Broccoli Cheddar Soup

2 tbsp EOO
1/2 Onion - Diced
1 Carrot - Diced
1 Cup Mushrooms - Diced
2 Garlic Cloves - Minced
2 Bunches of Broccoli (stalks & tops) - Chopped
2 Cups Kale - Chopped
1/4 Cup White Wine
1 Qt. Chicken Stock or Vegetable Stock
Salt
Pepper
1/4 tbsp Cumin
1/2 tsp Smoked Paprika
1 Cup Cheddar Cheese

In a large pot over med/high heat, add the EVOO.  Add in the onion and carrot and a pinch of salt.  Cook about 5 minutes then add in the mushrooms and another pinch of salt and cook another 5 minutes.  You may add in a little bit of water if necessary to keep from sticking to the bottom.

Add the garlic and cook about 3 minutes.  Add the broccoli and kale and another pinch of salt and pepper.  Cook down about 15 minutes or until everything starts to break down.

Add in the cumin and paprika.  Cook about 2 minutes and then add in the wine.  Cook about 5 minutes and then add in the chicken or vegetable stock.

Bring to a boil and then reduce to simmer for about 15 minutes.

Using a blender or an immersion blender, puree the mixture.  Add in the cheddar cheese and whisk until melted and combined.  Taste for seasoning.

I served my soup topped w/ homemade garlic parmesan croutons and diced red pepper.  May also add a dollop of sour cream if desired.  Enjoy.

Pork Loin Veggie Lo Mein

EVOO

1 Cup Sliced Crimini Mushrooms

1 Cup Green Beans – ½” slices

½ Bunch Asparagus – ½ “ slices

1 Cup Broccoli – Chopped

1 Cup Red Peppers – Sliced & Cut in ½

1 Savoy Cabbage – Shredded

2 Cups Pork Loin – Cooked & Sliced

1 Cup Bean Sprouts

1 lb Spaghetti

Sauce:

4 tbsp Soy Sauce

1 tbsp Sesame Oil

3 tbsp Dijon Mustard

3 tbsp Brown Sugar

2 tbsp Peanut Butter

½ tbsp Ginger – Grated

1 Cup Chicken Stock

2 Green Onions – Diced (for garnish)

2 tbsp Sesame Seeds (for garnish)

In a large sautee pan over med/high heat add 2 tbsp EVOO.  Add mushrooms and cook on each side to brown, about 3 minutes per side.  Remove mushrooms.  Add about 1 tbsp EVOO and add in green beans, asparagus, broccoli.  Cook about 5 minutes until browned.  Remove from pan.  Add 1 tbsp EVOO and cabbage.  Cook about 8 minutes until caramelized.

In a large pot of boiling water, cook spaghetti according to directions (about 8 minutes).  Reserve about 1 cup of liquid if needed to thin out sauce.

While pasta is cooking, in a small pan over med / low heat add soy sauce, sesame oil, mustard, brown sugar, peanut butter, ginger and chicken stock.  Cook for about 3 minutes, stirring to combine and not burn.

In a large bowl add in the pasta, veggies, bean sprouts, cooked pork loin and the sauce.  Combine fully.  If needed to thin out the sauce add in some of the pasta water.

Garnish with green onions & sesame seeds.  Enjoy.