Broccoli and Leek Soup

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Broccoli and Leek Soup
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Votes: 3
Rating: 5
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Servings Prep Time
6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
20 minutes
Broccoli and Leek Soup
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Votes: 3
Rating: 5
You:
Rate this recipe!
Servings Prep Time
6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Units:
Instructions
Prepare the Vegetables
  1. Prepare your mise en place.
  2. Cut the green stalk off of the leek. Slice the white portion down the middle, lengthwise, then rinse under running water. Cut into small pieces. Place into a mixing bowl.
  3. Remove the skin and cut the onion into small pieces. Add to bowl.
  4. Cut the celery into small pieces. Add to bowl.
  5. Peel and cut the potato into small pieces and place in a separate bowl.
  6. Cut the stem off of the broccoli and chop into small pieces. Add to the bowl with the potato.
  7. Cut the florets from the broccoli, then slice the stem into half inch pieces. Set aside.
Start the Soup
  1. Place a stockpot over medium heat; add 2 tablespoons olive oil.
  2. Add onions, leeks, and celery and sauté until they begin to turn translucent. Add ½ tablespoon salt.
  3. Add the potato and broccoli stem. Cook for 5 minutes.
  4. Add the broccoli florets. Cook for 5 minutes
  5. Add the stock and water and simmer 15-20 minutes until potatoes are fork tender. There should be at least an inch of liquid over the vegetables; add water as needed.
  6. Remove from heat. Puree with an immersion blender, blender or food processor.
  7. Stir in yogurt and Parmesan cheese.
  8. Season to taste with salt and pepper.
  9. Using the peeler, make long ribbons of purple carrots.
Serve
  1. Ladle soup into individual bowls.
  2. Garnish soup with purple carrot ribbons or sliced radish. Enjoy!
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Mixed Green Salad With Roasted Beets, Goat Cheese, And Pistachios

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Mixed Green Salad With Roasted Beets, Goat Cheese, And Pistachios
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Rating: 3.67
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Mixed Green Salad With Roasted Beets, Goat Cheese, And Pistachios
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Votes: 3
Rating: 3.67
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Ingredients
The Salad
The Dressing
Servings:
Units:
Instructions
The Dressing
  1. Prepare your mise en place.
  2. Remove the thyme leaves from the stem. Chop the leaves.
  3. Place the vinegar, honey, mustard and thyme in a small bowl.
  4. Slowly add the oil while whisking.
  5. Add salt and pepper to taste.
Roast The Beets
  1. Preheat the oven to 375°F.
  2. Scrub the dirt from the beets.
  3. Place the beets in a 10 X 10 inch baking pan. Add ½ cup of water.
  4. Cover with foil.
  5. Place the pan in the oven. Roast for 40 minutes or until the beets are tender.
  6. Let cool in the refrigerator.
  7. Peel the beets. Chop into small cubes.
Make the Salad
  1. Wash and dry the greens.
  2. Chop the pistachios into small pieces.
  3. Place a spoonful of beets onto a plate.
  4. Place a slice of goat cheese on top of the lettuce.
  5. Place a handful of lettuce on top of the beets.
  6. Sprinkle the pistachios around the beets and lettuce.
  7. Drizzle with Dressing. Enjoy!
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Cauliflower and Chickpea Flatbread

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Cauliflower and Chickpea Flatbread
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Votes: 1
Rating: 5
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A new, healthy twist on pizza that your family will love.
Servings Prep Time
8 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
20 minutes
Cauliflower and Chickpea Flatbread
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Votes: 1
Rating: 5
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A new, healthy twist on pizza that your family will love.
Servings Prep Time
8 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
20 minutes
Ingredients
For the Flatbread
For the Toppings
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Preheat oven to 500°F.
The Vegetables
  1. Pour the tomatoes and chickpeas into a strainer to drain away the juice. Set aside the tomatoes and chickpeas only.
  2. Peel the ginger and finely dice.
  3. Thinly slice the onion and break the cauliflower into small pieces.
  4. Heat a sauté pan with the oil on medium high heat.
  5. Add the ginger, onions, salt and pepper and cook until the onions are soft.
  6. Add the tomatoes, chickpeas, and cauliflower.
  7. Add the fennel seeds, turmeric, chili flakes, stir and sauté for 3-4 minutes.
The Flatbread
  1. Roll out each piece of dough into a 10-11 diameter circle-about ¼ inch thick.
  2. Place on a 10-inch pizza pan, gently stretching the dough to cover the entire pan. (Careful not to tear it)
  3. Sprinkle the cheese over each pizza leaving about a ½ inch ring around the edge for a crust.
  4. Pour the cauliflower mixture on top of the cheese and spread evenly.
  5. Bake for 20 minutes or until the edges of the dough is brown and crispy and the cauliflower begins to slightly brown.
  6. Top the pizza with fresh cilantro and parsley leaves.
  7. Cut into 8 pieces and serve hot or at room temperature. Enjoy!
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