Russian Mushroom Potato and Leek Soup

I know what you're probably thinking.  "Soup?  In the summer?"  But here in Southern California, we have weather we call "June Gloom".  It is cool and often overcast in the mornings and evenings, so for me, it is still good soup weather!   When I started thinking about how to cook leeks for the first time, I knew I wanted it to be in a soup.  This soup is nice and hearty with the mushrooms and potatoes, and other than the chopping prep, there is nothing to it!  My three year old just LOVED it!  The veggies were the perfect size for her, and she got a kick out of spooning them one-by-one out of the bowl.  If you're looking for a great soup, give this a try!

Ingredients

5 Tbsp butter, divided

2 leeks, chopped

2 large carrots, sliced

6 C reduced sodium vegetable broth

2 tsp dried dill weed

2 tsp salt

1/2 tsp pepper

1 bay leaf

2 lb of potatoes, peeled and diced

1 lb fresh mushrooms, sliced

1 C half and half

1/4 C flour

 Directions

1. Melt 3 Tbsp butter in a large saucepan over medium heat.  
2. Add the leeks and carrots.  Cook for 5 minutes.
3. Pour in broth.  Season with dill, salt, pepper, and bay leaf.
4. Add the potatoes.  Cover and cook for about 20 minutes or until potatoes are tender but firm.
5. Remove and discard the bay leaf.
6. Melt the remaining butter in a skillet over high heat.  Saute the mushrooms for 5 minutes, or until lightly browned.  Add to the soup.
7. In a small bowl, whisk the half and half with the flour until smooth.  Stir into the soup to thicken.
8. Adjust seasoning as needed. 

Adapted from DTeresa

Red Wine Vinaigrette

This simple dressing is such a great basic vinaigrette.  I use it on a number of salads and it always is such a wonderful compliment.  There are only a few ingredients, and it takes just a few minutes to prepare.  It is full flavor and so simple, you will wonder why you ever bought ready-made dressing before!

Ingredients

2 garlic cloves, minced

1 Tbsp shallot, minced

1 tsp dried oregano

1 tsp dried thyme

1 tsp salt

1/4 tsp pepper

pinch of sugar

1/4 C red wine vinegar

2/3 C extra-virgin olive oil

Directions

1. Combine all the ingredients in a small bowl.
2. Whisk to combine.

This recipe makes about 1 C.  It can be stored in the refrigerator for up to a month.

Adapted from Food to Live By (Myra Goodman)

Easy Greek Salad

Summer is in the air and summer produce is really starting to become available!  When I saw fresh cucumbers at the farm, I knew I just had to make my Greek salad.  It is such a great side dish on a hot day!  It works so well with a number of main dishes ranging from pastas to burgers to BBQ.  

This salad is just bursting with colors and textures!  I actually just starting growing my own cucumbers, so I can't wait until they mature and I can make this salad with cucumbers from my own garden.  And of course, it is even better with fresh, local tomatoes.  

This salad is kid-friendly with a mild flavor and small, bite-sized pieces.  My daughter loves to help put all the veggies in the bowl after I cut them up.  It is another recipe that can be made early in the day in order to make evening dinner prep that much easier.  And who doesn't love that?  

Ingredients

2 cucumbers, seeded and chopped

1/2 a red onion, chopped

10-15 cherry tomatoes, quartered

10 Kalamata olives, halved

1/3 C crumbled feta

1/2 C red wine vinaigrette dressing

a dash of lemon juice

 Directions

1. Assemble the chopped ingredients into a large bowl.  Stir to combine.
2. Sprinkle the feta on top. 
3. Add the dressing and lemon juice.  Toss to coat evenly.
4. Let chill for an hour before serving.

Weekly menu

We are trying another new vegetable this week!  Leeks!  I have never cooked with them before, and I am excited to finally give them a try!  Along with the leeks, we picked up some green and yellow zucchini, carrots, sweet onion, cucumbers, cabbage, and strawberries from our local organic farm.  Here is how I will be using them this week.

