Here's your meal planner: Sorry no price run down today! (I have a headache!!!!)
- 1/4 cup extra virgin olive oil (EVOO)
- 1 large bulb fennel, quartered and thinly sliced
- 1 pound butternut squash, chopped into 1/2-inch dice
- 2 to 3 carrots, peeled and thinly sliced
- 2 large parsnips, peeled and thinly sliced
- 1 medium onion, chopped
- 2 leeks, halved and thinly sliced
- 4 cloves garlic, thinly sliced
- 1 large fresh bay leaf
- 2 tablespoons each thyme, parsley and rosemary, chopped
- 1 teaspoon dried sage
- 1 teaspoon dried marjoram
- 3 cups vegetable stock or chicken stock
- 4 tablespoons butter
- 4 tablespoons flour
- 3 cups whole milk
- Salt and pepper
- Freshly grated nutmeg, to taste
- Oyster crackers, for serving
- Heat the EVOO in a large soup pot over medium-high heat. Add the fennel, squash, carrots, parsnips, onion, leeks, garlic and the fresh and dried herbs. Cook, partially covered and stirring occasionally, to soften, 8-10 minutes. Add the stock and simmer while you make the white sauce.
- In a saucepan, melt the butter over medium heat. Whisk in the flour, cook for 1-2 minutes, then add the milk and simmer to thicken. Season with salt, pepper and nutmeg. Once thickened, combine the sauce with the soup and keep warm over low heat until ready to serve. Top each bowl with oyster crackers.
- 3 Tablespoons Unsalted Butter
- 2 whole Carrots, Finely Diced
- 2 stalks Celery, Finely Diced
- 2 cloves Garlic, Minced
- 1 whole Small Onion, Finely Diced
- 1/2 teaspoons Dry Mustard Powder
- 1 pinch Cayenne Pepper
- Salt And Pepper
- 3 Tablespoons All-purpose Flour
- 2 cups Chicken Stock
- 2 teaspoons Dijon Mustard
- 1 teaspoon Teaspoon Worcestershire
- 12 ounces, fluid Pale Ale (we Used Great Lakes Brewing Co)
- 2 cups Shredded Sharp Cheddar
- 1 cup Shredded Gruyere
- 1/2 cups Half-and-half
- Garlic Crostini, For Serving (See Note)
- Melt butter in a Dutch oven or large saucepan over medium heat. Add carrots, celery, garlic, onions, mustard powder, cayenne, salt and pepper. Sweat the vegetables, stirring occasionally, until tender, about 15 minutes.
- Sprinkle the flour over the vegetables and cook, stirring constantly, for about 1 minute. Pour in the chicken stock, mustard and Worcestershire and simmer until the vegetables are soft, about 15 minutes. Pour in the beer and simmer for about 5 minutes. Use an immersion blender to puree until smooth.
- Add the cheddar, Gruyere and half-and-half and stir until melted through. Adjust the seasonings, if desired. We added a dash more of salt and pepper at this point.
- Top with garlic crostini.
- Note: To prepare garlic crostini, preheat oven to 400ºF. Cut a baguette into 1/2-inch diagonal slices. Lay bread slices onto a baking sheet and drizzle lightly with olive oil on both sides. Sprinkle with salt and pepper. Bake for about 6 minutes, until crusty and golden. While warm, rub the bread slices with a clove of garlic.
FOR THE SOUP
- 1 to 1/2 pound Lean Ground Beef
- 1 whole Sweet Onion, Chopped
- 2 stalks Celery, Chopped Fine
- 1 can Mild Chili Beans, 15.5 Ounce Can, Undrained
- 1 can Red Kidney Beans, 14.5 Ounce Can, Undrained
- 1 can Whole Corn Kernels, Drained, 14.5 Ounce Can
- 1 can Tomato Sauce, 14.5 Ounce Can
- 1 package Taco Seasoning Mix, 1.5 Ounce Size
- 2 cups Water
- FOR THE GARNISHES:
- Tortilla Chips (optional)
- 1 cup Sour Cream (optional)
- 1 to 1/2 cup Shredded Mexican Flavored Cheese, OPTIONAL
- 1. In a large saucepan, brown hamburger meat over medium heat with onions and celery. Once the meat is browned and the veggies are softened, drain off the grease. Return meat mixture to pan.
- 2. Add all of the remaining soup ingredients (not the garnishes). Bring to a low boil stirring occasionally. Simmer on medium-low for at least 5 minutes or up to one hour.
- 3. Serve in individual soup bowls, add one tablespoon of sour cream, one tablespoon cheese and crushed chips to the top for garnish.
FOR THE CHOWDER
- 1 Tablespoon Butter
- 1/4 cups Onion, Diced
- 2 cloves Garlic, Diced
- 5 cups Corn Kernels, Fresh (For 5 Cups You'll Need Roughly 6 Ears Of Corn)
- 3 cups Chicken Broth, Low-Sodium
- 1/4 teaspoons Chipotle Powder
- 1/4 teaspoons Salt
- 1/2 teaspoons Ground Pepper
- FOR THE OPTIONAL TOPPINGS:
- 1/4 cups Diced Tomatoes
- 1/4 cups Avocado, diced
- 1/4 cups Tortilla Chips, Crushed
- In a large pot over medium heat add butter, onion and garlic. Saute until soft, about 5 minutes. Add corn and chicken broth and cook for about 5 minutes to soften corn.
