1. Butternut
Squash Soup
Serves
6-8
2 ea. Butternut Squash peeled, seeded and
roasted till soft
1½ cup Spanish
onion- chopped small
1 cup Celery- chopped small
1 T. Chopped Garlic
1
ea. Bay Leaf
1 stick Cinnamon
1 pinch Nutmeg
1½ Qt. Vegetable stock
Salt and pepper to taste
1. Sweat
onion, celery and garlic till softened.
2. Add
roasted flesh from butternut squash.
3. Add
spices and vegetable stock at this point. Allow simmering for 20 minutes.
4. When
all ingredients are soft, puree & adjust seasoning with salt and pepper.
I like to garnish the soup with fresh chopped sage and some
browned butter.
Enjoy!
*************************************************************************
2. Quick Chicken
Soup with Herbs and Cabbage
Serves 6-8
2 T.
Canola
Oil
1 each Medium onion -diced
2 stalks
Celery - diced
2 each Carrots – diced
2 cup Cabbage-
sliced thin in 1½ inch lengths
2 pieces Garlic
2 cups
Cooked Chicken –
picked clean of bones
4 cups Chicken Broth
3 T. Parsley
– cut chiffonade
2 T. Chopped
Thyme
Salt and pepper to taste
1. Sauté
onion, celery, carrot, cabbage and garlic with canola oil till lightly cooked.
2. Add
chicken meat and broth.
3. Season
with salt and pepper.
4. Add
herbs.
5. Simmer
10 minutes.
6. Great
served with a lightly dressed salad.
Enjoy!
*************************************************************************
3. Quinoa and
Roasted Pepper Salad
Makes 2 quarts
2½ cups
Cooked quinoa
2½ cups Small-diced roasted
peppers
2½ cups Diced cooked green
beans
4 T. Chopped
parsley
4 T. Chopped
chive
1 oz. Balsamic
vinegar
2 oz. Fancy
Extra Virgin Olive Oil
Salt and pepper to taste
- Combine
all ingredients.
- Chill
for later or serve immediately.
- Enjoy!
| 