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CARROTS
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NAME TBD
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1 Bunch Baby Turnips Cut in half
1 Bunch Carrots Cut into 1 inch pieces.
1/4 lb. Asparagus Cut into 1 inch pieces (smaller if it's fat asparagus)
Halibut Filet or Tofu cut into Strips 15 minute marinade of your choice. For Halibut I
like very simple olive oil, salt, pepper, paprika. For tofu I like a bit more flavor,
maybe soy sauce, garlic, sesame oil, some chili oil.
Rice
Cook rice. While rice does it's thing......
In med. size saucepan, saute veggies and 1 TBsp oil over med. heat about 10 minutes.
On a grill or in the broiler, cook fish or tofu. (Small pieces of Halibut may be easier
in the Broiler)
This entire meal takes 30 minutes or less and is very satisfying. We've eaten variations
of it a few times lately.
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Autumn Harvest Soup (Serves 6)
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All vegetables are optional depending on the season. If you have more carrots or turnips,
and no Romanesco add more carrots or turnips.
1 medium squash or 1 large yam (yield will be 2 cups cooked)
2 tablespoons extra-virgin olive oil
1 large onion, chopped
4 cloves garlic, pressed or minced
1 cup chopped or sliced fennel
3 carrots, sliced
3 turnips, cut into small chunks
3 small potatoes, cut into small chunks
1 1/2 cups cut-up Romanesco or cauliflower
1/2 cup French lentils
28-ounce can tomatoes, use whole, diced, or ground
3 1/2 cups water
2 teaspoons basil
1/4 teaspoon cayenne
1 teaspoon Rapadura
1/2 cup sliced black olives
2 cups finely cut turnip greens, or use other greens
Salt to taste
Feta cheese or crumbled Port Madison goat cheese for garnish(optional)
Poke holes with a fork in the squash or yam, and place it on a small baking sheet. Bake
at 350º for one hour or until tender. Remove from oven and let cool before cutting. While
squash bakes, heat a soup pot over medium heat. Add oil and onion. Cover and sweat onion
until translucent. Remove cover, add garlic and fennel. Stir and cook for a few more
minutes. Blend in carrots, turnips, potatoes, Romanesco, lentils, tomatoes, water, basil,
cayenne and Rapadura. Bring to a boil, then reduce heat and simmer for one hour.
Cut squash in half, remove seeds and skin. Add to soup and stir in with olives and turnip
greens. Cook soup until greens are soft. Add salt to taste. Garnish with crumbled feta or
goat cheese.
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