Name: Morel Bisque
Total time: 50 min
Yield: 6
Ingredients: 4 tbsp butter or ghee; 8 ounces morel mushrooms (can use dried and rehydrate); 1 small onion (minced); 2 tbsp flour; 3 cups low sodium vegetable broth; 2 cups half and half; 2 tbsp dry sherry; 2 tbsp parsley or chives (minced); dash salt and pepper

Morel Bisque

March 23, 2015/in Local Ingredients, Soups butter or ghee, dry sherry, flour, half and half, low sodium vegetable broth, morel mushrooms, onion, parsley or chives, salt and pepper Soup Mediterranean/by GboLey7

Morel Bisque

CourseSoup
CuisineMediterranean

Servings

6

Cook Time

50 minutes

Servings

6

Cook Time

50 minutes

Morel Bisque

CourseSoup
CuisineMediterranean

Servings

6

Cook Time

50 minutes

Servings

6

Cook Time

50 minutes

Ingredients

4 tbsp butter or ghee
8 ounces morel mushrooms can use dried and rehydrate
1 small onion minced
2 tbsp flour
3 cups low sodium vegetable broth
2 cups half and half
2 tbsp dry sherry
2 tbsp parsley or chives minced
dash salt and pepper

Servings:

Instructions

In skillet, melt butter and saute onions and whole morels for about 10 minutes. Stir in flour and cook 2 to 3 more minutes. Stir in broth until well blended. Add half and half. Simmer for 20 minutes- do not let boil. Cool 5 minutes. Blend in food processor or blender. Add the sherry, salt, and pepper to taste. Sprinkle chives or parsley on top.

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Apricot and Almond Buckwheat Pilaf

March 23, 2015/in Gluten Free, Low Sodium, Sides apricot halves, black pepper, kasha or whole-grain buckwheat, low sodium vegetable broth, olive oil, onion, paprika, sliced almonds Side Dish/by GboLey7

Apricot and Almond Buckwheat Pilaf

CourseSide Dish

Servings

6

Cook Time

30 minutes

Servings

6

Cook Time

30 minutes

Apricot and Almond Buckwheat Pilaf

CourseSide Dish

Servings

6

Cook Time

30 minutes

Servings

6

Cook Time

30 minutes

Ingredients

3 tbsp olive oil
1 small onion peeled and diced
1 cup kasha or whole-grain buckwheat
1/2 cup sliced almonds
12 apricot halves dried or fresh
1/2 tsp paprika
1/4 tsp black pepper
2-3 cups low sodium vegetable broth

Servings:

Instructions

In a large skillet or saucepan, heat the olive oil over medium to medium low heat. Add the onion and cook for about 5 minutes until golden brown. Stir in the kasha, almonds, apricots, paprika, and pepper. Stir until the buckwheat is coated with the oil and the almonds are slightly toasted, about 1 minute. Carefully add the broth and bring to a gentle boil. Cover, reduce heat to a simmer, and cook for 10 minutes. Remove from the heat and let sit 5 minutes. Fluff with fork before serving.

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Roasted Sweet Potato and Black Bean Tacos with Goat Cheese

February 25, 2015/in Vegetarian Main Dish black beans, Cayenne Pepper, Chili Powder, cilantro, Corn Tortillas, cumin, garlic, Goat Cheese, lime, onion, salt, smoked paprika, sweet potatoes Main Course, Main Dish Mexican/by GboLey7

From Grace Dickinson at FoodFitnessFreshAir.Com

Roasted Sweet Potato and Black Bean Tacos with Goat Cheese

CourseMain Course, Main Dish
CuisineMexican

Servings	Prep Time
4	30

Servings	Prep Time
4	30

Roasted Sweet Potato and Black Bean Tacos with Goat Cheese

CourseMain Course, Main Dish
CuisineMexican

Servings	Prep Time
4	30

Servings	Prep Time
4	30

Ingredients

3 Medium sweet potatoes cubed
1/2 tsp smoked paprika
1/8 plus 1/4 tsp salt
1 Large onion diced
4 Cloves garlic minced
1/2 Tbsp Chili Powder
1/2 tsp cumin
1/8 tsp Cayenne Pepper
1 15 ounce can black beans drained and rinsed
8 Small Corn Tortillas
5 Ounces Goat Cheese crumbled
1/2 Cup cilantro chopped
1 lime cut into wedges

Servings:

Instructions

1. Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil, and place sweet potato cubes on top. Toss with smoked paprika, 1/2 T olive oil, and 1/8 tsp salt. Bake 20 to 25 minutes, or until sweet potatoes are soft. 2. Meanwhile, heat remaining 11/2 T olive oil in a large skillet over medium-high heat. Add onion and garlic and saute for 6 to 8 minutes, until onion is translucent, stirring frequently. Add chili powder, cumin, cayenne pepper, and 1/4 tsp salt, and saute for 60 seconds, until fragrant. Add beans, and reduce heat to medium-low. Cook beans for 10 minutes to let the flavors meld, stirring occasionally. Remove from heat. 3. Wrap tortillas together in aluminum foil and heat in oven for 3 to 5 minutes, or until warm. Remove and top with a spoonful of sweet potatoes and beans. Divide goat cheese crumbles between tacos, and add cilantro leaves. Finish with a squeeze of lime.

