Monday, August 31, 2015

Roasted Veggie Pita with Avocado Dip

This recipe makes for a wonderful week night dinner, it's easy to prepare and the vegetable mixture can easily be translated into an easy lunch.

Sadly, I haven't been able to figure out a good way to keep avocado based sauces from oxidizing, so I used the vegetables in something else the next day and Dave ate all of the extra sauce after dinner.

Recipe from Pinch of Yum.


Avocado Dip
-2 ripe avocados
-1-2 cloves garlic (go for one clove or less if you're sensitive to strong garlic tastes)
-2 tablespoons olive oil
-2 tablespoons water (more as needed)
-1/2 teaspoon salt
-1 teaspoon cumin
-half of a Serrano pepper (more or less depending on how much heat you want)
-juice of one lime

Roasted Veggies
-2 heads cauliflower, cut into small florets
-2 14-ounce cans chickpeas, rinsed and drained
-1-2 teaspoons chili powder
-1-2 teaspoons garam masala
-1/2 teaspoon cayenne pepper 
-oil oil for drizzling
-salt and pepper to taste
-8 small whole wheat pitas
-Greek yogurt for topping

Preheat the oven to 425 degrees. Pat the cauliflower and chickpeas dry with paper towels. In a large bowl toss the veggies with olive oil. Place in a single layer on a baking sheet and season with the chili powder, garam masala, salt, and pepper. Roast for 15-20 minutes, stir, and roast for an additional 15-20 minutes.

While the veggies are roasting, puree the avocado dip ingredients in a food processor, add additional water as needed to make the mixture blend smoothly.

To assemble spread each pita with a spoonful of avocado dip and top with roasted veggies. Sprinkle with extra salt, pepper, and a dollop of Greek yogurt.

I loved this recipe. The avocado sauce was flavorful and light, but it still had a decadence to it that made me feel like I was eating a rich meal. The vegetables were nicely seasoned and the hints of cinnamon in the garam masala. I like adding a dollop of Greek yogurt to the top of recipes in place of sour cream, if you wanted to leave it off, the recipe would still be good and would be vegan. 

Sunday, August 30, 2015

Slow Cooker Beet Chili

The original recipe added ground turkey to this chili, but it's plenty hearty without it. You'll need a large slow cooker for this recipe, I didn't expect it to take up so much of the slow cooker, but there is a lot that goes into this. 

Adapted from Primavera Kitchen.

-1 tablespoon olive oil
-1 cup diced onions
-2 garlic cloves, minced
-1 yellow bell pepper, seeded and chopped
-1 cup carrots, diced
-5 beets, diced
-1 can (19 oz/ 540 ml) diced tomatoes, un-drained
-1 cup tomato sauce
-1/2 cup vegetable broth
-2 tsp red pepper flakes
-2 tsp ground cumin
-2 tsp paprika
-Salt and pepper
-1 can canellini, drained and rinsed

Heat olive oil in a large skillet over medium-high heat. Add onion and sauté for 3 minutes, then add garlic and sauté for 30 seconds more. Pour into the slow cooker.
Add the carrots, beets, diced tomatoes, tomato sauce, 1/2 cup vegetable broth, red pepper flakes, cumin, paprika, salt and pepper to taste.
Stir mixture, cover with lid and cook on low heat for 5 - 6 hours.
Add the canellini beans and allow to heat for about 10 minutes.

I didn't love this chili, but Dave was pretty happy with it. He took it to lunch every day for a week. He thought maybe the beets made it a little too sweet and he thought that adding a little chipotle + adobo would have helped to tame that.

Saturday, August 29, 2015

Coconut, Apple and Golden Beet Soup

The quest to use the beets continues. You can use regular beets for this, it will result in a beautiful deep red soup.

Recipe from Emile Murmure.

- 5/6 peeled golden beets and cut into quarters (depending on size)
- 2 apples, peeled, cored and cut into quarters
- 2 tablespoons oil
- 4 cups of vegetable broth
- 8 ounces coconut milk
- A piece of chopped ginger
- a clove of garlic
- One teaspoon turmeric
- Salt and pepper to taste

Preheat oven to 350. Toss the beets in a little bit of oil. Season with salt and pepper. Cook for about twenty minutes or until beets are tender.

In a large pot, heat the oil, add garlic, apples, ginger, turmeric, salt and pepper generously.

Add the beets and vegetable stock, simmer for ten minutes over medium heat. Add the coconut milk and then using an immersion blender, blend until smooth.

