Brad’s Produce Recipe Blog

3/4 cup chopped onion
2 garlic cloves, minced
1 tablespoon  Olive Oil
4 cups chicken broth
2 medium potatoes, peeled and cubed
1/4 teaspoon salt
1/4 teaspoon pepper
1 bunch kale, trimmed and chopped
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1/2 pound  fully cooked Polish sausage or turkey kielbasa, sliced

In a large saucepan or Dutch oven, saute onion and garlic in oil until tender.  Add the broth, potatoes, salt and pepper.  Bring to a boil.  Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
  
Using a potato masher, mash potatoes slightly. Add the kale, beans and sausage; cook over medium-low heat until kale is tender. Yield: 7 servings.

4 tablespoons olive oil

2 cups chopped leeks, white part only (from approximately 3 medium leeks)

2 tablespoons finely minced garlic

Kosher salt

2 cups carrots, peeled and chopped into rounds (approximately 2 medium)

2 cups peeled and diced potatoes

2 cups fresh green beans, broken or cut into 3/4-inch pieces

2 quarts chicken or vegetable broth

4 cups peeled, seeded, and chopped tomatoes

2 ears corn, kernels removed

1/2 teaspoon freshly ground black pepper

1/4 cup packed, chopped fresh parsley leaves

1 to 2 teaspoons freshly squeezed lemon juice

Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.

Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.

1 large sweet onion thinly sliced (about 4 cups)
1/4 cup butter cubed
2 cans beef broth (14 1/2 oz each)
2 tablespoons sherry
1/2 teaspoon pepper
4 slices French Bread (1/2 inch thick) toasted
4 slices provolone cheese

Place onion and butter in a 1 1/2 quart slow cooker coated with cooking spray.  Cover and cook on low for 6 hours or until onion is tender.  Stir in the broth, sherry and pepper.  Cover and cook 2-3 hours longer or until heated through.  Ladle soup into overproof bowls.  Top each with a slice of toasted bread and cheese.  Broil 4-6 inches from heat for 2 to 3 minutes or until cheese is melted.  Serve immediately.  

1 medium acorn squash, baked and seeded
1 small onion, chopped
1 garlic clove, chopped
2 cups vegetable broth
1 large ripe pear, pared, cored and cut into chunks
Salt and pepper to taste  

Scoop squash pulp into bowl and discard skin.  In a 2 qt saucepan sprayed with non-stick cooking spray, cook onion and garlic over medium heat, stirring constantly until soft, about 5 minutes.  Add broth, pear and squash pulp: bring to a boil.  Reduce heat, simmer until pear is soft, 5 - 10 minutes.  Cool slightly.  Transfer in small batches to a blender; process until smooth.  Return to saucepan and reheat.  Serve hot.  For extra flavor I usually add a dash or two of curry or nutmeg. Per serving 97 calories; 0 grams fat; 4 grams fiber. Serves four.

25 Brad’s melons (any but watermelon) peeled and cut into pieces.

2 16oz containers of lowfat yogurt

1/2 cup minced mint

1/4 cup minced chives

6 tablespoons honey

Salt and pepper to taste

Puree all together.  Serves 20.

13 3/4 oz Chicken Broth or 3 cubes of Chicken Bouillon in 12-14 oz of water
3 medium potatoes, diced small
1/2 cup chopped onion
1 tsp salt (or less)
1/8 tsp nutmeg
10 oz frozen asparagus or as much fresh asparagus as you prefer
2 cups light cream
One (1) 4 oz package whipped cream cheese

In saucepan, mix broth, potatoes, onion, salt, and nutmeg. Bring to a boil and simmer covered for 5-8 minutes until potatoes are barely tender. Add frozen asparagus (precook if using fresh asparagus) and return to boiling. Reduce heat, cover and simmer 5 minutes until tender. Blend together whipped cream cheese and light cream. Stir into soup until melted. DO NOT BOIL. Tastes better if prepared a day in advance.