Autumn Veggie Soup

Ingredients:

• 1 tbsp extra-virgin olive oil
• 1 small onion, chopped
• 1 garlic clove, minced
• 4 cups vegetable broth
• 1 small sweet potato, peeled and cut into 1/2-inch cubes
• 1 cup frozen shelled edamame beans
• 2 ounce baby spinach (2 cups)
• salt
• freshly ground black pepper

Makes 4 (1 1/2-cup) Servings

1. Heat oil in a medium saucepan over medium heat. Add onion and garlic, reduce heat to medium-low. and cook, stirring frequently, until softened, about 5 minutes. Do not brown.
2. Add broth, increase heat to high, and bring to a boil. Add sweet potato and edamame, reduce ot a simmer, and cook until vegetables are tender, about 5 minutes. Stir in spinach and heat until wilted. Season with salt and pepper to taste and serve.

WW POINTS VALUE: 3 pts

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. I was craving something warm and comforting and this soup hit the spot for me tonight. Autumn is officially here and what better way to celebrate autumn than a cup of warm vegetable soup. Forget the canned vegetable soup you buy at the store; this soup tastes just as good and is more colorful. I didn't have any spinach on hand so I used broccoli instead and the soup was still delicious. The edamame and sweet potato made the soup very filling and I added a pinch of crushed red pepper flakes to give the soup and extra kick of heat and it worked. This soup is great for lunch or dinner and perfect for vegetarians. Parents, listen up: if you want your kids to eat more vegetables, this is the soup that will do it.

Romaine Hearts with Tuna, Edamame and Green Goddess Dressing

Ingredients:

• 1/2 medium avocado
• 3 tbsp mayonnaise
• 2 tbsp nonfat or low-fat plain yogurt
• 1 tbsp water
• 2 scallions, chopped
• 1 garlic clove, minced
• 2 tbsp chopped fresh basil
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh tarragon
• 2 tsp fresh lemon juice
• 1/4 tsp salt
• 1/8 tsp freshly ground black pepper
• 3 romaine hearts, chopped (8 cups)
• 2 (6-ounce) cans water-packed chunk light tuna, drained and flaked
• 1 cup frozen shelled edamame, defrosted

Makes 4 (2-cup) Servings

1. In a belnder, combine avocado, mayonnaise, yogurt, water, scallions and garlic; puree until smooth. Add basil, parsley, tarragon, lemon juice, salt and pepper; blend until just combined.
2. In a large bowl, combine romaine, tuna and edamame. Add dressing and toss. Serve at room temperature.

WW POINTS VALUE: 6 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. I'm in the middle of a heat wave, I'm hungry and I want to eat something but I don't want to cook in this HOT weather. I am on a roll with soup and salads and I wanted to try this dish. This salad was Delicious! This is a light and filling salad that makes a delicious meal or as a light salad for a larger meal. Green Goddess Dressing was created in the 1920's by the chef of San Fransisco's Palace Hotel for George Arliss, who was starring in William Archer's play, The Green Goddess. Green Goddess Dressing usually includes anchovies but this version of this dressing is anchovy-less and creamy. You can serve this dressing with chicken or fish and your dish will still be delicious. You can also use spinach, arugula or any other salad green in place of the romaine as well. One taste of this dressing and you will fall in love with this cool San Fransisco treat. 

Seared Scallops with Summer Vegetables

Ingredients:

• 4 tsp extra-virgin olive oil
• 1 1/2 lbs. sea scallops (about 20), cleaned
• 1/4 tsp salt
• freshly ground black pepper
• 1 medium zucchini, halved lengthwise and thinly sliced into half-moons
• 1/2 small onion, finely chopped
• 2 garlic cloves, finely minced
• 1 cup cherry tomatoes, halved
• 3/4 cup frozen shelled edamame, defrosted
• 1 small ear of corn, shucked, kernels sliced off cob (1/2 cup kernels)
• 2 tbsp. chopped fresh basil

Makes 4 Servings

1. In a large skillet, heat 2 teaspoons of the oil over medium-high heat. Add scallops, sprinkle with 1/8 tsp of the salt and season lightly with pepper. Cook until golden brown on the outside and opaque inside, about 2-3 minutes per side. Transfer to a plate and keep warm.
2. Reduce heat to medium and add remaining 2 teaspoons oil to the pan. Add zucchini, onion and garlic; cook until vegetables are softened, about 5 minutes. Add tomatoes, edamame, and corn; cook until tomatoes begin to break down, 3-4 minutes. Return scallops to the pan and sprinkle with remaining 1/8 teaspoon salt and pepper to taste; reheat for 30 seconds, or until . stir in basil. Divide among 4 plates and serve warm.

WW POINTS VALUE: 4 pts with or without the corn

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. The photo of this recipe looks beautiful and I was dying to cook this dish. It was not one of my finest dishes. Scallops are not my thing. They are a little to fishy in smell and taste for me. The vegetables, however, were delicious but they weren't as successful as I hoped. I had never cooked edamame before and I quickly learned that edamame HAS TO BE OUT OF THE SHELL/POD in order to be eaten. The vegetables were delicious and I would attempt to cook this dish again but use another fish like halibut or cod for a meatier meal.