If you want to make this soup more substantial and hearty, add cooked white cannellini, borlotti, or navy beans. You can also add leftover cooked rice.
Ingredients:
1 large bunch chard, stems removed
3 cloves garlic, finely chopped
2 medium-size onions, finely chopped
2 fresh hot chilies, such as jalapenos, seeded and finely chopped
3 tablespoons olive oil
1 teaspoon fresh thyme, marjoram, or oregano
6 cups chicken or vegetable broth
4 medium-size tomatoes, peeled and chopped, or 2 cups canned, chopped and drained
½ cup finely chopped parsley leaves
sea salt and freshly ground pepper
slices of French or Italian bread, lightly toasted
olive oil
Grated Parmesan cheese
Directions:
1. Shred the chard by removing the stems and rolling up each leaf into small a sausage shape, then slicing rolls as thinly as possible, 1/8-1/4 inch thick is a good width. You should have 4 packed cups of chard.
2. Combine the garlic, onions, chilies, and olive oil in a 4-quart pot. Stir over medium heat for 10 minutes or until the onions are translucent, but don’t brown. Add the thyme and cook for 2 minutes more.
3. Add the broth and tomatoes and bring to a slow simmer. Simmer gently for 5 minutes, add the chard and simmer 10 minutes more.
4. Add the parsley to the simmering soup a minute or two before serving. Season with salt and pepper.
5. Chopped basil leaves with 1 tablespoon of olive oil whisked in make a lovely garnish, or simply pass the olive oil, drizzle it over the served soup and pass the grated cheese.
Makes 8 servings
Makes 6 servings
Ingredients:
I large celeriac, about 1 pound, peeled with a sharp paring knife and coarsely chopped
1 medium-size waxy potato, coarsely chopped
1 medium onion, finely chopped
6 cups chicken or vegetable broth, milk, or water
1 bouquet garni (recipe below)
¾ cup heavy cream
small croutons (recipe below)
herb butter (recipe below)
Directions:
1. Combine the celeriac, potato, onion, broth and bouquet garni in a 4-quart pot. Bring to a slow simmer and cover the pot. Simmer for 30 minutes, until the potato and celeriac are easy to crush against the sides of the pot with a spoon.
2. Strain the soup through a food mill or puree it in the blender or food processor and strain it through a regular kitchen strainer.
3. Add the heavy cream. If you want the soup a finer texture, strain again through a fine- mesh strainer. Season with salt and pepper and serve with croutons and herb butter.
4. Celeriac soup is delicious cold, but you may want to thin it slightly – it thickens as it chills.
Herb Butter
1. Combine 2 tablespoons chopped parsley (or other herb) with 1 stick of unsalted butter by hand with a wooden spoon, in an electric mixer using the paddle, or a food processor.
2. Place the butter along 1 side of 1 foot of wax paper. Using a rubber spatula to shape the butter into a cylinder about 6 inches long, then roll the wax paper.
3. Twist the wax paper in opposing directions until the butter comes together in a tight cylinder. You can keep butter like this for up to 2 weeks in the refrigerator. If you want to freeze it, wrap it, wax paper and all, with aluminum foil.
Small Croutons
1. Cut 4 slices of bread of choice into ½-inch cubes. Melt a stick of unsalted butter, or warm ½ cup olive oil in a wide saucepan over medium heat. Toss the bread cubes in the butter or olive oil until crisp and golden brown.
2. Or, you can bake them in a 375 degree oven on a baking sheet until golden brown, about 10 minutes. Check once to shake around, making sure they are cooking evenly. Drain on paper towels.
Bouquet Garni
For fresh: Tie together with a string – 10 fresh thyme sprigs, 1 large bunch parsley, and 1 bay leaf.
For dried: Add to a cheesecloth packet – 2 teaspoons dried thyme leaves, 1 bunch parsley, including stems, coarsely chopped, and 1 bay leaf.
Ingredients:
Pickled Almonds and Shallots:
¼ cup each: cider vinegar and water
1 teaspoon each: sweetener and pickling spice
½ cup whole almonds, toasted and coarsely chopped
½ cup thinly sliced shallots
Salad:
1 cup vegetable broth
½ cup quinoa
4 cups sliced kale, stems removed
2/3 cusp golden raisins
Dressing:
¼ cup olive oil
3 tablespoons lemon juice
1 tablespoon sweetener
½ teaspoon sea salt
1 clove garlic, minced
Directions:
1. Bring water and vinegar to a simmer in a small saucepan. Add sweetener and spices and stir well to combine. Stir in almonds and shallots and chill for at least 2 hours. (May be made several days ahead.)
