Veggie sandwich for brunch/lunch

Veggie sandwich for brunch/lunch

Toasted whole-grain bread topped with avocado, hummus, sliced tomato, cucumber, and baby kale.

Advertisements

Oven-roasted New Potatoes

Oven-roasted New Potatoes

Cut potatoes in half and toss in extra-virgin olive oil, chopped fresh rosemary, and salt and pepper to taste. Spread evenly on a baking sheet covered with parchment paper, and bake in the oven at 450 F for about 35 minutes. Top with fresh mint and sliced Spanish or other sweet onion.

Vegan 2014!

Minestrone Soup

Minestrone Soup

2 medium onions, peeled and chopped
1/4 c extra-virgin olive oil
2 carrots, trimmed, peeled, and diced
2 celery sticks, trimmed and diced
5 garlic cloves, peeled and minced
Large handful chopped Italian parsley
10 fresh basil leaves, cut into julienne
6-8 Roma tomatoes, stem ends removed, coarsely chopped
2 zucchini, ends trimmed, cut into dice
1/4 head cauliflower, broken into flowerets
2 medium russet potatoes, peeled and diced
1 16-oz can white beans with liquid
2 quarts vegetable broth (low sodium)
Salt and freshly ground black pepper to taste
4 oz dried pasta (little shells, or elbow)

Saute the onion in olive oil in a large soup pot until it begins to wilt. Add the carrots, celery, and garlic. Continue to sauté vegetables over moderate heat until they are half cooked, approximately 15 minutes Add the parsley, basil, and tomatoes, and continue sautéing. When tomatoes begin to break down and release their juice, add the zucchini, cauliflower, potatoes, beans with their liquid, vegetable broth, and salt and pepper to taste. Bring the Soup to a simmer and cook until all the vegetables are tender and the broth is flavorful, approximately 40 minutes. Just before ready to serve add the pasta and cook until tender.

Recipe Credit: Cucina Rustica by Viana La Place & Evan Kleiman, Copyright 1990.

%d bloggers like this: