For a moment the seasons seemed to be changing the the thoughts of warm sweater, sitting by a blazing fire and enjoying hot cups of soup were buzzing in my mind. But now, surprise, we have an extended summer and we are enjoying 80 degrees again!! It's so nice to be able to enjoy the colors of fall in a skirt and short sleeves! I am going to post a few fun fall recipes, enjoy!!
Curried Carrot Soup
6 Large Carrots (3 lbs), peeled and cut into ½ inch pieces
1 Large Onion, Chopped
2 Tablespoons peanut oil, or vegetable oil
2 Cloves Garlic, minced
1 Tablespoon Curry Powder
3 Cups Low Sodium Vegetable or Chicken Broth
½ Teaspoon Salt
1 13ounce Can Light Coconut Milk
1 Tablespoon Pure Maple Syrup
Topping
½ Cup Plain Greek Yogurt
2 Tablespoons Fresh Dill Chopped
Preparation
In a large, covered stock pot, sauté carrots and onion in oil for 7-10 minutes over medium heat, stirring occasionally.
Add garlic, curry powder and salt and simmer an additional minute
Add broth and bring to boil. Reduce heat and simmer 10-12 minutes, until carrots are tender.
Using a food processor or blender, puree half the soup at a time. Be careful not to fill blender too full. Return soup to pot, add maple syrup and combine.
Top with Yogurt Dill mixture and serve.
Kale Waldorf Salad
3 Cups Prepared Kale, Washed and ribs removed, Dinosaur Kale is preferred
2 large Red Apple, Honey crisp or Figi, Chopped
1 Cup Celery, thinly sliced
½ Cup Almonds
¼ Cup Raisins
2 Tablespoons Dijon Mustard
2 Tablespoons Water
2 Tablespoons Fig Preserve – Trader Joe’s has an excellent source
2 Tablespoons Red Wine Vinegar
1 Tablespoon Rice Wine Vinegar
1/8 teaspoon Sea Salt
Preparation:
Wash the kale, remove the stems and ribs from Kale. Chop kale finely. Chop the Apple, and Celery and mix with chopped Kale. Mix together Dijon Mustard, Water, Fig Preserve, Vinegars and Salt. Pour over Kale, Apple and Celery mix and combine. Top with Almonds and Enjoy!
Potato Salad with Kalamata Olive Pesto
½ Kalamata Olive
2 Garlic Cloves
1 Cup Olive Oil
1 Cup Parmesan Cheese
1/2 Cup Fresh Mint
Preparation:
Add all ingredients to a blender or food processor. Mix until fully blended.
2 pounds fingerling potatoes, boiled until soft
1/2 Cup Crumbled Feta Cheese
1/4 Cup Red Onion Minced (optional)
2 Teaspoons Celery Salt (Optional)
Preparation:
Drain potatoes and place in serving dish. Cover with the Olive pesto and combine. Top with crumbled Feta, optional toppings include: Celery Salt and Minced Red Onions
