Creamy Broccoli Soup
Makes 4-6 servings
Ingredients
1 large yellow onion
3 garlic cloves
2 pounds Yukon gold potatoes (about 6 medium)
3 tablespoons olive oil
1 quart vegetable broth
½ cup raw unsalted cashews
1 teaspoon kosher salt, divided
1 pound (4 cups) steamed broccoli
1 large carrot
1 teaspoon dried thyme
¾ teaspoon dried dill
2 teaspoons white wine vinegar
1 teaspoon Dijon mustard
Instructions
Dice the onion. Mince the garlic. Peel the potatoes and cut them into bite-sized chunks.
In a large pot or Dutch oven, heat the olive oil over medium high heat. Add the onion and saute for 5 minutes. Add the garlic and saute for 1 minute. Add the vegetable broth, cashews and potatoes and ½ teaspoon kosher salt and bring to a boil. Reduce to a rapid simmer (not a boil), and simmer about 15 minutes until the potatoes are tender and falling apart when poked with a fork.
Meanwhile, run the frozen broccoli under hot water to thaw it. Chop it into smaller florets as necessary. All packages are different, so make small bite-sized florets the size you’d like for a soup. You can chop the broccoli stems off and keep them in the soup as well.
Place the broccoli in a bowl and mix it with ¼ teaspoon kosher salt and black pepper to taste. Peel and grate the carrot into long strips (we used a handheld julienne shredder).
When the potatoes are tender, use a ladle to transfer everything to a blender. Add the thyme, dill, white wine vinegar, Dijon mustard and another ¼ teaspoon kosher salt. Hold the top tight and blend everything for a minute or two until fully creamy. (This quantity just fits in a standard blender.)
Pour the creamy soup back into the pot and add the broccoli and carrot. Simmer about 5 more minutes until the broccoli is cooked through. Taste and add additional salt as necessary (we added ¼ teaspoon more).
Recipe from A Couple Cooks
Stuffed Okra Poppers
Makes 8 servings
Ingredients
-
2 ounces extra-sharp Cheddar cheese, shredded (about 1/2 cup)
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2 ounces cream cheese
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1/4 teaspoon cayenne pepper
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1 small garlic clove, grated
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1/4 teaspoon kosher salt
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24 (4- to 5-inch) fresh okra pods, trimmed
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12 bacon slices, cut in half crosswise
Instructions
Preheat grill to medium-high (400°F to 450°F). Stir together Cheddar, cream cheese, cayenne, garlic, and salt until well blended.
Cut a slit lengthwise in each okra pod to form a pocket, starting about 1/2 inch from top and stopping about 1/2 inch from bottom. Stuff about 1 teaspoon cheese mixture into each pod. (Use a 1/2 teaspoon measure to stuff 1/2 teaspoon of the filling in the top part of the slit and 1/2 teaspoon in the bottom part.) Wrap 1 bacon piece around each pod.
Place poppers, bacon seam down, in a single layer on oiled grates. Grill, uncovered, turning occasionally, until bacon is browned and crisp, 8 to 10 minutes. Serve immediately.
Recipe from Southern Living
Cheesy Barley & Swiss Chard
Makes 4 servings
Ingredients
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2 tablespoons extra-virgin olive oil
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2 cups chopped shiitake-mushroom caps (5 ounces)
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1 bunch Swiss chard, stems thinly sliced (1 ¼ cups), leaves chopped (about 5 cups)
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Kosher salt and freshly ground pepper
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2 teaspoons minced garlic (from 2 cloves)
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1 cup pearled barley
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1 can (28 ounces) diced tomatoes
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2 ounces Parmigiano-Reggiano, grated (½ cup)
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1 tablespoon fresh lemon juice or red-wine vinegar
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3 ounces Gruyère or white cheddar, grated (1 cup)
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Fresh basil leaves, for serving
Instructions
Heat oil in a large straight-sided skillet or braiser over medium-high. Add mushrooms and chard stems; season with salt. Cook, stirring occasionally, until mushrooms are tender and golden, 5 to 6 minutes. Stir in garlic; cook 30 seconds. Add barley and cook, stirring, until toasted, about 1 minute.
Stir in tomatoes and 1 cup water; season with salt and pepper. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until barley is tender and creamy, 25 to 30 minutes.
Stir in chard leaves, Parmigiano, and lemon juice; cover and cook, stirring once, until chard is wilted, 2 to 3 minutes. Season, top with Gruyère, cover, and heat until melted, 2 minutes. Serve with basil.
Recipe from Martha Stewart