Spicy Pumpkin Soup
Ingredients
Soup
2 tablespoons vegetable oil
1 1/2 cups diced onion
1/2 cup diced celery
1/2 cup diced carrots
1 1/2 tablespoons minced jalapeño, seeds removed
1 1/2 teaspoons ground cumin
1 teaspoon garlic powder
3 cups pumpkin purée (canned or fresh cooked)
2 cups vegetable broth
1 1/2 cups milk
Salt and pepper to taste
Chipotle Sour Cream
8 tablespoons sour cream
1 teaspoon finely minced chipotle pepper in adobo sauce (see Note)
1 tablespoon minced cilantro
Preparation
Heat 2 tablespoons of vegetable oil in a large stock pot over medium heat. Sauté the onion, celery, carrots and jalapeño peppers, stirring frequently, for about 10-15 minutes. Add the cumin, garlic powder, pumpkin purée, broth and milk. Bring to a simmer for another 5-10 minutes. Season to taste with salt and pepper.
While the soup is cooking, blend the sour cream ingredients together in a small bowl. Place a dollop of the sour cream on each soup serving.
Serving Suggestion
Served with mulled apple cider and hearty bread, this soup goes equally well with roast pork or a spinach salad.
Recipe & photo courtesy of http://strongertogether.coop/
Roasted Pears and Carrots
Ingredients
4 carrots, peeled (optional), halved and cut into sticks
2 pears, halved, cored and cut into small wedges
1 tablespoon olive oil
Pinch of salt and pepper, more to taste if desired
2 tablespoons balsamic vinegar
Preparation
Preheat oven to 400˚F.
Line a baking sheet with aluminum foil. Place pears and carrots on baking sheet and drizzle them with olive oil and a splash or two of balsamic vinegar. Season with salt and pepper and toss to coat thoroughly. Spread evenly into a single layer on baking sheet.
Roast in oven until carrots are still firm and pears are tender about 20 minutes, turning once halfway through cooking. Serve warm or at room temperature.
Serving Suggestion
Turn this dish into a more grown-up side or salad for entertaining by adding some crumbled blue cheese and/or toasted walnuts!
recipe & photo courtesy of http://strongertogether.coop/
Spiced Broccoli “Couscous” Salad
Ingredients
1 pound cauliflower florets
2 tablespoons olive oil or butter
1/2 yellow onion, thinly sliced
2 cloves garlic, peeled and minced
2 cups broccoli florets
1⁄3 cup raisins
1 15-ounce can chickpeas, drained and rinsed
1 tablespoon curry powder
1⁄3 cup water
Juice of 1 lemon
Salt and black pepper to taste
Preparation
In a food processor, pulse the cauliflower florets until they resemble coarse grains that look like couscous. Set aside. Heat the oil or butter over medium-high heat in a large pot. Add the onion and sauté for 2 minutes. Add the garlic and broccoli and sauté another 3 to 5 minutes. Add the raisins, chickpeas, curry powder and water and stir well. Add the cauliflower “couscous” and cook 3 to 5 minutes more. Remove from heat and stir in the lemon juice. Taste for salt and pepper and serve warm.
Serving Suggestion
The cauliflower “couscous” is a fun way to add a fresh crunch to this warm winter salad. Sweet raisins and zesty curry powder make it a flavorful companion to braised chicken. Garnish with crumbled feta cheese if desired. Add cubed marinated and baked tofu to any leftovers and stuff into a pita for tomorrow’s lunch.
Recipe & photo from http://strongertogether.coop/
Quinoa, Squash and Cheddar Casserole
Ingredients
1 cup uncooked quinoa
1 15-ounce can chickpeas, drained
1 cup frozen corn kernels, thawed
1 1/2 cups packaged creamy squash soup
1 cup shredded sharp cheddar cheese
1 teaspoon dried sage
1/2 teaspoon salt
1/2 teaspoon black pepper
Preparation
Preheat the oven to 400⁰F. Lightly oil a 2-quart baking dish and reserve.
In a small saucepan, bring 1 1/2 cups water to a boil over high heat. Add the quinoa and return to a boil, then reduce heat to low, cover and cook for 14 minutes. When all the water is absorbed, take the pan off the heat and let stand, uncovered.
Stir in the chickpeas, corn, sage, salt and pepper, then pour in the squash soup and mix well to combine. Transfer mixture to the prepared baking dish and cover with cheddar cheese.
Bake, uncovered, for 30 minutes, until the cheese is golden brown. Let cool on a rack for at least five minutes before serving.
Serving Suggestion
A crisp green salad is the perfect accompaniment to this hearty and comforting whole grain casserole. Leftovers keep well for up to one week, making it a perfect make-ahead dinner or take-to-the-office lunch.
Recipe & photo courtesy of http://strongertogether.coop/
HONEY-ROASTED CHERRY TOMATOES
Ingredients
1 pound/500g cherry tomatoes
2 garlic cloves
1 tablespoon clear honey
3 tablespoons olive oil
Flaky sea salt and freshly ground black pepper
Perparation
Preheat the oven to 375°F/190°C. Lightly oil a roasting pan. Halve the tomatoes and place them, cut side up, in the dish. They should fit snugly with little or no space between them.
Crush the garlic with a pinch of salt, then beat it with the honey, olive oil, and a good grinding of pepper. Spoon this sticky, garlicky mixture over the cherry tomatoes. Roast for about 30 minutes, until golden, juicy, and bubbling.
