Pea and Leek Soup

If you prefer the soup to be 100% Vegetarian, you can substitute vegetable stock for the chicken stock.  I prefer to serve with toasted sourdough.  A swirl of cream will make this look nicer and taste richer.

Pea and Leek Soup
Recipe type: Soup
Cook time: 
Total time: 
  • 3 baby leeks, sliced
  • 1-1/2 c. boiling water
  • 1 c. petits pois (peas), frozen
  • 1 tbsp chives, chopped
  • 1 tsp olive oil
  • 1 tbsp chicken stock
  • 1 tbsp cider vinegar
  • salt & black pepper
  1. Place the baby leeks in a small saucepan with the olive oli until the leeks are soft. Add the rest of the ingredients except for the chives, setting them aside.
  2. Simmer until the peas are cooked through. Add the chives to the pan & use a hand blender to blend until smooth, or your preferred consistency.
  3. Serve with warm bread.

Photo Courtesy of M. King on Flickr

Joe’s Quinoa and Kale Stuffed Acorn Squash

Submitted by Joe
Serves 2


1 acorn squash ½ c. quinoa
1 c. water 1 bunch kale
3 tbsp butter salt, pepper, & red chili pepper to taste


1. Preheat oven to 375°F. Cut the acorn squash in half, remove the seeds & clean out the center. Add salt & pepper to the flesh of the squash & place 1 tbsp of butter into the cavity of each squash half.
2. Once the oven is ready, place the squash flesh side up on a baking sheet or casserole dish & bake for 45 minutes.
3. Put the quinoa into a bowl or container & fill it with water until the quinoa is covered. Set aside.
4. Remove the stalks from the kale & discard them. Rough chop the kale leaves & place into a skillet over medium heat along with 1 tbsp of butter. Add salt, pepper, & crushed red pepper to taste & saute until the kale is dark green & wilted, approximately 5-10 minutes.
5. Drain the water from the quinoa. Pour 1 c. of water in a pot, salt the water liberally & bring to a boil. Once boiling, add the quinoa & kale, stirring together. Place a cover on the pot & reduce the heat to low.
6. Remove the squash from the oven. Spoon the quinoa & kale mixture into the cavity of each squash half & serve.

Chef’s Note: Spinach can be substituted for kale if desired.

Mexican Lasagna, or, Tortilla Pie

Submitted by Brad Waller
Serves 8


15 oz. corn (1 can) 15 oz. tomatoes (1 can)
16 oz. fat free refried beans (1 can) 15 oz. black beans (1 can)
15 oz. black olives (1 can) 6 flour tortillas
8 oz. salsa 1 lb. jalapeno jack cheese


  1. Slice the olives using an egg/mushroom slicer.
  2. Divide the diced tomatoes in half.
  3. Save ½ the can of tomatoes & combine the rest of the cans in a large bowl.  Add the salsa & cheese (grated). 
  4. Grease (or spray with Pam) a large round casserole dish approximately the diameter of the tortillas & lay down the first tortilla.  Spoon a layer of mix & repeat the layering until you are out of mix.  Add the last tortilla & the reserved tomatoes & some more cheese, if you like.
  5. Cook for 45 minutes at 350°F.  Slice into 8 pieces & serve.

Chef’s Note: Ounce measurements are estimated.  Basically just use one can of each of the ingredients. Calories are higher than I thought for this, as the olives add minimal volume & lots of calories from fat.  Call it 375 calories if divided in 8, 500 if by 6. Use whole wheat tortillas, skip the olives, & use low fat cheese & this might be healthy.

Brad’s Simple Spaghetti

Submitted by Brad Waller
Serves 4-6


6 oz. tomato paste (1 small can) 12 oz. tomato sauce (1 medium can)
15 oz. stewed or stewed & diced tomatoes (1 large can) 1 pkg spaghetti noodles
salt Italian Seasoning

Carnivore Option

1 lb. ground meat of choice

Vegetarian Option

1 pkg frozen spinach 1 pkg firm tofu


  1. Empty all cans to a medium saucepan on medium heat. Season to taste. Experiment, add you own ideas.
  2. For the carnivorous option, brown the meat & add to the sauce.
  3. For the vegetarian option, drain the spinach & stir into sauce. Squeeze the tofu to drain & crumble into the sauce.
  4. Taste & adjust spices as tofu will dilute flavors a bit.
  5. Boil noodles to desired finish & serve with sauce.