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This Week's Recipe: Sweet Pepper + Cherry Tomato Panzanella

Sweet Pepper + Cherry Tomato Panzanella

By: Danica Studio

Ingredients:

  • 3 sweet peppers
  • Olive oil
  • Red wine vinegar
  • 2 –4 slices bread (depending on size)
  • 2 handfuls cherry tomatoes
  • 1/2 cup small mozzarella balls (or quartered medium mozzarella balls)
  • 1/4 red onion, thinly sliced
  • Handful torn basil
  • Salt & pepper

Instructions:

  1. To toast the bread, drizzle olive oil onto the bread slices and place in the oven to toast.
  2. Slice the cherry tomatoes in half and drizzle with some olive oil, salt, pepper and red wine vinegar.
  3. Slice the peppers into 1-inch pieces and sauté in a pan with olive oil until softened. Drizzle with red wine vinegar when done.
  4. Toss all of the salad components together and let sit for 10 minutes before serving so the bread can absorbed some of the juices. Add a drizzle of olive oil and some salt and pepper.

This Week's Recipe: Vegan Cream of Tomato Soup

Vegan Cream of Tomato Soup with Basil-Miso Pesto

by: Abundant City

Ingredients:
  • FOR THE SOUP:
  • 1 large onion, roughly chopped
  • 1 tablespoon olive oil
  • 4 cups fresh tomatoes, roughly chopped (romas are ideal, but any variety will work)
  • ½ cup roasted cashews
  • ½ chili (optional)
  • 3 cups water
  • Salt and pepper to taste
  • FOR THE PESTO:
  • ½ cup walnuts
  • 2 cups fresh basil, stems removed, packed
  • 2 cloves garlic
  • 1 tablespoon miso paste
  • ½ cup olive oil
  • Salt and pepper to taste
Instructions
  1. Heat the olive oil in a large pot and add the onions. On medium-low heat, cook until they are translucent, about 10 minutes. Add the tomatoes, cashews and chili. Turn up the heat and add the water. Cook until the mixture comes to a gentle boil.
  2. Transfer to a blender and blend on high until the soup becomes creamy. You may need to do this in two or three batches, using a large bowl to hold the extra blended soup. Once everything is blended, return the soup to the pot, give it a stir and add generous amounts of salt and pepper.
  3. The soup should have a nice creamy consistency. If it is too thick, add more water as needed.
  4. While the soup is cooking, make the pesto by combining all ingredients in a blender or food processor. Eat immediately or store for up to a week in the fridge. If storing in the fridge, use the smallest jar you can find to help prevent the pesto from oxidizing (turning brown) and pour a thin layer of olive oil on top. The also pesto freezes beautifully. Use an ice cube tray or mini mason jars to freeze the pesto in portions.
  5. To serve, pour the soup into bowls and top with a spoonful of miso-basil pesto.

This week's recipe: Mint Greens Smoothie

 

Mint Greens Smoothie

by: The Forest & Fig

  • 1 handful kale
  • 1 handful spinach
  • 1/2 a medium cucumber, roughly chopped
  • 1 lime (peeled and halved)
  • 1 cup fresh mint leaves 
  • 1 apple (cored & sliced)
  • 2 cups water

Blend it up & enjoy!


This week's recipe: Peach & Mascarpone Tart

Credit: @foodiecouver

Peach & Mascarpone Tart

by: foodiecouver

Ingredients:

Crust

3.5 ounces gingersnap cookies
2 tablespoons unsalted butter, melted
Filling
4 ounces mascarpone cheese
3 ounces cream cheese,
2 tablespoons sour cream
2 tablespoons sugar
1 tablespoon lemon zest
1 teaspoon lemon juice
1/8 teaspoon vanilla extract
1 tablespoon finely chopped crystallized ginger
Topping
1-2 ripe peaches, cut into thin slices
This recipe makes two 4-inch tarts. You can double the recipe to make a 9-inch tart.

Directions

For crust:

Preheat oven to 350°F. Finely grind gingersnaps in food processor. Add butter and blend until crumbs are evenly moistened. Press mixture over bottom and up sides of the tart pans with removable bottom. Bake crust until colour darkens, pressing sides with back of spoon if beginning to slide, about 8 minutes. Cool completely.
For filling:
Beat first 7 ingredients in medium bowl until smooth. Beat in crystallized ginger. Spread filling in prepared crust. Cover loosely and refrigerate at least 2 hours and up to 1 day.
For topping:
Top with sliced peaches. Serve, or refrigerate up to 6 hours.

This week's recipe: Fresh Pea Hummus

Fresh Pea Hummus

by: Vanessa Vorbach

Ingredients

2 cups fresh shelled peas

3 Tbsp olive oil

4 Tbsp lemon juice

¼ cup of your favourite fresh herb. Dill, parsley, cilantro, basil or mint work great!

1-2 gloves of garlic

salt, pepper to taste

Optional: Dijon mustard

Directions

1.    Bring a pot of salted water to a boil and add peas. Cook for about 2 minutes, drain and rinse them with cold water.

2.    Add all ingredients in a food processor and pulse for about 30 minutes. Add a bit of water or oil if you like the consistency on the creamier side.

3.    Adjust seasoning to your liking. Add more garlic, salt, or lemon to taste and some pepper

 

Serving options:

–        as a dip with sliced cucumbers, carrots, celery, apple

–        for sandwiches or lettuce wraps on a flatbread with grilled vegetables

–        as a pesto with zucchini noodles, olives and capers

–        on a sweet potato toast with sliced avocado