Recipes

Potato Leek Soup

3 tablespoons unsalted butter 4 large leeks, white and light green parts only, roughly chopped (about 5 cups) 3 cloves garlic, peeled and smashed 2 pounds Yukon Gold potatoes, peeled and roughly chopped into 1/2-inch pieces 7 cups low sodium chicken or vegetable broth 2 bay leaves 3 sprigs fresh thyme 1 teaspoon salt 1/4 teaspoon ground black pepper 1 cup heavy cream Chives, finely chopped, for serving Instructions Melt the butter over medium heat in a large soup pot.

Sicilian Cauliflower and Black Olive Gratin

Ingredients 1 generous head green or white cauliflower (2 to 2 1/2 pounds) Salt 1 small onion, finely chopped 3 tablespoons extra virgin olive oil 2 garlic cloves, minced 16 imported oil-cured black olives, pitted and cut in half 2 tablespoons minced fresh parsley Freshly ground pepper ½ cup freshly grated Pecorino or Parmesan, or a combination Directions Break up the cauliflower into small florets while you bring a large pot of water to a boil.

Split Pea Soup

Ingredients 2 1/4 cups dried split peas 2 quarts cold water 1 1/2 pounds ham bone 2 onions, thinly sliced 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1 pinch dried marjoram 3 stalks celery, chopped 3 carrots, chopped 1 potato, diced Directions In a large stock pot, cover peas with 2 quarts cold water and soak overnight.

Squash Fritters

Ingredients 4-6 Cups shredded zucchini or yellow summer squach (with soft skin) 1 cup corn flour 1 egg a pinch of salt ~ 1/4 cup milk Directions Shred 4-6 cups squash (4-6 small squach) into a large bowl.

Tabbouleh

Ingredients 1 cup bulgur 1 2/3 cups boiling water 1/3 cup olive oil 1/3 cup lemon juice 1 cup chopped green onions 1 cup chopped fresh parsley 1/4 cup chopped fresh mint 3 tomatoes, chopped 1 cucumber - peeled, seeded and chopped 1 teaspoon salt ground black pepper to taste Directions Combine bulgur and boiling water in a large bowl.

Vegan Lentil Stuffed Pepper Soup

Ingredients Sara’s Modifications Double quiona and no lentils if want one less step