Soups & Salads

Caramelized Golden Beet Soup

From the kitchen of Risa Berris

Ingredients:

3 medium yellow onions, divided 5 carrots, divided 3 parsnips 2 golden beets (medium) 1 sweet potato 5 Tbs olive oil, divided 3 garlic cloves 3 Tbs white wine 4 celery stalks 1 bay leaf 6 cups low sodium vegetable broth Sea salt, to taste Black pepper, to taste

Directions:

Preheat oven to 425°F and line baking sheet with parchment paper. Dice 2 onions into medium chunks. Peel 4 carrots, beets, parsnips and sweet potato. Dice into small chunks. Spread on baking sheet and drizzle with 3 Tbs olive oil, a pinch of sea salt and black pepper. Toss to coat. Roast until golden brown and caramelized, about 40-50 minutes. In large soup pot, heat remaining 2 Tbs olive oil over low heat. Mince remaining onion and sweat for 5 minutes. Mince the garlic and add to the onions, sweat for another 3 minutes. Turn the heat up to medium-high and add wine. Stir, gathering any brown bits from the pan. Dice the celery and remaining carrots small and add to the pot. Cook and stir for 3 minutes. Add bay leaf, liquid and bring to a gentle boil. Add vegetables from the oven to the pot and simmer. Blend using the immersion blender. Serve hot. Makes 8-9 cups.

Red Lentil Quinoa Soup

From the kitchen of Risa Berris

Ingredients:

2 cups red lentils 8 cups broth (chicken, veggie or combo) ½ cup quinoa, uncooked and rinsed ¾ tsp cumin ¾ tsp paprika 1 large onion, diced 2 Tbs olive oil Juice of one lemon Salt and pepper to taste

Directions:

In large pot, bring broth to a boil. Add lentils and rinsed, uncooked quinoa. Cover and let simmer for 30 minutes or until lentils are very soft. Add cumin and paprika. Saute onion in olive oil until golden and soft, then add to pot. Simmer for about 5 minutes. Turn off heat and add lemon juice. Salt and pepper to taste. Makes about 6 servings.

Roasted Red Pepper Soup

From the kitchen of Lynn Breuer

Ingredients:

3 cups chicken broth or stock 1 Tbs extra-virgin olive oil 1 small carrot, peeled & sliced ½ Large onion, diced 1 12 oz potato or sweet potato, cubed 16 oz roasted red peppers Salt and pepper

Directions:

Heat olive oil in a 3-4 quart pot. Add carrots and onions and cook until soft. Add peppers and cook 2 more minutes.

Add potatoes and broth/stock and bring to a boil. Reduce heat and simmer until potatoes are cooked through and starting to fall apart (about 45 minutes). Season with salt and pepper after cooking. Use a stick blender to puree soup. Store in fridge 6-10 hours for maximum flavor.

Potato Leek Soup

From the kitchen of Lindsay Leder

simplyrecipes.com/recipes/potato_leek_soup

Ingredients:

3 large leeks (about 3 cups, chopped) 2 Tbs butter 4 cups chicken broth (or vegetable broth for vegetarian option) 2 pounds potatoes (Yukon gold or Russet), peeled, diced into 1/2-inch pieces 1 tsp kosher salt, less or more to taste Pinch of dried marjoram 1 or 2 sprigs fresh thyme, or ½ tsp dried thyme 1 bay leaf White or black pepper to taste

Directions:

Clean and cut the leeks: Cut off the roots of the leeks. Cut the leeks lengthwise, fan them open under running water to dislodge any dirt. Cut off the tough dark green tops. Slice the white and light green parts of the leeks into 1/4-inch thick slices. Cook leeks in butter to soften: Melt butter on medium heat in a 3-4 quart pot. Add the chopped leeks, stir to coat with the butter. Cover the pot and reduce the heat to low, cook for 10 minutes until the leeks are softened. Make sure the leeks are not browning. Simmer the soup: Add the broth, diced potatoes, bay leaf, marjoram, thyme, and salt to the pot. Increase the heat to high to bring to a simmer, then lower the heat to maintain a low simmer, and cook for 20 minutes, until the potatoes are cooked through. Purée the soup: Remove the bay leaf and thyme. Use an immersion blender or standing blender to blend about half of the soup.

