Recipes

Curried Sweet Potato Soup


Ingredients

• 1 tbsp olive oil 
• 1 medium onion - diced
• 1 tbsp curry powder of your choice 
• 5 medium sweet potatoes/yams peeled and diced
• 2 small potatoes peeled and diced 
• 6 cups vegetable stock 
• 1/3 cup half and half
• 1/3 cup maple syrup 
• salt and pepper to taste 

Directions


In a large dutch oven or stock pot over medium heat, cook the onion in olive oil until softened and slightly caramelized.  Add sweet potatoes and regular potatoes along with the curry powder and cook for a minute or so to release the flavors of the curry.  Add the stock.  Bring to a boil, then reduce to a simmer and cook covered until the potatoes are soft.  Use and immersion blender, regular blender or food processor to puree the soup.  Once the soup is pureed add half and half and maple syrup and heat through.  Taste and add salt and pepper if needed.  Enjoy!





Kale and Brown Rice Casserole 
Serves 6 - 8

Ingredients -

• 1.5 cups uncooked brown rice 
• 2T olive oil 
• 1 medium onion - chopped
• 1.5 cups sliced mushrooms 
• 1 bunch kale - hard stems removed and chopped (or swiss chard or 1 bag baby spinach) 
• Salt and pepper to taste 
• 1/2 cup water or chicken broth 
• 1 cup skim milk
• 2 eggs or 4 egg whites - beaten
• 4 oz white cheddar - grated (you can really use any flavorful cheese you like) 
• 2T melted butter 
• 1/2 cup dry bread crumbs 

Directions - 


Cook rice according to the package directions. Once its done spread it out in a 9x13 casserole dish to cool. Preheat oven to 350 degrees.  Heat olive oil in a large skillet, over medium high heat, add onions and mushrooms and cook until softened and slightly browned.  Add kale and cook until wilted.  Add water or stock to the pan with vegetables and let them simmer until most of the water has evaporated and the kale is cooked through, about 5 minutes or so. Salt and pepper vegetables to taste. Place vegetables in casserole dish with rice and allow to cool down for a few minutes.  Once the vegetables have cooled add the eggs, milk and cheese to the casserole and stir to combine all ingredients.  Mix bread crumbs with melted butter and sprinkle evenly over the top.  Cook for 30 - 40 minutes until the casserole is bubbling slightly and top is browned.




Chicken Corn Chowder
Serves 6

Ingredients -

• 1T olive oil
• 1T butter
• 2 leeks or 1 large onion - chopped
• 8 cups chicken or vegetable broth
• 3/4 pound boneless skinless chicken breasts or thighs
• 4 cups diced potatoes - use whatever kind you like best
• 1 - 15oz can corn or kernels cut from 2-3 ears of fresh corn
• 1 - 12 fluid ounce can evaporated milk
• 3 T flour
• Salt and Pepper to taste

Directions -


Heat olive oil and butter in large soup pot or dutch oven, add leeks or onion and saute until softened and slightly caramelized.  Add broth and chicken, simmer for 10-15 minutes until chicken is completely cooked.  Remove chicken from soup, shred and return to the pot.  Add potatoes and corn, cook on medium low heat until potatoes are soft.  Whisk together evaporated milk and flour, add to soup and simmer until it thickens.  Serve with crusty bread or biscuits.



Mediterranean Pasta Salad
Serves 8-10

Salad -
16 oz whole wheat penne
2 cups broccoli florets
1/2 cup fresh shelled peas
1T olive oil
1 medium red pepper - diced
1 medium yellow pepper - diced
1 small onion - diced
1 pint mixed greek olives - roughly chopped
4 oz crumbled goat cheese

Dressing - 

1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 teaspoons chopped garlic
2T dijon mustard
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1 teaspoon Italian seasoning 

Cook penne according to directions on box, during last 2-3 minutes of cooking time add broccoli florets and peas to cooking water with pasta.  When penne is al dente, drain pasta and vegetables and rinse under cold water to stop cooking the cooking process. Drain well and place in large mixing bowl. Add chopped olives and cheese to the pasta and vegetables. Next heat olive oil in large saute pan and cook peppers and onion until softened and slightly browned.  Add to bowl with pasta.  To make the dressing place all ingredients together in a small bowl and whisk until combined  Pour dressing over the salad and mix gently until everything is well coated.  If salad still seems a little dry add another 2T of olive oil and 1T of balsamic vinegar.




Black Bean and Veggie Saute

Serves 4

I made this tonight with some of my vegetables I received yesterday in my box.  It was delicious!

2T olive oil
1 medium zucchini diced
1 medium carrot diced
1/2 red bell pepper diced
1/2 medium onion diced
2 ears corn - cut of the cob (or 1 - 15oz can of corn, drained)
1 tsp minced garlic
1 - 15oz can of black beans drained and rinsed
1.5 tsp cumin
salt and pepper to taste
cilantro

Saute zucchini, carrot, bell pepper, onion and corn in the 2T olive oil until vegetables are softened and a little browned but not soggy.  Add garlic, black beans, cumin and salt and pepper and cook until beans are heated.  Sprinkle with some fresh chopped cilantro and enjoy!