Deconstructed Garden Pesto "Pasta"

What a week! I truly believe that I have had the most productive days of my life recently, and it is all paying off. My upcoming cookbook Bowls of Love is FINALLY coming together! It has been months and months (and months) of some serious hard work, and I am overflowing with excitement as I see it becoming a reality. Thanks to the hard work and brilliant creativity of my incredible designer Margot, the book looks so professional, colorful, and just my style. I released a sneak peak of the cover on Monday, and the response has been incredible. The books should be delivered to me by mid-October and in your hands before Halloween just in time for cool Fall nights and the holiday season. If you want to get your hands on a first-edition signed copy of the book at 20% off, you can order a pre-sale copy at my Square shop - don't forget to enter PRESALE20 at checkout to get your discount.

I am also eagerly awaiting some big-named Paleo celebrities to review my manuscript! I am hoping for at least one review/endorsement for the book, and I will keep you all posted on the progress. In the midst of all of the craziness, I wanted to make a simple yet perfect summer dinner tonight. I was eating alone because Ry had to work late, so I made some zucchini noodles and threw in a tomato and some basil from our balcony garden. It tasted AMAZING, and while the picture wasn't perfect, I decided I should share it with all of you! Go pick some tomatoes and give it a try! 

Deconstructed Garden Pesto "Pasta": Serves 1, Prep time: 5 min, Cook time:  10-15 minutes

Ingredients:

- 1 small zucchini, peeled into "noodles"

- 1 tsp. olive oil

- 2 cloves garlic, chopped

- 1 medium tomato, chopped

- 1 Tbsp. pine nuts

- 5-10 small basil leaves

- salt and pepper to taste

Instructions:

1. Heat the oil over medium heat

2. Add the garlic and saute for 5 minutes until fragrant

3. Add the zucchini noodles, and cook for 3-5 minutes until soft

4. Add the tomato, pine nuts, and basil, and cook another 2-5 minutes until well combined

5. Season with salt and pepper to taste

YOU WILL LOVE THIS! 

Roasted Ithaca Tomato Soup w/ Fresh Basil Pesto

Life is good... Really good... Beyond amazing actually! Need some reasons?

1. I have a complete draft of my cookbook Bowls of Love: Paleo Soups for the Seasons! All 50 recipes have been photographed by the wonderful Erica Gannett, and the stories have been drafted and are getting refined by my editor (famous author) A.J. Walkley :) I am still pushing for a publish date in October so the book will be ready for all of you just in time for the Fall and cool nights that will be perfect for bowls of soup.

2. Mal and I have been separated for over three years, and our official reunion is TOMORROW! She is finished with business school, and her two-month travel adventures in Asia are coming to a close. She is moving back to Stamford, living in my building, and making my dreams come true!

3. RYAN AND I GOT ENGAGED!!! There are no words to fully describe how this makes me feel, so just know that I am so (sooo) excited, grateful, and in love with the turns my life has taken. Everything truly has happened for a reason, and there is no better time than today to reflect on that and appreciate every moment that brought us here.

I am also thrilled to announce that I won Groundswell International's basil recipe contest which was an incredible way to reconnect with an old sorority sister AND have the chance to work with the wonderfully talented Emma Frisch of Frisch Kitchen. She was by far my favorite contestant on the Next Food Network Star, and I was overjoyed to win a guest post on her blog. Check out my guest post here.

The winning recipe is for my Roasted Ithaca Tomato Soup with Fresh Basil Pesto. It is one of the 50 recipes from my upcoming cookbook, and I am bursting at the seams with excitement for the book to be done. You will have to wait a couple more months for the rest of the recipes, but in the meantime, enjoy this beautiful teaser with photo cred to the talented Erica Gannett!

Roasted Ithaca Tomato Soup w/ Fresh Basil Pesto: Serves 4-6, Prep time: 15 min, Cook time: 90 minutes

Ingredients:

Soup:

- 3 pounds roma tomatoes (or any other tomatoes in your garden!)

