Recipes from Local Foodies
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Minestrone with Tiny The most important thing to remember when making this soup: gather and prep all of your ingredients first. Then it will come together in no time! |
Citrus Marinated Pulled Pork > See recipe |
The Dairy-Free & > Creamy Broccoli Soup |
SUPER BOWL CREAM OF MUSHROOM SOUP
By Diablo Valley Farmer’s Market
1 pound cremini mushrooms
1 Yukon potato, shredded
1/2 cup barley, rinsed
1 carrot, shredded
1/2 medium yellow onion, chopped
1 cup half & half
2 tbsp Italian parsley, chopped
2 tbsp extra virgin olive oil
1 1/2 quarts chicken or vegetable broth
Directions: Clean and chop mushrooms. >Heat one tablespoon oil in large skillet. >Sauté mushrooms over medium heat until all water has evaporated, about 9 minutes. Set aside. >In a large pot heat remaining oil & sauté onion until transparent. >Add shredded potato & carrot & cook over medium heat, stirring constantly. >Add broth & bring to low boil, maintain until vegetables are tender. >Add sautéed mushrooms & barley, simmer 30-40 minutes. >Remove about 90% of the vegetable mixture & puree. >Stir back into pot; add cream & heat through. >Sprinkle with chopped parsley & serve.
MINESTRONE WITH TINY TURKEY MEATBALLS
By Amanda Haas
Soup:
2 tbsp olive oil
1 yellow onion, diced
2 carrots, peeled and sliced 1/2" thick
2 celery stalks, sliced 1/2" thick
1 parsnip, peeled and sliced 1/2" thick
2 cloves garlic, minced
3 cups Swiss chard leaves, chopped
4 cups chicken broth, low sodium
1 cup dry red wine
1 can (15 oz) diced tomatoes
1 can (15 oz) garbanzo beans, rinsed & drained
1/4 cup fresh basil, chopped
Kosher salt and freshly ground pepper
Meatballs:
16 oz ground turkey meat
1/3 cup grated Parmesan
3 tbsp dried bread crumbs
1/2 tsp fresh sage, chopped
1 egg, lightly beaten
In a soup pot, heat olive oil over medium heat. >Add onion, carrots, celery, and parsnip. >Cook uncovered, until softened, about 8 minutes. >Stir in garlic and cook about 1 minute. >Add Swiss chard and cook until wilted, about 1 minute. >Add chicken broth, wine, and tomatoes and bring to a boil. >Reduce heat to low, cover, and simmer while you make the meatballs, about 10-15 minutes.
To make the meatballs, combine turkey, Parmesan cheese, bread crumbs, sage, ½ teaspoon salt and ½ teaspoon pepper in a medium bowl. >Stir to combine, then add egg, and mix. >Increase heat to medium on the soup and bring to a gentle boil. >Use a tablespoon to form meatballs and gently drop them into the soup. >Add garbanzo beans and basil, cover, and cook until meatballs are cooked through, about 12 minutes. >Serve hot and pass the Parmesan cheese at the table.
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CITRUS MARINATED PULLED PORK WITH ONION SALSA AND TORTILLAS
By Amanda Haas
Serve over a bowl of rice with the onion salsa, or throw it on a warmed corn tortilla with guacamole or sour cream. You can make it ahead and keep it for up to 3 days in the fridge.
Pork:
1 cup orange juice
1/2 cup lime juice, freshly squeezed
2 tsp ground annatto (achiote) seeds
1 tsp ancho chile powder
1 tsp freshly ground pepper
1/2 tsp ground cumin
1/4 tsp dried oregano
Kosher salt
2 cloves garlic, smashed and peeled
3-4 lbs pork shoulder (aka Boston butt)
Salsa:
1 red onion, sliced
1/2 cup lime juice
1/2 cup orange juice
1 jalapeno, minced
In a large stockpot, combine all of the ingredients, except pork, along with 2 teaspoons of salt. >Stir to combine. >Remove pork from packaging and pat dry with paper towels. >Trim off any excess fat from outside of pork. >Cut pork into 3-4 pieces so it fits easily in one layer in the pot. >Cover and marinate in refrigerator for at least 4 hours or up to overnight. >Turn pork at least once while marinating to distribute the flavors evenly throughout the meat. >Preheat oven to 325˚F. >Keeping it covered, bake pork in its marinade for 2 ½-3 ½ hours, or until tender, and can be pulled apart with a fork. >Allow to cool, then shred it with a fork.
For onion salsa: combine ingredients with ½ teaspoon of salt. >Cover and allow onions to marinate in the refrigerator for at least 2 hours. >Serve on top of the pork for adults or on the side for the kids.
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CREAMY BROCCOLI SOUP (Serves 6)
By Denise Jardine
From “The Dairy-Free & Gluten-Free Kitchen”
2 pounds broccoli, stems and florets chopped separately into 1-inch pieces
1 large yellow onion, coarsely chopped
11/2 pounds russet potatoes (about 2), peeled and cut into 2-inch pieces
31/2 cups Gluten-Free Chicken Stock or Vegetable Stock
1/4 tsp freshly squeezed lemon juice
2 bay leaves
1/2 tsp salt
1/8 tsp freshly ground black pepper
3/4 cup Dairy Milk Alternative, plus more if needed (soy, almond or rice milk)
To prepare the soup: Combine broccoli stems, onion, potatoes, stock, lemon juice, bay leaves, salt, and pepper in a large saucepan. >Bring to a boil. >Cover, decrease heat to low, and simmer until vegetables are tender, about 15 minutes. >Raise heat to medium-high and bring to a boil. >Add broccoli florets; reduce heat to low, and simmer until florets are tender, about 8 minutes.
(By placing the broccoli florets on top of the other vegetables, they cook via steam, and retain vibrant green color.)
To puree the soup: Remove soup from heat and discard bay leaves. >Ladle half of the soup into a blender with 1/2 cup of milk, cover, and puree until smooth. >Empty blender into a large bowl and repeat with remaining soup and 1/4 cup of milk. >Transfer pureed soup back to saucepan. >Thin the soup if necessary by adding a little more milk, 1/4 cup at a time, until the desired consistency is achieved. >Taste and correct the seasonings. >Reheat over low heat, stirring occasionally, until heated through, taking care not to boil the soup. Ladle into bowls and enjoy!
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