Adjust seasoning if necessary.

Dave made some garlic croutons for the soup, I thought they paired nicely with it. Serving it with something isn't necessary though. 

This isn't a recipe that either of us loved. Overall, I thought it was just okay. The coconut milk and ginger complemented the beets, but it wasn't the best soup I've ever had. I was fine to eat it, but I wouldn't make it again. 

Friday, August 28, 2015

Roasted Beet Salad with Goat Cheese & Chickpeas

Beets. Beets. Beets. That's all we eat and talk about is beets. Hooray for free and fresh produce? 

Recipe from Scrumpdillyicious.


-4 small beets, washed & leafy tops removed
-3 cups mixed greens
-2 1/2 cups canned chickpeas, drained & rinsed
-8 oz goat cheese, crumbled

-3 tablespoons extra virgin olive oil
-1 tablespoons red wine vinegar
-2 teaspoons Dijon mustard
-1 large garlic clove, minced
-Fresh cracked black pepper, to taste

Wash and peel the beets, then dice. Lightly coat with olive oil (or any other cooking oil), season with salt and pepper, then bake at 475 for 20 minutes or until fork tender.

While the beets are roasted, make the vinaigrette by adding the ingredients to a small bowl and whisking them together. Season the vinaigrette with fresh cracked black pepper to taste.

To serve, arrange the mixed greens, beets, goat cheese and chickpeas on plates and drizzle with the dressing.

I actually really liked this salad. It was incredibly easy to make, sometimes salads get too complicated, because people want to roast an ingredient and saute some others. It's better if salad is simple, but flavorful and can be accomplished on a week night. I thought the goat cheese and beets paired well together. As well as the chickpeas and the beets. 

Thursday, August 27, 2015

Pasta Primavera with Purple Vegetables

I'm still on my quest to use all of these beets that I've acquired, I'm really surprised at all of the recipes that can be made with beets. This one was on my Pinterest board for a while, even before I knew that I was going to end up with a lot of beets. Thank you Food Network. 

Recipe slightly adapted from Food Network


-12 ounces gemelli 
-5 tablespoons extra-virgin olive oil
-2 tablespoons red wine vinegar
-8 ounces of beets, diced
-1 bunch radishes, trimmed and thinly sliced
-1/2 head red cabbage, cored and thinly sliced
-1 red onion, halved and sliced
-3 cloves garlic, thinly sliced
-1 cup fresh basil, roughly chopped
-1/2 cup coarsely grated Parmesan cheese (about 2 ounces)

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs.
Meanwhile, whisk 3 tablespoons olive oil, the vinegar and beet juice in a large bowl; season with 1/2 teaspoon salt and a few grinds of pepper. Add the beets, radishes and radicchio and toss well to coat. Set aside.

Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the red onion, garlic, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onion is softened, about 4 minutes; add to the beet mixture and toss to coat. Now pour the entire beet mixture into the large skillet and saute for a few minutes or until the cabbage starts to wilt. Once the veggies are slightly cooked, pour them back into the large bowl.

Add the pasta, basil and 1/4 cup or parmesan; season with salt and pepper. Top each serving with the remaining cheese.

This recipe was just okay. The original left the radishes, beets and cabbage raw, once I realized that I put it into the skillet to heat up a little. I think this would have been better with some sort of sauce, even if it was a quick sauce, maybe an alfredo. Overall, it was a nice vehicle for using up some beets, but it wasn't a stellar recipe. 

Wednesday, August 26, 2015

Grilled Eggplant Pizzas

I can't believe it's the last Wednesday of  August already, time really flew by this summer. This is the last Grilling Wednesday of 2015 and instead of transitioning into Sandwich Wednesday like I usually do for fall, I'm going to try something new this year. Pizza Wednesday! I do still love a great vegetarian sandwich, but often they're best if eaten immediately and fumbling with the leftovers in the morning wasn't a great option for us since neither of us is a morning person. I have some really cool vegetarian pizza recipes to share with you in September through November. 

A Vegetarian & Cooking original.

-1 medium eggplant
-Cooking spray
-1/2 cup pizza sauce
-1/2 cup mozzarella cheese, shredded
-Any pizza toppings you'd like to add

First, prep your eggplant by slicing it into 3/4 inch thick slices. Heavily season with salt and place in a colander in your sink. The salt will help to draw out some of the excess moisture and some of the bitterness of the eggplant. After about ten minutes, rinse the eggplant slices and pat them dry with a paper towel or clean dish towel. Spray both sides with cooking spray and grill over high heat for about ten minutes -- five minutes on each side.

