Spicy Shrimp & Farro Soup with Winter Greens

Delicious!!! Perfect Sunday Supper.

Spicy Shrimp Soup

Ingredients

  1. ¼ cup olive oil
  2. 4 large shallots, coarsely chopped
  3. 1 large carrot, coarsely chopped
  4. 1 to 2 fresh hot red chilies, sliced, plus more for serving (I used 2 Jalapeno Peppers.)
  5. One red pepper, chopped (my addition)
  6. 4 cloves garlic, sliced
  7. Kosher salt and black pepper
  8. 1 15.5-ounce can diced tomatoes
  9. 8cups low-sodium chicken broth
  10. 1cup whole farro
  11. ¾ pound peeled and deveined medium or large raw shrimp
  12. 5 ounces (8 cups) torn Swiss chard (from about 1 small bunch)
  13. Torn basil leaves and crusty bread, for serving
 

Directions

  1. Heat the oil in a large saucepan over medium-high heat. Add the shallots, carrot, chilies, re pepper, garlic, and ¼ teaspoon each salt and pepper and cook, stirring often, until the vegetables are just tender, 6 
to 8 minutes. Add the tomatoes and their juices along with the broth and bring to a boil. Add the farro and cook until tender, 20 to 25 minutes.
  2. Stir in the shrimp and chard and cook until the shrimp are opaque, 2 to 4 
minutes. Transfer the soup to bowls and sprinkle with the basil and additional sliced chilies. Serve with the bread.

From Real Simple.

Carrot-Almond Torte for Valentine’s Day

So light and delicious!

Carrot Almond Torte

Active Time: 15 minutes Total Time: 1 hour Serves: 6

  • 4 large eggs, yolks and whites separated
  • 1 cup sugar
  • Grated zest of 1 orange
  • ¼ teaspoon vanilla extract
  • ½ pound carrots, finely grated
  • 2 cups almond flour
  • 1 heaping tablespoon self-rising flour
  • Confectioners’ sugar, for dusting
  • Crème fraîche, for serving

1. Preheat oven to 350 degrees. Line an 8-by-8-inch cake pan with parchment paper. Use an electric mixer to beat egg yolks, sugar, orange zest and vanilla until very pale, thick and creamy, 5 minutes.

2. Stir carrots and both flours into yolk mixture until fully incorporated.

3. In a clean mixing bowl, use an electric mixer to beat egg whites until stiff. Fold whites into yolk-flour mixture until no streaks of white remain. Pour batter into prepared pan and bake until cake is well risen and a skewer inserted in the center comes out clean, 40-45 minutes.

4. Remove cake from oven and let cool in pan. Turn out onto a platter. Dust cake with confectioners’ sugar. Serve with a generous dollop of crème fraîche.

Adapted from “Fern Verrow: Recipe from the Farm Kitchen” by Harry Astley and Jane Scotter

For dinner I served Miso Scallops with Butternut Squash Farro Rissoto (Based on a recipe from Panzano Restaurant in Denver.)

Butternut Farro Rissoto

Roasted Cauliflower with Pomegranate, Mint, Tahini

Delicious!

Roasted Cauliflower

For the cauliflower:

  • 4 heads cauliflower
  • 2 tablespoons olive oil
  • 1 teaspoon Himalayan salt

For the tahini sauce:

  • 1/2 cup tahini
  • 3 tablespoons lemon juice
  • 1 tablespoon champagne vinegar
  • 3 cloves garlic, minced
  • 1/4 cup honey
  • 1 teaspoon Himalayan salt
  • 1/4 cup filtered water

For the garnish:

  • 1 cup mint leaves
  • 1 cup parsley leaves
  • 3 shallots, thinly sliced
  • 1 cup pomegranate seeds
  • 1/4 cup roasted pine nuts

Instructions:

Make the cauliflower:

  1. Preheat oven to 375 degrees.
  2. Break the cauliflower into large florets and toss with olive oil and salt.
  3. Spread out in a single layer on two baking sheets and roast in oven for 20 to 25 minutes, or until golden.

Make the sauce:

  1. Meanwhile, whisk together all the ingredients for the tahini sauce.
  2. Taste to adjust seasoning.

Assemble the salad:

  1. Toss together roasted cauliflower with mint and parsley leaves and shallots.
  2. Top with pomegranate seeds and pine nuts.
  3. Drizzle with tahini sauce.

I cut this recipe in half, except for the pomegranate seeds and pine nuts. I served it with a Salmon Quinoa Cake.

Adapted from Thrive Market.

Read about 7 proven health benefits of pomegranate here.