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Crudite with Pea & Avocado Pesto and White Bean, Lemon & Rosemary Hummus

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Who ever said that serving fresh vegetable is boring? A lot of people I’m sure, but I’m here to tell you it’s NOT, especially when you serve them like this!

veggies2

These veggies get an instant facelift when served on ice and by standing the rainbow carrots and celery stalks upright. It’s just a different way of plating the veggies that gives it a whole new look. It instantly turns a standard crudite platter into a showstopper.  Now that we have the presentation down, let’s talk about these super awesome dips.

Pea and avocado pesto dip is something we’ve been making for a long time.  Not only is it good as a side dip but you can also use it as a pasta sauce (diluted with a bit of pasta water to thin out), or even plated under a protein like chicken or shrimp. If making it as a sauce you  might want to  blend it a little more for a smoother texture. Basically this pea and avocado pesto has all of the glorious flavor of a pesto without the oil. It’s a bit heartier with the addition of the avocado and peas and it’s a definite must try!

Moving on to the white bean and rosemary hummus.  Yum!  Anything that mixes lemon and rosemary together is an instant hit.  White beans give this hummus a different spin than a traditional hummus made with garbanzo beans.  The lemon lightens it up and makes it absolutely irresistible and the rosemary adds an earthy flavor.  These dips are equally amazing so it’s really best if you jus try both!

Crudite with Pea & Avocado Pesto and White Bean, Lemon & Rosemary Hummus
 
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Ingredients
For the Crudite:
  • Assorted vegetables of your choice - we used rainbow carrots, cherry tomatoes, snap peas, radishes and celery
  • Ice - Depends on size of bowl you are using
For the Pea & Avocado Pesto:
  • 2 C. organic frozen peas - can bring to room temp but not necessary
  • 1 medium avocado
  • juice of 1 large lime or 2 small limes
  • 1 C loosely packed fresh chopped basil
  • 1 cloved garlic, minced
  • 2 Tbsp water
  • ½ tap kosher salt
  • ¼ tap coarse black pepper
  • 1 Tbsp pomegranate seeds to garnish (optional)
For the White Bean, Lemon & Rosemary Hummus:
  • 1 - 15.5 oz can cannellini beans. rinsed and drained
  • 2 Tbsp fresh lemon juice
  • zest from 1 medium lemon
  • 1 clove garlic, minced
  • 2 Tbsp fresh, chopped rosemary
  • 2 Tbsp good quality olive oil + 1 tsp for drizzle (use lemon infused olive oil if you have that instead)
  • ¼ tsp kosher salt
  • ¼ tsp course ground black pepper
Instructions
For the Crudite:
  1. Fill a large bowl with ice. Place vegetable upright in the ice
Pea & Avocado Pesto:
  1. Add all ingredients to blender, or use an immersion blender, and blend. It's okay to serve this slightly chunky or smooth, whatever way you prefer. Garnish with fresh pomegranate seeds if desired.
For the White Bean, Lemon & Rosemary Hummus:
  1. Add all ingredients together in a blender, or use an immersion blender. The consistency is up to you whether you like a smoother texture or slightly chunky. Blend accordingly. This is best when made at least 1 hour in advanced and stored in the refrigerator. Drizzle 1 tsp olive oil on top to serve.

Nana’s Gazpacho with Fresh Crab & Avocado

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Keeping in the spirit of Sunday night family dinner, we headed to my mom’s (Kari’s) house last weekend for some gazpacho. Summer is officially over on the calendar, but it’s still ridiculously hot in AZ.  Nothing is better on a hot day than a glass of chilled white wine and this cold soup.  No prep pics for this dish since I was off the hook for cooking.  Lucky for us, my mom was kind enough to share her recipe with us.  This is a must make if you are a gazpacho fan.  Definitely throw this together ahead of time because the longer this soup sits in the fridge, the better it gets.

Gazpacho is basically a blend of tomatoes, cucumbers, bell peppers and tomato juice with some other ingredients to finish it off.  It’s super easy to throw together and it is so fresh and light.  My mom likes to top her gazpacho with fresh crabmeat, avocado and parsley.  Definitely don’t skip the crab and avocado, it elevates the soup to the next level and really makes it more of a meal.

