- adapted from Your Organic Kitchen by Jesse Ziff Cool

serves 6

2 tbsp. butter
1 med. onion, finely chopped
4 cups chicken or veg. broth
1 large potato, chopped
1 large celeriac, peeled and chopped
1 tbsp. chopped fresh thyme or � tsp. dried thyme
1 c. heavy cream
� c. dry white wine (optional)
1 apple, finely chopped
1 c. shredded Cheddar cheese
sea salt and freshly ground black pepper

In a large pot over medium high heat, melt the butter and cook the onion until soft. Add the wine, if using, and cook a few minutes longer. Add the broth, potato, celeriac, and thyme. Bring to a boil over high heat. Reduce the heat to medium low and simmer for 1 hour, or until the vegetables are soft. (I have also made this soup in a hurry and just boiled the roots in the broth until tender, which takes less than half the time.)
 
Puree soup. Add the cream and stir until just blended. Stir in the apple and season with salt and pepper to taste. Top bowls of the soup with the cheddar cheese. (You can also serve the soup as is and offer the apple and grated cheese on the table to top the soup. It looks very pretty on top and I like the slight crunch of the apple.) 

Ingredients:

2 cups black beans (canned or rehydrated dried beans work)

2 cloves garlic, chopped finely

1 lb sweet potatoes, peeled and diced in 1/2" chunks

1 c cheddar cheese, grated

4 10" tortilla shells

1 jalapeno, deseeded and minced

1/2 bunch cilantro, chopped finely

 

These ingredients make 2 quesadillas.

Steam sweet potatoes for 10-12 minutes until tender.  Coarsely mash the sweet potatoes and layer on your bottom tortilla. 

Add the cheese, jalapeno (to your desired spice level), garlic, black beans, and cilantro.  Top with the other tortilla shell.

 

Drizzle a little olive oil in the bottom of a skillet and lightly fry one side of the quesadilla.  Cover so the cheese melts (paying attention not to burn the bottom), and flip to brown the other side of the quesadilla. 

 

Repeat with the other quesadilla and voila!  Yummy!