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Roasted Carrot Hummus

10/25/2023

Ingredients
1 pound carrots, peeled and cut into 1/2-inch pieces
2 cloves garlic, unpeeled
Extra-virgin olive oil
1 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
3 tablespoons tahini
1 tablespoon chopped fresh cilantro, plus 1 teaspoon for garnish
1 lemon, juiced

Preparation

Preheat the oven to 400 degrees F.
On a baking sheet, toss the carrots and garlic cloves with 1 tablespoon olive oil and the cumin, salt and pepper.
Roast until the carrots are tender and lightly caramelized, stirring halfway through, 20 to 25 minutes. Remove from the oven and let cool until warm.
Peel the garlic cloves.
In a food processor, combine the roasted carrots and garlic with the tahini, cilantro, lemon juice and 5 tablespoons water. Pulse until smooth.
With the processor running, slowly add 2 to 3 tablespoons olive oil. Transfer to a serving bowl.
If desired, make a small well in the center of the hummus and fill with olive oil. Sprinkle the remaining 1 teaspoon cilantro over the top.

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Eggplant and Pepper Bake

10/18/2023

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Ingredients

1 bell pepper (your choice of color and taste), cut into matchstick-sized pieces
1 small onion, cut into matchstick-sized pieces
4 cloves garlic, minced
1 teaspoon dried basil
¼ teaspoon dried rosemary
salt and ground black pepper to taste
3 ⅓ tablespoons olive oil
3 ⅓ tablespoons balsamic vinegar
1 eggplant, sliced lengthwise 3/8-inch thick
2 tablespoons olive oil, or as needed
¼ cup grated mozzarella cheese

Directions

Preheat the oven to 325 degrees F (165 degrees C).
Mix bell pepper, onion, and garlic in a large mixing bowl; season with basil, rosemary, salt, and pepper. Drizzle olive oil and balsamic vinegar over pepper mixture; toss to coat vegetables evenly.
Brush eggplant slices with olive oil to coat.
Spread about 1/3 of the pepper mixture into the bottom of a square glass baking dish; top with a layer of about 1/3 of the eggplant. Repeat layering twice more. Top final layer with mozzarella cheese.
Bake in preheated oven until cheese is browned and vegetables are bubbling, 35 to 40 minutes.

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Creamy Potato Pumpkin Soup

10/11/2023

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Ingredients

2.2 lbs. pumpkin
2.5 lbs. potatoes
1 onion large
2 garlic cloves large
2 tablespoons oil
4.5 cups vegetable broth
1 sprig of rosemary
½ cup heavy cream
2 tablespoons pepitas roasted
fine sea salt and black pepper
Optional toppings: croutons, roasted pepitas, rosemary sprig/leaves

Directions

Halve the pumpkin and remove the seeds. Slice it thickly. Cut into ½ inch cubes.
Peel and cube the potatoes into ½ inch cubes.
Chop the onion and peel the garlic cloves but leave them whole.
Heat the oil in a large soup pot. Sauté the onions for 2-3 minutes until translucent. Add

the garlic cloves, pumpkin, and potato cubes, stir and sauté for about 5 minutes.

Add the stock and rosemary sprig and bring it to a boil. Turn the heat down to low and simmer the soup, covered, for 15-20 minutes or until the vegetables are soft.
Remove the rosemary sprig and blend the soup with an immersion blender.
Add the cream and reheat gently without letting the soup boil again.
Adjust the taste with salt and pepper. Serve the soup with or without optional toppings.

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Sweet Potato and Kale Soup

10/3/2023

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Ingredients

1 tablespoon olive oil
1 small onion, diced
2 garlic cloves, minced
3 oz. sun-dried tomatoes (about 1 cup), chopped
2 teaspoons herbes de provence or thyme
2 large sweet potatoes, cut into 1/2 inch cubes
2 cans (15 oz) cannellini beans, drained and rinsed, or 3 cups cooked
5 – 6 cups vegetable broth or water (or combo)
1 small bunch of kale (about 7 cups), center stem removed and chopped
mineral salt & fresh cracked pepper, to taste

Instructions

Saute: In large pot or dutch oven, heat oil over medium heat, add onion and saute for 5 minutes. Add garlic, sun-dried tomatoes and herbes de provence. Saute 1 minute.
Simmer: Add potatoes, beans and broth, bring to a boil, cover, turn down heat to low and simmer for 15 to 20 minutes, or until potatoes are tender. Just before soup is done, about 5 minutes beforehand, add kale and continue to cook.
Season: Remove from heat and give a good stir. Season with salt & fresh cracked pepper to taste.
Serve: Ladle into individual serving bowls. Soup pairs well with homemade artisan bread for soaking up the juices.

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Roasted Carrot Hummus

Eggplant and Pepper Bake

Creamy Potato Pumpkin Soup

Sweet Potato and Kale Soup

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