French Onion Soup

From the kitchen of Lynn Breuer

Ingredients:

2 jumbo Spanish onions (2 lbs) cut up 3 Telma beef bouillon cubes 2 quarts water (8 cups) ½ tsp sage A dash of pepper 1 cup stock extra dry vermouth 1 Tbs olive oil 1 Tbs margarine 2 bay leaves Croutons or bread (if desired)

Directions:

Put all the ingredients in a 3-4 quart pot and bring to a boil. Reduce heat, cover and simmer for 45-60 minutes.

To serve put in oven safe bowls, add croutons or bread and Mozzarella cheese. Microwave or put on a cookie sheet in the oven to melt the cheese.

Coconut-Curry Pumpkin Bisque

From the kitchen of Melissa Pletcher

Ingredients:

1 tsp olive oil 1 large shallot, minced very thin 1 ½ tsp kosher salt 2 tsp minced ginger (or ¾ tsp ground) 1 tsp minced garlic 1 tsp curry powder ½ tsp ground cumin ¼ tsp ground cinnamon 1 pinch cayenne pepper 30 oz can pumpkin puree 2 cups canned low-sodium chicken broth 1 cup light unsweetened coconut milk 2 Tbs dark brown sugar 1 Tbs fresh lime juice 2 Tbs chopped cilantro (optional)

Directions:

In a large soup pot, heat oil over medium-high heat. Add minced shallots and salt; cook, stirring frequently, until shallot is softened, about 5 minutes.

Stir in ginger, garlic, curry powder, cumin, cinnamon, and cayenne; cook one minute. Add pumpkin, broth, coconut milk and sugar; whisk to combine. Reduce heat to low; simmer 10 minutes for flavors to combine.

Puree in pot using immersion blender or carefully transfer to food processor to puree. Stir in lime juice and garnish with cilantro.

Makes 1 1/4 cups per serving. Serves about 4. 5 WW points

Mushroom Barley Soup

From the kitchen of Yuliya Gaydayenko

Ingredients:

½ cup barley 2 cups dehydrated mushrooms 1 small potato Vegeta seasoning Soy sauce Salt and pepper to taste

Directions:

Start barley in cold water, get to boil, and cook on low heat for 30 minutes.

Separately, pour boiling water over dehydrated mushrooms and let them stay in hot water for 30-60 minutes.

Take mushrooms out (keep the water) and slice them.

Add mushroom slices and water to barley, add salt and pepper and cook on low heat for 30 minutes

Add Vegeta seasoning, a drop of soy sauce, and a small potato and cook for another 20 minutes.

Add chopped scallions and a dollop of sour cream to soup bowls.

Crockpot Chicken & Wild Rice Soup

From the kitchen of Lindsay Leder

joyfulhealthyeats.com/crock-pot-chicken-wild-rice-soup/

Ingredients:

1 lb skinless boneless chicken breast salt & pepper to season 3 carrots, diced 1 1/2 cups celery, diced 1 1/2 cups sweet onion, diced 3 garlic cloves, minced 1 Tbs fresh rosemary, minced 1 Tbs fresh thyme, minced 1 cup wild rice 6 cups of chicken broth 1 cup thinly sliced baby bella mushrooms (optional) 2 Tbs of unsalted butter 2 Tbs of cornstarch 1 cup whole milk Salt to taste

Directions:

To a crock pot, first add chicken breasts. Season with salt and pepper. Add carrots, celery, onion, garlic cloves, rosemary, thyme, wild rice and chicken broth.

Cook on HIGH for 3-3 1/2 hours. Remove chicken and shred with two forks. Add chicken back. Heat a small sauce pan to medium- high heat. Add butter to the pan. Let the butter melt and start to bubble, whisking the entire time to ensure it doesn’t burn. Once the mixture is a light brown color pour the milk in and add corn starch. Whisking the entire time until milk is incorporated and there are no lumps. Let milk mixture simmer for 2 minutes until thick. Pour milk mixture into the crock pot and stir. Next add mushrooms and stir. Let cook an additional 30 minutes. Season with salt and pepper to taste.

Anna’s Egg Salad

From the kitchen of Anna Harder

I call it Anna’s Egg Salad because I created it. It’s Keto friendly and could be Kosher if you use all Kosher ingredients.

