14
Sep

As most of you know, I go to my local farmer’s market, Franklin Farmer’s Market every Saturday that I’m in town and SO love my time there visiting with the farmers and folks from the community.  Most of the time I buy way too many fruits and veggies for just me and Alex.  So on Friday night when I see I have quite a few more veggies to consume to make room for the next day’s shopping spree at the market…I panic. I panic because I never want to throw away any of the veggies that I know my farmers have worked long and hard to grow. So, I take some homemade chicken stock and throw all my veggies into that to have as a base for the next several days to add in some beans, lentils, cooked sausage or whatever protein source you like.  Drizzle with a nice extra-virgin olive oil and top it with an herbalicious “Pistou” (French version of pesto) and call it a meal. Oh, don’t forget the big hunk of crusty whole-grain bread or Good Grain-Free Bread with butter to complete the deal!  Easy to make and so satisfying to mind, body and spirit!

End of Summer Soup with Pistou (Pesto)

Yield: Serves 6-8

 Ingredients:

2 tablespoons butter
2 tablespoons unrefined coconut oil or extra-virgin olive oil
4 cloves garlic, coarsely chopped
1 big bunch spring onions, cut into ½ inch slices or 1 medium onion chopped
5 cups homemade chicken broth
2 cups green beans, cut into 1 inch pieces
2 cups zucchini, cut into 1 inch pieces
2 cups yellow squash, cut into 1 inch pieces
2 cups Swiss chard, chopped into bite-sized pieces or Kale
2 cups quartered cherry tomatoes or any kind of fresh tomatoes
1 ¾ teaspoons sea salt
¼ teaspoon ground pepper
2 teaspoon fresh lemon juice
Extra-virgin olive oil for drizzling

Procedure:

In a large 6-7 quart soup pot over medium-high heat melt butter and coconut oil, add in garlic and spring onions and sauté for 3 minutes.  Add in chicken broth/stock, green beans, zucchini and yellow squash, bring to a boil and then cook uncovered over medium heat 5 minutes.  Add in Swiss chard and tomatoes and cook another 5 minutes.  Add in sea salt, pepper and lemon juice.  Taste to see if all the veggies are cooked through, season with more salt and pepper if necessary and serve with a heaping teaspoon of “Pistou.”

 PISTOU (pronounced “pea stew”)

 Yield: ¼ cup + 2 tablespoons

 This is the French version of the Italian Pesto without the cheese.  I have a great little herb
garden and I’m always looking for ways to use those herbs.  And you can really use any variety of herbs you like except raw rosemary which might not be the tastiest.  Just throw all the ingredients listed below into a food processor until finely chopped for 1-2 minutes and put a big ol’ dollop on your End of Summer Soup, mix it in and enjoy!

Ingredients:

¼ cup fresh basil leaves, packed
¼ cup fresh mint leaves, packed
¼ cup flat leaf parsley, packed
¼ cup coarsely chopped fresh chives
¼ cup extra-virgin olive oil
2 tablespoons water
½ teaspoon sea salt

Notes:

Homemade chicken broth/stock or other bone broths are some of the most healing foods you can eat.  The broth makes your cooking taste a whole lot better, it strengthens the lining of your intestinal wall so you can more easily absorb the nutrients in good food, it strengthens your bones with all that great gelatin and calcium from the bones and is a great source for lots of other minerals that are “so” missing from our standard  American diet.  So pick up some chicken bones from your local farmer that pasture-raises his/her chickens and get a variety such as: necks, backs, wings and feet, that’s right, feet!
Cook up a big batch and after it has cooled completely start stockpiling all that golden goodness in the freezer and use in the weeks to come.