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In this post: 
Red Russian and Kale Chorizo Soup
Roasted Strawberry, Brie and Chocolate Grilled Cheese
Fava Bean Crostini
Basic Bok Choy
Crispy Baked Asparagus Fries
Orzo Salad with Chickpeas, Cucumbers, Lemon, Dill, & Feta
Kohlrabi and Cucumber Salad
Risotto with Broccoli Rabe, Ricotta & Toasted Zucchini
Chicken Waldorf Salad

Red Russian Kale and Chorizo Soup
myrecipes - http://www.myrecipes.com/recipe/russian-kale-chorizo-soup

8 ounces Spanish chorizo, thinly sliced crosswise

1 tablespoon olive oil 

1 large onion, chopped 

2 large garlic cloves, minced

1/2 teaspoon red chile flakes

1/2 teaspoon pepper 

7 cups reduced-sodium chicken broth

3/4 pound russet potato, peeled and chopped 

12 ounces Red Russian or other kale, stems removed and leaves cut into slender ribbons 

Kosher salt (optional)

1. Cook chorizo in oil in a pot over medium-high heat, stirring often, until browned, about 5 minutes. Transfer chorizo to a paper towel with a slotted spoon.

2. Add onion to fat in pot and sauté until softened, 3 to 5 minutes. Stir in garlic, chile flakes, and pepper; cook about 1 minute. Add broth and potato; cover and bring to a boil. Reduce heat and simmer until potato is tender, about 5 minutes.

3. Stir in kale and chorizo; cover and bring to a boil. Reduce heat; simmer until kale is tender, 3 to 5 minutes. Season with salt.

Roasted Strawberry, Brie and Chocolate Grilled Cheese

how sweet it is - http://www.howsweeteats.com/2012/04/roasted-strawberry-brie-chocolate-grilled-cheeeeeeeese

6 strawberries, quartered

1/2 teaspoon canola oil

pinch of salt

2 tablespoons butter

4 thick-cut slices of multigrain bread

2-3 ounces of brie cheese, sliced

1-2 ounces high-quality chocolate

Preheat oven to 375 degrees. Toss strawberries with oil and salt, then spread on a baking sheet and roast for 20 minutes.

Heat a large skillet or grilled over medium-low heat. Butter the sides of two slices of bread, place them on the skillet buttered-side down, then layer on a few slices of cheese, chocolate and strawberries. Top with a few more slices of cheese, then butter one side of the other bread slices, and place on top of the cheese. Cook for 2-3 minutes or until the cheese has started to melt, then gently flip the sandwich and cook until golden. Serve immediately!

Fava Bean Crostini
Illustrated Bites - https://illustratedbites.wordpress.com/2015/04/21/homegrown-book-excerpt-giveaway

Baguette, sliced on the bias
1/4 cup (60 ml) plus 1 to 2 tablespoons olive oil
1 clove garlic
1 cup shelled fava beans (1 1/4 pounds / 570 g in shell)
4 teaspoons lemon juice
1/4 teaspoon grated lemon zest
1/2 teaspoon salt
Mint leaves for garnish (1 per toast)
Parmesan cheese, shaved (about 2 ounces/55 g)

Preheat the oven to 400°F (205°C). Arrange the baguette slices in a single layer on a baking sheet and drizzle them with the 1 to 2 tablespoons oil. Slice the clove of garlic lengthwise and rub the cut side all over the top of the bread slices. Put it aside. Toast the bread in the oven for 9 to 10 minutes, until golden.

Peel the fava beans from their outer shell. Put the fava beans, the remaining   cup (60 ml) oil, the lemon juice, lemon zest, garlic, and salt in a food processor. Pulse until you have a mixture that is blended but still has a little texture (it shouldn’t be completely smooth like hummus). Put a healthy dollop of the fava mixture on each piece of toast. Top with some cheese and a mint leaf and serve.


Basic Bok Choy
Budget Bytes - http://www.budgetbytes.com/2010/04/basic-bok-choy

1 large head (2-3 lbs.) bok choy
2 Tbsp olive oil
½ tsp salt
1 clove garlic, minced
½ inch peeled, minced ginger
1 tsp sesame oil
1 tsp sesame seeds

Remove all of the leaves of the bok choy from the root base and clean well under running water. Cut each leave/stem into 2 inch chunks. If you don’t like the fibrous bottom of the stem, you can discard it. I cut off about one inch from the bottom of each stem.

In a large skillet or wok, heat the olive oil over medium/high heat. When it is hot, saute the minced garlic and ginger for 1-2 minutes or until softened slightly.

Add all of the bok choy to the skillet along with ½ tsp of salt (this will help it wilt). Stir and saute until the bok choy has wilted and the thick pieces of stalk have become slightly transparent (about 5 minutes). Remove from the heat, adjust salt as needed, drizzle with sesame oil and sprinkle with sesame seeds.

Crispy Baked Asparagus Fries

Closet Cookin - http://www.closetcooking.com/2013/05/crispy-baked-asparagus-fries.html

1 pound asparagus, trimmed

1/2 cup flour

2 eggs, lightly beaten

3/4 cup panko breadcrumbs

1/4 cup parmigiano reggiano (parmesan), grated

salt and pepper to taste

Dredge the asparagus in the flour, dip in the egg and then into a mixture of the panko, parmesan, salt and pepper.

