Creamy Roasted Tomato-Garlic Soup

I usually need grilled cheese as a bribe for my family to enjoy tomato soup for dinner. My daughter loved this soup even more than the grilled cheese! 🙂

This recipe was adapted from Food 52.com, contributed by Carolina Gelen. I modified the method and proportions. It was a quick dinner packed with flavor. Perfect with our grilled cheese sandwiches and giant green salad.

We swirled pesto into the soup just before serving. Additional cream or crème fraîche could also be added.

Yield: Serves 4 to 5

• extra-virgin olive oil
• 1300 grams grape or cherry tomatoes (about 4 cups)
• 2 yellow onions, roughly chopped
• 2 heads of garlic, halved crosswise
• 2 to 4 sprigs of basil
• 2 large sprigs of thyme
• 1 or 2 red chiles, optional (I omitted it)
• coarse salt and freshly ground black pepper
• 1 cup full-fat coconut milk or heavy cream (I used one 13.5 oz can of coconut milk), plus more for serving, as desired
• 1 cup vegetable or chicken stock, plus more as needed
• homemade or store-bought pesto, for serving, optional
• grilled cheese sandwiches or fresh bread, for serving, optional

1. Heat the oven to 450°F (230°C). (I set my oven to convection roast.)
2. Drizzle some oil into a deep baking dish. (I used a large enameled cast iron baking dish.)
3. Add in the tomatoes, onion, basil and thyme, and chile (if using). Drizzle more olive oil on top, plus a big sprinkle of salt and pepper. Mix to coat. Add the garlic cloves, cut side down, nestled into the other ingredients.
4. Roast for 25 to 40 minutes, until the tomatoes are slightly charred. (I roasted mine for 38 minutes.)
5. Remove from oven and let cool for 5 to 7 minutes. Remove and discard the thyme. Remove garlic cloves from the papery skin.
6. Add the rest of the ingredients to a blender, along with the coconut milk and stock. (I used a Vitamix on the hot soup setting.) Remove the little plug from the blender lid, then cover the lid with a kitchen towel and blend until smooth.
7. Taste and adjust the salt and pepper if needed. Adjust consistency with additional stock, as needed.
8. Serve drizzled with pesto and/or cream with a grilled cheese sandwich and green salad, as desired.

Mixed Vegetable Curry (Mix Sabji)

This dish could be made with any assortment of leftover vegetables in the refrigerator. It was healthy and flavorful.

The recipe was adapted from Chetna’s 30 Minute Indian: Quick and Easy Everyday Meals by Chetna Makan. I must mention that prepping all of the vegetables was not taken into account when including this dish in a 30-minute meal cookbook! I did double the recipe though. It was worth the extra time.

I served it over brown Basmati rice with warm naan on the side. Topping it with cucumber raita was also suggested in the original recipe.

Yield: Serves 4

• 4 T canola or sunflower oil
• 2 tsp cumin seeds
• 2 tsp black mustard seeds
• 2 bay leaves
• 3 large yellow onions, finely chopped
• 2 jalapeños, seeded, if desired
• 6 garlic cloves, grated or pushed through a garlic press
• 2-inch piece of fresh ginger root, peeled and grated
• 2 tsp coarse salt
• 2 tsp ground turmeric
• 1 tsp chili powder
• 2 tsp garam masala
• 2 tsp amchur (mango powder) or tamarind concentrate
• 1 tsp granulated sugar
• 3 large tomatoes, finely chopped
• 200 ml (7 oz) boiling water

For the Vegetables:

• 4 T canola or sunflower oil
• 1 head cauliflower, cut into small florets
• 4 carrots, peeled and cut into small pieces
• 12 oz green beans, trimmed and cut into 1-inch pieces

To Serve: (as desired)

• brown Basmati rice
• warm flatbread such as naan
• cucumber raita or whole milk plain yogurt

1. If desired, mince the jalapeños and garlic in a food processor; remove and set aside. Chop the onions in a food processor; set aside.
2. Heat the oil in a pan (with a lid available) and add the cumin and mustard seeds as well as the bay leaves.
3. Once the spices start to sizzle, add the chopped onions with the jalapeños and cook over medium heat for 10 minutes, or until golden.
4. Add the garlic and ginger and cook for 30 seconds to 1 minute.
5. Meanwhile, heat the oil for the vegetables in a large frying pan.
6. Add all of the vegetables and cook them over medium to high heat for 8 to 10 minutes until lightly colored.
7. Stir the salt, ground spices and sugar into the onions with the tomatoes and cook for a minute.
8. Add the vegetables and pour in the boiling water.
9. Cover and cook over low heat for 10 minutes until the cauliflower is tender.
10. Serve with rice and/or flatbread, as desired. Top with yogurt or raita, if desired.

