Spring Green Minestrone

Serves 4-6

Ingredients

2 tablespoons olive oil

1 onion, diced

2 cloves of garlic, minced

2 quarts chicken stock

1 cup dried macaroni

1 15 oz can cannellini beans

½ lb. asparagus, tips trimmed, cut into 1-inch pieces

½ cup frozen peas

10 oz fresh spinach, roughly chopped

Salt

Pepper

Freshly grated parmesan

¼ cup fresh basil, cut into chiffonade

Preparation

1. Heat oil in large sauce pan. Add onions, sauté 2-3 minutes. Add garlic, sauté until fragrant.

2. Add chicken stock and bring to a boil. Add macaroni and reduce heat to simmer. Cook 6-7 minutes, add beans, asparagus and peas. Cook 2-3 minutes or until asparagus is tender.

3. Add spinach and stir in until it wilts. Season to taste with salt and pepper. Top with parmesan and basil.

Roasted Carrots and Cauliflower with Root Vegetable Puree

Serves 4-6

Ingredients

2 lbs. carrots, cut into 3-inch by ½ inch sticks

½ head of cauliflower, cut into florets

2 tablespoons olive oil

1 teaspoon thyme (preferably fresh), minced

4 tablespoons butter

1 onion, chopped

1 ½ lbs potatoes, peeled and diced

1 ½ lbs parsnips, peeled and diced

1 lbs turnips, peeled and diced

2 cloves of garlic, minced

2 cups chicken stock (or vegetable)

Salt

Pepper

Preparation

1. Preheat oven to 400F. Toss carrots and cauliflower with olive oil, thyme and salt. Spread on baking sheet, and roast until tender about 20 minutes.

2. Meanwhile, heat butter in large sauce pan. Add onions and sauté over medium heat until tender. Add potatoes, parsnips and turnips. Cook for another five minutes. Add garlic and stock. Bring to boil and then reduce heat. Simmer for until vegetable are completely tender, about 15 minutes.

3. Remove root vegetables using slotted spoon. Reserve cooking liquid. Puree vegetables using electric mixer, add cooking liquid if need. Add remaining butter and season with salt and pepper.

4. Serve with roasted carrots and cauliflower.

Winter Vegetable Biryani

Serves 6-8

Ingredients

2 cups brown rice

3 tablespoons butter

2 cloves garlic, minced

2 teaspoons ginger, minced

1 ½ teaspoons coriander

1 ½ teaspoons allspice

½ teaspoon turmeric

1 teaspoon cumin

1 onion, chopped

2 medium potatoes, peeled and diced

2 carrots, peeled and diced

2 cups of broccoli, cut into small florets

4 cups water

Salt

½ cup cilantro, chopped

Procedure

1. Wash the rice and drain it. Heat one tablespoon of butter in a saucepan. Add rice and sauté
for 3-5 minutes. Set aside.

2. Heat up remaining butter in another saucepan. Add ginger, garlic, coriander, allspice,
turmeric, and cumin. Sauté for 1-2 minutes. Add onion, potatoes, carrots and broccoli. Sauté
for another 3-5 minutes. Add rice. Sauté for 2-3 minutes. Add water and salt. Bring to a boil
and reduce. Cover and simmer over low heat for about 30 minutes.

3. Garnish with cilantro.

Kale and White Bean Minestrone

Serves 4-6

Ingredients

1 tablespoon olive oil

1 onion, chopped

2 garlic cloves, minced

2 carrots, peeled and diced

1/2 tsp thyme

4 cups chicken broth

1 can (28 oz)  diced tomatoes

1 can (15 oz) white beans, drained and rinsed

1 lb kale, stalks removed, coarsely chopped

¼ cup elbow macaroni

Salt

Pepper

Parmesan, freshly grated

Accompaniment: crusty bread

Procedure

1. Heat oil in large sauce pan. Sauté onions and garlic for 1-2 minutes. Add carrots, sauté for another two minutes.

2. Add thyme, tomatoes, and chicken broth. Bring to boil, reduce heat, and simmer for 10 minutes.

3. Add beans and pasta, and cook for another 10-12 minutes or until pasta is al dente.

4. Season with salt and pepper.

5. Top with grated parmesan cheese and serve with crusty bread.