Fresh Tomato, Basil, and Garlic Soup

I have always loved tomato soup, but never had the chance to enjoy a homemade version until now.  WOW!  This soup is so delicious and incredibly easy to make!  I can't believe it has taken me so long to make this myself.  I am now ruined for packaged tomato soup.  Forever.  I guess I always felt it had to be complicated, as though it required roasting tomatoes or peeling and seeding...  but I was wrong! :)  This recipe uses the entire tomato, skin and all.  The hands-on time is very minimal and the result is amazing.  I already can't wait to make this again and look forward to freezing tomatoes at the end of season to make this well into the fall.  

Ingredients

6 C coarsely chopped tomatoes
1/2 large onion, chopped
5 garlic cloves, sliced in half
3 C broth (I used Imagine Low Sodium Chicken-free Broth)
1/4 C chopped fresh basil
3 Tbsp butter
3 Tbsp flour
1 1/2 tsp salt
1/2 tsp pepper
2 Tbsp sugar (more if desired)

Directions

1. In a stockpot over medium heat, combine the tomatoes, onion, garlic, broth, and basil.  Bring to a boil.  Reduce heat and simmer for about 20 minutes.  Remove from the heat and allow to cool enough to run through a blender.  Process until smooth.
2. In the same pot, melt the butter over medium heat.  Whisk in the flour and cook until the roux begins to brown.  Gradually mix in the tomato mixture trying to avoid lumps.  Season with salt, pepper, and sugar to taste.  Enjoy!

Adapted from Charlotte

Lemony Garlic Cauliflower

There is something so wonderful about a simple vegetable side dish.  Something clean that you can enjoy with a variety of main dishes.  This cauliflower is so delicious.  You can really taste the vegetable since the lemon and garlic are merely enhancers.  It is an easy dish that comes together in minutes and requires very little tending during the short roasting process.  Sprinkle some parmesan and fresh chives on top and you are set.  The whole family loved this dish and it will become a regular at our house.  

Ingredients

1 head cauliflower, cut into 1 inch florets

3 Tbsp olive oil

2 Tbsp thinly sliced garlic

juice of half a lemon

salt and pepper to taste

3 Tbsp freshly grated parmesan

2 Tbsp chives, finely chopped

Directions

1. Preheat oven to 500 degrees
2. Place cauliflower florets into an 8x8 baking dish.  Drizzle with olive oil and lemon juice.  Evenly sprinkle the garlic, salt and pepper on top. 
3. Cook for 15 minutes, stirring occasionally.  
4. Remove from the oven and top with parmesan and chives.  Serve warm.  

Adapted from Emeril Lagasse   

Mexican Skillet Cabbage

I love finding new vegetable based side dishes for Mexican food.  In the past, I have always gone for Spanish rice, which is delicious but not very healthy.  This Mexican Skillet Cabbage gives you the same flavors as Spanish rice, but with no carbs!  It is another super easy dish that has about 5 minutes of hands on time (including slicing and mincing!) and the rest of the time is spent in the skillet with very little attention needed.  It was a tad spicy for my 4 year old because of the diced green chiles, but it was absolutely fine for my hubby and me.  We loved it!

Ingredients

1 Tbsp olive oil

4-5 garlic cloves, minced

1/2 head of cabbage, thinly sliced

1 15oz can of fire roasted diced tomatoes with green chiles

salt and pepper

Directions

1. Heat the olive oil in a large skillet over medium-high heat.  Add the garlic and cook, stirring constantly, for 1 minute.
2. Add the cabbage and tomatoes and stir to combine.  Season with salt and pepper to taste.  Cook for about 20-30 minutes, until the cabbage is soft.

Adapted from Food.com

Mushroom and Walnut Lettuce Wraps

Here is a wonderful and healthier alternative to traditional lettuce wraps.  Using a combination of mushrooms and chopped walnuts makes this vegetarian version hearty, but without the need to cook meat, it comes together in a snap!  I had heard of using walnuts as a meat alternative, but this was my first attempt and I think it worked wonderfully in this application!  Everything but the last five minutes of cooking can be done ahead of time making the dinner rush a breeze.  I can't wait to find other ways to incorporate walnuts into my homemade meat alternatives!  Using them is another great way to cut back on processed fake meats and incorporate healthy whole foods into more meals.  

Ingredients

Filling

3 Tbsp olive oil

8 oz button mushrooms, chopped

1 C walnuts, chopped

1 can sliced water chestnuts, minced

1/2 C onion, chopped

4 cloves garlic, minced

Stir Fry Sauce

3 Tbsp soy sauce

2 Tbsp brown sugar

Special Sauce

1/4 C sugar

1/3 C water

2 Tbsp soy sauce

2 Tbsp rice vinegar

2 Tbsp ketchup

1 Tbsp lemon juice

1/4 tsp sesame oil

1 Tbsp spicy mustard

2 tsp hot water

garlic chili paste, to taste

8 large lettuce leafs (we used red leaf, but iceberg would work well too)

Directions

1. To make the special sauce, begin by dissolving the sugar in the water in a small bowl.  Add the soy sauce, rice vinegar, ketchup, lemon juice, and sesame oil and whisk to combine.  
2. In a separate small bowl whisk together the mustard and hot water.  Add this mixture to the rest of the special sauce.  Chill until ready to use.
3. Make the stir fry sauce by whisking the ingredients together in a small bowl.
4. Heat the oil in a skillet over high heat.  Add the mushrooms, walnuts, water chestnuts, onion, and garlic to the pan.  Stirring frequently, cook for 3 minutes until the mushrooms begin to release their liquid.  Add the stir fry sauce and cook an additional 2 minutes.  
5. To serve, scoop hot filling into a leaf of lettuce and top with the special sauce.  Add as much garlic chili paste as you like.  I like spice, so I added about 2 tsp to each wrap.  Enjoy!

Crispy Cheesy Mushroom Taquitos

 

This recipe is another amazing find inspired by Mia at Mia's Domain.  She has such amazing recipes that always inspire me.  I took her taquito recipe and tweaked it to fit my taste for slightly cheesier and spicier fare.  This is a favorite dish of my husband and both kids love it too!  This makes a large batch because we always enjoy it two nights in a row.  The filling can be made earlier in the day, leaving the dinnertime rush less stressful.  These taquitos are packed with mushrooms which are loaded with vitamin D, B vitamins, selenium, potassium, and fiber.  They also pair amazingly well with my Pico de Gallo!

Ingredients

14 flour tortillas
2 Tbsp olive oil + about a 1/4 C
24 oz button mushrooms, thinly sliced
1 large red onion, chopped
3 Tbsp minced garlic
1/4 C cream cheese
1 C ricotta cheese
1 C freshly grated Parmesan cheese
cayenne pepper, to taste
salt and pepper

Directions

1. Heat 2 Tbsp olive oil in a large skillet over medium-high heat.  Add the onion and cook until tender, about 5 minutes.  Add the garlic and mushrooms and season with salt and pepper.  Cook until mushrooms have released most of their juices, about 10-15 mins.  If there is a lot of liquid, drain some of it.  Add the cheeses and stir to combine.  Remove from heat and allow to cool.  
2. Preheat your oven to 400 degrees.
3. Fill each tortilla with about 1/4-1/3 C of the mushroom filling.  Sprinkle evenly with cayenne pepper to taste.  Roll up the tortilla and secure with a toothpick. 
4. Arrange all the tortillas on a baking pan that you have sprayed lightly with oil.  Brush the tortillas with the remaining olive oil and bake until crispy and golden, about 10-15 minutes.  Flip them over, brush again with olive oil and bake another 10 minutes.  Serve with Pico de Gallo and enjoy!

Adapted from Mia's Domain

Roasted Parmesan Kohlrabi

I just love trying new veggies we find at the farm.  My daughter gets so excited to taste something new and help me figure out how to prepare it.  I decided to try kohlrabi this week, and I am glad I did!  I prepared it using a basic roasting method with a hint of garlic and Parmesan, so I could enjoy the real flavor of the vegetable.  It has such a nice, light flavor and almost potato-like texture that roasting really compliments.  I hope you give this unusual veggie a try the next time you see it available!

