Black Bean Soup

Easy and tasty, makes great leftovers!

2 T oil
1 T butter
1 small onion, diced
2 carrots, diced
2 ribs celery, diced
2 cloves garlic, minced
1 t red pepper flake
2 26 oz cans black beans
6 C water or broth
cilantro
salt and pepper

Cook vegetables in oil until browned, add garlic, red pepper, and salt, cook 2 min more. Add black beans and water or broth, bring to a boil then reduce heat and simmer 20 min. Add a small handful of chopped cilantro. Garnish with sour cream and/or avocado.

Spinach Salad and Split Pea Soup

Split Pea Soup

This is by far the best split pea soup I have had. It has a rich flavor and the fresh peas and lemon make it bright and fresh.

1 C split peas, rinsed and soaked for 1 to 2 hrs
2 T olive oil
1 T butter
1 large onion, diced
2 carrots, diced
1 large celery rib, diced
1 t dried rosemary, chopped
1 t dried parsley
1 bay leaves
2 cloves garlic, minced
salt and pepper
1/2 t smoked paprika
2 C frozen peas
1 C half and half
zest and juice of 1 lemon

Cook vegetables and seasoning (except salt) in oil for 15 min or until browned, add garlic, salt and paprika and cook a few min more. Add the split peas and 6 cups water, stirring freqeuntly until water comes to a boil. Reduce heat and simmmer, covered, until peas have broken down, about an hour. Add the frozen peas and cook 2 mon more. Blend in batched until desired consistency, then add half and half and lemon, and more salt and pepper to taste.


Spinach Salad
Healthy and Delicious!

5-6 cups raw spinach, rinsed and dried
2 hard boiled eggs, chopped
1/2 small red onion, chopped
2-3 oz shredded swiss cheese
1 small can mandarin oranges, drained

Dressing:

1/4 C vegetable oil
2 T red wine vinager
1 t poppy seeds
splenda to taste
salt and pepper

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

• 1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
• olive oil
• 1 tablespoon pure maple syrup
• Kosher salt and freshly ground black pepper
• 3 tablespoons dried cranberries
• 3/4 cup apple cider or apple juice
• 2 tablespoons cider vinegar
• 2 tablespoons minced shallots
• 2 teaspoons Dijon mustard
• 4 ounces baby arugula, spinach, or other dark greens, washed and spun dry
• 1/2 cup walnuts halves, toasted (I used some caramelized walnuts, they were delicious)
  
• 3/4 cup freshly grated Parmesan

Directions

Preheat the oven to 400 degrees F.

Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.

While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.

Place the greens in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.

*This recipe is from the Food Network. My friend brought it to a play date the other day and I loved it. I finally made it for myself tonight. It is so good!!!