Garlic Soup with Spinach

This soup is so yummy and it’s vegan!

  • 6 c water
  • 6 cloves garlic, minced
  • 1 bay leaf
  • 1 sprig of sage and thyme
  • Salt an pepper
  • 4 oz shiitake mushrooms, sliced thin
  • 8 oz spinach
  • Croutons

Combine water, garlic, bay leaf, herbs and salt in a large pot and bring to a boil. Reduce to simmer, cover and simmer for 20 minutes. Remove the bay leaf, stir in mushrooms and spinach and cook for 5 minutes on low heat.

Serve with croutons.

Serves 4 – 6.

Advertisements

Green Gazpacho

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.

Texas Toast with an Egg in It

I had this recipe for the first time on vacation – I love having garlic bread with eggs for breakfast! Here is my version on it.

2 eggs, lightly beaten

1/2 c milk

2 cloves garlic minced

4 pieces of thick sliced bread

Butter

4 eggs

Preheat a girdle over medium high heat and butter generously.

Whisk together milk, 2 eggs and garlic. Cut a hole using a shot glass into the bread. Dip in egg mixture and place on the griddle. Cook until golden on one side, flip and add your egg. Cook until almost done, then flip and cook for 1 minute. Add more butter to the griddle as needed.

Serves 2 – 4.

Rosemary Garlic Lamb

I love rack of lamb and this recipe could not be easier. 

Ingredients:
1 rack of lamb
1/4 c olive oil
1/4 c rosemary
1 head of garlic, peeled
Salt and pepper

Preheat oven to 450.

Salt and pepper the rack of lamb and put on a baking sheet fat side up.

Combine olive oil, rosemary and garlic in a mini processor and pulse until smooth. 

Smear on lamb and let rest 1 hour.

Roast for 8 minutes, turn pan and cook for 8 more minutes. Check temp, I like mine rare so I pull it out at 135.

Let rest 10 minutes. Slice and serve. 

Serves 2 – 4.

Garlic Soup

This soup is wonderful – perfect with a piece of toast and a poached egg. To roast garlic, place in foil, drizzle with olive oil and bake for an hour at 400.

Ingredients:
6 c water
1 tbsp olive oil
6 cloves, roasted garlic
1 tbsp paprika
1/2 tsp cumin
Pinch cayenne
Salt
Pinch of saffron
4 eggs
4 slices crusty bread, toasted
Parmesan

Heat oil in a heavy soup pot. Add garlic, paprika, cumin and cayenne, mash the garlic cloves with a fork. Add water, stir and return to the heat. Bring to a simmer add saffron and simmer for 20 minutes. 

Shortly before serving, break the eggs, one at a time, into a small bowl and tip into the soup. Cover and cook 4 minutes until the white is set. 

Place a piece of toast in the bottom of the bowl, top with soup and an egg. Sprinkle with Parmesan.

Serves 4.

Simple Vinaigrette

You can change this how ever you feel – swap hazelnut oil for a different nut oil or olive oil – swap lemon juice for white wine or red wine vinegar. It’s really up to you.

Ingredients:
2 tbsp lemon juice
1 small shallot, minced
1 clove garlic, minced
2 tsp dijon
Salt and pepper
1/4 c nut or olive oil

Combine all the ingredients in a small jar and shake to combine. Store in the fridge for up to one week, let warm to room temp for 20 minutes before using. 

Spaghetti with Green Olives, Garlic and Mint

 This is such a quick pasta dinner it comes together in the time it takes to cook the pasta – perfect for a busy weeknight.

Ingredients:
1 c green olives, pitted
2 cloves garlic
1 c fresh mint
1/4 c olive oil
2/3 c parmigiano, grated
Black pepper
1/2 lb spaghetti

Cook pasta according to package.

In a food processor combine remaining ingredient and pulse until coursley chopped. 

Scrape into a bowl. Drain pasta and  toss pasta. Serves with a little cheese on top and fresh ground pepper.

Serves 2 – 4.