Blog Archives

November 25th, 2021

11/25/2021

11/16/2021

Ingredients

2 tablespoons extra-virgin olive oil
4 leeks, white and pale-green parts only, halved lengthwise, cut into 1-inch pieces, and washed well
3 celery stalks, cut on the bias into 1/2-inch-thick pieces
3 medium carrots, cut into cubes
2 garlic cloves, crushed
2 pinches of red-pepper flakes
Coarse salt and freshly ground pepper
5 1/4 cups homemade or store-bought low-sodium chicken stock
1 1/2 cups water
1 small (1 to 1 1/2 pounds) butternut squash, peeled and cut into cubes
2 Yukon Gold potatoes (about 12 ounces), cut into cubes
1 head greens cut into 1-inch-thick ribbons – escarole, spinach, kale
1 can (15 ounces) chickpeas, drained and rinsed
2 tablespoons fresh lemon juice

Directions

Heat oil in a large Dutch oven or stockpot over medium-high heat. Cook leeks, celery, carrots, garlic, red-pepper flakes, and 1 teaspoon salt, stirring occasionally, until leeks are translucent, about 5 minutes. Add stock and water, and bring to a boil
Add squash and potatoes. Return to a boil. Reduce heat, and simmer, partially covered, until vegetables are tender, about 15 minutes. Stir in greens and chickpeas, and return to a boil. Stir in lemon juice and herbs. Season with salt and pepper

11/10/2021

Ingredients

Directions

1. In a large saucepan, bring 4 cups water to a boil. Add pearl onions; boil 3 minutes. Drain and rinse with cold water. Peel.
2. In a large skillet, heat butter over medium heat. Add carrots, pearl onions, radishes, brown sugar, orange zest and juice; cook, covered, until vegetables are tender, stirring occasionally, 10-15 minutes. Cook, uncovered, until slightly thickened, 5-7 minutes longer. Sprinkle with walnuts if using.

11/3/2021

Ingredients

Preparation

Peel and slice the turnips. Set aside
Heat the oil and butter in a large saucepan over medium heat. Add onion and cook, stirring, until beginning to brown, about 5 minutes.
Add the turnips, rosemary, salt and pepper. Stir to combine. Cover and cook, stirring once or twice, for 10 minutes.
Add broth, increase heat to high and bring to a boil. Reduce heat to maintain a simmer, cover and cook until the turnips are tender, 10 – 12 minutes more.
Puree the soup in the pan using an immersion blender or transfer to a regular blender and puree.*
Ladle into bowls. Optional: Garnish with an herb or vegetable of your choice. Some suggestions: pea shoots, chives, grated carrots, slivered sundried tomatoes.

* With mushrooms

Slice and sauté shitake mushrooms in olive oil
Add mushrooms to the soup after it is pureed. Mix well and let sit for at least an hour. The flavors mix best if let to sit overnight or if it’s frozen for later use.