Day 24 Dinner - Simple Split-Pea Soup with Herbs de Provence

Split-pea soup doesn't seem to be very popular any more.  Maybe it's the color, or the many watered-down, flavorless versions available in cans, but it isn't really a soup that anybody gets excited about.  For me, it is a go-to soup when I want to make something that requires little effort and attention, and it uses mostly pantry-staples so it's inexpensive to put together!  Not only that, but with the right seasoning and a nice hint of pork, split peas can really taste fantastic and they fill you up quite nicely.

This soup, because of it's simplicity, is also a great template for a huge diversity of variations.  You can add sliced rainbow carrots, chopped fennel, garnish with crispy kale or add chopped kale, add diced potatoes or sweet potatoes, or you can throw in any extra vegetable you feel like.  The herbs de provence give the soup a hint of sweetness and make it delightfully fragrant. 

Simple Split-Pea Soup with Herbs de Provence
serves 4

1 tsp. olive oil
4 french sausages (or any mild-flavored sausage)
1 yellow onion, diced
2 cups dried split-peas
6 cups vegetable or chicken stock
2 T herbs de provence
salt and pepper

In a large saucepan, heat olive oil over medium heat.  Remove sausage meat from casings and add to pot in small chunks.  Add onion and saute until sausage is browned, about 10 minutes.  Add split peas, stock, and herbs de provence and bring soup to a boil.  Reduce heat to low and simmer the soup until peas are very tender and the soup is thick and chunky, about an hour.  Season with salt and pepper to taste and serve with whole-wheat toast or cornbread, if desired.

Day 10 Dinner - Linguine Marinara with Arugula

Is there anything quite so comforting as a nice, hot plate of pasta?  To me, pasta is the ultimate comfort food, because not only does it fill you up and taste delicious, it is also super fast and easy to make!  I added arugula to this dish because, as always, I had to sneak some healthy greens into the meal.  Besides being healthy, though, the arugula adds a bright, peppery burst of flavor and beautiful color.  If you want to add greens but aren't a fan of arugula, baby spinach is an easy substitute.

Poor pasta has fallen out of favor, these days, because it generally serves as empty calories.   However, there seems to be an endless amount of alternatives to refined-flour pastas popping up on grocery market shelves.  Most of us are familiar with whole wheat pasta, but the other day I discovered pasta made out of organic whole grain einkorn.  If you've never heard of einkorn, join the club!    Apparently, it was the first wheat ever to be cultivated, but was lost over time with all the hybridization of domestic crops.  The grain is very high in protein and fiber and has a rustic, toasty flavor.  I found it to be very tasty!


Linguine Marinara with Arugula
serves 6

12 oz. Einkorn Pasta (or Whole Wheat Pasta)
1 T olive oil
4 small Italian Sausages
1 yellow onion, diced
5 cloves garlic, minced
1 28 oz. can Tomato puree (may also use crushed or diced tomatoes)
1 cup vegetable or chicken stock
1 T dried oregano
1 T dried basil
12 cups baby arugula
salt and pepper to taste

In a large saucepan on medium-high, heat olive oil.  Remove sausages from casings and add to the pan in small pieces.  Fry sausage for about 4 minutes, then add onions.  Saute until onions are soft, about 7 minutes.  Add garlic and saute another 2 minutes.  Add tomato puree, stock, and herbs.  Reduce heat to low and cook 10 minutes.  Add salt and pepper to taste.

Meanwhile, bring a large pot of water to boil and add 2 tablespoons of salt.  Add pasta and cook according to package directions.  Drain pasta.

Place each serving of pasta in the center of the dish.  Add one ladle of sauce, then add 2 cups arugula and top with another ladle of sauce to gently wilt the greens.  Serve.

Day 3 Dinner - Wintry "Dirty Rice" with Brussels Sprouts

I don't know about everybody else, but one of my favorite wintry grains to cook with (and to eat) is wild rice.  Not only does it have a wonderful toasty, nutty flavor but it is rather beautiful in dishes and it happens to be very healthful.  The variety I purchase is Lundberg's, which is non-GMO and sustainably farmed.  Any ol' variety of wild rice should do, and if you don't like wild rice this recipe would work just as well with brown rice. 

This dish is a healthy, seasonal veggie-packed take on Southern Dirty Rice.  Instead of being loaded with giblets and sausage, I use a smaller amount of sausage and bulk up on the brussels sprouts!  Quickly shocking them before adding them to the rice gives the sprouts a nice, toothsome texture and helps them keep their bright, beautiful color.

Wintry "Dirty Rice" with Brussels Sprouts
serves 6

1 T olive oil
1/2 red onion, diced
1 small leek, halved, sliced and rinsed
4 small sausages (I used Marczyk's French Sausage)
2 cloves garlic, minced
2 T fresh sage, chopped
1/4 cup bourbon (may substitute white wine)
2 cups wild rice
4 cups water
2 tsp salt
generous pinch red pepper flakes (optional)
6 cups brussels sprouts, leaves separated

In a large saucepan over medium heat, saute leek and onion in olive oil until onion is translucent, about 2 minutes.  Remove sausage from casings and add to pot in small chunks.  Cook until sausage starts to brown, about 7 minutes, then add garlic and sage and cook 2 minutes.  Deglaze the pan with bourbon, then add rice, water, salt and red pepper flakes and bring liquid to a boil.  Cover pan and reduce heat to a simmer.  Cook until rice is tender, about 45 minutes.  Remove from heat and let sit, covered.

Separate the leaves from the core of each brussels sprout (this takes a while, so do it while the rice is cooking to save time).  Rinse well.  Bring a large pot of salted water to boil and prepare an ice bath in a large bowl.  Add the brussels sprouts to the water and boil very briefly, so that the leaves become tender, about a minute.  Immediately drain and plunge into the ice bath for about 2 minutes or until the leaves are barely cool(but not cold) to the touch.

Add sprouts to the rice mixture and stir until combined.  Taste and adjust salt if necessary.  Serve immediately with a sprig of sage to garnish, if desired.