Pumpkin Soup With a Touch of Basil

Love this soup. It was passed along by a family friend a few years back. I've made it for Enrichment and had rave reviews. Shane even likes it, and he's not a huge pumpkin person. The longest part is just the dicing and then mixing it in the blender; from there, it just needs to simmer a bit.

Ingredients:

• 1 lrg. onion, peeled & finely minced

• 1/4 c. butter

• ½ lb. fresh tomatoes, peeled, seeded and coarsely chopped (Romas)

• ½ lb. carrots peeled & cut in lrg. chunks

• 3 3/4 c. broth divided (vegetable or chicken, obviously, I use the former)
  

• 1 cup (16 oz.) solid pack pumpkin

• salt and pepper

• 2 Tb. minced fresh basil or 1 Tb dried

• 3 Tb. heavy cream - optional*
  

• grated Swiss cheese for garnish*

• toasted curried pumpkin seeds or croutons (plain)*

In large pot, saute onion in butter 4-5 min. Add tomatoes, simmer 5-6 min. In another pan, simmer carrots in 2 ½ cups chicken broth. Combing cooked carrots, hot broth & pumpkin in blender - puree. Add remaining stock. Add pumpkin mixture to pot, season with salt and pepper. Fold in cream and heat but do not boil. Garnish with cheese and croutons.

*I've never added the cream or garnish suggestions just because I usually try to avoid dairy and the soup is still phenomenal.

French Potato Salad with Dijon Mustard and Fine Herbes

Shane's a big fan of Dijon mustard so when I saw that this recipe included that ingredient and eliminated mayonnaise (an ingredient I try to avoid) I figured it was worth saving and trying out before summer ends.

NOTE: If fresh chervil isn’t available, substitute an additional 1/2 tablespoon of minced parsley and an additional 1/2 teaspoon of tarragon. For best flavor, serve the salad warm, but to make ahead, follow the recipe through step 2, cover with plastic wrap, and refrigerate. Before serving, bring the salad to room temperature, then add the shallots and herbs.

INGREDIENTS

• 2 pounds small red potatoes (about 2-inch diameter), unpeeled, scrubbed, and cut into 1/4-inch-thick slices
• 2 tablespoons table salt
• 1 medium clove garlic , peeled and threaded on skewer
• 1 1/2 tablespoons champagne vinegar or white wine vinegar
• 2 teaspoons Dijon mustard
• 1/4 cup olive oil
• 1/2 teaspoon ground black pepper
• 1 small shallot , minced (about 2 tablespoons)
• 1 tablespoon minced fresh chervil leaves
• 1 tablespoon minced fresh parsley leaves
• 1 tablespoon minced fresh chives
• 1 teaspoon minced fresh tarragon leaves

DRESSING THE POTATOES: Place potatoes, 6 cups cold tap water, and salt in large saucepan; bring to boil over high heat, then reduce heat to medium. Lower skewered garlic into simmering water and partially blanch, about 45 seconds. Immediately run garlic under cold tap water to stop cooking; remove garlic from skewer and set aside. Continue to simmer potatoes, uncovered, until tender but still firm (thin-bladed paring knife can be slipped into and out of center of potato slice with no resistance), about 5 minutes. Drain potatoes, reserving 1/4 cup cooking water. Arrange hot potatoes close together in single layer on rimmed baking sheet. 2. Press garlic through garlic press or mince by hand. Whisk garlic, reserved potato cooking water, vinegar, mustard, oil, and pepper in small bowl until combined. Drizzle dressing evenly over warm potatoes; let stand 10 minutes. 3. Toss shallot and herbs in small bowl. Transfer potatoes to large serving bowl; add shallot/herb mixture and mix gently with rubber spatula to combine. Serve immediately.

Baked Black Bean Burritos (Vegan Option)

From my friend, Brooke, who got this recipe from Whole Foods and made it for me one night. It's the fact that these are baked that made them memorable -- it adds a nice finishing touch to the whole combination.

Black Bean Burritos
Serves 6
2 to 2 1/2 cups (cooked) black beans, drained
1 fresh tomato, chopped
3 green onions, coarsely chopped
1/4 fresh cilantro, chopped
1 garlic clove, crushed
3 tablespoons lime juice
1/4 cup canola oil
1/4 teaspoon crushed red pepper
1/4 teaspoon hot sauce
sea salt, to taste
ground pepper, to taste

Fixins for Burritos
2 packages flour tortillas
2 ripe hass avocados, mashed
2 cups cooked rice
1/2 grated Monterey Jack or soy cheese

In a large bowl mix together the beans, tomato, green onion, and cilantro. Set aside.

In a small bowl, combine the garlic and the lime juice. In a slow, steady stream whisk in the oil until the dressing has emulsified. Combine the lime dressing and bean mixture. Stir in the crushed red pepper and hot sauce. Season with salt and freshly ground pepper.

Preheat the oven to 350°F. Soften the tortillas briefly in the oven; remove from oven.

Spread on the avocado, followed by the cheese, rice, and bean mixture. Roll up the tortillas and arrange on a baking sheet. Place in the oven and heat through for 15 minutes or until the cheese has melted.

Black Bean & Corn Tortillas

Okay, last one from Williams-Sonoma for now, I promise. I just want to have these recorded so I don't lose them. And anyone who has come to know me in recent years knows that I absolutely fell in love with black beans while on my mission.

This is another with a lot of dairy (the pizza had a lot it seemed) but I think they could be reworked to be dairy-free or close to it for anyone eating more vegan (and/or that can't handle dairy the way they used to, like me).

(This recipe calls for cotija cheese, an aged Mexican cheese with a somewhat dry texture. Feta is a fine substitute.)

