THE GARDEN BUZZ
There's nothing like a hearty vegetable winter soup. It's a great way to get children to eat their colors with vegetables from your garden or local grocery store.
Ingredients You'll Need:
1 tablespoon olive oil
1 large onion
4 medium carrots, peeled and sliced
3 ribs celery, chopped
2-4 cloves garlic, finely chopped
2 cups cauliflower florets
1 bunch Swiss chard, cut into one-inch pieces
1 cup red or green cabbage
1 28 ounces fresh or canned San Marzano diced tomatoes
1 19 ounce white beans, drained of liquid
1 32 ounces vegetable broth
2 bay leaves
2 sprigs fresh thyme
4 sprigs fresh oregano, leaves chopped
6 sprigs flat-leaf parsley, leaves only chopped
1/4 teaspoon crushed red pepper flake
1 teaspoon sea salt or to taste
Directions: Place a 3-quart pot over medium heat, add the olive oil. Add the mirepoix mixture (onion, celery, carrot) the red pepper flake, bay leaf, and thyme sprigs. Saute until onions begin to look somewhat translucent. Add the white beans, San Marzano tomatoes, and vegetable broth. Bring to a simmer and add cauliflower, Swiss chard, oregano, parsley, garlic, and salt. Simmer for 4-5 minutes. Serve!
Farinata is a delicious, thin, savory pancake made out of garbanzo bean flour, extra virgin olive oil and herbs. The surface and edges are crispy and the inside is creamy and delicious. It’s a popular, rustic dish served along the coast of the Liguria seaside. It is excellent as an appetizer to a pasta dish or a snack with wine! The best part is it’s so easy to make with minimal prep time! My dad has perfected this recipe over the years and here is his recipe.
1cup garbanzo bean flour
1 ½ cup water
¼ extra virgin olive oil, plus 2tablespoon in the pan
1 teaspoon kosher salt
1 spring or green onion or 4 fresh sage (optional)
Whisk flour with water in a bowl until there are no lumps. With a spoon remove the top layer of foam which has a bitter taste. Cover and set aside for 2 hours or as long as 12 hours. The longer the better.
Preheat oven to 475 and place a 10-12 inch ovenproof skillet or cast iron in the oven. If using the optional onions or sage, chop these now while the oven is heating up. Once the oven has reached 475 remove the pan and add 2 tablespoons olive oil and pour in the batter slowly. Sprinkle sage or onions top and place pan in the middle rack of the oven. Cook for 25-30 min until it is crispy golden on the outside. It will be creamy on the inside. Remove from oven and sprinkle salt on top and if desired. Carefully transfer to a cutting board and slice in to wedges. Serve warm!
As a kid, my dad was always in the kitchen cooking up delicious meals. One of my favorites is the Dutch Baby. It’s a large, fluffy pancake that can be served with fresh ricotta, berries, fruit, maple or ginger syrup- the tasty options are endless! It’s perfect for a lazy Sunday breakfast on the porch. What I love about this recipe is it’s so easy and takes just a few minutes to prepare. Just throw all the ingredients in a blender and pour into a skillet or muffin tray with sizzling butter and voila 20 minutes later you have a little slice of heaven on your plate.
How to Make Kale Pesto Pasta
by Elena Rossi
This is one of my all time favorite healthy, delicious recipes that the whole family is sure to love! My dad made it for us growing up served with brown rice pasta and as a kid I had no idea we were eating such a nutritious meal. Kale is loaded with antioxidants, vitamins, minerals, fiber, and potassium. Studies show it helps with diabetes, cancer, and heart disease prevention and promotes bone, eye, hair, skin and digestive health.
For more information on the benefit of kale visit:
Kale Pesto Recipe:
Yield- 4 servings
1 bunch of kale (Tuscan or Dinosaur Kale work great)
2 cups of water
1 tsp Kosher salt
¼ cup of parsley
1 garlic clove
¼ raw pine nuts or pistachios
½ cup freshly grated Parmesan plus more for serving
¼ cup extra virgin olive oil
12 oz brown rice or whole wheat pasta.
1. Rinse and wash kale and remove rib and stems.
2. Blanch the kale by putting the water and salt in a large pot and bringing it to a boil. Then add the kale and cook for 2 minute until bright green and wilted.
3. Strain the kale in a colander and rinse with cold water to stop the kale from cooking. Squeeze out the water from the kale with your hands. You’ll end up with a large golf ball size of kale. Set aside in colander.
4. Cook pasta in boiling water, stirring occasionally, until al dente. Set pasta in a large serving bowl.
5. Dry roast pine nuts on medium heat until golden brown.
6. Place kale, parsley, garlic, roasted pine nuts, Parmesan and oil in a blender, food processor, or mezzaluna and blend or chop until very smooth. Add more olive oil depending on the consistency you prefer.
7. Pour pesto on pasta and blend. Top with fresh grated Parmesan and a few grinds of pepper. Bon Appétit!