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Broccoli & Lemon Soup

Whether or not you correlate your resolutions with the start of a new calendar year, I think we all seek to make better choices regardless of the month. Even if it’s simply “I ate 7 rations of bacon for breakfast, better have a healthy lunch and dinner.” The balanced life–as those in the health and wellness community so often dub it.

Well, as much as I am part of the opposition when it comes to hip catch phrases–No, that meal you made on your instagram story is not LIT or ON POINT–the phrase balance is one I am completely behind. I frequently call in light pinch hitters for meals, in order to balance a day filled with or following indulgence. Soups made from fresh vegetables and pure stocks are perfect for this call of duty and are light on effort (most of the time, mind you.) This means that baked potato soup and New England clam chowder sadly don’t count as light, clean pinch hitters, just because they are soups–not that you didn’t realize this but I feel the need to clarify.

This beautifully green and bright soup takes 15 minutes, up and down, and keeps beautifully in the fridge for at least 3 days. I wouldn’t mind a block of cheddar cheese mixed into it but please refrain yourself. It is, after all, about balance.

Ingredients Serves 4
1 tablespoon extra-virgin olive oil
1 shallot, sliced
2 cups raw broccoli florets
1 tablespoon roasted garlic (about 3 cloves) or 1 teaspoon raw garlic (1 small clove)
1 1/2 cups baby spinach
4 cups vegetable stock (32 ounce box)
1/4 cup fresh lemon juice
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 teaspoon lemon zest, for garnish

Directions
1. Heat the olive oil in a large saucepan.
2. Add the shallot and garlic to the pan and sauté until translucent, about 2 minutes.
3. Add the vegetable broth and bring to a boil.
4. Add the broccoli and reduce the heat to simmer. Cook broccoli until just tender, about 2-3 minutes. (If desired for garnish, set aside a few florets of cooked broccoli, at this point)
5. Remove from heat and stir in baby spinach, lemon juice, and salt & pepper. Blend the soup with a stick/immersion blender or blend in batches in a stand blender/food processor until just smooth.
6. Finish the soup with reserved broccoli florets and lemon zest.

Glorious Greens Pesto & Fresh Peas Spaghetti

Most all of us love a classic basil pesto but sometimes, it’s that song stuck in your head that you just want out–even though you still love it. This pesto has a touch of basil, to soothe the need for familiarity, but brings three other greens to the table to break up the routine–kale, baby spinach, and fresh mint. English peas, although in peak season, see spurts of availability all year. If all else fails, frozen peas are a perfect substitute for this simple and fresh main dish.

SERVES 4

INGREDIENTS

For the pesto:
1/2 cup fresh basil
2 tablespoons fresh mint
1/4 cup fresh curly kale
1/4 cup fresh baby spinach
1/2 cup extra virgin olive oil
1/4 cup parmesan cheese, grated
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon kosher salt
2 tablespoons water

For the pasta:
1 pound spaghetti
1 tablespoon kosher salt (for salting pasta water)
1 cup english peas, shelled
1 tablespoon extra virgin olive oil
1 tablespoon water
1/4 cup pasta cooking water
1/4 cup parmesan cheese, grated (for garnish)

DIRECTIONS

Bring a large pot of water to a boil. Salt boiling water and cook spaghetti accordingly to the package directions, to al dente.

While the spaghetti cooks, combine all of the pesto ingredients into a food processor or blender. Blend until smooth. Add more water, if necessary, to achieve a smooth consistency.

Add remaining olive oil, for the pasta, in a large skillet that is over medium heat. Heat olive oil for 30 seconds and add the fresh peas. Let the peas sauté for a minute before adding the water and covering the skillet with a lid. Let peas steam for an additional 30 seconds. Turn off the heat.

When pasta is done, add the hot noodles to the skillet of peas. As a quick reminder, do not drain the pasta before reserving the pasta cooking water.

Finish the dish by plating the spaghetti and peas, topping with a healthy portion of pesto and a sprinkle of cheese.