seasonal

Recipes: Veggie Delish Soup

INGREDIENTS

Celery, 1/3 Cup chopped into 1/2 inch pieces

Carrots, 1/3 Cup chopped into 1/2 inch pieces

Onions, 1/3 Cup chopped into 1/2 inch pieces

Napa Cabbage, 1 Cup roughly chopped

Bell peppers, 1 Cup chopped 1/2 inch

Fresh oregano, 1 TSP chopped

Fresh basil 1 TB chopped

Yellow squash, 1/2 Cup chopped into 1/2 cubes

2 Roma tomatoes, diced into 1/2 inch pieces

Garlic, 1 TSP, minced

Olive Oil (can substitute canola oil) 3 TB

Vegetable Stock, 2 quarts (8 Cups), low sodium

TOOLS

Medium soup pot (4 Quarts)

Mixing spoon

Cutting board and knife

Measuring spoons

Liquid measuring cup

DIRECTIONS

Heat oil in pot over medium heat

Sauté garlic, tomatoes, and mirepoix vegetables (carrots, onions and celery) until onions are translucent

Add vegetable stock, bring to boil

Simmer for 10 mins

Add napa cabbage, bell peppers and squash

Simmer another 10 mins

Add herbs and season to taste with Salt and Pepper

Recipe: Hearty Beef Stew

It’s supposed to be an early winter here in the PNW! With cold windy days approaching quickly, Chef Navi is sharing his recipe for this delicious, savory stew that will keep you warm all winter.

Ingredients

2 carrots

1 medium yellow onion

4 celery stalks

1 TB herb mix (rosemary, thyme, oregano)

1 TB crushed garlic

1 Lb top round beef

8 Cups beef stock

2 TB flour

2 TB butter

2 TB Worcestershire sauce

1/2 Cup barley

1/2 Cup red wine

Salt

Tools

4 quart pot

Mixing spoon

Liquid measuring cup

Knife and cutting board

Measuring spoons

Directions

Dice the carrots, onion and celery to create a mirepoix

Cut beef into 1 inch cubes, saute with butter, garlic, and diced mirepoix veggies until onions are translucent

Add flour, mix and coat the meat nicely

Add barley and mix

Deglaze the pan with the red wine, cooking it until all the alcohol has burned off and it evaporates

Add beef stock and bring to boil

Reduce the heat and cook until the right consistency is achieved, and the beef is tender (about 25-30 mins)

Add the herb mix and worchester sauce to finish

Recipe: Lemon Ginger Tea

Fall is here marking the harvest of crops, back to school season, and most unfortunately, cold and flu season. At Navi’s Catering Kitchen, we get our boost to fend off the seasonal sniffles from Chef’s Homemade Lemon and Ginger tea.

Lemons are a well known source for Vitamin C, antioxidants and help support healthy skin, liver, and kidneys.
Ginger is a superfood, with tons of great health benefits ranging from digestive support to reducing inflammation.
A wonderful natural sweetener, and great for soothing a sore throat, Honey also has antibacterial properties.

Here’s a little recipe to help keep you in tip-top shape:

🔸1 cup of Hot water (use caution when handling)
🔸1 Tablespoon crushed ginger (cut into small pieces and smash them with a spoon)
🔸1 Fresh squeezed lemon
🔸1 Tablespoon of Honey

Mix, let cool a bit, and enjoy!

Recipe: Cucumber Cream Cheese Cups

INGREDIENTS

2 English Cucumbers

Herbs: Dill, thyme, rosemary, oregano, basil

1 package of Cream Cheese (8oz)

1 lb Strawberries

TOOLS

Melon Baller (a table spoon also works!)

Mixing bowl and spoon

Knife and cutting board

Vegetable peeler

Piping Bag (optional)

DIRECTIONS

Wash cucumbers and cut off ends. Use peeler to remove strips of skin, or fully peel.

Cut into 2″ sections, use melon baller or spoon to scoop out the top half of the cucumber section. Chill in refrigerator.

Fine chop the herbs and combine with the cream cheese in mixing bowl

Wash strawberries and remove tops. Slice thinly.

Retrieve the cucumber cups, fill piping bag with cream cheese mixture, and fill the cups.

Top with a strawberry slice and serve on a platter!