Tasty and Easy Recipes

Ingredients:
4 carrots
2 parsnips
1 small rutabaga or turnip
3 garlic cloves, peeled, do not dice
1 medium yellow onion
1 tbsp. olive oil
Sea salt, to taste
Ground pepper, to taste
Matzo Balls w/Chives
8 cups vegetable broth
3 tbsp. dill, chopped
2 tbsp. flat leaf parsley, chopped

Method:
Preheat oven to 400°F.
Cut the carrots, parsnips, rutabaga, and onion into a 1/2″ dice (about the size of a grape). Each vegetable should total about one cup.
Place diced vegetables and garlic on large baking sheet and toss with 1 tablespoon of olive oil and a little salt and pepper. Roast for about 30 minutes, until golden brown and tender. Remove from oven and cool.
Bring the vegetable broth, dill, and parsley to a boil. Boil for 1 minute, then turn down heat to a simmer and add roasted vegetables. Place matzo balls gently in soup. Simmer for 15 minutes before serving. Adjust seasonings with salt and pepper to taste.

ngredients:
1 large onion, cut into large chunks
4 large carrots, peeled and cut into 1-1/2″ pieces
6 medium parsnips, peeled and cut into 1-1/2″ pieces
4 cups winter squash, cubed
2 servings cooking spray
3 cups fat-free real or pareve chicken broth
1/2 cup fat-free evaporated milk
1/8 teaspoon salt, or to taste
1/8 teaspoon black pepper, or to taste

Method:
Preheat oven to 400°F.
In large roasting pan combine onion, carrots, parsnips, and squash; coat with cooking spray. Roast 15 minutes. Place vegetables in large pot; add broth and milk. Season to taste. Cook over medium heat for 10 minutes to allow flavors to combine. Transfer mixture to blender or food processor, or use immersion blender in pot, and blend until smooth, about 4 to 5 minutes.

Ingredients:
2/3 cup sliced carrot
1/2 cup diced onion
2 garlic cloves, minced
3 cups broth (beef, chicken, or vegetable)
1-1/2 cups diced green cabbage
1/2 cup green beans
1 tbsp. tomato paste
1/2 tsp. dried basil
1/4 tsp. dried oregano
1/4 tsp. salt
1/2 cup diced zucchini

Method:
In a large saucepan, sprayed with nonstick cooking spray, saute’ carrot, onion, and garlic over low heat until softened, about 5 minutes.
Add broth, cabbage, beans, tomato paste, basil, oregano, and salt; bring to a boil. Lower heat and simmer, covered, about 5 minutes or until beans are tender.
Stir in zucchini and heat 3-4 minutes. Serve hot.