Vegan Chocolate Chip Cookies

This recipe is from Vegan Cookies Invade Your Cookie Jar. I really like this recipe and have already made these 4 times in two weeks.

1/2 cup brown sugar

1/4 cup white sugar

2/3 cup canola oil

1/4 cup unsweetened almond milk (or your favorite nondairy milk)

1 Tbs tapioca flour (I use regular flour)

2 tsp vanilla

1.5 cups flour

1/2 tsp baking soda

1/2 tsp salt

3/4 cup chocolate chips

Combine all ingredients and bake at 350 degrees for 10 minutes. In my oven - it takes about 12 minutes or more.

Strawberry-Peach Crisp

I made this the other night and was surprised how much I liked it. As you can tell, I didn't take a before picture - this was all that was left. It's better if served warm with vanilla ice cream. The original recipe is from Veganomicon, but they suggest using strawberries and plums. I only had strawberries and peaches, but you could use a variety of fruits.

Filling:

2 pounds black plums (about 10)

1 cup strawberries, hulled, sliced in half

1 Tbs tapioca flour or arrowroot powder (I used regular flour)

1/4 cup sugar

1 tsp vanilla

1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/8 tsp ground cloves

Topping:

3/4 cup rolled oats

1/2 cup flour

1/4 cup sugar

1.5 tsp aniseeds (I omitted this)

1/2 tsp ground cinnamon

pinch of salt

3-4 Tbs canola oil

Chop plums and strawberries and combine with filling. Place in an 8-inch square baking pan and stir to dissolve the starch. Set aside.

Toss all topping ingredients except the oil into a mixing bowl and mix together with a fork. Drizzle in the oil by the tablespoon while tossing with a fork until the topping becomes crumbly and doesn't look too dry. Sprinkle evenly over the filling and bake at 375 degrees for 45 minutes.

Corn and Edamame-Sesame Salad

This recipe is from Veganomicon and a great side dish or appetizer. I've had friends place a spoonful of salad into lettuce cups and they are excellent hors d'oeuvre.

Salad:

2 cups frozen, shelled edamame

1 cup fresh corn or frozen corn

2 Tbs toasted sesame seeds

pinch of salt

Dressing:

2 Tbs toasted sesame oil

1 Tbs rice vinegar (regular vinegar works too)

2 tsp tamari or soy sauce

Bring a pot of water to boil. Meanwhile, whist all the dressing ingredients together in a medium size mixing bowl.

Boil edamame for 3 minutes. Add the corn and boil for another 2 minutes. Drain into a colander and run cold water until cool enough to touch. Add corn and edamame to the dressing and toss to combine. Add sesame seeds and salt to taste. Cover and chill for at least 15 minutes.

Corn and Quinoa Salad

I got this recipe from Vegetarian Times and it's a nice side dish that's fresh and cool for the summer. I would recommend adding some chives or green onion for some extra flavor.

Corn-Quinoa Salad

1 cup quinoa, rinsed and drained

½ tsp salt

1 ½ cups fresh or frozen corn kernels (apx 2 ears of corn)

1 ½ cups halved cherry or grape tomatoes

1 cup finely chopped red cabbage

1 cup diced cucumber

Dressing

½ cup olive oil

¼ cup fresh lemon juice

3 T maple syrup

1 T Dijon mustard

1 tsp salt

Directions:
1. Salad: Bring quinoa, salt, and 1 ½ cups water to a boil in saucepan. Reduce heat to medium-low, cover, and simmer 15-20 min or until water is absorbed. Set aside, covered, 10 minutes.
2. Mix together corn, tomatoes, cabbage, cucumber, and quinoa in bowl.
3. Dressing: Mix all ingredients in blender or with whisk until smooth. Stir into salad.

Hershey Bar Pie

This is one of my favorite pies from my mother and it's so easy too. My mother used to use Hershey bars, but we have since moved on to Symphony bars.

1- Oreo pie crust

2 - 15 oz Symphony bars (melted)

1 - large tub of Cool Whip

Melt the chocolate bars in the microwave and then add defrosted Cool Whip. Mix well until blended. Place in oreo pie crust and refrigerate for a few hours (or less, depending on how hungry you are).

Herbed Couscous with Green Garlic and Hakurei Turnips

I got this recipe from my Vegetable CSA the week we got both turnips and green garlic. You can substitute for other mild flavored vegetables of your choice.

