Vegetable Soup

Menu:
Vegetable Soup || Real Simple
Mache Salad with Pistacios and Pepperoncini

Ingredients
2 tablespoons olive oil
1 large yellow onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3-14.5-ounce cans low-sodium chicken broth
1/2 pound Yukon Gold potatoes, peeled and cut into 1-inch chunks
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
kosher salt
1-14.5-ounce can diced tomatoes
1/4 pound green beans, cut into 1-inch pieces (1 cup)
1 cup chopped broccoli
freshly grated Parmesan
baguette, sliced and toasted (optional)

Directions 
Heat oil in a large saucepan or stockpot over medium-high heat.
Add the onion, carrots, and celery. Cook until tender but not brown, about 5 minutes.
Add the broth, 1 cup water, potatoes, thyme, and ½ teaspoon salt.  Increase heat to high and bring to a boil. Reduce heat to medium and simmer, partially covered, 15 minutes.
Add the tomatoes, beans, and broccoli. Cook 5 to 10 minutes more or until all the vegetables are tender. Sprinkle with Parmesan. Serve with toasted baguette slices (if desired).

Paprikash

Menu:
Paprikash || Relishing It
French Bread Rolls

Vegetable Soup

Menu:
Vegetable Soup || Real Simple
French Roll

Serves 4
Ingredients
2 tablespoons olive oil
1 large yellow onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 14.5-ounce cans low-sodium chicken broth
1/2 pound Yukon Gold potatoes, peeled and cut into 1-inch chunks
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
kosher salt
1 14.5-ounce can diced tomatoes
1/4 pound green beans, cut into 1-inch pieces (1 cup)
1 cup chopped broccoli
Freshly grated Parmesan

Directions
1. Heat oil in a large saucepan or stockpot over medium-high heat. Add the onion, carrots, and celery. Cook until tender but not brown, about 5 minutes.

2. Add the broth, 1 cup water, potatoes, thyme, and ½ teaspoon salt. Increase heat to high and bring to a boil.

3. Reduce heat to medium and simmer, partially covered, 15 minutes.

4. Add the tomatoes, beans, and broccoli. Cook 5 to 10 minutes more or until all the vegetables are tender.

5. Sprinkle with Parmesan. Serve with toasted baguette slices (if desired).

Red Lentil Curry

Menu:
Red Lentil Curry || Real Simple

Serves 4
Ingredients
3 tablespoons canola oil
2 tablespoons chopped fresh ginger
2 cloves garlic, chopped
8 scallions, sliced, white and green parts separated
1 tablespoon curry powder
4 medium carrots (about 8 ounces), chopped
1 large russet potato (about 10 ounces), peeled and cut into 1-inch pieces
1 cup red lentils
4 cups low-sodium vegetable broth
kosher salt and black pepper
naan bread and lime wedges, for serving

Directions
1. Heat the oil in a large saucepan over medium-high heat. Add the ginger, garlic, and scallion whites and cook, stirring frequently, until softened, 2 to 3 minutes. Stir in the curry powder. Add the carrots, potato, lentils, broth, ¾ teaspoon salt, and ¼ teaspoon pepper. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the lentils and vegetables are tender, 15 to 20 minutes.

2. Sprinkle the curry with the scallion greens and serve with the naan and lime wedges.

Pork Tenderloin & Mostly Not Potato Salad

Menu:
Pork Tenderloin
Mostly Not Potato Salad || Super Natural Every Day
Corn on the Cob

Mostly Not Potato Salad Recipe
Ingredients
1 pound red-skinned potatoes, unpeeled, cut into 1/2-inch pieces
4 ounces green beans, trimmed and sliced into 1-inch pieces
2 tablespoons whole-grain mustard
2 tablespoons red-wine vinegar
Extra-virgin olive oil
1/2 teaspoon natural cane sugar
Fine-grain sea salt
1 leek, white and tender green parts, trimmed and chopped
1/4 cup finely chopped fresh dill
6 small stalks celery, trimmed and diced
1 cucumber, peeled, seeded, and diced
6 ounces extra-firm tofu, diced
1 tablespoon minced chives

Directions
Bring a medium pot of well-salted water to a boil. Add potatoes and cook until tender but not falling apart, about 10 minutes. Just before potatoes are done, add green beans to the pot for 30 seconds. Drain and set aside.

Whisk mustard, vinegar, 2 teaspoons oil, sugar, and 1/4 teaspoon salt in a bowl.
Heat remaining oil in a large skillet over medium-high heat. Add leek and dill, and saute, stirring occasionally, until golden and slightly crispy, 4 to 5 minutes.

Gently toss potatoes and green beans, celery, cucumber, tofu, chives, and half the leeks with the mustard dressing in a bowl. Adjust salt if necessary. Top with remaining leeks. Serve chilled or at room temperature.

