today’s recipe comes from our new intern naomi! i haven’t had a chance to “formally” introduce you guys to her yet but i will soon :)
These random days of gorgeous spring weather we’ve been experiencing, have me thinking one thing – SUMMER. My friends and I have already jumped the gun and pulled out the vinyl records and grill for summer-like evenings outside. My mind is on warm weather and night time meals, so I wanted to share a simple soup recipe paired with some delicious cornbread. I especially love this cornbread recipe because it is made with yogurt instead of butter. The meal is simple, light, and perfect to eat at the picnic table in the backyard with friends!
Both recipes come from my Moosewood (an organic and vegetarian restaurant based in Ithaca NY) cookbook which has proven to be a favorite of mine.
Cream Spinach Soup
1 Large Onion
2 Medium Potatoes, peeled & chopped
3 Cups of Water
2 Tsp Salt
1lb. Spinach, cleaned & stemmed
5 Med Garlic Cloves, peeled only
1.5 Cups Milk (can be low fat, I like 2%)
White Pepper and Nutmeg to taste
- Place onions, potatoes, and water in a large saucepan. Bring to a boil and then cover and simmer until potatoes are fully cooked.
- Remove from heat, add spinach and garlic, cover and set aside.
- Heat up milk in a large skillet.
- Puree spinach and potato mixture.
- Once pureed, stir in heated milk, white pepper, and nutmeg.
2 Tbsp Brown Sugar
2 Egg Whites
¾ Cup Greek Yogurt (can be nonfat)
1 Cup Cornmeal
1 Cup Unbleached White Flour
½ Tsp Salt
1 Tbsp Baking Powder
- Preheat oven to 350˚F
- Grease an 8”
- In a large bowl, beat together the brown sugar, yogurt, and eggs until frothy.
- In a smaller bowl, mix together cornmeal, flour, salt, and baking powder.
- Gently fold the dry ingredients into the wet until just mixed together.
- Pour batter into pan and bake for 20-25 minutes.