This soup is perfect for those chilly spring days when you want a fun and festive meal. The weather may not be warm enough to grill fajitas, but you can serve up a pitcher of margaritas and invite your friends over for a bowl of myTurkey Taco Soup. Don’t let the long ingredient list make you think this recipe is hard to make. It’s super simple, but instead of using a ranch seasoning packet that’s high in sodium, you create the flavor with ingredients you most likely already have in your pantry. Turkey and black beans are great lean protein choices for this dish. If you have farm-fresh canned tomatoes or summer corn stored in your freezer, this is a great use for those gems!
Ingredients: 1 tablespoon olive oil 1 large onion, diced 2 cloves garlic, minced 1 pound ground turkey 1 bell pepper, seeded and diced 2 medium jalapeños, seeded and finely diced 1 tablespoon chili powder 2 teaspoons ground cumin 2 teaspoons dried oregano 1 teaspoon smoked paprika ½ teaspoon salt ½ teaspoon ground black pepper 2 (14.5 ounce) cans no salt added diced tomatoes 2 cups frozen corn 1 (14.5 ounce) can no salt added black beans, rinsed and drained 6 ounces tomato paste 6 cups water shredded cheddar cheese light sour cream scallions, sliced
Heat oil in a large stock pot over medium-high heat. Add onion and sauté until translucent. Add garlic and cook another minute until fragrant.
Add turkey and cook, breaking up with a spatula. Add bell pepper and jalapeños and sauté for a couple of minutes. Add chili powder, cumin, oregano, smoked paprika, salt and pepper and continue cooking for another minute.
Stir in tomatoes, corn, beans, tomato paste and water, and bring to a boil. Reduce heat to low and simmer for 20 minutes.
Serve with cheese, sour cream and scallions as toppings.
Fish, shrimp, beans and pesto make the most delectable combination in this heavenly bowl of soup that will have you reaching for leftovers. Go ahead, it is comfort food with a conscience packed with three types of lean protein and juicy tomatoes. When basil is in season and my CSA box is full of this aromatic green goodness, I make batches of pesto and freeze tablespoon-size portions using mini-muffin tins. I store them in a freezer-safe container and enjoy during winter months in recipes like this. Don’t have fresh pesto on hand? Store-bought pesto will also work well and taste delicious in this dish.
2 ounces pancetta, diced
1 onion, peeled and diced
2 cloves garlic, minced
1 (14 ounce) can no salt added diced tomatoes
4 cups vegetable broth
2 tablespoons pesto
8 ounces any firm white fish, such as cod or halibut, cut into bite-size cubes
8 ounces peeled and deveined shrimp
1 (15 ounce) can no salt added cannellini beans
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons pesto
Heat a large stock pot over medium heat. Add pancetta and cook until brown and crispy, stirring occasionally. Remove pancetta with a slotted spatula and place on a paper towel-lined plate.
Add onion to the stock pot and sauté, stirring occasionally for about 5 minutes until translucent. Add the garlic and cook for another minute until fragrant.\
Add the tomatoes and vegetable broth to the stock pot and increase heat to medium high. Bring to a gentle boil.
Reduce heat to medium low and add the fish and seafood to the soup. Cover and simmer for about five minutes.
Remove lid and add beans, pancetta, salt, pepper and pesto to the soup, stirring to combine. Cook for two to three additional minutes and serve.
Meat lovers rejoice for this salad that was made for you. The classic bacon, lettuce and tomato (BLT) sandwich is one of my favorite meals to make with farm fresh tomatoes. As an alternative to this time-honored dish, I created a salad and took it up a notch by topping it with grilled steak and blue cheese dressing. This hearty salad is perfect for a relaxing summer weekend and pairs well with your favorite red wine.
2 (4 to 6 ounce) boneless rib-eye steaks, well-trimmed
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons plain Greek yogurt
2 tablespoons white wine vinegar
4 tablespoons blue cheese, divided
4 slices bacon, cooked and chopped
2 cups spring mix lettuce
2 medium tomatoes, diced
Bring steak to room temperature and season with salt and pepper. Preheat an outdoor grill to medium-high heat and cook steak to desired doneness. Remove from grill and let rest for a few minutes before carving into thin strips.
Combine yogurt, vinegar and 2 tablespoons blue cheese in a mason jar with a lid and shake until salad dressing is well combined.
Add equal amounts of bacon, lettuce and tomatoes to two plates. Top with steak, remaining blue cheese and salad dressing.
My Pantry Pasta dish just got a summertime makeover with my new Sumer Tomato and White Bean Pasta recipe. It is still a quick meal for a busy night when you want a delicious homemade meal without spending a lengthy amount of time in the kitchen. Sweet summer tomatoes pair excellently with white beans in this hearty vegetarian pasta. With a puree sauce, it looks like a simple marinara that is sure to please the picky eaters in your life. Cheers to making meals that are both healthy and convenient.
½ pound whole wheat spaghetti noodles
1 tablespoon olive oil
3 cloves garlic, minced
1 (15 ounce) can Great Northern Beans, rinsed and drained
2 large tomatoes, diced
1 tablespoon concentrated tomato paste
¼ cup white wine
¼ teaspoon salt
¼ teaspoon fresh ground pepper
Fresh basil, cut into ribbons
Parmesan cheese, grated
Cook pasta according to package directions.
Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and cook until fragrant, about one minute. Add beans, tomatoes, tomato paste, wine, salt and pepper. Bring to a boil, reduce heat to low and simmer for about ten minutes.
In a blender or food processor, or with an immersion blender, puree bean and tomato mixture to create a creamy sauce. Return to skillet and simmer for five more minutes.
Serve over spaghetti noodles and top with basil and Parmesan cheese.