Wild Rice Soup
- 1/2 cup cashews
- 1 medium yellow onion
- 2 celery stalks
- 3 medium carrots
- 8 ounces baby Bella mushrooms
- 6 cloves garlic
- 2 tablespoons olive oil
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 8 cups vegetable broth
- 1 cup wild rice (not a wild rice blend)
- 2 teaspoons kosher salt, divided
- 2 15-ounce cans white beans, drained and rinsed
- 1/2 teaspoon black pepper
- 2 teaspoons dried sage
- 1 tablespoon soy sauce, tamari, or liquid amigos
- Place the cashews in a bowl and cover them with water. Leave them to soak while you make the recipe.
- Dice the onion. Thinly slice the celery. Cut the carrot into rounds. Slice the mushrooms. Mince the garlic.
- Add the olive oil to a Dutch oven. Add the onion, celery, and carrot and cook, stirring occasionally for 5 minutes until lightly browned. Add mushrooms and saute for 2 minutes. Add garlic, thyme, and oregano and stir for 2 minutes.
- Add the broth, wild rice, 1 1/2 teaspoon kosher salt, and black pepper. Bring it to a simmer. Simmer uncovered for 20 minutes. Then add the beans (drained and rinsed), and continue to simmer uncovered for 30 to 35 minutes more, or until rice breaks open.
- Using a liquid cup measure, carefully remove 2 cups of the hot soup (including broth, veggies, and rice) to a blender. Add 1 cup of water. Drain the cashews and add them to the blender, along with the dried sage. Blend on high for about 1 minute until creamy. Then pour the creamy mixture back into the soup.
- Add the soy sauce and the remaining 1/2 teaspoon kosher salt. Taste, and adjust seasonings as desired. Garnish with fresh ground pepper.
Autumn Recipes: Baked Gnocchi with Pumpkin Sauce
- 3 garlic cloves
- 2 tablespoons olive oil
- 1 15-ounce can pumpkin purée
- 1 1/2 cups vegetable broth
- 1/2 teaspoon chili powder
- 1/4 teaspoon nutmeg
- 1/4 teaspoon red pepper flakes
- 3/4 teaspoon kosher salt
- Freshly ground black pepper
- 1/4 cup Greek yogurt
- 16-ounce package gnocchi, plain or whole wheat
- 4 ounces goat cheese
- 2 teaspoons fresh sage, thinly sliced (about 5 medium leaves)
- Preheat the oven to 375F.
- Mince the garlic. In a large skillet, heat 2 tablespoons olive oil over medium-low heat; add the garlic and sauté for 1 to 2 minutes, or just until the garlic is fragrant but not browned.
- Carefully add the pumpkin purée and broth to the skillet and stir to fully combine. Add the chili powder, nutmeg, red pepper flakes, kosher salt, and several grinds of black pepper. Cover and bring it to a high simmer, bubbling constantly. Then cook for 10 to 15 minutes until thickened. Once thickened, place 1/2 cup of the sauce in a small bowl and mix it with the Greek yogurt, then add the mixture back to the pan and stir to combine. Taste and adjust seasonings as desired.
- Meanwhile, bring a large pot of water to a boil. Once boiling, add the gnocchi and boil until the gnocchi float, about 2 to 3 minutes. Drain in a colander.
- Place the gnocchi and finished sauce in a 9 x 9″ baking dish. Top with dollops of goat cheese and sliced sage. Bake for 15 minutes until bubbly.
Apple & Gin Autumn Cocktail
- 4 ounces gin
- 4 ounces Apple Cider
- 1 ounce Lime Juice
- 2 ounces Honey Simple Syrup
- Dash Cinnamon
- 2 Thyme Sprigs
- 1 Apple – cut into matchsticks
Honey Simple Syrup:
- ¼ Cup Honey
- ¼ Cup HOT Water
- Make the honey simple syrup: Add the HOT water and honey to a mason jar and shake vigorously until the honey dissolves.
- For the cocktail: Combine gin, apple cider, lime juice, honey simple syrup, and cinnamon in a cocktail shaker with ice. Shake vigorously until chilled.
- To serve: Fill two glasses with ice and matchstick apples. Strain cocktail to glasses and garnish with sprigs of thyme. Enjoy!
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