Sunday Supper - Pasta, Navy Bean, and Spinach Soup

After a week back East gorging on lobster and pizza I decided to make it a veggie week. I consulted my favorite Vegan cookbook - Skinny Bitch by Kim Barnouin. I've been wanting to try this soup for awhile and figured this week would be perfect. It turned out super fresh and tasty!

1. Heat 2 tablespoons grapeseed oil and add 1 small diced onion and 2 gloves minced garlic. Saute until translucent .

2. Add 1 medium potato peeled and cubed, 2 cups chopped fresh spinach, 2 seeded and chopped medium tomatoes. (I used heirlooms while they are still in season.)

3. Add 1 drained and rinsed can of navy beans, 1 carton low sodium vegetable broth, 2 cups water, salt, pepper and 1 sprig of rosemary. Cook for twenty minutes then add 1 cup cooked small shape pasta. Garnish with fresh basil.

Sunday Supper - Bibb & Radish Salad with Buttermilk Dressing & Honey Glazed Carrots with Parsley

I'm going back East to see family and friends next Saturday where I know I'll pig out on lobster and East coast pizza so I decided to make it a veggie lunch week.

For the salad:

1. Whisk together 1/2 cup buttermilk, 3 tablespoons mayonnaise, 2 tablespoons flat leaf parsley, 1 clove garlic finely chopped, salt and pepper for dressing.

2. Add dressing to one head of bibb lettuce torn, 4 radishes, thinly sliced, sliced chives, and 1 shallot, thinly sliced.

For the carrots:

1. In a large skillet combine 6 medium carrots peeled and sliced. Add just enough water to cover the carrots and cook for 15 minutes.

2. Coat with 1 tablespoon honey, 1 tablespoon olive oil and 1/2 cup chopped fresh parsley.

3. Sprinkle with cayenne pepper and stir on low heat until coated in glaze.

2. Add 1 tablespoons honey and parsley