Adapted from Diethood
FOR THE BERRIES-MIXTURE
1-1/2 cups halved strawberries
1/2- cup plain yogurt (I used Lifeway pomegranate kefir)
2 tablespoons honey
1 cup crushed ice
FOR THE GREENS-MIXTURE
2 cups torn kale leaves , packed (I used baby spinach)
1 green apple , quartered (optional)
1/2 cup plain yogurt (I use Stonyfield Organic whole milk)
1/4 cup coconut/soy milk
2 tablespoons honey
1 cup crushed ice
Freeze strawberries and 1 banana for 20 minutes. During that time, blend the kale, 1 banana, yogurt, honey, and ice until smooth and creamy. Divide into four portions and freeze for 20 minutes. Meanwhile, blend frozen strawberries, banana, yogurt, honey, and ice until creamy and smooth. Pour strawberry smoothie over kale and serve immediately.
Summertime means looking for cold, fresh, in-season recipes. This hits all the right spots for breakfast and a sweet treat. Plus, spinach has iron for us anemics!
Adapted from Ina Garten and Damn Delicious, although inspired by smitten kitchen
1 can white cannellini beans, drained and rinsed
1 red onion, diced
3 garlic cloves, minced
1 large branch of fresh rosemary (I only had dried)
1 bay leaf
pinch of dried thyme
1/2 bunch of fresh basil
2 bay leaves
2 cups kale (I only had baby spinach)
fresh parsley, chopped for garnish
Kosher salt and freshly ground black pepper, to taste
Saute the onions in olive oil on medium-low heat for 10-15 minutes until translucent. Add garlic and cook until fragrant. Add the beans, rosemary, stock, and bay leaf. Cover, bring to a boil, and simmer for 30-40 minutes. Remove herbs and stir in greens (e.g. spinach) and parsley. Salt and pepper to taste, topped with fresh basil. Serve with toasted bread, drizzled with good olive oil and rubbed with cut garlic.
P.S. A similar attempt by myself. I also threw in some diced carrot and celery to use them up.
Adapted from Food Network and Buzzfeed (via Anthony Bourdain)
1 bouquet garni
1.4 L broth
pinch of black pepper
6-8 whole cloves (I didn’t have)
3 garlic cloves, smashed
1 small leeks, outer leaves peeled, halved lengthwise
1 bunch carrots, trimmed and halved lengthwise
1/2 celery stick, trimmed and halved lengthwise
2 small turnips, peeled and halved lengthwise
some bone-in meat of your choice (I used a can of cassoulet de canard)
2 spoonfuls extra-virgin olive oil
200 g winter greens (I used frozen spinach)
Freshly ground pepper
1 bunch fresh parsley, to garnish
Tie 1/2 the parsley (I also added a sprig of thyme and bay leaves for a bouquet garni) and place in broth with spices. Simmer 10 minutes. Add leeks, carrots, turnips and cover. Bring to boil then simmer 15 minutes. Reserve broth and set aside vegetables. Here I heated a can of cassoulet and poached it 5 min. Add olive oil and greens, cook for 5-10 minutes. Return vegetables to the pot (discarding the green part of the leeks) and enough of the reserved broth to cover, then simmer for 10 minutes. Chop parsley and add to the pot. Ladle into bowls to serve, adding reserved broth as needed (less if you prefer gravy to soup).
Potatoes would have been good in this, or flour to thicken the soup into a gravy, and I didn’t have cloves. Green cabbage is an option as well. Traditionally served with coarse salt and Dijon mustard, horseradish sauce, and pickles.
Adapted from smitten kitchen and Ricetta Idea
- glug of olive
- 1 onion
- 1 stalk celery
- 1 carrot
- 4 cloves garlic, sliced (reserve half for later)
- a pinch of crushed red pepper flakes
- 240 g farro or brown lentils, sorted and rinsed
- 2 bay leaves
- 240 g crushed tomatoes, canned, or 2 tomatoes
- 6 cups water
- Freshly ground black pepper, salt
- some Kale, frozen
- Grated Pecorino Romano cheese to taste
- 200 g of bacon/prosciutto (optional)
- Chop celery, carrot, onion and tomatoes.
- Rinse farro and add to olive oil and the vegetables in the pan (where if you browned bacon); then add a generous amount of water.
- Cook for about 45 minutes over medium heat.
- Finish with abundant grated pecorino, salt and a sprinkling of pepper.