RECIPES: 04/12/19

Spring Vegetable Soup 

1 Tbsp. vegetable oil

½ c. chopped onion

1 clove garlic; minced

1 medium potato; peeled and chopped

½ c. chopped broccoli

½ c. frozen corn

½ c. torn spinach

½ c. chopped fresh mushrooms

½ c. chopped carrots

¼ c. chopped cabbage

2 (32 oz.) container chicken broth

6 oz. egg noodles

1 c. canned white beans

Heat oil in large pot over MEDIUM heat and cook onion and garlic until tender. Mix in potato, broccoli, corn, spinach, mushrooms, carrots and cabbage. Pour in chicken broth and bring to boil. Reduce heat to LOW. Simmer 20 minutes, until potato is tender. Stir egg noodles and white beans into pot; continue cooking 7 minutes, or until noodles are tender and beans are heated through.


Cilantro-Scallion Dip 

In mini chopper, combine 2 scallions, trimmed and cut into 1” pieces; 2/3 c. cilantro and ½ c. fresh parsley. Pulse until finely chopped. Add ¾ c. sour cream, 3 Tbsp. milk, 1 Tbsp. each fresh lemon juice and extra virgin olive oil, ¾ tsp. salt and hot sauce to taste. Pulse until smooth. Makes 2 cups.

Chunky Avocado-Citrus Dip 

Trim top and bottom from 1 orange and 1 ruby red grapefruit, then cut around fruit to remove peel. Working over a bowl to collect juice, cut between membranes to release flesh. Chop flesh into large pieces and transfer to bowl. Stir in 2 tbsp. pomegranate seeds, 1 ½ Tbsp. finely chopped shallot, ½ Tbsp. fruit juice and ½ tsp. salt. Fold in 1 peeled, pitted and chopped avocado. To with more pomegranate if desired. Makes 2 cups.

B + T Guac 

Stir 8 pieces cooked bacon, chopped (save 2 Tbsp. for garnish), with 1 c. seeded and diced tomato; ½ c. minced basil; 3 Tbsp. fresh lemon juice and ½ tsp. salt. Fold in 3 peeled, pitted and diced avocados. Garnish with reserved bacon. Makes 2 cups.