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.