Summer Soups, Salads & Zoodles

Summer does not mean soups need to go away. Working in an air-conditioned office, I look forward to a warm and hearty lunch. And then, when I come home, a fresh salad and light pasta dish tops off the evening.

Ribollita – Tuscan White Bean Soup

Inspired by Feasting at Home

Olive oil

¼ pound Bacon (or Turkey Bacon)

1 large Red Onion, diced

1 cup diced Carrots

1 cup diced Fennel bulb

2 Tbsp. crushed Garlic

1 tsp. Black Pepper

1/4  tsp. Crushed Red Pepper flakes

1/4  tsp. Ground Sage

1/8 tsp. Oregano

1-2 tsp. Salt

1 can diced Tomatoes

4 cups chopped Lacinato Kale

Splash of White Wine

1 carton Chicken Broth

2 cans Cannellini Beans or Great Northern Beans

½ cup Parsley

Grated Parmesan

Rosemary Lemon Garlic Oil-

½ cup Olive Oil

zest of one large Lemon

2 Tbsp. crushed Garlic

few sprigs fresh Rosemary (or thyme, sage)

1. Make the Lemon Garlic Rosemary Oil - place all ingredients in a small jar or bowl and let sit on the counter (or make the day before, refrigerating).
2. Cook bacon in the oven, on a foiled-lined baking pan. Set aside to cool.
3. In a large soup pot, heat oil, and then add onions, carrots, fennel, garlic, saute 6-8 minutes, or until vegetables are tender.
4. Add the tomatoes, spices, herbs, and lacinato kale, and a splash of white wine, and continue sauteing and stirring occasionally for 7-8 minutes.
5. Add the broth, beans, and bacon (NOTE: If you like a thicker soup, blend or puree 1 cup of the beans with a little of the stock, to thicken the soup.)
6. Bring to soup to boil, turn heat down and simmer for 15 minutes.
7. Serve in bowls with a drizzle of the flavorful lemon oil, grated Parmesan, and crusty bread.

Sesame Cabbage Salad

Red Cabbage, thinly sliced

Green Onions

Red Bell Pepper

Carrots, diced length-wise

Broccoli, sliced

Fresh Cilantro, de-stemmed and chopped

Fresh Dill, diced

Cucumbers, diced (optional)
Sesame Seeds (black or white)

Dressing:

Olive Oil

Sesame Oil

White Vinegar

Lemon Juice

Fresh Ginger, grated

Crushed Garlic

Honey

Black Pepper

Salt

Top with crunched dry Ramen Noodles

Serve with Lemon Tumeric Chicken

Zoodles

Zucchini

Olive Oil

Salt

Spirialize the zuccini. Cut zoodles into smaller lengths. Sauce in a small amount of olive oil until just browned/tender. Sprinkle with salt.

Serve with sauted veggies (onions, peppers, broccoli), sausage, tomato sauce.