Try out some of other soup recipes like our favorite tomato soup:

http://www.goodthymekitchen.com/best-tomato-soup-ever/


Nana’s Gazpacho with Fresh Crab & Avocado
 
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Serves: 8-10
Ingredients
  • 2 red bell peppers, seeded, cored and chopped
  • 2 English cucumbers, skin left on - seeded and chopped
  • 10 tomatoes on the vine, halved and seeded
  • 1½ medium red onions, roughly chopped
  • 4 cloves garlic, pressed
  • 6 C. tomato juice
  • ½ C white wine vinegar
  • ½ C good quality olive oil
  • kosher salt to taste - up to 1 Tbsp if needed
  • cracked pepper to taste
  • 1 avocado, cubed
  • ½ C fresh lump crab, shelled
  • ¼ C italian parsley, chopped
Instructions
  1. Using a food processor, individually add the bell peppers, cucumbers, tomatoes and red onions and pulse individually until coatsley chopped and broken down. Add to a large bowl. Add garlic, tomato juice, vinegar and olive oil to the bowl and stir. Season with S&P to taste.
  2. Allow to sit in the fridge covered in an airtight container at least overnight and up to a few days before serving to allow flavors to develop.
  3. Serve chilled, garnish each bowl with divided crab meat, chopped avocado and parsley.

Pomegranate Roasted Brussels Sprouts

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We absolutely love these pomegranate roasted brussels sprouts and if you also happen to be a fan of roasted brussels, you are going to love this recipe.  Roasted brussels sprouts are literally like healthy, salty french fries.  Not going to lie, my husband and kids really do not feel they way that I do about these delicious little gems but literally, that just means more for me and I’m not ashamed of that.  Is it possible to eat too many brussels sprouts?  Well, maybe but that’s simply because of the high fiber content and well, we know what that can mean for some people.  But oh well, I say, just deal with it because they are really that good.  Just how good are brussels sprouts on the nutritional spectrum?  These guys are loaded with vitamin B6, potassium, iron, vitamin K and vitamin C.  Are you convinced yet?  Well, add in the beautiful pomegranate seeds and delicious sweet pomegranate molasses and you are in business.

To begin, clean the brussels sprouts and slice them in half.  Line a baking sheet with parchment paper, place the sprouts in a bowl and toss with olive oil.  Then spread them out on the baking sheet and season with salt and pepper.  Pop them into the oven and roast for  20 minutes until they are a beautiful golden brown color.

When they come out of the oven, try not to eat the whole pan. This part really is a challenge for me.  The crispy, salty leaves are literally heaven!  Transfer them to a bowl and drizzle the pomegranate molasses, add in the pomegranate seeds and top with some beautiful orange zest.  This dish is absolutely beautiful.  It’s perfect for entertaining and would make a great side dish for Thanksgiving.

 

 

Pomegranate Roasted Brussels Sprouts
 
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Serves: 4
Ingredients
  • 2 lbs brussels sprouts
  • 2 Tbsp good quality olive oil
  • kosher salt and cracked pepper
  • 1 Tbsp pomegranite molasses
  • 3 Tbsp fresh pomegranate seeds
  • zest of 1 medium orange
Instructions
  1. Preheat oven to 425 degrees.
  2. Cut ends off of brussels sprouts and cut in half. Remove any brown outer leaves.
  3. Place trimmed brussels sprouts in a bowl and toss with olive oil. Spread evenly over a parchment lined rimmed sheet pan. Season with S&P.
  4. Roast for 20 minutes until golden brown and slightly charred.
  5. Remove from oven, transfer brussels sprouts to a bowl. Toss with pomegranate molasses and fresh pomegranate seeds. Top with fresh orange zest to serve.

Grilled Salmon with Oven Roasted Veggies & Lemon Dijon Sauce

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Grilled salmon with oven roasted veggies is your new easy, healthy and delicious weeknight dinner.  It’s also really quick to whip up so there are no excuses as to why you can’t eat healthy on a busy weeknight!  This recipe right here is exactly what you have been looking for.  We used some of our favorite veggies that we had on hand for this one tonight and I’m not gonna lie, it was really really good.  It would be rude if we didn’t share this one with you.

Start by preheating your oven so it gets nice and hot while you are prepping the rest of the dish.

Toss the broccoli, asparagus, tomatoes and garlic in a bowl with a little olive oil, then spread them out on a parchment lined sheetpan and sprinkle with kosher salt.

Pop them into the oven and set the timer for 15 minutes.

