Page 17 - Florida Sentinel 8-2-19

Recipes
MINESTRONE WITH TURKEY MEATBALLS
Ingredients:
• 2 tablespoons olive oil, di- vided
• 2 cloves garlic, minced
• 1 sweet onion, diced
• 2 carrots, peeled and diced • 1 stalk celery, diced
1/2 teaspoon dried thyme
• 8 cups chicken stock
• 2 bay leaves
• 3/4 cup ditalini pasta
• 2 medium zucchini, halved and sliced
• 3 cups baby spinach
• Juice of 1 lemon
Directions:
• 2 tablespoons chopped fresh parsley leaves
TURKEY MEATBALLS
• 1 pound ground turkey breast
• 1/3 cup Panko
• 1/4 cup freshly grated Parmesan
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• 1/4 teaspoon crushed red pepper flakes, optional
• Kosher salt and freshly ground black pepper, to taste
1) In a large bowl, combine ground turkey, Panko, Parmesan, garlic, basil, and red pepper flakes, if using; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 3/4-to-1-inch meatballs, forming about 30-32 meatballs.
2) Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add meatballs, in batches, and cook until all sides are browned, about 2-3 minutes. Transfer to a paper towel-lined plate; set aside.
3) Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until ten- der, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
4) Whisk in chicken stock and bay leaves; bring to a boil. Stir in pasta and meatballs; reduce heat and simmer until pasta is tender and meatballs are cooked through, about 10-12 minutes. Stir in zucchini and spinach until the spinach has wilted, about 2 minutes.
5) Stir in lemon juice and parsley; season with salt and pepper, to taste.
While many people tend to think of soups as only a winter staple, soups are just as delicious in the summer. They’re a great way to use your farmers’ market bounty in one recipe, and many can be served hot or cold. Below are some healthy soups you should try before summer’s end.
CHILLED AVOCADO SWEET CORN SOUP WITH LIME SHRIMP SALSA
Ingredients:
• 2 avocados
• 1/2 jalapeno, seeded
• 3/4 cup vegetable broth
juice of 1 lime
• 3 tablespoons plain Greek yo- gurt
• 1/2 small red onion, roughly chopped
• 1 clove garlic
• 1/4 cup fresh cilantro
• 1/4 teaspoon coriander
Directions For The Soup:
• 1 cup water
1 cup sweet corn kernels
Lime Shrimp Salsa
• 10 large shrimp
• 1 teaspoon minced jalapeno
• 1/4 cup diced red bell pepper
• 1 tablespoon minced red onion • 1 green onion, chopped
juice of 1 lime, divided
• 1/2 teaspoon smoked paprika salt & pepper
1) Combine all ingredients in high-power blender and process until smooth.
Transfer soup to a bowl, fold in the sweet corn, cover and refrigerate until chilled, about 1 hour.
Directions For The Shrimp Salsa:
1) Combine the shrimp and juice of 1/2 a lime in a bowl. Let marinate for 30 minutes.
2) Season the shrimp with salt and pepper.
3) Heat a grill or grill pan over medium heat. Cook the shrimp until pink, about 2 minutes per
side.
4) Combine remaining ingredients in a small bowl, add the cooked shrimp and toss together. 5) Spoon salsa over chilled soup and serve.
Ingredients:
• 12 ounces (340 grams) chickpeas, soaked overnight, refrigerated
• 1 medium potato, peeled • 5 to 6 medium leeks, finely sliced
• 1 tablespoon olive oil
• 1 ounce (30 gram) knob butter
Directions:
CHICKPEA AND LEEK SOUP
• 2 cloves garlic, finely sliced
• Salt and freshly ground black pepper
• 1 1/2 pints (850 milli- liters) chicken or vegetable stock
• 2 handfuls Parmesan, grated
• Extra-virgin olive oil
1) Rinse the soaked chickpeas, cover with water, and cook with the potato until tender. Remove the outer skin of the leeks, slice lengthways from the root up, wash carefully and slice finely.
2) Warm a thick-bottomed pan, and add the tablespoon of oil and the knob of butter. Add the leeks and garlic to the pan, and sweat gently with a good pinch of salt until tender and sweet. Add the drained chickpeas and potato and cook for 1 minute. Add about 2/3 of the stock and simmer for 15 minutes.
3) Puree half of the soup in a food processor, and leave the other half chunky. This gives a lovely smooth comforting feel but also keeps a bit of texture. Now, add enough of the remaining stock to achieve the consistency you like. Check for seasoning, and add Parmesan, to taste, to round off the fla- vors.
4) This is classy enough for a starter, but I like it best for lunch in a big bowl with a good drizzle of my best peppery extra-virgin olive oil, a grinding of black pepper and an extra sprinkling of Parmesan.
FRIDAY, AUGUST 2, 2019 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 5-B