Guiltless Gourmets

Put your mirepoix skills to use, with a simple tomato and white bean soup recipe.

Mirepoix Makes the Soup:

Ingredients:
2 Tbsp olive oil
1 cup diced onion
1/2 cup diced celery
1/2 cup diced carrot
3 cloves garlic
Pinch red pepper flake
1 tsp herbs de Provence
1 tsp sea salt
1/2 tsp black pepper
2 Yukon gold potatoes, peeled and cut into 1/2” pieces
1 15 oz can white bean, drained
1 15 oz can diced tomatoes
1 qt veg or chicken stock

Method:
1. Heat olive oil in a stock pot, over medium high heat.
2. Add onion, celery and carrot to the pot and stir to cover with oil. Continue cooking, stirring occasionally for about 3-5 minutes, until vegetables have softened.
3. Stir in garlic, red pepper flakes, herbs de Provence, salt and pepper.
4. Next, add in potatoes, beans, tomatoes and chicken stock.
5. Bring soup to a boil, then reduce to a simmer. Cover and simmer for about 15-20 minutes, until the potatoes are cooked through.

Sea Salt Chocolate Bark:

1)Melt 1-4oz. bar of 70% dark chocolate over low heat. Stirring constantly.

2) Spread melted chocolate onto a parchment lined sheet pan and sprinkle evenly with a large pinch of Maldon sea salt flakes.

3) Place sheet pan in the fridge for 30 minutes, until, chocolate has hardened.

4) Break chocolate bark into shareable pieces.

Rounding out our week celebrating Ancient Grains, here’s a yummy easy recipe from Chef Lea!

Mexican Quinoa

Ingredients
3 cups cooked quinoa
1 zucchini, diced
1 yellow squash, diced
1 tsp cumin
1/2 tsp chili powder
salt and pepper to taste
1 cup salsa
1/4 cup chopped cilantro
1 scallion, chopped
Cooking Instructions
1) Cook quinoa according to package directions

2) While quinoa is cooking, saute squash and zucchini in olive oil over medium-high heat with cumin, chili powder, salt and pepper.

3) Add cooked quinoa and salsa to the skillet with the veggies, stir to combine.

4) Garnish with fresh cilantro and scallions

Happy Friday everyone! Here are two of our favorite dressing recipes.

Have a guiltless and gourmet weekend!🥂

Here are two of our favorite dressing recipes. Enjoy the weekend everyone!

Here is a great way to use canned pumpkin in a savory recipe:

Turkey-Pumpkin Chili:
(Serves 4-6)

1 tbsp olive oil
1 lb organic ground turkey
1 cup chopped yellow onion
1/2 cup chopped red bell pepper
3 cloves garlic, grated
1 tbsp ground cumin
2 tbsp chili powder
1 tsp smoked paprika
1 tsp onion powder
1/4 tsp crushed red pepper flakes
2 tsp salt
1/2 tsp black pepper
1/4 cup tomato paste
1-15oz can organic pumpkin purée
1-15oz can kidney beans, drained & rinsed
1- 14.5oz can fire roasted and crushed tomatoes
1 cup beef broth

1) Heat olive oil in a Dutch oven over medium-high heat. Add in turkey and cook, while breaking up meat with a wooden spoon.
2) When meat is browned, add in onion, red pepper and spices. Cook stirring occasionally until veggies have softened. About 5 minutes.
3) Add garlic and tomato paste, stirring to combine with meat mixture and continue cooking for 2 minutes.
4) Stir in remaining ingredients and bring mixture to a boil. Reduce heat and cover, allowing chili to simmer for 30 minutes.
5) Serve with your favorite chili toppings.

As promised - here’s the yummy recipe for Pumpkin Apple Dip!

Pumpkin Pie Apple Dip

6 OZ Neufchatel Cheese. Softened
¼ Cup Brown Sugar, packed
½ Cup Pumpkin Puree
1 TB Maple Syrup
½ Tsp Cinnamon

Heat cream cheese in microwave for 20 seconds or until soft enough to mix well. Mix in sugar, pumpkin, maple syrup, and cinnamon. Serve immediately or chill in the refrigerator for later.