By: Myra Goodman, Earth-Bound Cook

  

Serves 4-6

 

Ingredients: 

• 1-tablespoon olive oil
• About 1 ½ cups diced yellow onion
• ¼ dices
• ½ cup chopped carrots
• 1 tablespoon minced garlic
• 2 teaspoons good quality curry powder
• 1 teaspoons Garam Masala
• 2 pounds Garnet or Jewel Yams (sweet potatoes) peeled into ½ inch dice 4-5 cups               
• Vegetable Stock, Chicken Wing Stock, or low sodium chicken or vegetable broth
• Salt and Freshly ground black pepper
• ¼ cup plain yogurt optional
• 1/3 cup chopped Savory Nut Mix

 

        

Directions:

 

1. Heat the olive oil in a large, heavy pot over medium heat, Add the onion and   

Carrot and cook, stirring frequently, until the vegetable soften, 5-8 minutes.

 

 

2. Add the garlic, curry powder, and Garam Masala and cook, stirring frequently, until fragrant, about 2 minutes.

 

Add yams and 4 cups of the stock, cover the pot, and raise the heat to high. Bring the soup to a boil. Then reduce the heat to medium and cook until yams are soft, 20 to 30 minutes.

 

3. Using an immersion blender, puree the soup in the pot. (Or let soup cool slightly; then puree it in a blender or food processor and return into pot.) Season the soup with salt and pepper to taste, and more stock as needed to achieve the desired consistency. Gently reheat soup over medium low heat.

 

4. To serve dived soup among warmed bowls. If you would so choose to you can add a dollop of yogurt.

 

 

 

Chopped Autumn Salad

By: Myra Goodman, Earth-Bound Cook

 

Ingredients:  

·        12 ounces red cabbage, cored and coarsely chopped about 4 cups

·        2 romaine hearts coarsely chopped about 6 cups rinsed and dried if not prewashed

·        2 crisp apples, such as Fuji, Gala, or Braeburn, peeled, cored, and cut into ¼ inch dice about 1 ½ cups

·        2 ripe but firm pears, such as Bosc or Anjou peeled, cored, and cut into ¼ inch

·        2 Fuyu persimmons, peeled cut into ¼ inch discarded, if any Apple Cider Vinaigrette recipe follows seeds from pomegranate optional

·        20 fresh mint leaves, cut into thin ribbons

 

Directions:

 

1. Place the cabbage and romaine in a large bowl to toss and combine.

 

2. Just before serving add apples, pears, and persimmons to toss to combine.  Add half of the Apple Cider Vinaigrette and toss again, adding more dressing as desired.

 

3. Transfer salad into large bowl garnish with seeds from pomegranate, and then mint.