As the seasons change, our stomachs and palates begin to crave a change in food, as well. This simple and delicious recipe by Elias Kushner of What’s Edible is a great “transitional” meal, moving towards the warm, hearty foods of winter, but carrying with it a bit of the lightness of the end of summer. Ginger Carrot Soup by Elias Kushner of What’s Edible Makes 4-6 servings. Ingredients: 2 lbs. Carrots, diced small 1 small Onion, diced small 2 cloves Garlic, minced 1 inch Ginger, minced 1 quart Chicken Stock, heated 1 1/2 tbsp. Olive Oil Salt and Pepper to taste Instructions: Heat Olive Oil in large stock pot over medium-low heat. Add Onions and sauté, stirring about 1 minute. Add Ginger and Garlic. Continue cooking 1-2 minutes until fragrant. Season with Salt and Pepper. Add Carrots and cook until slightly softened, stirring frequently. Add hot Chicken Stock and bring it to low boil. Lower heat and simmer for about 15 minutes or until Carrots are tender but not mushy. Remove the pot from heat. With a hand blender, blend soup until smooth. (If using food processor or blender, blend in batches to prevent overcrowding. If soup is too thick, add hot water until desired consistency is reached.) Serve hot and enjoy! *Image courtesy of http://www.sobeys.com/en/recipes/ginger-orange-curried-carrot-soup/.
“Curry Stew” can be made to fit your tastes by adding or removing vegetables to give it the flavor you want. This recipe will complement just about any veggie! Curry Stew By Bob Cat Ingredients: Potatoes Olive Oil Garlic, minced Ginger, minced Onions, diced Tomatoes, diced Carrots, sliced Peppers, diced Cabbage, shredded Kale, torn into small chunks Jalapeños, diced Curry Powder Cumin Turmeric Herbs of Choice Salt and Pepper to taste Instructions: Boil Potatoes in a large pot until fork tender. Drain and cut up into large cubes. Heat Olive Oil in stock pot. Sauté Garlic and Onions until translucent. Add Ginger, Tomatoes, Carrots, Peppers, Cabbage, Kale, Jalapeños, and Potatoes. Season with Curry Powder, Cumin, Turmeric, Herbs, Salt and Pepper. Bring to a boil, then reduce heat to simmer. Cook until vegetables are tender. *Image courtesy of: https://eatingrules.com/curried-vegetable-stew/.
These spring rolls just taste like summer. They’re cool, light, and crisp. I usually make the peanut sauce first, using a food processor, and the base of this sauce can double as a great salad dressing! Unfortunately, this is a perfect example of how I’m not much of a recipe follower. Use the suggested ingredients below in whatever quantities appeal to your taste buds. Let your stomach be your guide. Fresh Spring Rolls with Peanut Sauce By Bob Cat Ingredients: For the Sauce – Garlic Ginger Olive Oil Sesame Oil Herbs (Use whatever is available – Cilantro, Basil, Parsley, Thyme, Sage, Dill, Oregano, etc.) Apple Cider Vinegar Soy Sauce or Tamari Hot Sauce (I prefer Sriracha.) Lime Juice (Optional.) Spices (Salt, Pepper, Garlic Powder, Chili Powder and/or Cayenne, etc.)* 1-3 tbsp. Peanut Butter (Use to taste, depending on how peanut-buttery you like things.) Water (I usually add a splash to make it go further, but it depends on what kind of consistency you like.) *If you stop right here, this makes a really awesome salad dressing. For the Rolls- Veggies of choice, chopped finely (Whatever you have will do – Cabbage, Kale, Chard, Lettuce, Spinach, Onions, Peppers, Cucumbers, Tomatoes, Radishes, Carrots, Beets, Turnips, Scallions, Avocados, etc.) Rice Noodles/Bean Threads, cooked (Optional.) Rice Wrappers, softened in a pan with a little hot water (You can find these at most grocery stores or health food stores in the Asian section.) Instructions: Lay Rice Wrapper flat. Load up with Veggies and drizzle with sauce. To create roll, bring bottom triangle of Wrapper up and lay on top of Veggies. Wrapper should stick to Veggies. Then, fold the two sides in, so edges stick to bottom piece of already folded wrapper. Finally, fold top triangle down. *Image Courtesy of: http://blog.eatnuts.com/recipes/appetizers/item/thai-spring-rolls-with-almond-dipping-sauce.