One the eggplant slices are thoroughly cooked, top each with a little pizza sauce and a little mozzarella cheese. 

Close the lid of the grill for 2-3 minutes in order to melt the cheese.

Serve with any topping you'd like to add, I added a little chive for some color and extra flavor.

These were fun and a nice way to use some home grown eggplant. You'll need to eat these with a fork and it's a little more reminiscent of eggplant parmesan than it is of pizza, but it tasted good.  

Tuesday, August 25, 2015

Cremini and Chard Stuffed Shells

I had a total blogger fail with this recipe. This recipe can be used as a freezer meal and I did not properly defrost it before baking it on the night I planned for these shells to be dinner. After baking for an hour, they were still frozen in the middle and we ended up with take-out. I continued baking the shells until they were done and then immediately portioned them into tupperware for our lunches. As a result, I have no good pictures of this recipe except for the photo above of my lunch. It was really good and many a lot of portions though, so I'm going to blog it anyway.

Recipe from Oh My Veggies.

-1 tablespoon olive oil
-3 cloves garlic, minced
-8 ounces sliced cremini mushrooms
-1 bunch (about 8 ounces) Swiss chard, stems discarded and leaves coarsely chopped
-Salt and pepper to taste
-1 (15-ounce) container ricotta cheese
-1/2 cup shredded Parmesan cheese
-2 teaspoons Italian seasoning
-1 egg, lightly beaten
-1 1/2 cups marinara sauce, divided
-16 jumbo pasta shells, cooked according to package directions
-1/2 cup shredded mozzarella cheese

Heat the oil in a large skillet over medium heat. Add the garlic and mushrooms and cook for about 4 minutes, until softened and lightly browned. Stir in the chard and heat until wilted, 1-2 minutes more. Remove from heat and season with salt and pepper to taste.

Use a slotted spoon to transfer the mushrooms and chard to a large bowl; discard any leftover liquid. Stir in the ricotta, Parmesan cheese, and Italian seasoning. Taste the filling and add more seasoning if desired, then fold in the egg.

Spread 3/4 cup of marinara sauce on the bottom of a medium baking dish that's been sprayed with cooking spray. Fill the pasta shells with the ricotta mixture and place them in the baking dish. Once all the shells are filled, spoon the remaining marinara sauce over the top, then sprinkle with the mozzarella cheese.** At this point if you want to freeze the meal like I did, just wait until cooled and then cover with foil and pop into your freezer. Avoid my mistake and make sure to adequately thaw the meal in the fridge before baking.**

Preheat the oven to 350. Cover the baking dish with foil and bake for 30 minutes; remove the foil and bake for 15 minutes more, or until the cheese is melted and the sauce is bubbling. Let the shells sit for 5 minutes before serving.

We ended up being able to fill about 18 jumbo shells with the ricotta mixture and this recipe allowed us to have almost a whole week of lunches already portioned out. Aside from me failing to properly defrost the dish before baking it, freezing this worked out well. I thought the filling had really nice flavor and I liked that it was full of veggies. 

Monday, August 24, 2015

Dark Chocolate Beet Brownies

My quest of using the beets continues with this brownie recipe. I've mainly bee working with savory recipes and I thought it would be cool to incorporate the beets into a dessert. Most of the recipes on Pinterest for desserts + beets are chocolate based, because the beets blend into the chocolate well.

Recipe from The Way to My Family's Heart.

-2 large beets, peeled
-3 large eggs
-2/3 cup brown sugar
-2/3 cup sugar
-6 ounces Greek yogurt
-2 tsp vanilla extract
-1 1/4 cup cocoa powder 
-3/4 cup all purpose flour
-1 tsp baking powder
-1/2 tsp kosher or sea salt
-1 cup chocolate chips, at least 60% cocao

In a saucepan add the beets plus some water. Bring to a boil, then reduce to a simmer, simmering the beets until fork tender. Drain the beets and puree them.  You may need to add a tablespoon or two of water to the beets to get them to puree smoothly, which is no problem, but don't add too much water, only what you need. Set the beet puree aside to cool.

In a large bowl whisk together the eggs, Greek yogurt, and sugars.  Add the vanilla extract and beet puree and whisk to fully combine.  Mix the flour, cocoa powder, baking powder and salt into the wet ingredients. Stir in the chocolate chips.  

