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This video features 2 recipes:
Last Minute Vegetable Minestrone Soup
Salmon on Artichokes
Last Minute Vegetable Minestrone Soup
Summary: Minestrone is an Italian soup made with fresh seasonal vegetables. Common ingredients include beans, celery, carrots, stock, tomato juice and cabbage garnished with sweet basil and parmesan cheese.
Prep time and Cooking time (duration): 10 minutes
Number of servings (yield): 3
Ingredients for Last Minute Vegetable Minestrone Soup
- Organic Tomato juice
- Sea salt
- Olive oil
- Fresh sweet basil
- Broth
- 1 small bowl Butternut squash
- 1 carrot
- 2 table spoon of white beans( get from whole food)
- 2 cloves garlic
- 1 cup celery
- 1 cup cabbage
- Parmesan cheese (Optional)
Get Ready To Work in “Real Time” to Make Last Minute Vegetable Minestrone Soup:
Get out these items and utensils: Knife for chopping, 1 sauce pan
Get from your pantry: Garlic, olive oil, Sea salt
Get from your refrigerator: Organic Tomato juice, Fresh sweet basil, Butter nut squash, carrot, white beans, celery, cabbage, parmesan cheese
Pre-prepare the following:
- Cut all the vegetables into small pieces.
- Finely minced garlic.
Begin to prepare soup with Chef Ghione:
- Put pan on the stove and add olive oil into it.
- Add minced garlic in it. Roast it well.
- Pour 1 cup broth in the pan.
- Pour 1 cup organic tomato juice in the pan. Cook for 5 minutes.
- Add finely chopped carrots.
- Add finely chopped celery.
- Add finely chopped butternut squash.
- Add finely chopped cabbage
- Add salt to taste. Cook for 3 minutes.
To serve:
- Put the soup very neatly in the serving bowl.
- Chop fresh sweet basil on the soup.
- Sprinkle parmesan cheese on it.
Salmon on Artichokes
by Chef Pete Ghione
Summary:Delicious baked Salmon on artichokes and green salad made with white beans, watercress, and lambs lettuce using all organic ingredients.
Prep time and Cooking time (duration): 10 minutes
Number of servings (yield): 1
Ingredients for Salmon
- Salmon
- Artichokes
- White beans (pre cooked from whole foods)
- Watercress
- Lambs lettuce
- French beans
- Watermelon radish
- Fresh parsley
- Sea salt
- Olive oil
- White wine
- 2 cloves garlic
- 1 small onion
Get Ready To Work in “Real Time” to Make Salmon:
Get out these items and utensils: Knife for chopping, 1 sauce pan, 1 salad bowl, 1 frying pan, 1 baking sheet
Get from your pantry: Olive oil, Sea salt, garlic, onion
Get from your refrigerator: salmon, artichokes, white beans, watercress, lambs lettuce, French beans, watermelon radish, and fresh parsley
Pre-prepare the following:
- Boil the artichoke in the pan having water ,white wine, garlic and onion and boil it till it get tender.
- Preheat the oven at 350 degrees.
- Sprinkle sea salt on the salmon on the skin side.
- Clean the artichoke and remove the hard or uncooked leaves just keep the tender part.
- Lightly cook beans.
Begin to cook with Chef Pete Ghione:
- Put pan on the stove and add olive oil into it.
- Add white beans in the pan. Cook it in its natural juices for 3-4 minutes.
- Heat the pan and sprinkle little olive oil in it and put salmon on it with salt side down in the pan.
- Move the pan in the oven
- Take a baking sheet and lay artichokes on them and sprinkle olive oil on it.
- Move the baking sheet in the oven.
- Add finely chopped parsley in cooked beans.
Prepare green salad:
- Take a bowl and add water cress to it.
- Add lambs lettuce
- Add few leaves of parsley.
- Add lightly cooked French beans.
- Add few slices of watermelon radish.
- Pour olive oil on it.
- Sprinkle little sea salt.
- Add freshly ground pepper.
To serve:
- Lay cooked artichokes on the serving dish.
- Pour some cooked beans and its broth on it.
- Lay cooked salmon on top of it.
- Put green salad on top of salmon.
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