 Ingredients

2 kohlrabi bulbs, peeled, halved, and sliced 1/4 inch thick
2 Tbsp olive oil
3 cloves garlic, minced
salt and pepper
1/3 C freshly grated Parmesan cheese

Directions

1. Preheat the oven to 450 degrees.
2. Toss the kohlrabi slices in the olive oil and garlic until evenly coated.
3. Lay them out in a single layer on a baking sheet and season with salt and pepper.  
4. Bake for about 20 minutes, until lightly golden around the edges, turning once halfway through.
5. Remove from the oven and sprinkle with the Parmesan cheese.  Return to the oven for about 5 minutes for the cheese to brown.  Serve immediately.

Superfood Soup

This soup is perfect for cold days or whenever you are feeling under the weather.  Ann at Sumptuous Spoonfuls was the inspiration for this power-packed meal.  If you haven't checked out her site, you must.  She has great recipes!  This soup has the trifecta of super leafy greens - spinach, Swiss chard, and kale!  If that's not going to boost your health, nothing will!  Add in some heat with as much Sriracha as you like, and it will ease any congestion you have.  My kids love it and so do we.  Pair it with a simple garden salad and you have a wonderful meal the entire family will enjoy.

Ingredients

3 C potatoes, cubed
1 C carrots, chopped
1 onion, chopped
6 garlic cloves, quartered
1 bay leaf
4 C Imagine No-Chicken Broth
2 C swiss chard, chopped
2 C kale, chopped
2 C spinach, chopped
1/3 C herbs (I use rosemary and parsley)
1 C plain Greek yogurt
Sriracha to taste
freshly grated Parmesan cheese

Directions

1. Place the potatoes, carrots, onion, garlic, bay leaf, and broth in a large pot and bring to a boil.  Reduce heat and simmer for about 25 minutes until the potatoes are very tender.  
2. Remove the bay leaf and stir in the chard, kale, and spinach.  Continue cooking for a few minutes until the greens are wilted.  Add the herbs.
3. Transfer the soup to a blender (or use an immersion blender), add the greek yogurt, and blend until smooth.  Serve hot with Sriracha and grated Parmesan.  Enjoy!

Greek Spinach and Feta Burger

I love burgers and since becoming a vegetarian, I have tried my share of veggie-based alternatives.  The biggest hurdle for me was realizing that I was not going to re-create a beef burger.  I had to open my eyes and see it as a new meal entirely.  This particular recipe has been a favorite for a long time.  I love that it is packed with iron-rich spinach!  You can also make small patties and cut them up for toddler finger food.  My little one just loved it!  This is a great meal year round, but is especially delicious with fresh local spinach.  I hope you give it a try!  :)

for the patty
1/3 C olive oil
3 garlic cloves, minced
1 1/2 tsp oregano
1 1/2 tsp dillweed
1/2 tsp pepper
1 1/2 C herb stuffing mix
2 eggs
16oz fresh chopped spinach, cooked (or 10oz frozen spinach)

2/3 C feta, crumbled

for the burger

hamburger buns

red onion

crumbled feta

greek yogurt or spicy mayo

Directions

1. In a medium bowl, combine the olive oil, garlic, oregano, dill, and pepper.  Add the stuffing mix and stir to coat thoroughly.  Add in eggs, spinach, and feta and mix well.  
2. Heat a non-stick skillet over medium heat.  Shape the mixture into patties.  Cook the patties until golden brown and heated through, about 4 minutes on each side.  
3. Serve on buns and top with red onion, crumbled feta, and greek yogurt or spicy mayo.  Enjoy!