Pour the batter into a 9x13 inch baking pan that has been sprayed with cooking spray. Bake at 350 degrees or for about 30 minutes or until a toothpick inserted into the center of the brownies comes out clean but still moist.  Cool the brownies completely before cutting.

I topped mine with a little toasted coconut and powdered sugar before serving.

The beets made these brownies incredibly moist. I surprised Dave with these when he got home from work and he was pretty happy with them. There was a little bit of a beet aftertaste, but for the most part the beets were masked by the dark chocolate.

Sunday, August 23, 2015

Slow Cooker Berry Cobbler

I love using the slow cooker during the summer and thought this would be a nice after dinner dessert. If you have a large slow cooker, double the batter to make sure that it will cover the bottom of your slow cooker. If you have a smaller (5 quart or less) slow cooker, then just use the recipe as described below.

Recipe from Chef in Training

-1 cup flour
-3 tablespoon sugar
-1 teaspoon baking powder
-1/4 teaspoon cinnamon
-1 egg
-1/4 cup milk
-2 tablespoons canola oil
-1/8 teaspoon salt
-2 cups raspberries
-2 cups blueberries
-1/2 tablespoon lemon juice
-1 cup sugar
-1/4 cup flour

In a large bowl, combine the flour, sugar (three tablespoons), baking powder and cinnamon. In a small bowl combine egg, milk and canola oil. Whisk together until completely blended. Add the egg mixture to flour mixture and stir until just moistened.

Spray the slow cooker with cooking spray and spread the batter on the bottom of the slow cooker.

In a medium bowl, combine one cup sugar and ¼ cup flour and salt. Next add in the raspberries, blueberries and lemon juice. Stir to completely and evenly coat the raspberries and blueberries with the sugar-flour.
Evenly distribute the raspberries and blueberries over batter. Cover and cook on LOW for about 2 to 2 1/2 hours or until batter is cooked through.

Serve with frozen yogurt or sorbet.

We served ours with lemoncello sorbet, I think the citrus paired nicely with the berries and the light sweetness in the cobbler dough. I had to double the batter recipe since I have a large slow cooker, as a result this took about 2 1/2 to 3 hours for the batter to set. 

Saturday, August 22, 2015

White Bean and Vegetable Gnocchi

It's been a busy summer and at one point in an attempt to keep my sanity while preventing us from ordering take-out, I put together some freezer meals to be enjoyed at a later time. This recipe worked well as a freezer meal, but was also easy to make, so it would make a nice week night dinner as well.

Recipe from Fast Top Ten.

-1 tablespoon plus 1 teaspoon olive oil, divided
-1 16-ounce package shelf-stable gnocchi
-1 medium yellow onion, thinly sliced
-4 cloves garlic, minced
-6 cups chopped chard leaves, (about 1 small bunch) or spinach
-1 15-ounce can Italian-seasoned diced tomatoes
-1 15-ounce can white beans, rinsed
-1/4 teaspoon freshly ground pepper
-1/2 cup shredded part-skim mozzarella cheese
-1/4 cup finely shredded Parmesan cheese

Heat 1 tablespoon oil in a large skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a large bowl.

Add the teaspoon of olive oil and onion to the pan and cook, stirring, over medium heat, for 2 minutes. Stir in garlic continue sauteing until the onion is translucent. Next add the chard and cook, stirring, until starting to wilt, 1 to 2 minutes. Stir in tomatoes, beans and pepper and bring to a simmer. Stir in the gnocchi.

Transfer to a 8x8 pan. Top with the mozzarella and Parmesan. **At this point, if you'd like this to be a freezer meal, let the dish cool and then cover and pop into the freezer, you'll need to defrost it in the fridge prior to baking.**

Bake at 350 for 15 minutes or until cheese is hot and bubbling.

I love how easy this was to make. You could even double the recipe if you wanted to have additional leftovers. All of the ingredients went well together and were easy to find, the most expensive ingredient was the gnocchi and even that wasn't too pricey. I was really happy with how this turned out and it was nice to defrost this while I was at work so that I could bake it when I was done. It made dinner and clean up a breeze.

Friday, August 21, 2015

Smoky Quinoa Beet Sliders

It's important to note that all of the beets I'm using are candy cane beets, which is a beautiful red and white striped beet. The only problem is that they dampen some of that beautiful, rich red color that results from using traditional beets in dishes. You can use whatever beets you'd like to use for all of these recipes, but if you're not using candy cane beets, your recipes will likely be a much darker red than mine.

