Soups and Sides

Potato-Leek Soup

Serves 6-8

*Gluten Free*
*Dairy-Free Options*

Ingredients:

2 T extra virgin olive oil

1 medium onion, chopped

3 small or 2 large leeks

2 quarts gluten-free, low-sodium chicken broth or stock

1 pound potato

Salt and pepper to taste

2 tablespoons chopped herbs such as chives, chervil or tarragon (optional)

Sour cream or crème fraiche for serving (optional)

Equipment:

Cutting board

Chef's knife

Wooden spoon

Peeler

Immersion Blender or regular blender

Procedure:

1. Slice and clean leeks. (Technique: Hold root end of leek. Over a trash can or sink, with a large chef’s knife, hack off the dark green parts. It is as if you are shaving them off in a downward motion, turning the leek as you circle around it. This will preserve the light green part underneath. If you just chop off the dark green part in one cut, you will lose everything underneath. Discard dark green leaves and slice the leek in half, lengthwise, going right through the middle of the root so it stays intact. Slice leek from the opposite end of the root, working your way toward the root. Place all slices in a large bowl. Fill with cold water, swish leeks around with your hand to release the dirt and scoop out the leeks, placing them into another large bowl. The dirt will remain at the bottom of the bowl so rinse the bowl out before using again. Repeat 1-2 more times, until you get a dirt-free bowl.) Place leeks in a strainer and shake dry. *Do not pour leeks out into a strainer because if there is dirt at the bottom of the bowl it will go with the leeks*.
2. Heat large pot over medium heat. Add oil when hot.
3. Add onions and leeks and stir occasionally until the leeks are very limp and have shrunk down, around 30 minutes.
4. Pour in broth or stock and increase heat to medium-high. Once it comes to a boil, immediately reduce heat to a simmer (medium or medium-low).
5. Once the broth or stock is in the pot, peel the potato and cut it into chunks. (Technique: It is important to wait because the potato will discolor if it is not in a liquid. If you must peel and/or cut it earlier, place it in a bowl of cold water to keep it white.)
6. Cook until the potato pieces are very soft and will mash apart easily when a wooden spoon presses them against the pot, around 45 minutes.
7. Purée with an immersion blender or place in a regular blender in batches (Technique: DO NOT fill a blender with a HOT liquid more than ¾’s because the pressure will make the top explode and can result in burns. This is kind of important!)
8. Season with salt and pepper and add herbs if using. Ladle into bowl, dollop with sour cream or crème fraiche, if using, and serve.

Chopped Kale Salad

Serves 6
*Vegan*

 

Ingredients:

 

Dressing

1 clove garlic, minced or chopped

1 tablespoon chopped oregano

3 tablespoons balsamic vinegar

1 teaspoon Dijon mustard

1/8 teaspoon freshly ground black pepper

¼ teaspoon sea salt

¼ cup hemp oil or olive oil

Salad

1 bunch Kale

1 medium carrot, peeled

½ red pepper

1 bunch scallions

Equipment:

Cutting board

Chef's knife
Measuring cups/spoons

Small food processor (if you have one)

Medium bowl

Whisk

Procedure:

Dressing

• Small Food Processor Method: Place garlic and oregano in food processor and pulse to chop. Add vinegar, mustard, salt and pepper and pulse to combine. With the machine running, slowly pour in oil until blended.
• Hand Method: Mince garlic and chop oregano and place in medium bowl. Whisk in vinegar, mustard, salt and pepper. In a slow, steady stream, pour in oil, whisking constantly until blended. Set aside.

Salad

1. Remove stems from Kale one by one. (Technique: With one hand, hold the thick base of the stem. With the other hand, run your fingers along the stem, separating the stem from the leaf.) Stack stems and slice into small strips. Add to large bowl.

1. Starting with the tip of the carrot, use a peeler to make 2” strips. Peel directly over kale, turning the carrot and moving up the carrot as you go.
2. Dice the red pepper. (Technique: Slice the pepper in half from stem to base. Remove stem by pulling it from the inside toward the outside.) Chop half of pepper into small dice and reserve other half for another use.
3. Add peppers and scallions to kale and carrots. Toss with 2/3 of dressing, reserving remainder for another use, and serve.
4.  

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Pumpkin-Quinoa Cake

Serves 8-10

Ingredients:

Cooking spray

1 ½ cups quinoa

3 cups gluten free, low-sodium chicken broth or stock

3 eggs, lightly beaten

1 15-oz. can pure pumpkin puree

½ cup grated Parmigiano-Reggiano (or good quality parmesan) cheese, plus 2 tablespoons for sprinkling

3 tablespoons chopped Italian/flat leaf parsley

1 teaspoon cinnamon

1 teaspoon salt

3/4 teaspoon ground black pepper

 

Equipment:

Small mesh hand strainer

1 medium saucepan with tight-fitting lid

Measuring cups/spoons

Large bowl

Wooden spoon

Pie plate or other decorative small casserole dish

Procedure:

1. Preheat oven to 375 degrees. Spray a pie plate or a small casserole dish with cooking spray and set aside.

1. Rinse quinoa under cold, running water. Place in saucepan with broth and bring to a boil. Lower heat to medium-low, cover and cook for 15-20 minutes, or until liquid is all absorbed. Cool slightly.
2. Mix quinoa with remaining ingredients, sprinkle 2 tablespoons of cheese on top, and bake for 35-40 minutes. It will puff a little when done and will feel slightly firm to the touch. Cool 10 minutes to set and serve in wedges.