Adapted from Better Homes and Gardens

Spinach Mushroom and Feta Quiche

There is something about quiche that is so comforting.  It is warm and hearty in a flaky pie crust.  What's not to love?  This recipe is one of my favorites.  It is packed with fresh spinach and sauteed mushrooms.  I really love that it isn't to egg-y or cheesy so you really taste the fresh veggies.  This is one of the first things I make when spinach is locally available.  It is a family favorite (even for my 1 year old!) and I hope your family gives it a try!

Ingredients

your favorite pie crust 

3 Tbsp olive oil

1 large onion, chopped

8 oz button mushrooms, sliced

2 large garlic cloves, minced

6-7oz fresh spinach, chopped if the pieces are large

3 eggs

1C half and half

freshly ground pepper

7oz feta cheese, crumbled

Directions

1. Prepare your dough as needed.  Roll it out and place it into a 9 inch pie pan.  Pierce the crust all over with a fork.  Place the crust in the freezer for 30 minutes.
2. Preheat the oven to 350 degrees.
3. Heat the olive oil in a large skillet over medium-high heat.  Add the mushrooms, onions, garlic, and salt.  Cook, stirring occasionally, about 10 minutes or until vegetables are soft and golden.
4. Add the spinach and stir until it wilts, adding in batches if necessary.
5. Place the eggs in a bowl with the half and half.  Season with pepper and whisk to combine.
6. Spoon the mixture over the chilled pie crust.  Sprinkle the feta on top.  Pour the egg mixture into the crust.
7. Place the quiche directly on the oven rack and cook until puffed and golden, about 60 minutes.  Remove quiche from the oven and allow to cool for 10 minutes.

*If there are leftovers the next day, I highly recommend reheating it in the oven.  Heat your oven to 350.  Slice the quiche into pieces and heat in the oven for about 20 minutes.

Adapted from Myra Goodman

Spinach Tomato Alfredo Pizza

Boy, have I found another great pizza recipe for you!  This delicious pizza uses a base of homemade Alfredo sauce in lieu of your basic tomato.  It is pretty much everything I love about pizza and Fettuccine Alfredo all rolled into one amazing dish!  Adding a bunch of minced garlic over the sauce takes this to the next level.  The little bursts of garlic in every bite is just heavenly!

The farm fresh tomatoes and spinach give this pizza great flavor and texture.  It is a new family favorite for sure and we already can't wait to make it again.  If you are looking for an out-of-the-box pizza, give this a try.  I promise you will not be disappointed!

Ingredients

For the Alfredo Sauce:
1 C heavy cream
2 Tbsp butter
1/2 C freshly grated parmesan cheese
salt and pepper to taste
a dash of nutmeg

For the Pizza:
your favorite pizza crust
4 garlic cloves, minced
4 oz shredded mozzarella
1/2 C tomatoes, seeded and chopped
2-3 large handfuls of fresh spinach, chopped
Italian seasoning

Directions

1. Cook Alfredo Sauce: In a medium fry pan, bring the butter and cream to a boil.  Reduce heat and let simmer for 2-3 minutes.  Add the parmesan cheese and stir until it melts completely.  Continue to simmer until the sauce is slightly thickened, 3-5 minutes.  Remove from heat and season with salt, pepper, and nutmeg.  Set aside.
2. Heat the oven to 475 degrees with a pizza stone inside.  Evenly spread the Alfredo sauce around the pizza crust leaving a 1 inch border.  Sprinkle the garlic over the sauce.  Layer the cheese, spinach, and tomatoes evenly over the pizza.  Top with a sprinkle of Italian seasoning.
3. Bake for 8-10 minutes until cheese is melted and golden at the edges.  Allow to cool 3-4 minutes before cutting or else the sauce might be a little to runny.  Enjoy!

Adapted from Love Bakes Good Cakes

Hearty Vegetarian Chili

Chili is my absolute favorite winter meal.  Comfort in a bowl.  I LOVE IT!  This particular chili has been a house favorite for years.  It is filled with black and pinto beans, tomatoes, onions, and faux ground beef (it would be AMAZING with real beef too!).  I cook my own beans ahead of time to cut out the need for canned beans (loaded with extra salt).  Serve it with some cornbread and honey butter for the perfect meal.  This recipe is so easy and so delicious you will wonder how you ever survived a winter without it!

