Dill Flavored Split Pea and Barley Soup

Hearty soup is really delicious on cold winter nights! We are actually experiencing a cold spell in Scottsdale- something we haven't seen in several years and I am loving it!  This yummy split pea soup is flavored with dill.  Skeptical?  Just try it!

Ingredients:
1 cup split peas
1/2 cup barley  (leave out for gluten free and add 1 large baking potato, peeled and chopped)
3 cloves diced garlic
1 small baking potato, peeled and chopped
1 medium onion, chopped
2 carrots, peeled and chopped
2 tbsps. dried dill weed, divided
1-2 tsps. Old Bay Seasoning
Salt/Pepper to taste
3 cups water
3 cups vegetable broth
1 tbsp. grape seed oil
*Optional, 2 tsps. Italian red pepper flakes (if you want a little heat)

Instructions:
In large stock pot, bring all ingredients except vegetable broth and 1 tbsp. dill weed, salt, and pepper to boil. Reduce to simmer and simmer for about 1 & 1/2 hours.  When peas and barley are soft, transfer half the mixture to blender, then pour 1 & 1/2  cups vegetable broth and puree until mixture is still a bit lumpy but not totally smooth.  Repeat with the remaining mixture and vegetable broth.  Pour soup into stock pot, then add remaining dill weed and red pepper flakes if you choose that option.  Add salt and pepper to taste.  It needed, add more water. Simmer for another 15 minutes to allow flavors to blend.

Caramelized Cauliflower with Red Onions and Tahini

Omigosh!  This morning Guy Gillespie from On the Vine
 at the North Scottsdale Farmers Market shared a recipe with us that his wife, Heather baked for him.  I have never been a fan of cauliflower but this easy recipe knocked our socks off! Can't wait to share this recipe with friends and family!

Ingredients:
1 head cauliflower, chopped into small pieces
2 tsp. cumin
2 finely chopped fresh garlic cloves
1/3 cup tahini (sesame seed paste available at some grocery stores and most health food stores)
1-2 tbsp lemon juice
1/4 cup grape seed oil
1/2 cup red chopped red onion
1/2 cup sliced almonds
Salt/pepper to taste

Instructions:
Preheat oven to 400 degrees.  Mix tahini, grape seed oil, lemon juice, garlic, and cumin together in medium mixing bowl.  Add onion, salt and pepper, and cauliflower and mix until tahini paste is thoroughly incorporated into the cauliflower and onion. Transfer to cookie sheet, top with sliced almonds, and bake for 15-20 minutes until almonds start to brown.

Moussaka-Inspired Layered Veggie Casserole

Layers and layers of vegetables, pasta sauce with fat-free ground turkey beast, and herbs make this a hearty delicious meal!

Ingredients:

1/2 lb. 99% fat free ground turkey breast

2 tsp. oil

26 oz. jar organic pasta sauce

6 oz. can tomato paste

1 cup water

1 medium onion, thinly sliced

2 beefsteak tomatos, thinly sliced

2 large russet potatoes, thinly sliced

2-3 shredded carrots

1 medium eggplant, thinly sliced

2 zucchinis, thinly sliced

1 pkg sliced mushrooms

3 large cloves minced garlic

2 cups large basil leaves

2 cups frozen hash brown potatoes
8-12 ounces shredded vegan cheese (optional)

Instructions:

Brown turkey breast in oil.  Add pasta sauce, 1 cup water, minced garlic, and tomato paste, stir and set aside.

  

Slice veggies as thin as possible.  A mandolin works really well for the potatoes, eggplant, and zucchini but better to slice onion and tomatoes by hand. 

Layer veggies, basil leaves, vegan cheese (optional), and pasta sauce.  Top with hash browns. Bake at 325 degrees in 13 by 9-inch casserole dish for approximately 60 minutes or until veggies are cooked through.