Thai Tofu (or Chicken) and Winter Squash Stew

2-3 leeks, washed and chopped (white and light green parts)

2 Tbsp oil (peanut or other flavorless oil)

2 garlic cloves

2 jalapeno peppers, minced

1 Tbsp chopped ginger

1 Tbsp curry powder

1 tsp brown sugar

3 Tbsp tamari sauce

15 oz can coconut milk (unsweetened)

1 ½ lbs butternut squash, peeled and diced into ½" cubes

salt

10 oz pkg silken firm tofu, cut into ½" cubes (or diced, cooked chicken)

Juice of one lime

1/3 C raw peanuts

¼ C cilantro, chopped

(green peas)

Brown Rice

Cook leeks in oil about 3 min. Add garlic, jalapenos, & ginger, cook 1 min. more. Add curry, sugar & soy. Reduce heat to med., cook a few min. more. Add 3 C water, coconut milk, squash, tofu (or chicken) and 1 tsp salt (and peas if desired). Bring to a boil, lower to simmer, cover for 15 min. Taste for salt. Add lime juice. Serve over rice with nuts and cilantro.  SO good!

• 2 boneless, skinless chicken breasts
• 6 cups chicken broth
• 1 small onion, peeled and cut in half
• 1 small carrot, peeled
• 1 bay leaf
• 1/2 teaspoon salt
• 1 cup (dry) long grain rice
• 2 eggs
• 1/4 cup freshly squeezed lemon juice
• 2 tablespoons finely chopped parsley
• sea salt, to taste
• ground pepper, to taste

Bring chicken broth, onion, carrot, bay leaf and salt to a simmer. Add chicken breasts, cover and poach (gently simmer over low heat) for 30 minutes. Remove chicken breasts, let cool slightly and pull or cut chicken into strips. Set aside. Strain soup and return to boil. Add rice and gently simmer for 20 minutes, then add chicken back to soup for another 5 minutes.

Whisk eggs until they are frothy, and whisk in lemon juice. Add a cup of the hot soup, very slowly, whisking while you pour it in. Add another cup in the same manner. Take soup off the heat and add egg mixture into it. Sprinkle with parsley, season with salt and pepper and serve.

Pair this with a green salad for a light lunch

Nonstick vegetable oil spray
3/4 cup chopped onion
2 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
3/4 teaspoon chili powder
4 cups canned vegetable broth
4 tablespoons chopped fresh cilantro

4 6-inch-diameter corn tortillas, cut into 1/2-inch-wide strips
1 1/2 cups chopped tomatoes
2/3 cup canned black beans, rinsed, drained
2/3 cup chopped zucchini
1 1/2 tablespoons minced seeded jalapeño chili

Spray large nonstick saucepan with vegetable oil spray. Add onion and garlic; cover and cook over medium-low heat until almost tender, stirring often, about 5 minutes. Stir in tomato paste, cumin and chili powder. Add broth and 2 tablespoons cilantro; bring to boil. Reduce heat; cover and simmer until flavors blend, about 15 minutes. (Can be made 1 day ahead. Cover; chill. Bring to simmer before continuing.)

Add tortillas, tomatoes, beans, zucchini and jalapeñp to soup. Cover; simmer until zucchini is tender, about 5 minutes. Season with salt and pepper.

Ladle soup into bowls. Sprinkle with remaining 2 tablespoons cilantro.

 [ send green star]

The variety of the vegetables, two kinds of legumes, and the Italian trick of cooking a bit of parmesan rind in the soup for added flavor create a palate-pleasing minestrone miles beyond the bland bean-and-pasta version so often served. The soup is flexible too; add your favorite vegetables or use whatever is bountiful in your garden this harvest. Prep and Cook Time: 1 hour. Notes: This soup keeps frozen for up to 3 months.

1 bunch Swiss chard, rinsed thoroughly
4 medium tomatoes
2 cans (14 1/2 oz. each) cannellini beans, rinsed and drained, divided
2 tablespoons olive oil
4 cloves garlic, minced
2 medium carrots, peeled and cut into 1/4-in. dice
2 medium zucchini, quartered lengthwise and cut into 1/4-in. pieces
1/2 teaspoon salt
1/2 cup dry white wine
2 cups shredded savoy or green cabbage
1 can (14 1/2 oz.) chickpeas (garbanzos), rinsed and drained
 3- to 4-in. parmesan cheese rind
4 cups reduced-sodium chicken broth
 About 1/2 cup freshly shredded parmesan