Recipe Roundup: Get your greens with these soups and salads
As summer rapidly approaches, eating your greens may be top of mind. But you’re not doomed to the same old veggies on repeat. These recipes from the inRegister archives will help you get your greens in creative and delicious ways.
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Broccoli Soup
It’s already March, but both freezing and sweltering temperatures have appeared this month. Having a soup recipe on hand is a must this time of year. And this velvety soup by Holly Clegg is a classic that’s sure to keep you warm.
4 cups fresh broccoli florets, packed
1/4 cup water
1 onion, chopped
1/2 tsp. minced garlic
1/4 cup all-purpose flour
2 cups skim milk
2 cups low-sodium, fat-free vegetable or chicken broth
1 cup shredded reduced-fat sharp cheddar cheese
Salt and pepper to taste
Cheese for garnish (optional)
In the microwave, cook broccoli in water, covered, on high for 5-7 minutes or until tender. Drain and set aside.
Brussels Sprouts Salad with Spicy Satsuma Dressing
Salads are tried and true for getting in more greens. This bright salad by April Hamilton is as colorful and flavor-packed as it is nutritious. Toasted pepitas and vibrant pomegranate seeds add color, texture and the perfect pop of fresh flavor.
1lb. Brussels sprouts, rinsed, ends trimmed and thinly sliced (food processor slicing blade)
3 Tbsp. extra virgin olive oil
2 Tbsp. fresh satsuma juice
1 Tbsp. fresh lime juice
1/2 tsp. coarse sea salt
1/4 tsp. chipotle chili powder
Spiced toasted pepitas, for garnish
Pomegranate seeds, for garnish
Place sliced Brussels sprouts in a large bowl. In a medium bowl, whisk olive oil, satsuma and lime juices, sea salt and chipotle powder together to make dressing. Drizzle over Brussels sprouts and toss well to coat.
Top salad with pepitas and pomegranate seeds and serve.
Makes 6 servings.
Avocado Cucumber Soup
Summon summer with this refreshing gazpacho-style soup that can be served in a bowl or cup. With bright greens, savory broth and the creamy coolness of avocado, this recipe from Holly Clegg is as delightful as a smoothie on a summer day.
1 large avocado, peeled, pitted and halved
2 cucumbers, peeled, seeded and halved
1 cup fat-free low-sodium chicken or vegetable broth
1 cup fat-free evaporated milk
2 Tbsp. lemon juice
Salt and pepper to taste (optional)
1/4 cup chopped green onion
1/2 cup chopped tomatoes
In a blender or food processor, blend avocado, cucumbers, broth, evaporated milk and lemon juice until smooth. Season with salt and pepper if desired. Refrigerate, covered, until chilled. If soup is too thick, stir in a little more broth or evaporated milk. Sprinkle individual servings with chopped green onion and tomatoes before serving. Makes 6 (3/4-cup) servings.
Spinach Salad with Goat Cheese Crisps and Strawberry Vinaigrette
Strawberry season in Louisiana is about to reach its peak. Make the most of these bright berries with a bed of spinach and crispy goat cheese crisps. This salad by April Hamilton effortlessly blends sweetness with a fresh crunch.
The salad ingredients are for each serving. The goat cheese crisps can be assembled a day ahead and cooked just before serving or cooked and reheated.
For Goat Cheese Crisps:
1 11-oz. log of fresh goat cheese, cold
1/3 cup flour, seasoned with 1/2 tsp. each salt and pepper
1 egg, beaten with 2 tsp. water
1 cup panko breadcrumbs
2 Tbsp. olive oil
Slice goat cheese into twelve equal pieces and shape into 2-to3-inch disks. Place on parchment-lined baking sheet and chill until you have assembled the breading ingredients.
In a shallow basking dis or pie pan, combine flour with salt and pepper. In a second dish, mix egg with water, and in a third dish, sprinkle in panko. Press each disk of chilled goat cheese into flour, turning to coat, and shake off excess. Dip into egg to coat, then into panko, pressing so crumbs coat top and bottom. Return each coated cheese disk to parchment-lined sheet. When all are coated, chill for 30 minutes or cover and chill overnight.
Right before serving, heat oil in a large skilled over medium-high heat. Carefully add crumb-coated goat cheese disks and cook until golden brown on first side, 2 to 3 minutes, then turn and cook on second side for another minute or two to brown and heat through. Remove to a plate lined with paper towel and let cool slightly before serving. Extras can be refrigerated in a sealed container for up to 3 days.
For Strawberry Vinaigrette:
Don’t toss the last of the jam jar! Save those few lingering teaspoons of jam to make a quick and easy salad dressing.
1 Tbsp. strawberry jam or preserves, in the jar
3 Tbsp. red or white wine vinegar
1/3 cup extra virgin olive oil
1/2 tsp. each coarse salt and pepper
Add vinegar to jam in jar. Screw lid on tight and shake well to release jam from sides of jar. Add olive oil and salt and pepper and shake again.
Makes about 2/3 cup, enough for 6 to 8 salads.
For each serving of salad:
2 large handfuls of fresh baby spinach
2 strawberries, capped and sliced
Roasted pecans
Goat Cheese Crisps
Strawberry Vinaigrette
Lay the “per person” spinach out in a shallow serving platter and toss with a Tbsp. or so of dressing per serving to lightly coat. Top with the strawberries, pecans and about 2 goat cheese crisps per person. Serve.
