Mandy’s Ribollita Soup January 11, 2023 by Jill Foucre Leave a Comment Mandy's Ribollita Soup 2023-01-12 03:11:07 Serves 4 Print Ingredients 3 T olive oil 1 small onion, diced small 3 cloves garlic, minced 1 bay leaf 1 T minced sage 1 T minced rosemary Salt and pepper 1 small carrot, sliced lengthwise, cut into half-moons 1 small zucchini, sliced lengthwise, cut into half-moons 1 14-oz. can whole peeled tomatoes 3 c. vegetable broth 1 14 -z. can cannellini beans, drained and rinsed 1 bunch laccinato kale, stems removed, cut into ribbons ¼ c. grated parmesan basil leaves, for garnish Baguette Instructions In a Dutch oven, warm the olive oil over medium-low heat. Add the onion, garlic, bay leaf, sage, and rosemary and cook, stirring occasionally, until the onion begins to soften (5 min.). Season lightly with salt and pepper. Add the carrot, zucchini, canned tomatoes and broth to the pot, breaking up the tomatoes to release their juices. Bring to a boil, lower the heat, and simmer until the carrots are completely tender, 25-30 min. Remove and discard the bay leaf. Stir in the beans, kale and cheese. Cook for a further 2 min., until the kale wilts. Check the seasoning and adjust with salt and pepper to taste. Serve topped with basil leaves and a slice of baguette. Source: More Mandy’s Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Roasted Butternut Squash Bisque November 18, 2022 by Jill Foucre Leave a Comment Roasted Butternut Squash Bisque 2022-11-18 21:27:54 Print Ingredients 4-5 lb. Butternut squash (or combination of alternate squash) ¼ c. Olive oil for tossing with squash to roast 2 t. Salt 2½ t. White pepper ½ c. Butter 1 ½ c. Onions, small dice 1 c. Celery, small dice 1 c. Apple, peeled, small dice 2 T. Finely minced garlic 1 ½ t. Curry powder 4 t. Garam masala 8 c. Vegetable stock Instructions Heat the oven to 400 degrees • Cut the squash in half, remove the seeds, rub the cut sides with oil, and sprinkle with salt and pepper • Place the squash halves, cut side down on a parchment paper lined sheet pan and roast for 45 minutes or until flesh is tender and easily pierced with a knife. Remove from oven and set aside to cool • While the squash is roasting, in a soup pot, melt the butter and sauté the onions, celery, and apple until tender and beginning to brown; add garlic and continue sautéing for two to three minutes • Add the squash flesh, the curry powder, and garam masala to the pan and stir to combine and warm • Add the stock and bring to a boil over high heat. Lower heat and to maintain a simmer for about 45 minutes until all flavors meld • Transfer soup in batches to a blender to puree or alternately use an immersion blender until soup is creamy and smooth. Thin with additional stock if soup is too thick. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Zucchini & Roast Corn Pizza October 16, 2022 by Jill Foucre Leave a Comment Zucchini & Roasted Corn Pizza 2022-10-17 02:58:22 Print Ingredients 2 - 8 inch flour tortillas 1/3 cup chopped mixed fresh herbs (basil, oregano, parsley) 2 cups shredded provolone cheese 2 small zucchini thinly sliced 1 ear corn, kernels sliced from the cob (1 cup) 4 ounces Brie cheese, cut in small wedges (rind on) 1/2 cup packed fresh basil leaves Crushed red pepper flakes Honey Salt & pepper Instructions • Preheat the broiler to high with a rack in the top third. • In a large oven-safe skillet, heat a drizzle of olive oil over high. When it shimmers, add one tortilla to the skillet. Sprinkle with half the fresh herbs. Add half the shredded provolone cheese. Finish with half the zucchini and corn. Season the veggies lightly with salt and black pepper. Remove the skillet from the heat and add half the Brie wedges. • Transfer the skillet to the oven and broil for 1 or 2 minutes, or until the cheeses are melted and bubbling- watch closely, as this will cook fast. Remove from the broiler and carefully slide the pizza onto a plate. Tent with aluminum foil to keep warm. • Repeat to make a second pizza. • Top the broiled pizzas with fresh basil, red pepper flakes and a drizzle of honey. Adapted from Half Baked Harvest Adapted from Half Baked Harvest Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Tuscan White Bean Skillet October 16, 2022 by Jill Foucre Leave a Comment Tuscan White Bean Skillet 2022-10-17 02:48:40 Serves 4 Print Ingredients 1 T olive oil (or use oil from sun-dried tomatoes) 1 large onion, finely diced 2 cloves garlic, minced ½ jar sun-dried tomatoes, drained and roughly chopped Livia’s Seasoning Salt 2 15 oz cans of 8 Track Foods Organic White Cannellini Beans, drained and rinsed 1 14.5 oz can diced tomatoes 1 14.5 oz can artichoke hearts, drained and chopped 1 t dried oregano 1 t dried thyme 2 cups chopped kale 1 lemon, squeezed Instructions Heat oil in a large skillet on medium heat. Add onion, sprinkle with Livia’s and sauté about 4 minutes. Add garlic and sun-dried tomatoes and cook for an additional minute. Add white beans, diced tomatoes, artichoke hearts, oregano and thyme. Stir and cook over medium heat for an additional 7 – 8 minutes, stirring occasionally. Taste for seasoning and add more Livia’s or salt and pepper Add kale and cook for an additional 2 – 3 minutes until kale turns bright green. Squeeze lemon juice over top. By Courtesy of 8 Track Foods Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Sweet Potato Quinoa Patties October 16, 2022 by Jill Foucre Leave a Comment Sweet Potato Quinoa Patties 2022-10-17 02:38:52 Print Ingredients 2 1/4 cups cooked and cooled quinoa 1 cup baked and mashed sweet potatoes 4 scallions (white & light green parts), chopped plus more for garnish 1/4 cup chopped cilantro or parsley 1/2 tsp kosher salt, plus more to taste 1/2 tsp freshly ground black pepper 2 T extra virgin olive oil Instructions Romaine or butter lettuce leaves, for serving Avocado for serving Sriracha Aioli from Terrapin Ridge for serving In a large bowl, combine the quinoa, sweet potato, scallions, cilantro, salt and pepper. Stir together until thoroughly combined. Taste for salt, you may want to add a pinch more. Divide the mixture evenly into 9 portions for small patties or 4 portions for large ones. Form into ¾-inch thick patties, pressing together tightly so they hold their shape. In a large nonstick skillet, heat the 2 tablespoons oil over medium-high heat. Add the patties and cook for 3 to 4 minutes per side, until both sides are golden brown and crispy. (You may need to add a little more oil.) Serve the patties in lettuce leaves and top with Sriracha Aioli and avocado and sprinkle with scallions and pepper. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/