Heat soup pot, add olive oil; add radish, broccoli, cauliflower, carrot, shallot, and 1 t salt. Cook covered over medium-low heat for 5 minutes, stirring occasionally. Add 1/4 C water, cook covered for 5 minutes more. Add garlic and cook 2 minutes. Add vinegar, tomato paste, spinach, cabbage, and peas; cook 2 minutes.
Add stock, water, and herbs; bring to a boil. Reduce to a simmer and cook 10-20 minutes, or until veggies are tender. Add 1 T lemon juice.
Cook pasta, but do not add to soup. Drain and keep warm.
Add beans to soup, cook 3 minutes.
Taste and adjust seasoning.
Place a scoop of pasta in a bowl, add soup, and top with parmesan cheese and a squeeze of lemon.
This could be made in the Crock Pot too. Add the lemon juice, spinach, and cabbage in the last 30 minutes of cooking. Just cook the pasta separately. Leftovers can be frozen, without pasta.
Something for the Sweet Tooth
Pumpkin Cake Roll
Recipe via Carol Peterson of Abundant Harvest Organics
3 eggs beaten
1 cup sugar
2/3 cup pumpkin pulp
1 tbsp lemon juice
2/3 cup flour
2 tsp cinnamon
1 tsp nutmeg
1 tsp ginger
1 cup powdered sugar
¼ cup butter, softened
1 package cream cheese
1 tsp vanilla
Preheat Oven to 325º. Prepare the filling by blending together and creaming. Butter and grease a 10 x 15 jelly roll pan. Mix together the eggs, sugar, pumpkin, and lemon juice. Sift together the flour, cinnamon, nutmeg, and ginger. Add to wet ingredients and mix well. Spread into pan and bake for 15 to 20 minutes. Remove from oven and allow to cool. Remove the cake from pan and place on a tea towel. Roll up the cake with the towel. Unroll the cake and spread with cream cheese filling and roll up again without the towel. Wrap with plastic wrap and refrigerate until ready to serve. Sprinkle with powdered sugar and slice into 8-10 servings.
1 butternut squash, peeled, and cut into 1/2″ to 1″ cubes
1 T butter
1 T plus 1 t olive oil, divided
2 carrots, chopped
6 cloves garlic, diced
1 shallot, chopped
1 T lemon juice, divided
1 T maple syrup
dash t cayenne
1/4 t red pepper flakes
1 t plus 1/4 t salt, divided
1/4 t pepper
1/2 T apple cider vinegar
2 1/2 C vegetable stock
2 1/2 C black beans, cooked
1 T parmesan cheese/serving, grated, for topping
lemon wedges, for topping
Pre-heat oven to 375F. Toss squash with 1 t olive oil, 1/4 t salt, and a pinch of pepper. Roast on a baking sheet for 45-60 minutes, or until squash is tender (amount of time will vary depending on size of cubes). Check part way through roasting time to be sure it’s not burning. Rotate pan/flip squash if desired.
Heat soup pot. Add butter and remaining oil and brown (being careful not to let it burn). Add salt, pepper, cayenne, red pepper flakes, cumin, onion, and carrot. Cook 10 minutes, covered, over medium-low heat, stirring occasionally.
Add garlic. Stir and cook 1 minute. Add vinegar, 1/2 T lemon juice, and maple syrup. Cook 3 minutes.
Add remaining lemon juice, beans, squash, and stock. Turn heat to medium-high and bring to a boil; cook 10 minutes. Turn heat down to low and cook 10 minutes more. Stir occasionally, and add more stock or water if needed.
Serve topped with parmesan cheese and a lemon wedge to squeeze over top.
Pre-heat the oven to 350F. Toss broccoli with 1 t olive oil, 1/4 t salt, and pepper. Pour onto a baking sheet and bake for 15-18 minutes (or until it’s slightly crispy).
Cook egg(s), sprinkled with a pinch of salt, covered, over low heat. Flip, if desired, turn off heat, and let it cook using residual heat from skillet (especially if you’re using a cast iron), until yolk is to desired doneness.
Slice roll almost in half (leave one side attached) and scoop out a bit of the middle of the bread (save it to make croutons!). Top with mustard, broccoli, broccoli leaves, a squeeze of lemon, parmesan cheese, egg, and a little more parmesan cheese.