Tag Archives: vegetables

Vegetable Chermoula Soup

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I love making soup, especially during winter (and yes, it’s winter. Spring doesn’t start until March 19!). This vegetable chermoula soup is very hearty. The white beans and faro make it completely satisfying while the chermoula takes it over the edge in flavor. I put chermoula, a garlicky, herby sauce, on everything. It’s divine.

This recipe was taken from my cookbook, Picture Perfect Parties. I know when people think of parties, they tend to think of really decadent food, but there are actually many healthy recipes in my book. People want to leave full and satisfied, and belly-warming soup is a great way to achieve just that.

Vegetable Chermoula Soup
Serves 8

You will need:

– 2 garlic cloves minced
– 1/2 medium onion
– 1 cup diced carrot
– 1/2 cup diced celery
– 1/4 cup olive oil
– 1 cup diced zucchini
– 1 cup diced sweet potato
– 1/2 cup red peppers *optional
– 2 cups chopped kale
– 8 cups vegetable stock + water as needed
– 1 can white beans or 1 cup soaked overnight, then rinsed
– 1 cup farro
– 2 tablespoons chopped rosemary
– 2 tablespoons chopped parsley
– salt and pepper

To prepare:

In a large stockpot, saute garlic, onion, carrots and celery in olive oil, over medium heat until tender.
Add the vegetables and saute for 2 minutes. Next add stock, beans and water if needed, salt and pepper and chopped herbs. Simmer for 3 hours and add faro for the last 30 minutes.

Charmoula
You will need:

– 1 cup fresh Italian parsley
– 1 cup fresh cilantro
– 2 inch piece of ginger
– 3 cloves of garlic
– Juice of 1 lemon
– 1 cup of oil
– salt and pepper
– 2 teaspoons coriander seeds

To prepare:

In the bowl of a food processor fitted with a steel blade, add all ingredients and pulse until it forms a loose smooth sauce, about 1 minute.

 

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Butternut Squash Soup

veggiesoup

 

One of my favorite ways to make sure I’m getting all of the vegetables I need is making a big pot of soup, especially in the winter when days are short and often dreary. This time of year, butternut squash is prevalent in markets and grocery stores. You can even buy it already cubed! Scoop up some squash on your next trip to the store, and create this lovely, vegetable dense, soup. It’s a crowd pleaser for the entire family!

Butternut Squash Soup
Serves 8

You will need:

– 1 cup cubed butternut squash
– 1 cup rough chopped yellow onion
– 1 cup cubed carrots
– 1 cup cubed celery
– 1 cup cubed parsnips
– 1/2 cup cubed baby red potatoes
– 1/2 cup chopped fresh parsley
– 2 cups kale, shredded
– 1/4 cup olive oil
– 1 15 oz can of white beans
– 1 quart organic vegetable stock
– salt and pepper

To prepare:

Peel and cube squash, onion, carrots, celery, parsnips, and red potato into 1-inch cubes.

Put the vegetables in a heavy cast iron pot, except the kale and white beans.

Saute all the vegetables in the olive oil until the vegetables are soft and the onion is translucent  (about 15 minutes). Then add the kale, beans and stock, and stir until blended.  Season mixture with salt and pepper.

Simmer on low heat for 1.5 hours.

To serve:

Serve this soup with crusty bread and a spinach, apple, walnut salad with blue cheese crumbles and balsamic vinaigrette.

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Fall is here, so soup is on!

veggiesoup

Hi All! It’s Nicole, Annette’s web-manager and friend. While Annette has been enjoying gorgeous weather in Italy, I’ve been swealtering in Atlanta. However, this weekend, it finally took a slight, cooler turn, and I am officially ready for soup season. In my opinion, there is nothing better than preparing a big pot of soup, smelling it simmer, and enjoying it throughout the week.

Of course, when looking for a great fall soup, I turned to Annette’s archives. And of course, I found exactly what I was looking for: butternut squash soup.