- With a hand blender, process the mixture until smooth. Or you can do this in small batches, adding some into a blender and processing until smooth. When done, if you used a blender, put it back in the pot.
- Add chipotle powder, salt and pepper. Set heat to medium, bring to a boil, then reduce the heat to medium-low and simmer for about 10-15 minutes. Stir occasionally.
- Serve in a bowl and add additional toppings.
- Additional toppings: tomatoes, avocado, tortilla chips, etc.
- 1/2 pound dried whole wheat bow-tie or spiral-shaped pasta
- 5 tablespoons extra-virgin olive oil, plus more if necessary
- 1 tablespoon minced garlic (around 5 garlic cloves)
- 1/4 teaspoon crushed red pepper flakes
- 1 1/2 pound broccoli (about 4 medium, tightly packed florets), chopped into small, bite-sized pieces
- Sea salt or kosher salt
- 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
- 2 to 3 ounces goat cheese, crumbled while still cold (around 1/2 cup)
- 1/3 cup coarsely grated Parmigiano-Reggiano (or Parmesan)
- 15 pitted kalamata olives, chopped (optional)
- 1/2 small lemon, juiced
- optional add-ins: 2 cups or 1 can cooked chickpeas, drained, and/or a couple handfuls of baby arugula (great with leftovers)
- Bring a large pot of salted water to a boil. Place a colander in the sink with a glass liquid measuring cup or heat-safe bowl next to it. Add the pasta to the boiling water and cook until al dente, as directed on the package instructions. Remove the pot from heat and ladle/pour about 1 cup of the pasta water in the glass measuring cup. Drain the pasta in the colander and let it rest, covered loosely with a pot lid or plate.
- Place a small, heat-safe bowl near the stove. In a large cast-iron or non-stick skillet, heat 3 tablespoons of olive oil over medium-low heat. When the oil is hot, add the red pepper flakes and garlic and cook, stirring constantly, until the garlic begins to simmer. Cook for about 30 seconds more to infuse the oil with spicy, garlicky flavor, but do not let the garlic brown. Pour and scrape the seasoned oil into the heatproof bowl and set aside. Wipe out the pan with a clean kitchen rag or paper towel.
- Return the pan to the stove. Add 2 tablespoons olive oil and heat over medium-low until shimmering. Add the broccoli and sprinkle with 1 teaspoon salt. Cook, stirring occasionally, until the broccoli has shrunk to a single layer in the pan and turned bright green, and most have some browning on them (about ten minutes). Don’t quit cooking prematurely here; you want the broccoli to be nice and toasty.
- Get out the pan’s lid or a cookie sheet and keep it handy. Add the sun-dried tomatoes to the pan. Measure out 1/3 cup pasta water (keep the rest for later) and pour it into the pan. Cover the pan with your lid or cookie sheet and continue cooking until the water has simmered down to almost nothing, about 15 to 30 seconds. Uncover and remove the pan from heat.
- Add the drained pasta to the pan and drizzle in all of the infused oil. Give it a stir, then add the goat cheese and most of the Parmigiano. Stir until everything is well distributed. Add another 1 to 2 tablespoons pasta water, the chopped olives and lemon juice, and stir until the goat cheese loosens up and gets creamier. Season to taste with salt and add a tablespoon more pasta water or additional goat cheese if you’d like it to be more creamy. If it seems dry at all, add a little splash of olive oil and mix well. Mix in the chickpeas and/or arugula, if using.
- Serve right away, garnished with the remaining Parmigiano.
- 1 tablespoon olive oil
- 1 tablespoon finely chopped garlic
- 1/2 cup diced onion
- 1/2 diced turnip
- 1/2 cup diced carrot
- 1 bunch kale, stemmed and roughly chopped
- 6 ounces soy chorizo, chopped (vegetarian chorizo)
- 3 bay leaves
- 3 tablespoons chopped fresh parsley leaves
- 2 tablespoons chopped fresh thyme leaves
- 6 cups vegetable stock
- 1 cup kidney bean
- 3/4 cup diced tomato (6 ounces)
- 10 ounces diced potatoes (about 2 medium)
- In a large stock pot, heat the olive oil over medium-high heat. Add the garlic, onions, turnips and carrots and cook for 5 minutes. Add the kale, chorizo, bay leaves, parsley and thyme and mix well. Add the veg. stock, beans and tomatoes. Bring the soup to a boil, and then reduce the heat to low and simmer for 30 to 40 minutes.
- Meanwhile, in a medium saucepan, bring the salted water to a boil and add the diced potatoes. Cook until tender, about 10 minutes. Drain the potatoes and add them to the soup.
- Remove the bay leaves and serve hot. Enjoy!
- Shopping List
Winter Vegetable Chowder
Beer Cheese Soup
Gourmet Taco Soup
Spicy Sun-Dried Tomato and Broccoli Pasta
Vegetarian Portuguese Kale Soup