Curried-Zucchini Soup

1 Tablespoon olive oil
1 medium onion, chopped
Coarse salt
2 garlic cloves, minced
2 teaspoons curry powder
1 1/2 pounds zucchini (about 3 medium) sliced one inch thick
1 baking potato, peeled and cut into 1-inch chunks
1/3 cup sliced almonds, toasted, for garnish

1. Heat oil in a large saucepan over medium heat. Add onion and 1 tablespoon salt; cook, stirring occasionally until the onion is soft, 4 to 5 minutes. Add garlic and curry powder; cook, stirring constantly, until fragrant, about 1 minute.

2. Add zucchini, potato and 4 cups water. Bring to a boil; reduce heat, and simmer until vegetables are tender, 10 to 15 minutes.

3. In batches, puree soup in a blender (do not fill more than halfway) or use immersion blender until smooth; serve immediately or let cool and refrigerate in an airtight container until chilled. Garnish with tasted almonds.

More Vegetable-Than-Egg Frittata

2 Tablespoons olive oil
1/2 onion, sliced
4 cups mixed vegetables (zucchini, yellow squash, mushrooms, spinach, asparaghus, etc.)
1 teaspoon salt
1/4 cup fresh basil leaves
3 eggs
1/2 cup grated Parmesan cheese

1. Put 1 Tablespoon of the oil in 12" nonstick skillet over medium heat. when hot, add onion and cook until soft, about 3 minutes. Add vegetables and 1/4 teaspoon salt. Raise heat to medium high and cook, stirring occasionally, until softened, about 10 minutes. Adjust heat as necessary so vegetables brown a little without scorching.

2. Turn heat to low when vegetables are nearly done and add basil. Cook, stirring occasionally, until pan is almost dry, up to 5 minutes loger for wetter ingredients such as mushrooms.

3. Beat eggs and cheese in bowl while vegetables cook. Season with remaining 3/4 teaspoons salt and freshly ground black pepper. Add remaining 1 Tablespoon oil to pan. Pour in eggs, using a spoon if necessary to distribute them evenly. Cook, undisturbed, until eggs are barely set, about 10 minutes. Run under the broiler for a minute or two to brown very slightly.

4. Cut into wedges and serve hot, warm or at room temperature.

Vegetarian Ribollita

1/4 cup EVOO
1 medium onion, dices (2 1/2 cups)
1 rib celery, sliced (3/4 cups)
1 medium zucchini, diced (1 1/4 cups)
2 carrots, peeled and diced (1/3 cup)
3 cloves garlic, chopped
1 sprig rosemary
Kosher salt
ground pepper
1 head Savoy cabbage, cleaned an coarsely chopped or shredded (7 1/2 cups)
1 (15 ounce) can diced tomatoes in juice
1/2 cup chopped fresh basil leaves
1 teaspoon dried marjoram
1 (15 ounce) can cannellini beans, drained
10 cups vegetable broth
4 cups cubed sourdough bread (about 1/2 loaf)
3 cups baby spinach leaves
1/2 cup shaved pecorino/romano cheese

In a soup pot or Dutch oven heat the 1/4 cup EVOO over medium heat. Add the onions, celery, zucchini, carrots, garlic and rosemary; season with salt the pepper. Cook until the vegetables are soft and juicy, about 10 minutes. Add the cabbage, tomatoes, basil and marjoram and season again with salt and pepper. Cook until cabbage is just tender, about 10 minutes. Stir in the beans and vegetable broth and adjust the beat to simmer for 20 minutes.

Remove the rosemary sprig. Stir in the bread and spinach, increase the heat to medium and cook until the soup thickens, about 10 minutes more. Season with salt and pepper. Ladle soup into warm bowls. Top with cheese and a little drizzle of EVOO.

Green and White Vegetable Roast

2 large stalks broccoli
1/2 small head cauliflower, cut into small florets
1 pound small turnips, peeled and cut into 1/2-inch wedges
12 large cloves garlic, peeled
1-1/2 cups packed shredded arugula
1/3 cup olive oil
1 Tablespoon Dijon mustard
1 teaspoon salt
1/4 teaspoon pepper
1/2 small head cabbage, cut into chunks

1. Preheat oven to 400 degrees F.

2. Separate the broccoli into small florets and stalks. Cut the stalks in 1/3-inch slices. In a large bowl, combine the broccoli, cauliflower, turnips, garlic and arugula.

3. In a small bowl, whisk together the oil, mustard, 1/2 teaspoon salt and the pepper. Spoon about 2 tablespoons of the mixture into a large roasting pan. Place the cabbage on top of the oil.

