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White Bean Soup with Spinach and Leeks
White Bean Soup with Spinach and Leeks
This soup is a delicious way to combine both leeks and spinach. It’s rather thick, making it more like a meal. You can use dried legumes or canned, and using canned for this recipe will cut down on the cooking time. www.eatgood4life.com
INGREDIENTS
• 2-3 large leeks, whites and light green parts sliced thin
• 1 lb dried white beans, pre-soaked overnight, or two cans white beans rinsed and drained
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 2 bay leaves
• ½ cup whole wheat couscous
• 2-3 fresh spinach leaves
• Salt and pepper to taste
• 4-6 cups water, depending on how thick you want the soup. If using dried beans you will need 6 cups.
DIRECTIONS
Heat oil in large pot over medium high heat. Add leeks and garlic and sauté for 2-4 minutes.
Add cumin and paprika and stir. Add bay leaves, beans and water. Bring the mixture to a boil and reduce heat to low and simmer for 10 minutes (if using dried beans you will need about 30-45 minutes).
Add couscous and cook for another 3-5 minutes. Remove bay leaves and turn off heat. Stir in the spinach and season to taste.
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Grilled Ramps and Asparagus
Grilled Ramps and Asparagus
As Martha Stewart says: “grill ramps quickly to make the most of their wild, earthy flavor”. These wild onions are found between March and June and have the flavor combination of spring onions and garlic.
INGREDIENTS
• 1 bunch (about 10-15) ramps
• 1 bunch asparagus
• 3 tbsp extra virgin olive oil
• Coarse salt
• Freshly ground black pepper
DIRECTIONS
Preheat a grill or grill pan to medium-high heat. Trim and discard the root hairs from ramps. Trim tough ends from asparagus.
Place ramps and asparagus on a rimmed baking sheet or in a shallow baking dish. Drizzle with olive oil, and toss to coat evenly. Season with salt and pepper, and toss to combine.
Arrange ramps and asparagus on the hot grill in a single layer. Grill until hot and grill marks appear, about 1 minute per side. Transfer to platter, and serve hot or at room temperature.
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Grilled Asparagus and Ricotta Pizza
Pizzas are a fun and easy way to use a variety of fresh herbs and vegetables. As featured in Real Simple and All Recipes, this a great way to showcase asparagus on a pizza!
INGREDIENTS
• 1/4 cup ricotta
• 1/2 bunch asparagus, grilled
• 1 tablespoon grated lemon zest
• Herb Oil (recipe below)
• Basic Grilled Pizza Dough (recipe below) or store bought pizza dough
DIRECTIONS
Heat it up: Set up a grill with heat source, coals or gas, on one side over medium-high. Clean and lightly oil hot grill.
Stretch it: On a lightly floured work surface, stretch or roll 1 piece basic grilled pizza dough or 4 ounces store-bought dough into a 10-inch-long oval or other desired shape. Brush one side lightly with herb oil or olive oil and season with coarse salt and ground pepper.
Grill it: Using your hands, place dough, oiled side down, directly over heat source. Brush dough with herb oil or olive oil and cook until underside is lightly charred and bubbles form all over top, 1 to 2 minutes. With tongs, flip dough and cook until lightly charred, 1 to 2 minutes. Slide dough to cooler side of grill.
Top it: Top with cheese, aspargus and zest; cover grill. Cook until cheese melts and toppings are heated through, 2 to 5 minutes.
Herb Oil: 1 sliced garlic clove, 2 tsp minced fresh rosemary, ½ cup extra virgin olive oil. In small saucepan bring garlic, rosemary and oil to a simmer over medium for 3 min. Let cool to room temp in a bowl.
Basic Dough: 1 tsp sugar, 1 packet (1/4 oz) active dry yeast, 2 tsp olive oil (plus extra for brushing), salt and pepper, 2 ¼ cup bread flour or all purpose flour
Pour 1 cup warm water into a medium bowl; add sugar and sprinkle with yeast. Let stand until foamy, 5 minutes.
Whisk oil and 1 teaspoon salt into yeast mixture. Add flour and stir with a wooden spoon until liquid is incorporated (dough will appear dry). Turn out onto a floured work surface. Knead until dough comes together in an elastic ball, 2 minutes. Transfer to an oiled medium bowl; brush lightly with oil. Cover bowl with plastic wrap; set in a warm, draft-free place until dough has doubled in bulk, 45 minutes. Punch down dough and cover; let rise another 30 minutes.
Turn out dough onto a lightly floured work surface. Divide into 4 equal pieces. Let rest 15 minutes before using.
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