Tortellini & Mushroom Soup with Caramelized Onions and Fennel

Ingredients: 2 Tbsp butter 1 Tbsp olive oil 3 large sweet onions, thinly sliced 1 jalapeno, chopped 3 cloves garlic, minced 1 bulb fennel, chopped 1/3 C. white wine 8 cups beef broth (4 C. salted and 4 C. unsalted if possible) 1  package frozen cheese tortellini 1 lb. mixed mushrooms, roughly chopped (I used shitake, cremini, and white) salt […]

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Blistered Tomato Brussel Sprout Salad

Ingredients: 1 Lb. brussel sprouts, trimmed 1/2 red bell pepper 10 oz. cherry tomatoes 1 Tbsp. olive oil plus more to taste lemon juice, to taste parmesan cheese, to taste Salt and Pepper to taste Add brussel sprouts to a large pot of water and set to high. Once it begins to boil, remove from heat and drain, rinsing with cold […]

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Roasted Chickpea and Green Bean Salad

Ingredients: 1 Can chickpeas 1/2 Lb. fresh green beans, trimmed and cut in half 3 cloves garlic, minced 1/2 C. frozen corn, thawed 1/2 red onion, chopped 1 red bell pepper, chopped 2 Tbsp. olive oil Salt and pepper, to taste Preheat oven to 350° In a large bowl, combine chickpeas, green beans, garlic, red pepper and olive oil until […]

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Roasted Sweet Potato and Black Bean Salad

Ingredients: 1 large sweet potato, cut into 1/2″ cubes 1 sweet onion (such as walla walla), chopped 4 cloves garlic, minced 1 1/2 C. corn 1-1/2 C. black beans, rinsed 1 green or red bell pepper, cut into 1/4″ pieces Olive oil 1 Tbsp ground cumin 1-1/2 tsp. smoked paprika Salt and Pepper to taste Preheat oven to 425° Place […]

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