Potato Leek Soup w/ Bacon & Dill

This past week I received 3 very large leeks in my bountiful basket. I knew exactly what I wanted to do with them. This is one of our favorite soups. We usually top it with bacon, fried onions, and cheddar. But you can top it however you like.

• ½ pound of bacon, chopped
• 2 yellow onions, diced
• 2 leeks, chopped thin
• 2 large potatoes, peeled and diced
• ½ cup white wine, I used a cooking sherry
• 1 (32oz) box chicken broth
• 1 Tablespoon fresh dill
• ½ cup heavy cream
• Salt and pepper to taste

Heat a large pot over medium heat. Add a splash of olive oil and the chopped bacon. Cook until bacon is crispy. 5-10 minutes, depending on the thickness of your bacon. Remove bacon to paper towel lined plate. To the bacon grease and the diced onions. Cook until browned, about 10 minutes. Stir in the leeks and potatoes. Add the wine and let simmer until reduced by half. About 5 minutes. Add the chicken broth and salt and pepper. Let simmer on low until potatoes are soft. About 30 minutes. Add the dill and blend the soup, either with an immersion blender or in batches in your blender (carefully, it's hot!). Add heavy cream and serve hot topped with fresh dill and bacon. 

Freezer Directions: cook through and let cool before putting in freezer friendly storage containers. 

Vegetarian option: skip bacon and add extra olive oil or butter to cook onions in. Use vegetable broth instead of chicken broth. 

Sautéed Zucchini w/ a kick!

This is one of my favorite ways to cook zucchini. I've also made it with corn and bell pepper. A family favorite!

• 4 cups diced zucchini
• Olive oil
• 3 garlic cloves, minced
• 1 tomato, diced
• 1 jalapeño, seeded and chopped into small pieces
• Queso fresco
• Cilantro
• Juice of 1 lime
• Salt and pepper to taste

In a large skillet over medium heat, heat up a tablespoon or so of olive oil. Add garlic and cook until fragrant, about 1 minute. Add zucchini and cook until browned. Add jalapeño, tomato and lime juice. Cook for 1 more minute before removing from heat and topping with cheese and cilantro. Serve immediately.

Shredded Brussels Sprouts w/ Pistachios, Cranberries & Parmesan

I didn't think I was a fan of Brussels sprouts, but this little dish changed my mind. It's even great cold the next day.

• 1 pound brussels sprouts
• 2 teaspoons olive oil
• 1/2 yellow onion
• 1/2 cup shelled pistachios
• 1/2 cup  dried cranberries
• 1/2 cup shredded Parmesan
• salt and pepper to taste

Cut each brussels sprouts in half, then slice thinly. Heat the olive oil in a large skillet over medium heat and add the onions. Cook , stirring occasionally, until the onions are tender and starting to brown, 5-6 minutes. Add the brussels sprouts and cook until they start to get tender but still are bright green. Remove from heat. Pour into a serving dish and add the remainder of the ingredients. Toss and serve warm. 

Recipe adapted from:

http://www.cookincanuck.com/2013/11/shredded-brussels-sprouts-recipe-pistachios-cranberries-parmesan/#_a5y_p=1041615

Kale & Brussels Sprouts Salad

This is one of my favorite healthy salads. It reminds me of a Caesar salad, but without all the calories. And if you have someone that doesn't like Brussels sprouts? They'll never even notice them in this salad. It's so good. And it tastes even better the longer you let it sit.

• 1/4 cup fresh lemon juice
• 2 Tablespoons Dijon mustard
• 1 Tablespoon minced shallot
• 1 small garlic clove, finely grated
• 1/4 teaspoon salt
• ground black pepper
• 1 large bunch of kale, center stem discarded, leaves thinly sliced
• 6 oz brussels sprouts, trimmed, finely grated or shredded
• 1/2 cup extra-virgin olive oil, divided
• 1/3 cup almonds with skins, coarsely chopped
• 1 cup shredded parmesan

In a large bowl add the chopped kale and drizzle with a little olive oil and sprinkle with salt. Gently massage the kale for around 5 minutes. This helps the kale to become a little less bitter. Combine lemon juice, dijon mustard, shallot, garlic, salt and pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix thinly sliced kale and shredded brussels sprouts in a large bowl. Measure 1/2 cup oil into a cup. Spoon 1 Tablespoon oil from cup into a small skillet; heat over medium high heat. Add almonds to skillet and stir frequently until golden brown, about 2 minutes. Transfer nuts to a paper towel lined plate. Sprinkle almonds with salt, if desired. Slowly whisk remaining olive oil into lemon-juice mixture. Add cooled almonds and Parmesan to the kale. Add enough dressing to coat. Save the remaining dressing for later use. 

Recipe slightly adapted from:

http://www.epicurious.com/recipes/food/views/Kale-Brussels-Sprout-Salad-368295