Recipe Corner from COLlive

Courtesy of Bitayavon Magazine

Winter Vegetable Soup

Prep: 10 minutes serves: 12 generous servings cooking time: 50 minutes

This is a flavorful, healthy soup that is easy to make. The soup freezes well and is filling and delicious; perfect for a cold winter day.
1 large onion
1 large sweet pot.
1 large pot
celery stalks
1 parsnip
2 leeks
1 acorn squash
1 large butternut squash
2 carrots
3 cloves garlic
2 tablespoon oil
1 tbsp +1 tsp kosher salt
¼ tsp black pepper
¼ cup of fresh dill
6 cups chicken or vegetable stock
6 cups of water

DIRECTIONS:
Coarsely chop vegetables
Sautee onions in oil until onions starts to brown
add stock, water and the rest of the ingredients to the pot
Bring to a boil and let simmer for half an hour to forty five minutes until the vegetables are soft.
Puree with an immersion blender and serve.

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Braised Short ribs
serves: 4 main or 8 appetizer portions cooking time: 3 hours
The short ribs are cooked low and slow with an incredible combination of ingredients. When they are done, the meat literally falls off the bone. The smell and taste of this dish is glorious.

4 pounds short ribs or beef flanken with bones
1 small onion
1 tablespoon of fresh ginger grated
2 clove of garlic grated
1 cup semi-sweet wine
1/3 cup tomato paste
1 cup orange juice
½ cup brown sugar
½ cup soy sauce
1 teaspoons chili paste or 1 teaspoon chili flakes (add more or less depending on your tolerance of spicy food)

Heat two tablespoons oil in large pot. Season meat with a bit of salt and pepper.
Sear meat for four minutes on each side or until nicely browned. Take out meat. Set aside.
lower flame and add 1 tablespoon of oil to pan you used to sear the meat
add onion, ginger and garlic and sauté on low heat until onion is tanslucent
pour wine in pot to deglaze and bring to a simmer
add tomato paste, orange juice, soy sauce and chili paste, bring to a simmer
place meat in liquid and pour enough water to just about cover the meat
cover and simmer on low for 2 hours
place meat on serving dish and keep sauce in pot
bring sauce to a boil, then simmer for ten minutes to thicken and reduce the sauce
pour sauce over meat and serve with rice or papperdelle pasta

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Garden salad with balsamic vinaigrette

Prep time: 10 minutes servings: 6-8

The salad combines crisp, fresh tasting vegetables that go well with the balsamic vinaigrette. Everyone will ask you for the recipe, guaranteed. This salad is also delicious with feta cheese and oregano if served with a dairy meal

¼ cup balsamic vinegar
2 tablespoons Dijon mustard
3-4 cloves of garlic or frozen garlic cubes
½ cup of oil
¼ cup honey
1 teaspoons of black pepper
1 tablespoon of mayonnaise
Pinch of salt

1 1/2 bags of baby spinach
2 Persian cucumbers sliced
1 red onion thinly sliced
1 box sliced grape tomatoes
1 container sliced mushrooms
½ cup of slivered almonds

Mix dressing in a container and refrigerate until ready to serve.
Pour dressing over vegetables and top with slivered almonds.