Broccoli-leek-potato soup

The recipe in the magazine. I made mine without the sour cream and chives.

The recipe in the magazine. I made mine without the sour cream and chives.

(Modified to be “paleo” from a recipe by Food & Wine magazine.)

Ingredients:

2 tbsp olive oil
2 medium leeks, white and tender parts only, finely chopped
1 – 1 ½ lbs broccoli, stems peeled, and sliced/cut into 1 inch pieces
1 large or two small-to-medium boiling potatoes, cubed
3 garlic cloves, thinly sliced
5-6 cups chicken stock/broth
Salt & pepper
Zest of one lemon
2 tbsp fresh lemon juice
1 cup almond milk or other non-dairy/non-soy milk
Chives or cilantro

  1. In a medium sauce pan, heat the olive oil over medium heat. Add the leeks and cook, stirring, until soft, about 3 minutes. Stir in the broccoli, garlic and 3-4 cups of the chicken stock, season with salt and pepper and bring to a boil. Cover partially and simmer over low heat until the broccoli is tender, about 20 minutes.
  2. In a separate sauce pan, add the rest of the chicken stock and the potato, add salt and boil on medium-low until potato is soft enough to mash. The potato will soak up most of the stock. If liquid gets too low, add more. When done, add the milk, lemon zest, lemon juice, and cilantro or chives. Mash together.
  3. Add the mashed potato mixture to the broccoli/leek soup. Using a handheld mixer, puree the soup until the desired consistency.

Walnut shrimp salad in endive leaves

I also added red peppers, tomato and cucumbers to this for a more substantial dinner.

I also added red peppers, tomato and cucumbers to this for a more substantial dinner.

(Modified from Food & Wine magazine, the original calls for hazelnuts and hazelnut oil)

Ingredients:

3 tbsp walnuts
2 garlic cloves, smashed, plus 1/2 teasp. minced garlic
1 lb. large shrimp, shelled and deveined
1/4 cup fresh lemon juice
salt and pepper
1/4 cup walnut oil
2 tbsp extra virgin olive oil
2 tbsp finely chopped basil
2 tbsp chopped celery leaves (optional)
1 scallion, halved lengthwise and thinly sliced crosswise
3 large Belgian endives, leaves separated

  1. Preheat the oven to 375 degrees. In a pie plate, toast the nuts for about 10 minutes or until they are fragrant and browned. Transfer nuts to a clean kitchen towel and rub off the skins. Let the nuts cool then coarsely chop them.
  2. Meanwhile bring a medium saucepan of salted water to boil with the smashed garlic. Add the shrimp and cook until just opaque, about 2 minutes. Drain and let the shrimp cool, discard the garlic.
  3. In a large bowl, whisk the lemon juice with the minced garlic, 1/2 teasp of salt and a generous pinch of pepper until combined. Whisk in the hazelnut and olive oils until incorporated, then stir in the chopped basil and celery leaves. Stir in the scallion and 2 tbsp of the chopped nuts until mixed.
  4. Coarsely chop the cooled shrimp and add to the dressing. Season with salt and pepper and toss the mixture to coat the shrimp.
  5. Arrange the endive leaves on a large platter and spoon the shrimp into them. Sprinkle with the remaining nuts and serve. I added tomato, cucumber and red pepper to mine so I could have it as a dinner. Otherwise, this is good as an appetizer.
Advertisements