Creamy Turkey {or Chicken!} and Wild Rice Soup

Ingredients

• 1 c. uncooked wild rice (I prefer the whole grain style, not the cracked)
• 1/2 c. unsalted butter
• 1 medium onion, chopped
• 2 celery stalks, chopped
• 2 carrots, sliced into 1/4? thick coins
• 8 oz. fresh button mushrooms, sliced
• 2 garlic cloves, minced
• 1/2 c. all-purpose flour
• 8 c. low sodium chicken broth
• 2 c. half and half
• 2 T. soy sauce
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1 bay leaf
• 1 tsp. finely chopped fresh thyme (or 1/2 tsp. dried)
• 1/4 c. finely chopped fresh parsley (or 2 tsp. dried)
• 4 c. cooked and coarsely shredded turkey or chicken
• 2 tsp. fresh lemon juice

Preparation

First off, you’ll want to get your wild rice cooking, so it’s ready to add to the finished soup. Prepare according to the package instructions. (It takes awhile – the instructions on my bag says to cook it for 55 minutes.)

The remainder of the recipe can be made in one stock pot. Start by melting the butter over medium heat. Add the onion, celery, carrots, mushrooms, and garlic. Stir well and saute until the onion is transparent and softened. Blend in flour, cooking until it bubbles a bit. Gradually add the broth, stirring constantly. Turn up the heat a bit and bring the soup to a low boil. Boil for 1 minute. Reduce heat slightly and add the cooked wild rice, half and half, soy sauce, salt, pepper, bay leaf, thyme, parsley, and turkey or chicken. Simmer for 20 minutes or until thoroughly warmed. Stir in the fresh lemon juice and taste test to see if it needs more salt and pepper. Serve with crackers or warm bread.

Meghan’s Chicken Tortilla Soup

1 onion, chopped
2 sweet bell peppers (preferably red, orange, or yellow), chopped
3 garlic cloves, minced
1 T. olive oil
2 tsp. chili powder
1 tsp. dried oregano
1 tsp. cumin
1 28-oz. can diced tomatoes
32 oz. chicken broth
1 14-oz. can corn, drained
1 14-oz. can black beans, rinsed and drained
2 boneless chicken breast halves, cooked and shredded into bite-size pieces (roasted deli chicken works great!)
2 tsp. freshly squeezed lime juice

optional garnishes:
fresh avocado, cut into 1″ chunks
fresh mozzarella, cut into 1″ chunkschopped fresh cilantro
chopped green onions
tortilla crisps (shown in photos, found near the croutons and salad toppings in the fresh produce area)
fresh lime slices

In a medium stock pot, heat oil over medium heat.  Saute onion, sweet bell peppers, and garlic in oil until soft.  Stir in chili powder, oregano, cumin, tomatoes, and broth.  Bring to a boil and simmer for 5 to 10 minutes.  Stir in corn, black beans, chicken, and lime juice.  Simmer for 10 minutes, or until heated throughout.

Place avocado and mozzarella in the bottom of individual serving bowls.  Ladle the soup over the top.  Cheese will stay in its form but become melted and ooey-gooey…yummy!  Top with cilantro, green onions, and tortilla crisps (or Tostitos ‘hint of lime’ tortilla chips instead of the tortilla crisps), with slices of fresh lime on the side.

Source:  adapted from Meghan Kell Cornell’s recipe box, inspired by the delicious soup experience she had at Brasa

Baby spinach & prosciutto salad

Prosciutto, Melon, and Spinach Salad
Makes 2 large salads

• 2 cups baby spinach
• 1/3 pound prosciutto
• 1 canteloupe
• 1 avocado
• 1/4 cup diced red onion
• handful of raw, unsalted walnuts

1. Place a cup of spinach on each plate.

2. Top with diced prosciutto, cubes of balls of melon, slices of avocado, a sprinkling of red onion, and a few walnuts.

3. Add some freshly ground pepper, if you like.

4. Serve with a drizzle of 

Paleo Dijon Vinaigrette 
Makes about 1/2 cup

• 4 Tbsp mustard (I chose dijon, but you could use honey mustard for something sweeter)
• juice of half a lemon
• 3 Tbsp olive oil
• 2 tsp balsamic vinegar
• salt and pepper

Dump all the ingredients in a small bowl. Whisk together until everything is emulsified. Store in an airtight container in the fridge.

Bonjour Salad Chef Salad Dressing Mixer (Google Affiliate Ad)

Spinach Salad with Bacon

Spinach Salad with Bacon, Caramelized Onions, Mushrooms and Blue Cheese in a Bacon Pan Sauce Dressing Topped with a Hard Boiled Egg

(makes 2 servings)

Ingredients:
2 eggs
4 slices bacon (cut into 1 inch slices)
1 cup red onion (sliced)
4 ounces mushrooms (sliced)
3 tablespoons red wine vinegar
1 teaspoon sugar
1 teaspoon dijon mustard
1 small clove garlic (grated)
salt and pepper to taste
4 ounces baby spinach
1/4 cup mild blue cheese (crumbled)

Directions:
1. Cover the eggs in water, bring to a boil, turn off the heat, cover and let sit for 7 minutes.
2. Transfer the eggs to cold water and let cool enough to hold.
3. Remove the shells from the eggs and slice.
4. Meanwhile, cook the bacon in a pan and set aside reserving 2 tablespoons of bacon grease.
5. Caramelize the onions in the remaining bacon grease and set aside.
6. Caramelize the mushrooms in the remaining bacon grease and set aside.
7. Add the vinegar to the pan and deglaze it.
8. Add the reserved bacon grease, sugar, mustard, garlic and season with salt and pepper and remove from heat.
9. Assemble salad and toss with dressing.

Pomegranate Hazelnut Holiday Salad with Maple Bacon Dressing

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Ingredients:
FOR THE SALAD:
8 cups Mixed Greens
12 slices Bacon, cooked and crumbled
¾ cups Chopped, Toasted Hazelnuts
1 whole Pomegranate, Peeled And Arils Removed
FOR THE DRESSING:
3 Tablespoons Warm Bacon Grease (reserved From Cooking The Bacon)
2 Tablespoons Maple Syrup
2 Tablespoons Balsamic Vinegar
Salt And Pepper, to taste

Directions:
Toss all ingredients for the salad together in a bowl.
Place all ingredients for the dressing into a small jar and shake until combined. Pour dressing over salad, toss and serve immediately.