This is one of my go-to meals all year long. It’s my favorite way to cook Bok Choy, but you can easily substitute any green you would cook, such as Arugula, Chard, Spinach, Kale, Spicy Greens Mix, Cabbage, etc. Quick and easy! Green & Beans By Bob Cat Makes 2 servings. Estimated prep time: 5-10 minutes. Estimated cook time: 10 minutes. Ingredients: 2 tbsp Olive Oil 1-2 medium Onions, chopped 2-3 cloves garlic, minced 1 bunch Greens of choice, chopped finely (Chop greens as fine as you can, and they will cook faster and more evenly.) 1 (15-oz.) can Beans of choice (I usually use a can of Black Beans.) Seasonings to taste (Soy Sauce, Salt, Pepper, Garlic Powder, Chili Powder, etc.) Instructions: Sauté Onions and Garlic until soft. Add Greens. Add Beans. Season to taste. Enjoy! Image courtesy of: http://www.elizabethminchilliinrome.com/2013/05/beans-greens-fagioli-badda-di-polizzi/.
Jon Stadt of Flour City Pasta has inspired us once again! This delectable recipe pairs lemon, parsley, white wine, and tomatoes to create a delicious reduction that will heighten the light, delicate flavors of your favorite seafood. Add his unique Squid Ink Pasta, and you’ve got a real show-stopper on your hands. Tomato & Lemon-Herb Reduction with Seafood & Linguine Adapted from a recipe by Jon Stadt Makes 2-3 servings. Ingredients: 1/2 lb. Squid Ink Linguine*, or Linguine of your choice. 6 oz. Main Street Farms Tilapia, filleted (Any flaky white fish works wonderfully. Other types of seafood, such as Shrimp or Scallops, may be substituted) 1/4 cup Olive Oil Salt & Pepper to taste 1 cup Tomatoes, diced 1/2 cup Parsley, diced 3 cloves Garlic, minced 3/4 cup Dry White Wine 1/8 tsp. Crushed Red Pepper Flakes 2 tbsp. fresh Lemon Juice 1 tbsp. Unsalted Butter Instructions: Generously sprinkle Salt, Pepper, and a pinch of fresh Parsley over both sides of filleted Fish. Set aside. Add Olive Oil to skillet and placed over medium-high heat. When skilled is hot, gently lay in Fish. (Be careful! It will immediately begin sizzle and pop vigorously!) Cover Fish and allow to cook for 3-4 minutes or until it is no longer sticking to the pan and flips easily. Flip and cook uncovered for another 1-2 minutes or until filet flakes apart when pierced with a fork. While Fish is cooking, fill pot with water and bring to boil, according to instructions that come with Linguine. Once Fish is cooked, remove from skillet, place on plate, and cover to keep warm. Leave oil and liquid from Fish remaining in skillet. Add Tomatoes, Parsley, Garlic, White Wine, Red Pepper Flakes, Salt, and Pepper to skillet. Increase heat to high, and allow to cook down until reduced by half, approximately 10 minutes. Once reduced, stir in Lemon Juice and Butter until well mixed. While sauce is reducing, cook pasta. Drain and plate. Lay portion of Fish over pasta and generously ladle sauce on top. Serve hot! *While optional, this recipe really pops when the sauce and seafood are paired with Squid Ink pasta. Its unique, umami flavor takes this citrusy seafood pairing to the next level. You can find more information about where to purchase Flour City Pastas like this one, here.