Ingredients
Directions
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Ingredients
1.Cut the pumpkin into 2.25" slices. Cut the skin off and scrape seeds out. Cut into 1.5" chunks. 2.Place the pumpkin, onion, garlic, broth and water in a pot - liquid won't quite cover all the pumpkin. Bring to a boil, uncovered, then reduce heat and let simmer rapidly until pumpkin is tender - about 10 minutes. 3.Remove from heat and use a stick blender to blend until smooth. 4.Season to taste with salt and pepper, stir through cream, 5.Ladle soup into bowls, drizzle over a bit of cream, sprinkle with pepper and parsley if desired. Ingredients
1. Dice the beets. 2. Remove the beet greens from the stems and chop. Discard the stems. 3. In a large pot, sauté the onion in olive oil over medium heat until tender, about 5 minutes. 4. Add the beets, beet greens, celery and bay leaf. Stir fry for 1 minute. 5. Pour in broth/water and season with salt and pepper to taste. Bring to a boil, then reduce heat and simmer until beets are tender, about 15-20 minutes. 6. Remove bay leaf. Use an immersion blender to puree half the soup until smooth. Taste and adjust seasoning if needed. 7. Serve hot with a drizzle of olive oil on top. Ingredients
1.Fill a medium saucepan with water and bring it to a boil. Cook the zucchini for 10 minutes, until they are soft when pierced with a fork. Rinse the zucchini in cold water, then drain it, and set it aside in a large bowl. 2.Bring a medium saucepan of water to a boil. Add the potatoes and cook them for 15 to 20 minutes, until they are soft when pierced with a fork. Rinse them in cold water, and then drain the potatoes and add them to the zucchini. 3.Add the tomatoes, cucumbers, onion, olives, olive oil, lemon juice, eggs, feta, and oregano. Toss the ingredients lightly to combine them. 4.Add salt and pepper, to taste, and stir the salad gently to mix in the seasoning. 5.Chill the salad for at least 30 minutes before serving it. Ingredients
Instructions
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November 2024
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