Issue 84: Winter-Warming Recipes

Eggs Florentine
Serves 4

Ingredients:
8 cups raw baby spinach (or regular chopped spinach)
3 scallions, thinly sliced
2 Tbsp. whipping cream
4 eggs
2 Tbsp. vinegar
3 Tbsp. grated parmesan cheese

Cheese Sauce Ingredients:
2 Tbsp. butter
1 Tbsp. spelt or kamut flour
1 cup whipping cream (or milk)
1 ½ cups grated cheddar cheese
Herbamare®
Pinch of cayenne and grated nutmeg

Directions:
Cook rinsed spinach in a saucepan for 2 minutes or until tender. Drain and set aside. Make cheese sauce. Melt butter in saucepan. Add flour, stirring, for 1 minute. Remove from heat and gradually blend in whipping cream. Bring to a boil, stirring constantly until mixture thickens. Simmer 2-3 minutes. Stir in cheddar cheese, cayenne pepper, nutmeg and Herbamare®. Keep warm. In a bowl, combine spinach with scallions, cream and Herbamare® to taste. Set aside. Poach the eggs. Add vinegar to a large pan of boiling water. Lower heat to simmering, and slide in eggs one at a time. Lift out with slotted spoon. Divide spinach mixture among 4 small baking dishes or ramekins. Arrange poached eggs over spinach, and spoon cheese sauce over eggs. Sprinkle grated parmesan cheese over the sauce. Place under the broiler until the cheese has lightly browned. Serve immediately.

By:  Nicki Rubin

Cream of Vegetable Soup 
Serves 6-8

Ingredients:
2 medium onions or 3 leeks, peeled and chopped
2 carrots, peeled and chopped
4 Tbsp. butter
4 medium baking potatoes or 6 red potatoes, washed and cut up
2 quarts chicken stock or combination of water and stock
Several sprigs fresh thyme, tied together
½ tsp. dried green peppercorns
4 zucchini, sliced
Sea salt or fish sauce and pepper to taste

Directions:
Melt butter in a large pot and add onions or leeks and carrots. Cover and cook over lowest possible heat for ½ hour. The vegetables should soften but not burn. Add potatoes and stock to the pot. Bring to a rapid boil and skim off any impurities that may rise to the top. Reduce heat, add thyme sprigs and crushed peppercorns. Cover and cook until the potatoes are soft. Add zucchini and cook until they are just tender – about 5 -10 minutes. Remove the thyme sprigs. Puree the soup with a hand-held blender. Season with salt and pepper.

By: Sally Fallon, author of Nourishing Traditions

Garlic Soup 
Serves 6

2 medium onions, peeled and chopped
16 cloves garlic, peeled and chopped
2 stalks celery, chopped
3 Tbsp. butter
1 ½ quarts chicken stock
2 potatoes, washed and cut up
Several sprigs fresh thyme, tied together
1 tsp. dried green peppercorns, crushed
3 yellow crookneck squash, washed, trimmed and sliced
Sea salt or fish sauce and pepper to taste

Sauté onions, garlic, leek and celery gently in butter until soft. Add chicken stock and potatoes. Bring to a boil and skim. Add thyme and crushed peppercorns. Simmer covered until potatoes are tender. Add squash and simmer about 10 minutes more or until squash is tender. Blend soup with a hand-held blender. If soup is too thick, thin with water. Season to taste.

By: Sally Fallon, author of Nourishing Traditions