4 tbs extra virgin olive oil
1-2 tbs lemon and lime juice (mixed together)
1 tps lemon and lime zest (mixed together)
pinch of salt
pepper
2 large grapefruits (supremed - to remove the skin, pith, membranes, and seeds of a citrus fruit and separate its wedges.)
2 avocados
mixed baby greens
kumquats - sliced very thin

whisk olive oil, zest and juice together. add salt and pepper to taste. set aside.

cut the avocados in half, remove the seeds, and carefully peel off the skin. Cut each half into 4 - 6 thick slices.

toss grapefruit supremes and avocado (gently) in some of vinaigrette.

toss the greens with vinaigrette.

put greens on plate, place grapefruit and avocado on top of greens and scatter kumquats on top.

i served it with a baguette.

i have decided it is about time that i get over my fear of beans. i have never been a fan of the texture - but i figured it is time to get over it. i knew i wanted to start with cannellini beans because i knew they were a creamier texture that most.

during my semi-regular sorting of my "recipes i want to make" folder i came across a recipe for minestrone from Cooks Illustrated  magazine. i figured i would give it a whirl.

reading through the recipe i immediately had problems with it. it said to just dump everything in the pot and let it simmer for about an hour. now i don't know about you - but i always saute the veggies in my soups before adding stock. so i knew some adjustments to the recipe were needed. in the end - it really didn't resemble the original recipe anymore - but i can guarantee you - it is 1000 times better.

vegetable minestrone
inspired by  Cook's Illustrated

4 small leeks (or two medium) - white and light green parts only - sliced thin and washed
4 medium carrots - chopped into bite size pieces
1 medium onion - small dice
4 stalks celery - chopped into bite size pieces
2 baking potatoes - chopped into bite size pieces
2 zucchinis - chopped into bite size pieces
3 cups baby spinach
6 cloves garlic - minced
28 oz can diced tomatoes
4 cups vegetable stock
4 cups water
rind from parmesan - about 1 inch thick - and grate some parm for the top of the soup
1 15 oz can cannellini beans - drained and rinsed
1/2 cup orzo or other pasta
1/4 cup basil pesto
1 tbs all purpose seasoning - use your fav - mine is essence
2 tsp salt
1 tsp pepper
1 tsp italian seasoning
1 tbs sun-dried tomato paste
pinch red pepper flakes
olive oil

get out your biggest stock pot or dutch oven coat the bottom of the pot with olive oil. add leeks and onions and saute for 4 - 6 minutes or until translucent. add garlic and cook another minute or two.

add carrots, celery, potatoes, and zucchini and saute for 5 - 6 minutes.

add salt, pepper, italian seasoning, all purpose seasoning, sun-dried tomato paste and red pepper flakes. stir to coat the veggies with spices. let cook for a couple minutes.

add tomatoes, parmesan rind, stock and water. stir and bring to a boil. once at a boil - reduce the heat to a simmer.

add spinach and let simmer for about 20 minutes. check for seasoning and adjust as necessary - i always find it needs something - usually more salt or pepper.

after 20 minutes - add the pasta and cook for 3 minutes, then add beans and cook for another 5 minutes.

when the pasta is cooked - veg are tender - and beans are heated through - turn off the heat and stir in pesto. (i added lemon juice to mine at the end - you can decide if you want it - i think it brightens up the flavor.)

serve with grated parmesan on top and a good crusty bread.

dressing
combine mayo, lemon juice, zest, vinegar, mustard, garlic and worcestershire with a whisk. drizzle in oil. stir in a small handful of grated parmesan .

croutons
Cut 1/2 baguette into 1 inch chucks. Toss with olive oil and salt in a skillet. Once brown and crispy (4 minutes) take off heat and sprinkle with pepper. 

warm tomato salad

mustard vinaigrette
in bowl, whisk vinegar, lemon juice, dijon and garlic. drizzle in 1/2 cup olive oil. add salt and pepper. taste it and see what it needs. i usually need to add something. it varies every time.

warm tomatoes
in a skillet, saute the tomatoes with olive oil. once heated (about 4 minutes) add salt and pepper.

croutons
cut 1/2 baguette into 1 inch chucks. toss with olive oil and salt in a skillet. once brown and crispy (4 minutes) take off heat and sprinkle with pepper.

salad add shaved parmesan to the top...toss everything together...you are done!

1) melt butter in a dutch oven over medium heat then add onions and leeks. cook, stirring, until onions are limp and just slightly brown. add garlic and saute for 2 minutes.

2) add sliced potatoes and stir until the leeks, onions and garlic are disbursed through the potatoes.  then pour in enough vegetable stock to just barely cover the potatoes. continue cooking over medium heat until potatoes are tender. using a potato masher, mash and stir potatoes until desired consistency is reached. as you mash the potatoes and the soup thickens, turn down heat and stir frequently with a large spoon to prevent scorching on the bottom.

3) add one cup of heavy cream (or more if you desire), parmesan, salt and black pepper to taste. cook 15 minutes more over low heat, stirring frequently, then remove from heat and serve.

i served it with homemade crutons and parsley on top.

4 tbs olive oil
3 leeks chopped (1/2") and rinsed well (white part only)
8 cloves of garlic minced
kosher salt
pepper
5 carrots 1 inch cubes (i leave mine bigger)
4 cups potatoes 1 inch cubes (i leave mine bigger)
2 Q vegetable stock
4 c. chopped tomatoes (canned)
1 bag frozen sweet corn
1/4 c. parsley
juice and grated zest of 1 lemon
2 tsp garlic powder
2 tbs essence
2 tsp smoked paprika
3/4 c. barley
1 tbs sundried tomato paste







heat olive oil - add leeks and sweat (3 min). add garlic and 1 tsp salt. sweat until softened (2 min).

add carrots and potatoes and cook for 6 - 7 minutes. add barley and cook for 2 minutes. add essence, paprika, sundried tomato paste, salt and pepper. stir together.

add stock - bring heat to high. once simmering, add tomatoes. reduce heat to low.

cook 25 minutes.

add corn - cook another 5 minutes.

turn off heat, stir in parsley and lemon juice. season with salt and pepper if needed.

**I often make a double batch, so I just double everything. Works great - soup for lunch all week!