Winter is the time for soup to shine!
There is nothing simpler and more satisfying than a creamy (dairy and gluten free) potato leek soup. The combination simply soothes the soul.
Here’s how to make this rich soup in just 20 minutes:
Inspired by epicurious
Prep Time: 3 minutes Total Time: ~20 minutes
- Handful of red potatoes, cut into 1/2 inch thick pieces
- 1 leek, cut into half moons
- 2 T olive oil
- 2 C water (or stock)
- kosher salt to taste
- black pepper to taste
1. Prep: Rinse potatoes and leek. Cut potatoes, remove the top (where it starts to diverge), and the bottom root of the leek, cut down the middle, then into half moons. Take out your pan, wooden spoon, food processor, or immersion blender.
2. Cook: Add olive oil to a deep pan, over medium-low heat cook the leeks with a dash of salt, and cover for 8-10 minutes, until soft. Add in water, cover and bring to a simmer. Add in potatoes, cover and simmer for ~10-20 minutes, or until soft.
3. Blend: In your food processor, puree 1/2 of the soup mixture. Place soup mixture in a big bowl, then mix in the other 1/2 of the soup from your pan. Mix well, then serve. Season with a drizzle of olive oil, salt and pepper to taste.
Photo courtesy of sethoscope
Tacos are a great go-to dinner when time is of the essence.
But what if you don’t have any tortillas on hand?
Pull out some tortilla chips and make a taco salad!
Feel free to use beans vs. turkey, make your favorite salad dressing, and season with the right amount of spices to suit your palate.
You’ll have a delicious dinner in no time!
Prep Time: 2 minutes Total Time: 20 minutes
- A few handfuls of arugula (or any lettuce you have)
- 2 T. olive oil
- 1/2 package of ground turkey
- 1 poblano pepper, diced (or bell pepper, add jalapeño if you want)
- 1/2 yellow onion, diced
- 2 t. cumin
- 1 t. cayenne
- 1 t. paprika
- Salt + Pepper
- Tortilla chips, crushed
- 1/2 lime (or your favorite salad dressing)
- Handful of cilantro
1. Prep: Place lettuce on plates. Dice pepper and onion, pluck cilantro leaves.
2. Cook: Add oil to a pan, sauté onions for 5-10 minutes then add in pepper, and cook until soft. Add turkey meat, and spices, salt and pepper. Let cook for 8-10 minutes.
3. Assemble: Place ground turkey mixture on top of your lettuce bed. Squeeze lime juice on the meat, or your favorite salad dressing. Top with crushed tortilla chips and cilantro.
PS: If you have avocado, tomatoes, or red onion on hand feel free to add!
Yes, that’s right – the two most delicious ingredients combined together to make an impressive tasting, and filling little open-faced sandwich.
An amazing remedy for the lunch time blues in no time!
Prep time: 3 minutes Total time: 8 minutes
- 2 pieces of your favorite bread
- 1/2 avocado, sliced
- 4 thin slices of cheddar cheese
- red onion, thinly slice
- black pepper
1. Prep: Preheat oven to 350F. Slice avocado, cheddar and onion. Take out your bread, mustard and black pepper.
2. Assemble: Spread a thin layer of mustard on each slice, then add on your avocado. Top with red onion, and finally add on two slices of cheese on each side.
3. Cook: Place on a baking sheet, and let cook until the cheese has melted, around 5 minutes. Top with a crack of fresh pepper, and enjoy!
Hey cauliflower, beets are in season too!
These ruby red or bright orange gems are the perfect way to satisfy your sweet tooth without breaking out those cookies.
Add them to your meal as the sweet component, and you will wonder where that sweet craving ran off to.
You are only 15 minutes away from a wonderful natural treat that will not only make your skin glow, but will also cleanse your blood, and fill you up with loads of antioxidants.
Serves 2 Prep Time: 6 minutes Total Time: 21 minutes
1. Prep: Rinse, then chop the tops and bottoms of your beets. Cut into 1 inch thick cubes or triangles. In a medium sized pot, add water, and a steamer.
2. Cook: Cover and bring water to a boil. Add your beets, cover and let steam for 15 minutes. Poke a fork or knife into the beets. If they are tender, then they are ready to eat!
Photo courtesy of Le Grande Farmers’ Market
Nothing says summer like fresh fish tacos!
The secret to making the best fish tacos is simplicity.
No frying, fancy slaws or major prep work. Just a quick sauté, fast salsa creation, and you’re done.
Cheers to summer!
Serves 2 Prep time: 5 minutes Total time: 15 minutes
- 2 small flounder filets
- 1 tbsp olive oil
- 4 corn tortillas
- 1/2 avocado, cubed
- handful cilantro, chopped
- 1 mango, peeled and diced
- 1/3 red onion, diced
- 1 small jalapeño pepper, seeds removed
- 1 small scallion, diced
- 1 lime, juiced
- Sea salt
- Black pepper
1. Prep: Place corn tortillas in a preheated 350F oven for 10 minutes. Peel and cube avocado, set aside. Dice mango, red onion, jalapeño pepper, scallion. Cut lime in half. Chop cilantro.
2. Make mango salsa: In a bowl, mix mango, red onion, jalapeño pepper, scallion and cilantro together with fresh lime juice. Mix well, sprinkle with sea salt and a few grinds of pepper.
3. Cook fish: Over medium heat, add olive oil, then your filets into a pan. Sprinkle with sea salt and black pepper. Cook on each side for 3-5 minutes.
4. Assemble: Remove your corn tortillas from the oven. Place fish on top of the tortillas, then top with avocado and mango salsa. Garnish with a bit of cilantro and enjoy the fresh taste of summer!