SOUP

Cool BlueberryIngredients

1 lemon

1 cup (250 mL) dry white wine

1/2 cup (125 mL) liquid honey

6 cracked peppercorns

2 sprigs fresh mint

3 cups (750 mL) fresh or frozen blueberry

1/4 cup (60 mL) plain yogurt

Preparation

Grate rind from lemon; cut lemon in half and squeeze out juice.

In saucepan, bring wine, lemon rind and juice, honey, peppercorns and mint to boil. Reduce heat and simmer until slightly reduced, about 5 minutes. Strain through fine sieve into clean saucepan. Add blueberries; cook for 5 minutes. Refrigerate until cold.

Transfer half of the soup to serving bowl; set aside. Using hand blender, purée remaining soup until smooth; stir into reserved soup. Ladle into bowls. Spoon in yogurt; swirl in using knife.

Tip: Can be pre-made and keep in airtight lid container. Refrigerate up to 2 days.

Mediterranean Mix

Great flavor and healthy balance. Serve with crusty whole wheat bread completes the meal.

Ingredients

1 tbsp (15 mL) olive oil

2 stalks celery, chopped

2 cloves garlic, minced

1 tsp (5 mL) dried basil leaf

1/2 tsp (2 mL) each dried oregano and thyme leaves

Pinch each dried rosemary leaves, crumbled, and pepper

3 cups (750 mL) vegetable stock

1 can (28 oz/796 mL)diced tomato, including juice

1 can (19 oz/540 mL) lentils, drained and rinsed

3 cups (750 mL) fresh baby spinach leaves

freshly grated Parmesan cheese (optional)

Preparation

Heat oil in large saucepan over medium heat. Add celery, onion and garlic and cook until softened, about 5 minutes. Stir in seasonings, vegetable stock, tomatoes, lentils and lemon juice. Bring to a boil, reduce heat and simmer covered for 5 minutes. Stir in spinach leaves until wilted, about 30 seconds. Serve with Parmesan, if desired. Makes 8 cups (2 L), 4 servings.