Lemongrass Ginger Carrot Soup

Ingredients:

  • 2 tablespoons ghee or olive oil
  • 1 1/2 cups diced onion
  • 1 1/2 pounds thinly sliced carrots
  • 2 tablespoons peeled and minced fresh ginger
  • One 2-inch-long piece lemongrass, pounded
  • 4 cups Chicken Bone Broth, or your favorite stock, or water
  • Sea salt, to taste

Instructions:

In a large saucepan over medium heat, heat the ghee or olive oil. Add the onion and sweat until translucent, about 8 minutes, stirring occasionally.

Add the carrots, ginger, and lemongrass and stir to coat the vegetables with the ghee or oil. Reduce the heat to medium-low and cook for 10 minutes.

Add the broth and increase the heat to medium. Bring the soup to a simmer and cook until the carrots are tender, about 15 minutes.

Transfer the mixture to a blender and blend until smooth, blending in batches if necessary. We love using our immersion blender for this task!

Season with sea salt to taste and serve immediately.

Kale & White Bean Pasta

Ingredients:

  • 1 cup dry white beans
  • 1 bunch kale
  • 1 small shallot or onion
  • 3 cloves black garlic
  • 1 1/2 teaspoons red pepper flakes
  • 1 teaspoon salt
  • 3 tablespoons olive oil
  • 1 package bow-tie or penne pasta
  • Fresh parsley, as garnish
  • Parmesan or other cheese, if desired

Instructions:

Soak beans in water for 6 hours, or overnight. Rinse before cooking.

Cook beans with 1 1/2 cups water or broth, on medium-low heat, until fully cooked (about 1.5 hours), stirring occasionally, and added more water/broth if drying out.

Boil water to cook pasta. Once pasta is cooked, drain and set aside.

Saute onion or shallot in a large skillet over medium heat until almost translucent (about 5 minutes).

Add salt, pepper, & red pepper flakes - tossing to coat onion - and continue cooking for 5 minutes.

Add in chopped kale, cooking and stirring until wilted.

Crush black garlic and add into onion & kale mixture, mixing in thoroughly. Add more olive oil, asneeded.

Toss in cooked beans & pasta, until fully incorporated into mixture.

Add more olive oil, parmesan cheese & fresh parsley, to taste.

Spaghetti Squash with White Bean Ragout

Ingredients:

  • 1 large whole spaghetti squash
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • ½ tsp. thyme
  • 1 tsp. dried oregano
  • ½ tsp. salt
  • 1 dash crushed red pepper
  • 1 14 ½ oz. can fire-roasted, diced tomatoes
  • 1 8 oz. can tomato sauce
  • 1 ½ c cooked white kidney beans
  • 1 Tbsp. organic sugar

Instructions:

Soak beans overnight.  Rinse and drain beans and add to a pot of water, bring to a boil and reduce heat to medium-low and continue to cook for approximately 90 minutes until tender.  Add more water if necessary.

Preheat your oven to 375 degrees.  Cut the stem end off of the spaghetti squash to be able to stand it on end.  This makes it easier to cut the spaghetti squash in half lengthwise.  Scrape out the seeds and pulp with a large spoon.  

Line a baking sheet with parchment or foil and put spaghetti squash, cut side down, on the baking sheet.  Bake for 40 to 45 minutes, or until the squash skin is tender enough to pierce easily with a fork.  Allow the squash to cool down enough to handle, and then use a fork to scrape out the flesh into a mixing bowl.   Cover with foil to keep warm.

While the squash roasts, make the ragout.  Line a medium pot with water over medium heat.  Add the onion and sauté for 5 to 7 minutes, stirring often, until the onion is soft and translucent.  Add the garlic and sauté for another 2 minutes, adding a splash of water if the onions are sticking.  Add the seasoning packet, tomatoes, tomato sauce and beans and stir them well.  Bring the mixture to a boil and reduce to a simmer.  Simmer for 10 minutes, uncovered, or until the sauce has thickened up.  

To serve, place a serving of the squash into each bowl or plate and top with a cup of the ragout.

Enjoy!

Chickpea & Potato Curry

Ingredients:

  • 1 cup dry chickpeas
  • 1 small onion, diced
  • 4 cloves garlic, minced
  • 2 TBSP curry powder
  • 2 tsp dried thyme
  • 1 scallion, sliced
  • 2 sprigs fresh parsley, chopped
  • 2 potatoes, peeled & cubed
  • 1 1/2 cups boiling water
  • Salt & pepper to taste

Instructions:

Soak beans in water for 6 hours, or overnight. Rinse before cooking.

Cook beans with 1 1/2 cups water or broth, on medium-low heat, until fully cooked (about 45 minutes), stirring occasionally, and added more water/broth if drying out. Drain and set aside.

Boil water - 2 1/2 cups - in pot or kettle.

Heat heavy stockpot, add thin layer of water or stock before adding onion and garlic. Saute until almost translucent (about 5 minutes), adding more water or stock as needed.

Mix curry powder with 2 TBSP cold water, then add to onion & garlic.

Add thyme, scallion & parsley. Cooking until sauce thickens up.

Add potatoes and stir to coat with curry sauce.

Add 1 1/2 cups boiling water and cook until potatoes are tender (about 20 minutes)

Mash a few potatoes against the side of the pot. This helps to thicken the sauce. Continue to simmer this mixture.

Add chickpeas and mix together. Continue cooking until water cooks down, potatoes and chickpeas are tender, and sauce is thick (approx 10 minutes).

Season with salt & pepper. Serve over rice or other grain, or with a warmed flatbread. Enjoy!