How To Prepare
Heat oil in Dutch oven or soup pot. Gently sauté garlic, onion and celery until softened. Sprinkle thyme and oregano, and stir. Add canned crushed and diced tomatoes, and vegetable broth, followed by chopped spinach and basil and stir until wilted. Bring to a boil, then reduce heat and simmer for 15-20 minutes. Stir in balsamic vinegar and season with freshly-ground black pepper.
Serve with crusty whole-grain bread
Serve 4-6
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Low Fat Tomato Spinach Soup
How To Prepare
PREPARATION
Bring a large saucepan of lightly salted water to a boil. Add lima beans, garlic and crushed red pepper; cook until the beans are tender, about 10 minutes. Remove from heat and let cool in the liquid.
Drain the beans and garlic. Transfer to a food processor. Add oil, lemon juice, cumin, and pepper; process until smooth. Scrape into a bowl, stir in mint, cilantro and dill.
TIPS & NOTES
Make Ahead Tip: Cover and refrigerate for up to 4 days or freeze for up to 6 months.
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Lima Bean Spread with Cumin Herbs
How To Prepare
Heat oil in large Dutch oven or saucepan. Sauté garlic, onions, celery, zucchini and green beans for 5 minutes. Stir in herbs and cook for 1 minute. Add broth, tomatoes and beans. Bring to a boil, then cover and simmer for 20-25 minutes.
Makes 8 cups.
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Italian Vegetable Soup
How To Prepare
Step 1. Preheat the oven to 350 degrees F
Step 2. Put the Beans in an 8-cup casserole
Step 3. Combine the tomato sauce, onion, garlic, mustard, and a dash of pepper in a mixing bowl; stir into the beans.
Step 4. Bake for 1 hour, or until the beans are tender, Serve
Yield: 4 servings
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Italian Bean Bake
How To Prepare
Heat large skillet sprayed with cooking spray over medium heat. Add the onion, and cook until tender. Stir in the okra, and season with cumin, ginger, coriander, and pepper. Cook and stir for a few minutes, then reduce the heat to medium-low, and cover the pan. Cook for 20 minutes, stirring occasionally until okra is tender.
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Indian Style Okra
How To Prepare
Slice artichoke tops off, crosswise. Trim stems.
Boil or steam artichokes until bottoms pierce easily, or a petal pulls off easily.
Drain artichokes. Cool. Cut each artichoke in half lengthwise and scrape out fuzzy center and any purple tipped petals.
Mix remaining ingredients in a large plastic bag. Place artichokes in the bag and coat all sides of the artichokes. For best flavor marinate in the mixture overnight in the refrigerator, but should marinate at least one hour.
Drain artichokes. Place cut side down on a grill over a solid bed of medium coals or gas grill on medium. Grill until lightly browned on the cut side, 5 to 7 minutes. Turn artichokes over and drizzle some of the remaining marinade over the artichokes. Grill until petal tips are lightly charred, 3 to 4 minutes more.
Serve hot or room temperature.
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Grilled Artichokes
How To Prepare
SALAD: Steam green beans in a steamer for 5 to 8 minutes. Cook potatoes in boiling water until tender. Cool green beans and potatoes and place in a bowl.
When cooled, add bell pepper and onion to the cooled green beans and potatoes.
DRESSING: As green beans and potatoes are cooling, prepare the dressing by mixing together garlic, dill, vinegar, olive oil, mustard, and black pepper. Top salad with dressing.
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Green Bean Potato Salad
How To Prepare
1. Heat oil in a large Dutch oven over medium heat. Add celery, onion, garlic, oregano, and pepper; cook 5 minutes.
2. Add the water, broth, and lentils. Simmer, partially covered, 15 minutes.
3. With a hand blender or potato masher, puree soup until semi-smooth and thick.
4. Drizzle with lemon juice.
Serve with protein of your choice for a complete meal
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Greek Lentil Soup
How To Prepare
Preheat oven to 400 degrees. Prick eggplant all over with a fork. Place in oven for 45-50 minutes until very soft. Remove from oven, plunge in cold water to cool or simply wait for the eggplant to cool.
Peel and chop cooked eggplant. Place in a blender with the garlic, tahini, scallions, lemon juice and parsley. Blend until almost smooth. Refrigerate until ready to serve. Just before serving, sprinkle a little paprika on top. Enjoy with cut vegetables.
Makes 2 Cups.
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Eggplant Dip - Baba Ghanoush
How To Prepare
1. Warm oil in a pot over medium heat. Add onion and sauté until softened, 6 to 8 minutes. Add garlic and curry powder and stir until fragrant, about 1 minute. Raise heat to medium-high, add zucchini, pour in broth. Cover and bring to a simmer. Remove cover, reduce heat to medium to maintain a simmer and cook until zucchini is very tender, about 20 minutes. Remove from heat and let soup cool slightly.
2. Working in batches, puree soup in a blender until smooth. Transfer to a large bowl, cover and refrigerate until chilled, at least 2 hours.
3. Just before serving, season with pepper. Ladle into chilled bowls, garnish with cilantro and serve.
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Curried Zucchini Soup
