Tomato Soup with Spinach

Our tomato soup is brought to life with delicious sautéed vegetables! Paired with a couple slices of warm baguette bread this soup is a meal within itself.

tomato soup

Our tomato soup is brought to life with delicious sautéed vegetables! Paired with a couple slices of warm baguette bread this soup is a meal within itself.

  • Servings: 4
  • Difficulty: Easy
  • Print

Ingredients


1 Tablespoon Olive Oil
1 Yellow Onion, Diced
2 Celery Stalks, Diced
2 Carrots, Diced Or Shredded
3 Garlic Cloves, Minced
1 28-Ounce Can Crushed Tomatoes
2 Cups Vegetable Broth
4 Cups Spinach
Salt And Pepper, To Taste

Directions


  1. In a large pot heat the oil over medium heat. Add the onion, celery, carrots, and garlic and sauté until softened, about 5 minutes.
  2. Add the tomatoes and broth. Bring to a simmer, cover, reduce the heat to low, and cook for 20 minutes. Blend with an immersion or regular blender (let the soup cool a bit before using a regular blender, as it can explode).
  3. Return the soup to the pot, add the spinach and warm through until the spinach is wilted. Season to taste with salt and pepper.

French Onion Pasta

French Onion Soup meets Pasta Bake in this delicious casserole type dish. The caramelized onions get an extra kick of umami flavor with soy sauce and maple syrup!

French Onion Soup meets Pasta Bake in this delicious casserole type dish. The caramelized onions get an extra kick of umami flavor with soy sauce and maple syrup!

  • Servings: 8
  • Difficulty: Easy
  • Print

Ingredients

1 Package Of Pasta

3 Yellow Onions Sliced

1 Teaspoon Soy Sauce

1 Teaspoon Maple Syrup

2 Tablespoon Oil

3 Cups Of Shredded Gruyere

½ Package Of Onion Soup Mix

¼ Cup Of White Wine 

¼ Cup Of Heavy Cream

½ Cup Of Fried Onions Smashed

½ Cup Of Chicken Stock

Directions

  1. Preheat the oven to 350 degrees.
  2. Caramelize the onions by cooking them on high in a large saute pan with the oil. Be careful not to burn them, stirring them every 5 min and adjusting the heat. Deglaze the pan with white wine, scraping the brown bits on the bottom. You may have to do this a few times.  Once the onions start to deepen and caramelize, add the soy sauce and maple syrup. 
  3. While the onions are cooking, get the water boiling for the pasta and cook according to instructions, and drain.
  4. Mix the cooked pasta, caramelized onions, ½ package of onion soup mix, chicken stock, heavy cream, and 2 cups shredded gruyere together in the same pot that you cooked the pasta in. Transfer to a large baking dish/casserole dish and top with the extra cup of gruyere and smashed fried onions. 
  5. Pop it in the oven for 30 minutes or until the cheese is nice and melted.

Minestrone Soup

This easy to make Minestrone soup is loaded with hearty vegetables and packed with flavor! It’s quick to make on the stove stop and perfect to when you want a delicious bowl of soup.

This easy to make Minestrone soup is loaded with hearty vegetables and packed with flavor! It’s quick to make on the stove stop and perfect to when you want a delicious bowl of soup. 