1 1/2 cup couscous
2 3/4 cups boiling water
1/4 teaspoon salt
2 Tbs. olive oil
½ cup chopped shallots or onion
2 Tbs finely chopped fresh oregano
1 Tbs. chopped fresh thyme
1 bunch turnips, chopped (chop greens too, but keep separate)
1 bunch green garlic, finely sliced *can use regular garlic or garlic scapes for more flavor
1 Tbs fresh-ground black pepper

Pour boiling water over the couscous and sprinkle on the salt and cover for five minutes, fluff with a fork and cover again. In a medium sized skillet, sauté shallots in 1 Tbs. olive oil with the chopped oregano and thyme. When they start to become translucent, add in the turnips and cover, stirring every minute or so. If they start to stick, add a little water. After 5 minutes, add the green garlic and the turnip greens, cover again and cook for a few more minutes. Add to the couscous with the other Tbs. of olive oil and any more salt and pepper to taste. Serve warm or chilled.

Burger Salads

A favorite summer lunch/dinner of mine is the burger salad. I'm sure it isn't an original concept but it came about at our house when I was DYING for a veggie burger and we were out of buns...necessity is the mother of invention after all!

This isn't much of a recipe but so so delicious. On a bed of greens (I like a spring mix or spinach blend) drop some mushrooms and onions (excellent sauteed), tomato, pepper, cucumber avocado and sprouts (radish sprouts are my favorite). Lay your patty of choice on top, at Seaburger Manor that would be Amy's Texas or All-American burgers. Instead of dressing top your salad with your best loved condiments: mustard, ketchup, vegenaise, relish...you get the idea.

I'm eating one right now. It is SO good. I'd take a picture, but I'm really hungry.

Yummy Bowls

To start you layer brown rice, black beans, salsa, Cheddar cheese, diced tomato, fresh avocado slices, sour cream, back olives and cilantro. Then top with Yummy Sauce.

YUMMY SAUCE
Serves 8, 4 cups
1/2 cup canola oil
1/2 cup almonds
1/3 cup nutritional yeast (available at Whole Foods)
1/2 cup chickpeas or garbanzo beans cooked
1/4 cup soy beans (cooked) (we have used silken tofu before)
1/2 cup water
1/2 cup lemon juice
1-2 garlic cloves
1/2 teaspoon salt
1 1/2 teaspoons curry powder
1 teaspoon dried oregano
1 teaspoon cilantro

1. In blender or food processor bean almonds, beans and oil
2. Add other ingredients and puree until creamy and smooth
3. Cover and let stand in refrigerator for one hour
4. Don't cover to tight, remember the yeast

It is quite tasty and usually a lot of sauce left over to put in other recipes as well, like burritos, stuffed peppers, etc.

Chilled Strawberry Soup with Mint

This is not a healthy soup, but more like a dessert; although it is so good on a hot day. I found this recipe on Food Network by Robert Irvine. It is so delicious!

Chilled Strawberry Soup

Ingredients

4 cups fresh strawberries

1 pint vanilla ice-cream (frozen yogurt can be substituted)

4 teaspoons honey

1/2 cup sour cream

1/2 cup heavy cream (vanilla yogurt can be substituted)

4 teaspoons freshly chopped mint leaves

Directions

Combine all the ingredients, except the mint, in a blender and mix well.

Refrigerate for at least 1 hour to allow the flavors to blend. Before serving, stir in the chopped mint. Pour into soup bowls and serve. This is a great chilled soup or summer drink. Enjoy.

Orzo with Roasted Vegetables

My mother made this Ina Garten recipe and it was delicious. She added roasted cherry tomatoes and roasted zucchini, as well as some kalamata olives. This is great meal for warm summer days and picnics.

Orzo with Roasted Vegetables

Ingredients

1 small eggplant, peeled and 3/4-inch diced

1 red bell pepper, 1-inch diced

1 yellow bell pepper, 1-inch diced

1 red onion, peeled and 1-inch diced

2 garlic cloves, minced

1/3 cup good olive oil

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1/2 pound orzo or rice-shaped pasta

For the dressing:

1/3 cup freshly squeezed lemon juice (2 lemons)

1/3 cup good olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

To assemble:

4 scallions, minced (white and green parts)

1/4 cup pignolis (pine nuts), toasted

3/4 pound good feta, 1/2-inch diced (not crumbled)

15 fresh basil leaves, cut into julienne

Directions

Preheat the oven to 425 degrees F.

Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.

Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.

For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.

Back Bean & Toasted Corn Tacos

This recipe is from Vegetarian Times and is another way to have tacos/tostadas. It's suppose to be tacos, but mine came out more like tostadas.

1 cup cooked black beans (or 1 can)

1/2 cup prepared salsa

2 cloves garlic, minced

21/2 tsp ground cumin, divided

1 cup frozen corn kernels, thawed

1/4 tsp pepper

4 6-inch corn tortillas

12 baby spinach leaves

1/2 cup jarred roasted red pepper strips

1/4 cup chopped cilantro

2 small green onion, chopped

1/4 cup crumbled cotija or feta cheese (or sour cream)

1. Bring beans, salsa, garlic, and 1 tsp cumin to a simmer in saucepan. Reduce heat to medium low, and cook 5 to 6 minutes, or until soft. Remove from heat, and mash with fork for a creamier filling, if desired.

2. Heat skillet over medium-high heat, and coat with olive oil cooking spray. Wrap corn in paper towels and squeeze out water excess. Add corn to skillet in single layer and sprinkle with remaining 11/2 tsp cumin, pepper, and cayenne pepper to taste. Cook 5 to 10 minutes, or until golden and crispy.

3. Preheat oven or toaster oven to 350 degrees. Bake tortillas on cookie sheet for 7 to 10 minutes, or until crisp (can use chips instead).

4. Fill each tortilla with beans, corn, spinach leaves, red pepper strips, cilantro, and green onions. Top each taco with desired cheese.

Guacamole Salad

This is a great Ina Garten recipe that works well as a side dish. I'm a wimp when it comes to heat, so I omitted the jalapeño and substituted red onion for green onion.

Ingredients

• 1 pint grape tomatoes, halved
• 1 yellow bell pepper, seeded and 1/2-inch diced
• 1 (15-ounce) can black beans, rinsed and drained
• 1/2 cup small diced red onion
• 2 tablespoons minced jalapeno peppers, seeded (2 peppers)
• 1/2 teaspoon freshly grated lime zest
• 1/4 cup freshly squeezed lime juice (2 limes)
• 1/4 cup good olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon minced garlic
• 1/4 teaspoon ground cayenne pepper
• 2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced

Directions

Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well.

Just before you're ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.

This post never happened

Ugh. Sorry about that!

I will make it up to you with a recipe. I just bought Viva Vegan by Terry Romero (of Vegan Cupcakes Take Over the World and Vegan With a Vengeance Fame). I am pretty much in love with it.

Coconut Tres Leches Cake

cake:

1 cup soymilk

1 T lemon juice

1/3 canola oil

3/4 cup sugar

2 t vanilla extract

1/2 tsp coconut, lemon or orange extract

1 1/4 c flour

3 T cornstarch

1 t baking powder

1/4 t baking soda

1/4 t salt

soaking syrup:

1 c coconut milk

2/3 cup almond milk

1/3 granulated sugar

1/3 c light brown sugar

big pinch of cinnamon

2 T light or spiced rum

topping:

6 ounces soft silken tofu

3 T coconut cream

1/3 c water

1/2 t agar flakes or 1/4 t agar powder

1/2 c granulated sugar

1/4 c rice milk or additional almond milk

2 T tapioca flour or arrowroot

1/2 tsp vanilla or orange extract

for assembly:

1/3 ground coconut

fresh strawberries or blackberries or chunks of mango or pineapple (for garnish)

1. Make the cake first. Preheat the oven to 350 and oil an 8-inch square baking pan. In a mixing bowl, stir together the soy milk and lemon juice; the mixture will appear to curdle. Stir in the oil, sugar, vanilla and coconut extract and whisk until smooth. Sift in the flour, cornstarch, baking powder, baking soda and salt. Gently fold in the dry ingredients just enough to moisten; do not overmix (a few small lumps are okay). Pour batter into the prepared baking pan, spreading it evenly and using a rubber spatula to completely scrape all the batter out of the bowl. Bake for 30-32 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven, let it cool for a minute or two, then use a toothpick to poke holes into the cake at about 1/2 inch intervals.

