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Season of Soup

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Seasonal soup is an easy win for the week and can be stocked in the freezer for easy access at a later date. I like to make a big pot and then break it down into smaller containers immediately. It’s important to break down large pots of anything: soups, stews, gumbo, etc. for food safety to ensure the food properly cools before being refrigerated or frozen. I’d recommend a couple of individual servings for easy lunch and 2-4 servings per frozen container.

I picked up some seasonal cabbage and kale from the farmer’s market and rounded out the veggie mix with mushrooms, carrots, onions and stewed tomatoes. To add smokiness, I browned a few strips of bacon to start the soup and layered on flavor with dried herbs. Check out the recipe below.

Ingredients:

2 lbs. Cabbage, raw

2 cups Kale, raw

1 lb. Organic Carrots

14 fluid ounce, Stewed Tomatoes No Salt Added

8.00 oz, Baby Bella Mushrooms

6 fluid ounce, Tomato sauce, canned, no salt added

6 cup (8 fl oz), Water – Municipal

6 Slices, Premium Bacon

1 tbsp. salt

1 tbsp. coarse Ground Black Pepper

2 tsp. Italian seasoning blend

2 tsp. red pepper flakes  or cayenne

2 cups of onion

4 cups organic Free Range Chicken Broth

 

Directions:

  1. Rinse and chop cabbage and kale. Peel and chop onion and carrots and set aside.
  2. In a large pot, brown 6 slices of bacon until crispy. Remove the bacon and add in carrots and onion and a splash of water. Turn down to medium heat and cook until softened.
  3. Add cabbage, kale, stewed tomatoes, tomato sauce, water and stock to the pot.
  4. Dice mushrooms and bacon and add to the pot. Add all seasonings, mix well and bring to a boil.
  5. Once boiling, reduce heat and let simmer for 20-30 minutes.
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Thanksgiving Sides

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Thanksgiving brings together family with food and fun and also brings the opportunity to share gratitude. In addition to time with family we all look forward to our favorite dishes for the Thanksgiving holiday. While I am certainly looking forward to mirliton dressing, I will also prepare a healthy side to share my gratitude for health in this season. 

I fell in love with the oyster mushrooms from the Red Stick Farmers Market and wanted to share this tasty idea a side option. With multiple varieties of kale in season, I selected the tender Dino kale  and sautéed them with garlic and the mushrooms for a quick and easy side dish. You can always substitute any other mushroom of choice. Check out the recipe below.

In addition to this recipe, the savory sweet potato dishes in my last post would also make great seasonal sides. I challenge you to make a healthy dish and add it to the mix this Thanksgiving. Be sure to share your creations!

Sautéed Kale and Mushrooms

Ingredients:

4 cups of Kale

2 cups of oyster mushrooms diced

6-8 cloves of garlic minced

1 tbsp. Olive oil

1/2 cup of water

1 tsp. Red pepper flakes or cayenne

Salt and pepper to taste

Directions:

  1. Rinse kale and slice leaves in half longwise before chopping. 
  2. Heat oil over medium heat. Peel and mince garlic  and add to oil. Add red pepper flakes.
  3. Chop mushrooms and add to garlic. Add in kale and stir well for one minute.
  4. Add water, top and reduce heat to low for 3-5 minutes or until tender.
  5. Salt and pepper to taste. 
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Summer Hash

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Every now and then, I get a craving for comfort food. One of my favorites is smothered potatoes. As a kid, I was always an early riser, and since the rest of the house slept long after I did, I taught myself to make potatoes my way. While I called them hash browns, my mom always would always tell me they were smothered potatoes. It’s a great dish any time of the day and a particular favorite of mine for breakfast or brunch.

For this morning’s food demo at the Red Stick Farmer’s Market, I decided to make a healthier version with some seasonal zucchini, peppers and kale. It is great to have access to such variety all in one place. Thank you Chenier Farm for a wonderful variety of produce, and Amato’s Winery for some tasty sausage! For some added nutrients, I topped the dish with some flavorful microgreens from the Westdome Nursery. My favorite way to eat this is with a scrambled or poached egg or two. J  Be sure to share your thoughts. Enjoy!

Green Onion Sausage and Veggie Hash

Serves 4:

Ingredients:

¾ lb. fresh green onion sausage

1 cup chopped sweet onion

1 cup chopped red potato

1 cup of chopped zucchini

½ cup chopped bell pepper

½ cup of chopped banana pepper

1 cup chopped kale

1 tbsp. minced basil

1 tbsp. minced parsley

½ tsp. coarse black pepper

½ tsp. salt free sunny herb blend (red stick spice)

½ tsp. Sel de Provence (red stick spice) (optional to regular sea salt)

Directions:

1. Peel and dice the sweet onion. Place in a large skillet over medium heat with a splash of water.

2. Remove fresh green onion sausage from the casing and brown evenly.

3. Wash vegetables well and cut zucchini in half, then into long strips before dicing. Repeat with potato. In a medium pot, add vegetables with ½ cup of water. Cut peppers in half, remove seeds, then cut into strips before dicing.

4. Rinse herbs, mince and add to the pot. Add sausage and onion mixture. Cook for 10 minutes.

5. Rinse and cut chop kale. Add to pot and cook until wilted. Add seasoning and stir well.

6. Serve and enjoy.