- 3 Tbsp. olive oil

- sea salt & pepper

- 1 sweet onion, chopped

- 1 shallot, chopped

- 1 heaping Tbsp. chopped garlic

- 1/2 cup packed fresh basil (about 20 leaves)

- 15 oz. can diced tomatoes (organic & no salt added)

- 4 cups vegetable stock

Pesto:

- 4 oz. fresh basil

- 2-3 Tbsp. olive oil

- 2 tsp. crushed garlic

- 1/4 cup pine nuts

- fine sea salt and pepper to taste

Instructions:

Pesto:

1. Add the basil to a food processor

2. Pulse until basil breaks down, and then add all other ingredients

3. Blend until smooth (you may need to scrape the edges down a few times)

4. Add additional olive oil or pine nuts if you like your pesto thinner or thicker

Soup:

1. Preheat oven to 400 degrees

2. Slice the tomatoes length-wise, and arrange them on a foil-lined baking sheet

3. Drizzle 1 Tbsp. of olive oil over the tomatoes, and season with sea salt and pepper

4. Roast tomatoes for 45 minutes

5. In a large soup pot, heat the other 2 Tbsp. of olive oil over medium heat, and add the onion, shallot, and garlic. Cook for 5-10 minutes until tender

6. Add the can of tomatoes, fresh basil, and broth

7. Stir in the roasted tomatoes

8. Cook for 45 minutes uncovered over medium-low heat

9. Puree the soup with your immersion blender until smooth. 

10. Top with drizzled pesto and enjoy the taste of your fresh summer garden!

Italian Salmon Pockets

I am approaching the 72-hour mark for my kickstarter campaign for Bowls of Love, and it is exhilarating! I am shamelessly plugging the cookbook everywhere I can, and I hope you all have had a chance to watch my video and check out some of the pictures from the book. I have connected with incredible people all over the world, each with a unique story why the project touches them. This experience has opened my eyes in so many ways, and the entrepreneur in me is quite happy.

Tonight's recipe was inspired by Giada's and was originally suggested to me by Mal. We went up to Ithaca this weekend for Mal and Mike's MBA graduation at Cornell, and it was incredible. Tons of great times, big laughs, and happy tears all around. More than anything, it made me really realize that Mal is on her way back to Stamford! There will be a few countries/trips in the meantime, but soon enough we will be neighbors sharing recipes (and memories) together just like the good old days.

This recipe is incredibly flavorful and a nice change from my go-to salmon recipe (post to come!). The salmon has a lot of juice from the tomato mixture, so it would be perfect served over zucchini noodles or your favorite gluten free pasta!

Italian Salmon Pockets: Serves 4, Prep time: 10 min, Cook time: 25 min

Ingredients:
- 4 salmon fillets (6 oz. each)
- 2 Tbsp. olive oil, divided
- 1 pint cherry tomatoes, chopped
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 1/2 lemon
- 1 Tbsp. chopped basil
- Salt & pepper

Instructions:
1. Preheat the oven to 400 degrees
2. Drizzle 1 Tbsp. olive oil on salmon fillets, and season lightly with salt and pepper
3. Mix the tomatoes, onion, garlic, lemon, basil, and 1 Tbsp. of olive oil in a bowl
4. Lay out 4 large pieces of foil on the counter
5. Put each salmon fillet (oil side down) on the foil, and top with 1/4 of the tomato mixture
6. Fold the foil packets closed, and twist the ends tightly (they should be sealed)
7. Bake for 25 minutes, and then serve immediately

  

  

Yellow Mango Salsa

Happy Cinco de Mayo! It is 68 degrees and sunny, and I am counting down to my 5-mile evening walk with Chloe. Walking season is officially underway, and I am trying to get in at least 20 miles a week. I decided a long time ago that I love exercising, but walking will always win as my favorite. My ultimate dream is to be the 90-year-old woman in a head-to-toe matching warmup suit walking all around the neighborhood pumping one-pound hand weights. I figure it is never to early to start reaching for your dreams, and I think I am on my way in more ways than one!

