Moraccan Spiced Veggie Medley

4 carrots-  halved and 1 ” pieces

1 cup red onion-1/2″ pieces

1 1/2 cups NJ zucchini – 1/2 pieces

2 cups NJ eggplant- 1/2 ” pieces

8 mushrooms- quartered

8 mini peppers- halved

19 cherry tomatoes

28  oz tomatoes- drained

1 can of canellini  beans- drained

Cook carrots for 6 minutes

Put veggies in a pan with 1/4 cup oil and 2 TBsp morracan spice mix

Bake for 30 minutes…then add tomatoes and beans and rest of seasoning and bake for another 15 minutes

Serve over brown rice or couscous

Toss with lamb or grilled chicken or serve by itself

Hey- I may  be from NJ , but I do know a good spice blend…. And this is it!!!!  Add a bit of cinnamon or clove but my family is not a fan so do as you see fit ….enjoy!

Home on The Range Chicken & Veggiesc

3 chicken breasts-cut in quarters

4 red skin potatoes-small chunks

6 carrots- 1″ pieces

2 celery ribs-1/2″ pieces

Orange bell pepper-1″ pieces

1 Visalia onion-1″ chunks

6 cloves of garlic- smashed

1/4 cup dry ranch dressing

4 sprigs of fresh thyme

1 cup water or stock

Brown chicken for 1-2 minutes per side

Grease pan and add potatoes

Top with chicken

Put in veggies and brown for 3 minutes then add 1/3 cup water and simmer for 5 minutes

Pour over chicken and then sprinkle with ranch dressing and add 2/3 cup water

Bake at 400 degrees for 45 minutes

Simple, elegant, full of roasted goodness!

Soup au Pistou (French Peasant Vegetable Soup)

For the Soup:
olive oil or canola oil ( to coat pan)
4 cloves garlic (minced)
1 med. Red Onion (diced)
2 Tsp. Thyme
3 Bay Leaves
1 28 oz. Crushed Tomatoes
2 carrots (diced)
1 Zucchini (diced)
1 Yellow Squash (diced)
1/4 lb. fresh blanched Green Beans(cut in half)
1 14 oz. can of small Cannelini beans (drain & rinse)
5 cups Vegetable Broth ( canned is OK)
2 pinches of fresh Oregano
1/2 cup Frozen Peas
3/4 cup small uncooked Pasta
small pinch of Saffron

For the Pistou:
1 cup Fresh Basil Leaves
3 cloves of Garlic (smashed and chopped)
4 Tsp. olive oil

In a dutch oven, heat the oil, onion and garlic. When tender add the Bay leaves and Thyme.
Put in squash, zucchini and green beans. Cook for 3-4 minutes. Add broth and saffron and bring to a boil.Cover and boil for 20 minutes. Then add oregano, peas and pasta. Cook until pasta is firm.
While the soup is cooking, make the pistou. Put all ingredients in a food processor or chopper. Blend well til smooth.
Ladle soup and add a spoonful of pistou on top.

OK- I know you’re wondering what the heck is pistou! Well its the French version of pesto. Only its not made with pine nuts and cheese like the Italian kind. PLEASE make sure you add this to your soup, its just not the same soup if you don’t. Put in a little at first then adjust as you like.
The kicker here not only is the pistou but the addition of the saffron. Yes, its expensive but its so worth it in this soup. Traditionally, you use only water for the broth, hence the peasant style. But adding the veggiwe broth just rounds out the flavors. Oh yeah- its totally vegan ( just watch what type of pasta you use)