2. while the cake is baking, make the soaking syrup. Mix all the syrup ingredients except the rum in small saucepan and bring to a slow boil over medium-high heat, stirring the mixture constantly with a wire whisk. After the mixture has boiled for about 1 minute, lower the heat to low. Simmer the syrup for 30 minutes, stirring occasionally, until the mixture has a syrupy consistency and coats the back of a spoon. Remove from the heat and let cool for about 10 minutes. Stir in the rum and drizzle over the warm cake (it absorbs better that way). Cover the cake with plastic wrap and chill for at least 4 hours, or overnight. Some syrup may not be completely be absorbed. Don't worry about it.

3. To prepare the topping: Blend the silken tofu with the coconut cream in a food processor until smooth. In a small saucepan, combine the water and agar flakes and bring to a boil over medium-high heat, stirring constantly. Lower the heat and simmer for 4 to 5 minutes to melt the agar flakes. A few tiny specks of agar remaining is fine, but most of it should be dissolved. Add the sugar and stir to dissolve. In a mixing cup, use a fork or wire whisk to whisk together the rice milk and tapioca flour. Pour this mixture into the agar mixture and cook, stirring constantly, until thickened, 3 to 5 minutes. The mixture should taste smooth and not chalky. Use a rubber spatula to scrape the mixture into the food processor with the tofu/coconut mixture. Blend until very smooth. Add the vanilla and pulse one more time to incorporate it.

4. Remove the plastic from the top of the cake and spread the tofu mixture evenly over the top. Sprinkle with the grated coconut, cover the cake, and chill for about 1 1/2 hours or until the topping is completely cooled and has firmed up slightly. Cut into nine squares and serve chilled top with sliced fresh fruit.

Pea Greens "Pesto" with Asparagus

In trying to keep with eating what the season and local foods have to offer, we had this lovely meal last night for dinner. The asparagus was straight from our garden, and the pea greens came from a local farm.

Ingredients:
1 bunch of asparagus, cut into 1 inch pieces
Pasta for 3-4 adults, cooked and drained
about 2-3 cups fresh pea greens
Olive oil
3-4 garlic cloves (more or less to taste)
1 small onion
salt and pepper
Parmesan Cheese (1/4-1/2 cup, again depending on taste preference)

Directions:
In a blender or food processor, combine the pea greens, 2-3 garlic cloves, Parmesan cheese, salt and pepper, and olive oil until you get the desired consistency of your "pesto." As you can tell this wasn't a true pesto because we didn't have any nuts on hand. But the flavor was still great.

Once the pesto is prepared, chop up the asparagus, onion, last garlic clove, and get the pasta in boiling water. While the pasta is cooking, saute the veggies in a tablespoon or so of olive oil. Don't over cook the asparagus so that it keeps a firm, "meaty" consistency. Salt and pepper the veggies to taste.

When the pesto, pasta, and veggies are all done, just toss them together in a bowl and sprinkle with a little more cheese.

Enjoy!

Summer Salad

When the weather is hot, this is my go-to meal. It is simple, light and refreshing. Add the desired amount of ingredients and serve with fresh bread.

Salad

Mixed greens, such as spring mix

Green grapes

Sliced strawberries

Blueberries

Mandarin oranges

Chopped scallions

Chopped pecans or walnuts

Dressing

1/2 cup vegetable oil

2 Tbs vinegar

3 Tbs sugar

1 tsp salt

1-2 Tbs toasted sesame seeds

Butternut Squash Gratin

I'm going to have to admit to stealing this recipe and the picture from epicurious.com. It's delicious.

• 3 1/2 pounds butternut squash (about 1 large), peeled, seeded, cut into 3/4- to 1-inch cubes (8 cups)*

• 2 tablespoons olive oil
• Coarse kosher salt
• 4 tablespoons (1/2 stick) butter, divided
• 3 cups sliced leeks (white and pale green parts only)
• 1 1/2 teaspoons chopped fresh sage
• 1 5.5-ounce log soft fresh goat cheese
• 1 cup heavy whipping cream
• 1/2 cup hazelnuts, toasted, husked, coarsely chopped

Preheat oven to 400°F. Place butternut squash cubes and olive oil in large bowl; sprinkle with coarse kosher salt and ground pepper and toss to coat. Spread out squash cubes on large rimmed baking sheet. Roast until just tender and beginning to brown, stirring occasionally, about 35 minutes. 