2. Bring broth and quinoa to a boil in a medium saucepan. Reduce heat and simmer, covered, for 15 minutes. Let stand for 5 minutes or until all liquid has been absorbed. Fluff with a fork, then let cool slightly.
3. Whisk together the olive oil, lemon juice, sweetener, sea salt, and garlic in a medium bowl. Stir in the quinoa, then cover and refrigerate for 2 hours; stir in the kale and raisins.
4. Transfer to 4 salad bowls or plates and top with the pickled almond mixture.
Serves 4
Ingredients:
1½ pounds broccoli or cauliflower crowns, cut into florets
1 small fresh red chili pepper, such as Fresno, thinly sliced
2 tablespoons olive oil
½ teaspoon sea salt
Directions:
1. Preheat oven to 425 degrees F.
2. Toss broccoli or cauliflower, oil, chili pepper, and salt in a large bowl. Spread mixture evenly on a large, parchment paper lined baking sheet.
3. Roast, stirring once, until tender, 15-20 minutes.
Serves 4
Ingredients:
2 cups sliced celery (1-inch pieces)
2 cups peeled, diced celery root
2 shallots, quartered
2 tablespoons olive oil, plus more for serving
¼ teaspoon sea salt
¼ teaspoon freshly ground pepper
2½ cups low-sodium chicken or vegetable broth, heated
4 teaspoons chopped celery leaves
Directions:
1. Preheat oven to 450 degrees F.
2. Toss celery, celery root, shallots, oil, salt, and pepper in a large bowl. Spread evenly on a large, rimmed baking sheet. Roast, stirring once, until very tender, about 25 minutes.
3. Puree the roasted vegetables and hot broth in a blender until smooth. (Use caution when blending hot liquids, cover top of blender with a towel.)
4. Serve each portion drizzled with olive oil and garnished with chopped celery leaves.
Serves 4; 1 cup each
Ingredients:
4 large shallots, peeled and diced small
2 bunches chard, ribs removed and chopped, leaves chopped
4 cloves garlic, minced
2 teaspoons minced fresh thyme
1 pound whole grain penne, cooked according to the package directions, drained, and kept warm (reserve some of the pasta cooking liquid)
sea salt and freshly ground black pepper
1 tablespoon olive oil
½ cup kalamata olives, pitted and coarsely chopped
½ cup dried currants
Directions:
1. Place the olive oil, shallots and chard ribs in a large saucepan and sauté over medium heat for 5 minutes, stirring occasionally. Add the garlic and the thyme, and cook for another minute.
2. Add half of the chard leaves and a few tablespoon of the pasta cooking liquid and cook until the leaves begin to wilt, adding more leaves as the chard cooks down until all the leaves are wilted, about 10 minutes.
3. Remove from the heat, season with salt and freshly ground black pepper and add the olives and currants and cooked pasta. Toss well before serving.
Serves 4
Ingredients:
4 cups day old Italian bread, cut into 1-inch cubes
Sea salt and freshly ground black pepper to taste
1 pound butternut squash, turnips and/or parsnips, peeled and cut into 1-inch pieces
1 pound Brussels sprouts, quartered, ends trimmed
3 tablespoons butter
1 small shallot, minced
2-3 tablespoon fresh lemon juice
1 teaspoon maple syrup
½ small red onion, thinly sliced
Shaved Parmesan cheese, for garnish
Directions:
1. Preheat oven to 425 degrees F. Place one oven rack in top third of the oven, and the other rack on the bottom third.
2. Toss the bread cubes with 2 tablespoons olive oil on a rimmed baking sheet and generously season with salt and pepper. Spread out in a single layer. On another sheet pan, do the same thing with the squash, parsnips and/or turnips, and the Brussels sprouts using another 2 tablespoons olive oil.
3. Place the bread on the top rack and the vegetables on the bottom rack of the oven. Bake the bread for about 12 minutes, shaking the pan once during the cooking. When done, place in a large bowl and sea aside.
4. Let the vegetables cook for 20 minutes undisturbed, then use a spatula to toss and flip over. Cook for another 5 minutes, until the vegetables are tender.
