Sample Recipes

Big Mo Minestrone

Minestrone means "big soup" in Italian and there are as many variations as there are cooks. I've used some of the classic minestrone vegetables, but my friend Elena says don't hesitate to add any vegetable your heart desires. Serve this with lots of freshly grated parmesan and good hearty bread to build momentum for your next game.

1/2 cup extra virgin olive oil
1 tablespoon butter
2 cloves garlic, minced
1 large onion, diced
2medium carrots, sliced
1 medium potato
1 15-ounce can diced tomatoes
1 teaspoon dried oregano
2 teaspoons salt
4 cups chicken broth
1 cup fresh or frozen corn
1 cup green beans, cut into 2-inch pieces
1 15-ounce can kidney beans, drained and rinsed
black pepper
¼ cup chopped fresh basil
parmesan cheese

In a large soup pot over medium heat add olive oil, butter, garlic, and onion. Saute until onion is soft. Add carrots, celery, potato and saute about 5 minutes more. Add tomatoes, oregano, salt and chicken broth. Bring heat up to simer. Cover and cook 15-20 minutes. Add corn, green beans and kidney beans and simmer for another 5 minutes or until green beans are tender. Stir in black pepper to taste and fresh basil. Serve with freshly grated parmesan on top.

Preparation time: 1/2 hour
Makes 6-8 servings

Quick Lemon & Garlic Quinoa Salad

Quinoa has an excellent nutritional profile (10.5 grams of protein per cup). This unique whole grain, which was the staple food of the Incas, is also rich in calcium and iron. I find myself getting very hungry for this salad. I have used a boiling method, not unlike cooking pasta, for cooking this grain.

1 cup dry quinoa
8 cups water
Pinch of sea salt
½ cup carrots, chopped
¹/₃ cup parsley, minced
¼ cup sunflower seeds Dressing

2-3 cloves garlic, minced
¼ cup freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
2 tablespoons tamari or shoyu

Rinse quinoa with warm water and drain through a fine strainer. Place quinoa in 3-quart pan and dry-roast on low heat (about 5-8 minutes). Stir grains constantly until they begin to change color and give off a nutty aroma. Bring water to boil in a large pot. Add salt and toasted quinoa to boiling water. Boil for 10-12 minutes. Remove from heat and drain quinoa through a large strainer (in the same way you would prepare pasta).

Prepare dressing and place in a large bowl. Add carrots, seeds, and parsley. Add cooked quinoa and toss well. Serve at room temperature or chilled.

Preparation time: 15-20 minutes
Makes 4-6servings

FOR BABIES 6 MONTHS & OLDER
Reserve some plain cooked quinoa. Puree quinoa with water or breast milk.