Speaking of reaching my dreams, the Kickstarter campaign for my upcoming cookbook Bowls of Love has been insanely successful! The campaign is only on day 4 of 28, and it crossed the 75% funding line today! The whole experience has been incredible, and I cannot thank my backers enough! 

Now, I am off to tend to the guacamole!   

Yellow Mango Salsa: Serves 4-6, Prep time: 10 min, Cook time: N/A

Ingredients:

- 1lb. mini yellow tomatoes (or any other variety of tomatoes), diced

- 2 yellow ataulfo mangoes (or 1 large regular mango), peeled & diced

- 2 small orange bell peppers, diced

- 1/4 cup finely chopped fresh mint

- 1 lime

- 1/2 tsp. garlic powder

- 1/2 tsp. salt

- 1/8 tsp. pepper

Instructions:

1. Add all ingredients in a bowl

2. Stir well to combine, and then refrigerate for a few hours (if possible) - the longer it sits, the better the flavors taste!

3. Serve on top of your favorite Paleo tacos or as a fresh side dish all Spring and Summer!

Primal Meatza w/ Caramelized Onions & Goat Cheese

What a weekend! I officially launched the Kickstarter project for my upcoming cookbook Bowls of Love. Thanks to the incredible generosity and support of my backers, I have already raised over $6,000 of the $10,000 goal in the first 3 days! I have been reaching out to people like crazy spreading the word, and the response has been spectacular. I am so grateful for the interest in my project, and I am incredibly thankful to reconnect with old friends and meet new people with similar interests. I am so passionate about creating beautiful healthy food for the people I love, and now that mission is spreading like wildfire! The rewards for contributing to the project are great and include signed copies of the cookbook, cooking lessons, cooking parties at your home, and an opportunity to get a recipe in the book dedicated to you! You can check out the campaign at https://www.kickstarter.com/projects/alirak/bowls-of-love-paleo-soups-for-the-seasons

Tonight's recipe is a paleo pizza known as "meatza" that uses organic, grass-fed ground beef as the crust. I made this for Ry, and he loved it! He is a big cheese lover, so I topped his meatza with some fresh goat cheese. If you stay away from the dairy like me, I recommend adding extra veggies of your choice. These are so easy to make and are incredible delicious! Give them a try folks ;)

Primal Meatza w/ Caramelized Onions & Goat Cheese: Serves 2-3, Prep time: 10 min, Cook time: 20 min

Ingredients:

- 1lb. organic, grass-fed ground beef

- 1/4 tsp. salt

- 1/4 tsp. pepper

- 1/2 tsp. garlic powder

- 1 Tbsp. italian seasoning (rosemary, thyme, basil, oregano, etc.)

- 1 large red pepper, sliced

- 1 large sweet onion, sliced

- 1 tsp. olive or coconut oil

- fresh crushed tomatoes or small can of tomato paste or sauce

- 1/4 cup goat cheese, crumbled (optional)

Instructions:

1. Preheat oven to 425 degrees

2. Meanwhile, heat oil in a pan over medium heat

3. Add onions and cook until lightly browned (about 10 minutes)

4. Add peppers and let cook another 10 minutes until cooked through

5. Meanwhile, mix the ground beef and all spices/seasonings in a bowl

6. Press the meat mixture into two pie dishes - the meat "crust" should be very thin

7. Bake the meat pies for 10 minutes

8. Remove the dishes, drain the excess fat, flip the meat, and reduce the oven temp to 375 degrees

9. Top with crushed tomatoes, onions, peppers, and goat cheese

10. Cook for another 5-10 minutes

Note: The meat crusts will shrink a lot when you bake them, so don't be surprised!

  

  

Summer Zucchini Succotash

Over the past few weeks I have been noticing that some of the greens on my carrot plants were turning reddish/brown. I know I am supposed to wait until August to pick my carrots, but I just couldn't resist! I had the most dramatic drumroll, and then I picked my first ever home-grown vegetable. From the picture, you will see that I wasn't exactly blown away by their growth :) I am fairly certain that I will not be winning any farmer-of-the-year awards this year, but for an apartment balcony, I am still chalking this up as a success. I served these carrots as an appetizer for my dinner guests (no, I am not joking), and we had a good laugh. Luckily they still had room for the main course, and we had a great time. I am now working on my patience, watering everything, and trying to wait until August to pick the rest of my goodies! 

