Coconut Lemongrass Kabocha Soup

The earthy and creamy qualities of kabocha squash mingle with the citrus flavors of lemongrass, coriander and lime in this simple but satisfying soup. This is a perfect dish for adding some brightness and cheer to a dark winter day.

Prep time: 10–15 minutes | Cook time: 40–45 minutes

Serves 4–6

Ingredients:

1 stalk fresh lemongrass
1 teaspoon coconut oil or ghee
Half a red onion, roughly chopped
1½ teaspoons ground coriander (freshly ground will yield the boldest flavor)
Small pinch of red pepper flakes (optional)
1 large (~2–2½ pounds) kabocha squash, seeds removed, peeled and chopped into 1-inch cubes (see note below)
1 large carrot, roughly chopped
½ cup full fat coconut milk
1 Tablespoon lime juice
½ teaspoon salt

Preparation:

Lay the lemongrass on a cutting board. Use the spine (i.e., the flat/dull part opposite the edge of the blade) to gently bruise the lemongrass by giving it a series of gentle whacks all up an down the stalk. Once this is done, cut the lemongrass into pieces about 3 inches long and set aside.

Heat the coconut oil/ghee in a medium Dutch oven or soup pot over medium-high heat. Add the onion and cook until it is translucent, about 5–6 minutes, stirring often. Stir in the ground coriander and red pepper (if using) and cook for about 30 seconds or until fragrant. Add the cubed kabocha, carrot, lemongrass and enough water to come just to the top of the vegetables. Raise the heat to high and bring to a boil.

When boiling, lower heat to medium-low and cover the pot. Cook for 25–30 minutes or until the squash is easily pierced with a fork.

Turn off the heat and stir in the coconut milk. Use an immersion blender to puree the soup until it is silky smooth right in the pot (or alternatively, transfer soup to a conventional blender, carefully puree it in batches and then return it to the pot). If you wish for the soup to be thinner, add a small amount of additional water while blending to achieve your desired consistency.

Return the soup to low heat. Stir in the lime juice and salt. Cook for 5 minutes, then taste and adjust flavors as needed, adding in more salt, red pepper and/or lime juice as desired. Serve immediately or continue to keep it warm on low heat until you are ready to serve.

NOTE:

Many people find kabocha is easiest to peel if they first cut it in half and then remove the skin with a vegetable peeler. A Y-style peeler works best for removing skin from kabocha and other winter squash.

Ultra Versatile Mini Muffins!

I started making these muffins for toddler gatherings with my son, but they have quickly become a hit with adults as well. They can be customized to be vegan and/or sugar-free, and the possible combinations of fruits, veggies and nuts to add in are endless. I hope you enjoy them as much as our family does!

Prep time: 10 minutes | Cook time: 20-25 minutes

Makes 2 dozen mini muffins

Ingredients:

2 Tablespoons ground flax seed
¾ cup whole wheat flour
½ cup rolled oats
1 teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon ground cardamom
¼ teaspoon salt
1 cup applesauce
3 Tablespoons melted butter, ghee or coconut oil
1–2 Tablespoons maple syrup (optional)
½ teaspoon vanilla extract
Fruit, veggies and/or nuts to mix in (see notes for ideas)

Preparation:

Mix together 2 tablespoons of ground flax seed with 4½ tablespoons of water. Stir well and refrigerate for 10-15 minutes (the mixture will thicken slightly during this time).

Preheat oven to 350 (F) / 177 (C). Lightly oil a 24-count mini muffin tray.

In a large bowl, mix together the flour, oats, baking powder, baking soda, spices and salt.

In a small bowl, mix together the applesauce, melted butter/ghee/oil, maple syrup (if using), flax seed mixture and vanilla.

Add the wet ingredients to the dry and stir well. Gently fold in any fruits, veggies and/or nuts you are using.

Fill muffin cups with batter (about 1 heaping tablespoon per cup). Bake for 20-25 minutes. Let muffins cool in the pan for 10 minutes, then remove (use a knife to loosen them as needed) and finish cooling on a wire rack. Store muffins in a tightly sealed container. Refrigerate any muffins not consumed within 48 hours for longest life.

NOTES:

-       You can replace the flax seed mixture with two eggs if desired

-       A few add in options:

• 1 cup shredded carrot, zucchini or sweet potato and ¼ cup raisins

• ½ cup frozen wild blueberries and 3 pitted and finely chopped dates

• ½ cup mini chocolate chips and ¼ cup chopped pecans

• You can also use any other combination of fruits/veggies/nuts that you have on hand that inspires you! These truly are versatile muffins.