While the veggies are doing their thing in the oven, you can whip up the lemon dijon sauce.  On a side note, sauces and dressings are literally game changers and they don’t have to be complicated.  We do a ton of homemade dressings and sauces and they are never more than a few ingredients whipped up in the blender.

For this sauce, all you need is shallot, honey, dijon, greek yogurt, lemon, and olive oil.  That is it!  Add them all into a blender minus the olive oil and blend them up.  Slowly add the olive oil until it’s nicely immulisified.  Season with a little salt and pepper and set it aside.

Season the salmon with a little olive oil and kosher salt and sear it flesh side down on an oven proof grill pan.  It’s best if the pan is nice and hot so you get those pretty grill marks on the salmon.  Cook for 3 minutes then turn the fish over and cook for an additional 3 minutes.

To top it off, place the salmon in the oven with the veggies and cook for another 3 minutes.  Keep an eye on everyone as we don’t want any burning to take place!

Remove the veggies and salmon from the oven, plate them and drizzle with the lemon dijon sauce.  Enjoy!  This dish has the potential to make it into the weekly rotation more than once!

 

 

Grilled Salmon with Oven Roasted Veggies & Lemon Dijon Sauce
 
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Serves: 2
Ingredients
  • 1 lb center cut wild salmon filet, cut into 2 equal portions (skin on)
  • 1 clove garlic, pressed
  • 1 Tbs + 2 tsp good quality olive oil
  • 1 C mini hierloom tomatoes, halved
  • 1 C brocolli, chopped into small florets
  • 6 spears asparagus, chopped at an angle - tough stalks discarded
  • kosher salt
For the Lemon Dijon Sauce:
  • 1 shallot, chopped
  • 1 Tbsp raw honey
  • 1½ Tbsp dijon mustard
  • 1 Tbsp 0% greek yogurt
  • juice of 1 large lemon
  • ¼ C olive oil
  • kosher salt to taste
Instructions
  1. Preheat oven to 425 degrees
  2. In a medium bowl add garlic and 1 Tbsp olive oil. Add tomatoes, brocolli and asparagus and toss to coat.
  3. Line a small rimmed sheetpan with parchment paper. Spread veggies out evenly across pan. Sprinkle with kosher salt.
  4. Set oven timer for 15 minutes.
  5. While the salmon is cooking add shallot, honey, dijon and lemon juice to a blender or use an immersion blender. Blend on high until pureed. With the blender running slowly drizzle in olive oil. Season with kosher salt to taste. Set aside.
  6. Heat an oven-proof grill pan over medium high heat. Coat salmon flesh with remaining olive oil. Season with kosher salt.
  7. Sear salmon flesh side down for 3 minutes until golden brown sear marks appear. Flip the salmon with a spatula and cook with skin side down for an additonal 3 minutes. Time the salmon being done on the stove with the oven timer turning off.
  8. Transfer salmon (keep on the grill pan) to the oven and set the timet for an additonal 3 minutes. Keep the veggies in the oven as well. Watch carefully as you don’t want the salmon to overcook.
  9. Remove salmon and veggies from oven. Use a metal spatula to slide the salmon off of the skin, place the salmon on serving plates. Top with roasted veggies and drizzle with lemon dijon sauce.

Roasted Red Pepper Zoodles with Goat Cheese

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Looking for a healthy way to change up your pasta night?  Have you ever tried incorporating zucchini noodles into your dinner routine? It’s time to give it a go starting with this easy and healthy noodles recipe with a zingy roasted red pepper sauce.  Top it off with a little goat cheese and you may never go back to regular pasta noodles again.

The vegetable noodle craze is here to stay. If you don’t own a spiralizer you an purchase spiralized zucchini noodles at most every grocery store. The key is to not sauté the noodles for too long, they cook quickly so keep a close eye on them.  Nobody likes a soggy noodle!!

The roasted red pepper sauce is a cinch to zip up in the food processor or blender.  Just add in all of the ingredients, give it a quick pulse and there you have it.  Healthy weeknight cooking doesn’t get much easier than this.

How beautiful and fresh does this look?  Bright and flavorful and packed with flavor, add this to your dinner schedule this week and let us know what you think!!


