There are two ways to prepare the broccoli. Either roast as below or blanch in sweetened water. While the finish taste is different, I like both ways equally well.
BE CAREFUL NOT TO OVER COOK THE BROCCOLI before adding to the soup. Can be served either hot or cold.
According to the Old Farmer’s Almanac, the leaves of the plant are poisonous, do not eat them. This rhubarb recipe from the “Farmer’ Market Favorite Recipes Cookbook” published by Cornell Cooperative Extension Saratoga County, New York edited by Diane Whitten. Their website is www.ccesaratoga.org.
According to the Old Farmer’s Almanac, the leaves of the plant are poisonous, do not eat them. This rhubarb recipe from the “Farmer’ Market Favorite Recipes Cookbook” published by Cornell Cooperative Extension Saratoga County, New York edited by Diane Whitten. Their website is: www.ccesaratoga.org.
Chili lovers will enjoy this thick chili. It is so simple and tasty. Recipe courtesy of Quick & Healthy Volume II, 2nd Edition, Brenda J. Ponichtera, RD, Published by Small Steps Press, a division of the American Diabetes Association.
This is a crowd pleasing hearty soup that is made in a large size batch. Leftovers can be frozen in individual serving containers to be part of a soul warming lunch or dinner. This soup has a pureed base with vegetables added for texture. Let the flavors blend over night if possible to bring out the soups best character (keep in the refrigerator). One cup serving is a good source of fiber and a high source vitamin A and vitamin C. People with bigger appetites may enjoy two servings of this wonderful soup for a meal served with a mixed green salad and a serving of fruit or a yogurt frozen treat ......Delicious!
This chili is easy to make ahead and very healthy. Watch out when you have a crowd as it will disappear fast. Two servings are commonly used for a dinner and served with a salad and a piece of crusty bread. It can be frozen in single serving size containers. One serving makes an excellent lunch for those watching their calories served with a piece of fruit and a low calorie yogurt. You might find yourself making this recipe again and again!
Lean ham pieces, tomatoes, carrot, celery, zucchini, garlic, parsley, bay leaf, thyme leaves, marjoram, basil and pepper in a base of onion soup with broken spaghetti and cannellini beans. Top with Paremsan if desired.