Creamy Winter Soup

Ingredients:

• 1lb russet potatoes, peeled and cut into cubes
• 1 onion, cut into cubes
• 2  tbsp Butter
• 4 ½ cups Vegetable Stock
• 7oz carrots, peeled and grated or cut into thin strips*
• ¼ cup Whipping Cream
• Salt and Pepper
• Pinch Sugar
• 1-2 tsp Lemon Juice
• Alfalfa Sprouts

Fry potatoes and onions in a pot with the butter. Add the vegetable stock and bring to a boil. Cover and cook over medium heat for 20 minutes.

Cook carrots in boiling water for 3 minutes, drain. Rinse heavily in cold water, drain again.

Puree the potato and onion mixture in a blender, return to heat and add whipping cream. Season with salt, pepper, sugar and lemon. Reheat the carrots in the soup.

Serve sprinkled with alfalfa sprouts.

* I just keep peeling straight through , it gets you even thickness strips.

Super Cheesy Potato Soup

• 8 cups Vegetable Broth
• 2 lbs Potatoes, shredded with a cheese grater
• 1 lb Velveeta, cubed
• 1/4 Onion, chopped
• Parsley
• Salt & Pepper

Combine all ingredients in a stock pot and heat through.

Zucchini Tots

Preheat Oven: 400 degrees

Ingredients:

• 1 cup Zucchini, grated
• 1 Egg
• 1/4 Yellow Onion, diced
• 1/4 cup Cheese (Cheddar or Parmesan)
• 1/4 cup Bread Crumbs
• Salt and Pepper

Directions:

Grate zucchini and place in dish towel to squeeze out excess water (if you skip this you'll have soggy tots.)

In a bole combine all ingredients, then fill greased muffin cups to the top.

Bake for 15-18 minutes.

Turnip & Potato Patties

• 3 large Potatoes, peeled and cubed
• 6 medium Turnips, peeled and cubed
• 2 tbsp Scallions, thinly sliced
• 1 Egg, beaten
• 1/4 cup Flour
• Cooking Oil (Vegetable, Sesame or Grapeseed)
• Salt and Pepper, to taste

Boil turnips and potatoes in salted water until tender. Drain and Mash. Stir in scallions, egg, flour, salt and pepper.

Heat a heavy skillet with a 1/4 inch of oil to medium-high heat. Spoon 1/4 cup mounds (or use an ice cream scoop or meat ball scoop like I do) of batter into the pan. Flatten to 1/2 inch thick patties.

Fry four minutes a side. Drain on paper towel.


We had these with some red cod. It was pretty darn amazing.

Spicy Baby Bok Choi

1.5 lb baby Bok Choi, chopped
1 tbsp Olive Oil
3 Garlic cloves, minced
1 tsp Garlic Powder
3 tbsp Soy Sauce
1 tsp Crushed Red Pepper

In a large stockpot add olive oil and heat to medium. Add garlic and lightly brown.

Add bok choi and stir. Cover and let cook for 3 minutes. Add soy sauce, garlic powder, and red pepper.

Stir continuously for 2 minutes or until bok choi is tender.

Greens with Carrots & Feta

• 2 Carrots, shredded
• 2 bunches Leafy Greens (Kale, Collards, Swiss Chard...), thinly sliced.
• 1/2 Red Onion
• 1/4 tsp Sea Salt
• 1/2 tsp Ground Black Pepper
• 1/4 lb Feta Cheese, crumbled.
• Brown Rice, cooked to package instructions.

Put Carrots, Onions, 1/4 cup of water, salt and pepper into large deep skillet. Toss Well.

Cover and cook over medium heat, tossing once or twice until greens are wilted and tender.

Toss with feta cheese and spoon over brown rice.

Creamy Kohlrabi Soup

This creamy soup is amazingly flavorful, but is not substantial enough to be a meal. It's is reminiscent of a chowder base or thin mashed potatoes in texture.

• 1 lb bulb Kohlrabi, Peeled and chopped
• 2 tbsp Butter
• 1 Onion
• 2 1/2 cups Vegetable Stock
• 2 1/2 cups Milk
• 1 Bay Leaf
• Black Pepper and Salt to taste

Melt butter in large pan. Add onions and cook gently until soft.