  • Servings: 6
  • Difficulty: Easy
  • Print

Ingredients

1 Tablespoon Olive Oil

1 Leek, Sliced Into ¼-Inch Half Moons

2 Carrots, Peeled And Cut Into ½-Inch Pieces

3 Celery Stalks, Peeled And Cut Into ½-Inch Pieces

2 Small Yellow Squash, Cut Into ¼-Inch Half Moons

4 Garlic Cloves, Minced Parmesan Rind, Optional

1 Sweet Potato, Diced

1 15-Ounce Can Diced Tomatoes 

6 Cups Vegetable Or Beef Broth

1 Can Cannellini Beans, Drained And Rinsed

1 Cup Elbow Pasta

2 Cups Chopped Kale

½ Lemon, Juiced

Grated Parmesan For Garnish

Fresh Cilantro, Chopped For Garnish

Directions

  1. In a large stockpot, heat the olive oil over medium heat. Add the leek, carrots, celery, squash, garlic, and 1 teaspoon salt and sauté for 5-7 minutes, until softened. 
  2. Stir in the parmesan rind (optional), sweet potato, tomatoes, and their liquid, broth, and beans, and bring to a simmer. 
  3. Cover and simmer for 10 minutes, then stir in the pasta. Cook for another 7 minutes, until the pasta is tender. 
  4. Turn off the heat and stir in the kale and lemon juice. Cover until the kale is wilted. Season to taste with salt and pepper. 
  5. Serve with parmesan and cilantro. 

Butternut & Quinoa Soup

Comfort in a bowl! Delicious butternut is complemented alongside quinoa, flavorful herbs and veggies to create a wonderful hearty soup! This soup is packed with healthy benefits and is great for a cold winter’s day!

Comfort in a bowl! Delicious butternut is complemented alongside quinoa, flavorful herbs and veggies to create a wonderful hearty soup! This soup is packed with healthy benefits and is great for a cold winter’s day!

Black Bean Sweet Potato Soup

This Black Bean Sweet Potato Soup is ideal for the cold winter ahead of us. It’s a great side serve with a baguette for a small midday meal.

This Black Bean Sweet Potato Soup is ideal for the cold winter ahead of us. It’s a great side serve with a baguette for a small midday meal.

  • Servings: 6-8
  • Difficulty: Easy
  • Print

Ingredients

1 Tablespoon Olive Oil

1 Yellow Onion, Diced

1 Garlic Cloves, Minced

1 Jalapeño, Minced

1 Teaspoon Chili Powder

½ Teaspoon Cumin

½ Teaspoon Dried Oregano

1/2 Teaspoon Ground Pepper To Taste

2 Medium Sweet Potatoes, Diced (Peeled If You Like)

2 Cups Low-Sodium Vegetable Broth

3 15-Ounce Cans Black Beans

1 15-Ounce Can Diced Tomatoes

1 Lime, Juiced

Toppings, optional: Crumbled Cotija or Feta Cheese, Sour Cream, Sliced Avocado, Cilantro

Directions

  1. In a large stockpot, heat the oil over medium heat. Add the onion and cook, stirring, until softened, about 5 minutes. Add the garlic, jalapeño, chili powder, cumin, oregano, salt, and pepper and cook for 2 more minutes, until fragrant. 
  2. Add the sweet potatoes, broth, black beans, and their liquid, and tomatoes and bring to a boil. Reduce the heat to a simmer and cook for about 10-15 minutes, until the sweet potatoes are fork tender. Stir in the lime juice and season to taste.
  3. Purée the soup partially with an immersion blender. Serve with toppings of your choice. 

Braised Red Cabbage with Apples and Onions

This take on a German side dish is a wonderful addition to the dinner table. It’s best served with your choice of meat and a healthy helping of mashed potatoes!

This take on a German side dish is a wonderful addition to the dinner table. It’s best served with your choice of meat and a healthy helping of mashed potatoes!

  • Servings: 5
  • Difficulty: Easy
  • Print

Ingredients


1 Red Cabbage, Quartered and Sliced
⅓ Cup Wed Wine
2 Tablespoon Red Currant or Plum Jam
2 Bay Leaves
1 Tablespoon Soy Sauce
½ Yellow Onion Sliced
1 Teaspoon Salt
3 Cups of Water
1 Apple Cored and Sliced
1 Teaspoon Butter
1 Tablespoon Apple Cider Vinegar

Directions

  1. In a large saucepan, add the butter on medium heat. Saute the onions and apples until soft and onions are translucent.
  2. While the onions and apples are sauteing, quarter and slice the red cabbage.
  3. Add the sliced cabbage, red wine, jam, soy sauce, apple cider vinegar and 1 cup of water. Keep adding more water as it simmers.
  4. Simmer for 30-40 min or until cabbage has completely softened and the liquid has reduced to a tablespoon.