Meanwhile, melt 3 tablespoons butter in heavy medium skillet over medium-low heat. Add sliced leeks and chopped sage; sprinkle with salt and pepper. Sauté until tender but not brown, about 15 minutes. Coat 11x7-inch baking dish with remaining 1 tablespoon butter. Spread half of leek mixture over bottom of prepared baking dish. Sprinkle with half of squash and half of cheese. Repeat layering with leeks, squash, and cheese. DO AHEAD: Can be made 1 day ahead. Cover and chill.

 

Preheat oven to 375°F. Pour cream evenly over gratin. Sprinkle with toasted chopped hazelnuts. Bake uncovered until gratin is heated through and cream is bubbling, about 30 minutes (40 minutes if previously chilled). 

*A note about squash:  Microwave the squash for three minutes before peeling.  Cut in half lengthwise and scoop out the seeds. The more orange the peel, the sweeter the squash.

Black Bean Burgers and Sweet Potatoe Fries

This has quickly become one of Dane and my favorite dinners. It is so easy! (Especially because the burger patties freeze really well. All you have to do is prepare them as usual, freeze and then pop them in the toaster until they are reheated to perfection.)




Black Bean Burgers: (from Veganomicon)

2 cups or 1 (15 oz.) can black beans, drained and rinsed
1/2 cup vital wheat gluten (*or flour works too)
1/2 cup plain whole wheat bread crumbs
1 teaspoon chile powder
1/2 teaspoon cumin
1/4 cup water
1 tablespoon tomato paste or ketchup
1/4 cup finely chopped cilantro (optional but highly recommended)
2 cloves garlic
1/2 small onion
About 2 tablespoons olive oil, plus olive oil spray
Whole wheat buns

Mash the beans with a fork in a mixing bowl. You don't want to puree them; just get them mashed so that no whole beans are left, but leave some half-beans.

Add the wheat gluten, bread crumbs, chile powder, cumin, water and tomato paste (and cilantro) but don't mix yet. Use a microplane grater to grate the garlic in. Use the large holes on a box grater to grate the onion.

Mix everything together with a fork and then proceed to mix with your hands until the mixture is firm and uniformly mixed (about a minute).

Preheat a heavy-bottomed pan over medium-high heat.

Divide the burger mixture into six equal pieces. Roll each piece into a firm ball. Use your palm to press the ball down on a clean surface to form a patty that is about 1-1/2 inch thick. Press so that the patty is flat on both sides. Make six patties.

Pour a thin layer of olive oil into the pan. Cook the patties three at a time for 5 minutes on each side, gently but firmly pressing down on them with a spatula. Spray with olive oil before turning them over, for uniform browning. Once cooked, the patties should be very firm when you press down on them.

Serve warm on burger buns.



Sweet Potato Fries: (I made this one up! yay me!)

2 large sweet potatoes, peeled and cut into fry-size wedges
2-3 Tbsp olive oil
1/3 C four
1/3 C bread crumbs
1 Tbsp garlic powder
1 Tbsp onion powder
1/2 tsp salt
1/2 tsp pepper


Preheat oven to 350 Degrees. In a large bowl coat sweet potato wedges with olive oil. Mix dry ingredients and sprinkle over sweet potatos. Mix until fully coated.
Spread eavenly on a large cookie sheet and bake for 20-30 min. Just until it is easy to poke them with a fork. Don't over cook them, they will be too soggy. Enjoy!


p.s. My favorite way to eat the fies is with home made fry sauce: Mix equal parts of tomato ketchup, your favoite BBQ sauce, and mayo. (our fave is Sweet Baby Ray's)

Asparagus and Fingerling Potato Quiche

I had a similar quiche at the restaurant Bouchee and absolutely loved it. I really like the combination of the asparagus with the potatoes.

Asparagus and Fingerling Potato Quiche
Serves 4-6

1 frozen or homemade pie shell
3 whole eggs - beaten
Pinch of nutmeg, salt, pepper
1 cup light cream (or half and half)
1 cup shredded gruyere cheese
1/3 cup crumbled goat cheese
10-12 spears of cooked asparagus (more or less and then cut into smaller pieces)
8-10 fingerling potatoes (boiled until cooked through and cut in half)

3 scallions - chopped

1. Bake the frozen pie shell half way on it's own (approximately 6-7 minutes at 400 degrees).
2. Boil fingerling potatoes until cooked through. Cut in half and let cool for a few minutes

3. Steam asparagus until cooked through. Cut into smaller pieces and let cool as well.
4. Combine beaten eggs, nutmeg, salt, pepper, cream, gruyere and goat cheese in a mixing bowl. Add cooked asparagus and fingerling potatoes. Then add chopped scallions.
5. Place all ingredients in half baked pie shell.
6. Bake at 400 degrees for 30-40 minutes.