Recipe & photo taken from epicurious.com
Southwestern Stuffed Zucchini Boats
Ingredients
4 medium zucchini, cut in half lengthwise
2 tablespoons olive oil
1 cup diced red bell pepper
1/2 cup diced green onions
1 teaspoon ground cumin
4 tablespoons prepared salsa
1 15-ounce can black beans, rinsed and drained
1 cup shredded cheddar cheese
Pinch of salt and ground black pepper
Dash of hot sauce (optional)
Preparation
Preheat the oven to 400°F.
Scoop the flesh out of the zucchini halves. Gently squeeze it to extract any excess liquid, then dice about a cup of the flesh to use for the filling.
Cook the zucchini boats cut side down on an oiled sheet pan for 10-12 minutes. Remove from oven and turn the boats over.
While zucchini is cooking, heat the olive oil in a skillet over medium-high heat. Sauté the red pepper, green onions and zucchini flesh for 3-5 minutes. Add the ground cumin, salsa, and black beans and cook another minute. Remove from heat and stir in the cheese, salt, pepper, and hot sauce if using.
Evenly distribute the filling mixture between the zucchini boats. Return the filled boats to the oven and bake for 10-12 more minutes until cheese is melted.
Serving Suggestion
Add cooked lean ground turkey to the stuffing for a heartier dish, or serve with grilled fish, chicken or tofu for an end-of-summer supper.
Parmesan-Crusted Green Beans
Ingredients
1 pound green beans, trimmed
2 eggs
1 cup milk
1 cup flour
2 cups bread crumbs
1/2 cup grated Parmesan cheese
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons oregano, dried
3 tablespoons lemon zest (optional)
Preparation
Preheat oven to 350 degrees F.
In a medium stockpot, bring 3 inches of salted water to a boil. Add the green beans and cook for 3 minutes, remove from heat, drain and immerse in cold water to cool. Drain and set aside. In a small bowl, combine the breadcrumbs, Parmesan cheese and oregano with the onion and garlic powders.
In a wide bottom bowl, blend together the eggs and milk. Place half the flour on a wide plate, and half the bread crumbs on another plate. Working in small batches, place green beans in the flour and coat well. Remove the beans from the flour, shaking off any excess, and place them into the egg wash and coat well. Use a pair of tongs to remove the beans from the egg wash and place into the breadcrumb mixture. Coat well with bread crumbs and place the coated beans onto a large baking sheet in a single layer. Repeat the steps with the remaining beans.
Bake the beans for 18-20 minutes until crisp, remove from the oven and serve, garnished with fresh lemon zest.
Serving Suggestion
These green bean “fries” are nearly addictive as a snack or served along with sandwiches. Kids love them with creamy low-fat dressing as a dip.
Mediterranean Cucumber Tomato Salad
Ingredients
2 tablespoons olive oil
1 garlic clove, peeled and minced
Juice of 1 lemon
1/4 cup chopped fresh mint
1/4 cup chopped fresh parsley
1/2 cup diced red onion
2 cups diced cucumber
2 cups diced tomatoes
Salt and pepper to taste
Preparation
In a large mixing bowl, gently toss together all of the ingredients. Add salt and pepper to taste. Let sit 10-15 minutes before serving to allow the flavors to meld.
Recipe & photo courtesy of strongertogether.com
Smoked Salmon and White Bean Salad
Ingredients
1 cup smoked salmon, cut into bite-sized pieces (about 4 ounces)
1 15-ounce can white beans, rinsed and drained
1/4 cup red onion, diced
1/2 cup radishes, sliced
1 tablespoon fresh dill, minced
1 clove garlic, minced
2 tablespoons lemon juice
2 tablespoons olive oil
Salt and black pepper to taste
Preparation
In a large bowl, mix together all of the ingredients.
Serving Suggestion
Serve this dish on a bed of salad greens with wedges of hard-boiled egg and crusty bread on the side. Substitute fresh asparagus for the radishes in season, or make a vegetarian version with cooked new potatoes replacing the salmon.
Recipe and photo courtesy of http://strongertogether.coop/
Thai Fish Soup
Ingredients
3 cups chicken or vegetable broth
1 half-inch piece of ginger, peeled and sliced
2 stalks lemongrass, peeled, trimmed and minced
1/2 cup fresh lime juice (about 3 limes)
2 medium jalapeños, seeded and diced
2 tablespoons fish sauce (or tamari)
1 cup carrots, peeled and sliced
1 1/2 cups mushrooms, sliced
1 1/2 cups light coconut milk
2 tablespoons cilantro, minced
12 ounces white fish fillets (such as tilapia or flounder), cut into 2-inch wide pieces
Preparation
In a large stock pot, combine the broth, ginger, lemongrass, lime juice, jalapeños and fish sauce. Bring to a simmer and cook for about 10 minutes. Add the mushrooms, coconut milk, cilantro, and fish. Return to a simmer and cook for another 10-15 minutes until the fish is thoroughly cooked.
Serving Suggestions
Just add a spring roll appetizer to this main-dish soup for a quick meal. Substitute small chunks of extra firm tofu for the fish, and use tamari instead of fish sauce for a vegetarian version. If you spot oyster mushrooms in the produce aisle, use these for an even more authentically Thai dish.
Recipe & photo courtesy of http://strongertogether.coop/