Chickpea, Quinoa & White Bean Chili

This dish was a fun, delicious, and healthy dinner. Everyone in my house loves a meal that involves assorted toppings! 🙂

The recipe was adapted from Antoni Let’s Do Dinner by Antoni Porowski of Queer Eye. The chili published in his last book is one of our absolute favorites, so I knew that we had to try his vegan version (vegetarian with the optional sour cream and cheese toppings).

We ate it with cornbread muffins on the side. Wonderful.

Yield: Serves 4 to 6

For the Chili:

• 3 T olive oil
• 1 large onion, coarsely chopped
• 1 large red bell pepper, cored, seeded, and chopped
• 5 large garlic cloves, finely chopped
• Kosher salt
• 2 1/2 cups water or a combination of stock and water
• 2 T tomato paste
• 1 T chili powder
• 2 tsp ground cumin
• 1 1/2 tsp dried oregano
• 1 (28 oz) can crushed tomatoes, preferably fire-roasted
• 1 (15 oz) can cannellini beans, rinsed and drained
• 1 (15 oz) can chickpeas, rinsed and drained
• 1 T finely chopped chipotle chilies in adobo, plus more to taste (about 1 medium chile)
• 2 tsp packed light brown sugar
• 1/2 cup tricolor quinoa, rinsed

For the Toppings:

• coarsely crushed or broken tortilla chips
• sour cream
• shredded Mexican cheese blend, cheddar, or pepper Jack cheese
• sliced or cubed avocado
• chopped red onion or sliced scallions
• canned mild green chilies or sliced fresh or pickled jalapeños
• chopped fresh cilantro

1. Heat the oil in a Dutch oven or other large heavy-bottomed pot over medium heat. (I used a large enameled cast iron Dutch oven.)
2. Add the onion, bell pepper, garlic, and 1 teaspoon coarse salt; cook, stirring frequently, until the vegetables are softened, about 8 minutes.
3. Meanwhile, dissolve the tomato paste in 2 1/2 cups water or in a combination of stock and water. (I used 1 cup stock and 1 1/2 cups water.)
4. Stir the chili powder, cumin, and oregano into the onion mixture and cook, stirring, until the spices begin to stick to the bottom of the pot, about 1 minute.
5. Add the tomatoes, beans, chickpeas, chipotles, brown sugar, 1 teaspoon coarse salt, and the tomato paste mixture. Increase the heat to medium-high and cook, stirring occasionally, until the mixture reaches a low boil.
6. Add the rinsed quinoa, reduce the heat to maintain a simmer, and cook, stirring occasionally, until the quinoa is tender, about 25 to 35 minutes.
7. Remove the chili from the heat and adjust the seasonings and chipotle to taste.
8. Add the water to thin, if desired.
9. Serve with assorted toppings (and cornbread, if desired).

Pasta with Pestocado (Avocado Pesto) & Broccoli

According to America’s Test Kitchen, Pestocado is the “hottest new ‘it’ sauce.” Avocado replaces the cheese in this full-flavored pesto. It was creamy and delicious.

The recipe was adapted from America’s Test Kitchen’s cookbook, More Mediterranean, via americastestkitchen.com. I modified the method and used linguine fini, Meyer lemon, walnuts, and two garlic cloves. Easy and great.

Yield: Serves 4 to 6

• 1 T table salt, for cooking broccoli and pasta
• 12 to 16 ounces broccoli, florets cut into 1-inch pieces, stalks peeled and sliced 1/4 inch thick
• 1 pound spaghettini, or spaghetti
• 1 ripe avocado, halved and pitted
• 1 cup fresh basil leaves, plus more for garnish
• 1/2 cup shelled pistachios or walnuts, toasted and chopped, divided
• 3 anchovy fillets, rinsed
• 2 tsp toasted fennel seeds
• 2 garlic cloves, minced
• 1/2 tsp coarse salt
• 1 teaspoon grated lemon zest plus 1 tablespoon juice (I used Meyer lemon)
• 1/4 cup (4 T) extra-virgin olive oil, plus extra for drizzling
• freshly ground black pepper

