Tomato Dill Soup

Tomato Dill Soup

• 2 tbsp olive oil
• 1 medium sized yellow onion, chopped
• 2 cloves garlic, minced
• 1/4 cup fresh chopped dill
• 1 28oz can crushed tomatoes (I use Eden Foods organic because the can is BPA free)
• 1 cup vegetable stock
• 1 tsp herbes de provence
• 1 tsp salt
• 1 tsp pepper

In a small sauce pan, heat olive oil. Add onions and saute over medium-high heat for five minutes, or until soft and starting to brown. Add garlic and saute for another minute. Add dill, tomatoes, and seasoning, and bring to simmer. Add vegetable stock. Simmer for about half an hour and then puree using either an immersion blender or a stand-alone blender. 

Top with crumbled feta and sprigs of dill.

Butternut Squash Soup

Butternut Squash Soup

• 1 clove of garlic, chopped
• 1 tbsp olive oil
• 2 cups of cubed butternut squash
• 2 1/3 cups of chicken stock, or vegetable stock
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cayenne pepper
• 1 teaspoon ground kosher salt
• 1/2 teaspoon fresh ground black pepper

In a small pot, heat olive oil and garlic until garlic is starting to brown. Add butternut squash and spices and stir, let the squash brown a little before adding the chicken stock. Add chicken stock. Bring to a boil. Let boil for about ten minutes, or until squash is easily pierced by a fork. Using an immersion blender (or a regular blender), puree until it has formed a smooth texture. 

Garnish with bleu cheese crumbles and candied walnuts.

Quiche with Chorizo and Caramelized Onions

Quiche with Chorizo, Caramelized Onions, and Cheees

• 1 link of chorizo sausage (about 100g)
• 1 tbsp olive oil
• 1 shallot, chopped
• 1 small yellow onion, thinly sliced
• 3/4 cup freshly grated parmesan cheese
• 1/4 cup bleu cheese crumbles
• 3 eggs
• 3/4 cup whole milk
• 1 tsp cardamom
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 pie crust, chilled (<-- click for recipe)

Preheat oven to 400F.

In a saute pan, heat olive oil and add shallot and chorizo. Cook for a few minutes until the chorizo is browned and then add the onions. Once the onions are translucent remove from heat.

In mixing bowl, whisk the eggs and milk together. Stir in the cheeses, cardamom, salt, and pepper.

Place the sausage and onion mixture in the prepped pie crust and pour the egg mixture over the meat mixture. Place in preheated oven and cook for about 30 minutes, or until the eggs have set. 

Poached Pears and Bleu Cheese Salad with Candied Walnuts

Hey guys!

Last night I made a wonderful dinner featuring all local and in-season produce. I made  a risotto with butternut squash and chorizo, and a wonderful salad with pears poached in white wine, bleu cheese crumbles, and homemade candied walnuts.

The Salad
(makes 2 servings)

• poached pears (recipe below)
• 1/4 cup bleu cheese crumbles
• 1/4 cup candied walnuts, chopped (recipe below)
• mixed greens (I used 1/2 arugula and 1/2 spinach)
• 1 tbsp balsamic vinegar

This makes two side salads. Take two salad plates and first place a handful of greens on each. Next, sprinkle with the bleu cheese and candied walnuts. Carefully remove the pears from the liquid and arrange on the plate however you find the most aesthetically pleasing. Whisk the balsamic vinegar into the remaining white wine and honey mixture. Drizzle the dressing over salad and enjoy!

Poached Pears 
(makes 2 servings)

• 1 organic pear, peeled, seeded, and sliced into 8 slivers (like an apple)
• 1/2 cup white wine (I used pinot grigio because that is what I was going to drink with my meal)
• 3 tbsp local honey
• 1 tbsp organic balsamic vinegar 

Preheat oven to 400F. 

In a small bowl, whisk together the white wine and honey. Toss the pears in mixture and let sit for at least five minutes. Place pears and sauce into a small baking dish. Bake for about 10 minutes. Set aside until needed for salad assembly.

