Cream of Asparagus Soup

This light and fresh soup is perfect for early spring, when asparagus abounds.

Cream of Asparagus Soup
3 c vegetable broth
3 c cut asparagus pieces
2 T butter
2 T flour
1 c milk
1/2 c half and half
salt and pepper

-Bring broth to a boil over high heat, add asparagus and return to a boil.
-Reduce heat and simmer, uncovered, until the asparagus are very tender - about 15 minutes.
-Puree.
-Melt butter over medium-high heat.
-Stir in the flour until absorbed.
-Stir in milk, half and half and asparagus puree.
-Cook, stirring, until mixture comes to a boil.
-Add salt and pepper.

Rice Pudding

I've always been a fan of rice pudding, so why not make it with whole grains?! I use a brown and wild rice blend because I love wild rice (and that's usually what I have on hand), but it's a great recipe for white rice too.

Rice Pudding
2 egg whites
1 egg
2 c milk
2 c cooked rice
1/2 c sugar
1/2 t vanilla
1/4 t cinnamon

-Beat together all ingredients, then bring to a slow boil over medium-low heat.
-Cook for 20 minutes, stirring occasionally.
-Remove from heat and let cool; chill before serving.

Italian Egg-Drop Soup

Italian Egg-Drop Soup

When I want simple, brothy goodness that's healthier than ramen noodles but just as easy to prepare, this is one of my favorite soups.

Orzo with Garbanzo Beans, Goat Cheese and Oregano

When I'm craving mac and cheese but know that I want something healthier, yet still really easy, this is my go to recipe.

Orzo with Garbanzo Beans, Goat Cheese and Oregano

1 1/2 c orzo (about 9 oz)
1/4 c olive oil
3 T lemon juice
1 - 2 cloves garlic, minced
15 oz garbanzo beans, drained and rinsed
2 T fresh oregano, chopped
salt
pepper
5 oz goat cheese, crumbled

-Bring a pot of water to boil, cook orzo for 8 minutes.
-In a large bowl, whisk together olive oil, lemon juice and garlic.
-Add garbanzos, orzo and oregano, toss together.
-Stir in salt, pepper and goat cheese.

Roasted Red Pepper Aioli

Roasted Red Pepper Aioli

1 large roasted red pepper (or an 8 oz jar, drained)
1 c mayonnaise
1/2 chili sauce

Puree until smooth.

Zucchini Fritters

Zucchini Fritters
4 zucchini (about 1 1/2 lbs)
salt
2 eggs
pepper
 1/2 c flour
olive oil

-Grate the zucchini into a large colander.
-Toss with 1/2 t salt, and let stand for 10 minutes.
-Place the colander in the sink and press the zuccini firmly with paper towels to remove excess moisture.
-In a large bowl, whisk the eggs with 1/2 t salt and 1/2 t pepper until light and frothy.
-Using a whisk, stir in the zucchini, then the flour.
-In a large skillet, heat 2 T olive oil over med-high heat.
-Drop the fritter batter by rounded tablespoons, gently flattening with the back of the spoon.
-Cook, turning once, until the fritters are browned, about 2 minutes each side.
-Add additional oil if needed as you go.
-Serve warm with roasted red pepper aioli.