Sunday, January 3, 2010

Winter squash soup and Bruschetta...by Juli

Today I officially embarked on my cooking adventure. I did my best to find as much as I could organically, but I had to cheat with some chemically tainted ingredients:) It was really fun actually because we went to the Santa Rosa Farmers Market and i got to explore all of my organic options! Tonight I made winter squash soup with dried figs and toasted walnuts. It was super simple to make and had some surprising ingredients like coconut milk, maple syrup and figs! To accompany the soup I made white beans, mustard greens and roasted garlic bruschetta. It was delicious and Kit loved the bean topping! And I will have to deal with the consequences of his new found love all night:( Now that I think about it, this meal was completely vegan! Yippee to healthy-ness!!

4 comments:

Justine, Jessica & Juliana said...

That looks & sounds delicious! I hope the beans don't cause too much of a bad night....Jes

bobby thomas said...

looks very delicious!

KennaRae said...

AND you're trying ORGANIC? This just keeps getting better. Okay, I've got to do Organic too. So much healthier. No Farmers Markets here in Ruidoso. One of the things I really miss from CA. But, I'll search the Isles of the local Grocery stores. There's 3 here, so someone's bound to have something. Thanks Juliana!

Justine, Jessica & Juliana said...

White Beans, Mustard Greens, and Roasted Garlic Bruschetta

2 T olive oil
2 garlic gloves minced
4 cups thickly sliced mustard greens
1 T balsamic vinegar
salt/pepper
1/2 red onion, minced
1 cup cooked white beans
2 t chopped fresh oregano
1/2 cup vegetable or chicken broth
Sourdough/french bread thickly sliced and toasted

Heat 1 T of the oil in a medium skillet over medium-low heat.
Add the garlic and greens and cook for 5 minutes, or until the greens are very tender.
Stir in the vinegar
Remove to a bowl and set aside to cool slightly
season generously with salt and pepper to taste.

Heat the remaining 1 T of oil in the same skillet over medium heat.
Add the onion and cook for 5 minutes, or until soft.
Add the beans, oregano, and the broth.
Cook for 5 minutes or until heated through and well blended.
Using a fork, mash the beans coarsely.
Season with salt and pepper to taste.

Divide the greens evenly among the toasted bread and top with the bean mixture.

Enjoy!