Leek Celery Carrot Potato Soup

olive oil

1 leek, halved & sliced

2 stalks celery, sliced

4 carrots, halved & sliced

8 oz small yukon gold potatoes, halved & sliced

salt / pepper

1/2 tsp coriander

1/2 tsp ginger

1 quart broth

3 good dollops of plain full-fat yogurt

saute veg slowly in olive oil until softening

add potatoes / seasonings / broth

bring to a boil, then simmer until potatoes done

off heat

wandblend briefly, leave lots & lots of chunks

divide soup into 3 food storage containers

wait 3-5 minutes

add dollop of yogurt to each container, stir gently

Broccoli Spinach Lasagna

olive oil

1 broccoli crown, sliced half inch thick, then fork-sized

1/2 red onion, sliced lengthwise

salt / pepper

2 ounces spinach

5 ounces egg noodle

1 egg

8 ounces ricotta

nutmeg / salt / pepper

8 ounces marinara sauce

grana padano cheese

roast broccoli / onion in oil / salt / pepper @ 400° for 15 minutes

remove from oven & fold in spinach until it wilts

cook noodles 7 minutes, drain, rinse in cold water

mix together egg / ricotta / nutmeg / salt / pepper

oil a square 9” pan

layer noodle / veg / ricotta / noodle / veg / ricotta / noodle

pour marinara sauce evenly over top

generously grate cheese over all

bake 15 min in 350° oven

set under broiler for 2-3 minutes if you want it gently browned