Place the asparagus in a single layer on a wire rack on a baking sheet and bake in a preheated 425F/220C oven until golden brown, about 7-13 minutes.

Orzo Salad with Chickpeas, Cucumbers, Lemon, Dill, & Feta
Two Peas and Their Pod - http://www.twopeasandtheirpod.com/orzo-salad-with-chickpeas-cucumbers-lemon-dill-feta

1 cup uncooked orzo
1 (15-ounce) can chickpeas, drained and rinsed
1 cup chopped cucumber
1/2 cup crumbled feta cheese
1/4 cup chopped fresh dill
1/4 cup diced red onion

For the Dressing:
3 tablespoons olive oil
3 tablespoons fresh lemon juice
1 clove garlic, minced
1 tablespoon finely chopped fresh dill
Salt and freshly ground black pepper, to taste

• Cook orzo pasta according to package directions. Drain the orzo and rinse with cold water to stop the cooking and to wash away some of the starches. Allow the pasta to cool. 
• In a large bowl, combine orzo, chickpeas, cucumbers, feta, dill, and red onion. 
• In a small bowl, whisk together olive oil, lemon juice, garlic, dill, salt, and pepper. Drizzle over salad and stir until ingredients are well coated. Serve immediately or chilled. 

Kohlrabi and Cucumber Salad
Simple Comfort Food - http://www.simplecomfortfood.com/2013/09/05/kohlrabi-and-cucumber-salad

3 medium sized kohlrabi, exteriors trimmed, cut into bite sized pieces
1 whole cucumber, seeds removed, cut into bite sized pieces
4 radishes, ends trimmed, cut into bite sized pieces
1 clove of garlic, minced into a paste
generous pinch of salt
generous pinch of cracked black pepper
12 leaves of fresh mint, finely chopped
4 tbsp plain Greek yogurt
2 tbsp Mexican crema, or sour cream
2 tbsp Tahini paste
½ lemon, juiced
½ tbsp olive oil

• Start by getting all of your ingredients ready. Next, add the tahini, yogurt, crema, lemon juice, olive oil, and salt and pepper to a mixing bowl. Mix well to make your dressing. 
• In another, larger bowl, add the kohlrabi, cucumber, radishes, garlic, and mint. Stir well. Pour the dressing all over the vegetable mixture, continuing to mix to coat all of the vegetables. 
• Pour the mixture into a sealed tight container and place in the refrigerator for at least two hours to let all of the flavors come together. 

Risotto with Broccoli Rabe, Ricotta & Toasted Zucchini
skinnyms - http://skinnyms.com/risotto-with-broccoli-rabe-ricotta-toasted-zucchini

1-1/2 tablespoons extra virgin olive oil
1 clove garlic, halved
1 chili, seeds taken away & finely chopped (optional)

1 pound broccoli rabe, chopped
2 cups rice (the Italian rice varieties to use are Carnaroli, Arborio, Vialone Nano or Roma)
1 cup white wine
4 cups low sodium vegetable broth
2 zucchini diced
2 ounces low fat ricotta cheese, more if needed (can be replaced with Parmesan cheese)
1/2 teaspoon salt
Pepper

• Over medium heat, in a large saucepan with extra virgin olive oil, sautè the garlic and chili (if using). When the garlic turns golden brown, discard it. Add the broccoli rabe and cook for about 10 minutes. 
• Add the rice. Stir constantly to coat the rice with the oil for about 3 minutes. Pour the white wine and let the alcohol evaporate, about 2 minutes. Add about one-third of the vegetable broth then stir. 
• As you continue cooking the risotto, keep on adding the vegetable broth and keep on stirring. Don't let it dry up and stick to the bottom to the pan. 
• Meanwhile, on medium heat, in another saucepan with extra virgin olive oil, toast the zucchini until golden brown. Set aside. At the end of cooking the risotto, which should have a creamy consistency and the rice is al dente, turn off the fire then add the ricotta. The amount of the ricotta can be adjusted. Season with salt and pepper. Serve immediately while still piping hot with the toasted zucchini sprinkled on top and drizzle with fresh extra virgin olive oil.

Chicken Waldorf Salad
food network - http://www.foodnetwork.com/recipes/food-network-kitchens/waldorf-salad-recipe2.html

1/2 cup walnut halves
1/2 cup non-fat yogurt
2 Tbs mayonnaise
2 Tbs minced fresh flat-leaf parsley
1 tsp honey
zest and juice - separated - from 1/2 lemon
ground black pepper
2 large crisp apples, cut into 3/4-inch pieces with skin on
2 ribs celery, sliced into 1/2 inch thick pieces (include leaves)
1/4 cup golden raisins
1 head lettuce, trimmed, washed, and dried

Preheat oven to 350 degrees. Spread the nuts on a baking sheet and toast in oven for 8-10 minutes. Coo l and break into small pieces.
Whisk the yogurt, mayo, parsley, honey, and lemon zest in a large bowl. Season with ground pepper. Add apples, celery and raisins. Sprinkle with lemon and toss with the dressing. Cover and refrigerate if not serving immediately.
When ready to serve, toss walnuts into the salad. Arrange lettuce leaves on a plates and fill with the salad mixture.