Tonight's recipe is a simple summer succotash that I threw together with some beautiful farm-fresh ingredients Mal brought me from the farms in NJ. While I don't typically eat corn anymore, I threw it in in the spirit of eating locally and supporting our Jersey farmers. Try this out, feel free to add/switch some of the veggies, and enjoy it at your next BBQ! 

Summer Zucchini Succotash: Serves 3-4, Prep time: 10 min, Cook time, 15 min

Ingredients:
- 1-2 Tbsp. olive oil
- 2 zucchini, sliced
- 2 large tomatoes, chopped
- 2 ears of corn, kernels removed
- 2 Tbsp. Italian seasoning
- Salt & pepper

Instructions:
1. Heat olive oil over medium heat
2. Add zucchini and corn and cook for 10-15 minutes
3. Add tomatoes, italian seasoning, salt, and pepper, and cook 2-3 minutes
4. Bring to a summer BBQ and enjoy!

Summer Chicken Salad

Happy 100th recipe to Sooo Paleo!  It has been a fantastic journey, and I am really just getting started. Over the past 9 months, I have shared my recipes with people in over 100 countries, and the feedback has been incredible. I have learned a lot about cooking (and myself) along the way, and I am excited for everything to come! Spreading the word about delicious food that is healthy, fresh, organic, and local is a mission that I'm proud to be a part of. I have cooked for family, friends, coworkers, and strangers, and I don't plan on stopping anytime soon. I have big dreams for my health coaching business and sizable goals for impacting my community with the tools and knowledge to use food as medicine and make choices every day that benefit their health, loved ones, and the environment we live in. 

I am loving that I live so close to the Stamford French Market. Every Saturday, I can walk outside my door and in less than a minute stroll around the market and pick up some fresh fruits, veggies, herbs, and flowers. I have to say that the market here doesn't even come close to comparing to SOWA in Boston, but it's a start. Sadly there are no rules about the food all being local, so much of it mirrors your standard grocery store options. That being said, I try to buy the fresh-picked local varieties, and it is still great to buy everything outside with neighbors and friends in my community. A new market opens down in the Stamford Harbor area this Sunday, so I will have to check it out and report back. 

Tonight's 100th recipe perfectly represents my cooking style: simple, delicious, fresh, and colorful! An amazing seasonal dish that can be brought to the beach, on a picnic, or served at your next brunch or luncheon. Enjoy!

Summer Chicken Salad: Serves 4, Prep time: 10 min, Cook time: None

Ingredients:
- 1 lb. poached chicken, cooled and chopped or shredded
- 1-2 tsp. olive oil
- 4-6 fresh apricots, chopped
- 1-2 cups grapes, halved
- 1 handful of fresh basil, chopped
- 1/4 cup shredded unsweetened coconut
- Salt and pepper (optional)
- 1 large tomato

Instructions:
1. Drizzle the olive oil on the poached chicken until lightly coated
2. Mix with apricots, grapes, basil, and coconut
3. Season with salt and pepper to taste
4. Serve on 1/2-inch tomato slices

  

Sauteed Kale & Kumatos

Happy Mother's Day! I couldn't be more blessed in the Mom department. Over the years, my mom and I have gotten closer and closer, and I cannot imagine my life without her. She knows me inside and out and has been by my side through absolutely everything. She is one special lady, and she really has taught me how to be a superwoman in every way. She has managed to be a dedicated (and strict) mother, an amazing nurse, an X-rated comedian, an all-star athlete, a fantastic wife, and a loving sister/aunt/friend/etc. Distance may separate us, but nothing could make us any closer. 