Summer Squash Soup

Menu:
Summer Squash Soup || Super Natural Every Day

Serves 6

Ingredients:
8 oz. Extra Firm Tofu cut into 1/2 inch cubes
Fine grain sea salt
1 Tablespoons Thai Red Curry Paste
3 Tablespoons coconut oil, plus more for tofu croutons
3 large shallots
1.5 lbs. yellow squash & zucchini (about 3-4 depending on size) cut half then cut into 3/4" chunks
12 oz potatoes, unpeeled and diced into small cubes
4 cloves garlic, chopped
2 cups lightly flavored vegetable broth
1-14oz can coconut milk (I used light)
Basil (I didn't think of using this, but it would be great sprinkled on top before serving)

Directions:
1. Season the tofu with a pinch of salt, toss with a small amount of oil, and cook in a large skillet over medium-high heat for about 5-8 minutes (tossing gently once or twice), until browned on both sides. Set aside.

2. Mash the curry paste into the oil until the paste is well incorporated. Heat the paste in a large heavy pot until fragrant, about 1 minute. Stir in the shallots and a dash of salt and sauté until the shallots are tender, another couple of minutes.

3. Stir in the squash and potatoes and cook until squash begins to get tender, a few minutes. Stir in the garlic, then add the broth & coconut milk. Bring just to a boil, then lower heat to a gentle simmer, stirring occasionally, until the potatoes are tender, about 15 minutes.

4. Taste and adjust salt or curry paste if needed. Serve each bowl topped with tofu croutons and some loosely chopped fresh basil.

Asparagus, Potato & Goat Cheese Pizza

Menu:
Asparagus, Potato & Goat Cheese Pizza || Inspired by Every Day Food
Cheese Pizza

Movie:
Nacho Libre

Asparagus, Potato & Goat Cheese Pizza

Ingredients:
All-purpose flour, for rolling
1 pound pizza dough, thawed if frozen, divided in half
1/4 cup extra-virgin olive oil
1 medium Yukon Gold potato, peeled and thinly sliced
Coarse salt and ground pepper
1 bunch asparagus (1 pound), trimmed and shaved with a vegetable peeler
4 ounces fresh goat cheese, crumbled (1 cup)

Directions:

Preheat oven to 500 degrees, with racks in middle and lower thirds. On a lightly floured surface, roll dough into two 6-by-16-inch ovals and transfer to two parchment-lined rimmed baking sheets. Brush each with 1 tablespoon oil. In a medium bowl, toss potato with 2 teaspoons oil and season with salt and pepper. Arrange potatoes on dough, leaving a 1/4-inch border. Bake until edges of crusts are golden and potatoes are beginning to crisp around edges, about 12 minutes, rotating sheets halfway through.

Meanwhile, toss asparagus with 2 teaspoons oil and season with salt and pepper. Reduce heat to 450 degrees, remove sheets from oven, and top flatbread with asparagus. Return sheets to oven and bake until asparagus is crisp-tender, 5 minutes. Top with cheese and bake until cheese is warmed through, 3 minutes. Drizzle each flatbread with 1 teaspoon oil, then cut into wedges to serve.

Menu:
Hanger Steak
Fingerling Potatoes
Caprese Salad

Chicken & Dumplings

Menu:
Chicken & Dumplings || Fix It & Forget It

Chicken & Dumplings
8 servings

Soup Ingredients
4 c. cooked chicken, diced
6 cups chicken broth
1 T. parsley (fresh)
1 med. onion
3 celery stalks (about 1 cup)
4 potatoes, diced (about 6 cups)
1 c. green beans
1 c. carrots, halved and sliced

Dumpling Ingredients
2 c. flour (half white, half whole wheat)
1 t. salt
4 t. baking powder
1 egg, beaten
2 T. olive oil
2/3 c. milk

1. Combine all soup ingredients.
2. Cover and cook on low 4-6 hours in a crockpot.
3. Transfer to large soup kettle with lid. Bring to a boil, then reduce to simmer.
4. To make dumplings, combine flour, salt, and baking powder in a large bowl.
5. In a separate bowl, combine egg, olive oil and milk until smooth. Add to flour mixture.
6. Drop by large tablespoonfuls on top of simmering broth until the dumplings cover the surface of the soup.
7. Cover. Simmer for 18 minutes without lifting the lid.

Chicken & Zucchini Hash

Menu:
Chicken & Zucchini Hash || Chicago Tribune
Asparagus (left-over)
Avocado

Chicken & Zucchini Hash
4 servings

3 tablespoons olive oil
2 medium Yukon Gold potatoes, about 1 pound, cut into 1/2-inch dice
1 teaspoon salt
Freshly ground pepper
1 zucchini, cut in 1/2-inch dice
1 can (14 1/2 ounces) chicken broth
2 tablespoons flour
2 cups cooked chopped chicken
1/4 cup parsley, roughly chopped
2 green onions, minced

1. Heat 2 tablespoons of the oil in a large skillet over medium-high heat; add potatoes. Sprinkle with 1/2 teaspoon of the salt and pepper to taste; cook, stirring occasionally, until potatoes are just tender, about 7 minutes.

2. Add remaining 1 tablespoon of the oil; stir in the zucchini, remaining 1/2 teaspoon of salt and pepper to taste. Cook, stirring occasionally, until zucchini begins to soften, about 2 minutes.

NOTE: A new family favorite. The boys thought it tasted like chicken pot pie.