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Broccoli Farro Soup

Everyone needs a good recipe that they can make with five fresh ingredients or less. I have a few up my sleeve that I’ve never really bothered to record as I throw them together, enjoy, and don’t think much about it otherwise. A very dear friend of mine, and one of my favorite humans ever, Catherine, recently reached out and asked if I could send her my Broccoli Farro Soup Recipe. (Catherine is just getting into cooking and has challenged herself to cooking one new recipe every week- I’m so proud) Upon asking me, it took me a few moments to recall exactly what recipe she was referring to. Catherine and I used to live together in our younger years- you all know what years are in reference here: that time in one’s life where you don’t have much money, and fresh ingredients aren’t always your first priority when it comes to your food choices. This recipe was a go to considering it didn’t take much, and made us feel infinitely healthier than the 12-pack of Maruchan Chicken Flavored Ramen for $3.00 we depended on.

 

Here it is, guys. A healthy soup using only 5 FRESH ingredients and a few extra bits that everyone should have in their pantry. This ones for you, Cat.

 

Servings: 2

Prep Time: 10 minutes

Cook Time: 30 minutes

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Chipotle Broccoli & Cheddar Soup

SOUP SEASON!!! There’s nothing like it-  Cozying up with a comfortable blanket, binge watching your favorite series, all while enjoying a warm bowl of whatever soup you conjured up that evening. It’s by far my favorite time of year. I much prefer the remedies of cold weather to those of warmer temperatures. Today I was really fancying a creamy cup of Broccoli and Cheddar Soup. I can never get enough Broccoli… and when you have the added element of cheese, which makes any dish better already, you really can’t go wrong. I decided to spice things up with a little Chipotle and Paprika for an extra kick.

Servings: 5

Prep Time: 10 minutes

Cook Time: 25-30 minutes

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Grilled Lemon Dijon Chicken Caeser Salad… and hold the Anchovies

A good Caeser Salad can really hit the spot, and it’s all in the dressing. I tend to be a bit squeamish when it comes to Anchovies. If I don’t have to see them being incorporated into the dish it’s one thing- but when it’s homemade you aren’t really left with much room for the element of surprise. I’ve made it a point to recreate the recipe, leaving the slipperly school of fish out, that even Caeser Cardini himself would enjoy. To top it off, it takes only a matter of moments. Give it a try…

Servings: 2

Prep Time: 8 minutes

Cook Time: 2 minutes

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Corn & Leek Chowder with Crispy Pancetta

Now that it’s officially fall, and soup season is finally among us, we can really start having some fun in the kitchen. Though it’s still a bit warm, it’s certainly not too early for some of those delightful bowls of warmth. I don’t know about you, but there are very few soups that I don’t fancy- especially when they’re homemade. Corn Chowder will always be a favorite of mine. The sweet corn, paired with a spot of cream, a bit of cheese, and whatever else you decide to stew with the two are not only perfectly filling, but are completely satisfying to the taste buds.

Servings: 8-10

Prep Time: 25 minutes

Cook Time: 50 minutes

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Parmesan Panko Crusted Chicken with Arugula Walnut Pesto and Sweet Potato Wedges

Parmesan is one of those few ingredients that I believe can take many plates, and your taste buds, to an entirely different level. This dish’s extremely traditional style of breading meat dates back to many of your grandmother’s and great grandmother’s ways of cooking. Instead of using flour in the dredging process, substitute in cheap, powdered parmesan for a recipe your guests will be begging for.

Servings: 1

Prep Time: 15 minutes

Cook Time: 40 minutes

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Chicken Zucchini Pizzaiola with Charred Broccoli

For several years, I lived with an Italian friend of mine- together, Katie and I not only shared clothes and countless bottles of wine, but tons of our recipes, both old and new. One of her family recipes that I always fall back on is my version of her Chicken Pizzaiola. A traditional dish from Southern Italy, Pizzaiola is typically made with veal and pizza flavorings, where the meat is cooked in a tomato sauce. This is one of my favorite ways to cook Chicken- it’s quick, filling, and always proves to have tons of left overs. You can serve this dish with just about anything- potatoes, polenta, or pasta. Today, I chose to pair it with my favorite vegetable, broccoli. I like to serve it with broccoli so that I don’t need to feel guilty cleaning the plate with a couple slices of bread.

Servings: 2-3

Prep Time: 15 minutes

Cook Time: 20 minutes

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Parsnip & Leek Chowder with Charred Sweet Corn

Sometimes, even on the sunniest of Sundays, soup is just so appropriate. It warms your belly, your heart, and requires such a minimal amount of preparation for when you just feel like lazing about. I found the most beautiful Parsnips and Leeks yesterday while perusing the Silverlake farmers market- two of my favorite vegetables that I just don’t get around to using as often as I’d like. Parsnips are a particular favorite because not only are they sweet, and succulent, but quite starchy, and full of fiber- making for a great substitute when you’re trying to cut back on carbs.

 

Servings: 4

Prep Time: 10 minutes

Cook Time 35 minutes

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Deviled Avocado Eggs & Radish Frisee Salad with Lemon Dijon Dressing & Shaved Pistachio

I can’t always wait for the next pot luck, or celebration shower to indulge in the one or two bites of the all loving, decadence of the deviled egg. I think it’s safe to say that everyone, internationally, has enjoyed the amuse bouche at least once in their lives. With the number of varieties of preparation, differing slightly by region, they all share something in common- one is never enough. A lovely appetizer, the perfect lunch, or even just a quick snack… my lighter version is not only delicious, loaded with potassium and heart healthy monosaturated fatty acids, but one of the most guilt-free variants of the recipe you may ever try.

Servings: Variable

Prep Time: 20 minutes

Cook time: 15 minutes

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Rosemary Braised Farmers Market Carrots with Garlic &Sea Salt

Carrots are one of the very few vegetables that, interestingly enough, are better for you cooked than raw. I absolutely LOVE carrots- I find them to be a very sophisticated ingredient on any plate as the color spectrum for different carrots is basically that of the rainbow… they’re filling enough to substitute for a lot of different starches, the sweetness in them only enhances the flavor of anything you pair them with… and they’re excellent for any of your four-legged dinner guests.

Servings: As many as you chose

Prep Time: 10 minutes

Cook Time: 15 minutes

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Turkey Fried Brown Rice

Fried Rice has this age old stigma of being super greasy, and the furthest thing from healthy. While it does tend to live up to all of the rumors- when you break down what is actually inside you will find that it is really quite good for you. Vegetables- good… Eggs- good… Protein- good. This recipe is not only easy, filling, great to make for those meals that you prepare ahead of time… but delicious and extremely good for you.

 

Servings: 4

Prep Time: 20 Minutes

Cook Time: 20 Minutes

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