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Creamy Carrot Soup

10/30/2024

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Ingredients

4 cups peeled (or not, your preference) and chopped carrots
3 cups fat-free chicken broth
½ onion, sliced
water to cover
4 cloves garlic, smashed
1 teaspoon dried thyme
½ teaspoon dried tarragon
2 tablespoons heavy whipping cream or coconut milk

Directions

Combine carrots, chicken broth, and onion in a large pot. Pour enough water into the pot to assure the ingredients are covered; add garlic, thyme, and tarragon.
Bring the liquid to a boil, reduce heat to medium-low, place a cover on the pot, and simmer the mixture until the carrots are very tender, 40 to 50 minutes.
Remove pot from heat; carefully puree soup with an immersion blender until smooth.
Return pot to medium heat and cook until warmed through, about 5 minutes. Stir cream or coconut milk through the soup.
Serve.

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Creamy Pumpkin Soup

10/23/2024

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Ingredients

2.4 lb pumpkin (any type) OR butternut squash, unpeeled weight
1 onion , sliced (white, brown, yellow)
2 garlic cloves , peeled whole
3 cups vegetable or chicken broth/stock , low sodium
1 cup water
Salt and pepper

Finishes:

1/2 - 3/4 cup cream , half and half or milk

Instructions
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.

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Beet and Beet Greens Soup

10/16/2024

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Ingredients

1 bunch beets (2-3)with greens (should be about 6 leaves)
4 celery stalks (with or without leaves) - chopped
1 small onion - diced
olive oil
1 bay leaf
Salt
Pepper
3 cups broth or water

Instructions
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.

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Greek Potato Salad

10/9/2024

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Ingredients

2 or 3 medium zucchini, sliced into thin rounds
4 potatoes, cut into cubes
2 tomatoes, sliced into quarters
2 cucumbers, peeled and sliced
1 small onion, sliced into thin rings
1/2 cup pitted Greek olives
1/2 cup extra virgin olive oil
1/2 cup lemon juice
3 hard-boiled eggs, cut into quarters
4 oz Greek feta cheese, cubed
1 tsp dried oregano
salt and ground black pepper, to taste

Instructions
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.

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Easy Sautéed Cabbage

10/2/2024

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Ingredients

1 small head green cabbage about 2 1/2 pounds
1 tablespoon olive oil
1 tablespoon unsalted butter
1 ½ teaspoons salt
½ teaspoon freshly ground black pepper
½ tablespoon apple cider vinegar plus additional to taste
1 tablespoon chopped fresh thyme optional

Instructions

Cut the cabbage in half from its top down through its core. Place the cut-side down on your cutting board, then slice it as thinly as possible around the core so that you have fine ribbons. Discard the core.
Heat a large saute pan or similar heavy-bottomed pot over medium-high heat. Add olive oil and butter. Once the butter is melted, add the cabbage, salt, and pepper. Saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Don't feel like you need to constantly stir it. Leaving cabbage undisturbed for a minute or two as you go is what will allow it to develop brown caramelized bits (aka FLAVOR).
Remove from the heat and stir in the apple cider vinegar. Taste and add a bit of additional salt and pepper if you like, or a splash more vinegar if you'd like to add more zippy and acidic flavors.
Sprinkle with thyme. Serve warm.

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Creamy Carrot Soup

Creamy Pumpkin Soup

Beet and Beet Greens Soup

Greek Potato Salad

Easy Sautéed Cabbage

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