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Creamy Potato Kale Soup

9/30/2026

INGREDIENTS

2 tablespoons butter or olive oil
3 medium potatoes of any kind, peeled and cut into chunks
1 medium onion, sliced into rings
4 cloves of garlic, minced
4 cups chicken, beef, or vegetable stock
1 cup of milk or half and half
½ bunch of kale

PREPARATION
1. Heat the butter or oil a deep pot over medium heat.
2. When the oil is hot, add the potatoes and onions and sprinkle with salt and pepper. Stir until the potatoes and onions are soft, for about five minutes.
3. Add the stock, bring it to a simmer, and cook until all the vegetables are tender, about twenty minutes.
4. Let it cool and then puree with an immersion blender or in a blender. Return to pot.
5. Add the milk or half and half and stir to combine thoroughly.
6. While the stock is simmering, remove the toughest part of the kale stems and then tear the leaves into whatever size pieces desired.
7. In a cast iron skillet, heat a couple of tablespoons of olive oil and briefly sautéd the kale.
8. If the soup needs to be warmed, heat a few minutes over medium heat while you sauté the kale.
9. When the soup is warm enough add the kale to the soup and serve.
10. Garnish with Parmesan cheese if to your liking.

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Creamy Non-Dairy Cauliflower, Potato, Carrot Soup

9/23/2026

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Ingredients

1 medium head of cauliflower, cut into florets
2 medium yellow or russet potatoes, peeled and diced
2 medium carrots, sliced or diced
1 medium yellow onion, chopped
2 cloves garlic, minced
4 cups low-sodium vegetable or chicken broth
2 tablespoons olive oil
1 teaspoon salt (plus more to taste)
1/2 teaspoon black pepper
Optional: fresh thyme, parsley, or a pinch of smoked paprika for garnish

Instructions

Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for 5 to 6 minutes until soft and translucent. Stir in the minced garlic and cook for 1 more minute until fragrant.
Add the cauliflower florets, cubed potatoes, and sliced carrots to the pot. Pour in the 4 cups of broth, then add the salt and black pepper.
Bring the liquid to a boil. Reduce the heat to low, cover the pot with a lid, and simmer for 20 to 25 minutes, or until all the vegetables are fork-tender.
Remove the pot from the heat. Use an immersion (stick) blender to puree the soup directly in the pot until completely smooth and velvety.
Taste and adjust salt and peper if needed, Re-warm if necessary.
Ladle warm into bowls and garnish with fresh parsley, chives, or a pinch of smoked paprika.

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Edamame Black Bean Salad

9/16/2026

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Ingredients

12 ounces shelled edamame about 2 1/3 cups
15 oz can black beans (drained and rinsed)
1 cup corn kernels
1 1/2 cup chopped cucumber
1 cup diced red or yellow peppers
12 ounces cubed feta cheese
1/3 cup finely chopped red onion
1/2 cup olive oil
1/4 cup lemon or lime juice
2 Tablespoons fresh minced parsley
1/2 teaspoon salt
1/4 teaspoon pepper

Instructions

Bring a large pot of water to a boil and salt it generously. Add the edamame pods, return to a boil and cook 3 to 4 minutes for al dente. Drain and run under cold water to stop cooking. Set aside to cool.
Prepare the veggies by shelling the edamame and chopping the cucumbers, peppers, and red onion. Set aside.
Cube the feta into 1/2 pieces.
Combine the ingredients for the vinaigrette in a small jar or container with a lid. Close the lid and shake well.
Assemble the salad by combining the edamame, beans, corn, cucumbers, peppers, red onion, feta, and vinaigrette in a medium mixing bowl. Toss gently until combined.
Serve immediately or refrigerate up to 6 hours.

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Creamy Tomato Apple Soup

9/9/2026

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Ingredients

2 tablespoons extra virgin olive oil
½ large yellow onion minced
2 cloves garlic minced
5 large ripe soft tomatoes
2 large sweet apples peeled and roughly chopped
2 cups vegetable broth
2 teaspoon tumeric powder
1 teaspoon dill
Pinch of salt
Pinch of Cayenne pepper
Emmentaler cheese if desired and to taste*

Instructions

Heat olive oil in a large saucepan or soup pot over medium heat. Add minced onion and garlic, and cook for a few minutes, stirring often until onion is translucent.
Add roughly chopped tomatoes and apples. Sprinkle with salt. Cook, stirring often, for 20 minutes, until apples are tender.
Pour in 1,5 cups vegetable broth. Bring all to a boil.
Remove from the heat. Puree with an immersion blener or transfer to a dlender, and blend until smooth.
Return the soup to the saucepan and stir in turmeric, dill and cayenne pepper. Add more salt to taste.
Add some of remaining vegetable broth until you get the thickness you want.
Pour the soup into bowls and serve.
Garnish with grated Emmentaler cheese.*

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Skillet Lemon Greek Potatoes

9/2/2026

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Ingredients

5 lbs. Baby Boomer Little Potatoes (or a potato of your choice cut into 1 inch cubes)
3 Tbsp. extra virgin olive oil divided
2 Tbsp. lemon 1juice
1 tsp. lemon zest
1 Tbsp. dried oregano
3 tsp. minced garlic
Chopped fresh parsley

Instructions

Pour 2 Tbsp. olive oil into a non-stick skillet over medium high heat. Add the potatoes and brown, stirring often.
Meanwhile mix together the last Tbsp. of oil, with lemon juice, lemon zest, oregano and garlic. Set aside. When potatoes are almost tender and browned, turn heat down to low add this mixture. Stir, then cover and cook for 2-3 min. or until potatoes are tender.
Top with fresh parsley and serve.

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Creamy Potato Kale Soup

Creamy Non-Dairy Cauliflower, Potato, Carrot Soup

Edamame Black Bean Salad

Creamy Tomato Apple Soup

Skillet Lemon Greek Potatoes

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