Greens-n-Beans Soup

This hearty and down-to-earth soup is hard to stop eating, especially on a cold day! The broth is simple and absolutely delicious, perfect for simmering veggies and soaking up with bread.  Soups are great dishes to be creative and improvise with, so use what you have available and have fun! Using a basic broth (in this recipe, the first 9 ingredients) your soup will have fantastic flavor.
Serves about 4
Ingredients:
3 Tbsp olive oil
1 onion, medium sized, finely chopped
3 garlic cloves, finely chopped
1 - 14oz can of tomatoes, diced or pureed
6 cups broth or water (or a mixture of both)
1/2 cup dry white wine
1/2 tsp dried herb seasoning mix, or use what dried herbs you have available
1/4 tsp red pepper flakes (optional)
1/4 tsp salt and pepper each
1 bunch of greens (such as kale, chard, spinach, etc.), chopped into 1/2 inch slices
1 - 15oz can of beans (such as cannellini, kidney, etc.), drained and rinsed
1-1/2 cup diced potato (about 1-2 potatoes)
2 Tbsp fresh chopped herbs (such as basil, parsley, cilantro, etc.)
Shredded cheese for garnish, such as Parmesan

Heat the oil over medium heat and saute the onion until soft, about 5 minutes, then add the garlic and saute for 1 more minute.  Add the tomatoes and simmer about 5 minutes to concentrate the flavor.  Then add the broth or water, wine, dried herbs, red pepper flakes, salt and pepper, greens and stir well.  Cover, increase heat to medium-high, and bring to a boil, then reduce heat to medium-low and simmer gently for about 30 minutes, stirring occasionally. Add the beans, potatoes and fresh herbs and simmer another 15 minutes or until beans and potatoes are tender. Adjust seasoning to taste.  Serve with grated cheese and crusty bread.  Enjoy!

Braised Red Cabbage

This method of braising red cabbage makes for a melt-in-your-mouth dish! Cabbage is a healthy and hearty veggie that has a fairly long shelf life in the fridge. You could also try adding shredded beets or other veggies. 
Serves about 3
Ingredients:
1/2 head red cabbage, cored and thinly sliced
2 Tbsp olive oil
1/2 onion, medium sized, thinly sliced
2 garlic cloves, finely chopped
1/2 cup dry red wine
1 bay leaf
1/4 tsp each salt and pepper (or to taste)
1/4 tsp red pepper flakes (optional)
3 Tbsp balsamic vinegar

Heat the oil over medium heat and saute the onion for about 5 minutes to soften, add the garlic and saute another 1 minute.  Add the cabbage and saute about 3 minutes to slightly soften while stirring well.  Add the wine, bay leaf, salt and pepper, red pepper flakes and stir well.  Cover and bring to a simmer over med-high heat then reduce heat to med-low for a slow simmer. Simmer for about 30 minutes, stirring occasionally.  Add the balsamic vinegar and simmer another 30 minutes, again stirring occasionally.  Remove cover and simmer to evaporate extra liquid, stirring frequently, if needed.  Enjoy! 

Wild Rice & Mushrooms with Domesticated Chicken Sausage & Veggies

This hearty rice dish is rich, earthy and versatile!  With wild mushrooms in season here, there are numerous types of mushrooms available at the local grocery store.  Forest Nameko mushrooms were used this time but you can substitute whatever you have available.  A hearty rice medley was used but you can use pure wild rice or some other type of mix. With added veggies and sausage this can easily be a main dish, feel free to improvise ingredients as needed.
Serves 2-3
Ingredients for rice:
1 cup wild rice or wild rice mix
2-1/2 cups broth or water, preferably broth (more or less liquid as needed according to directions)
1 bay leaf
1/4 tsp salt

For Sausage & Veggie Saute:
2 Tbsp olive oil
1 onion, medium sized, chopped
2 garlic cloves, finely chopped
1 carrot, medium sized, chopped
4 oz mushrooms, chopped as needed
1/4 lb sausage link(s), diced
1 tsp dried herbs of your choice, such as a mix of thyme and oregano
1/2 cup peas (frozen)
1/2 cup water or broth, more as needed
1 tsp Worcestershire sauce
1/4 tsp each salt and pepper (or to taste)
1/2 tsp hot sauce, Tabasco, etc. (optional, as needed)

Cook rice as directed on package with broth, bay leaf and salt.  I tend to cook wild rice for about 50 minutes then allow to rest/cool for about 5 minutes while covered. While rice is cooking, heat oil over medium heat in a separate pan and saute onion about 4 minutes to soften then add garlic for another 1 minute.  Stir in carrot, mushrooms and sausage and saute another 5 minutes, stirring frequently.  Add the rest of the ingredients and simmer (covered) for about 10 minutes.  Once rice is done, add to veggie mix and carefully distribute enough to mix well and heat throughout, adding broth or water if desired.  Season to taste.  Enjoy!