Roasted Red Pepper Zoodles with Goat Cheese
 
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Serves: 2
Ingredients
  • 12 oz jar roasted red peppers
  • 1 clove garlic
  • zest and juice of 1 medium lemon
  • ¼ C fresh basil, packed
  • ⅛ tsp red pepper flakes
  • 2 Tbsp heavy cream
  • ¼ tsp each kosher salt and cracked pepper
  • 1 tsp good quality olive oil
  • 2 medium zuchinnis, spiralized
  • ¼ C goat cheese, crumbled
Instructions
  1. Using a blender or food processor add roasted red peppers, garlic, lemon juice and zest, basil, red pepper flakes, cream & S&P. Blend on high until completely broken down and mixed.
  2. Add red pepper sauce to a small saucepan and warm over low heat.
  3. Heat olive oil in a large skillet over medium-high heat. Add zoodles, tossing frequently with thongs until they begin to soften.
  4. Transfer zoodles to plates and spoon sauce over the top. Crumble goat cheese to garnish and serve immediately.

Turkey Veggie Chili

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Is there anything better thank one pot cooking?  We think not.  Especially on a cold winter day!  There is really nothing that sounds better than a big warm pot of turkey veggie chili.  At least that’s how we feel.  We love this recipe and have been making it forever!  This dish is perfect for large gatherings and is the standard go to on game day!  After we have it for dinner, the kids actually request it in their school lunch the next day.  That is the ultimate.  We know a recipe is a success when that happens.

Start by browning up the ground turkey in a large dutch oven or stockpot with a little olive oil. We like to add a pinch of salt and pepper just to season up the turkey while it’s cooking because seasoning is best done in layers.  Allow the meat to cook until it begins to brown.  Then add in the minced garlic.  Cook for about one minute then add in the onions, celery, carrots and bell peppers and cook for about another minute.  Add in all of the seasonings, chili powder, cumin, paprika, chipotle chili powder and bay leaves and stir for two minutes.

Now you can add in the tomato sauce, chicken stock, beans and diced tomatoes with the sauce.  Stir everything together and turn down the heat to a low simmer for about 15-20 minutes.  Now, you can just sit back and enjoy the amazing aroma that is happening in your kitchen.  During this time, you can whip up some delicious corn bread or something fun to serve on the side.

We love to put out all kinds of fun toppings to serve with this chili.  Some of our favs or shredded cheese, sliced avocado (duh), jalapeños, diced onion or fresh cilantro!  Yum!  Serve this one up for your next big gathering and you will get to be a guest at your own party!  You can do everything ahead of time!  Sounds like a Win!!

Here’s another one of our favorite cold weather dishes:

Chicken Tortilla Soup – Loaded with veggies

 


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Turkey Veggie Chili
 
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Serves: 6
Ingredients
  • 1 pound ground turkey
  • 3 large carrots - chopped
  • 3 large stalks celery - chopped
  • ½ large yellow onion - diced
  • 1 red bell pepper - chopped
  • 1 yellow pepper - chopped
  • 1 can white cannellini beans (drained and rinsed)
  • 2 cloves garlic - minced
  • 1 Tbsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp chipotle chili powder
  • 2 bay leaves
  • 1 15 oz can tomato sauce
  • 1 15 oz can diced tomatoes with sauce
  • 2 Cups chicken stock
  • 1 Tbsp olive oil
  • salt and pepper to taste
Instructions
  1. Heat a large stock pot or dutch oven over medium - high heat and add in olive oil. Add turkey and cook 5 min. While turkey is cooking, season with a pinch of salt and pepper. Once turkey begins to brown, add in minced garlic and stir for 1 minute.
  2. Add onion, celery, carrots and bell peppers and stir for another minute. Then add in the chili powder, cumin, paprika, chipotle chili powder and bay leaves. Stir for 2 minutes.
  3. Add in tomato sauce, diced tomatoes with juice, beans and chicken stock. Stir to combine and simmer over medium heat for 15 - 20 minutes.
  4. Remove and disgard bay leaves prior to serving.
  5. Serve with toppings of your choice. Sliced avocados, shredded cheese, diced onion, sour cream, fresh jalapenos, cilantro and or hot sauce

Simple Cucumber with Lime

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It’s usually the simplest of food that tastes the best.  I was sitting on the beach last week with my good friend, Tiffany.  She pulled out a container of sliced cucumbers with a squeeze of fresh lime juice which was perfectly seasoned with kosher salt and cracked pepper.  It’s was so simple but it tasted so good.  It’s my new favorite snack, I have a tupperware container in my fridge as I write this that I have been snacking on all day.

