irish veggie soup

also called leftover soup and a staple in irish pubs.

• 1 tbs butter

• 2 cloves garlic, minced

• 1 onion, diced

• 1 leek, sliced and rinsed well

• 2 large potatoes, peeled and diced (variety doesn’t matter)

• 3 large carrots, peeled and sliced

• 3 stalks celery, diced

• 32 ounces vegetable stock

• salt, pepper, parsley

• 1/4 cup heavy cream or half and half (optional)

Heat the butter in a large pot over medium-high heat. Once melted, cook the garlic, onion, leek, and potatoes for two minutes. Cover and sweat for 8 minutes. Add the stock, carrots, and celery. Lower the heat, cover, and simmer until all vegetables are tender.

Using a blender, food processor, or immersion blender, puree the soup. You may need to work in batches.

Season to taste and add heavy cream if desired. Serve with crusty bread and too much butter.

vegetarian/vegan pasta salad

bonus points for high-protein.

• 16 ounces rotini or other small pasta (tri-color looks pretty)

• 2 cups diced bell pepper

• 1 can chickpeas, rinsed and drained

• 2 mini cucumbers, sliced

• 1 red onion, diced, or 3 shallots

• 2 cups cherry tomatoes, halved

Dressing:

• 1/2 cup plain yogurt (can used plant-based if vegan)

• 1/3 cup olive oil

• 1 tbsp lemon juice

• 1 tsp each salt, garlic powder, parsley, dill

• 1/4 tsp each onion powder, black pepper,

• 1 tsp dijon mustard

Cook pasta according to package directions and cool fully. Combine pasta with all vegetables. Mix the dressing and combine.

greek meatballs and tzatziki

a lighter comfort dish.

meatballs:

• 1 tbsp olive oil

• 1 lb ground chicken

• 1/3 cup feta cheese

• 1/2 red onion, diced, or two shallots

• 3 garlic cloves, minced

• 1 tbsp dried parsley

• 1 tsp dried oregano

• 1/4 tsp cumin

• 1/2 tsp salt

• 1/4 tsp black pepper

• zest of one lemon

tzatziki:

• 1 clove garlic, minced (or garlic powder)

• 1 tbsp lemon juice

• 1 7-ounce container full fat Greek yogurt

• 1 mini cucumber, grated

• 2 tbsp dried dill

• 1/8 tsp cayenne

• 1/2 tsp salt

For the meatballs, combine all ingredients except for olive oil in a large bowl. Roll 1-2 tbsp-sized scoops into meatballs.

Heat the olive oil in a large skillet over medium-high heat, and cook the meatballs in batches (2-3 minutes per side). Once they have been seared, add them all to the pan, reduce heat, and cover to cook fully. If your meatballs are on the larger side, add some broth or lemon juice to the pan before covering to deglaze.

Serve with tzatziki sauce, lemon and dill roasted potatoes, couscous, and/or a small side salad of red onion, cucumber, cherry tomatoes, and feta,

penne a la vodka

or skip the vodka, it really doesn’t matter.

• 1 lb pasta + 1/2 cup reserved pasta water

• 1/2 cup olive oil

• 1 small red onion, diced, or 3 shallots

• 4 cloves garlic, minced

• 1/2 cup tomato paste

• 2 tbsp vodka (optional)

• 2 tsp balsamic vinegar

• 1 cup heavy cream or half and half

• 2 tsp red pepper flakes (or to taste)

• 1 tbsp butter

• 1/2 cup parmesan cheese

• salt, pepper, basil to taste

Cook pasta according to package instructions, and reserve 1/2 cup pasta water. While pasta is draining, in the same pot, heat the olive oil over medium heat and cook the onion/shallot for 3-4 minutes. Add the garlic and butter, and cook for an additional minute.

Add the tomato paste and cook for 2-3 minutes, until it darkens in color. Add the vodka (if using) and vinegar, and cook for an additional minute.

Add heavy cream/half and half, and red pepper flakes, and stir until sauce thickens. Add pasta, pasta water as needed, and stir in parmesan cheese. Season with salt, pepper, and basil to taste, and serve with more parm.

brownies

no boxed mix here.

• 1 1/3 cups flour

• 2 cups sugar

• 3/4 cup cocoa powder

• 1 tsp baking powder

• 1/2 tsp salt

• 2/3 cup vegetable oil

• 3 eggs

• 2 tsp vanilla

Coat a 13x9 pan with baking spray. Whisk together flour, sugar, salt, cocoa, baking powder, and salt. In another bowl, combine oil, eggs, and vanilla; add to dry ingredients and mix until just combined.

Bake at 350° for 28 minutes or until centers are dry.