I used to hate that my Mom was always right. She was right about every (ex) boyfriend, every big (and little) decision, and the fact that things will always turn out the way they are supposed to. Now I love that I know she is always right, because it makes things a whole lot easier. She promised me when I was a little girl that I would like tomatoes one day, and I promised her I wouldn't. Clearly she was right, and here I am popping a taste of every type of tomato I can get my hands on. Today's recipe is a healthy and delicious side dish to make for your mom (she deserves it!). Kumato tomatoes are a great alternative to your standard pick, and the colors and flavors really compliment the kale. Try it out and let me know what you think!

Sauteed Kale & Kumatos: Serves: 2, Prep time: 5 min, Cook time: 10 min

Ingredients:
- 1 bunch organic lacinto kale (or other kale of choice), chopped
- 1 tsp. coconut oil
- fine sea salt, pepper, and garlic powder
- 2 kumato tomatoes, sliced

Instructions:
1. Heat coconut oil over medium heat
2. Add kale, and cook until soft (about 5-7 minutes)
3. Season lightly with salt, pepper, and garlic powder
4. Top with sliced kumatos 

  

Spring Spinach Salad

Happy May! I have been beyond MIA, and my poor blog has been neglected (I think I have said this one too many times lately...). The past couple of weeks have been nonstop madness, mostly due to my move back to Stamford. Thanks to a lot of help (thank you family!), I was able to move, unpack, decorate, and get totally settled in 96 hours. I have a lot of scratches and bruises to show for it, and I am so thrilled with my new place. Home to me should be a place of serenity and love; I am so grateful to have my own apartment again and build a home in the exact way that makes me feel fulfilled and comforted. I was able to sell most of my furniture before the move so I could get a fresh start in all respects. I am loving the new furniture, my wonderful building, and most importantly being closer to family, friends, and colleagues again. In the midst of all the greatness, I am learning to readjust to office life. This is the fourth day in a row that I have dressed up, worn heels, blowdried my hair, and engaged with dozens of people - definitely a record for the past 2 years! As the weeks go on and I adjust, I will find a way to make time for my cooking and blogging and share some wonderful spring meals with all of you. My first recipe is a great spring salad for those on the go. My cooking is much more strategic now since I am planning many meals in advance to bring to work with me. I love a good salad, so I prepped all of the ingredients on Sunday night and then threw a fresh salad together each night to bring the next day to the office. The ingredient options are endless, and I will be sure to share all future creations!

To the right you will see my brand new dining area in my new place. The chairs are missing (they will be delivered on Saturday), but you can see the table is just dying for some visitors and a dinner party! I can only imagine all of the meals and wonderful times that will happen around this table over the years to come. There are two leaves hanging out in my closet, so I can seat up to 10 people! There are many great things ahead, and I am very excited for this new chapter of my life. Looking forward to feeding you along the way!

Spring Spinach Salad: Serves 4, Prep time: 30 minutes, Cook time: N/A

Ingredients:
- 8 cups organic spinach, washed
- 1 lb. cooked organic chicken, chopped or shredded (I poached mine)
- 1 avocado
- 4 kumato tomatoes
- 3 small sweet peppers, chopped (use red, orange, and yellow for a beautiful mix!)
- 1/2 cup pomegranate seeds
- 1/4 cup ground flaxseed

Instructions:
1. Grab 4 tupperware containers (if you are packing these to-go)
2. Put 2 cups of spinach in each container
3. Split remaining ingredients equally amongst the 4 containers
4. Top with your favorite homemade paleo salad dressing or a little lemon juice, olive oil, and/or balsamic vinegar

Spring Sea Bass Ceviche

Lots of updates from blog central! Since my last post, I have decided I am moving out of Boston and subsequently got my apartment rented, found a new one, worked in Stamford, went to a baby shower, and celebrated Passter/Eastover with the fam. It has been a wonderful and crazy week, and now the countdown for the big move is on. I am so excited for my next chapter, and I am looking forward to sharing my new adventures (and recipes) that I have along the way. 

