Meatless Monday Cream Of Asparagus soup

Fresh asparagus is plentiful in our area right now so this soup is prefect!

What You Need

1 Cup chopped asparagus spears ( tips reserved)

1 Tbsp butter

1 Small onion (finely chopped)

2 Celery stalks (finely chopped)

1 Leek, white part only (finely chopped)

2 Cups low sodium chicken broth (divided)

1 Cup half-and-half

1 1/2 tsp. Cornstarch

1 Tbsp water

1/4 tsp Salt

White pepper

Large Saucepan

Food Processor ( or blender)

Let’s Make It! Melt butter in a saucepan over low heat. Add onion, celery, leek and asparagus. Cook 5 minutes, or until softened. Add 1 cup chicken broth; cover and simmer until asparagus is tender, about 10 minutes. Place vegetables and broth in a food processor or blender, working in batches, if necessary. Process until smooth. Return to saucepan. Add remaining broth and half-and-half. Cook over low heat. Dissolve cornstarch in water and whisk into soup. Continue stirring until soup thickens and comes to a boil. Add salt and white pepper. Reduce heat; add asparagus tips and cook 3 minutes.

Serves 4

Meatless Monday Eggplant Lasagna

What You Need:

1 Medium eggplant (peeled cut into ¼ inch cubes)

1/4 Cup olive oil

1/2 Cup white onion (chopped)

2 cloves garlic (minced)

3 Cups ricotta cheese

1 Cup mozzarella cheese (shredded)

½ Cup parmesan cheese (grated)

3 Cups marinara sauce (or your favorite spaghetti sauce)

Colander

Large saucepan (for lasagna noodles)

Large nonstick skillet

Medium mixing bowl

13x 9 inch baking dish

Non stick cooking Spray

Before you start: preheat oven to 350°F. Cook 10 Lasagna noodles, according to package directions. Drain in colander, rinse with cool water and set aside.

Lets Make It! Heat olive oil in skillet over medium heat, add eggplant, onion and garlic  Sauté stirring occasionally until eggplant is tender ( about 15 min). Stir in marinara (or spaghetti) sauce; set aside.  In a medium mixing bowl combine ricotta cheese, 1 cup of the mozzarella cheese and 1/4 cup of parmesan cheese and stir together. Spray baking dish with non stick cooking spray. Begin creating layers. Place 4 lasagna noodles into baking dish side by side, spread a 1/3 of the cheese mixture onto of the noodles, spread  1/3 of the  eggplant sauce mixture onto the cheese. Repeat each layer two times with three noodles for each additional layer. Top with remaining 1 cup mozzarella cheese and remaining 1/4 cup parmesan cheese. Bake 40 to 45 minutes or until heated through. Let stand 10 minutes before serving.

Serves 4-6

Autumn Gumbo

Autumn Gumbo

What You Need

  2 Tbsp olive oil (not extra virgin)

  2 Tbsp all-purpose flour

  1 Cup onion (chopped)

  1 Cup celery (chopped)

1         Fresh jalapeno pepper ( seeded and chopped)

2        Cups red bell pepper ( seeded and chopped)

2 Cups fresh okra(thinly sliced) OR: 1 package (10 oz.) frozen okra( thawed and sliced)

1 tsp. Dried oregano

1 tsp. Paprika

 1/2 tsp. Dried thyme

 3 Cups vegetable broth

  3 Cups water

  1-1/2 Cups crushed fresh tomatoes ( seeded) OR: 1 can (16 oz.) crushed tomatoes

  1-1/2 Cups fresh black-eyed peas OR: 1 package (10 oz.) frozen, thawed

  1-1/2 Cups fresh edamame OR: 1 package (10 oz.) frozen, thawed

  1-1/2 Cups fresh corn kernels (from about 3 ears) OR: 1 package (10 oz.) frozen, thawed

  1/4 Lb. Fresh green beans (trimmed and cut in 2-inch pieces)

Heavy stock pot (or pasta pot)

Let’s Make it!

 Heat oil in pot over medium-low heat. Stir in flour; cook, stirring for 5 minutes. Add onion, celery, jalapeno, red pepper, okra, oregano, paprika and thyme; cook for 6 minutes, stirring frequently. Add vegetable broth, water, and tomatoes .Simmer for 15 minutes. Add peas and edamame; cook 15 minutes (3 minutes for frozen). Add corn and green beans; cook 10 minutes (5 minutes for frozen). Or cook until all vegetables are tender. For best flavor, cook gumbo a day ahead.

*find more vegetarian recipes at GO ASK KATIE

Serves 6-8