Green Goddess Garbanzo Bean Soup!

Green Goddess Garbanzo Bean Soup... MMMmmm This was so good my kids ate it for Breakfast and Lunch the next day! 

1 Pound Lean Ground Turkey

1 Whole Onion, Diced

4-6 Garlic Cloves, Rough Chopped

4 Tablespoons Cooking Oil, I used Sunflower Oil

1 Can Garbanzo Beans

A BUNCH OF KALE!!!! or Spinach

1/2-1 Cabbage, Sliced Small

2 Bay Leaves

4-5 Tablespoons of Chicken or Vegetable Bouillon

1/2-1 Teaspoon Dry Red Pepper Flakes

1 Teaspoon Oregano

Pepper to Taste

12 Cups of Water

Heat the oil in pot and add the onion, garlic and turkey...

Cook for about 4-6 minutes until the turkey is cooked and begins to brown. 

I usually cook my own... but it is always nice to keep a good stock of canned beans.. I 

buy organic and low sodium... 

Add the garbanzo beans

Rinse your kale very well... this is from my garden.. isn't it beautiful!!!

Add the chopped kale... 

Stir in and add the seasonings and spices... Simmer for about 15-20 minutes... 

Add the cabbage after you have turned off the heat... cover for a few minutes and SERVE !!!

YOU KNOW YOU WANT SOME!

Zucchini Turkey Burgers

I don't want to drive you crazy with zucchini recipes but I just can't help myself ... they are everywhere right now and also in my CSA box... Its a low calorie veggie, it is high in fiber and water content, it's packed with folate, potassium, beta carotene and vitamin C.  Kids wanted burgers so I came with with this. They were SO GOOD!!!

1 Pound Ground Turkey

1 Whole Zucchini

1/2 Small Onion

4 Cloves of Garlic

3/4 Cup Garbanzo Flour

2 Teaspoons Lawry's Seasoning

1/2 Teaspoon Oregano

Place the Veggies in bowl of Food Processor... 

Pulse until well blended... 

Combine the veggies, turkey, and seasonings... 

Add the Flour... 

This is what it should look like... 

Using a large cookie scooper... Make and shape your burger patties... 

I always spray my grill with PAM... make sure the grill is SUPER HOT!!!

I melted some swiss cheese... toasted some bread right on the grill... 

Lettuce... Ketchup... OMG!!!

Zucchini Rice

Can you tell it's zucchini season??? Woo Hoo... one of my favorite veggies!  This is a quick easy way to sneak some veggies into this awesome side dish. 

2 Cups Rice

3 Tablespoons Cooking Oil

1 Zucchini

1/4 Onion

3 Cloves of Garlic

1 Handful of Cilantro

4 Tablespoons Chicken Bouillon Powder

2 Teaspoons Cumin

4 Cups of Water

Put the Zucchini, onion, garlic and cilantro in food processor.

In a large skillet start to lightly toast the rice with the oil.

Pulse the veggies until ground up... 

Add to the rice and oil and cook for about 2-3 minutes... 

This is the powder I use... 

Add the water, bouillon, and cumin... Bring to boil and 

Cover until most of the water is absorbed.

I know its hard to tell... but turn off the heat when most of the water is absorbed... 

AND LEAVE COVERED FOR AT LEAST 15 MINUTES!!!

This is what the beautiful rice looks like. 

MMMmmm

Radish Pico de Gallo

Picked a million radishes out of the garden yesterday... Pico de Gallo traditionally has onions... I found that the radish adds the crunch and also makes it peppery. 

2 Cups Radish, Small Cubes

1 Roma Tomato, Diced

1/4 Cup Cilantro, Chopped

Juice of 2 Limes

Salt 

Dice the Tomatoes... 

Chop the Cilantro ... 

Add the Radish... 

Squeeze the Lemon Juice... 

Let it marinate for at least an hour in the refrigerator... 

Perfect!!!!!

Chicken, Kale & Potatoes

I made this for the kids today and they ate it all up!!! You can chop the kale up in your food processor and make it a fine chop if you think this make help your kids eat it. 

4 Potatoes, peeled and sliced

2 Small, Boneless, Skinless, Chicken Breast

1/2 Onion, Sliced

2 Cups Fresh Kale, Sliced

4 Cloves Garlic, Chopped 

1 Teaspoon Kosher Salt

1 Teaspoon Paprika

1/2 Teaspoon Pepper

1/2 Teaspoon Oregano

2 Tablespoons Oil

Heat the oil in a large skillet... 

Add the onions.... 

Add the chicken.... Cook for 4-5 minutes... 

Add the Paprika, Salt, Oregano & Pepper... Cook for another 3-4 minutes... 

Add the chopped up Kale... 

Chop the garlic... Add to the Kale... 

Cook for a couple more minutes...

Serve Hot... you can add some cheese on top... 

Vegan Arugula Pesto

I am growing Arugula in the garden this year and it is out-of control!!!! I have never seen so much arugula in my life!!! I, myself can only eat so much salad before I want to scream!!!! So I thought... why not pesto?  So Pesto it is!!!! and it taste out of this world.  This is a vegan recipe... but you are more than welcome to add cheese... I will tell you when.  Enjoy!

12-14 Cups of Fresh Arugula

2 Cups Fresh Basil

12 Garlic Cloves

2 Cups (8 oz) Toasted Pinenuts

2 Teaspoons Kosher Salt

1 Teaspoon Fresh Black Pepper

1 Teaspoon Oregano

1 Cup Lite Cooking Oil... I used Canola

This is fresh from my garden this morning... 

Separate the Leaves from the Stems and wash very well!!!!

I buy my pinenuts at Trader Joes... I purchase 2-4 bags and stick them in the freezer... 

Beautiful Fresh Organic Garlic....

Fresh Basil!

Place the garlic in the food processor and mince very fine...

Add the pinenuts... 

Add the Salt, Pepper, and Oregano... 

Pulse until you develop a paste ...

Add the Basil... pulse until well combined... 

Add 1/2 of the arugula... pulse until combined...

This is your half way point... 

Add the remainder of the arugula.... Pulse until well combined... 

Leave the food processor running and drizzle the oil in... 

You will have a lovely ... smooth pesto!!!

Look at the color!!!

I bought these freezer containers at VONS... they are perfect because it holds a cup which is the amount of pesto I would use in our pasta for a family of 5. 

Gorgeous!!! 

Spread whatever is left on a sandwich... NO WASTING THIS BEAUTIFUL CONCOCTION !

Label and Freeze!!!