4. Add the remaining oil mixture to the vegetables in the bowl and toss to coat evenly. Transfer to the roasting pan and place on top of the cabbage.

5. Cover the pan with foil and roast for 35 minutes. Uncover, stir gently and roast for 20 minutes, stirring once halfway through, or until the vegetables are tender. Sprinkle with the remaining 1/2 teaspoon salt and transfer to serving bowl.


NOTE: I use spinach instead of the arugula. When I don't have fresh garlic I use garlic powder mixed into the oil mixture. Also good with brussell sprouts and carrots.

Chicken Chilaquiles

Ingredients

1 Tbsp. olive oil
4 cloves garlic, chopped
1 can (28 ounces) whole peeled tomatoes in puree
2 canned chipotle chilies in adobo, finely chopped (about 1 heaping Tbsp),
plus 1 Tbsp adobo sauce (from same can)
Coarse Salt
1 Small cooked rotisserie chicken, skinned and shredded (about 4 cups)
carcass discarded.
1/2 cup lightly packed cilantro leaves, chopped, plus 4 sprigs for garnish
4 cups tortilla chips
1/4 cup reduced-fat sour cream
1.75 ounces feta cheese, crumbles (about 1/4 cup)

Directions

1. Combine oil and garlic in a large saucepan (3 to 4 quart). Cook over medium heat,
stirring occasionally, until fragrant and sizzling, 1 to 2 minutes.

2. Add tomatoes with their puree (breaking tomatoes up), chipotles and adobo,
and 1 cup water. Bring to a boil; season with salt. Reduce heat and simmer rapidly
until lightly thickened, 6-8 minutes.

3. Add chicken and cook, stirring, until hot, about 1 minute. Remove from heat;
stir in chopped cilantro.

4. Divide chips among four shallow bowls; top with chicken mixture and sauce.
Garnish with cilantro sprigs, sour cream and feta.

Vegetable Trio with Orange-Thyme Dressing

Ingredients

3 medium beets, greens removed
1 lb. carrots, peeled, cut into 2-inch lengths
1 2-lb. acorn squash (or any other winter squash)
cut into 1-inch pieces
1 clove garlic, minced
4 tsp olive oil
1 tsp thyme leaves plus sprigs
3/4 tsp kosher salt
1/4 tsp ground black pepper
Zest and juice of 1 orange
2 to 4 Tbsp white wine vinegar

Directions

1. Heat oven to 375 degrees. Wrap beets in a double layer of aluminum foil, seal and then bake until soft, about 75 minutes.

2. In a bowl toss together carrots, squash, garlic, 2 Tbsp. olive oil, several thyme sprigs, 1/2 tsp. salt and 1/4 ground pepper. Transfer to a rimmed baking sheet. Toast alongside the beets until just tender and golden, 35 to 40 minutes. Peel skin from cooked beets by rubbing with a paper towel, then cut beets into 1-inch pieces. Set aside.

3. Measure orange juice, then add enough vinegar to equal 2/3 cup. Whisk together juice, vinegar and 1/4 tsp. salt and drizzle in 2 Tbsp. olive oil, whisking constantly. Add thyme leaves and zest. Place vegetables on a serving dish and add orange vinaigrette. Garnish with thyme. Makes 6 to 8 servings.

Double Oat Breakfast Cookies

Recipe from Better Homes and Gardens

1/2 cup butter, softened
1/2 cup smooth peanut butter/almond butter (almond butter is more subtle)
1 1/4 cup sugar
1/2 tsp. baking soda
1/4 tsp. salt
1/4 cup water
1 egg
1 Tbsp. vanilla extract
1 1/2 cup all-purpose flour
1 cup rolled oats
1 cup craisins/raisins (I do 1 handful)
1 cup chocolate chips (1 handful mini)
3 cups Cheerios

Preheat oven to 375. In large mixing bowl beat butter and peanut butter with electric mixer on medium to high speed for 30 seconds. Add sugar, baking soda, and salt. Beat until combined, scraping sides of bowl. Beat in water, egg, and vanilla until combined. Beat in flour until combined. Beat in rolled oats until combined. With a spoon, stir in the craisins and chocolate chips. Finally stir in Cheerios.

Drop dough in scant 1/4 cupfuls about 3 inches apart onto an ungreased cookie sheet. Flatten slightly. Bake for 10-12 minutes* or until edges are lightly browned. Cool on cookie sheet for 5 minutes. Transfer to a wire rack and let cool completely.

*For some reason it takes me at least 5 minutes longer to cook. Maybe I make them too big? Anyways, they are amazing!