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
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.
Roasted veggies and fresh fish so good! This is a quick meal perfect for a crazy weeknight. If you can get Garlic scales they are a great addition to this dish.
1 bunch of asparagus
1 bunch of garlic scapes
6 oz shitake mushrooms, halved
4 tbsp butter, melted
4 tsp miso
Zest of one orange, then quarter the orange
2 halibut fillets
1/2 c panko breadcrumbs
2 tbsp olive oil
Preheat oven to 350. Line a baking sheet with foil.
Mix butter, miso and orange zest until smooth.
Place the asparagus on the baking sheet and halibut on the other end. Season with salt and pepper. Drizzle halibut with miso mixture, then use remaining to toss with the asparagus and garlic scapes.
Combine the panko and 1 tbsp of olive oil and press into the halibut.
Toss shitakes with 1 tbsp olive oil and season with salt and pepper. Place on the baking sheet.
Bake for 18 – 20 minutes until the fish is cooked through.
Serve with a squeeze of orange.