As the days grow increasingly colder as we head towards the start of winter, at least in the northern hemisphere, heartier recipes and soups are especially welcome for dinner, but don’t skimp on the veggies. Try the following recipes to add to your daily servings of vegetables which can help keep you healthy during flu and cold season.
Revithia with Spinach (Chick Pea Soup)
1 package dried chickpeas or garbanzo beans
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
1 can tomato sauce (8 oz.)
1 bay leaf
1/2 cup Greek extra virgin olive oil
Salt and freshly ground pepper, to taste
1 package baby spinach, well-rinsed and drained
Sort and rinse the chickpeas, or garbanzo beans, as they are also known. Soak the beans overnight in a large, deep pot with enough water to cover them by two inches at least. After 6-8 hours of soaking and when you are ready to cook them, drain the soaking water and refill the pot with fresh, cold water enough to cover the beans by at least two inches. Bring the pot to a boil, reduce the heat to medium and skim and discard any foam or scum that forms on top. Simmer with a teaspoon of salt or to taste if you’re watching your sodium. Add the onion, carrots, celery, the can of tomato sauce and the bay leaf and simmer for about 40 minutes to an hour. If in season, a fresh tomato can also be diced and added along with the other vegetables. Add the oil and freshly ground pepper and continue simmering until the beans are tender. Stir occasionally. Keep an eye out and a kettle ready to boil as you may need to add additional boiling water if the chick peas are still crunchy and the water level seems low. When the revithia are done, add the baby spinach and stir, switching off the stove. The heat from the cooked soup will wilt the spinach. Serve immediately with fresh bread, taramosalata, and olives.
Wild Greens Salad with Herbs
3 cups mixed wild greens- chicory, dandelion, arugula, cress
1/2 cup finely chopped green onions
2 tablespoons red wine vinegar
5 tablespoons Greek extra virgin olive oil
1 teaspoon Greek sea salt
1/2 teaspoons freshly ground pepper
3 tablespoons chopped walnuts
Wash the greens and pat dry with a kitchen towel or use a salad spinner to remove the excess water. Chop the greens and place them in a salad bowl with the green onions. In a small bowl, whisk together the red wine vinegar, olive oil, salt, and pepper. Pour the dressing over the greens and toss to coat completely. Top with the chopped walnuts and serve immediately.
Roasted Brussels Sprouts and Cauliflower
1 pound Brussels sprouts, trimmed and cut in half
1 medium cauliflower, broken into florets
2 medium red onions, cut into wedges
4 tablespoons Greek extra virgin olive oil
1/4 teaspoon Greek sea salt
1/2 teaspoon freshly ground pepper
Lemon, to taste
In a mixing bowl, toss the Brussels sprouts, cauliflower florets, and onions with the olive oil, salt, and pepper. Transfer to a large baking pan and bake in 425 degree oven for 20 to 25 minutes or until the vegetables are tender, stirring once about halfway through the baking time. Serve immediately with a squeeze of fresh lemon juice to taste.