Pumpkin-Coconut Bisque

Tracey Wilkinson

Ingredients: 

  • 1 ½ tablespoons extra-virgin olive oil 
  • 1 cup chopped onion 
  • 3 garlic cloves (minced) 
  • 3 cups solid-pack pumpkin (canned) 
  • 2 cups vegetable broth (low-salt) 
  • 2 teaspoons sugar 
  • ½ teaspoon ground allspice 
  • 1/2 teaspoon crushed red pepper (dried) 
  • 1 1/2 cups unsweetened coconut milk (divided) 
  • pepper 
  • salt 
  • pepitas (for garnish) 

Directions: 

  • Heat the oil in a heavy large pot over medium heat. Add the onion and garlic. Sauté until golden, about 10 minutes. 
  • Add the pumpkin, broth, sugar, allspice, and crushed red pepper. Bring to a boil. Reduce the heat. Cover and simmer until flavors blend, about 30 minutes. 
  • Working in batches, puree the soup in a blender until smooth. Return the soup to the pot. Bring the soup to a simmer, thinning with coconut milk to the desired consistency. Season to taste with salt and pepper. 
  • Ladle the soup into bowls. Sprinkle with the pepita seeds, drizzle with a teaspoon of coconut milk, and serve. 

--- Adapted from Lizzie Fuer 

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Roasted Butternut Squash and Apple Bisque

Tracey Wilkinson2 comments

Fall is my favorite time of year...this Bisque is Delish! Freeze for lunch :-)

Yields: 2 quarts

INGREDIENTS

  • 3 lbs butternut squash, peeled and cubed
  • 1 large carrot, peeled and cut into 1-inch chunks
  • 6 red apples, quartered
  • 2 tablespoons  extra-virgin olive oil (any variety)
  • 1 large white onion, sliced
  • 4 garlic cloves, thinly sliced
  • 4 cups apple cider
  • 4 cups vegetable stock
  • 2 parsley leafs
  • 1 bay leaf
  • Pinch nutmeg
  • Pinch cinnamon

DIRECTIONS

  1. Preheat oven to 425 degrees.
  2. Mix together the squash, carrot and apple and spread across two baking pans. Roast until well browned (about 40 minutes). Set aside.
  3. In a pot, heat oil. Then, add onion and garlic. Lower heat to medium and cook until slightly browned and translucent (about 10 minutes).
  4. Add roasted squash, carrot and apple to saucepan. Pour in apple cider, vegetable stock, thyme and bay leaf and return to medium-high heat. Simmer until all vegetables are soft. Discard bay leaves.
  5. Puree (using a blender or an immersion blender) and taste for seasoning, adding a pinch of nutmeg and cinnamon.
  6. Garnish with parsley leafs

Adapted from Boston Chefs

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Millet Pomegranate-Quince Balsamic Salad

Tracey Wilkinson
Ingredients: 
  • 1 cup uncooked millet, rinsed and drained
  • 3 cups vegetable broth
  • 2 green onions, chopped
  • Mint or Basil Leaves for garnish
  • 1/4 cup Arbequina extra-virgin olive oil
  • 2 tablespoons  Pomegranate-Quince balsamic vinegar
  • 1/2 teaspoon fine Himalayan Sea Salt
  • 1/4 teaspoon ground black pepper
  • 3 tomatoes sliced (Cherry Tomatoes are great too)
  • 1/2 Green Squash (diced)
  • 1/2 Yellow Squash (diced)
Instructions:
  1. Toast millet in a large skillet over medium heat, stirring constantly, until fragrant and just golden brown, 3 to 4 minutes.
  2. Remove skillet from heat and carefully add broth. Return to heat and bring to a boil over medium high heat then reduce heat to medium low, cover and simmer until liquid is absorbed and millet is tender, 20 to 25 minutes. Remove from the heat and set aside to let stand, covered, for 5 minutes.
  3. Transfer millet to a large bowl, fluff with a fork and set aside to let cool.
  4. Add squash (I like mine uncooked), green onions and tomatoes to millet, toss gently.
  5. In a small bowl, whisk together oil, vinegar, salt and pepper, then pour dressing over millet mixture and toss to coat. 
  6. Garnish with Mint or Basil leaves

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Quinoa and Butternut Squash Salad

Tracey Wilkinson

INGREDIENTS

  • 1 cup dry quinoa
  • 2 cups chicken broth (no Salt Added)
  • 2 tbsp. Extra Virgin Arbequina Extra Virgin Olive Oil
  • ¼ tsp each  Himalayan Sea Salt and pepper
  • 1 small butternut squash, cubed
  • 1/2 Package Trill Granola (crumpled)
  • 3/4 cup Pomegranate seeds
  • 4 cups chopped kale leaves
  • ½ cup crumbled feta cheese

 FOR THE DRESSING:

  • 2 tbsp Pomegranate-Quince Balsamic Vinegar
  • ¼ cup Arbequina Extra Virgin Olive Oil
  • 1 tbsp Vermont Maple Balsamic Vinegar (optional)
  • 1 tsp Dijon mustard
  • Pinch of Himalayan Sea Salt

INSTRUCTIONS

  1. Preheat the oven to 375 F.
  2. Cook quinoa in broth according to package directions.
  3. Mix diced squash with olive oil, salt and pepper. Roast squash for 30 minutes or until soft and tender when pierced with a fork.
  4. Meanwhile combine dressing ingredients in a small bowl or jar and whisk until well combined.
  5. Place kale in a large bowl and pour half the dressing on. Massage leaves for about 2-3 minutes until softened. Next add cooked quinoa, squash, pomegranate seeds and feta cheese and mix until ingredients are equally distributed.
  6. Pour desired amount of remaining dressing over the salad and mix.
  7. Place salad in fridge for at least 30 minutes to allow flavors to come together.