• French Bread Pizza with a Greek Salad and Baked Zucchini Fries
• using the cucumbers, onion, and zucchini

• Russian Mushroom and Potato Soup
• using the leeks and carrots

• Hamburger Macaroni Casserole with Coleslaw
• using the carrots, onion, and cabbage

We will be enjoying the strawberries for dessert and as a topping on our breakfast oatmeal and cereal. 

Spicy Mayo Dip

I make all of my sauces, dips, dressings, and marinades from scratch as often as I can.  I have found that by doing so, you stock up on a lot of basic ingredients, and over time, usually have what you need for a wide variety of recipes already on hand.  Plus you are able to tailor the flavors exactly to your family's preferences.

This is one such recipe.  I love anything spicy.  Usually, the more heat, the better!  I was initially looking for a spicy dip for sweet potato fries when I stumbled upon this combination.  

It may look weird, but it is so good!  Not only do we love it as a dip for sweet potato fries, we can use it as a sandwich or burger spread, or even in our crispy chicken wraps.  You can make just the amount you need at whatever spice you like.  I usually use a ratio of ½ C mayo with 1 - 1½ Tbsp Sriracha Hot Chili Sauce.  That seems to satisfy my desire for spice as well as my husband's need to not feel like his mouth is on fire.  The best part is you can play with it until you find the ratio that works for you!

Ingredients
½ C Mayo
1 - 1½ Tbsp Sriracha Hot Chili Sauce

Sauteed Swiss Chard with Parmesan Cheese

Swiss chard is, by far, my daughter's favorite green vegetable.  In fact, every time we have any greens, she says they are just like "switch chard!".  Hey!  She's three!  :)  We have tried a number of ways to cook them, but this is our favorite.  It is so simple and compliments a wide variety of main dishes. 

I'll admit, it took me a long while before I had the guts to try cooking with chard.  I would just look at these giant leaves at our farm stand and be totally lost as to how to eat them.  But I am so glad I finally took a shot.  As a vegetarian, it is important to eat vegetables containing iron.  Swiss chard has a pretty decent amount, so it is a great addition to your diet.  I hope you pick up some swiss chard the next time you are shopping!

Ingredients

1 Tbsp butter

2 Tbsp olive oil

3-4 cloves garlic, minced

1 small red onion, chopped

1 bunch swiss chard, stems cut out and chopped, greens coarsely chopped separately

1/2 C dry white wine

1 Tbsp lemon juice

2 Tbsp freshly grated parmesan cheese

salt and pepper to taste

Directions

1. Heat the butter and olive oil in a large skillet over medium-high heat.
2. Add the garlic and onion and cook for about 30 seconds.
3. Add the chard stems and white wine.  Simmer until the stems begin to soften, about 5 minutes.
4. Stir in the chard leaves and cook until wilted.
5. Stir in lemon juice and parmesan cheese.  Season with salt and pepper. 

Adapted from DannyBoy

Product Review

Amy's Quarter Pound Veggie Burger

Having been a meat eater for about a quarter century before becoming a vegetarian, not just any veggie burger will do for me.  For years I had searched high and low for the best veggie burger I could find.  The common complaints I had were the texture and the size.  Can someone please tell me why most pre-made veggie burgers are so small!?!?  After much trial and error, I have found the best frozen veggie burgers!  Amy's Quarter Pound burgers are so delicious!  And as you can see from the photo below, they fill an entire bun!  The texture is the truest I have found, and even my beef-eating husband enjoys these!

These patties can easily be cooked on a skillet or a BBQ.  There is no thawing involved, so they are ready whenever you are!  An important point for me is that Amy's does not use any GMO soy in this product.  In my area, I have only consistently found these at Whole Foods, but they are well worth the extra trip.  If you have been looking for the best veggie burger, or been considering giving it a try, go for the Amy's Quarter Pound burger.  You will not be disappointed!