Parsnip and Potato Soup


Ingredients 2 tablespoons butter 1 tablespoon olive oil 1.5 pounds parsnips, peeled and chopped 2 big potatoes, peeled and chopped 2 big carrots, cleaned and sliced in 1-inch rounds 1 medium yellow onion, chopped 3 cloves garlic, minced 3 tablespoons chopped fresh parsley 2 tablespoons chopped fresh basil, or 1 tablespoon dried basil salt and fresh ground pepper, to taste 1 bay leaf 4 cups low sodium vegetable broth, or enough to just cover the vegetables … Read more

Roasted Carrot-Apple Soup (With Paprika Brown Butter)


Ingredients 4-5 medium-large (about 1 lb) carrots, scrubbed, ends trimmed, and chopped into 1-inch pieces 1 medium-large onion, peeled and chopped into large chunks 1 medium-large sweet/tart apple (washed but unpeeled), cored and quartered 2 tablespoons olive oil ½ teaspoon salt, divided (plus more to taste) ¼ teaspoon black pepper, divided 2 tablespoons butter, divided … Read more

Moroccan Spiced Vegetable Couscous


Ingredients 2 tablespoons olive oil 1 medium red onion chopped 1 yellow bell pepper chopped 1 carrot chopped into cubes 2 cloves garlic minced salt & pepper to taste ½ teaspoon paprika ½ teaspoon ground coriander ¼ teaspoon turmeric ½ teaspoon celery salt ½ teaspoon ground cumin ⅛ teaspoon ground cinnamon cayenne pepper optional, to taste 1 cup frozen peas 6 Peppadew Piquante peppers chopped, mild or hot 1½ cups chicken stock or vegetable stock A good handful fresh parsley chopped 1 cup instant couscous Instructions In a medium-size skillet heat … Read more