Broccoli Cheddar Soup
Makes 4 servings
Ingredients
4 strips bacon
6 cloves garlic, minced
1 yellow onion, diced
2 carrots, grated
1 teaspoon salt, plus more to taste
¼ teaspoon nutmeg
¼ teaspoon red pepper flakes, optional
2 cups cauliflower florets
4 cups chicken stock, divided
6 cups broccoli florets, chopped
8 oz sharp cheddar cheese
Instructions
Heat a large dutch oven over medium heat. Add the bacon lardons, sauté until crisp, and then remove from the pot.
Add the minced garlic, diced onion, cauliflower florets, salt, nutmeg, and red pepper flakes to the pot. Sauté for 3-4 minutes.
Next, add three cups of chicken stock to the pot and bring the soup to a simmer. Let the soup simmer for 15-20 minutes until the cauliflower is tender.
Carefully transfer the soup to a high powered blender and puree until smooth and creamy.
Carefully pour the pureed soup base back into the pot.
Next, stir in the remaining chicken broth, grated carrot, and chopped broccoli florets until well combined. Let the soup simmer for 5-10 minutes until the broccoli is tender.
Lastly, stir in the shredded cheese until well combined and thoroughly melted.
Serve the soup warm topped with crispy bacon and sliced green onion.
Recipe from All the Healthy Things
Brussels Sprouts
Makes 16 servings
Ingredients
-
1 large butternut squash (or sweet potato)
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2 1/2 pounds Brussels sprouts
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4 red onions, cut into chunks
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1/2 cup olive oil
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1 tablespoon chili powder
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Pinch kosher salt
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Pinch freshly ground black pepper
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1/4 cup pomegranate molasses
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1 cup pomegranate seeds
Instructions
Preheat the oven to 375 degrees F.
Cut off the top and bottom of the squash. Slice the skin off the sides, then cut the squash in half lengthwise and remove the seeds. Cut the squash into large pieces, cut the pieces into slices, cut the slices into matchsticks and then cut the matchsticks into dice. Divide the squash between 2 baking sheets. If using sweet potatoes, dice into chunks.
Trim the Brussels sprouts, then cut them in half if desired (or you can leave them whole). Arrange them on the baking sheets with the squash and add the red onions. Drizzle the vegetables with the olive oil, sprinkle with the chili powder, salt and pepper and toss. Roast until browned, 25 to 30 minutes.
Tip the vegetables into a serving dish, drizzle with the pomegranate molasses and sprinkle on the pomegranate seeds. Toss and serve immediately.
Recipe from Food Network
Green Tomato Salsa Verde
Makes 2 cups
Ingredients
-
1 pound green, unripe tomatoes
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Olive oil
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Salt and pepper
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1 jalapeño, chopped
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2 garlic cloves, chopped
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1/2 cup finely chopped onion
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1/4 cup chopped cilantro
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1/2 teaspoon ground cumin
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Juice of 1/2 lime
Instructions
Slice the tomatoes in half lengthwise and place them in a baking dish.
Add a generous drizzle of oil and a sprinkle of salt and pepper and toss to combine.
Spread the tomatoes across the baking dish and broil for about 15 minutes until the skins are nicely charred on top and the fruits have started to collapse. (If using smaller fruits, keep an eye on them to ensure they don’t burn to a crisp.)
Remove the tomatoes from the oven and set aside to slightly cool.
Add the tomatoes, jalapeño, and garlic to a blender or food processor and puree until smooth.
Pour the mixture into a medium bowl, then stir in the onion, cilantro, cumin, and lime juice. If desired, add salt to taste.
Recipe from Garden Betty