I was inspired to make this Mexican fiesta salad/hors d’oeuvre after attending the Food Revolution Summit, this year. One of the best goals for eating we can have is to try to count the number of plants in each dish. Here we have over nine. This means we are getting tons of nutrition in every bite!
Spicy Immune Boosting Vegetable Stock with Ginger and Mushrooms
I made this spicy, gingery, garlicky veggie stock for my best friend Gigi. Born in Texas, we both love spicy foods and she asked me for something to give her dishes a “kick”! Here it is! Not only does this stock tickle your tastebuds, it’s full of nutrients to make you feel great. Use this stock whenever a recipe calls for vegetable stock, or add vegetables to the stock and simmer until cooked through for a delicious, spicy vegetable soup. You can also use it in a salad dressing instead of oil or when making hummus!
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House Vegetable Stock
I’ve made a lot of different veggie stocks in my day; some are a little sweet, some are spicy, some are herbal. I use different combinations of vegetables in my stocks to add a certain je ne sais quoi to what I’m making. This stock is the perfect one to play a supporting role! It is very clean, bright, flavorful, and will only enhance, as opposed to overpower your recipe. Be sure to cut the vegetables on the bias; the greater surface area means that more of the vegetable’s flavor infuses the liquid.
Smoky Collard Greens with Poblano
Produce is at its best when it’s eaten just after harvesting. Very fresh and still “alive!” When the garden gifted me fennel, carrots and a bunch of collard green leaves, this special recipe spontaneously appeared in my mind. Smoky, garlicky and fresh, all at the same time, makes for a satisfying side dish. Add cooked beans, sweet potatoes and make it an entrée!
Winter Soup au Pistou
Soup au Pistou is a French Provencal vegetable soup, usually served in the late spring and early summer with bountiful in-season vegetables (green beans, potatoes, tomatoes, zucchini and basil). . Pistou is the French term for the Italian Pesto, pounding and grinding basil, pine nuts, garlic and salt in a mortar & pestle. It is said that this classic Provençal soup was created in the 18th century by a duchess in order to seduce a marquis. It’s Valentine’s Day and I wanted to woo my husband! So I made a winter style Soup au Pistou using flavorful in-season veggies along with a “winter” Pistou made with walnuts and parsley. Watch out, this soup really works!
Caramelized Parsnip Soup With Micro Watercress
This recipe comes from Chef Jamie Simpson of The Chef’s Table. He is a genius when it comes to making super delicious vegetable forward recipes. It is easy, healthy and magnificent, and a perfect warming winter soup. Caramelizing the parsnips is the magic trick to making this soup sweet, and with a lot of depth. The original recipe calls for a little salt and maple syrup – but I have to tell you, it doesn’t need it! The micro watercress greens add a nice herbal note and texture to the soup.
The Best Kabocha Squash Soup
Seriously, this is everyone’s favorite soup — a recipe from my Chef mentor, Alfred Portale, but made with the “Eydie” treatment: subbing out veggie stock for chicken stock, cooking without oil and using minimal salt. When I first made this soup, I followed the recipe to a “t,” but I promise you, giving it the “Eydie treatment” made it healthier, and did not alter the flavor one iota!