Starters and Sides

Captivating Carrot and Ginger Soup

2 Tbsp. olive oil
1 large onion, diced
1 tsp. salt
2 lbs. carrots, peeled and cut into 1-inch rounds
5 cups vegetable or faux chicken stock
1/4 cup white Arborio rice
1 tsp. lemon juice
1/4 tsp. ginger juice*

· In a medium pot, heat the oil over medium heat. Add the onions and salt. Sauté, stirring regularly, until the onions are softened but not browned.
· Add the carrots, cover the pot, and cook over low heat for 5 to 6 minutes. Stir occasionally to prevent browning.
· Add the stock and rice. Raise the heat and bring to a boil, then reduce the heat to low and simmer 30 minutes, covered, until the carrots are very tender.
· Blend the soup until creamy. Add additional stock to desired consistency.
· Stir in the lemon and ginger juices and serve.

Makes 4 servings

Asparagus Amore With Walnuts
1/2 lb. fresh asparagus
2 tsp. red wine vinegar
3-4 Tbsp. walnut oil
Salt and black pepper, to taste
Chopped, lightly toasted walnuts for garnish

· Cook the asparagus, covered, in a small amount of boiling water for 2 to 3 minutes, or until crisp but tender. Drain and rinse with cold water.
· Meanwhile, whisk together the vinegar, oil, salt, and pepper.
· To serve, drizzle the vinegar mixture over the asparagus and garnish with the chopped walnuts.

Makes 2 servings

Tantalizing Tomato-and-White Bean Crostini
7 sun-dried tomato halves
1 clove garlic, coarsely chopped
1 15-oz. can white beans
1 Tbsp. paprika
1 Tbsp. minced fresh sage leaves
1 Tbsp. olive oil
Salt and cayenne pepper, to taste
Thick toasted slices of Italian bread
Fresh sage leaves to garnish

· Place the tomato halves in a bowl, cover with boiling water, and let stand for 15 minutes. Drain and coarsely chop.
· In a food processor, combine the tomatoes, garlic, beans, paprika, sage, oil, salt, and cayenne pepper. Process until smooth.
· Spread the bean mixture over the bread slices. Garnish with the additional sage leaves

Makes 8 servings

Red-Hot Risotto
1 large onion, thinly sliced
2 green onions, finely chopped
1/2 red pepper, diced
2 cloves garlic, minced
1 1/3 cups Arborio rice
2 1/2 cups vegetable broth
2/3 cup dry white wine
Salt and white pepper, to taste
1/4-1/2 cup soy Parmesan cheese (optional)

· In a lightly oiled, heavy pot, fry the onion, green onions, and red pepper until soft and nicely browned. Add the garlic toward the end of the cooking time.
· Add the remaining ingredients, except the salt, white pepper, and soy Parmesan cheese, and bring to a boil. Reduce the heat to low and simmer, uncovered, stirring occasionally until thick and creamy, about 30 minutes. If needed, add a tiny bit of water at a time until the rice reaches the desired consistency. Add the salt, white pepper, and soy Parmesan cheese if desired.

Makes 4 servings