Adapted from Vanilla and Bean.

-1 cup quinoa, cooked
-1 cup red onion, small dice
-1/2 tablespoon olive oil
-8 oz mushrooms, destemmed and diced
-2 cloves of garlic minced
-1 tablespoons tomato paste
-1 cup of shredded beets
-1/2 cup wheat flour
-2 eggs
-2 teaspoons soy sauce
-1/2 teaspoon black peppper
-2 teaspoons paprika 
-2 teaspoons adobo sauce
-1 teaspoon cumin
-Slider buns

-1/2 cup Miracle Whip
-1 1/2 teaspoon lemon juice
-11/2 teaspoon garlic, minced
-3 tsp adobo sauce
-⅛ tsp salt

To make the aioli, mix together all of the ingredients in a small bowl. Set aside.

In a small pan, add olive oil and heat. Add the onion and saute on medium heat for 5 minutes. Next add the mushrooms and garlic cooking on medium heat for an additional 6 minutes. Stir only a few times as the mushrooms should get a nice bit of caramelization on them. Stir in the tomato paste, mashing to incorporate. Remove from heat and pour into a large mixing bowl.

Add the already cooked quinoa and shredded beets. Now add the soy sauce, pepper, paprika, adobo sauce, cumin and salt. Mix everything together before adding the flour and two eggs. Thoroughly mix and then form into small burgers (larger burgers if you're not making sliders). 

In a skillet add a little more olive oil and heat. Very carefully, these burgers will be a little delicate, add a few burgers to the skillet and cook for about 4-5 minutes on each side. You really want to make sure there's a nice crust on the outside of the veggies burger, because it will help firm them for flipping.

Serve with the aioli and any other topping you'd like, I kept it simple and used a little Boston red leaf lettuce. 


These burgers were excellent. The beets and quinoa went really well together in helping to form the veggie burgers. I think the aioli was the star of this dish, the smoky spice that came from the adobo sauce paired really well with the beets. You can add toppings to these, but I don't think they need much other than the sauce. 

Thursday, August 20, 2015

Beet Risotto

I'm about to go on a ridiculously lengthy beet kick. My parents have an over abundance of beets in their garden which has resulted in Dave and I experimenting with recipes to use beets. I never realized that you can put beets in pretty much anything. I will try to include other recipes in the next few weeks, but free beets are really helping to cut down my grocery bill and surprisingly we're not tired of the beets yet.

A Vegetarian & Cooking original.

-2 tablespoons olive oil
-1 small onion, diced
-1 clove garlic, diced
-1 cup Arborio rice
-1/2 cup red wine
-4 cups vegetable broth
-1.5 cups beetroot, grated
-2 tablespoons butter
-4 tablespoons parmesan
-Pinch of dill

In a small sauce pan heat the vegetable broth, you don't want it to boil, but it should be warm.

To make the risotto, heat the olive oil in a large skillet. Saute the onion and garlic until the onion is translucent. Add the arborio rice and stir around in the oil until all pieces are coated. Now add the wine and stir the rice until almost all of the wine is absorbed. Add in the grated beetroot. Now add ladlefuls of vegetable broth repeating the same process as before, stirring the rice/liquid until almost all of the liquid is absorbed into the rice, then adding more liquid.

Once the rice is sufficiently plump (you'll use almost all, if not all of the broth) stir in the butter and parmesan until both are melted into the risotto. Stir in a pinch of dill and serve with additional cheese on top.

People are often intimidated by risotto, but it's actually pretty easy to make, it just takes a little patience. This risotto was full of flavor, the beets and dill played off each other really nicely. The cheese helped to make the risotto a little more rich and creamy. Overall, we were pretty satisfied with how this one turned out. 

Wednesday, August 19, 2015

Grilled Stuffed Peppers

Summer is almost over and that means Grilling Wednesday is soon coming to an end. This grilling recipe stuffs bell peppers full of summer produce, a perfect addition to your grilling menu.

Other Grilling Wednesday Recipes: Grilled Potato Salad with Scallion Vinaigrette;Grilled Brussels Sprouts; Grilled Eggplant and Roasted Red Pepper Sandwich with Herbed Goat Cheese; Thai Citrus Tofu Kebob; Grilled Cabbage Wedges with Spicy Lime Dressing; Portabella Peach Sliders; Grilled Asparagus and Chili-Orange Spring Rolls; Grilled Artichokes.

Recipe from ERecipeCards.

