Browsing Tag

vegetables

Immunity Boosting Vegetable Soup

I’ve been on a mission to keep our family healthy over the holidays, so I made a list of all the immunity boosting ingredients that popped to mind and crammed them all in a single soup that I will forever consider the official Sundquist family Immunity Boosting Vegetable Soup.

You could make this with vegetable stock. You could add some jalapeno’s for some heat. You could add chicken for extra protein. You could add fresh herbs like basil or cilantro. There are many variations and things you could play around with to make it your own official family soup:)

I hope this Immunity Boosting Vegetable Soup is as cozy inducing and delicious for your family as it is for ours.

Ingredients
2 T. olive oil
1 large onion, diced
5 garlic cloves, thinly sliced
2″ piece of fresh ginger, finely chopped
2 T. dried ground turmeric
1 lime, juiced
1 can of unsweetened coconut milk or cream
2 large carrots,
1 red bell pepper, diced
4 c. cauliflower, stems and florets cut into 1″ (bite sized) pieces
1/2 c. golden raisins
1 qt. chicken stock
4 c. kale, sliced
1 c. frozen peas
salt and pepper, to taste

Method
1.) Heat olive oil in a large soup pot over medium heat.
2.) Add onion, garlic and ginger. Cook for a around five minutes, stirring continuously.
3.) Add turmeric and cook another minute more.
4.)  Add coconut milk and lime juice and give a good stir with a wooden spoon to get any caramelized bits off the bottom of the pot.
5.) Add carrots, red bell pepper, cauliflower, golden raisins and chicken stock. Bring soup to a simmer.
6.) Let soup cook until carrots and cauliflower are tender around 20 minutes.
7.) Add the kale and frozen peas. Cook another five minutes.
8.) Add salt and pepper as needed.

Component in Action
-Enjoy simply as a cozy, immune boosting soup
-Spoon over baked sweet potatoes
-Spoon over rice or quinoa

 

Ratatouille

There is a window of time each year where the stars align, the warm winds blow during the day (and maybe could do a better job of cooling at night) but hey it’s worth it, because the queen of all summer dishes has arrived…ratatouille.

The summer staple is smooth and elegant, has a complex texture, bright and bold flavors, and can be enjoyed in oh so many ways. Ratatouille originated in Nice, France where poor farmers cooked this simple vegetable stew to put to use vegetables available to them in the summer months.

This is also where the dried herb blend, herbs de Provence comes in. There are many variations to this regionally inspired spice blend, but the key ingredients are:
summer savory
thyme
basil
marjoram
lavender
parsley
oregano
tarragon
fennel seed and
mint.

This is optional, but adds a third dimension to the dish. I kind of think of it as without herbs de Provence you are sitting in a beautiful restaurant enjoying a simple and delicious summer lunch. When you add herbs de Provence to ratatouille, it’s like the window next to your table is pushed open and a balmy summer breeze enters the room. All of a sudden you notice the garden outside, you can smell the fresh herbs and onions growing just a stones throw away, the stalks of purple lavender sway back and forth and you relax back into your chair and reach for your wine, THAT’S the (totally optional of course) magic of this herb combination.

This recipe calls for the vegetables to be cut into a 1/2 inch dice. You can easily change this to 1 or even 2 inch. This is a rustic dish so it is not as important how big or small the pieces are, but rather that all the pieces are roughly the same size so they cook evenly.

Ingredients
4 T. Olive oil
1 T. Herbs de Provence
Pinch of dried chili flakes (optional)
1 large red onion, 1/2 in. dice
5 garlic cloves, thinly sliced
2 T. Tomato paste
1 medium eggplant, 1/2 in. dice
2 red bell peppers, 1/2 in. dice
2 medium zucchini, 1/2 in. dice
3 ripe medium tomatoes, 1/2 in. dice (or can of whole tomatoes, crushed)
Salt and pepper to taste
1/2 c. Fresh basil leaves, sliced or torn

Method
1.) preheat oven to 400.
2.) heat oil in a Dutch oven style heavy bottomed pot over medium heat.
3.) add herbs de Provence, dried chili flake and cook for a minute or two.
4.) add onion and garlic and cook for about five minutes stirring frequently.
5.) add tomato paste and cook another minute.
6.) add eggplant, red bell pepper, zucchini and tomatoes to pot and stir everything together.
7.) transfer pot to oven and cook for about one hour.
8.) add fresh basil before serving.
9.) enjoy hot or cold!

Components
-serve over pasta or quinoa
-enjoy warm on its own
-serve over squash or sweet potatoes
-serve cold on sandwiches
-serve on toasted bread
-serve over polenta/grits

Italian Salsa Verde

Italian salsa verde is one of the simplest classic sauces in Italy, not to be confused with the equally delicious but entirely different south of the border version made with tomatillo and jalapeno. This sauce is all about olive oil and parsley. The ingredients are so basic you can kind of whip this up fast and on the fly if you need a last minute dip, sauce or spread.

You can chop it by hand or pulse it a few times briefly in a food processor. Here’s the thing and it just might be my favorite thing, there is no right or wrong way here. What matters is that it makes a weekend night dinner not only delicious but fast. You are not cutting corners or compromising because something in a jar is easier. I guarantee you can make this faster than it takes to heat up a jar of pasta sauce.

I like basil so I use half parsley and half basil. It’s up to you. You could use all parsley or even add mint. Classically this is made with capers. But if I have a tub of olives or cornichons in the fridge I’m gonna use them instead. The last time I made this I didn’t have capers but I did have some gorgeous little red pickled peppers, so I used them and the end results was a zesty and herby treat for our grilled flank steaks a couple weeks ago.

Ingredients
1 c. flat leaf parsley (clean, leaves and thin stems)
1 c. basil leaves
1 lemon (zest only)
1 garlic clove (peeled)
1 T. dijon mustard
1 anchovy rinsed and drained (optional)
¼ c. capers, olives, cornichons or pickled peppers (make sure to pit the olives)
½ c. olive oil
Salt + pepper to taste

Method

  1. If you make using a food processor, add everything to the processor and pulse a few times. Check seasoning to see if you need to add any additional salt and pepper and BOOM you’re done!!
  2. If you want to chop by hand, chop garlic and lemon zest until finely chopped. Put in bowl.
  3. Roughly chop parsley and basil and add to bowl.
  4. Chop anchovy and add to bowl.
  5. Chop capers and add to bowl.
  6. Stir in dijon, olive oil, salt and pepper. Check seasoning.

Component in Action
-a dip for crudite (aka raw veggies)
-a sauce for grilled fish and meats
-add lemon juice and make into a zesty salad vinaigrette
-a drizzle for roasted or grilled veggies
-a spread for croustinis (aka toasted bread slices)
-a delicious pasta sauce