Nature’s Food Patch February 2016

  

Greeny Meany Soup

One bunch of kale, veined and chopped
One bunch of spinach, rough chopped

One bunch of asparagus, chopped into 1/2in sections

Two red bell peppers chopped into 1-2in sections

2 cups of chopped carrots

2 cups of chopped celery

One medium onion Diced

32 ounces of vegetable stock

32 ounces of purified water

1 Tbsp of garlic

1 1/2 Tbsp of Italian seasoning

3 Tbsp of quality olive oil

Salt and pepper to taste

Put olive oil in a large stockpot and set the temperature to low medium. When the olive oil becomes hot, add your onions toss in oil and simmer until translucent. At this point increase heat to medium and add carrots and celery, toss to combine. Let simmer for 5 to 7 minutes and then add asparagus and red pepper, tossing to combine. After five minutes add seasonings and liquid, cover and turn the heat to high. After 5 to 7 minutes remove the lid add kale and spinach, replace the lid and remove from heat. You should let this sit for 5-7 minutes before uncovering and serving. Serves 8 to 10 people.

Sautéed cruciferous veggies with Citrus vinaigrette 

3 cups of shredded Brussels sprouts
3 cups of red cabbage chopped

One medium onion chopped

One ripe grapefruit for zest and juice

One 15 ounce can of dark red kidney beans

3/4cup of quality olive oil

1/2 bunch of fresh mint minced

Salt and pepper to taste

Add 3 tablespoons of olive oil to a large sauce pan and place on low medium heat. Add onions to hot oil and simmer for 5 to 7 minutes or until translucent. Turn the heat to medium high and add Brussels and cabbage to pan, stirring to coat. Sauté for 3 to 5 minutes and pull off heat.
In a separate bowl juice the grapefruit then add remaining oil and fresh mint to a mixing bowl, whisk thoroughly until combined. Add Salt and pepper to taste. You can ladle the mixture over a serving or you can toss the vegetables in the sauce

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