Portuguese Potato and Kale Soup

This deliciously satisfying soup came from The Big Book of Vegetarian by Kathy Farrell-Kingsley. We received some baby kale, onions and carrots in our produce delivery and this soup put them to great use! We also got to use our new food processor to blend up the russet potatoes to make the soup creamier before adding back them back to the stock and throwing the red potatoes and kale in. A bit of salt & pepper, and viola, a tasty dinner!

Leek and Garlic Risotto

This dish came from Local Flavors by Deborah Madison. The actual title is Leek and Green Garlic Risotto, but when I grabbed the green garlic, it had gone soft so I just used regular garlic. We choose this recipe to use the leeks and green garlic we had delivered on Monday but it was very rich; too rich in fact. We each only ate about 1/4 of the servings. This is the second time we've made a risotto that was just too rich for us. I think this one would have been ok had we just had a small dollop as a side dish to something else rather than trying to have it as a main course. Not surprised it was so rich with cream in it. It actually turned me off on trying to make any other risotto dishes for awhile. Oh well, there are plenty of other recipes to try!

Salad

Tonight we just threw together a nice big salad with a lot of the items we received in our produce delivery on Monday: a salad mix of greens, baby spinach, radishes & carrots. We also threw some items in we had on hand: cherry tomatoes, alfalfa sprouts, sunflower seeds, freshly ground pepper, and then I shaved some parmesan cheese on top. It was a very satisfying salad.

Chard and Rice Casserole

This tasty casserole was taken from The Vegetarian Mother's Cookbook by Cathe Olson. The actual title was Kale and Rice Casserole, but we used chard instead since that was one of the items in our weekly produce delivery. It was really yummy. We had just gotten a food processor so I was able to mince the chard quite easily. The only thing was that it turned the brown rice pink when I first mixed it in. That went away upon baking it though. The egg topping consisted of eggs, nutritional yeast flakes, nutmeg, salt, pepper and a small amount of cheese, which was optional. I really liked the way the egg browned during the baking. It was quite tasty and the leftovers kept well and I had them twice during the work week. I think we'll be making this again.

Corn and Cashew Nut Curry

This yummy curry came from The Wok Bible by Sunil Vijayakar, Becky Johnson and Jenni Fleetwood. It consisted of shallots, cashews, red curry paste, potatoes, lemon grass, tomatoes, corn, celery, ketchup, soy sauce, brown sugar with fresh basil on top. The recipe also called for kefir lime leaves which we couldn't find and scallions which went bad before we made this. It was quite flavorful and the leftovers were good the next day. It was a bit wetter than I expected, but the taste was nice and it firmed up when stored for leftovers.

Slow Spanish Rice and Beans

An easy Sunday favorite from Fresh from the Vegetarian Slow Cooker by Robin Robertson. Read more about this delicious stand-by here or here from the past when we've made it.