Roasted Vegetable and Goat Cheese Salad

Ingredients:
1 large package (10 oz.) organic greens
1 package artichoke hearts, drained/defrosted
1 large red pepper
1 large zucchini
1/2 c. kalamata olives
5 goat cheese medallions
2 Tbsp balsamic vinegar
1/4 c., plus 1 Tbsp, extra virgin olive oil
1 clove garlic
1 tsp fresh chives
1 tsp fresh oregano
1 tsp fresh thyme
1 tsp fresh parsley
1 tsp salt, divided
1 tsp pepper, divided

Directions:
-Preheat oven to 400 degrees.
-Cut zucchini into 1/4 inch by 4 inch slices.
-Cut red pepper into 1/2 inch spears.
-In medium bowl, place zucchini, red pepper, artichokes, 1 Tbsp olive oil, 1/2 tsp salt and 1/2 tsp ground pepper and toss lightly to combine.
-Place mixture onto lined baking sheet(s) and place in oven.
-Roast until zucchini is soft and artichokes have begun to brown around the edges, about 25 minutes.
-Meanwhile, pit kalamata olives and discard pits.
-In large serving bowl, add salad greens and scatter olives.
-Place goat cheese medallions on lined baking sheet.
-Remove vegetables from oven and using tongs, scatter on top of salad greens
-Place goat cheese in oven and bake until slightly browned and starting to bubble, about 10 minutes.
-Meanwhile, in bowl of mini processor or blender, combine vinegar, garlic, chives, oregano, chives, parsley and remaining salt and pepper.
-Turn processor on high and while running, slowly drizzle remaining olive oil into mixture to emulsify.
-Once fully combined, turn processor off, drizzle desired amount of dressing over salad greens (serving remaining on the side with the meal).
-Remove goat cheese medallions from the oven and with large spatula, place on top of salad.
-Serve immediately.

Sweet Potato Fries

2 sweet potatoes cut into sticks

Put on cookie sheet and brush w/olive oil

Sprinkle w/salt and pepper (my kids don’t like pepper so we do some w/just salt)

Cook at 425 for about 30-35 minutes (the slightly burnt ones taste the best)



Roasted Green Beans

Clean and trim green beans

Toss with olive oil and salt and pepper

Cook at 400 for about 20 minutes



Enjoy the recipes!

Christine

Tortilla Soup
The Mansion on Turtle Creek

3 T corn oil
4 corn tortillas coarsely chopped
6 cloves of garlic, finely chopped
1 T chopped fresh epazote (or 1 T chopped fresh cilantro)
1 cup fresh onion puree
2 cups fresh tomato puree
1 T cumin
2 tsp chili powder
2 bay leaves
4 T canned tomato puree
2 quarts chicken stock
salt to taste
cayenne to taste
1 cooked chicken breast, cut into strips
1 avocado peeled, seeded and cubed
1 cup shredded cheddar cheese
3 corn tortillas, cut into thin strips and fried crisp

Heat oil in large saucepan over medium heat.
Saute tortillas with garlic and epazote over medium heat until tortillas are soft.
Add onion and fresh tomoato puree and bring to a boil.
Add cumin, chili powder, bay leaves, canned tomato puree and chicken stock.
Bring to a boil again, then reduce heat to simmer. Add salt and cayenne pepper to taste and cook, stirring frequently for 30 minutes. Skim fat from surface if necessary.
Strain and pour into warm soup bols. Garnish.

Garden Vegetable Chowder
Bon Appetit

2 T unsalted butter
1 (16 oz.) package frozen corn kernels
2 small red-skinned sweet potatoes (yams), peeled and diced
1 yukon gold or russet baking potato, peeled and diced
3 celery stalks, diced
1 large carrot, diced
2 small zucchini, diced
1/2 red or yellow bell pepper diced.
2 tsp dried thyme
4 bay leaves
6 cups canned low salt chicken broth

Melt butter in heavy large Dutch oven over med-high heat. Add vegetables, thyme and bay leaves. Saute until vegetables are light brown, about 10 minutes.
Add broth and bring to boil.
Reduce heat to medium low.
Simmer soup until vegetables are tender, about 45 minutes.

Remove bay leaves from soup.
Puree 2 1/2 cups including vegetables in blender until smooth.
**Let it cool a bit first before putting it in the blender**
Return puree to remaining soup.
(This makes it thicker w/out having to add cream)
Season with s/p.

Love this! Fresh sweet Butternut Squash!
No peeling or cutting - no more excuses!
Thanks again, Costco.
I had to try a new recipe and it has rocketed up
to the top of my veggie favorites!
Gnocchi with Butternut Squash, Sage, and Pine Nuts
Check out Liz's blog (right sidebar) for other
awesome recipes.

New at Costco - $6!
(Or at least new to me.)
Serving size 1/4 cup.
4g fat
8g fiber
14g protein