The Perfect Soup

I don't just give that title away, you know. This soup really is everything I could ever want in a soup. It's light, and so flavorful, and slightly sweet, but full-bodied at the same time. Oh. It's perfect.

Butternut Squash Apple Soup

1/4 cup olive oil
1 2-lb butternut squash, peeled, seeded, and cut into 2-inch pieces
2 Gala apples, peeled, cored, and cut into 2-inch pieces
1 onion, peeled and coarsely chopped, about 1 cup¾ tsp curry powder
3/4 teaspoon ground nutmeg
3/4 teaspoon curry powder
1/2 teaspoon ground cardamom
1 cup apple cider
1 quart vegetable stock
1/2 teaspoon salt
1/4 teaspoon ground white pepper

In a large stock pot heat your oil over medium heat, then add in the squash, apples, and onion, sauteing for 10-15 minutes until the onions are translucent. Add in your nutmeg, curry powder, and cardamom- saute until your onions start to brown. Then add in the apple cider, bring to a boil and cook for 3 more minutes, add in your vegetable stock, salt and pepper. Once again, bring to a boil, then reduce to a simmer and cover partially with a lid. Simmer for 35 minutes, then allow to cool before blending it in batches. Return to stove to reheat before serving. Makes 5 large bowls.

Optional croutons: I cut up some slices of multi-grain bread, tossed it in some olive oil, salt, garlic powder, and pepper and stuck it in the oven under the broiler setting until they were crisp.

Recipe adapted from Orangette

Purple Potato Mash with Rosemary and Caramelized Onions

I love mashed potatoes, I am totally a carb and comfort food kind of girl. When I discovered I had gorgeous purple potatoes in my basket this week from the food co-op I knew I wanted to do a mash.

1 1/2 pounds purple potatoes
Kosher salt
1/2 cup almond milk
4 tablespoons non-dairy butter
4 tablespoons rosemary, chopped finely
2 tablespoons olive oil
1/2 large white onion, sliced into half moons
1 tablespoon garlic, minced

In a large pot filled with cool water add the potatoes and a large pinch of kosher salt, bring to a boil and reduce to a simmer, cooking for 25 minutes or until potatoes are very tender. Meanwhile, In a saucepan over medium-low heat add the milk, garlic, and rosemary to seep. In a separate saute pan add the olive oil and onions, cook for 10-15 minutes, until caramelized, over medium heat. Remove the carmelized onions from the heat and chop them into little pieces. Once potatoes are done, drain them and place them in a bowl along with the butter and mash the potatoes using a potato masher. Then, using an electric beater whip the potatoes as you pour in the milk mixture. Once the potatoes are at the consistency of your liking fold the onions in, add salt to taste, and serve!

Recipe adapted from Daphne Oz

Zach's Favorite Smoothie

Years ago when my brother and I were younger my parents would load us into the car, along with our German Sheppard Daisy, and take us to the dog park where we spent hours running around trying to get Daisy to do fancy tricks, burning up more energy than our German Shepard ever could. ((Side note: where did all my extra energy go?)). Afterwards we'd stop by Jamba Juice and order a Berry Lime Sublime smoothie to cool off. It's been years since I've had one of those smoothies, but everytime I make this smoothie at home my brother always says it tastes just like our childhood.

1 large extra ripe banana, frozen
1 ripe peach, frozen
1/2 cup mixed berries (raspberries, blackberries, blueberries), frozen
1/2 cup vanilla almond milk (I use mine, but you can sub for store bought or replace with water)
1/2 cup water

In a high speed blender (I use my trusty vitamix) blend all ingredients, adding more water if necessary. Makes enough for two servings.

Yes- you can use none frozen fruit, it won't be as frosty, but that's okay. I use frozen fruit because I always have it on hand. Because this is my go-to smoothie I buy bananas in bulk, once they're super ripe I peel them and toss them in the freezer. Because it's peach season I'm able to get really delicious peaches, so I also buy those in bulk, slice them up and freeze them. And I always keep a bag of mixed berries in the freezer, ironically Costco has large bags of organic mixed berries and the price is hard to bargain with. That's basically my freezer in a nutshell.

Sauteed Sugar Snap Peas

This is one of those quick, throw together recipes- very forgiving and very satisfying. There is something about the freshness of a sugar snap that I just love.

1 bag sugar snap peas, washed and trimmed
1 tablespoon olive oil
Heafty punch of salt
Ground pepper, to taste
Favorite herb blend (I used fresh rosemary and fresh thyme)

In a pan over medium heat add the olive oil, once hot throw in the sugar snaps and saute until crisp-tender, about 4-5 minutes. Throw in your salt, pepper, and herbs and saute another minute; remove from heat and serve.

Bourbon Roasted Figs with Cream Cheese Dollop and Honey Drizzle

Tucked away inside my beautiful box of produce that was delivered by my local co-op was a lovely box of figs. The second I saw them I knew I wanted to make a dessert with them by tossing them in some liquor and roasting them off. A friend of mine, who also gets the same co-op box, texted me when she saw the figs and we immediately started bouncing recipe ideas off eachother. We both ended up with some truly inspirsed, and absolutely beautiful desserts.

5 ripe Brown Turkey figs
2 tablespoon bourbon
2 tablespoons maple syrup (or honey/agave)
1 pinch cinnamon (or preferred spice)
1 teaspoon Diaya chive and onion cream cheese style spread
6 walnuts, roughly chopped
Honey/agave, to drizzle

Wash the figs, then slice them into quarters and toss them with the bourbon, maple syrup, and cinnamon. Layer them in a glass baking dish (pouring any excess sauce over top), and bake at 350°F for 10 minutes, then turn on the broiler and continue to cook for another 5. You want the tops to get slightly browned in some areas. Divide the figs into two small dessert bowls and arrange neatly, spooning over any excess baking liquid over top of the figs. Add a small dollop (roughly half a teaspoon of Diaya cream cheese) to the center of each fig arrangement. Add some chopped walnuts, drizzle with honey and serve warm.

Makes 2 delicious servings

White Wine Sauteed Spinach with Sun-dried Tomatoes

This is ridiculously easy, and it's something I make often. I'm a big fan of sauteed spinach, it's quick and really satisfying.

1 tablespoon olive oil
2 garlic cloves, minced
2 large bags of spinach
6 sun-dried tomatoes, herb and oil packed, diced
1/4 cup white wine of your choice (I used a pinot grigio)

In a hot pan saute your garlic until fragrant. Add in your spinach an saute until it starts to wilt (this happens quickly). Add in your diced sun-dried tomatoes and wine. Saute until the wine cooks out, careful not to overcook the spinach. Serve immediately!

Spinach shrinks down from a huge bag to a tiny portion. I'd say this makes 4 very small sides, or 2 large sides.

Roasted Carrots with Olive-Mint Dressing

 Roasted Carrots pictured in the middle

2 tablespoons olive oil
1 teaspoon red wine vinegar
1/2 teaspoon Dijon mustard
1 pound carrots, peeled and cut into round discs
1 garlic clove, minced
2 tablespoons Kalamata olives, pitted and chopped
1 tablespoon capers
2 tablespoons fresh mint, chopped
2 tablespoons raw unsalted macadamia nuts, coarsely chopped

Roast the carrots in the oven in half the olive oil until al-dente at 350°F. Meanwhile mix the remaining ingredients together in a bowl. Once the carrots are out of the oven, toss the carrots in the mixture and serve.

Recipe adapted from Susie Middleton