from Super Natural Every Day
1/3 cup olive oil
1 tsp toasted sesame oil
2 tbs soy sauce
3.5 cups chopped kale
1.5 cup unsweetened large-flake coconut
2 cups farro, rice, or other grain
Heat oven to 350. Whisk together olive oil, sesame oil, and soy sauce. Put kale and coconut in a large bowl and mix with 2/3 of the olive oil mixture. Spread evenly across a baking sheet and bake for 15-18 min, until coconut is golden brown, stirring once or twice. Transfer kale mixture to a large bowl, toss with farro and remaining dressing, if desired.
Miso Curry Delicata Squash
from Super Natural Everyday
1 delicata squash
1/4 cup olive oil
1/4 cup white miso
1 tbs red Thai curry paste
8 ounces tofu (cut in to small cubes)
4 medium new potatoes, unpeeled, cut into chunks
2 tbs lemon juice
1.5 cups chopped kale
1/3 cup toasted pepitas
2/3 cup chopped cilantro
Heat oven to 400. Cut squash in half lengthwise, clear out the seeds, and cut into 1/2 inch thick half-moons. In a medium bowl, whish together olive oil, miso, and curry paste. Combine tofu, potatoes, and squash in a large bowl with 1/3 cup of the miso-curry mixture. Use your hands to toss well then turn the vegetables out onto a rimmed baking sheet in a single layer. Roast for 25-30 minutes, until everything is tender and browned. Toss once or twice along the way, keep a close watch. While the vegetables are roasting, whisk the lemon juice into the remaining miso-curry paste, then stir in the kale until coated. Toss the roasted vegetables gently with the kale, pepitas, and cilantro. Serve.
Beet Risotto
5-6 cups vegetable stock
3 tbs butter or olive oil
1 onion, diced
1.5 cups arborio rice
1/2 cup dry white wine
chopped parsley
chopped basil
2-3 medium beets, peeled and grated (about 2 cups)
2-3 cups greens, finely chopped
grated zest and juice of 1 lemon
Heat the stock until simmering. Heat the butter/olive oil in a big, wide pot. Add the onion and cook over medium heat for about three minutes, stirring frequently. Add the rice, stir to coat cook, stirring constantly for one minute. Stir in the wine until it’s absorbed, then stir in the basil, a few tbs of parsley, the beets, and the greens. Add two cups stock, stir, and cover with a lid until stock is absorbed. Begin adding the remaining stock ½ cup at a time, stirring constantly until each addition is absorbed before adding the next. When the risotto is nearly done, season with salt and pepper to taste, then add the lemon juice and zest. Remove form the heat and stir in parmesan.
Carrot Soup with Lemon Tahini
From Smittenkitchen.com
Soup
2 tablespoons (30 ml) olive oil
2 pounds (905 grams) carrots, peeled, diced or thinly sliced
1 large onion, finely chopped
4 regular or 6 small garlic cloves, peeled and smashed
1/4 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon table salt, plus more if needed
Pinch of Aleppo pepper or red pepper flakes
4 cups (945 ml) vegetable broth
Lemon-tahini dollop
3 tablespoons (25 grams) tahini paste
2 tablespoons (30 ml) lemon juice
Pinch or two of salt
2 tablespoons (30 ml) water
Heat two tablespoons olive oil in heavy large pot over medium heat. Add carrots, onion, garlic, coriander, cumin, salt and pepper flakes and sauté until they begin to brown, about 15 minutes.
Once vegetables have begun to brown, add broth, using it to scrape up any bits stuck to the bottom of the pot. Cover pot with lid and simmer until carrots are tender, stirring occasionally, about 30 minutes.
Meanwhile, in a small dish, whisk together tahini, lemon juice, salt and water until smooth with a yogurt-like consistency. If more liquid is needed to thin it, you can add more lemon juice or water, a spoonful at a time, until you get your desired consistency.Puree soup in a blender or with an immersion blender until smooth. Ladle into bowls. Dollop each with lemon-tahini, sprinkle with crisped chickpeas and garnish with chopped parsley.
Potato, Green Cabbage and Leek Soup
- 1/2 cup crème fraîche or sour cream
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon finely grated lemon peel
- 2 tablespoons (1/4 stick) butter, divided
- 1 tablespoon extra-virgin olive oil
- 6 cups diced green cabbage (1/2-inch dice; from about 1/2 medium head)
- 3 cups chopped leeks (white and pale green parts only; 3 to 4 large)
- 3 large garlic cloves, pressed
- 3 cups 1/2-inch cubes peeled Yukon Gold potatoes (about 1 1/4 pounds)
- 1 2x2-inch piece Parmesan cheese rind (optional)
- 1 Turkish bay leaf
- 6 cups (or more) low-salt chicken broth
- 2 tablespoons chopped fresh chives (for garnish)
Whisk crème fraîche, lemon juice, and lemon peel in small bowl to blend. Cover and chill. DO AHEAD Can be made 4 hours ahead. Keep chilled.
Melt 1 tablespoon butter with 1 tablespoon olive oil in heavy large pot over medium-high heat. Add cabbage; sprinkle lightly with salt and freshly ground black pepper and sauté until cabbage is almost tender but not brown, 6 to 8 minutes. Using slotted spoon, transfer 1 cup cabbage to small bowl and reserve for garnish.
Add 1 tablespoon butter to pot with cabbage; add leeks and garlic. Sauté over medium heat until leeks soften slightly, about 3 minutes. Stir in potatoes, Parmesan rind, if desired, and bay leaf. Add 6 cups broth; bring to boil. Reduce heat to medium-low; cover and simmer until all vegetables are tender, 20 to 25 minutes. Discard Parmesan rind, if using, and bay leaf. Working in batches, puree soup in blender until smooth. Return puree to pot. Simmer until heated through, adding more broth by 1/4 cupfuls to thin soup to desired consistency. Season with salt and pepper.
Ladle soup into bowls. Top each serving with some of reserved sautéed cabbage. Drizzle crème fraîche mixture over soup; sprinkle with chives and serve.