3 tablespoons good olive oil
1 1/2 cups chopped red onions (2 onions)
2 carrots, unpeeled and chopped
1 tablespoon minced garlic (3 cloves)
4 pounds vine-ripened tomatoes, coarsely chopped (5 large)
1 1/2 teaspoons sugar
1 tablespoon tomato paste
1/4 cup packed chopped fresh basil leaves, plus julienned basil leaves, for garnish
3 cups chicken stock, preferably homemade
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
3/4 cup heavy cream
Croutons, for garnish
Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender. Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.
ROASTED SWEET POTATOES
2 large sweet potatoes, peeled and cubed
2 large cloves garlic, minced
2 tablespoons extra virgin olive oil
2-3 tablespoons Parmesan cheese, finely grated
1/2 teaspoon dried thyme
Salt and Pepper to taste
Preheat oven to 400 degrees and position oven rack to middle position. Line the bottom of a large baking sheet with aluminum foil. In a medium sized bowl, place the prepared, cubed sweet potatoes, garlic, olive oil, Parmesan cheese, dried thyme. Distribute the ingredients evenly to cover the sweet potatoes. Sprinkle with salt and pepper to taste. Transfer the sweet potato mixture to the prepared baking sheet and spread out the potatoes so that they are in a single layer. Roast in oven for about 40 minutes -OR- until the sweet potatoes can be easily pierced with a sharp knife. Set the oven to broil and broil until the tops of the sweet potatoes start to brown, about 8-10 minutes (keep an eye on the potatoes when broiling, as your time may differ and you want to take care not to burn them). Serve immediately for best crispiness. They are good later, but soggy.
CHEESY BROCCOLI QUINOA
This super-easy side dish is kid-friendly, quick and comforting on a cool night. Cheesy broccoli with protein!
1 cup quinoa, well rinsed
1 1/2 cups chicken or vegetable broth or unsweetened almond milk
2 cups broccoli, chopped
1 cup cheddar, shredded
salt and pepper to taste
Bring the quinoa, broth/milk and broccoli to a boil over medium heat, reduce the heat and simmer covered until the broth has been absorbed and the quinoa is tender,about 13-17 minutes. Mix in the cheese, let it melt and season with salt and pepper.
GRAIN FREE SWEET POTATO BROWNIES
1 1/2 cup of mashed sweet potatoes
1 cup of Cashew Butter – or any nut butter OR 1/2 cup coconut oil and 1/2 cup almond flour
3 tablespoons of unsweetened cocoa powder
1/4 cup of Agave Nectar ( or honey, or maple syrup)
1 teaspoon of vanilla
2 teaspoons of cinnamon
1 teaspoon of baking soda
Poke 3-4 Sweet Potatoes with a fork and bake them in the oven for 1 hour. ( this can be done the day before and stored in the fridge Preheat oven to 350 degrees. Mix all of the ingredients in a bowl. Adding the egg last. Line an 8 by 8 pan with parchment paper. Once all the ingredients have been mixed, pour batter into the baking dish. Bake for 25 minutes.
Head over to the Farmer Kriss CSA Box Recipe pinterest page for LOTS more ideas.