Steve Mishos

Ingredients

• 8 cups vegetable stock
• 4 tbsp butter
• 2 lb. fresh carrot, peeled
• 3 leek, sliced, in half lengthwise, and, thoroughly, cleaned
• 1 yam, peeled
• 4 celery, stalks
• 1 three-inch piece fresh ginger, root, peeled, and, grated
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp ground nutmeg

Directions

1. In a large pot, bring stock to a boil.
2. While stock is heating, chop all vegetables into small pieces (approximately 1/2 inch cubes).
3. In a saute pan, over med-high heat, melt half of the butter. Sauté vegetables with ginger and nutmeg for approximately 15 minutes, or until vegetables are browned. Add remaining butter as needed.
4. Add sautéed vegetables to stock, reduce heat, cover with a lid, and simmer for 30 minutes.
5. Let cool to room temperature and then puree in a blender. Soup should be thick and smooth. If you like your soup chunky, skip this step.
6. Add salt and pepper.
7. To serve, re-heat, ladle into bowls.

Ingredients

• 4 Tsp sunflower seed oil
• 1 cup finely diced onion
• 1 celery stalk, diced
• 1 cup diced carrots
• 1 cup finely diced winter squash, sweet potato, or zucchini (or some of each)
• 1 small red bell pepper, finely diced
• 3 tbs. cilantro stems, minced (lots is good)
• 1 ½ tsp salt
• 1 ½ tsp turmeric
• ½ tsp ground cumin
• 1 cup red lentils, rinsed well
• 1 can light coconut milk
• 4 cups vegatable stock
• juice of 1-2 limes, or to taste (don't forget the zest)
• freshly ground pepper

Preparation

• Over medium heat, heat the oil in a wide soup pot. Add the veggies and cilantro stems and cook, stirring occasionally for 3 to 4 minutes.
• Add 1 ½ teaspoons salt, turmeric and cumin, and cook for another 3 or 4 minutes before adding the rinsed lentils and 4 cups of vegatable stock.
• Bring to a boil, then lower the heat and simmer, partially covered, until the lentils have broken down and are sufficiently tender, about 20 minutes.
• Puree about half of them in a blender and return them to the soup.  Stir in the coconut milk (yum!) and return the soup to a boil.
• Taste for salt and add several grindings of pepper and season to taste with lime juice.

Saute:

2 tbsp olive oil

3 cloves garlic

1 shallot

1 medium onion

Add:

6 cups veggie stock

2 celery stalks

2 cups cauliflower

6 cups broccoli

3/4 cup lentils (rinsed)

1 tsp cumin

1/2 tsp coriander

few peppercorns

Bring to a light boil and reduce heat. Cook covered for 45 minutes.

Add 1 tsp parsley

Cool slightly and puree.

Ingredients

1 can of water-packed tuna

1 tsp lemon juice

2 tbsp olive oil

1 tsp Dijon mustard

1 tbsp minced red onion

1 tbsp minced celery

1 tbsp chopped parsley

Salt and pepper

4 slices of whole wheat bread

handful of potato chips

Directions

Tuna Fish Sandwich Flake the tuna with a fork then mix it with the lemon juice, olive oil, mustard, onion, celery, and parsley. Have a taste then add enough salt and pepper to season to your liking.

Spread a thick layer of the tuna salad on two slices of bread. Top with a layer of crisp potato chips. Slap on the remaining bread. Press down a bit to even out the chips then have a huge bite. Remember to share the other one!

Source: http://www.foodtv.ca/recipes/recipedetails/recipe%5F6053.asp