It’s funny because it seems like it’s the simplest of recipes on our blog that seem to be the most popular with all of you as well.  As I think of my favorite go-to snacks I think of avocado toast, or fresh heirloom tomatoes seasoned with kosher salt.  Nothing out of the ordinary, just simple, clean food.  So here it is….sliced cucumbers, freshly squeezed lime juice and kosher salt and cracked pepper to taste.  Let it chill in the fridge and you might have your new favorite snack too.  Thank you Tiffany, now we will all think of you as we eat our sliced cucumbers with lime!


5.0 from 1 reviews
Simple Cucumber with Lime
 
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Serves: 4-6
Ingredients
  • 2 cucumbers
  • juice of 2 medium limes
  • kosher salt
  • cracked black pepper
Instructions
  1. Slice cucumbers into approximately ¼ inch slices. Add to a medium bowl, squeeze with fresh lime juice and add S & P to taste. Store in the fridge for up to 3 days.

Roasted Cauliflower with Turmeric, Dates & Pine Nuts

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If you’re a cauliflower fan it’s your lucky day!! This dish puts a different spin on your typical roasted cauliflower, we definitely kicked it up a notch by combining together some unexpected flavors like the star of the show, turmeric.

Stych Photography

Turmeric has some MAJOR health benefits.  It is derived from a root, but when you purchase it at the store you buy it in powdered form…although you can occasionally find it in root form at certain specialty stores.  Anywho…..lets talk about the major health benefits like the studies which show the anti-inflammatory properties, it also helps to reduce the risk of cancer.  The list goes on, turmeric is also found to tame heartburn and an upset stomach and even joint pain.  There are more benefits of turmeric but I think we’ve already bragged enough about this powerhouse ingredient…let’s get back to how to make this bomb dish!

Stych Photography

It’s really quit simple…add your spices to a bowl (turmeric, cumin, nutmeg, cinnamon) throw in the cauliflower and drizzle with olive oil.  Mix it all up and throw everything on a parchment lined baking pan.  Roast for 30 minutes, flipping cauliflower at the halfway point.  During the last few minutes while the cauliflower is roasting, add butter and garlic to a small saucepan and cook until melted.  Chop dates into small pieces and set aside.  Remove cauliflower from the oven and transfer to a serving bowl.  Drizzle butter/garlic over cauliflower and sprinkle with toasted pine nuts and chopped dates.  There you have it cauliflower lovers, simple and ah-mazing side dish that you can have on your table tonight!!

Stych Photography

 

 

Roasted Cauliflower with Turmeric, Dates & Pine Nuts
 
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Serves: 4
Ingredients
  • 1 head cauliflower, cleaned and chopped into florets
  • 2 Tbsp good quality olive oil
  • 1 Tbsp turmeric powder
  • 1 tsp ground cumin
  • 1 tsp nutmeg
  • ½ tsp cinnamon
  • 1 tsp kosher salt
  • 2 Tbsp pine nuts, toasted
  • 4 Tbsp butter
  • 1 clove garlic, minced
  • 6 large medjool dates
Instructions
  1. Preheat oven to 400 degrees. In a medium bowl add olive oil, turmeric powder, cumin, nutmeg, cinnamon and salt and mix. Add cauliflower and toss to coat.
  2. Line a rimmed baking sheet with parchment paper. Spread cauliflower out evenly on baking sheet. Bake 30 minutes, turning halfway through cooking.
  3. While cauliflower is cooking chop dates into small pieces. Add butter and garlic to a sautee pan until melted.
  4. Remove cauliflower from oven and transfer to a serving dish. Drizzle butter over top, sprinkle with toasted pine nuts and chopped dates.

Balsamic Roasted Vegetables

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We are not reinventing the wheel with this one but if roasting vegetables is something you aren’t used to doing, you need to start, pronto!  Sometimes you buy fresh veggies at the grocery store only to get home and watch them sit in the fridge.  Right, anyone else with me on that one?  If you can’t think of a way to incorporate them into a recipe, roasting them is always an option and they taste damn good this way.  If you want to add a little extra zing to your typical roasted vegetables tossed in olive oil and S&P, you need to try this super simple recipe for balsamic roasted veggies.  Adding balsamic vinegar, garlic and dijon mustard will take your veggies to the next level amazing.