Candied Walnuts

• 1/4 cup raw walnuts
• 1 tbsp organic cane sugar
• 1 tbsp organic butter

In a saute pan, melt the butter and sugar together. Add the walnuts and cook, keeping a very close eye and constantly stirring, until the liquid starts to turn golden brown. Immediately remove from heat and place on a lined cookie sheet. Make sure to spread the walnuts out so they don't clump. 

Once the walnuts have cooled, give them a rough chop with a chef's knife so that they are easier to eat with the salad.

Black Bean Hummus

Being Greek, I love hummus. In all shapes and forms. I especially love making hummus with black beans! The black beans have such a natural creaminess already that you don't even need to add tahini (but you totally can if you want). The cayenne and cumin give it a nice Southwestern flavor, and you can dip just about anything in it!

Here's my take:

Black Bean Hummus

• 1 15 ounce can of black beans, drained and rinsed
• 2 tsp olive oil
• 1 tbsp water
• 1 tsp fresh ground black pepper
• 1 tsp ground cayenne
• 2 tsp kosher salt
• 1 tsp cumin

Combine all ingredients in a food processor. Adjust thickness or creaminess as needed with water and olive oil. Serve with extra olive oil drizzled on top, as well as some cayenne, salt, and ground black pepper. 

Serve with pita chips or whatever fresh veggies you like! This can also be used as a great spread on sandwiches. 

Italian Meatballs

Italian Meatballs- makes 8 2-inch large meatballs

• 1 Lb Lean Ground Beef, room temperature
• 1/3 Cup Bread Crumbs
• 1 Egg, room temperature
• 1/4 Cup Onion, finely chopped
• 2 Garlic Cloves, minced
• 1 Tbsp. Olive Oil
• 2 Tsp. Kosher Salt
• 1 1/2 Tsp. Fresh Ground Black Pepper

Preheat oven to 350F.

In a saute pan, soften onion and garlic with olive oil over medium heat for about five minutes. Remove from heat when finished. In a bowl, combine all ingredients. Work with hands until all ingredients are well incorporated. The meat should be moist, but not sticking to your hands. Form into two-inch balls and place on a cookie sheet.

Cook for about 20 minutes, or until meat is browned through (slice one ball open with a knife to be sure). 

Note- If you are serving with spaghetti sauce or red sauce, then you should put the meatballs in the sauce right after they come out of the oven. If you are serving them by themselves, then cover with tinfoil and wait a few minutes after taking out of the oven before serving.

Serve with spaghetti noodles or orzo.

Untraditional Spaghetti

Hey hey!

I love making spaghetti with untraditional flavors. Today I used herbes de provence (seems I've been making a lot with that lately ;] ) and cayenne! So good! And extra, extra fresh garlic :]

Enjoy!

Easy Homemade Spaghetti

• 2 Tbsp Butter
• 4 Small Garlic Cloves, minced
• 1 Small Yellow Onion, minced
• 1 Tsp EVOO
• 1 Lb Lean Ground Beef
• 2 Tbsp Herbes de Provence
• 2 Tsp Cayenne Pepper
• 2 Tsp Fresh Ground Black Pepper
• 2 Tsp Kosher Salt (you'll need more if you are like me and like a lot of salt)
• 20 Ounces Canned Tomato Sauce
• 1 Tbsp Tomato Paste (no salt added)
• 2/3 Cup Water

In a pot with a thick bottom, melt butter over very low heat. Add garlic and cook for five minutes. Once garlic is lightly browned, add the onion and olive oil and turn heat up to medium. Season with some salt and pepper. Cook for five more minutes until onions are softened.

While onions and garlic are cooking, brown the beef in a separate pan. Once beef is finished, drain and add it to the onion and garlic. Add the herbes de provence. Stir and let cook for a few more minutes. Next, add the tomato sauce and water. Once it has heated all the way through add the tomato paste and stir until it has incorporated. Add the cayenne and remaining seasoning. Cover and let cook over very low heat for twenty minutes. Adjust seasoning as needed. 

Serve over whole grain spaghetti noodles, cooked al dente. 

Bon Appetit!