February Recipe Round-up

February and March are all about focusing on using up the winter greens: Hubby and I will be clearing the vegetable beds of the Savoy cabbage, kale, Swiss Chard and radishes. First recipe is a modified white bean and ciabatta soup courtesy of Sunset Magazine. We found that the original recipe needed some modifications as it was too spicy and the anchovies were too fishy of an addition.

Here are the specific modifications:

Use 5 cloves garlic not 10

Use 1/4 teaspoon of pepper flakes instead of 1/2 teaspoon

Swap anchovies for bacon

Swap kale for Savoy cabbage (Swiss chard can be substituted as well)

Items used from the garden: sage, rosemary, Savoy cabbage

Next up is a Savoy cabbage pasta dish, again with some slightly smaller modifications:

Swap prosciutto for bacon for a richer taste

Swap 1 cup chicken broth for 1/2 cup dry white wine (the recipe was too runny with a cup of liquid and wine provided better flavor)

Items used from the garden: sage, Savoy Cabbage

Lastly, Hubby and I have been working on healthier eating. Besides all the cabbage we have been eating lately, we  have been making healthy smoothies for breakfast. Here is my basic recipe:

Mix in Blender to make 2 servings:

One ripe banana

2 cups milk - I have been using soy milk or rice milk

2 servings packaged protein powder (usually 2 scoop fulls)

1 cup fresh berries, or substitute 1/2 cup fresh juice, or 1/4 cup peanut butter

1/4 cup rolled oats for added fiber (optional)

This batch has peanut butter instead of berries or juice - so delicious!

Items used from garden: frozen pomegranate cubes

If you are interested in our other recipe experiments, please go to my Completed Food Experiments Board on Pinterest.