1 butternut squash - peeled, seeded, and roughly chopped
1 yam or sweet potato, peeled and roughly chopped
2 pears (bosc works well), cored and roughly chopped (not overly ripe)
1 onion, peeled and chopped
1/2 cup coconut milk
6.5 cups vegetable broth
1 cinnamon stick
1/2 to 1 inch ginger root, peeled and minced
1 tablespoon extra-virgin olive oil
Sea salt and pepper

1. Combine squash, sweet potato, cinnamon stick, and ginger in a soup pot. Add 6 cups vegetable broth (save 1/2 cup for later), bring to a boil, then reduce to a simmer.
2. While vegetables are simmering in soup pot, cook onions in olive oil in a pan over medium heat - about 5 minutes or until caramelized.
3. Add chopped pears and 1/2 cup vegetable broth to onions. Cook for about 5 minutes, or until broth is reduced; then add pears and onions to soup pot..
4. When squash and sweet potatoes are tender (takes about 25 - 30 minutes), add coconut milk. Remove from heat and take out cinnamon stick.
5. Use a food processor, strong blender, or a hand-held blender to blend all ingredients together until smooth. If you use a food processor or blender, you may have to do this in batches.
6. Add sea salt and pepper, to taste..

4 Tbl. Butter
2 Tbl Olive Oil
1 large chopped Onion
2 Bay Leaves
3 Sprigs Parsley, chopped finely
Salt and Pepper
1-2 Heads Broccoli, florets and stalks chopped
2 medium chopped potatoes
1 cup vegetable or chicken stock and 1-2 cups Water
Pinch of nutmeg
1-2 Tbl Tamari
 
Sauté the onion in the butter and olive oil with the bay leaves until the onions are translucent. Remove the bay leaves and add the broccoli, potatoes, water, and stock. Add enough liquid to cover the broccoli, onion, and potato mixture. Cook until tender, about 12-15 minutes. Puree in a blender or with an immersion blender (I love my new immersion blender!) until very smooth. Add the nutmeg, parsley, tamari, salt, and pepper.

** Steam some additional broccoli florets, swiss chard, summer squash, peas to add to the creamed soup. Garnish with scallions immediately before serving.                     

(Optional: add ¼ cup heavy cream immediately before serving for extra creaminess)

3 potatoes, cubed

1/1 -3/4lb green beans

1-2 sweet pepper, diced

For the dressing:

1/4 cup olive oil

3 tbsp dijon mustard

3 tbsp balsamic vinegar

1/4 tsp salt (or to taste)

1/4 tsp black pepper (or to taste)

1 clove of garlic, pressed

Boil the cubed potatoes for 10-15 minutes, or until fork-tender.

As potatoes cook, prepare the vinaigrette by combining all ingredients in a jar and shaking until the ingredients combine and the dressing thickens (the mustard will help the emulsification process).

Remove the potatoes from the pot with a slotted spoon and place in a bowl to cool. Leave the water in the pot.

Blanch the beans by placing them in the boiling water for 1-2 minutes, until slightly cooked but still firm. Drain the beans and immediately dip them in a bath of ice water to stop the cooking process.

In a large bowl, combine the diced peppers, potatoes, and green beans. Toss with the vinaigrette and serve.

2 tablespoons olive oil

1 large onion, sliced

4 cloves garlic, thinly sliced

1 28-ounce can stewed tomatoes

2 cups cooked or canned garbanzo beans, drained

1 1/2 cups chicken or vegetable stock or water

3 medium sweet potatoes (about 1 pound), cubed

1 medium head broccoli, cut into large chunks (about 2 cups)

Salt and freshly ground black pepper

Heat the oil in a soup pot over medium heat. Add the onion; cook until soft, about 5 minutes. Stir in the garlic and cook for 1 more minute.

Add the tomatoes, garbanzo beans, stock, and sweet potatoes. Simmer, partially covered, for 15 minutes. Add the broccoli, cover, and simmer until the sweet potatoes and broccoli are tender, about 5 minutes. Season with salt and pepper to taste.

(twolazygourmets.com)
 
2 tablespoons olive oil
2 medium onions, roughly chopped
1 pound carrots, roughly chopped
1 large sweet potato (about 3/4 pound), roughly chopped
2 rounded teaspoons freshly minced ginger
1/2 kosher salt
4 cups water or broth
2 tablespoons butter or olive oil
Heavy cream, for garnish
Green onions, chopped, for garnish
 
     In a stockpot, heat oil over medium-high heat. When oil is hot but not smoking, add onions. Cook, stirring frequently, until onions are soft and translucent (about 5 to 7 minutes).
     Add carrots, sweet potato, ginger and salt; stir for an additional 2 to 3 minutes. Add water or broth and bring to a boil. Reduce heat to low, cover, and simmer until vegetables are very soft (about 15 minutes).
     Using an immersion blender (or in batches in a countertop blender or food processor), purée the soup until smooth. Stir in butter or olive oil. Taste, and add additional salt if needed. Ladle soup into serving bowls and garnish with a swirl of heavy cream and a sprinkle of green onions.

