Lunch and Dinner
Hidden Veggie Orzo Soup
Ingredients
2 tablespoons butter
1 head garlic, minced
2 medium onions, chopped
2 cups carrots, chopped
2 cups celery, chopped
6 cups stock (or water and corresponding bouillon)
1 cup orzo (or any pastini)
Parmesan for topping
Parsley for topping
Directions
This recipe is extremely flexible with portions, measurements, and ingredients, and is a big hug in a bowl! How we did it:
1. Melt butter in pot over medium heat, add minced garlic.
2. Add roughly chopped onions, carrots, and celery. Salt generously.
3. Sauté until all vegetables are softened.
4. Add stock, cover, bring to boil.
5. Boil covered until all veggies are easily mashed with a fork.
6. Transfer soup to blender, at once or in batches, and blend until smooth.
7. Return soup to pot and bring back to boil.
8. Add orzo and cover to cook.
9. After allotted cooking time, stir and turn heat off.
10. Serve into bowls and top with Parmesan cheese, parsley, flaky salt, or any desired topping.
Harvest Salad
Ingredients
6 Cups of Mixed Greens
2 Honey Crisp Apples (or your preferred apple)
1 1/2 Cup Walnuts (Optional: Toast the walnuts
4 Ounces Crumbled Gorgonzola
Dressing:
1/4 Cup Balsamic Vinegar
1 Clove Minced Garlic
1/4 Cup Cherry Preserves
1/4 Cup Olive Oil
1/4 Cup Red Wine Vinegar
Salt & Pepper to Taste
Directions
1. Mix the vinaigrette ingredients Chop and toast the walnuts (Preheat the oven to 350F. Line a baking sheet with parchment paper, Arrange the walnuts in a single layer on the baking sheet, Bake for 10 to 15 minutes or until fragrant and starting to brown, stirring every few minutes. Remove and let cool completely.)
2. Mix the vinaigrette ingredients Clean & dry the mixed green and apples
3. Clean & dry the mixed green and apples
3. Thinly chop the apples & toss in vinaigrette - let sit for ~10 minutes
4. Toss the mixed greens in a bowl with the remaining vinaigrette
5. Add the apples, walnuts and gorgonzola crumbles on top
6. Put it in a beautiful bowl and it’s ready to serve - Enjoy!