Classic minestrone soup

 https://cookieandkate.com/classic-minestrone-soup-recipe/print/27592/

INGREDIENTS

• 4 tablespoons extra-virgin olive oil, divided
• 1 medium yellow onion, chopped
• 2 medium carrots, peeled and chopped
• 2 medium ribs celery, chopped
• 1/4 cup tomato paste
• 2 cups chopped seasonal vegetables (potatoes, yellow squash, zucchini, butternut squash, green beans or peas all work)
• 4 cloves garlic, pressed or minced
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• 1 large can (28 ounces) diced tomatoes, with their liquid (or 2 small 15-ounce cans)
• 4 cups (32 ounces) vegetable broth
• 2 cups water
• 1 teaspoon fine sea salt
• 2 bay leaves
• Pinch of red pepper flakes
• Freshly ground black pepper
• 1 cup whole grain orecchiette, elbow or small shell pasta
• 1 can (15 ounces) Great Northern beans or cannellini beans, rinsed and drained, or 1 1/2 cups cooked beans
• 2 cups baby spinach, chopped kale or chopped collard greens
• 2 teaspoons lemon juice
• Freshly grated Parmesan cheese, for garnishing (optional)

INSTRUCTIONS

1. Warm 3 tablespoons of the olive oil in a large Dutch oven or stockpot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, tomato paste and a pinch of salt. Cook, stirring often, until the vegetables have softened and the onions are turning translucent, about 7 to 10 minutes.
2. Add the seasonal vegetables, garlic, oregano and thyme. Cook until fragrant while stirring frequently, about 2 minutes.
3. Pour in the diced tomatoes and their juices, broth and water. Add the salt, bay leaves and red pepper flakes. Season generously with freshly ground black pepper.
4. Raise heat to medium-high and bring the mixture to a boil, then partially cover the pot with the lid, leaving about a 1” gap for steam to escape. Reduce heat as necessary to maintain a gentle simmer.
5. Cook for 15 minutes, then remove the lid and add the pasta, beans and greens. Continue simmering, uncovered, for 20 minutes or until the the pasta is cooked al dente and the greens are tender.
6. Remove the pot from the heat, then remove the bay leaves. Stir in the lemon juice and remaining tablespoon of olive oil. Taste and season with more salt (I usually add about 1/4 teaspoon more) and pepper until the flavors really sing. Garnish bowls of soup with grated Parmesan, if you’d like.

NOTES

Make it dairy free/vegan: Don’t garnish with Parmesan, or use homemade vegan Parmesan.

Make it gluten free: Substitute your favorite sturdy gluten-free noodle. I used DeLallo’s Whole-Grain Rice Shells and they worked great.

Parmesan note: Most Parmesans are not technically vegetarian (they contain animal rennet), but Whole Foods 365 and BelGioioso brands offer vegetarian Parmesan cheese.

▸ NUTRITION INFORMATION

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

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brussels sprouts with medjool dates

 https://veganheritagepress.com/2015/03/oven-roasted-brussels-sprouts-with-medjool-dates/

I haven't tried this yet, but it looks great!

Serves 4

Ingredients

• 1 (10-ounce) package shaved Brussels sprouts (see Pro-tip)
• 2 cups pitted dates, torn into quarters
• 3 tablespoons grapeseed or safflower oil
• 1 teaspoon coarse salt
• 1 teaspoon black pepper
• 6 cloves garlic, peeled and sliced

Preparation 

1. Preheat the oven to 400°F. In a 9 x 13-inch baking dish combine the Brussels sprouts and dates with the oil, salt, and pepper. Toss to make sure all the pieces of dates and Brussels sprouts are covered evenly. Sprinkle the garlic on top.

2. Roast for 20 minutes or until the garlic has caramelized and the dates and Brussels sprouts have browned on top.

Pro-tip: If you cannot find shaved Brussels sprouts, take the Brussels sprout and cut from top to bottom; lay flat and then slice thin shreds as if it were an onion.

Honey mustard vinaigrette dressing

From https://www.loveandlemons.com/honey-mustard-dressing-recipe/

Very good - thick creamy consistency.  Good on salad or roasted veggies.

Honey Mustard Dressing

Prep Time: 5 mins

Serves 4 to 6

This homemade honey mustard dressing is sweet and tangy, with a perfect lightly creamy texture. Toss it with a salad, use it as a dipping sauce, or drizzle it over roasted veggies. Find specific suggestions in the post above.

Ingredients

• 2 tablespoons Dijon mustard
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons apple cider vinegar or fresh lemon juice
• 1 tablespoon honey
• 1 small garlic clove, grated or minced
• ¼ teaspoon sea salt, more to taste
• Freshly ground black pepper

Instructions

• In a small bowl, whisk together the mustard, olive oil, vinegar, honey, garlic, salt, and pepper.
• See the above blog post for serving suggestions.

 

Indian Pearled Barley Pilaf

From the package of pearled barley.  Simple but tasty.

Ingredients: 

olive oil (instead of '1/2 cup butter')

1 onion diced (used red and yellow)

1.5 cups Pearled Barley

1/2 tsp ground all spice

1/4 tsp ground turmeric

1/4 tsp curry powder

also added ~1/4 tsp ground coriander

1/2 tsp salt

3 cups broth

1/4 cup slivered almonds

DIRECTIONS:

1) Heat olive oil in a large skillet.  Cook onion until it is softened

2) Add barley and cook for 5 minutes, then stir in all the spices.

3) Add the broth and simmer with lid closed until barley is tender, about 30 minutes.  Fluff with fork and add almonds.