|Chick Pea & Artichoke Soup. Photo by Bruce Barone.|
4 cups water or vegetable stock
2 medium onions, chopped (about 1 1/2 cups)
2 garlic cloves, minced or pressed
2 Tbsp. olive oil
1 tsp. turmeric
1 tsp. sweet paprika
4 medium red or white potatoes, cut into 1/2 inch cubes (about 4 cups)
1 sprig fresh rosemary (I used 2 sprigs)
5 leaves fresh sage, minced
1/2 cup pureed winter squash or 1 jar of squash baby food, which I what I used
3 cups drained cooked chick peas (two 15-oz. cans) (I would use a bit less the next time.)
1 1/2 cups drained artichoke hearts (one 14 oz. can) (I would used a bit more the next time.)
salt and ground black pepper to taste
lemon wedges (optional)
grated Pecorino or Parmesan cheese (optional)
In a saucepan, bring the water or vegetable stock to a simmer. While the water heats, saute the onions and garlic in the oil for about 8 minutes, until soft. Stir the turmeric and paprika into hte onions and saute for a minute. Add the potatoes, rosemary, sage, and the simmering water or stock. Cook about 12 minutes, until the potatoes are tender. Stir the pureed squash or sweet potatoes, and add the drained chick peas and artichoke hearts. Remove the rosemary sprig, add salt and pepper to taste, and return to a simmer.
Serve with lemon wedges, which I put in the bottom of the soup bowl.
|Fennel & Orange Salad. Photo by Bruce Barone.|
2 fennel bulbs
4 navel oranges
2 tbsp olive oil
Juice of 1 lemon
Salt and Pepper to taste.
Slice the fronds end and the very bottom off the fennel bulbs and cut them in very thin slices. Section the oranges and cut the sections in half. Put all this into a bowl. Add the olive oil, lemon juice, and season with salt and pepper to taste, and mix it all together. Let sit in the fridge for 20 minutes before serving.
Both of these were a big hit at a late afternoon dinner party. I served them with my No-Knead Fig & Fennel Bread!
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