Scarola alla Napoletana (Escarole with Raisins, Olives + Pine Nuts)

I first had this preparation of escarole in Rome last year, but the dish has its origin further south in Naples. This easy side dish is a perfect way to incorporate more greens into a meal, while the sweetness of raisins, saltiness of olives and rich flavor of pine nuts help temper the bitterness of the escarole. I have put my own touch on this dish by using golden raisins and Castelvetrano olives, but you could use regular raisins and kalamata olives for something a bit more similar to the traditional Neopolitan version. for You can also use other members of the chicory family (like radicchio or endive) if you have them on hand. You could also substitute other types of nuts or dried fruits for endless variations.

Prep time: 10 minutes | Cook time: 15 minutes

Serves 3–4

Ingredients:

1 very large head or escarole or two smaller heads (about 1 lb total)
3 Tablespoons extra virgin olive oil (plus extra for finishing)
1 clove of garlic, peeled and smashed
1 small pinch of red pepper flakes (optional)
2 Tablespoons pine nuts
1 small handful of golden raisins
10 pitted Castelvetrano olives, sliced into rounds
Salt and pepper

Preparation:

Chop the escarole into bite-sized pieces. Place in a salad spinner and wash very thoroughly; then spin the escarole as dry as possible. (You can also wash the whole escarole leaves in a colander and then pat dry before chopping if you don’t have a salad spinner).

Heat the olive oil over medium-high heat. in a very large skillet that has a lid. Add the garlic and red pepper (if using) and cook for 30 seconds, or until fragrant. Add as much of the escarole as you can. You may need to add the escarole in batches, stirring it frequently to wilt it, and then adding more as you are able to until all of it has fit into the skillet. Once all the escarole is in the pan, cover it and cook for about two minutes, or until all the greens have lightly wilted.

Stir in the pine nuts, raisins and olives. Lower heat to medium-low and cook for about 10 minutes until all the greens are very tender and pine nuts are lightly toasted. Season with salt and pepper to taste. Place in a serving dish (or on individual plates) and finish with a light drizzle of olive oil.

Risi e Bisi (Italian Rice and Peas)

This is one of my favorite ways to enjoy fresh peas, which have just a limited window of availability this time of year. (You can also make Risi e Bisi year-round using frozen peas, but it is definitely worth the effort to try to make it at least once in the spring when fresh peas can be purchased.) The dish is super satisfying, a bit reminiscent of risotto, but quicker to prepare and far lighter.

Prep time: 15–20 minutes | Cook time: 25 minutes

Serves 2–3

Ingredients:

4½ cups vegetable broth
1 Tablespoon ghee or butter (or olive oil/vegan butter)
¾ cup Arborio or Carnaroli rice
1 Tablespoon olive oil
2 chopped spring onions
6 sage leaves, finely chopped
1½ cups fresh shelled peas (about 1½ pounds of whole pea pods)
1 Tablespoon white wine (or sub veggie broth)
Chopped parsley and mint (for garnish)
Pea shoots (for garnish, optional)
Salt

Preparation:

Heat the broth in a small pot until hot (do not boil). Turn off heat and measure out ½ cup and set aside.

In a medium, heavy-bottomed pot, melt the ghee/butter over medium-high heat. Add the rice and stir often until toasted (it should be aromatic and just turning golden – not turning brown). Season rice with two pinches of salt.

Add half the veggie broth from the pot to the rice. Keep the rice simmering and stir often.

Add the remaining broth from the pot to the rice once the first batch of broth has almost completely absorbed.

Meanwhile, heat the olive oil in a medium skillet over medium-high heat. Add the chopped spring onions and sage. When onion begins to soften, add in the peas and a pinch of salt. Stir to coat with oil and cook peas for one minute. Add the white wine and let wine completely cook off; then add in the reserved ½ cup of broth. Continue cooking until peas are cooked through but not mushy (approx 2–3 minutes) and then turn off heat.

When rice is fully cooked and just a bit of broth remains in the pot, stir in the pea mixture, a handful of chopped parsley, a few chopped mint leaves, and optionally, a handful of pea shoots.

If needed, add a touch more broth (finished dish should be just slightly soupy – like a very wet risotto). Taste and adjust salt as needed. Serve and enjoy immediately.