Pesto Minestrone

This is a variation on the tomato based minestrone. I have an intolerance to nightshade family ingredients so this recipe is perfect for me and very satisfying. If you love pesto, this is sure to be on your favorites list. Gluten-free, diabetic friendly, low fat, lactose free (without the cheese), vegan and heart healthy.

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minestrone

Pesto Minestrone

Yield: 10-12 servings

 8 cups water
1/2 lb. sliced baby carrots
5 ribs of celery diced
1 yellow onion diced
1 bunch Swiss chard chopped
1-10 oz. bag baby spinach
1 10 oz. bag of Italian green beans
1 white yam peeled and diced
1 zucchini diced
1 bunch fresh basil
1 cup basil pesto
1 cup of chardonnay or Chablis
2-15.5 oz. cans od garbanzo beans
1-15 oz. can of cannellini beans
1 ½ tablespoons salt
1 tablespoon Italian seasoning
1 tablespoon olive oil
5 cloves of garlic
Black pepper to taste

Sauté onions and garlic in olive oil at the bottom of a large soup or stock pot. Add wine and all the other ingredients and bring to a boil. Reduce heat and simmer for 1 hour.
Optional: serve with a spoonful of grated Romano cheese on top as pictured.
Portion and serve.

©2016 Aron Bradley
http://www.boomercuisine.com

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Yam and Pear Gratin

Val saw a recipe that just begged for some adaptation so we tossed around some of our favorite flavors and ingredients and this was the result. The smoked fontina really elevates this dish and the pears and celeriac go well with the creamy sweetness of the yams making this a great meatless entree or side. Gluten-free.

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Yam and Pear Gratin

Yield: 4-6 generous servings

2 pears sliced thin
1 large yam sliced thin
1 celery root sliced thin
1 large leek chopped
1-12 oz. can evaporated milk
4 garlic cloves chopped
6 leaves of sage chopped
1 tablespoon coconut oil
1 ½ teaspoons salt
1 cup shredded smoked fontina or similar cheese
Ground pepper to taste

Sauté leeks, garlic and sage in coconut oil. Reduce to medium heat and add evaporated milk and seasonings. Stir till it comes to a boil. Strain leeks, garlic and sage and spread onto the bottom of a greased 8×10 inch pan. Spread a layer of yams, pears, and celery root and ½ cup of cheese then add another layer of yams, pears and celery root spreading the remaining cheese on top. Pour the evaporated milk over the casserole, cover with 2 sheets of vinyl film and one of foil crimping the edges. Bake 60 minutes in a 375◦ oven, remove plastic and foil and brown for an additional 15-20 minutes. Let it stand 5 minutes before serving.

© 2015 Valerie Bradley
http://www.boomercuisine.com