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!
Seared Broccoli and Potato Soup
Ingredients
1/2 Cup Olive Oil
2 Heads Broccoli (about 2 pounds)
2 1/2 Teaspoons Kosher Salt
2 Tablespoons Unsalted Butter
1 Large Spanish Onion, diced
5 Cloves Garlic, chopped
1/2 Teaspoons Black Pepper
1/4 Teaspoon Red Pepper Flakes
1/2 Pound Potatoes, peels and sliced thinly
1/2 Teaspoon Lemon Zest
1 1/2 Tablespoon Fresh Lemon Juice
Grated Parmesan (measure with your heart)
Flaky Sea Salt and Broccoli Flowers to finish
Directions
1.In a large soup pot, heat 2 tablespoons of oil over high heat. Add about a third of the broccoli, just enough so that it covers the bottom of the pan in a single layer without overcrowding. Cook broccoli without moving it for about 3 to 4 minutes, or until dark brown on 1 side only (leave the other side bright green). Transfer to a big bowl and repeat with remaining broccoli and more oil. When all the broccoli has been browned, season with 1 teaspoon salt and set aside.
2. Reduce heat to medium-low. Add butter and remaining 2 tablespoons of oil to pan. Add onions and garlic, black and red peppers, and ½ teaspoon salt. Cook onion-garlic mixture until soft and translucent, about 4 minutes. Add potato to the pot with 1 quart water and remaining 1 teaspoon salt. Bring to a simmer, cover pot and cook until potato is just tender, 10 to 15 minutes. Add broccoli, cover again and cook until tender, another 5 to 10 minutes.
3. Add lemon zest and roughly purée soup with an immersion or regular blender, leaving some small chunks for texture. Stir in lemon juice. Finish with grated Parmesan, a drizzle of olive oil, black pepper and flaky sea salt.