Friday, May 11, 2012

Soup and Salad!

Here are two easy and delicious recipes! Something hot and something not!

This first recipe is from my friend Chef T. It is fresh, simple and delicious! Not to mention beautiful to look at!!! Here is her secret recipe.

Chef T’s Bean Salad

2 cans of White Beans (Cannellini)
16 ounce package of whole cherry tomatoes
1 diced red onion
1 peeled, seeded, and diced cucumber
1 peeled and diced mango
½ cup chopped cilantro
¼ cup lime juice
¼ cup rice wine vinegar
2 tsps of honey or agave nectar

Mix together. Chill for 1-4 hrs before serving.


Adults: 2 thumbs up
Kids: 4 thumbs up

Vegetable Soup with Pesto

I found this delectable recipe in a Vegetarian cookbook and I couldn’t resist the idea of pesto in soup!!! It instantly was a hit in our family. I made some modifications from the original recipe.

8 cups water
6 celery stalks, chopped
4 carrots, chopped
5 new potatoes, chunked
½ yellow onion, chopped
1 can Cannellini beans
½ cup frozen peas
2 baby bok choy chopped
3 large Swiss chard leaves, chopped (or any other green you desire)
3 cups arugula
1 tbs fresh parsley
1 tbs thyme
1 tsp onion powder
1 tsp garlic powder
Cracked pepper to taste
Salt to taste (I have omitted this now and still find the soup delicious)

2 large handfuls fresh basil
3 cloves garlic
2 tbs toasted pine nuts
2 tbs olive oil (recipe called for 4 tbs, I used a small amount of water as replacement)

What to do:
1.)    In a large soup pot combine the water, celery, carrots, and potatoes
2.)    Bring to a boil, add the spices and let simmer for 10 minutes
3.)    Make the Pesto by combining the above in your food processor, set aside
4.)    Into the soup pot add the peas, onions and beans
5.)    Let cook for another 10 minutes
6.)    Next add the bok choy, swiss chard (greens), and arugula
7.)    Cook an additional 2-3 minutes
8.)    Served with a dollop of Pesto on top…stir any leftover Pesto into the soup pot!!!


Adults: 2 hot thumbs up
Kids: 3 thumbs up. 1 not so fond of soup.