Monthly Archives: November 2013

Sweet Potato Soup with Thyme

  • 1 tablespoon olive oil
  • 3 pounds sweet potatoes, peeled and cubed
  • 2 carrots, peeled and quartered
  • 2 onions, peeled and quartered
  • 3 cloves garlic, minced
  • 2 tablespoons fresh thyme (or 1 tablespoon dried thyme)
  • Zest and juice of 1 lemon
  • 2 cups chicken or vegetable stock
  • 4 cups water

Heat oil in a large stockpot. Add sweet potatoes, carrots, onion, garlic and thyme and cook for 5 minutes, stirring often. Add lemon zest, juice, stock and water; cover and simmer 40 minutes or until soft. In a food processer, process soup until desired texture is reached. Garnish with thyme and serve. 

Chicory, Walnut & Apple Salad with Roquefort

  • Chicory, Walnut & Apple Salad with Roquefort3-4 heads chicory (red and white)
  • 4 tablespoons olive oil
  • 1 red apple, thinly sliced
  • 1 green apple, thinly sliced
  • 1 cup Roquefort, crumbled
  • 1 cup walnuts
  • 1 cup arugula
  • 1 teaspoon freshly chopped chives 

Slice the base off the chicory and peel off the leaves until you reach the core. Slice and arrange on a plate. Drizzle with a little olive oil and season with salt and pepper. Top with apple slices, Roquefort, walnuts, arugula and chives.