Asparagus Soup

Straight from Nourishing Traditions. The best soup we’ve tried from that cookbook!

Ingredients:

2 medium onions
3 tablespoons butter
6 cups chicken stock
4 red potatoes, quartered
2 bunches asparagus, chopped into 1/4 inch pieces
2 cloves garlic, minced
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Walnut Potato Salad

The best walnut oil in the world comes from La Nogalera! That’s where we got this recipe!

Ingredients:

2 Tbsp. walnut pieces2 lbs. new potatoes, such as Jersey Royals or Charlotte
1 Tbsp. tarragon or cider vinegar washed or scrubbed
2 tsp. Dijon mustard
1 Tbsp chopped fresh tarragon leaves
4 Tbsp. walnut oil
1 large shallot, finely chopped
1 tsp honey
2 Tbsp chopped cornichons or gherkins (optional)
flaked sea salt and freshly ground black pepper

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Leg Lamb

Ingredients

1 4lb leg of lamb with bone removed
5 cloves of garlic
1/4 cup of chopped rosemary plus 4 twigs of rosemary
5 tbsp olive oil
2/3 cup chicken broth
salt and pepper
4 potatoes sliced

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Classic Potato Salad

Ingredients

3 large potatoes, peeled and cut into 1-inch cubes
3 large eggs
1/2 cup diced onion
1/2 cup diced celery
1 pickle diced
1 tablespoon Worcestershire sauce
Kosher salt and freshly ground pepper
1 cup mayonnaise


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Peter’s Minestrone Soup

Monday is Peter’s night to cook, so he used up all the vegetables in the fridge to make his “world-famous” (his words) Minestrone Soup! You can use whatever ratio of veggies you happen to have on hand, or use our list of ingredients below as a general guideline. The main key is to cook all the vegetables individually. That and add lots of tomatoes. Oh, and don’t forget to season and taste as you go along!

Ingredients:

4 sticks of celery
4 carrots
Bunch of broccoli
A handful of green beans
1 can of white beans
1 onion
4 cloves of garlic
4 cups of chicken stock (to start)
1 can of tomato paste
3 blanched tomatoes
4 chopped and crushed tomatoes
2 cups of pasta
2 tablespoons of chopped parsley
2 tablespoons of chopped fresh oregano & 1 teaspoon dried oregano
Salt & Pepper to taste

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Salmon Nicoise Salad

Ingredients:

2 lemons, zested and juiced
1/8 cup olive oil
1/8 cup Dijon mustard
2 garlic cloves, minced
Kosher salt and freshly ground black pepper
3 pounds skin-on fresh salmon fillets
3 pounds small Yukon gold potatoes
3/4 pounds haricots verts, stems removed
1.5 pounds ripe tomatoes, cut into wedges (6 small tomatoes)
6 hard-cooked eggs, peeled and cut in 1/2
1 small bunch watercress or arugula
1/4 pound large green olives, pitted
1 can anchovies, optional


Vinaigrette Ingredients:

1/4 cup champagne vinegar
1 teaspoon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil

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Mashed Potatoes & Green Beans

Mashed Potatoes:

1.5 – 2 pounds organic potatoes
whole milk
heavy cream
butter

Cook potatoes according to pressure cooker instructions
Scoop cooked potatoes into mixer
Add at least 2 tablespoons butter, but as much as you want
Pour in at least 1/2 cup milk, but as much as you want for desired consistency
Add a splash of heavy cream
Mix to desired consistency
Top with pats of butter
Serve hot

Green Beans:

1 pound of green beans
2 tablespoons unsalted butter
1 tablespoon olive oil
3 large shallots
salt
pepper

Blanche the green beans in boiling water for 3 minutes
Drain the beans and immediately run cold water over them
Heat the butter and olive oil in a saute pan; saute the shallots on medium heat for 5-10 minutes
Toss the green beans and shallots with salt and pepper to taste
Heat all together, only until green beans are hot

Italian Potato Salad

Some of us really like potato salad, in all it’s many variations. Basically if it has potatoes, it must be good.
But some of us aren’t big fans of mayo, so when a potato salad must be made, we like this lighter, Mediterranean version!

Prep time: 10-15 mins Cook time: 10 mins

ingredients:

2 1/2 pounds red-skinned potatoes, unpeeled, cut into 1/4-inch-thick rounds
6 tablespoons olive oil (preferably extra-virgin)
1/4 cup fresh lemon juice
2 tablespoons drained capers
1 tablespoon chopped fresh rosemary
1 1/2 teaspoons minced garlic
8 tablespoons sliced green onions

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Avocado Potato Salad

Monday night. It’s Peter’s night to cook for Lisa. At 4:00 pm he says “Can you look in the fridge and come up with a fancy dinner I can make for Lisa using what we already have? She’ll be back at 5:30” I grab my laptop, hustle into the kitchen, take stock of what’s there and head over to Epicurious to use their awesome advanced search feature. Based on what we have this is how the four course meal shapes up: Chicken Veggie Quiche, Avocado Potato Salad, Avocado Soup and a Berry Reduction Sauce over ice cream for dessert!

See the Chicken Vegetable Quiche entry for a photo of the salad next to a slice of quiche!

Ingredients:

3/4 pound small red potatoes (about 6)
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon finely grated fresh lemon zest
3 tablespoons minced fresh chives
1 firm-ripe California avocado

Preparation:

In a saucepan cover potatoes with salted cold water, simmer, covered, until tender, 15 to 20 minutes
Drain potatoes in a colander and quarter
In a bowl stir together warm potatoes, oil, lemon juice, zest, chives, and salt and pepper to taste.
Pit and peel avocado and cut into 3/4-inch pieces.
Add avocado to potato mixture, gently tossing to combine