Ingredients:
2 Tbs. vegetable oil
1 red onion, diced
3 garlic cloves, minced
1 tsp. salt
3 1/2 cups fresh or frozen corn kernels
1 can (15 oz.) black beans, drained and rinsed
2 tomatoes, chopped
1 lb. Monterey jack cheese, shredded
6 oz. cotija or feta cheese, crumbled
2 to 3 jalapeños, seeded and diced
2 Tbs. chopped fresh cilantro
12 flour tortillas
Sour cream for serving
Salsa for serving

Directions:
In a large sauté pan over medium heat, warm the oil. Add the onion and cook, stirring often, until translucent, about 5 minutes. Add the garlic and salt and cook for 2 minutes more. Transfer the onion mixture to a large bowl. Add the corn, black beans and tomatoes and let stand until cool, about 20 minutes. Stir in the Monterey jack and cotija cheeses, the jalapeños and cilantro.

Prepare a medium-hot fire in a grill. Set a Pizza-Que on the grill (or any kind of flat plan that heats well on grill) and preheat according to the manufacturer's instructions.

Place 2 tortillas on the Pizza-Que. Spread about 3/4 cup of the black bean mixture on each tortilla, then top each with another tortilla. Close the lid and cook, turning the quesadillas once, until browned, about 2 minutes per side.

Transfer the quesadillas to a cutting board and cut each into quarters. Serve immediately with sour cream and salsa. Repeat to assemble and cook the remaining quesadillas. Serves 6.

Grilled Zucchini & Basil Pizza(s)

Also stolen from Williams-Sonoma.com -- I love zucchini and basil together and this looks like an amazing way to combine the two. Now I just need a woodfire outdoor oven. ;) But I'm sure you could work this in an in-home oven if need be or just on a basic grill, with some creativity. Click here for a basic pizza dough recipe. Or head over to Trader Joe's and grab some whole wheat dough (or even crust) ready to go (not a bad option for us lately).

Ingredients:
1 green zucchini, sliced 3/16 inch thick
1 yellow zucchini, sliced 3/16 inch thick
1 Tbs. Parmesan dipping and drizzling oil, plus more for brushing
Salt and freshly ground pepper, to taste
Two 10-inch pizza dough rounds
4 oz. mozzarella cheese, grated
1/2 lemon
1 oz. ricotta salata or goat cheese
6 large fresh basil leaves, minced

Directions:
Preheat a beehive pizza oven according to the manufacturer's instructions.

In a bowl, stir together the green and yellow zucchini, the 1 Tbs. oil, salt and pepper. Let stand for 5 minutes, then drain off the excess liquid.

Place 1 pizza dough round on a floured pizza peel. Lightly brush the dough with oil. Sprinkle half of the mozzarella on the dough and top with half of the zucchini.

Transfer the pizza to the oven, tapping the peel lightly to release the pizza. Bake until the cheese has melted and the crust is golden, 8 to 10 minutes, rotating the pizza occasionally to ensure even browning.

Transfer the pizza to a cutting board and squeeze a few drops of lemon juice over the pizza. Grate or crumble half of the ricotta salata over the pizza and sprinkle with half of the basil. Cut into slices and serve immediately. Repeat to cook the remaining pizza. Makes two 10-inch pizzas.

Charred Corn Salad

Great idea for summertime grilling and bbqs --- I stole it from Williams-Sonoma.

-2 Tbs. fresh lime juice
-1 Tbs. fresh orange juice
-1 tsp. diced chipotle chili in adobo, plus 1 Tbs. adobo sauce
-2 tsp. salt
-1 garlic clove, minced
-1/2 tsp. honey
-1/4 c. plus 2 Tbs. olive oil
-6 ears of corn, husks and silks removed
-1 can (15 oz.) black beans, rinsed and drained
-2 Tbs. chopped fresh cilantro, plus cilantro leaves for garnish
-2 c. cherry or grape tomatoes, quartered
-1/2 c. diced jicama
-1/4 c. diced red onion

In bowl, whisk together lime juice, orange juice, chipotle chili and adobo sauce, 1 tsp. salt, garlic, honey and 1/4 c. oil until smooth. Set vinaigrette aside.

Prepare hot fire in grill or preheat grill pan over high heat.

Rub corn with 2 Tbs. oil and 1 tsp. salt. Grill corn, turning occasionally, until charred in spots, 10-15 mins. Transfer to platter.

When corn is cool enough to handle, remove kernels from cobs; place kernels in large bowl. Add black beans, chopped cilantro, tomatoes, jicama, onion and vinaigrette; stire until well combined. Garnish with cilantro leaves. Serve salad at room temperature. Serves 6-8.

Arugula Salad With Walnut Vinaigrette

Hint: toast walnuts at home in a dry skillet over medium heat until fragrant, which takes four to give minutes. Make sure to shake the pan occasionally to turn the nuts. If you don't have walnut oil, replace the canola and walnut oils with 3 tablespoons extra-virgin olive oil.

Walnut Vinaigrette:

- 1 Tbs. lemon juice
- 1/8 tsp. table salt
- pinch of ground black pepper
- 2 Tbs. canola oil
- 1 Tbs. walnut oil

Salad:

- 4 c. arugula, washed and dried
- 1 1/2 Tbs. chopped walnuts, toasted

1. Combine lemon juice, salt, and pepper in bowl with fork. Add oils, then whisk or mix with fork until smooth, about 30 seconds. The dressing will separate after 5 to 10 minutes, so use immediately or cover and refrigerate; mix again before tossing with greens.
   
   
2. Place arugula and walnuts in large salad bowl. Drizzle with dressing and toss until greens are evenly coated. Serve immediately.