From Asparagus to Zucchini
1 pound bulk hot Italian sausage
1/2 cup chopped onion, or more to taste
4 cups chicken broth
4 cups thinly sliced potatoes (slice with skins on)
4 cups water
2 cups packed torn fresh kale, spinach, chard or other greens
1/3 cup whipping cream
salt and pepper
1/4 cup finely chopped parsley
Directions: Heat soup pot over medium flame. Add sausage and onions and cook until meat is no longer pink. Add broth, potatoes, and 4 cups water. Bring to boil, reduce heat, and simmer until potatoes are tender, 10-15 minutes. Stir in
greens; cook 1-2 minutes. Stir in whipping cream and season to taste with salt and pepper. Serve right away, or, for more developed flavor, let cool, then chill and reheat later or the next day. Top soup with chopped parsley. Makes 8-12 servings.
2 teaspoons olive oil
2 onions, thinly sliced
1 jalapeno pepper, seeded, de-veined and thinly sliced (wear gloves to prevent skin irritation)
1 cup stewed tomatoes
2 medium red potatoes, diced
½ cup low-sodium vegetable broth
8 cups lightly packed Swiss chard leaves, cleaned and cut crosswise into 1 inch strips
Directions: In a large saucepan, heat the oil; sauté the onions and pepper until the onions begin to brown a bit, 10-12 minutes. Add the tomatoes; bring to a boil. Cook, stirring constantly, about 2 minutes. Add the potatoes and broth; bring to a boil. Reduce the heat and simmer, covered, until the potatoes are tender and the liquid is reduced to about 1/3 cup, 10-12 minutes. Add the chard; cook, stirring, until wilted, about 3 minutes.
Makes 4 servings.
Nutritional Information: Per serving: 135 calories, 3g total fat, 0g saturated fat,
0 mg cholesterol, 536 mg sodium,
26 g total carbohydrate, 3 g dietary fiber,
5 g protein, 91 mg calcium.
1 package egg noodles
2 T Peanut Oil
1/4 c plus 3 T Soy Sauce
2 T Rice Vinegar
1 T Brown Sugar
1/2 boneless Chicken Breast, cut across the grain in thin strips
1 medium yellow onion
1 Red Pepper seeded and thinly sliced
3 Garlic scapes minced
1 head Napa Cabbage, shredded (easiest to cut horizontally through entire head)
Directions: Boil noodles until slightly tender, but not fully cooked. Remove from pan and drain. Make the sauce: In a small bowl mix 1/3 cup warm water, Soy Sauce, Vinegar, Sugar and Pepper– stir to dissolve sugar. (In a large pot or dutch oven) add 1 T of oil and heat. Add chicken and fry until brown, 2-3 minutes. Use a slotted spoon to remove chicken, transfer to bowl. Return pan to
high heat and add remaining oil. Add the onion, peppers, and fry until tender, about 5 minutes. Stir in the garlic, fry for 20-30 seconds, add cabbage and cook until it begins to wilt, about 3 minutes. Pour in the sauce and bring to boil. Stir in the noodles and chicken and mix well with the vegetables, cover and reduce heat to low, and cook, together until noodles are fully cooked.
2 14.5-oz. cans chicken broth
2 celery ribs, chopped
1 medium head (3 lbs.) cabbage, shredded or chopped
1 medium onion, chopped
¼ cup butter
3 Tbsp. all-purpose flour
1 tsp. salt
¼ tsp. pepper
2 12-oz. cans evaporated skim milk
1 cup 1% milk
2 cups lean cooked ham, diced
½ tsp. dried thyme
Directions: In large stock pot, combine chicken broth, celery, cabbage, onion and carrots. Bring to a boil, then reduce heat and simmer covered 15 to 20 minutes or until vegetables are tender. Meanwhile, in medium saucepan, melt butter over medium heat. Stir in flour until smooth; cook about 1 minute. In a separate container, mix together evaporated skim milk and milk. Gradually whisk the milk mixture into the flour mixture, stirring constantly to prevent lumps. Cook milk until thickened, plus 1 minute more. Gradually add thickened milk to the cooked cabbage mixture. Add ham and thyme; heat thoroughly.
2 cups wild rice blend (or brown rice)
2 cups onion, chopped
2 TBS olive oil
2 cups winter squash, peeled and cubed
2 cups sweet potato, peeled and cubed
2 cups parsnip, scrubbed and cubed
1 lb. fresh mushrooms (optional
1 cup cider or apple juice
3 cups chicken or vegetable broth
Directions: Rinse uncooked rice through a fine mesh strainer. Place rice in the bottom of a large casserole dish or a 9×13-inch baking pan. Sauté chopped onion in olive oil. Mix with rice. Spread cubed squash, sweet potato and parsnip on top of rice and onion mixture. Top with mushrooms. Pour cider and broth on top. Cover tightly with aluminum foil or casserole lid. Bake at 375 for about 90
minutes, or until most of the moisture is absorbed and the vegetables are tender. Serves 6-8.
from Simply in Season
3 TBS butter (can use part olive oil)
1 pound parsnips (chopped)
2 medium onions (chopped)
2 cloves garlic (minced)
6 cups chicken or vegetable broth
1/4 tsp ground nutmeg
1/2 cup evaporated milk
1/3 cup maple syrup
2 TBS Dijon mustard
Salt to taste
Directions: Melt butter in a heavy-bottomed soup pot until beginning to brown. Add parsnips, onions, and garlic to pot and sauté until onions are translucent but not brown. Add broth and nutmeg – bring to a simmer and cook until parsnips are soft (about 40 minutes). Add evaporated milk and remove pot from heat. Pour mixture into a blender and puree until velvety smooth. Stir in
maple syrup, mustard, and salt. Serve garnished with 3/4 toasted pine nuts or other nuts.
