Ratatouille

Ingredients:

1/2 cup evoo

2 large onions, sliced

3 garlic cloves, minced

1 medium eggplant, cut into 1' cubes

2 green peppers, chopped

1/2 cup chopped mushrooms- if desired, I don't!

3 zucchini, cut into 1/2' slices

1-28 oz can tomatoes, drained

1 t salt and pepper, oregano and thyme

Directions:

In a med pot, saute onion and garlic in oil for 3 min. Add eggplant and stir-fry fr 5 min. Add peppers and cook 5 minutes. After adding zucchini, cook for 5 min more. Add seasonings and tomatoes and simmer for 30 minutes. Serve

Baked Apples

Don't forget this healthy little treat!

Core apple and peel top third only. Blend a few T of water with 1 tsp brown sugar (or brown rice syrup) and drizzle the combination into center and over the apple. Sprinkle with cinnamon. Add chopped nuts if desired.

Bake 350 for 20 min, or until tender.

You can also put these in the crock pot! And of course you can stuff with cherries and top with whip cream!

Beans and Greens Soup

Can't get any healthier than this!!

Ingredients:

2T evoo

1 Large onion, chopped (I like leeks if I have them)

2 med cloves garlic, crushed

1 bay leaf

1-2 stalks celery, diced

1-2 med carrots, diced

1 t salt

Black pepper to taste

5 cups water or vegetable stock

2 cups cooked white beans

1/2 lb fresh chopped mixed greens: kale, collards, spinach, arugula

fresh ground nutmeg

Directions:

In saucepan, add oil and saute the onions and garlic over low heat. When onions are soft, add celery, carrots, salt and pepper. Stir and saute another 5 minutes. Add stock or water and bay leaf. Cover and simmer about 20 min. Add cooked beans and greens. Cover and continue to simmer over very low heat. another 20 min. Garnish with grated nutmeg.

Cocunut-Red Curry Pumpkin Soup

This is dairy free and gluten free inspired

Ingredients:

3 Cups Chicken broth

1 (15oz) can pumpkin

2 t chili sauce with garlic

t salt

1/8 t curry powder

1 c light coconut milk

1 T fresh lime juice

Chopped fresh cilantro

Directions:

Combine first 5 ingredients in the medium saucepan, stirring until smooth. Bring to boil; reduce heat, and add coconut milk, stirring with a whisk. Cook 1 minute or until thoroughly heated. Remove from heat, and stir in lime juice. Ladle soup into bowls and sprinkle with cilantro.

Double Tomato and Pesto Soup

you don't get better than tomato and pesto!

Ingredients:

2 T evoo

1 clove garlic chopped

2 shallots, finely chopped

1 carrot, peeled and finely chopped

1/2 cup loosely packed sun-dried tomatoes, chopped

Salt and freshly ground pepper to taste

2-3 cups chicken broth

1 can concentrated crushed tomatoes

1/2 cup store bought pesto sauce- available in refrigerated section

1 small brick asiago or parmigiano reggiano cheese, and croutons to pass at table

Directions:

Heat a medium pot over medium heat. Add evoo, garlic, shallots, carrot, and sun dried tomatoes. Season with salt and pepper and cook 5 minutes. Add 2 cups of broth and the crushed tomatoes and heat to a bubble. Add up to 1 extra cup of broth and bring to the desired consistency. Stir in pesto. Adjust seasonings and pour soup into bowls.

Shave cheese on top and serge with croutons.

Lean, Mean, Green Soup

This is an adaptation from Rachael Ray's. I LOVE IT. I would eat this morning noon and night :) But I like green things.

Ingredients:

2 Leaks, trimmed, halved lengthwise then sliced in to 1/2 inch-thick, half moons

(leeks are long and in the onion/garlic family)

2 T EVOO

1 Medium Zucchini, finely chopped- I have used green peppers in pace when I dont have

Salt/pepper to taste

1 cup loosley packed fresh flat leaf parsley (you can use dried)

1 cup loosley packed arugula or watercress (I have subbed other leaf lettuces for this too)

1 cup loosley packed basil(you can use dried)

1/2 cup beef stock

1 quart vegetable stock

Directions:

Rinse leeks thoroughly under running water. Separate the layers to free any sandy grit. Drain leeks well

Heat medium pot over medium heat. Add evoo, leeks, chopped zucchini, season with salt and pepper (if using dried parsley and basil add now)

Saute for 6 min

Grind up parsley, arugula or watercress (or other lettuces), basil and parsley(if using fresh)

in food processor until finely chopped.

Add to the leeks and zucchini. Stir to combine.

Add beef stock, let simmer a minute

Add veg sock and raise soup to a boil

Reduce to a simmer and cook 5-10 min.

Serve!