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Moroccan Tajine

February 18, 2015/in Vegetarian Main Dish Carrots, Cauliflower florets, celery, cilantro, cinnamon, coriander, Diced Tomatoes, garlic, ground cumin, Harissa Sauce, honey, lemon, olive oil, onion, Pine nuts, salt, Tempeh- Original or Wild Rice Flavor, turmeric, Turnip/by GboLey7

Moroccan Tajine

Servings	Prep Time
6 people	30 Minutes

Servings	Prep Time
6 people	30 Minutes

Moroccan Tajine

Servings	Prep Time
6 people	30 Minutes

Servings	Prep Time
6 people	30 Minutes

Ingredients

2 tbsp olive oil
1 tbsp cinnamon
1 tsp ground cumin
1 tsp coriander
1/2 tsp turmeric
1 large onion Diced
4 cloves garlic Minced
1 8 ounce package Tempeh- Original or Wild Rice Flavor Cubed
2 14.5 ounce cans Diced Tomatoes
3 Large Carrots Cut in 1/4 inch coins
3 Stalks celery Cut in 1/2 inch pieces
1 Large Turnip Peeled, cut in 1/2 inch cubes
1 lemon Sliced in rounds
2 Cups Cauliflower florets
1 tbsp honey
salt To Taste
2 tbsp cilantro Minced
3 tbsp Pine nuts Lightly toasted
Harissa Sauce To Taste

Servings: people

Instructions

1. Coat a large Dutch oven with olive oil and place at low heat. Add cinnamon, cumin, coriander, and turmeric. Stir spices until fragrant, about 3 minutes. Add onion, garlic and ginger; increase heat to medium and sauté about 3 minutes. (cover if vegetables start to stick). 2. Meanwhile, place enough water in a small saucepan to cover the cubed tempeh. Boil water, then add tempeh. Cook 5 minutes. Drain well. 3. To the Dutch oven, add tomatoes, carrots, celery, turnip,and lemon slices. Cover and simmer about 10 minutes. Add the cauliflower and tempeh; simmer 10 to 15 minutes, until all vegetables are tender. Remove and discard lemon rounds. Add honey and salt to taste. Garnish with cilantro and pine nuts; serve with harissa sauce. Note- Serve it over fruited cous-cous or quinoa.

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Asparagus, Spinach, and Quinoa Soup

January 23, 2015/in Soups, Vegetarian Main Dish asparagus, cayenne papper, Extra Virgin Olive Oil, lemon juice, onion, quinoa, salt, spinach, swiss chard, vegetable broth, water 0 stars/by TN57gb0

Asparagus, Spinach, and Quinoa Soup

Servings	Prep Time
8	1 hour

Servings	Prep Time
8	1 hour

Asparagus, Spinach, and Quinoa Soup

Servings	Prep Time
8	1 hour

Servings	Prep Time
8	1 hour

Ingredients

2 tbsp Extra Virgin Olive Oil
3 cups onion yellow, fresh, chopped
10 each asparagus fresh, spears
1 tsp salt table
3 cups water
1/4 cup quinoa dry
1 lb swiss chard fresh
14 cups spinach baby, fresh
4 cups vegetable broth
1 tsp cayenne papper dried, ground
1 tbsp lemon juice fresh

Servings:

Instructions

1. Heat oil in large skillet over high heat. Add onions and 1/4 teaspoon salt; cook, stirring frequently, until the onions begin to brown, about 5 minutes. Reduce the heat to low, add 2 tablespoons water, and cover. Cook, stirring frequently, always covering the pan again, until the onions are reduced and have a deep caramel color, 25-30 minutes.
2. While onions cook, combine 3 cups water and 3/4 teaspoon salt in a soup pot. Add quinoa. Bring to boil. Reduce heat to maintain a simmer, cover, and cook 10 minutes (will look very soupy). Chop asparagus. Add to quinoa, and cook another 5 to 10 minutes, making sure quinoa does not over-cook; may need to add some vegetable broth or water to pan.
3. Coarsely chop the swiss chard and spinach. Add to quinoa and asparagus. Continue to simmer, covered, for 5 minutes.
4. When the onions are caramelized, stir a little of the vegetable broth, making sure to get all the brown bits deglazed. Add the onions to the quinoa. Add vegetable broth and cayenne. Return to a simmer, cover, and cook, stirring once, until the spinach is tender but still bright green, about 5 minutes more.
5. Puree the soup - either in a food processor, blender, or immersion blender in the pot. Stir in lemon juice. Enjoy!

Recipe Notes

complete nutrition notes

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Fall Fruit and Kale Salad

January 22, 2015/in Salad, Veggies Do it All Dressing, feta cheese, grapes, kale, onion, oranges, pumpkin seeds/by TN57gb0

Fall Fruit and Kale Salad

Servings	Prep Time
10	20 minutes

Servings	Prep Time
10	20 minutes

Fall Fruit and Kale Salad

Servings	Prep Time
10	20 minutes

Servings	Prep Time
10	20 minutes

Ingredients

8 cups kale kale, curly fresh, chopped
1/2 cup pumpkin seeds roasted, salted
1/2 cup onion red, chopped
5 ea oranges whole, fresh
2 cup grapes red, fresh
8 oz Do it All Dressing
1/2 cup feta cheese

Servings:

Instructions

Peel oranges and cut into bite size pieces. Cut grapes in half. Mix fruit with chopped kale, pumpkin seeds, feta cheese, and chopped onion. Add dressing, enjoy!

Recipe Notes

nutrition notes

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Morel Bisque

Apricot and Almond Buckwheat Pilaf

Roasted Sweet Potato and Black Bean Tacos with Goat Cheese

Moroccan Tajine

Asparagus, Spinach, and Quinoa Soup

Fall Fruit and Kale Salad

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