Ingredients

2 Tbsp olive oil

1 large yellow onion, chopped

4 garlic cloves, minced

12 oz veggie ground beef (or about 1 pound ground beef)

1 Tbsp ground cumin

1 Tbsp chili powder

1 Tbsp oregano

15 oz black beans and their juices

15 oz pinto beans and their juices
28 oz diced tomatoes and their juices
1 tsp salt
pepper and crushed red pepper to taste
freshly grated cheddar cheese, sour cream, and green onions to garnish

Directions

1. Heat the olive oil in a large pot over medium heat.  Add onion and cook for about 5 minutes. Add garlic and cook an additional 1 minute.  Add veggie ground beef and and break it up with a spoon.  
2. Add cumin, chili powder, and oregano.  Stir frequently until veggie crumbles are broken up and heated through.  
3. Add black beans, pinto bean, and tomatoes, with their liquids, and bring to a boil.  Reduce heat to low, cover, and simmer stirring occasionally for about 45 minutes.
4. Add salt, pepper, and crushed red pepper flakes.  Taste and adjust seasoning as needed.  Serve hot with the toppings of your choice!

Adapted from Food to Live By

Roasted Mexican String Beans

I was lucky enough to see yellow string beans at the farm this week and just knew I had to try them!  Sure green beans are everywhere, but I had never cooked with YELLOW beans before!  I pretty much always cook my string beans in a skillet, but I wanted to try something new this week.  Sometimes the skillet takes too much time, or the rest of the meal is taking up the entire stove top.  I wanted to see if roasting would be a nice alternative.  You know what?  It worked!  This simple recipe compliments any Mexican meal and is a great way to add an unexpected veggie to the mix!  

Ingredients

1 pound string beans, trimmed

5 larger garlic cloves, finely chopped

1-2 Tbsp olive oil

1 tsp cumin

1 tsp ground coriander seed

salt and pepper to taste

Directions

1. Preheat oven to 400 degrees.
2. Place the beans in a large rimmed baking sheet.  Drizzle with oil and toss to coat and spread into a single layer.
3. Evenly sprinkle garlic, cumin, coriander, salt, and pepper over the beans.  
4. Bake until lightly browned and shriveled, about 20-25 minutes, turning once while cooking.  

Adapted from Food Fitness Fresh Air

Broccoli Cheddar Soup

I am loving that the weather is changing and getting cooler, which means...SOUP!  Seriously, is there anything better on a cold night than a hot bowl of soup?  I don't think so!  This soup is comfort in a bread bowl.  The combination of broccoli, carrots, garlic, onion, and cheese is to die for!  The whole family loved it and can't wait to make it again.  If you are looking for a delicious soup for a cold evening, look no further! 

Ingredients

5 Tbsp, butter
1 onion, chopped
3 cloves garlic, minced
2/3 C flour
1 1/2 C half and half
1 1/2 C milk
1 qt Imagine No-Chicken Broth
3 carrots, grated
1 pound broccoli
1/2 tsp nutmeg
1/2 tsp cardamom
8 oz sharp cheddar, grated
8 oz Colby jack cheese, grated
4 oz pepper jack cheese, grated
salt and pepper to taste

Directions

1. Melt the butter in a large stock pot over medium heat.  Add the garlic and onions and saute until tender.
2. Add the flour and whisk until evenly combined.  Add in milk, half and half, and broth.  Bring to a light boil.  Add broccoli and carrots.  Reduce heat and simmer for 20 minutes.
3. Season with nutmeg, cardamom, salt and pepper.  Stir in cheeses.  Cook an additional 10 minutes. Serve immediately.

Adapted from Sugarcrafter

Easy Italian Green Beans

My local farm grows the best green beans.  They are always perfect, filled with flavor, and easy to cook.  I had been looking for a simple way to incorporate green beans into an Italian meal for some time.  This recipe is so easy I can't even believe it!  My 3 year old loved them as well as the adults in the family.  If you want a great way to incorporate green beans into your family's diet, give this recipe a try.  It's a winner for taste and ease!

