Creamy Cauliflower Soup with Dill

Cauliflower is one of my favorite vegetables because it can be easily transformed into almost anything and you know whatever it’s turned into is gonna be hella creamy. I use it in so many recipes because I just can’t get enough! Dill on the other hand is not something I use often, but when I do I’m always left wondering why I don’t use it more. This soup makes ALOT. It’s perfect as a meal prep option at the beginning of the week or if you’re hosting a large get together. This soup is cozy and warm, but the dill brings a freshness that these winter days call for.

Creamy Cauliflower Soup with Dill

• 2 medium heads of cauliflower, cut up into 2” chunks

• 7 cups water

• 1 onion, diced

• 2 tablespoons coconut oil

• 3 cloves garlic, minced

• 1/2 cup dill, plus more for garnish

• 1/2 teaspoon salt

• more salt and pepper to taste

Heat a large pot over medium heat. Place the coconut oil in the pot and allow to melt. Add in the onions and salt and allow to cook until just soft, 3-5 minutes. Add in the garlic and cook for 1 minute. Add in the cauliflower, dill, and water. The water might not fully cover the cauliflower, but that’s okay. Bring the water to a boil, cover the pot, and then reduce the heat to a low simmer. Cook for about 20-25 minutes or until the cauliflower is soft. Allow to cool slightly. Then in small batches transfer the soup to a high-speed blender or food processor and blend until smooth. Place the soup back into the large pot and season with salt and pepper to taste. Garnish with additional dill. Serve warm or store in an airtight container in the fridge for up to 5 days.

Butternut Squash Pasta

Am I even a midwesterner if I don’t say I love Fall? Well here you have it, I LOVE FALL! I dislike the impending weather change, but the flavors and colors surrounding this time of year definitely leave me smiling.

This recipe was obviously an answer to the call that fall places on all of us to get in the kitchen and use up those seasonally sensitive vegetables. I’ve already done my due diligence to pumpkin so I figured butternut squash could use a little time in the spotlight. I kept the ingredients in this recipe minimal to make it approachable, but I promise it does not lack in comfort. Pasta is basically a hug in a bowl and we could all use a hug as we walk into this chillier season, so here’s my hug to you. Stay warm and stay grounded, friends.

Butternut Squash Pasta

• 1 medium butternut squash, pealed and diced

• 2 tablespoons coconut oil, melted

• 1 cup vegetable broth

• 1 medium onion, diced

• 2 cloves garlic, minced

• salt and pepper to taste

• nutritional yeast, optional

• 12 ounces elbow pasta cooked according to package directions (i like this brand for gluten-free)

Preheat oven to 400 degrees. Place butternut squash on a baking sheet and drizzle the coconut oil over the butternut squash. Toss to get the squash fully coated. Sprinkle with salt and bake for 30 minutes.

Meanwhile, prepare the pasta according to the package directions.

Next, using a skillet over medium heat sauté the onion until they are translucent. About 4-5 minutes. Then add in the garlic for about 1 minute. Turn off heat and set aside.

Once the butternut squash is done roasting, place it in a food processor or blender along with the vegetable broth, and sautéed onions and garlic. Blend until well combined. If the salt is too thick to your liking, just add in a little more vegetable broth. Salt and pepper to taste.

Combine with the cooked pasta and serve. Top with nutritional yeast if desired.

Throw Together Spring Roll Bowls

I’m like super into spring rolls, but sometimes the amount of work and ninja skills required to get them rolled up perfectly, isn’t worth the hassle. Enter, this quick throw together spring roll bowls. All the deliciousness of a spring roll, without the hassle of getting the rice wrapper to cooperate. Are we winning? Or are we winning?

Throw together spring roll bowls

makes 2 bowls

• a handful of fresh mint

• a handful of fresh basil

• 1 mango, peeled and cut into thin slices

• 1 avocado, peeled and cut into thin slices

• 2 ounces vermicelli rice noodles

• lime slice

optional

• microgreens

• radishes, sliced thinly

• edible flowers

• cucumbers, sliced thinly

• sesame seeds

The Peanut Sauce

• 2/3 cup peanut butter

• 2 teaspoons tamari

• juice of 1 lime

• 3-4 tablespoons of water

• 1 teaspoon sriracha

Bring a pot of water to boil and the vermicelli rice noodles according to the package directions. Rinse with cold water, drain, and set aside. Rinse with cold water until the noodles have cooled thoroughly.

For the peanut sauce, use a small mixing bowl to combine the peanut butter, tamari, lime juice, water, and sriracha. Add more sriracha to taste.

Toss the noodles with the peanut sauce and then top with the mint, basil, avocado, mango, and whatever ever additional ingredients you choose. Best serve immediately and chilled.

Note: If you keep the peanut noodles separate from the toppings you can easily take this as an on-the-go lunch.

Quick Mango Avocado Spring Rolls With Peanut Sauce

Spring rolls have become one of our favorite hot weather dinners and since temperatures have been hanging out in the higher 90’s this week I figured you might need this recipe in your life. These spring rolls are so refreshing and can be made with almost anything you’ve got on hand. If we’ve got the rice wrappers and the rice noodles, you’re on our way to a delicious and filling dinner. I love using mango to add a little sweetness and avocado to add a little creaminess. Radishes, edible flowers, and cucumbers can also be used to to add more variety in color. If you’ve never made spring rolls before rest assured that you can do this. The process can be a little intimidating so I’ve kept the ingredient list minimal. Once you’ve got the basics down though, the sky is the limit!

Quick Mango Avocado Spring Rolls With Peanut Sauce

The Rolls

• 1/2 cup mint, loosely packed

• 1/2 cup basil, loosely packed

• 1 mango, peeled and cut into thin slices

• 1 avocado, peeled and cut into thin slices

• 8-10 rice wrappers, depending how much you fill them

• 4 ounces vermicelli rice noodles

optional

• microgreens

• radishes, sliced thinly

• edible flowers

• cucumbers, sliced thinly

The Peanut Sauce

• 2/3 cup peanut butter

• 2 teaspoons tamari

• juice of 1 lime

• 3-4 tablespoons of water

• 1 teaspoon sriracha

Bring a pot of water to boil and the vermicelli rice noodles according to the package directions. Rinse with cold water, drain, and set aside until you are ready to assemble the rolls.

For the peanut sauce, use a small mixing bowl to combine the peanut butter, tamari, lime juice, water, and sriracha. Add more sriracha to taste.

Have your mint, basil, avocado, mango, and whatever additional ingredients you wish to put into the rolls ready for rolling.

Fill a shallow dish with about an inch of warm water. One at a time, place the rice wrappers in the water for about 15 seconds. This will soften them just enough to allow them to be folded without breaking. Remove from the water and place on a towel to get a little excess water off. Next layer a portion of the each of the filling ingredients onto the wrapper. Fold the bottom of the wrapper over the filling and tuck the filling under the wrapper. Fold the sides in and continue to roll to form the spring roll. Repeat until all of the ingredients have been used. Eat immediately using the peanut sauce for dipping or store in the refrigerator for up to a few hours.