Add Kohlrabi and cook 2 minutes.

Add stock, milk, and bay leaf and bring to a boil. Cover, reduce to low and simmer for 25 minutes or kohlrabi is soft. Let cool 5 minutes. Remove bay leaf.

Using a blender, puree soup until smooth. Strain through a fine mesh sieve. Season with salt and pepper. Serve Hot.

Chard Tacos

This dish is spicy - if you've got a mild pallat like me - but delicious. The portion size is small, so you'll definitely want to make a side with this. Go traditional with some rice and beans, or maybe a Heart of Palm and Avocado Salad to help cool down the heat.

• 1 1/2 tbsp Olive Oil
• 1 large Onion, large chop
• 3 cloves Garlic, minced
• 1 tsp red pepper flakes
• 1/2 cup Chicken Broth
• 1 bunch Swiss Chard (Stems removed and leaves cut crosswise)
• pinch Salt
• Taco Shells

Heat Olive Oil in skillet over medium heat. Stir in onion. Cook, stirring until onion has softened and turned golden brown. Add garlic and red pepper flakes. Stir approximately 1 minute, or until fragrant.

Stir in broth, chard and salt. Cover and reduce heat to low, simmering until chard is nearly tender. Remove lid and increase heat o medium. Stir until liquid evaporates. Remove from heat.

To serve: Fill taco shells with chard mixture.

Baked Spinach & Feta Mac N' Cheese

This recipe is a staple in my house. Super delicious and easy. I'll make this on Sundays to portion out for the week's lunches.

Preheat Oven: 450 degrees

• 3 tbsp Bread Crumbs
• 1 tsp Olive Oil
• 1/4 tsp Paprika
• 1/2 bunch Spinach
• 1 3/4 cup Milk
• 3 tbsp All-Purpose Flour
• 2 cups Shredded Cheddar Cheese
• 1 cup Cottage Cheese
• 1/2 cup Feta
• 1/4 tsp Salt
• 1/8 tsp Pepper
• 8 oz Pasta

Mix bread Crumbs, Oil, and Paprika in a small bowl.

Bring large pot of water to boil.

Wisk 1/4 cup milk and flour in small bowl until smooth. Heat remaining 1 1/2 cups milk in pot until steaming. Add in flour mixture and cook 2-3 minutes.

Remove from heat.

Add cheddar to milk, stir until melted. Add cottage cheese, salt, and pepper.

Cook pasta 4 minutes, drain, add cheese and mix well.

In a greased 9 x 13 inch glass dish, spread half the noodle mixture. Add the spinach in a uniform layer, along with 1/2 the feta. Top with remaining noodles, and finish with remaining feta and bread crumb mixture.

Bake, uncovered, 25-30 minutes.

Garlicky Kale and Spinach Dip

This amazing dip pairs well with pita or tortilla chips, or toasted bread. Amazingly aromatic and full of flavor.

• 1 bunch Kale
• 5 oz Spinach
• 2 medium Garlic cloves, peeled
• 3 tbsp Toasted Almonds
• 4 tsp Balsamic Vinegar
• 1/2 cup Olive Oil

(Ice Bath)

Bring a large pot of salted water to boil. Add kale and spinach.

Cook 2 minutes and remove, plunging into ice bath. Once cool, remove and shake off excess water.

Place greens in food processor, add garlic, almonds, and vinegar. Puree while slowly adding olive oil - until mixture is smooth.

Season with Salt.

Quinoa & Chard Pilaf

• 1 tbsp Olive Oil
• 1 Onion, Diced
• 3 Cloves Garlic, Minced
• 2 cups Quinoa, Uncooked, Rinsed
• 1 cup canned Lentils, Rinsed
• 8 oz Mushrooms, Chopped
• 1 qt Vegetable Broth
• 1 bunch Swiss Chard, Stems removed.

Heat oil in large pot over medium heat. Stir in onion and garlic, sauté 5 minutes, until onion is tender. Mix in Quinoa, Lentils, and mushrooms. Pour in the broth. Cover and cook 20 minutes.

Remove pot from heat. Shred Chard and gently mix into the pot. Cover. Allow to sit 5 minutes, or until Chard is wilted.