Ingredients

1 pound fresh green beans, trimmed
2 Tbsp olive oil
4 garlic cloves, minced
1 1/2 tsp Italian Seasoning
dash of red pepper flakes
salt and pepper

Directions

1. Steam the beans until they are crisp tender, about 3-5 minutes.  Place in a bowl of ice water to stop the cooking.  Drain and set aside.
2. In a fry pan, heat the oil over medium-high heat.  Add the garlic, Italian seasoning, red pepper flakes, salt and pepper.  Saute for 1 minute.  
3. Add green beans.  Toss to evenly coat the oil and seasonings.  Cook an additional 5 minutes.  Serve hot.

Adapted from Sandra Lee

Farm Fresh Marinara

You should know right off the bat that this sauce has ruined me for pre-made marinara.  Nothing tastes quite as good as homemade, does it?  This recipe is full of fresh local tomatoes, carrots, and onions.  The most time intensive part of the process is peeling the tomatoes.  I have to admit, it took me a while to really get the hang of it, but now it is no big deal.  

I make this sauce several times during tomato season and freeze it for easy or last-minute meals.  I only use this recipe for stuffed pastas like ravioli, cannelloni, or stuffed shells because it is a pretty thin sauce.  It isn't really hearty enough to carry just noodles but it cannot be beat when paired with a delicious spinach and cheese stuffed pasta.  :)

I usually don't make this on the night I plan on using it.  I just allocate some time on an easy cooking day or a day I have off from cooking entirely to throw this together.  It keeps in the freezer for 3 months, so it can be enjoyed well after tomato season has ended.  Just heat and serve!

Once the tomato prep is complete, the sauce comes together very easily.  The rest of the veggies get minced in a food processor before cooking, so there isn't even a ton of chopping, YAY!  Active time over the pot is about 15 minutes and there is 40-45 minutes of simmering to allow the flavors to really develop.   I have tried this with both fresh and dried herbs, and I have to say, I strongly prefer using dried herbs.  They just add so much flavor without turning the sauce green from the sheer volume of fresh basil, oregano, and thyme I would need for the same flavor impact.

Ingredients (Makes about 5 cups)

5 pounds of tomatoes
5 cloves garlic
2 small carrots, coarsely chopped
1 medium onion, coarsely chopped
3 Tbsp olive oil
1/2 C red wine
1 Tbsp dried basil
1 1/2 Tbsp dried oregano
1 1/2 Tbsp dried thyme
1 tsp sea salt
1/2 tsp pepper
dash of red pepper flakes
sugar as needed

Directions

1. To peel the tomatoes, bring a large bot of water to a boil.  Have a large bowl with ice water nearby and a large empty bowl as well.  Working in batches, submerge the tomatoes and let cook until their skin begins to split, usually about 2-4 minutes.  Once the skin has split, remove the tomato and submerge in the ice bath to cool.  Once cooled, move to the empty bowl.  Continue until all the tomatoes are done.  
2. Once cool, cut around the top and remove the base of the stem.  The skin will easily peel off the entire tomato.  Place all peeled tomatoes in a largo bowl.  Using your hands, crush the tomatoes to the desired consistency for your sauce.  I like to keep my tomato pieces pretty small so they are easy for my young daughter to eat. 
3. Place the garlic, carrot, and onion in a food processor and pulse until minced scraping the side of the bowl as needed.
4. Heat the olive oil in a large pot over medium heat.  Add the onion mixture and cook until soft, about 10 minutes, stirring frequently.  Add the wine and continue to cook until reduced slightly, about 3 minutes. 
5. Add the tomatoes and their juices, basil, oregano, and thyme.  Bring to a boil.  Reduce heat and simmer for 40-45 minutes.
6. Add the salt, pepper, and red pepper flakes.  Taste for acidity.  If needed, add 1-2 Tbsp of sugar.
7. If not using immediately, allow to cool before storing or freezing.  

Adapted from Myra Goodman's Food To Live By