1/4 cup thinly sliced red onion

1 cucumber, quartered lengthwise, seeded, and cut crosswise into

2-inch pieces (1/2 cup)

1/4 cup distilled white vinegar

1/4 cup fresh lime juice, plus lime wedges for garnish

2 teaspoons extra-virgin olive oil

1 small yellow onion, finely chopped

2 garlic cloves, minced

1 medium fresh green chile, seeded, and finely chopped (2

tablespoons)

3/4 teaspoon ground cumin

3/4 teaspoon ground coriander

1/4 teaspoon ground turmeric

1 teaspoon coarse salt

1 tablespoon tomato paste

1 cup dried red lentils

1 medium potato, peeled and cut into 1/2-inch pieces (1 cup)

1 1/2 cups cauliflower florets

1 3/4 cups vegetable or chicken stock

1/2 cup water

2 cups cooked jasmine rice

Combine red onion, cucumber, vinegar, and lime juice in a small nonreactive bowl. Cover, and refrigerate for at least 2 hours (or up to overnight).

Heat oil in a saucepan over medium-high heat. Add yellow onion, garlic, and chile, and cook until onion is soft, about 4 minutes. Add spices and salt, and cook, stirring frequently, for 2 minutes.

Stir in tomato paste. Add lentils, potato, cauliflower, stock,

and water. Bring to a boil. Reduce heat to low, cover, and simmer until lentils are tender but not breaking down, 15 to 20 minutes. (Check lentils after 10 minutes, adding water if necessary.)

Remove from heat, and let stand, covered, for 10 minutes.

Serve lentil mixture over rice, and top with strained red-onion mixture. Garnish with lime wedges for squeezing.

Bon Appétit  | February 2005
 
3 cups 1/2-inch dice peeled celeriac (celery root; from about one 18-ounce celeriac)
1 12-ounce russet potato, peeled, cut into 1 1/2-inch chunks (about 2 1/2 cups)
1/4 cup whipping cream
2 tablespoons (1/4 stick) butter
 
Cook celeriac in large saucepan of boiling salted water 15 minutes. Add potato and boil until celeriac and potato are very tender, about 15 minutes longer. Drain. Return to same saucepan; stir over medium-high heat until any excess liquid in pan evaporates, about 2 minutes. Add cream and butter; mash until mixture is almost smooth. Season to taste with salt and pepper.

3 c Grated potatoes; (peeled then steamed; grated and chilled)
3 c Grated raw celeriac
1/2 c Sliced green scallions
Salt and freshly ground black pepper to taste
1/2 c Clarified butter or ghee
 
In a large bowl, mix together potato, celeriac and scallions. Season well. In a hot non-stick pan, liberally coat with clarified butter and cover with mix. Cake needs to get brown on this side. Drizzle a little of butter on the raw side then flip the cake over and place in a 375 degree oven to cook through. Cook about 12 minutes until hot in the middle. Slice pie shaped wedges for serving.
 

1 1/2 pounds medium boiling potatoes (about 3 medium potatoes)
2 teaspoons salt, divided, plus more to taste
1 1/2–2 pounds kale (15–20 large leaves), de-stemmed
1 cup chopped leeks or scallions
1 cup half-and-half or milk
1/2 teaspoon freshly ground black pepper
1/2 cup butter, melted

Put the whole potatoes in a large pot, cover with water, and bring to boil. Add 1 teaspoon of the salt and boil until the potatoes are tender, 15 to 20 minutes. Drain the potatoes and mash. Put in a heatproof dish and keep warm in a 200° oven.

Meanwhile, put the kale in a pot, cover with water, and bring to boil. Add the remaining 1 teaspoon salt and cook until the kale is tender, 15 to 20 minutes. Drain and finely chop the kale.

Place the leeks or scallions in a small pot, cover with the half-and-half, and cook over low heat until very soft, 15 to 20 minutes.

Add the kale to the warm potatoes and mix well. Add the half-and-half with leeks or scallions. Add the pepper; season with salt to taste. Spoon a little of the melted butter over each serving and serve hot.

2 tbsp butter
2 tbsp olive oil
1 garlic clove, minced
1 yellow onion, chopped
1 leek, white part only, chopped
1 green pepper, chopped
1 parsnip, peeled and chopped
½ tsp ground cumin
2lb potatoes, washed, quartered and cut into bite-sized pieces
1 lb sweet potatoes, peeled, quartered and cut into bite-sized pieces
1 small head broccoli, washed and cut into bite-sized pieces
1 Tbsp yellow curry
¾ tsp turmeric
½ tsp ground mustard
4 cups veggie or chicken broth and 2-3 cups water
Salt, to taste
 
 
Heat butter and olive oil in large pot. Sauté garlic, onion, leek, green pepper and parsnip, until veggies begin to soften. Add cumin, curry, turmeric, mustard and stir. Add potatoes and broccoli. Add broth and water. Turn up heat to medium-high and bring to a boil. Lower heat and simmer uncovered for approx 20 min, or until potatoes can be pierced easily with a fork. Add salt, to taste.