1. Heat an oven to 375 degrees F. Spread the nuts in a single layer on a rimmed baking sheet and toast until browned and fragrant, about 5 minutes. Set aside to cool. Coarsely chop.
2. Bring 4 quarts water to boil in large pot. Add 1 tablespoon table salt and broccoli stalks and cook for 1 minute. Add florets and cook until stalks and florets are tender, 2 to 3 minutes.
3. Using slotted spoon, transfer broccoli to colander set over bowl (do not discard boiling water). Let broccoli drain and cool slightly, about 5 minutes; set aside.
4. Add pasta to reserved boiling water and cook, stirring often, until al dente. Reserve 1 cup cooking water, then drain pasta and return it to pot.
5. Process 1 cup broccoli, 1/2 cup pasta cooking water, avocado, basil, 1/4 cup chopped nuts, anchovies, fennel seeds, garlic, lemon zest and juice, and coarse salt in food processor until smooth, about 30 seconds, scraping down sides of bowl as needed.
6. With processor running, slowly add oil until incorporated, about 15 seconds.
7. Add pesto to pasta in pot and toss until sauce evenly coats pasta, adjusting consistency with remaining reserved cooking water as needed.
8. Stir in remaining broccoli and season with salt and pepper to taste.
9. Sprinkle with remaining 1/4 cup pistachios. Garnish with fresh basil and drizzle with extra oil, as desired. Serve.

Eggplant, Tomato, & Chickpea Tagine

Lucky me! My friend gave be several beautiful eggplants from her garden. This flavorful North African vegetarian stew was a perfect way to use them. I served it over whole wheat couscous as well as with warm flatbread to soak up all of the delicious sauce.

The recipe was adapted from 177milkstreet.com. I modified the recipe to prepare it in my stove top pressure cooker. I also increased the amount of garlic, substituted my CSA beefsteak tomatoes for half of the grape tomatoes, and omitted the harissa. We ate it with steamed CSA broccolini on the side. It was healthy and hearty vegetarian feast.

Yield: Serves 6

• 4 T extra-virgin olive oil
• 8 medium to large garlic cloves, roughly chopped
• 1 medium yellow onion, roughly chopped
• 2 cups (1 pint) grape or cherry tomatoes, halved
• 2 large beefsteak tomatoes, cut into 1/2-inch pieces (or substitute an additional 2 cups (1 pint) grape or cherry tomatoes)
• 4 tsp finely grated fresh ginger
• 1 1/2 tsp ground cumin
• 1 tsp sweet paprika
• 1/4 tsp ground cinnamon
• 2 1/2 tsp Kosher salt, plus more
• 1 tsp freshly ground black pepper, plus more
• 2 pounds eggplant, trimmed and cut into 1-inch chunks
• 15 oz can chickpeas, rinsed and drained
• freshly squeezed juice from 1/2 of a lemon, plus lemon wedges to serve, if desired
• 1 cup lightly packed fresh cilantro leaves, finely chopped
• harissa, for serving, optional (as a topping for a little spice)
• whole wheat couscous, for serving (I cooked 1 cup of couscous per the package directions)
• warm flatbread, for serving, optional (I served it with naan)

1. In a stove top pressure cooker (or a 6-quart Instant Pot), sauté the oil and garlic over medium heat, stirring often, until golden brown, about 30 seconds to 1 minute. 
2. Add the onion, tomatoes, ginger, cumin, paprika, cinnamon, 2 1/2 teaspoons coarse salt and 1 teaspoon pepper. Cook, stirring occasionally, until the tomatoes begin to release some of their juices, 2 to 4 minutes.
3. Stir in 1/4 cup water, scraping up any browned bits. Gently stir in the eggplant, then distribute in an even layer.
4. Lock the lid of the pressure cooker (or Instant Pot) in place. Over medium heat, bring to low pressure (first line on a stove top pressure cooker). Cook for 3 minutes.
5. Meanwhile, cook the couscous. Set aside.
6. When pressure cooking is complete, quick-release the steam by moving the pressure valve to vent. Carefully open the pot.
7. Gently stir in the chickpeas and lemon juice, then taste and season with salt and pepper.
8. Stir in the cilantro.
9. Serve over couscous garnished with additional cilantro, drizzled with additional oil (I omitted it) and with warm flatbread and lemon wedges on the side, as desired.