Tonight's recipe is a beautiful spring sea bass ceviche that Ryan and I made in Dubai during a cooking class at the Taste of Dubai. It was an amazing food festival with all of the top restaurants and shops, famous international chefs, cooking demonstrations, classes, live music, and more. We had a great time, and we learned how to make our first ever ceviche. It is the simplest dish imaginable, and it is perfect for the warmer spring and summer days ahead! This recipe passes my test for freshness, color, texture, and taste. The recipe was a small one for two tasting plates, so feel free to double (or triple) the recipe if you are making it for a bigger group. Be amazed as the fish naturally "cooks" on its own when mixed with the lemon juice!

Spring Sea Bass Ceviche: Serves 2, Prep time: 5-15 min, Cook time: none!

Ingredients:
- 5 oz. sea bass fillet
- 1/4 cup chopped avocado
- 1/3 cup chopped hearts of palm
- 1/2 cup chopped papaya
- 1/4 cup sliced radish
- 1/4 cup diced red onion
- 1/3 cup chopped tomatoes
- 1 small chopped jalapeno
- 1 Tbsp finely diced garlic
- Juice from one lemon
- Sea salt & pepper

Instructions:
1. Slice the skin off the sea bass, and cut it into bite-sized pieces
2. Lightly season with salt and pepper, and squeeze lemon juice over the fish
3. Stir the fish so it is coated well, and let sit for about 5 minutes
4. Add all other ingredients, mix well, and serve!

  

  

Rainbow Beet Salad

Happy Spring! I have been convincing myself it is warmer than it really is and have boycotted wearing jackets in the middle of the day. Probably not the best decision, but I am preparing myself for the sunshine to come. I got very used to the 85-90 degree weather in Dubai, and with my upcoming Florida trip, there is no need to accept the cold weather. I even got a little taste of winter when I was in Dubai - Ry and I went skiing in the Mall of the Emirates at Ski Dubai. 

It was the most ridiculous experience imaginable, and we all know I have had my share of ridiculous experiences. I was in a tank top and sandals and was waiting in line with the most diverse group of people all waiting to get fitted for our snowsuits and skis. We bought some matching striped hats and purple gloves and then suited up. We carried our skis up an escalator and then walked into the world's largest refrigerator. The "mountain" wasn't huge, but it definitely did the trick. The best part was when I went on the "advanced" lift and fell off (FYI - I have skied since I was 4 years old...). Ryan was in front of me and didn't see, and I rolled down the mountain into the guy behind me cracking up. After the fall, my lips turned purple and my teeth wouldn't stop chattering, so we went inside, got back into our summer clothes, and returned to the dessert - pretty standard if you ask me.

Tonight's recipe was inspired by my dear friend Naima. I met her through my IIN health coaching program, and she is a wonderful cook. She is from Tunisia, and she has so many wonderful recipes using fresh, seasonal ingredients. The first time she came over for dinner she brought a gorgeous beet salad with potatoes and tomatoes. I switched it up a bit using rainbow beets from today's farmers market and nixed the potatoes. This is an amazingly light and fresh side dish that goes great with any meal. This is the perfect addition for your next dinner party because it can be made in advance. Thanks Naima!

Rainbow Beet Salad: Serves 4-5, Prep time: 10 min, Cook time: 30 min

Ingredients:
- 1 white beet
- 1 golden beet
- 1 red beet
- 20 cheery tomatoes, chopped
- 1 Tbsp. olive oil
- 1/2 lemon
- 2+ Tbsp. chopped parsley
- Sea salt and pepper

Instructions:
1. Peel each beet and chop into large pieces
2. Boil uncovered for 30 minutes until soft
3. Chop tomatoes and cooled beets into bite-sized pieces
4. Toss with olive oil, lemon juice, sea salt, and pepper
5. Serve at room temperature or chilled 

  

  

Crockpot Chicken Chili w/ Beets & Kale

While my affair with chicken is on hold for now, I do have a fantastic recipe to share. I had originally dreamt up this beet chili on Valentine's Day, but you may remember that I completely destroyed the beets (and the pot) that they were cooking in. I decided to give it another try using the crockpot to avoid any issues. 

