Carrot Pesto Soup

This simple soup was a hit at the Farmer’s Market.  I wanted a way to use the whole carrot, since the greens were so beautiful.  The pesto can also be used in pasta or other dishes.  It adds a nice contrast to the smooth soup. Ingredients Soup 1 tbsp extra virgin olive oil 1/2 onion

Quinoa and Veggie Bowl

  Ingredients 1 tbsp evoo 1 tbsp butter or margarine 1 sm. onion chopped 1 clove garlic minced 1 carrot thinly sliced 1/2 bell pepper chopped 2 cups shredded fresh greens (spinach, kale or chard) 2 cups cooked quinoa 2 tbsp red wine vinegar Salt and pepper to taste Fresh white cheese (optional) Instructions Sauté