5. While the bread and vegetables are roasting, make the vinaigrette. In a saucepan, melt the butter over medium-low heat. Add the shallots and stir to coat. Cook, stirring periodically, until the butter begins to take on a golden brown color and nutty aroma, about 5 minutes. Take care to not let the butter burn.
6. When browned, remove the butter from the heat and whisk in the remaining 3 tablespoons olive oil, lemon juice, and syrup. Season with salt and freshly ground black pepper.
7. Pour half the dressing over the bread cubes, tossing to coat. When the vegetables are done, add them to the bowl along with the sliced onions. Toss everything together with the remaining dressing and garnish with shaved Parmesan cheese. Season to taste with salt and freshly ground pepper, and more lemon juice, if needed. Serve at room temperature.
Serves 4
Ingredients:
1½ pounds small turnips
2-3 cups turnip greens
sea salt
5 tablespoons butter
2-3 leeks, sliced and cleaned
6 branches thyme, or ¼ teaspoon dried
4 cups milk or half coconut milk and water
freshly ground black pepper
Fresh chopped thyme for garnish
Directions:
1. Peel the turnips and slice them into rounds about ¼-inch thick. Bring 3 quarts of water to a boil; then add 2 teaspoons salt and the turnips. Cover pot and cook for 1 minute, then drain and set aside.
2. Melt 3 tablespoons butter in a soup pot with ½ cup water. Add the leeks, the blanched turnips, the thyme, and 1 teaspoon salt. Stew them, covered, over medium-low heat for 5 minutes, then add the milk or half coconut milk and water. Slowly heat it without bringing it to a boil, and cook, stirring occasionally, until the turnips are completely tender.
3. Cool the soup briefly, then puree it in a blender. If necessary, thin with a little additional milk or water. Season to taste with salt, if needed, and freshly ground pepper.
4. Sort through the turnip greens and remove any that are bruised or especially tough, and wash them. Melt the remaining 2 tablespoons of butter in a pan, add the turnip greens and cook them over medium heat until they are tender, about 5-10 minutes. Season with salt and pepper tot taste. Remove cooked greens to a cutting board and chop them roughly or fine, as you prefer; then add them into the soup and serve garnished with freshly chopped thyme.
Serves 4
Ingredients:
1 medium onion, peeled and thinly sliced
1 tablespoon olive oil
1 pound broccoli florets, cut into small 1-inch pieces
¼ cup water or more
4 cloves garlic, minced
zest and juice of 2 lemons
½ teaspoon red pepper flakes
¼ cup golden raisins
¼ cup nutritional yeast (optional)
1 pound whole-grain penne, cooked according the package, drained and kept warm
¼ cup cooking liquid reserved
sea salt and freshly ground black pepper
¼ cup pine nuts, toasted
½ cup chopped basil
Directions:
1. Place the onion in a large skillet over medium-high heat and add the olive oil. Add the onions and saute for 10 minutes, or until the onions start to brown.
2. Add the broccoli florets and water to the onions, bring to a boil, reduce heat to a simmer and cover. Cook for about 5 minutes, until the florets become crisp-tender.
3. Remove from the heat. Add the garlic, lemon zest, lemon juice, red pepper flakes, nutritional yeast (if using), and the cooked pasta and reserved cooking water. Mix well and season with salt and pepper to taste. Serve garnished with the pine nuts and basil.
Serves 4
Ingredients:
Dressing:
1 cup cooked cannellini beans
2 tablespoons tahini
2 tablespoons stoneground or Dijon mustard
2 tablespoons nutritional yeast (optional)
1-2 tablespoons low-sodium soy sauce or Braggs Liquid Aminos
1 tablespoon pure maple syrup
zest and juice of 1 lemon
Salad:
6 cups kale, ribs removed, leaves shredded
1 cup shredded cabbage, celeriac, or kohlrabi, or mix
1 cup shredded carrots
1 cup finely chopped broccoli florets
One 15-ounce can chickpeas, drained and rinsed
To Make The Dressing:
In a blender, combine the cannellini beans, tahini, mustard, nutritional yeast (if using), soy sauce, maple syrup, lemon zest and juice, and ¼ cup water then blend on high until smooth. Add more water if needed to achieve a smooth consistency.
To Assemble the Salad:
Place the kale, cabbage (or celeriac or kohlrabi), carrots, broccoli, and chickpeas in a large bowl. Pour the dressing over and toss to combine and coat well.
Serves 4-6