Shrikhand

I'm in awe of the power of saffron.  I truly am.  Its addition to savory or sweet dishes provides such a complex, exotic flavor that always makes me feel as though I'm walking through sights and scents of a market in Morocco.  This traditional yogurt dish is incredibly easy to whip up, especially now that you can find Greek yogurt in the stores.  Served with some fresh fruit in the summer after a heavy meal, or sprinkled with granola, or just enjoyed by the spoon, it's a real treat.  
1/2 tsp saffron

3 cardamom pods
1 1/2 cup Greek yogurt (full fat)
3 tbsp sugar
handful of toasted nuts for garnish (pistachios or almonds)

Soak saffron in 1 teaspoon of boiling water.  Meanwhile, remove seeds from cardamom pods and grind (use a coffee grinder devoted to spices or a mortar and pestle).  Mix in the spice, saffron,sugar into yogurt and chill before serving.  Top with nuts.

Tomato Soup

I'm not sure where I started with tomato soup (though I have no doubt I have a blog post on that topic) but this is where I've ended up, and I have my Vitamix to thank.  I can't remember life before my Vitamax.  It was at first ohmy, how much for a blender to worth every penny.  Though I still occasionally use an immersion blender, traditional blender and my food processor, none of those compare to the Vitamix when it comes to certain things.  I've been making a ton of soups lately and it's all because I love the velvety creamy texture that pours out of the Vitmax.  This post shouldn't really have a detailed recipe because this has been one of those things that I mix up all the time and toss in whatever I have lying around in the fridge: sour cream, cheese, pesto, arugula, miso paste, and it comes out great every time.  Grilled cheese sandwiches crisp off a cast iron with a bowl of hot tomato soup have been a weekly occurrence in our house this winter and part of me wonders if it will continue through the spring we've become so hooked.

1 28 oz can of Cento whole, peeled tomatos
1 c chicken broth
3 cloves garlic
3 shallots
salt, pepper

I've listed out a few ingredients but I always add some more.  A handful of arugula, a spoon of some pesto, or some fresh herbs, dash of paprika, and I like to finish it off with a few spoons of cream or a little goat cheese (or sour cream) and a drizzle of truffle oil.  In a pot, heat some olive oil and sautee the shallots.  Add in chopped garlic.  Pour in entire can of tomatoes, and break them up with a wooden spoon.  Salt, pepper (and add some red chili pepper flakes if you want a little heat).  Let this simmer for a few minutes, pour in chicken broth and simmer for 10 minutes. You could make this vegetarian by adding vegetable broth, but be careful as some have MSG.  If adding, toss in some arugula and let wilt.  Pour everything in Vitamix, remove clear plastic from top and cover with kitchen towel.  Turn on and increase speed to 8, then place on high for 1 minute.  Pour soup back into pot and let simmer until ready to serve.  I like to stir in cream as it simmers.  Check for seasoning and add some salt and pepper.

Pea and Edamame Salad

This is one of my favorite hearty salads.  It's clean, satisfying and filling and I love the crunch, the blanket of creaminess and the bite of the mustard.  I will admit this isn't one of my most popular buffet items when I host a brunch.  People either love peas, or they don't.  I like a ratio of 2:1 edamame to peas for this salad, but if you steer clear of peas give it a try with just some edamame.

2 cups shelled edamame

1 cup frozen peas

1-2 T goat cheese (depending on how cheesy you want it)

2 t dijon mustard

Bring a pot of water to boil, salt.  Toss in edamame and after 1 minute toss in peas.  After about 30 seconds drain and run under cold water.  Toss into a serving bowl and stir in goat cheese (let it melt throughout the warm peas and edamame) and mustard.  Salt and pepper.  This can be served at room temperature and lasts for several days in the fridge.