Hearty Potato, Kale and Mushroom Soup
- 1 Onion
- Boil the stock (follow instructions on package). We made approx. 8 cups of stock
- Add cubed potatoes and finely diced kale. Allow to cook until potatoes are tender when pierced with a fork.
- In the meantime, sauté 1 onion, diced and some mushrooms, sliced. We used shitake mushrooms.
- Add the onions and mushrooms to the pot when the potatoes and kale are cooked.
Jicama Salad With Simple Vinaigrette
- 6 Jicama
- 3 Carrots
- 2 Green Apple
- 1 Cabbage
- 1 Orange
- Peel and grate jicama, carrot and green apple. We used 6 jicama, 3 carrots and 2 apples, but amounts can vary based on taste.
- Grate cabbage, we used a whole one, but again, amounts can vary.
- Peel and segment 1 orange and place slices on top of salad.
- Whisk together the following: 1 cup of olive oil, ½ cup of cider vinegar, 2 Tbsp sugar, pinch of salt, pepper and powdered garlic (could use fresh – 1 clove), and 1 Tbsp of Dijon mustard.
Veggie ‘n Bean Burritos
- Sweet Peppers
- Cherry Tomatoes
- Chili powder
- Chili Flakes (Optional)
- 1 Cup of Frozen Corn
- Can of Beans
- Tortilla Wrap
- Sauté onions, sweet peppers and cherry tomatoes (amounts vary depending on serving size) until they are soft and looking cooked. Add 1 Tbsp of cumin and chili powder. Add chili flakes, if desired.
- Add some frozen corn (~1 cup) and stir until corn is thawed.
- Meanwhile, empty a can of beans and their juices into a frying pan. Bring them to a boil and allow to simmer until the liquid has evaporated and the beans can be pressed down with the back of a large spoon to a paste.
- Take 1 10” tortilla wrap and spread some bean paste all over. Add your sautéed vegetables and cover with grated cheese and fresh spinach. Fold like a burrito and place in oven to crisp up, or place on hot, dry frying pan to crisp. Repeat with remaining tortillas.
Orange Upside Down Cake
- 5 oranges
- 1/2 cup (70 g) powdered sugar
- 4 teaspoons brown sugar (for molds)
- 1 cup (85 g) flour
- 2 eggs
- 2 3/4 (40 g) butter, melted
- 2 teaspoons baking powder
- Collect the orange segments — called supremes —, only the pulp. It is not complicated but you must follow some rules: it is first necessary to peel the oranges and then remove the top and bottom areas. Usually an orange is enough to line a tart pan, however, as more slices to complete if necessary.
- Preheat your oven to 410° F (210°c).
- Generously butter each mold, sprinkle with brown sugar and arrange the orange supremes.
- Prepare the dough: whisk the eggs with the sugar, add flour, 2 teaspoons baking powder and butter and mix well.
- Pour this mixture over the orange segments and bake for 35 minutes.
- Let the cake cool out of the oven and un-mold with the help of a knife or a spatula.