Procured by Lily Schmall and Maddie Clements
MEXICAN GARLIC SOUP WITH OREGANO & FRESH LIME
4 Tbsp olive oil
15 cloves garlic, crushed
8 cups vegetable stock- ideally homemade
1½ tsp salt (omit if using store bought, pre-salted stock)
2 Tbsp fresh oregano, finely chopped
2 limes, 1 juiced, 1 cut into wedges
Preheat oven to 325 degrees.
IIn a large soup pot, heat olive oil over low heat. Add garlic and cook until garlic is soft but not coloured and oil is well flavored. Remove from heat.
Pour stock into the soup pot with the remaining oil and garlic. Simmer on medium heat. Add 1 tsp salt and chopped oregano. Remove from heat and add the juice of 1 lime.
Serve soup topped with a side of lime wedges.
SAVOY CABBAGE SALAD WITH LEMON VINAIGRETTE
1 medium Savoy cabbage, thinly sliced (or substitute Napa cabbage)
For the Meyer Lemon Vinaigrette:
1 Tablespoon Meyer lemon juice
1 Tablespoon white wine vinegar
1 small clove garlic, minced
1 teaspoon Dijon mustard
2 Tablespoons olive oil
½ teaspoon coconut sugar, (or sweetener of choice, to taste)
salt and pepper, to taste
Place the sliced cabbage in a large salad bowl.
Add the Meyer Lemon Vinaigrette ingredients in a small jar with a lid. Shake well to combine.
Pour the dressing over the cabbage and toss well to coat.
Serve immediately or allow to rest for 30 minutes at room temperature so the cabbage softens
If Meyer lemons aren’t available, regular lemon juice can be substituted. Taste to adjust for sugar since Meyer lemons are sweeter.
BRAISED TURNIPS WITH GREENS
6 small turnips with greens
1 tablespoon olive oil
1 cup unsalted vegetable stock
1 tablespoon apple cider vinegar
1/8 teaspoon kosher salt
1/4 teaspoon black pepper
2 teaspoons cold vegan butter
1 teaspoon agave
Trim and peel turnips; reserve and chop the greens.
Heat olive oil in a large skillet over medium-high.
Add turnips, cut side down; cook 4 minutes or until golden.
Turn and add vegetable stock, vinegar, salt, and pepper. Bring to a boil; cover and reduce heat to medium-low.
Simmer until turnips are crisp-tender, 5 to 6 minutes.
Uncover, increase heat to medium-high, and add greens; cook until liquid reduces by three-fourths and thickens, about 6 minutes.
Swirl in vegan butter and agave.
You can find these additional items at Kroger:
Organic Ginger Root- $1.20 (1 root)
Simple Truth Organic Coconut Sugar – $3.99 (16 oz)
Kroger Dijon Mustard- $1.00 (12 oz)
Flora Plant Butter Brick- $3.29 (8 oz)
Kroger Caraway Seeds- $4.39 (1.62 oz)