1 garlic bulb, cloves separated
2 cups reduced-sodium chicken broth
4 tsp olive oil (divided)
1 1/4 pounds russet potatoes, peeled and cubed
1 bay leaf
2 cups low-fat (1.5%) or fat-free buttermilk
One 10-ounce box frozen chopped green beans, thawed
1/2 cup chopped lean ham
Freshly ground pepper, to taste
Directions: 1. To roast the garlic, preheat the oven to 350; line a small shallow baking pan with foil. In the pan, combine the garlic, 1/4 cup of the broth and 2 teaspoons of the oil. Cover with foil and bake until the cloves are soft and have absorbed all the liquid, about 1 hour.
2. When the cloves are cool enough to handle, squeeze their pulp out of their papery skins and reserve.
3. To prepare the soup, in a large nonstick saucepan or Dutch oven, heat the remaining 2 teaspoons of oil. Sauté the onion until softened, about 5 minutes. Add the remaining 1 3/4 cups of broth; the potatoes, roasted garlic pulp and the bay leaf; bring to a boil. Reduce the heat and simmer, covered, until the potatoes are soft, 15-20 minutes. Discard the bay leaf, remove 1 cup of the cooked potatoes with a slotted spoon and set aside.
4. Transfer the remaining potato-onion mixture to a blender or food processor; puree. Return to the saucepan and stir in the reserved potato chunks, the buttermilk, green beans, and ham; heat to serving temperature. Serve, sprinkled with the pepper.
Serves 4. Per serving: 210 calories, 8 g fat,
2 g saturated fat, 14 mg cholesterol, 373 mg sodium, 24 g carbohydrate, 4 g fiber, 11 g protein.
1 acorn squash
1 lb ziti or penne pasta
1/2 cup olive oil
2 TBS butter
2 large leeks, cleaned and coarsely chopped
1/2 small onion, chopped
1 garlic clove, coarsely chopped
1 tsp coarse sea salt, or more to taste
Freshly ground black pepper
1/2 cup dry white wine or water
1/3 cup grated parmesan cheese
1 TBS chopped parsley
Directions: Heat oven to 350. Cut the squash in half; scoop out and discard seeds. Place the squash, cut sides down, in 1 inch of water in a 13 by 9-inch glass baking dish. Bake for 45 to 50 minutes, until tender. Set aside just until cool enough to handle. Then scoop the squash from the shells. Meanwhile, cook the pasta in boiling water for 2 to 3 minutes less than the cooking time on the package; drain and set aside. Heat the oil and butter in a large pot over low heat. Add the leeks, onion, garlic, salt and pepper. Sauté until onion is translucent and leeks have become pliable, making sure garlic does not burn. Add squash and wine, stirring until a thick sauce forms. Fold in the cooked pasta; taste and adjust
seasonings. Spoon it into the same baking dish; sprinkle with cheese. Bake 20 to 30 minutes, until the cheese browns; sprinkle with the parley and serve hot.
2 TBS olive oil
2 cloves garlic
1 cup chopped onion
1/4 cup diced carrot
1/4 cup diced celery
1 tsp herbs de Provence (mixture of oregano, sage, basil, marjoram, thyme, etc.)
2 cups cooked brown rice
2 cups other leftover vegetables (pre-cooked), beans, etc.
Directions: Heat skillet over medium-high heat, and add oil. Sauté onion, garlic, carrot, celery, herbs de Provence, and add slat 10 to 15 minutes, or until well browned. Add a little more oil if pan seems dry. Add rice, and stir-fry 5 minutes, or until mixture is hot and well combined. Rice is now ready to be served, but if you have some time before your meal, turn heat to low, add a little more oil to pan, and let rice sit undisturbed 7 to 10 minutes, or until browned. If it begins to stick, scrape it up, stir tasty brown bits in, and continue browning with a little more oil. The more time and energy you spend a this stage, the tastier the rice will be. If using leftovers, add them just before serving and continue to heat thoroughly.
1 delicata squash, washed – cut in half (long way), and slice off stem and bottom. Scoop out seeds. Cut 1/3 – inch thick halfmoon slices.
2 TBS olive oil
1 clove of garlic, minced
15 leaves of sage, torn into small pieces
1/4 cup onion, sliced in rings (optional)
Coarsely ground sea salt
Directions: Preheat oven to 350. Place squash slices and onions into a shallow baking dish. Combine olive oil, garlic, and sage in a small bowl. Mix together. Pour over squash and onion slices, and mix to evenly coat. Sprinkle with salt as desired. Roast on top rack of oven for 30-45 minutes, until squash slices are easily pierced by a fork.
In this recipe the skin is left on the squash, and is quite delicious. If you prefer your squash skin-free, just peel the squash using a vegetable peeler before cutting in half.
You can also experiment with adding other veggies to this dish: carrots, potatoes, parsnips, brussels sprouts, etc.