soup n' salad

courtesy of: rachael ray, big orange cookbook
submitted by: missi
serves: 4

go green vegetable soup

- 1 pint grape tomatoes
- 2tbsp extra virgin olive oil
- salt and pepper
- 5-6 scallions, cut into 1-1/2" pieces
- 5c vegetable stock
- 1/2lb green beans, trimmed and cut into 1-1/2" pieces
- 1 bundle of thin asparagus, cut into 1-1/2" pieces
- 1/2lb spinach, stemmed and coarsely chopped
- 1 bundle of arugula, chopped
- 4" thick slices of crusty bread
- 2 garlic cloves, halved
- parmigiano-reggiano, grated

1. preheat the oven to 400.

2. on a rimmed baking sheet, toss the tomatoes in 1tbsp olive oil and season with salt and pepper. roast the tomatoes for 15 min or until they burst. remove the tomatoes from the oven and turn the oven to broil.

3. heat the remaining tbsp of olive oil in a high sided skillet over med heat. add the scallions and wilt for 2 min. add the stock and bring to a simmer. add the green beans and asparagus, return to a simmer and cook for 2-3 min. add the spinach and stir until it's wilted. season the soup with salt and pepper, remove from heat and wilt in the arugula.

4. toast the bread in the broiler until crisp on both sides. rub each slice with 1/2 clove of garlic. place the garlic toast in each soup bowl and ladle soup on top. serve with grated cheese.

vegetable-pita fattoush

- 1 garlic clove, grated
- juice of 2 lemons
- 1/3c extra virgin olive oil
- 1 green bell pepper, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 1 medium red onion, chopped
- 1c fresh flat leaf parsley, chopped
- 1/2c fresh mint leaves, chopped
- 2c pita chips
- salt and pepper

1. combine the garlic, lemon juice, and olive oil in a salad bowl. add the bell peppers, onions, parsley, mint, and pita chips; toss. season the salad with salt and pepper and serve.

image: everyday