I ate beets for the first time about 6 months ago, and now I can't get enough of them. I even ate slices of a raw beet while I was chopping them, and they were delicious! The texture was like a beautifully crisp apple, and the flavor was so rich. Anything with this much color is good in my book. I experimented with some cumin and paprika in this recipe to give it a little chili flavor. I will try this out again with extra spice and a non-chicken alternative (ground lamb anyone?). Eat your beets for vitamin C, folate, beta-carotene, manganese, potassium, and iron. Not too shabby for a cold winter day!

Crockpot Chicken Chili w/ Beets & Kale: Serves 8-10, Prep time: 30 min, Cook time: 6 hours

Ingredients:
- 2 lb. organic chicken breasts (frozen or fresh)
- 2 sweet onions, chopped
- 2+ Tbsp. chopped garlic
- 1 tsp. olive oil
- 3 large beets, peeled & chopped
- 2 14.5oz cans of diced tomatoes
- 1 qt. organic vegetable broth
- 1 Tbsp. cumin
- 1 Tbsp. paprika
- 1 tsp. pepper
- 1 bunch kale, stemmed and chopped

Instructions:
1. Heat olive oil over medium heat
2. Add onions and garlic and cook for 10 minutes until soft
3. Pour the cans of tomatoes on the bottom of the crockpot
4. Lay the chicken breasts on top of the tomatoes
5. Cover the chicken with the onions and garlic, and then top with cumin, paprika, and pepper
6. Add the beets on top and then pour the broth over everything
7. Cook in the crockpot for 5 hours on high or 7-8 on low
8. Take the chicken out, shred it, and then return it to the pot
9. Add the chopped kale into the crockpot, cook on low for 10 more minutes, and then serve!

 

 

Roasted Tomato Soup w/ Fresh Basil

The Nemo aftermath is crazy in Boston. After my travels home from NYC, it took me almost an hour to catch a cab home. The snow banks were well over 6 feet tall, and there were no cabs in sight. I tried to walk home but failed miserably with 4 bags, so much snow, and no boots. I finally decided to go to a hotel and have them help me hail a cab. 20 minutes later I was riding in a cab with my first-ever female driver. So many roads were closed, and it was quite the adventure getting home. I trekked through the snow this morning for my wheatgrass shot, and I couldn't believe how many cars are still completely buried. 

Weather like this clearly calls for soup, so I made one of my old favorites. I have to admit that this soup should be made in the summer when tomatoes and basil are fresh and available at the farmers market, but I couldn't resist. The market was closed this weekend (and I was away), so I went to Foodies and got what I could. This recipe is inspired by a blog I used to read all the time called Two Peas in their Pod. Their recipes are great, and this soup is fantastic. Roasting the tomatoes first brings out such an amazing flavor - you won't be disappointed. Try it out this winter, and then try it again in the summer with fresh picked tomatoes and basil from the garden!

Roasted Tomato Soup w/ Fresh Basil Serves 4-6, Prep time: 15 min, Cook time: 90 min

Ingredients:
- 3 pounds roma tomatoes
- 3 Tbsp. olive oil
- sea salt & pepper
- 1 sweet onion, chopped
- 1 shallot, chopped
- 1 heaping Tbsp. chopped garlic
- 1/2 cup packed fresh basil (about 20 leaves)
- 1 can diced tomatoes (I used 14.75 oz., organic & no salt added)
- 1 qt. vegetable broth (I used organic, low sodium from Trader Joes)

Instructions:
1. Preheat oven to 400 degrees
2. Slice the tomatoes length-wise, and arrange them on a foil-lined baking sheet
3. Drizzle 1 Tbsp. of olive oil over the tomatoes, and season with sea salt and pepper
4. Roast tomatoes for 45 minutes
5. In a large soup pot, heat the other 2 Tbsp. of olive oil over medium heat, and add the onion, shallot, and garlic. Cook for 5-10 minutes until tender
6. Add the can of tomatoes, fresh basil, and broth
7. Stir in the roasted tomatoes
8. Cook for 45 minutes uncovered over medium-low heat
9. Puree the soup with your immersion blender until smooth. 
10. Serve with sliced avocado or a grilled cheese if you are really feeling dangerous!