at least 35 minutes, until the vegetables are tender and the lentils are cooked. Remove the bay leaves and in a blender puree the soup in batches. Add the pureed soup to an empty pot. Once the soup is blended season to taste with salt and pepper. |