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Sunday, November 23, 2014

What's Cooking - Sunday Edition

Sunday's are not for catching up on the week's work!  I know that as a working Mom, it is so tempting to fill the day with Church and then chores but let's be sure not to do that.  Spend the day reconnecting with each other and restoring your Spirit.  Your week will benefit if you BE INTENTIONAL and take time to recharge - whether that means a long walk with your friends and/or family, spending quality time with your farm menagerie, catching up with a friend over a great cup of tea or sitting down to work on that baby blanket you started a few months ago.   

I like Sunday supper to be easy and healthy so here are a couple of my most favorite recipes.  I hope you enjoy them!  

This is an easy soup to make and has a surprise 
addition:  Parmesan Cheese!  Allow the soup to simmer until the entire block of cheese melts away in the soup and you will have a broth that is rich and delicious…perfect for a Sunday afternoon.  In addition, you can switch out vegetables with what you have and still have a perfect soup that is also easy on the budget. 

My Favorite Vegetable Soup 

1 large onion, diced
3 cloves of garlic, minced
3 stalks celery, diced
3 large carrots, sliced
½ head of cabbage, coarsely chopped
2 cups chopped spinach or kale   
2 medium turnips or potatoes, peeled and cubed
1 cup chopped green beans
1 15 ounce can diced tomatoes
4 cups vegetable broth
1 8 ounce block Parmesan cheese, diced
2 bay leaves
2 tablespoons apple cider vinegar
Salt and pepper to taste
Olive oil for sauteing 

Add a small amount to olive oil to soup pot.  Place pot on medium heat.  Add onion, garlic, celery, carrots and cabbage along with salt and pepper to taste.  Saute until wilted.   Add remaining vegetables, tomatoes, vegetable broth and bay leaves.  Heat and simmer until vegetables are tender.  Add diced Parmesan cheese and simmer until cheese is melted away into the broth.  Taste for seasoning and adjust salt and pepper as needed.  Add apple cider vinegar and mix well.  Remove bay leaves before serving. 
Makes 1 ½ quarts of soup.
Copyright Star Schipp - Estle Schipp Farm 2014 

This salad is so easy and can be made with whichever fruits you may have on hand.  I do recommend using a Meyer lemon which gives just that perfect sweet/sour addition that brings out the delicious freshness in your salad.  The creamy Greek yogurt is a great addition too!  Use real maple syrup for a real treat.  

My Favorite Fresh Fruit Salad with Cinnamon Maple Vanilla Yogurt 


4 cups fresh fruit - sliced (I like bananas, pears and berries but use what you have) 
1 Meyer lemon - juice and zest 
1 single serve container of vanilla Greek yogurt (150 grams)
3 tablespoons maple syrup
1/4 teaspoon cinnamon

Place sliced fruit in bowl.  Add juice and zest from the Meyer lemon.  Toss to coat with evenly with juice and zest.  In a separate dish, mix the yogurt, syrup and cinnamon.  To  serve, dish fruit and top with the yogurt sauce.  Makes 4 servings.  
Copyright Star Schipp - Estle Schipp Farm 2014

Remember, this Sunday and every other, BE INTENTIONAL with spending the day resting and restoring.  Everyone will benefit from it.  :) 


Star Schipp   

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