Jane's Spinach Soup

Ingredients:

3 large bags/containers of baby spinach

1 white onion

1 serrano or jalapeno pepper

6 ounces Heavy whipping cream

1/4 stick butter

3/4 vegetable bouillon cube

1 teaspoon fresh nutmeg

salt and pepper

fresh corn

Instructions:

Chop the onion and seed the chili pepper. In a large soup pot, fry the onion, bouillon and pepper in the butter. Just before the onion turns brown add salt, pepper and spinach. Cook until the spinach has reduced. Add 2 cups of water and using a hand cuisinart (or regular cuisinart/blender) blend until everything turns to liquid. Return to the heat and boil for 2 minutes. Add fresh grated nutmeg, and stir. Add cream and blend with cuisinart or stir by hand until thoroughly blended. Allow the soup to cook until just before boiling. Cut corn off the cob and serve on top of the soup for garnish. 

Potato rostis (latkes)

2 big Idaho potatoes

1/2 white onion

2 eggs

2 tablespoons plain, greek yogurt

salt and pepper

apple sauce

Cooking Instructions:

Peel potatoes. Grate potato and onion into a large strainer and allow to drain. In a separate bowl, mix the eggs and yogurt and add the potatoes and onion. Mix together add salt and pepper. Heat a large frying pan with canola oil. Take a golf ball sized hand full of the potato mixture and place it into the pan. Gently flatten the potato ball into a pancake. Allow it to fry until the bottom is golden brown and then flip it to cook the other side. 4 pancakes should fit in the frying pan. Makes 10 servings. Serve with apple sauce.

Pork roast with quinoa mango and mint tabbouleh

Pork Roast
1 pork roast (1.5lbs)
1 moraccan spicy sausage
1 onion
1 teaspoon pink peppercorn
butter
Pre heat oven to 375.
Sautee onions in butter and olive oil, add sausage and peppercorn, salt, pepper and fry until cooked. Cut the pork roast long ways down the middle and stick continuously with a fork. Stuff with sausage onion mixture. Tie together. Smear butter on roast and cook at 375 for about an hour.

Tabbouleh
3 bushels of mint
1 bushel basil
3/4 cup quinoa
1 jalepeno (no seeds)
1 cup dried mango
2 heaping table spoon greek yogurt
1 lemon
Cook the quinoa and let it cool. Chop bushels of mint and basil and combine. Slice the jalepeno. Add cup chopped mango. Add lemon, salt, pepper and quinoa. Let it sit. Add yogurt before serving.

vegetarian burgers

1 cup mix colored lentils.
add salt and boil for 20 min until soft.
grate 1 finger of ginger, 2 garlic cloves, half an onion and 1 small potato, add pine nuts and fry in 2 tablespoon's of olive oil. Then add to drained lentils. Mash with fork. Add 2 eggs, pepper, 1/4 c grated parmesian, 3/4 cup of dried oats, and 1/4 c grape nuts. Form golf ball size patties and coat with bread crumbs. Fry in vegetable oil until brown.