Veggies and Mushrooms on Toast

Serves 2-3

· 2 tablespoons of your choice: unsalted butter, ghee, olive oil - more as needed

· 1 pound thinly sliced portobello or cremini mushrooms

· ¼ pound Jerusalem Artichokes ‘sunchokes’, or baby turnips

· ½ cup chopped onion

· 1 teaspoon chopped thyme or rosemary

· 2 small garlic cloves, minced

· 1 cup turnip greens (from turnips) or spinach, rough chopped.

· Salt and pepper

· Splash of white wine, sherry or Marsala (optional)

· 1/4 cup crème fraiche, coconut yogurt, cashew cream, sheep’s milk yogurt. You pick, something creamy and not too tangy.

· 2 thick slices country bread, for toasting. I used our Sourdough! (available beginning 11/01)

· 2 tablespoons chopped parsley

· *optional: fresh chile sliced

How To:

1. Heat a wide skillet over medium high heat and add fat of choice, swirling pan. When it begins to sizzle, add mushrooms, turnips, and cook, stirring, until lightly browned, 6 to 8 minutes.

2. Add rosemary or thyme, chile, and garlic, and stir to coat. Season well with salt and pepper and continue to sauté for a minute more, then add sherry, if using. Add your creaminess of choice crème fraiche, coconut yogurt, cashew cream etc. and let mixture simmer 2 minutes. If it is too thick, add water. Imagine Alfredo Sauce consistency.

3. Meanwhile, toast bread slices until golden. Lightly butter/olive oil them and place on individual warm plates.

4. Spoon mushrooms and juices over toasted bread. Top with chopped parsley.

Tid Bit: This is great as is, but it would be amazing with a side salad, an egg, extra protein on the side!

Enjoy!

Much Love,
Diane

Instant Pot Tomato Soup

Tomato Soup. A soup I despised as a kid because it was served cold, from the famous can, non-stop at the children’s home I stayed in for a period of time.

Many many years later I went to a restaurant in NYC and had it with a piece of crusty bread (back when I didn’t know gluten was part of the cause to my aches), I fell in love.

This is not that exact soup but it is a really good soup. Straight-down-the-middle, simple, tasting tomato soup with long-cooked flavor, thanks to a generous amount of aromatics and a short but intense cook time under pressure. This is pretty delicious on its own but is the ideal teammate for crusty bread to sop up… like our new Sourdough, or focaccia, or your favorite.

INGREDIENTS

·         ¼ cup extra-virgin olive oil
·         2 medium onions, chopped
·         1 medium fennel bulb, thinly sliced (save the fennel tops)
·         2 cups of frozen cauliflower rice
·         2 carrots, grated
·         1 cup frozen butternut squash
·         Sea salt
·         2 tsp. Sweet paprika
·         1 tsp. Cumin seeds, lightly crushed
·         ¼ tsp. cayenne pepper (optional)
·         3.5 lbs of fresh tomatoes or 2 28-oz. cans organic whole peeled tomatoes (I prefer canned, just being honest)
·         1 cup of water, vegetable stock or bone broth – you pick
·         Freshly ground black pepper
·         3 Tbsp. avocado oil, ghee or grass fed butter
·         1 tsp. (or more) honey
·         Something creamy for topping. Coconut yogurt, Cashew cream, Heavy cream, yogurt, or sour cream (for serving; optional)
·         Flaky sea salt
·         You favorite crusty bread. I used our new Sourdough!

 How-to

1.       Heat oil in Instant Pot on the Sauté setting. Add onions, carrot and sliced fennel; season with a big pinch of salt (2 teaspoons). Cook, stirring occasionally, until vegetables start to soften and sweat, about 2 minutes. Add paprika, cumin seeds, cayenne (if using), frozen cauliflower and butternut squash and stir to coat vegetables with spices. Set lid on pot askew and continue to cook, stirring occasionally until vegetables are very soft but have not taken browned about 10minutes. Add tomatoes, crushing them with your hands as you go, then use 1 cup liquid of choice to rinse out cans and add to pot; season with salt and pepper. Seal lid and cook on high pressure for 12 minutes.

 2.       Release pressure manually, then uncover and add fat of choice and 1 tsp. honey to soup. Using an immersion blender directly in pot, blend until smooth. (Alternatively, allow soup to cool slightly and purée in small batches in a blender.) Taste and season with salt and pepper; if soup tastes acidic, add more honey, as needed.

 3.       Divide soup among bowls. Serve with a drizzle of something creamy (if using). Season with sea salt.