Ingredients: Directions:

2-3 hardboiled eggs 3-4 green onions A half of green pepper 1 Persian cucumber 2-3 small pickles Shredded carrots and/or Shredded radish (handful) Garlic salt with parsley and ground black pepper Mayonnaise Just mix all the ingredients together and enjoy it. Add bacon crumbles (optional-I add it sometimes)

I posted it in Keto group on Facebook and received over 150 likes and over 40 comments. Mostly ladies all over the world wanted to make it.

Michigan Cherry & Mixed Green Salad

From the kitchen of Linda Klein

I make this salad whenever I have company because everyone raves about it except my family.

Ingredients: Directions:

½ cup pine nuts 8 cups mixed salad greens, rinsed and dried ½ cup dried Michigan cherries 1 small red onion, thinly sliced ¼ cup (1 oz) crumbled bleu cheese Maple Raspberry Dressing (see recipe on next page) Place the pine nuts on a cookie sheet and toast at 350°F for 8 minutes or until they begin to turn brown. (Be sure not to burn them as the salad won’t taste as good – trust me.) Remove from the cookie sheet and cool.

Place the greens in a large salad bowl. Add the cherries, cooled pine nuts, onion slices. You can add the bleu cheese as well, however, some people may not like it so I usually put it in a small dish for those who want to use it.

Toss with dressing and serve. Makes 8 servings.

Maple Raspberry Dressing

From the kitchen of Linda Klein

Ingredients:

½ cup olive oil ½ cup vegetable oil ½ cup maple syrup ½ cup raspberry wine vinegar 1 Tbs Dijon mustard 1 Tbs dried tarragon

Directions:

Stir together the olive oil, vegetable oil, maple syrup and vinegar in a bowl. Whisk in the Dijon mustard and tarragon. This dressing may be prepared one day ahead and stored in the refrigerator.

Quinoa Salad with Apples and Almonds

From the kitchen of Risa Berris

Ingredients:

1 cup quinoa, rinsed 2 cups water 2 Tbs honey ¼ cup lemon juice ½ tsp coarse salt 3 Tbs olive oil 1 cup tart apple, peeled and diced 1 cup finely chopped celery 1/3 cup golden raisins ½ cup almonds, toasted and coarsely chopped Salt and black pepper, to taste

Directions:

Combine quinoa and water, bring to a boil. Reduce heat and simmer, covered until quinoa is tender and water is absorbed. Transfer to a bowl, stir, let cool completely. Whisk together honey, lemon juice and salt. Gradually whisk in oil until blended. Toss apples, celery, raisins, and almonds with quinoa. Add dressing and toss. Season with salt and pepper.

Cabbage Salad

From the kitchen of Risa Berris

Ingredients:

1 pkg shredded cabbage 1 pkg dry Ramen soup mix 4 green onions, sliced ½ cup toasted almonds 3 Tbs toasted sesame seeds

Dressing: ½ cup oil 3 Tbs vinegar 2 Tbs sugar Seasoning mix from Ramen soup mix

Directions:

Mix all dressing ingredients. Mix cabbage, green onions, almonds and sesame seeds.

Pour dressing over salad. Crunch dry Ramen noodles and toss with salad.

Make at least 2 hours ahead of time and refrigerate.

Corn & Black Bean Salad

From the kitchen of Julie Ohana

Ingredients:

2 bags of frozen roasted corn (or 3 cans of corn, or 6 ears of fresh corn cooked) 1 can of black beans, drained and rinsed 1 avocado 3 green onions, chopped 2 Tbs sriracha or hot sauce 4 Tbs honey ¼ cup vegetable oil 1 tsp kosher salt

Directions:

Combine the cooked corn, drained beans, onion and avocado in a mixing bowl. Set aside.

In a smaller bowl, combine the sriracha, honey, oil, and salt. Mix well until combined and thick.

Pour over the corn mixture, toss. Serve room temperature or cold. Serves 6-8 people.

Shrimp Salad

From the kitchen of Linda Klein

Nice salad for Summer!

Ingredients:

1 lb deveined, cooked shrimp 2 stalks celery, diced 1 green onion, diced 1 Tbs lemon juice ½ cup mayonnaise ½ tsp Old Bay Seasoning 1 ½ tsp grainy Dijon mustard

Directions:

Chop shrimp into small pieces. Combine all ingredients in a bowl and mix well to combine.