Farro with Roasted Tomatoes, Pesto & Spinach

I love a dish involving warm dressing and wilted greens. I am also in love with farro- and pesto. This full-flavored vegetarian dish was made for me! Loved it. 🙂

This recipe was adapted from The New York Times, contributed by Yasmin Fahr. I used homemade pesto, Campari tomatoes, and several of the modifications and options that were suggested in the original recipe for ingredient substitutions.

It was incredible as a summer dish but could easily be served in any season with all of the possible variations. It can be served warm, cold, or at room temperature. The dish could also be topped with a protein such as grilled chicken, scallops, or shrimp, if desired. We ate it for dinner with roasted CSA vegetables and a green salad. It would also be lovely for a special lunch or brunch. Fabulous.

Yield: Serves 4

• coarse salt and freshly ground black pepper
• 1 cup farro, rinsed (I used Trader Joe’s “10 minute” Farro)
• 2 pints (4 cups) cherry or grape tomatoes or 2 pounds of Campari tomatoes (12-14 tomatoes)
• 1 red onion, peeled, quartered and cut into 1-inch wedges keeping the root intact (I cut a large red onion into 8ths)(can substitute shallots)
• 2 tablespoons olive oil, plus more for the farro
• 1/4 to 1/2 teaspoon red-pepper flakes
• 1/4 cup (4 T) store-bought or homemade pesto, plus more to taste (recipe below)
• 1 lemon, zested (about 1 tablespoon) and juiced (about 2 tablespoons)
• 2 packed cups baby spinach, arugula, Swiss chard (stemmed & chopped), or baby kale
• 1 (4 oz) ball fresh mozzarella or burrata, torn into chunks, or 1/2 cup ricotta salata or feta, crumbled, optional (I used 4 oz crumbled feta)
• 1/4 cup fresh flat-leaf parsley or basil leaves and tender stems, chiffonade or roughly chopped, for garnish

1. Heat the oven to 400 degrees. (I set my oven to convection roast.)
2. Bring a large pot of well-salted water to a boil. Add the farro and adjust the heat to maintain a medium boil. Cook uncovered, stirring occasionally to make sure nothing is sticking to the bottom, until tender and not too chewy, about 10 to 30 minutes. (I used Trader Joe’s “10-minute” Farro which cooked in 10 minutes)
3. Meanwhile, on a parchment paper-lined, rimmed sheet pan, combine the tomatoes and onion wedges with the oil, making sure everything is well coated and glistening, then season with salt, pepper and the red-pepper flakes. Roast until the tomatoes blister and slightly deflate, 20 to 30 minutes.
4. When the farro is done, drain, then pour into a serving bowl or back into the pot. Toss with some olive oil, then mix in the pesto.
5. Add the lemon zest and juice, then stir in the spinach (or other greens). Set aside to cool slightly.
6. Scrape the onions, tomatoes and their juices into the farro; season with salt and pepper as needed.
7. Add the cheese, if using, then garnish with herbs and serve.

For the Pesto: (Makes about 1 cup)

• 2 loosely packed cups fresh basil leaves, rinsed and dried
• coarse salt
• 1 large clove garlic
• 2 T toasted pine nuts or walnuts
• 1/2 cup extra virgin olive oil, or more to taste
• 1/2 cup finely grated Parmesan or Pecorino Romano

1. Combine the basil with a pinch of salt, the garlic, the nuts, and about half of the oil in a food processor or blender.
2. Process, stopping to scrape down the sides of the container if necessary and adding the rest of the oil gradually.
3. Add more oil if you prefer a thinner mixture. (Sometimes I add a little bit of stock instead to achieve the same result.)
4. Stir in the cheese.

The pesto recipe is from How to Cook Everything Vegetarian by Mark Bittman. The amounts can be modified to reduce the volume; only 1/4 cup of pesto is used in the farro dish.

Ethiopian Chickpea Stew (Shiro Wat) & Stewed Collard Greens (Gomen Wat)

My sister introduced me to Ethiopian food many moons ago. Ever since, we have really enjoyed eating at Ethiopian restaurants but I have never prepared any dishes at home. After receiving collard greens and parsley in my CSA share, this seemed like a fitting menu to try. It could be served any time of year. For us, it was a perfect meal to serve on a rainy and cool June evening.

I loved the brightness that the grated ginger, lemon, and chopped fresh chile added to the tender, stewed collard greens after cooking. The chickpea stew recipe utilizes the genius technique of incorporating ground red lentils to thicken the base.