 

Aside from serving these veggies as a side for dinner, I love to roast up a bunch of veggies and set them out if we are entertaining for lunch.  I set out a tray of these balsamic roasted vegetables with some assorted cold cuts, cheese and rolls and let guests build their own sandwiches. It makes for an easy lunch that everyone loves and you can sit back, relax and enjoy your company because you won’t be slaving away in the kitchen, all the work has already been done.

These balsamic veggies are also ridiculously good stuffed into a panini sandwich with melty cheese or as part of a wrap.  For this round I roasted baby bell peppers, japanese eggplant and portabella mushrooms. You really can use most any type of vegetable you have on hand so it’s fun to make a different combination every time.  Let us know what combos you come up with!

 

Balsamic Roasted Vegetables
 
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Ingredients
  • 1 japanese eggplant, cut into 1 inch rounds with rounds cut in half
  • 2 portabella mushrooms, sliced
  • 18-24 mini peppers, halved with seeds and membranes removed
  • ¼ C balsamic vinegar
  • 3 Tbsp dijon mustard
  • ⅓ C olive oil
  • 2 cloves garlic, minced
  • 1 Tsp kosher salt
Instructions
  1. Whisk vinegar, garlic and mustard in medium bowl. Gradually whisk in oil. Dressing can be made 1 day ahead. Cover and chill.
  2. Preheat oven to 450°F. Toss vegetables in a bowl with balsamic/dijon dressing. Divide vegetables between 2 large rimmed baking sheets lined with parchment paper, sprinkle with kosher salt. Roast until vegetables are tender and slightly brown around edges, about 30 minutes.
  3. Serve immediately or store in airtight container in the fridge for 5-7 days.

Winter Vegetable Soup

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Winter Vegetable Soup please.  It’s a new year and it’s time to get back to healthy eating, starting with this vegetable soup.  This soup is a great way to clear out your vegetable drawer and provide a hearty and healthy meal at the same time.  I have to admit that my kids gave me some major eye rolls when I told them they were having vegetable soup for dinner, they were less than thrilled.  I was pleasantly surprised when we sat down and all 3 ate their entire bowls.  I actually heard one of them say…”wow, this soup is actually really, really good!” Score!  I know this sounds weird but I get a little giddy inside when I throw 10 different types of vegetables in a bowl and my kids eat everything….I’m always hopeful, but it doesn’t always work out that way.

Okay, so this soup is really easy, it just requires a lot of chopping.  You can either chop as you go or have you veggies already chopped before you start assembling the soup.

Once your veggies are chopped and thrown in your dutch oven or soup pan you can add the chicken broth and chopped tomatoes.  Bring the soup to a boil and reduce to simmer and cover for about 10 minutes until the veggies are cooked through.

Remove the bay leaves and add chopped spinach and S&P to taste and you are all set.  Serve it up with some chopped fresh parsley or grated romano cheese and you have a healthy meal that hopefully your kids will eat too! PS, I served this with a side of broiled Naan bread topped with a sprinkle of cheese because it’s somewhat of a soup rule, at least in our house anyways, that you always need to have a little bit of bread to dip into the soup!

 

 

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Winter Vegetable Soup
 
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Serves: 6
Ingredients
  • 2 tsp good quality olive oil
  • ½ yellow onion, diced
  • 2 leeks, white parts only chopped
  • 2 cloves garlic, minced
  • 3 bay leaves
  • 1 Tbsp chopped thyme
  • 1 medium zucchini, chopped
  • 1 bell pepper (not green), diced
  • 2 medium carrots, chopped
  • 2 stalks celery with leafy tops, chopped
  • 1 28oz can diced tomatoes
  • 5 C organic chicken broth
  • 2 C spinach, stems removed and chopped
  • S&P to taste
Instructions
  1. Heat olive oil in a large dutch oven over medium heat. Add onion and leaks and and saute for 5 minutes. Add garlic and thyme and saute for another minute.
  2. Add remaining ingredients except for spinach and S&P. Bring to a boil and reduce to simmer, continue to simmer with lid on until vegetables are cooked through - approximately 10 minutes.
  3. Turn off heat and remove bay leaves and add chopped spinach. Season woth S&P to taste.
  4. Top with fresh chopped parsley or grated romano cheese.