This soup is so good and filling! Leave out the Pancetta and it’s vegan. TJs sells mirepoix already chopped!
- 1 tbsp dried porcini
- 1 c hot water
- 4 oz diced Pancetta
- 2 pieces celery, minced
- 2 carrots, minced
- 1 onion, minced
- 1 lb chickpeas, soaked overnight
- 1 28 oz can chopped tomatoes
- Olive oil or truffle oil for drizzling
- 10 oz frozen Porcini mushrooms
Pour 1 c of boiling water over the Porcini mushrooms. Let soak 30 min. Reserve the liquid for the soup, if it’s gritty, drain through a coffee filter. Chop the mushrooms.
In a multicooker, add Pancetta and mirepoix (celery, carrots and onion) cook over medium heat until soft. Stir in Chickpeas with liquid, mushrooms with liquid, tomatoes and cook on low for 4 hours on low or 2 on high.
Use an immersion blender to purée until smooth. Ladle into bowls and drizzle with olive oil.
This is a great weeknight meal – it comes together quickly and tastes wonderful.
- 2 Tbsp olive oil
- 2 garlic cloves, thinly sliced
- 1 sprig rosemary (optional)
- 1 15-oz. can chickpeas, rinsed
- 1 15 oz can diced tomatoes
- 1 Tbsp. tomato paste
- 1 Tbsp sweet smoked paprika
- 1 c heavy cream or almond cream
- 2 large eggs
- 4 thin slices of prosciutto
Heat oil in a medium skillet over medium. Cook garlic and rosemary, tossing, until garlic is golden brown and rosemary crisps up slightly but isn’t browned, about 30 seconds for rosemary and 2 minutes for garlic. Add chickpeas, tomatoes, tomato paste, and paprika to skillet and cook, stirring often, about 10 minute. Mix in cream, season with salt and lots of pepper, and bring to a simmer. Crack eggs into chickpea mixture and season them with kosher salt. Cover and cook until white parts of eggs are set but yolks are still runny, about 2 minutes. Remove from heat and drape prosciutto around eggs.
Lettuce leaves make for an amazing “taco” shell! These are quick and easy, perfect for a weeknight taco party.
- 1 1/2 lb halibut
- 8 – 10 tomatillos, quartered
- Olive oil
- Garlic clove, minced
- Zest of one orange
- Zest of one lime
- Butter lettuce
- 10 oz shredded cabbage
- 2 shredded carrots
- 1 jalapeño, minced
- 1/2 red onion, thinly sliced
- 1/4 c cilantro
- 3 tbsp olive oil
- 3 tbsp lime juice
- 3 tbsp orange juice
- Salt and pepper
Combine slaw ingredients in a bowl and toss to coat. Set aside.
Heat oven to 425.In a medium bowl combine tomatillos, zest, garlic with 2 tsp olive oil. Roast for 25 – 30 minutes until soft and browned.
Heat grill over medium high heat. Season fish with salt and pepper, spray with some olive oil. Cook 3 -5 min on each side till cooked through. Break up fish into bit size pieces.
To serve- divide fish among lettuce leaves, divide tomatillos among lettuce and top with slaw.
So easy and so yummy.
- 2 lb English hot house cucumbers, chopped
- 2 cloves garlic
- 2 c arugula
- 2 c mixes herbs: basil, cilantro, parsley or mint
- 3 tbsp sherry vinegar
- 1/2 c olive oil
Combine in a blender and purée till smooth. Chill for at least 4 hours.
Makes about 6 c.
This is one of those recipes that comes about at the end of the week when you are two tired to cooks. You could also fry the egg. This is more of a guide than a recipe.
- 1 c rice
- 1 4 oz can green chilies
- 1 head of romaine, chopped
- 1 avocado chopped
- Tomatillo salsa
- Red salsa
- 2 eggs poached
Cook rice according to package, stir in chilies at the end.
Divide rice on half the plate, romaine on the other top with remaining ingredients and serve.
This is a great weeknights meal – if you are vegan leave our pork belly. This is adapted from Food & Wine.
- 1/2 lb pork belly, cut into 1/2-inch pieces
- 1 lb jar kimchi, drained, 1/4 c liquid reserved
- 1/2 onion, thinly sliced
- 8 oz shiitake mushrooms, thinly sliced
- 2 tbsp gochujang
- 1 tbsp gochugaru
- 1 bag baby spinach
- One 14-ounce container silken tofu
- Steamed short-grain rice, for serving
In a medium-size nonreactive pot, cook the pork belly pieces over moderate heat, stirring occasionally, until the fat is
sizzling and the pork is light golden, about 8 minutes. Add the kimchi and the onion, and cook, stirring occasionally,
until the onion is softened, about 5 minutes.
Add the reserved kimchi
liquid, mushrooms, gochujang, gochugaru, and 4 cups of water, and bring to a boil. Reduce to a simmer, and cook over moderately low heat for 10 minutes.
Season stew with salt. Stir in tofu, breaking up and bring to a boil. Stir in spinach just before serving. Serve with rice.
This salad is oh so good – who needs meat when you can have all this!
- 1 cauliflower, broken into florets
- Olive oil
- Salt and pepper
- 1 can chickpeas, rinsed and drained
- 1 tbsp lemon juice
- 1 tbsp orange juice
- 1 tbsp tahini
- 3/4 tsp rice vinegar
- 1/2 tsp Honey
- 3/4 c parsley
- 1 clove garlic
- 3/4 c mint
- 1/4 tsp sumac
- 1/4 tsp Aleppo
- 1 bag baby spinach
- 1 avocado, diced
- Toasted sesame seeds
Preheat oven to 425. Toss cauliflower with olive oil and spread on a baking sheet. Roast for 35 – 40 minutes until brown and tender.
In a blender combine 2 tbsp chickpeas, lemon juice, orange juice, tahini, rice vinegar, honey, 1/4 tsp salt, 1/4 c parsley, 1/4 c mint, garlic, sumac, and Aleppo, purée till smooth. With the motor running, drizzle in 1/4 c olive oil and 1/4 c water until smooth.
Toss the remains chickpeas with olive oil and roast 20 – 30 minutes until golden brown.
In a large bowl, toss spinach, mint, parsley, cauliflower and a couple tbsp of dressing to coat. Divide among plate, top with Chickpeas, avocado and sesame seeds.