Spaghetti with Asparagus

Serves 4

Ingredients

* Coarse salt and ground pepper
* 1/2 a package of whole wheat spaghetti
* 1 bunch (1 pound) asparagus, tough ends removed, quartered
* 1 tsp lemon zest, plus 1 tablespoon fresh lemon juice
* 2 T. olive oil
* 1 large clove of garlic, thinly sliced
* 1 clove of shallot, thinly sliced
* 1 ounce Parmesan, shaved with a vegetable peeler

Directions

1. In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water. Set aside.

2. Combine olive oil, garlic, and shallot in a medium saucepan. Cook until slightly browned. Add asparagus and lemon zest. Cook for about 5 minutes, so asparagus is still crisp. Season with pepper.

3. Combine asparagus mixture into pasta. Add lemon juice. Sprinkle parmesan.

*I added broiled halibut for this picture.

Carrot, Ginger, and Beet Soup

3 medium beets (about 1 pound)
1 tablespoon olive oil
1 cup chopped onion
1 pound carrots, coarsely chopped
1 tablespoon minced fresh ginger
1 large garlic clove, minced
6 cups water
1 teaspoon grated orange rind
3/4 teaspoon salt
Freshly-ground black pepper to taste
4 teaspoons sour cream (optional)

1. Under running water (this is very messy otherwise), peel the beets with a vegetable peeler. With a chef’s knife, cut the beets in half, then lay them flat side down and cut them into large chunks.

2. In a stock pot over medium heat, heat the oil. Saute the onion until it is translucent. Add the carrots, ginger, and garlic. Cook for 5 minutes, stirring frequently. Add beets and water or stock. Simmer the soup, covered, for 50 minutes. Add orange rind, and stir well.

3. In a food processor or blender, puree the soup in batches. Transfer the pureed soup to a large container, and stir in the salt and pepper. Taste the soup, and adjust the seasonings, if you like. Serve the soup hot or chilled, garnished with fresh parsley.

Source: Care2.com

Minestrone

Time: 45 to 60 minutes

1/4 cup extra virgin olive oil

1 medium onion, chopped

2 carrots, cut into 1/2-inch dice

2 zucchini, cut into 1/2-inch dice

1 cup fresh green beans, trimmed and cut into 1-inch pieces

Salt and freshly ground black pepper

1 cup cored, chopped tomato (I used 2 big tomatoes)

1/2 cup chopped basil leaves, more for garnish

1/2 cup chopped parsley

Freshly grated Parmesan cheese for serving, optional.

1. Put 3 tablespoons oil in a large, deep saucepan or casserole over medium-high heat. When hot, add onion, carrots and zucchini. Cook, stirring, until onion softens and vegetables begin to caramelize, 10 minutes or so.

2. Add green beans; sprinkle with salt and pepper. Cook, stirring, for a minute or two, then add 6 cups water and tomato; bring to a boil, then adjust heat so mixture bubbles gently. Cook, stirring every now and then, until vegetables are fairly soft and tomatoes broken up, about 15 minutes.

3. Add 1/2 cup basil and adjust heat once again so mixture simmers. Cook until all vegetables are very tender, 5 to 15 minutes longer. Taste and adjust seasoning, drizzle with remaining olive oil, and serve, passing basil and cheese at table.

Source: Mark Bittman

Whole Wheat Bread

Makes 2 loaves

Ingredients:

* 1/2 tablespoon organic agave syrup
* 1/4 cup warm water
* 1 packages of fleishman's dry yeast

* 6 1/2 cups of 100% stone ground organic whole wheat flour
(mixed half and half with 100% stone ground organic whole wheat pastry flour)

* 1 tablespoons salt
* 2 1/2 cups hot water
* 1/4 cup organic agave syrup
* 1/3 cup organic olive oil

Dissolve the agave syrup in warm water. Sprinkle the yeast on top. Set aside.

In a large bowl, combine 3 1/2 cups of the flour mixture with the salt, water, agave syrup, and oil. Mix with a wooden spoon until thoroughly mixed. Add the yeast mixture. Add the remaining 2 to 3 cups of flour mixture, 1 cup at a time.

Lay on a floured surface when adding flour if you don't have a mixer. Do this until the dough is smooth. Knead for 10 minutes or mixer on low speed.

Place dough inside an oiled bowl with a covered cloth in a warm place. Let rise until doubled.

Punch down. Separate into 2 loaves. Cover and let rise in a warm place until the dough has doubled.

Preheat oven to 350 degrees F. Bake for 40 to 45 minutes or until loaves test done.

If you live at an altitude of over 4000 feet bake the breads for 8 minutes at 425 °F, then lower the temperature to 350 °F and continue baking for 35 to 40 minutes longer.

BREAD IS DONE ONCE INSIDE IS 190 °F.

Remove the breads from pans when they're done and cool on wire rack.

Source: CookingBread.com