Stuffed Pepper Soup
Makes 6 servings
Ingredients
1 tablespoon canola oil
1 pound lean ground beef
1 medium sweet onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
4 cloves garlic, minced
1 ½ teaspoons Italian seasoning
¼ teaspoon crushed red pepper flakes
2 (14.5-ounce) cans diced tomatoes
1 (8-ounce) can tomato sauce
3 cups beef broth
Kosher salt and freshly ground black pepper, to taste
2 cups cooked white rice
2 tablespoons chopped fresh parsley leaves
Instructions
Heat canola oil in a large stockpot or Dutch oven over medium heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat and set aside.
Add onion and bell peppers. Cook, stirring occasionally, until tender, about 3-4 minutes.
Stir in garlic, Italian seasoning and red pepper flakes until fragrant, about 1 minute.
Stir in diced tomatoes, tomato sauce, beef broth and ground beef; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until flavors have blended, about 15-20 minutes.
Stir in rice and parsley until heated through, about 1-2 minutes.
Serve immediately.
Recipe from Damn Delicious
Broccoli with Caramelized Onion
Makes 4 servings
Ingredients
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3 tablespoons pine nuts, or chopped slivered almonds
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2 teaspoons extra-virgin olive oil
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1 cup chopped onion, (about 1 medium)
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¼ teaspoon salt, or to taste
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4 cups broccoli florets
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2 teaspoons balsamic vinegar
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Freshly ground pepper, to taste
Instructions
Toast pine nuts (or almonds) in a medium dry skillet over medium-low heat, stirring constantly, until lightly browned and fragrant, 2 to 3 minutes. Transfer to a small bowl to cool.
Add oil to the pan and heat over medium heat. Add onion and salt; cook, stirring occasionally, adjusting heat as necessary, until soft and golden brown, 15 to 20 minutes.
Meanwhile, steam broccoli until just tender, 4 to 6 minutes. Transfer to a large bowl. Add the nuts, onion, vinegar and pepper; toss to coat. Serve immediately.
Recipe from Eating Well
Kale Salad
Makes 4 servings
Ingredients
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Carrot Ginger Dressing
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½ cup chopped roasted carrots, from 3/4 cup raw carrots
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1/3 to ½ cup water
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¼ cup extra-virgin olive oil
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2 tablespoons rice vinegar
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2 teaspoons minced ginger
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¼ teaspoon sea salt
Salad -
1 batch Roasted Chickpeas
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1 bunch curly kale, stems removed, leaves torn into bite-sized pieces
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1 teaspoon lemon juice
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½ teaspoon extra-virgin olive oil
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1 small carrot, grated
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1 small red beet, grated*
Instructions
Make the dressing and roast the chickpeas: Preheat the oven to 400°F and line a large baking sheet with parchment paper. Toss the chickpeas with a drizzle of olive oil and sprinkle with pinches of salt and pepper. Place the carrot pieces for the dressing in their own corner on the baking sheet to roast alongside the chickpeas. Roast for 25 to minutes, or until the chickpeas are browned and crisp and the carrots are soft. Set the roasted chickpeas aside. Transfer the carrots to a blender and add the water, olive oil, rice vinegar, ginger, and salt. Blend the dressing until smooth and chill in the fridge until ready to use.
Place the kale leaves into a large bowl and drizzle with the lemon juice, ½ teaspoon of olive oil, and a few pinches of salt. Use your hands to massage the leaves until they become soft and wilted and reduce in the bowl by about half.
Add the carrot, beet, watermelon radish, half of the cubed avocado, cranberries, pepitas, a few more good pinches of salt and a few grinds of pepper, and toss. Drizzle generously with the carrot ginger dressing. Top with the remaining avocado, more dressing, the roasted chickpeas and sprinkle with the sesame seeds. Season to taste and serve.
Recipe from Love and Lemons