Serve over lettuce, on a croissant or with tortilla chips.

Kale Caesar Salad with Sweet Potatoes

From the kitchen of Risa Berris

Ingredients:

2 small sweet potatoes, cut into 1/2 inch circles ¼ cup extra virgin olive oil 1-2 tsp chipotle chili powder, use to your taste 2 tsp smoked paprika Kosher salt and black pepper 1 14 oz can chickpeas, drained 1 large head kale, shredded 4 cups brussel sprouts (or 1 additional head of kale) 1-2 avocados, sliced

Directions:

Preheat oven to 425°F.

On large rimmed baking sheet, combine the sweet potatoes, 2 Tbs olive oil, chili powder, paprika, and a pinch each of and pepper. Toss well to evenly coat. Roast for 20 minutes.

Remove from oven, add the chickpeas and remaining oil. Toss with the sweet potatoes and return to oven for another 20 minutes, until the chickpeas are crisp and the sweet potatoes are tender. In a large salad bowl, combine the kale and brussel sprouts. Make dressing (see recipe on next page) Toss the sweet potatoes and chickpeas in with the salad. Add the dressing and combine. Top the salad with avocado and additional Parmesan.

The salad keeps well for 3-4 days in the refrigerator. Add the avocados just before serving.

Parmesan Tahini Dressing

From the kitchen of Risa Berris

Ingredients:

¼ cup extra virgin olive oil Juice of 2 lemons 2 Tbs Dijon mustard 2 Tbs tahini 2 tsp Worcestershire sauce Kosher salt and black pepper 1/3 cup grated Parmesan, plus more for serving 2 Tbs fresh chopped parsley

Directions:

Combine all ingredients in a blender and blend until smooth.

Taste and adjust the salt and pepper.

Nicoise Salad

From the kitchen of Linda Klein

Ingredients:

1 lbs red-skinned potatoes, sliced 1/3 in. thick Kosher salt 2 Tbs dry white wine 10 oz haricots verts (French-style green beans), trimmed 4 large eggs ¼ cup white wine vinegar ½ shallot, minced (about 2 Tbs) 2 Tbs Dijon mustard 1 Tbs chopped fresh thyme Freshly ground pepper ¾ cup extra virgin olive oil 8 cherry tomatoes, halved or quartered 1 head Boston lettuce, leaves separated 2- 5 ½ oz cans of tuna (or I grill a tuna steak & flake it) ½ cup nicose olives

Directions:

Put potatoes in a medium saucepan, cover with cold water and season with salt. Bring to a simmer over medium-high heat and cook until fork tender (about 5 minutes). Drain and transfer to medium bowl; drizzle with the wine and let cool.

Bring another saucepan of salted water to a boil. Fill a bowl with salted ice water. Add the haricots verts to the boiling water; cook until crisp tender and bright green (about 2-4 minutes). Drain and immediately put into ice water to cool; drain and pat dry. Place the eggs in a saucepan, cover with cold water. Simmer over medium-high heat and let stand 10–12 minutes. Drain, then run under cold water to cool. Peel under cold running water.

Nicoise Salad Continued

From the kitchen of Linda Klein

Ingredients: Directions:

To make the dressing – Whisk the vinegar, shallot, mustard, thyme, ½ tsp salt and pepper to taste in a bowl. Whisk in the olive oil in a slow, steady steam until emulsified. I sometimes use my blender. Toss the tomatoes in a small bowl with salt and pepper to taste. Add about ¼ cup dressing to the potatoes and toss. Quarter the hard boiled eggs. Divide the lettuce among 4 plates. Arrange the potatoes, haricots verts, hard boiled eggs and tuna on top. Add the tomatoes and olives to the plates.

Orzo-Spinach-Feta Salad

From the kitchen of Risa Berris

Ingredients:

16 oz pkg of orzo 10 oz pkg fresh spinach 8 oz crumbled feta cheese ¼ cup pine nuts, lightly toasted ½ cup red onion, finely chopped ½ tsp dried basil ½ tsp salt ½ tsp black pepper

Directions:

Combine all ingredients and toss with ½ cup olive oil and ½ cup balsamic vinegar. Serve at room temperature or chilled. Serves 8.