For the Love of Food

 2 tablespoons olive oil 2 cups finely chopped onion (1 medium onion) 1 1/2 cups chopped carrot (2 large carrots) 2 teaspoons minced garlic (3 cloves) 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon fresh ground black pepper 1/2 teaspoon ground turmeric 2 cups (12 ounces) lentils, picked and rinsed 8 cups chicken or vegetable broth 2 heaping cups shredded kale or spinach 1 to 2 lemons 1/4 cup chopped fresh herbs like parsley or dill, optional Fine sea salt, to taste DIRECTIONS Heat the oil in a large pot (like a Dutch oven) over medium heat. Add the onions, carrot, and 1/4 teaspoon of salt and cook, stirring occasionally until they are softened and starting to smell sweet, about 5 to 7 minutes. Stir in the garlic, cumin, coriander, black pepper, and turmeric and cook for 30 seconds. Stir in the lentils and broth. Increase the heat to high and bring just to a boil. Taste then adjust with salt (we add between 1/2 and 1 teaspoon depending on how well seasoned the br...

  PRINT INGREDIENTS 1 - 16 oz. bag frozen cheese tortellini 1 bag of fresh spinach 2 cans (10.5 oz) Italian style diced tomatoes 6 cups chicken broth (I use less sodium version) 1 package cream cheese (8 oz.) 1 tsp. cumin 1 tsp. oregano 1 tsp. garlic pepper Salt and pepper to taste. INSTRUCTIONS Place all ingredients in the crock pot. Make sure cream cheese is cut up in 1 inch cubes before placing in crock pot. Cook on HIGH for 3-4 hours stirring occasionally. Serve warm.

A simple, healthy recipe for Butternut Squash Apple Soup with Parmesan Croutons. Rich, comforting and filled with warm flavors. Easy to freeze and reheat! YIELD: Serves 8 PREP TIME: 20 minutes COOK TIME: 40 minutes TOTAL TIME: 1 hour Ingredients: FOR THE SOUP: 2 tablespoons olive oil 2 medium yellow onions, chopped (about 3 cups total) 2 large butternut squash (about 5 pounds total), peeled and diced into chunks 4 medium or 3 large apples (I like using a mix of sweet apples such as McIntosh or Golden Delicious and tart such as Granny Smith or Cortland), peeled, cored and roughly diced 3-4 cups low sodium chicken stock, divided 1 1/4 teaspoon kosher salt 1/2 teaspoon freshly grated nutmeg* 1/4 teaspoon black pepper 1/4 teaspoon cayenne pepper FOR THE SAGE PARMESAN CROUTONS: 6 cups 1-inch cut sourdough or whole grain bread cubes (use a hearty, crusty loaf—you’ll need about 6 thick slices total) 3 tablespoons olive oil 2 tablespoons minced fresh sage 1/2 tea...