-3 bell peppers, sliced in half lengthwise, seeds and ribs removed
-1 medium zucchini, diced
-1 cup corn kernels
-1 medium tomato, diced
-Salt & Pepper
-2 cloves garlic, minced
-1/4 cup basil, cut into ribbons
-1/2 cup panko breadcrumbs
-1/2 cup Parmesan cheese

Slice and clean out your bell peppers, I used a variety of colors to make it more interesting, but you can use any colors you'd like. Rub with olive oil or spray with cooking spray.

In a large saute skillet, add the zucchini, saute over medium high heat until slightly softened. Next add the corn, tomatoes, salt, pepper and garlic. Saute for about two minutes. Remove from the heat and stir in the basil, bread crumbs and cheese.

Scoop the stuffing into the bell pepper halves, trying to fill each evenly. 

Place on the grill over indirect heat, close the lid and cook for thirty minutes.

This recipe was awesome. I would have never thought to make stuffed peppers on the grill and it turned out great. The filling ingredients went together really well, the juice from the tomato soaked in the breadcrumbs and helped to bind the filling once cooker. I thought this was a wonderful grilling recipe to use up some garden produce.

Tuesday, August 18, 2015

Fettuccine with Spring Veggies

It's not quite spring anymore, but these vegetables are still readily available and you should be putting them into your pasta dishes. Make this on a cooler summer evening when you won't be afraid to turn on a burner. 

Recipe from Food Network.

-Kosher salt
-12 ounces fettuccine pasta
-1 cup frozen petite green peas
-2 tablespoons unsalted butter
-1 bunch radishes (about 8), halved or quartered if large
-2 tablespoons chopped shallot
-Pinch of red pepper flakes
-5 cups baby spinach (about 3 1/2 ounces)
-1 cup chopped mixed fresh herbs (such as parsley and chives)
-1 teaspoon grated lemon zest, plus the juice of 1/2 lemon
-Freshly ground pepper
-1/2 cup part-skim ricotta cheese

Cook the pasta according to package directions, reserve one cup of cooking water, then put the peas in a colander and drain the pasta over the peas.

Place the empty pot over medium heat and add the butter, swirling to melt. Add the radish, shallot and red pepper flakes. Cook, stirring occasionally, until the radishes are slightly softened. Add the pasta and peas along with the spinach, herbs, lemon juice, 3/4 cup reserved cooking water, 1/2 teaspoon salt and a few grinds of pepper. Toss until the spinach is wilted and the pasta is lightly coated, gradually adding more of the reserved cooking water if needed.

Mix the ricotta, lemon zest, 1/4 teaspoon salt and a few grinds of pepper in a small bowl. Serve a dollop with the pasta.

I served this pasta to two very hungry men. Although they're both not picky at all, I considered how quickly they devoured this pasta to be a good sign. I wouldn't have thought of putting radishes into a pasta dish, but this mixture of vegetables didn't make the radishes seem strange at all. Since there wasn't much of a sauce, adding a little ricotta helped to make the dish more rich. 

Monday, August 17, 2015

Coconut Green Curry Soup

The last time I needed red curry paste for a recipe, I ended up with green curry paste instead due to my grocery store being out of red. Now that I was able to buy red curry paste, I have both. I'm not opposed to having both in my fridge, but I thought this colorful soup would be a nice way to use some of that green curry paste. 

-2 tablespoons olive oil
-1 small yellow onion, diced
-2 garlic cloves, minced
-1 cup snow peas
-3 cups kale leaves, torn
-3 tablespoons green curry paste
-1 can light coconut milk
-4 cups low sodium vegetable broth
-4 oz thin rice noodles
-1/2 cup green onions, sliced
-squeeze of half a lime

To start the soup, drizzle the olive oil in a large pot and heat. Once the oil is hot, add the onion and saute until golden. Add in the garlic, kale and snow peas and cook until the kale begins to wilt. Stir in 3 tablespoons of green curry paste and let it cook with the vegetables for a minute.

Pour in the coconut milk and vegetable broth. Bring the soup to a boil. Once it is boiling, add in the thin rice noodles and turn down to a simmer. Let the noodles cook in the soup for 4-6 minutes, or until tender. Garnish with fresh lime juice and green onion.

The noodles ended up absorbing most of the broth, so this was more of a noodle dish than a soup. We enjoyed the flavors of this dish though. There were so many noodles that it was a satisfying and filling dish, without being too heavy. The contrasting green colors looked nice and the curry and coconut went well together.