Spears-Made

Recipes from the kitchen of Jonathan and Shelby Spears

A couple months ago we started incorporating a “Soup of the Week” to make meal planning and preparing easier- and because soups are easy, nutritious and delicious! The latest one was so good I couldn’t even find time to snap a photo even though we ate it for three days in row! Jonathan made it and I’ve included his loose recipe (he is not a measure kind of guy) and tips below because it was better than any soup I’ve made lately and I can’t wait to have it again!

4 russet potatoes diced

2 medium carrots diced

1 small onion diced

2 ish stalks of celery finely diced

Handful of frozen peas and corn

4 cups vegetable stock

Seasonings to taste:

Italian seasoning

Garlic powder

Cayenne

Salt & Pepper

Directions and Tips: Cook the veggies (except peas and corn) with a good amount of avocado oil, spices other than cayenne and cook it for a while- let them sit and marinate to soak up the oil and flavor (stirring only once and let it sit-make sure you have enough oil so they don’t stick). This will also ensure the veggies cook evenly (nothing worse than al dente celery in your soup). Once veggies soften, add broth and bring to a boil. Add peas, corn and cayenne (to taste) and simmer for 20 or so minutes until all veggies are done and soup tastes great!

Greek Salad Dressing
(Makes enough for about 2-3 salads)
1/8-1/4 c olive oil
1/4 c red wine vinegar (*can sub apple cider vinegar)
2 cloves fresh garlic minced
1-2 tsp. dried oregano
1 T. dijon mustard
1/2 T honey (to taste)
Juice of 1/2 a lemon
Pinch of salt & pepper

Put all ingredients in a bowl or mason jar and whisk or put the lid on and shake it up. This makes about enough for two or three salads. You can make more, adjust portions accordingly and to taste. Measurements are a bit of a guesstimate as I eye-balled this. Taste as you go. Pour over greens with feta, olives, red onion, cucumber and tomato (add-ins: peppers, croutons, sunflower seeds …)