 

Butternut Squash Soup
Serves 8

You will need:

– 1 cup cubed butternut squash
– 1 cup rough chopped yellow onion
– 1 cup cubed carrots
– 1 cup cubed celery
– 1 cup cubed parsnips
– 1/2 cup cubed baby red potatoes
– 1/2 cup chopped fresh parsley
– 2 cups kale, shredded
– 1/4 cup olive oil
– 1 15 oz can of white beans
– 1 quart organic vegetable stock
– salt and pepper

To prepare:

Peel and cube squash, onion, carrots, celery, parsnips, and red potato into 1-inch cubes.

Put the vegetables in a heavy cast iron pot, except the kale and white beans.

Saute all the vegetables in the olive oil until the vegetables are soft and the onion is translucent  (about 15 minutes). Then add the kale, beans and stock, and stir until blended.  Season mixture with salt and pepper.

Simmer on low heat for 1.5 hours.

To serve:

Serve this soup with crusty bread and a spinach, apple, walnut salad with blue cheese crumbles and balsamic vinaigrette.  This perfect for a tummy-warming fall supper with family and friends!

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Spring recipe:: Asparagus quiche

Baby Shower

If you ask me, quiche is perfect anytime of day. It makes a lovely breakfast, especially for a crowd, but it also makes an incredible dinner. Serve it with a light salad for a complete meal.

This asparagus quiche recipe would be a great addition to any Easter menu, too. You can easily make it ahead of time and pop it into the oven before heading out the door or before people arrive! There’s nothing better that a simple dish that packs a lot of punch. Enjoy this seasonal spring dish!

Asparagus Quiche
Makes 1- 8″ round Quiche serves 8-10
For the filling you will need:

– 1/2 lb. fresh asparagus
– 8 eggs
– 1 cup shredded mozzarella
– 1 cup half and half
– 1/2 teaspoon salt


To prepare:

In a large bowl whisk eggs and cream and cheese and salt. Reserve 5 spears of asparagus for the top of the quiche. Cut the remainder into 1/2 inch pieces and add to the egg mixture. Combine and set aside make the crust.

For the crust you will need:

– 1 1/2 cups all purpose flour
– 1 stick of butter chilled and cut into 1/2 cubes
– 1/4 cup chilled water
– 1/2 teaspoon salt

To prepare:

Preheat oven to 350 degrees.

In the bowl of a standing mixer, place the flour and the butter and salt. Using the paddle attachment on medium speed, combine the butter and flour until it resembles pebble size crumbs. Next add water until mixture comes together into a ball. *(note you may need to add more water to combine)

Roll the ball of dough out on a floured board into a 10″ disk about 1/8 thick. Place into an 8 inch ceramic quiche pan. With a paring knife, cut the overhanging dough edge around the perimeter of the dish so there is a clean edge all the way around. Use the excess dough you cut off the edge to make the make the decorative scallop border. Use a 1 inch round scallop cutter, place the scallop rounds on the edge of the shell, over-lapping all the way around the outer edge.

Once you have finished the decorative edge, place the egg mixture into the shell. Add the reserved whole asparagus spears on top and place into the oven. Bake for 60 minutes at 350 degrees F.

Photographs by: Deborah Whitlaw Llewellyn

Prop and food styling by: Me

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Moroccan Spiced Cauliflower

After years of leading  styling + photography workshops through Marrakech, I’ve developed a love of Moroccan spices. They are rich with flavor which makes them perfect for making otherwise plain dishes outstanding.  Villa Jerda‘s Harissa and Kefta rubs are must have items for any spice rack. They’re delicious and beautiful, too. Helpful hint: these would make great gifts this holiday season, too!

You’ll love how this cauliflower is absolutely transformed when tossed and baked with the Moroccan spices. It’s a delicious combination. Here’s the recipe, and I encourage you to read Villa Jerda’s blog for more amazing recipes using their spices!

xx Annette

Moroccan Spiced Cauliflower
Serves 6

*Preheat oven to 375 degrees F

You will need:
– 1 head of cauliflower
– 2 teaspoons Harissa
– 1 teaspoon Kefta rub
– 3 tablespoons olive oil
– 1/2 teaspoon salt

To prepare:

In a large bowl combine the Harissa, Kefta rub and oil, and salt, stir to combine.

Break the cauliflower into pieces and toss into the spices, coat the pieces well.

Place into an oven proof roaster and place into the preheated oven for 1 hour until the cauliflower is fork tender. Serve warm or at room temperature.

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