Not Your Ordinary Chicken Soup
It’s no myth that chicken soup truly heals the body (and soul). Maybe that’s why this cold weather has me yearning for my rich and nutritious homemade soup. My favorite, incredibly easy to make soup base is bone broth.
Seared Asparagus with Ginger
Heat 1 tablespoon each of butter and oil in a small skillet over medium heat. Add the ginger slices and sauté until lightly golden. Remove from heat and set aside.
Use any of your favorite vegetables in place of those suggested above. Other options include spinach, chard, onion, peppers, tomato.
Slow sauté mushrooms in 1/8 cup of oil and 1 T of herbs, until they create jus. Place in food processor with seeds/nuts, salt and remaining oil. Puree until smooth.
Shaved Organic Brussels Sprouts with Shiitake Mushrooms
Wash Brussels sprouts and remove stems. Shave sprouts with a food processor or slice thinly. Heat oil in large pan over medium heat. Add onion and let soften for 1-2 minutes.
Crazy Easy Italian Chicken
Preheat oven to 350º F. Pound the chicken breasts to flatten. Generously sprinkle the herbs and spices on both sides of the chicken.
In a medium saucepan over high heat, bring broth to a boil. Add quinoa, curry powder and ginger. Turn heat down to medium-low, cover and simmer until quinoa is tender, about 20 minutes. Allow to cool. Can be made a day ahead and refrigerated.
Collard Green Burrito
Wash collard green leaves well, trim off thick stem (will look like tortilla) and with a fork mash the center vein to make it more pliable.
Cod with Mustard-Caper Sauce
In a small bowl, stir together the mustard, capers, tarragon, 1 tsp olive oil and 2 T +/- water to adjust consistency to make it spoonable