Penne with Butternut Squash and Goat Cheese

This is a Giada recipe which can be found here. I made half the recipe the other night and it was good, but rich. This might be better in smaller portions, such as a side dish or for a potluck.

Broccoli, Lemon Pasta

This Ina Garten recipe is a yummy and kid friendly meal that is made with bow-tie pasta (but obviously I used rigatoni instead). It's quick and easy too.

Ingredients

• Kosher salt
• 8 cups broccoli florets (4 heads)
• 1/2 pound farfalle (bow tie) pasta
• 2 tablespoons unsalted butter
• 2 tablespoons good olive oil
• 1 teaspoon minced garlic
• 1 lemon, zested
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon freshly squeezed lemon juice
• 1/4 cup toasted pignoli (pine) nuts
• Freshly grated Parmesan, optional

Directions

Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.

In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli.

Meanwhile, in a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 2 teaspoons salt, the pepper, and lemon juice and pour this over the broccoli and pasta. Toss well. Season to taste, sprinkle with the pignolis and cheese, if using, and serve.

To toast pignolis, place them in a dry saute pan over medium-low heat and cook, tossing often, for about 5 minutes, until light brown.

Pear and Zucchini Soup

I got this recipe from Food Network and enjoyed the subtle flavors. I made half the recipe and we still had plenty - probably 4 servings. The recipe below serves 6.

Ingredients

• 1 tablespoon butter
• 2 tablespoons olive oil
• 2 carrots, diced
• 2 stalks celery, diced
• 1 small onion, diced
• 6 medium zucchini, diced
• 2 small pears, peeled, seeded and diced (preferably Anjou or Forelle)
• 1 tablespoon fresh sage leaves, cut into ribbons
• 5 cups water
• 3 medium potatoes, peeled and diced
• 1 teaspoon salt, plus more to taste
• 1/4 cup heavy cream (I used light cream)
• Freshly ground black pepper
• Bread or croutons, for serving

Directions

In a medium stock pot over medium heat, add butter and olive oil. When the butter melts, add the onions, celery and carrots and cook until browned, about 10 minutes. Add the zucchini, pear and sage. Cook another 10 minutes, stirring occasionally. Add the water, potatoes, and 1 teaspoon salt.

Place a lid on the pot and reduce heat to low. Simmer until the vegetables are fork-tender, about 30 minutes.

Remove the soup from the heat. With an immersion blender, puree the soup until smooth. Stir in the heavy cream. More water can be added as desired if the soup is too thick. Bring to a simmer and season with salt and pepper. Serve with bread or croutons.

Stewed Lentils & Tomatoes

This is another Ina Garten recipe and it was good on it's own, but might be better over rice or with some bread. It's a hearty meal and has a nice sweetness. Below is the full recipe, but I only made half.

2 tsp olive oil
2 cups large-diced yellow onions (2 onions)
2 cups large-diced carrots (3-4 carrots)
1 Tbs minced garlic (3 cloves)
1 (28 ounce) can whole plum tomatoes
1 cup French green lentils
2 cups vegetable broth
2 tsp mild curry powder
2 tsp chopped fresh thyme leaves
2 tsp salt
1/4 tsp pepper
1 Tbs red wine vinegar

Heat oil in saucepan. Add onions and carrots and cook for 8-10 minutes, until onions start to brown. Add garlic and cook for 1 more minute.

Meanwhile, place canned plum tomatoes, including juice, in either food processor or blender and pulse several times until tomatoes are coarsely chopped.

Add tomatoes, lentils, broth, curry, thyme, salt, and pepper to the pan. Raise the heat to bring to a boil, then lower the heat and simmer covered for about 40 minutes, until lentils are tender. Check occasionally to be sure the liquid is still simmering. Remove from the heat and allow the lentils to sit covered for another 10 minutes. Add vinegar, season to taste, and serve hot.