Spaghetti Squash Parmesan

It tastes just as beautiful as it looks! For the tomato sauce, cooking the onions before the rest of the ingredients builds a wonderful caramelized flavor in the sauce while the garlic, basil, and oregano tie it all together. This recipe is a great festive way to enhance your spaghetti squash!

It tastes just as beautiful as it looks! For the tomato sauce, cooking the onions before the rest of the ingredients builds a wonderful caramelized flavor in the sauce while the garlic, basil, and oregano tie it all together. This recipe is a great festive way to enhance your spaghetti squash!

  • Servings: 2-4
  • Difficulty: Easy
  • Print

Ingredients

1 Large Spaghetti Squash

1 Tablespoon Olive Oil

1 Yellow Onion, Sliced Thinly

2 Garlic Cloves, Minced

1 Teaspoon Dried Oregano

1 Teaspoon Dried Basil

1 28-Ounce Can Crushed Tomatoes

1 Teaspoon Salt, To Taste

1 Cup Grated Parmesan Cheese

Fresh Basil, Minced

Directions

  1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
  2. Cut the spaghetti squash in half and scoop out the seeds. Place the squash cut-side down on the prepared baking sheet. Roast until tender when poked with a fork, 40 to 50 minutes.
  3. While the squash is roasting, heat the olive oil in a medium saucepan over medium-high heat until shimmering. Add the onion and cook until translucent, 5 to 8 minutes. Add in the garlic, oregano, and basil and cook, stirring, until fragrant, about 30 seconds. Stir in the tomatoes and bring to a simmer. Reduce the heat to low and simmer for 10 minutes, until slightly thickened, stirring occasionally. Season with salt.
  4. When the squash is done roasting, remove it from the oven and flip it cut-side up. Sprinkle with salt and pepper. Fill each squash with tomato sauce and top with cheese.
  5. Roast for another 10 minutes, until the cheese is melted and bubbly. Garnish with basil.

Lentil-Stuffed Zucchini Boats

Forget about the stuffed peppers! These Zucchini Boats loaded with lentils, tomatoes, onion, garlic, Panko breadcrumbs and more are to die for! This summer squash dish is sure to impress! It’s a wonderful Entrée for vegans and non-vegans.

Forget about the stuffed peppers! These Zucchini Boats loaded with lentils, tomatoes, onion, garlic, Panko breadcrumbs and more are to die for! This summer squash dish is sure to impress! It’s a wonderful Entrée for vegans and non-vegans.

  • Servings: 4
  • Difficulty: Easy
  • Print

Ingredients

2 Cups Vegetable Broth

¾ Cup Green Lentils Or 1 Can Lentils, Drained And Rinsed

2 Large Zucchini

1 Tablespoon Olive Oil

½ Yellow Onion, Diced

1 Garlic Clove, Minced

1 Teaspoon Italian Seasoning

Pinch Hot Pepper Flakes, To Taste

1 15-Ounce Can Tomato Sauce Or Purée

½ Teaspoon Salt, To Taste

½ Cup Panko Breadcrumbs

½ Cup Shredded Dairy-Free Parmesan Cheese, Optional

Salt And Pepper To Taste

Directions

1.     the oven to 400°F. Preheat 

2.     If you’re cooking the lentils, in a large pot, bring the vegetable broth and the lentils to a simmer. Cover and reduce the heat to low, and cook for 30-40 minutes, until the lentils are tender. Drain any excess liquid. 

3.     Cut the zucchini in half lengthwise and scoop out the seeds. Arrange on a baking sheet and sprinkle with salt and pepper. 

4.     Heat the oil in a large pot over medium heat. When hot, add the onions and garlic and cook until softened, about 7 minutes. Add the Italian seasoning and red pepper flakes.

5.     Add the tomato sauce and salt and bring to a simmer. Reduce the heat and simmer for 10 minutes, until thickened. Stir in the cooked or canned lentils and season to taste with salt and pepper. 

6.     Spoon the lentil filling into the zucchini boats and bake for 15 minutes. Sprinkle with breadcrumbs and cheese (if using) and bake for another 10 minutes, until melted.