Kale and White Bean Soup
Here's a super tasty soup! Its a good way to get your leafy greens, and also so warm and cozy for the winter weather. 
Kale and White Bean Soup:
Quinoa, mushrooms and braised fresh greens,
Braised greens, quinoa, and mushrooms
2 tablespoons grapeseed or canola oil, divided
1 12oz package quinoa or 1 ¾ cups
2 cups water
1 ¾ cups low sodium vegetable broth, divided
1 teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper
1 cup onion, finely chopped
2 garlic cloves, minced
8 oz sliced button mushrooms
3 cups greens of your choice – collards, spinach, kale, mustard greens,
¼ teaspoon cracked red pepper
- Heat 1 tablespoon oil in a large saucepan over medium heat. Add quinoa; cook 3 minutes or until toasted, stirring frequently. You will hear the grains popping and crackling. Gradually add water and 1 ½ cups of broth. Note – the toasted quinoa will spatter. Bring to a boil. Reduce heat, cover and cook15 minutes or until liquid is absorbed. Stir in ½ teaspoon salt and black pepper.
- While the quinoa simmers, heat remaining 1 tablespoon oil in a saute pan over medium-high heat. Add onion and ½ teaspoon salt, saute 2 minutes, or until tender. Add garlic; saute 30 seconds or until fragrant. Add mushrooms and saute 3 minutes or until tender. Add greens, cracked pepper and remaining ¼ cup broth. Cover and cook 10 minutes or until greens are tender. Stir in salt.
- Spoon in 1 cup quinoa on plate and top with ½ cup of yummy greens mixture.
Arugula Pesto!
Arugula Pistachio Pesto
3 cloves garlic
3 tablespoons fresh lemon juice
1/3 cup extra-virgin olive oil
1/3 cup Parmesan cheese, broken into pieces
1/3 cup pistachio pieces
1 cup loosely packed arugula leaves, rinsed and dried
¾ teaspoon kosher salt
¼ teaspoon fresh black pepper
-
Combine all ingredients in a food processor and whirl until smooth. Use as a sandwhich spread or top your favorite pasta! Yum.
Eat your greens!!
Spring is here! All our goodies from the garden are starting to come up, and some of the first – greens!