The recipes were adapted from 177milkstreet.com. I changed the proportions and decreased the heat intensity. I served it over rice with dollops of whole milk Greek yogurt to offset the spice. I also omitted the fresh chile garnish in the chickpea stew. In a restaurant, these dishes would be served with injera, Ethiopian flatbread.

Yield: Serves 4

For the Stewed Collard Greens (Gomen Wat):

• 1 1/2 T ghee
• 1/2 medium yellow onion, halved and thinly sliced
• coarse salt and freshly ground black pepper
• 4 large garlic cloves, minced
• 1 1/2 T minced fresh ginger, divided
• scant 1/2 tsp freshly ground cardamom
• 1/4 tsp ground turmeric
• 1/2 pound stemmed collard greens, cut into 1/2-inch ribbons and roughly chopped
• 3/4 to 1 cup chicken, vegetable or beef stock, divided
• 1/2 to 1 Fresno or serrano chile, stemmed, seeded, and thinly sliced
• 1/2 T freshly squeezed lemon juice

For the Berbere Spice Blend: (you will have a little extra)

• 1 T smoked sweet paprika
• 1 1 /2 tsp sweet paprika
• 1/4 to 1/2 tsp cayenne pepper
• 1/2 tsp ground ginger
• 1/2 tsp onion powder
• 1/2 tsp ground coriander
• scant 1/2 tsp garlic powder
• heaping 1/4 tsp freshly ground cardamom
• 1/4 tsp dried basil, ground or crushed into a powder
• 1/8 tsp ground cumin

For the Chickpea Stew (Shiro Wat):

• 2 T red lentils
• 3 T ghee
• 1 medium yellow onion, chopped
• 2 cups (1 pint) cherry or grape tomatoes, halved
• 8 to 10 medium garlic cloves, minced
• 2 T minced or grated fresh ginger
• 2 T Berbere Spice Blend (above)
• 2 15.5-oz cans chickpeas, rinsed and drained
• coarse salt and freshly ground black pepper
• 1 cup lightly packed fresh flat-leaf parsley, chopped
• 1 jalapeño or Fresno chile, stemmed and chopped, optional (I omitted it)
• cooked rice, for serving, optional (I served both dishes over white Basmati rice)
• whole milk Greek yogurt, for serving, optional
• injera (flatbread), for serving, optional

To Make the Stewed Collard Greens:

1. In a large pot over medium, melt the ghee. (I used an enameled cast iron Dutch oven.)
2. Add the onion and cook, stirring occasionally, until lightly browned, 5 to 10 minutes. 
3. Stir in the garlic, 1 tablespoon of grated ginger, the cardamom and turmeric. Cook, stirring occasionally, until fragrant and lightly toasted, about 1 minute.
4. Add about half of the collards and cook, stirring, until slightly wilted, then add the remaining collards.
5. Stir the stock and 1/4 teaspoon pepper. Cover and cook, stirring occasionally, until the collards are tender, 20 to 30 minutes. (I cooked it for 30 minutes.)
6. Off heat, stir in the chopped chile, lemon juice and remaining 1/2 tablespoon ginger.
7. Taste and season with salt and pepper, then transfer to a serving dish.

To Make the Spice Blend:

1. In a small bowl or jar, stir or shake together all ingredients until combined. The berbere will keep in an airtight container in a cool, dry spot for up to 2 months. (I used a recycled glass spice jar.)

To Make the Chickpea Stew:

1. In a spice grinder, pulse the lentils until finely ground, about 10 pulses; set aside.
2. In a large saucepan over medium, melt the ghee. (I used a low and wide enameled cast iron pot.)
3. Add the onion and cook, stirring occasionally, until golden brown, 8 to 10 minutes.
4. Stir in the tomatoes, garlic, ginger and berbere. Cook, stirring occasionally, until the tomatoes have given up their liquid and the mixture is beginning to brown, 3 to 5 minutes.
5. Add the chickpeas, ground lentils, 2 cups water and ½ teaspoon each salt and pepper. Boil over medium-high, then reduce to medium and cook at a simmer, uncovered and stirring often, until the sauce clings to the chickpeas and the desired thickness and consistency is achieved, about 15 to 20 minutes. (If serving over rice, cook the rice at this time.)
6. Off heat, stir in the parsley and chili (if using).
7. Taste and season with salt and pepper.
8. Serve the stewed collard greens and chickpea stew with injera or over rice topped with a dollop of yogurt, as desired.