Makes 2 quarts
-1 large onion, sliced
-1 large zucchini, sliced
-1 c. diced canned or fresh tomato
-6 plump garlic cloves
-1 large carrot or several smaller ones, diced
-3 celery ribs, chopped-1 or 2 big handfuls of cilantro
-Large handful of parsley
-Several chard or beet leaves
-Handful of lentils
-Several anise hyssop leaves or a good pinch of anise seeds
-2 t. dried Mexican oregano or 8 regular oregano sprigs
-1 jalapeño chile, halved
-2 t. sea salt
-1 t. peppercorns, lightly crushed
-Tomato paste to taste, optional
Put all the ingredients except the tomato paste in a pot with 3 quarts water. Bring to a boil, then lower the heat.
Simmer, partially covered, for 2 hours, then strain.
Taste for salt and, if you wish to fortify the flavor a bit, stir in a teaspoon or more tomato paste to taste.
From Vegetable Soups from Deborah Madison’s Kitchen, Deborah Madison… Read the rest
Serves 6 to 8
-2 c. black beluga lentils (or green French lentils), picked over
-1 T. extra virgin olive oil
-1 large onion, chopped (use CSA onions)
-1 t. fine-grain sea salt
-1 28-ounce can crushed tomatoes
-2 c. water
-3 c. of leafy greens (chard, kale, beet greens, etc.), rinsed well,
ribs removed and finely chopped
-a pinch of saffron (30-40 threads)
-1 T. boiling water
-two pinches of salt
-1/2 c. 2% Greek yogurt
Bring 6 cups of water to a boil in a large saucepan, add the lentils, and cook for about 20 minutes, or until tender. Drain and set aside.
While the lentils are cooking, make the saffron yogurt by combining the saffron threads and boiling water in a tiny cup. Let the saffron steep for a few minutes. Now stir the saffron along with the liquid
into the yogurt. Mix in the salt and set aside.
Meanwhile, heat the oil in a heavy soup pot over medium heat, then add the onion and salt and sauté until tender, a couple minutes.
Stir in the tomatoes, lentils, and water and continue cooking for a few more minutes, letting the soup come back up to a simmer.
Stir in the chopped greens, and wait another minute.
Taste and adjust the seasoning if need be. Ladle into bowls, and serve with a dollop of the saffron yogurt. Enjoy!
-Tops from 1 or 2 bunches of beets
-3 T. extra virgin olive oil, plus extra for drizzling
-1 small yellow onion, finely chopped,
-1 clove garlic, finely chopped
-Salt & freshly ground black pepper, to taste
Remove the tough parts of the stems, and then cut the leaves and tender stems into 2-inch pieces.
In a large skillet, heat the 3 tablespoons olive oil over medium heat. Add the onion and garlic and cook, stirring, for just a minute or two. Add the stems and a splash of water, cover, reduce the heat to low, and cook slowly for about 10 minutes.
Uncover, add the leaves, and continue to cook until the stems and leaves are tender, 15 to 20 minutes longer. If the pan becomes dry while the greens are cooking, add a few more splashes of water.
Season the greens with salt and pepper. Transfer to a serving dish and drizzle a little olive oil over the top. Serve warm. Enjoy!
From The San Francisco Ferry Plaza Farmers’ Market Cookbook, 2006.… Read the rest