Tomato, Kale & Garbanzo Bean Salad

2 cans of garbanzo beans, drained and rinsed
2 vine ripe tomatoes, seeded and chopped
3-4 large kale leaves, washed and chopped
1 lemon, squeezed
3 garlic cloves
S&P
1 tbs olive oil

Saute the garlic in the olive oil on low for 2-3 minutes, then add the kale. Cover the saute pan and cook for just a few minutes to soften. Be sure not to over cook it so it stays a little crunchy. Once it is ready set aside to cool. Place the garbanzo beans in a large bowl and toss with the lemon juice and a little more olive oil. Next add the cooled kale mixture making sure to scrape out all of the garlic and olive oil from the pan. Stir well then toss in the tomatoes, S&P. Place in the fridge to cool and serve cold.

Vegetarian Pot Pie

Ingredients
Makes 4 small pot pies

3 garlic cloves, diced
3 celery stalks, chopped
2 cups sliced mushrooms
4 carrots, peeled and chopped
1 turnip, peeled and chopped
1/4 cup leeks, chopped
2 tbs olive oil
1 cup frozen peas
1 1/2 cups vegetable broth
1/4 cup heavy whipping cream
2 tbs flour
1 tbs cornstarch


Preheat the oven to 425. Heat a large pot on the stove to med with the olive oil then saute the leeks, celery, carrots, garlic, turnip mushrooms and leeks. Mix the cornstarch and flour with 1 tbs of water until all chunks are gone. Add the the mixture to the vegetables then add in the broth, cream and peas. Stir, cover and cook for 10 minutes. While the fixins are cooking make the crust.

For the crust:
2 cups flour
1/3 cup of butter, chopped
1/2 cup water

Cut the butter into the flour then using dough hooks on your mixer, slowly add the water and mix until it forms into a ball. Add more water if it is not forming a ball. Flour the counter lightly then roll the dough out nice and flat.

Spoon the veggie fixins and liquid into an oven safe dish the stretch the dough out across the dish. Brush with olive oil and bake for 40 minutes.

Tomato Soup with Chard, Cannellini Beans

Tomato soup has to be by far one of the yummiest soups to make for just about any occasion. I stewed my own tomatoes the first time I made this and it was amazing but summer is over and good tomatoes for stewing are hard to find. This recipe is tomato soup not basic tomato soup, it is spruced up a bit. You can leave the beans, chard and tortellini out if your looking for something basic. This soup is very easy because you can use a few items from a can which saves lots of time in the kitchen. Give it a try and enjoy!!! 

This soup goes really well with Pinot Noir. I was down to one glass off Steehead Pinot Noir so I decided to open the bottle of Irony. There was nothing ironic about it they were both actually very good and the perfect light wine for tomato soup.

Ingredients
(Makes about 4-5 big bowls)
1/2 onion, diced
4 garlic cloves, diced
1/2 tbs basil 
1 tsp oregano
1/2 tsp thyme
1/2 tsp red pepper flakes (or more depnding on the heat that you like)
1/2 tsp salt
1 can tomato paste
12 oz whole peeled tomatoes (crushed)
5-6 cups vegetable broth
1 can cannellini beans, rinsed 
4-5 leaves of chard, chopped
1 package of cooked tortellini (optional)

Saute the garlic and onions on low for 5 minutes. Add the tomato paste and seasoning stir until the paste is coated with onions and seasoning, cook for a 2 minutes on low. Next add the cans of tomatoes, beans, vegetable broth, cover and cook on a medium heat for 15-20 minutes. Add the chard & tortellini and cook for 5 more minutes. Top with Asiago or Parmesan cheese.

*If you like thick stew style soup just use 4 1/2-5 cups of broth. 

Butternut Squash Risotto

1 butternut squash, peeled and cubed
1 1/2 cups of dry white wine (1/2 cup for squash, 1 cup for rice)
5 cups veggie broth
2 tbs coconut oil (separated in 2 separate tbs)
4 cloves of garlic, diced
1 shallot, diced
1/2 cup yellow onion, diced
2 cups arborio rice (risotto rice)
S+P
shredded asiago or parmesan cheese

1. Heat 1 tbs of coconut oil in a large pan and saute the butternut squash with 1/2 cup of white wine until VERY tender and set aside when done.
2. While the squash is cooking grab a small pot warm up the veggie broth on low and keep it warm. In a large pot heat 1 tbs of coconut oil to low/med heat then saute the garlic, onion and shallot for 5-7 minutes. 3. Next add the rice into the garlic onion mixture an cook for a few minutes, stirring constantly. Pour the rest of the wine into the rice and cook until it is absorbed, stirring constantly. Once the wine has been absorbed add in 1/2 cup of veggie broth at a time letting it completely absorb each time before adding the next and keep on stirring. (It's pretty time consuming but important in order to cook the rice thoroughly.)
4. While you are adding in the broth you will need to puree the butternut squash. Place the squash in a blender of food processor and blend until smooth.Season with S+P+garlic poswer and a dash of nutmeg.
5. Once you add in the last bit of broth add in the butternut squash puree and stir until the rice is coated. Serve with cheese on top!