 

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Watermelon Summer Salad

Liza MacLeod

Ingredients:

  • 1 1/2 cups of watermelon
  • 3 cups of arugula 
  • 1/4 cup of walnuts
  • 1/4 cup of sliced red onion
  • 1/4 cup of feta cheese
  • 2 tablespoons  Extra Virgin Olive Oil
  • 2 tablespoons  Traditional Dark Balsamic Vinegar

Directions:

  1. De-rind the watermelon and then cut into 1 inch cubes. Place in a large salad bowl. 
  2. Add arugula, walnuts, sliced red onion, and feta cheese
  3. Top with Olive Oil and Balsamic then enjoy!

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Bright and Zesty - Pomegranate Salad

Tracey Wilkinson

Ahhh...some clean eating.

Ingredients:

  • 1/2 cantaloupe
  • 2 cups salad leaves (mixed)
  • 1 tablespoon Picholine extra-virgin olive oil (high in anti-oxidants)
  • Himalayan Sea salt (to taste)
  • Pepper (to taste
  • 1/4 cup Pomegranate seeds
  • 2 tablespoons Pomegranate Aged Balsamic Vinegar
  • parmesan cheese (Fresh)

Directions:

  1. Peel and deseed the melon. Cut it into bite sized pieces
  2. Place the washed salad leaves in a bowl and dress them with the Extra Virgin Olive Oil, salt and pepper.
  3. Arrange the salad on 4 plates, arrange the melon on the salad.
  4. Sprinkle over the pomegranate seeds.
  5. Drizzle each plate with balsamic syrup and use a potato peeler to top each salad with a little Parmesan.

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Beet, Goat Cheese And Blood Orange Salad

Tracey Wilkinson
Ingredients:
  • 2-3 medium sized red beets
  • 2-3 medium sized golden beets
  • 1/2 cup of walnuts
  • 1 small container of micro greens
  • small package of goat cheese (about 6 oz)
  • one shallot, sliced thin
  • 1/2 blood orange, sliced, for garnish
Blood orange balsamic vinaigrette dressing
  • 1/2 blood orange
  • 1 teaspoon Franklin Honey
  • 1 tablespoon Vanilla Aged Balsamic Vinegar
  • 1/2 cup Extra Virgin Olive Oil
  • salt and pepper to taste

Directions:

  1. Preheat oven to 375 F 
  2. Scrub beets and remove greens
  3. Place on a sheet of tin foil and drizzle generously with olive oil, then cover with another sheet and fold the edges in to create a foil packet
  4. Place in the oven and cook for about an hour, or until beets are tender
  5. Blend all the ingredients for the dressing and refrigerate. Prep other ingredients by slicing shallots, crushing walnuts and peeling and slicing blood orange half for garnish

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Super Easy Chili Bowl

Tracey Wilkinson

Looking for your "super bowl" of Chili...try this

Ingredients:

  •  1-pound lean ground beef or turkey
  • 1 tablespoon extra-virgin olive oil (for cooking)
  • 1 Red or White onion (medium, chopped)
  • 1 green pepper (chopped)
  • 4 cloves garlic (minced)
  • 1 tablespoon chili powder
  • 1/2 teaspoon Spicy Italian seasoning
  • 1/4 teaspoon ground black pepper (freshly)
  • 1 can kidney (light, black, or pinto beans, drained)
  • 14 1/2 ounces diced tomatoes
  • 8 ounces tomato sauce
  • 15 ounces beef broth

Directions:

  1. Heat the oil in a large stockpot over medium heat. Add the ground beef, onion, garlic, and green pepper and cook, stirring frequently. When the meat is cooked about halfway, add the seasonings and stir to coat the meat completely.
  2. When the meat has cooked completely, add the remaining ingredients and bring to a boil. Cover and reduce heat. Simmer for 20-30 minutes.
  3. Garnish with desired toppings

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Tomato, Cucumber and Onion Salad

Tracey Wilkinson

Ingredients

  • 3 Diced Tomatoes (seeds removed)
  • 3 Diced Cucumbers
  • 1 Diced Red Onion
  • 3 Chopped Radishes 
  • 1/2 cup Gravenstein Apple Balsamic
  • 1 teaspoon of cracked pepper
  • 2 teaspoons of Himalayan salt
  • 2 Sprigs of diced flat leaf parsley (more if wanted)
  • 1 cup of water
  • 1/4 cup of Picholine Extra Virgin Olive Oil or other robust olive oil

Directions

  1. Mix ingredients well
  2. Let it chill & Serve

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    Rain, Rain...Fire Roasted Tomato Soup

    Tracey Wilkinson
    Ingredients
    • 7 beefsteak tomatoes
    • 1 yellow onion (large)
    • 1/4 cup extra-virgin olive oil
    • 1/2 teaspoons any aged balsamic vinegar
    • 1 teaspoon Spicy Italian Blend 
    • 1 handful fresh basil leaves (diced)
    • 3 tablespoons fresh oregano
    • 3 dashes salt (& Pepper)

    Directions

    1. Pre-heat oven to 450F.
    2. On cutting board slice the tomatoes and onion into wedges, then transfer to mixing bowl.
    3. Add in the remaining ingredients, then gently toss until all pieces are well coated.
    4. Once mixed, transfer ingredients to roasting dish and roast, uncovered, for 45 minutes until burst and bubbling, stirring occasionally. Allow to cool slightly.
    5. When ready, spoon the vegetables out of the roasting dish and transfer to a food processor or high-power blender. Blend until smooth, then pour soup into a saucepan and cover. Heat over a low flame until gently simmering, then immediately serve.

    --- Adapted from a Yummly.com recipe 

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