Soups & Salads

Vegetarian “Sausage” & White Bean Stew with Green Onions, Carrots, Corn, Jalapenos & Cilantro

A satisfying, hearty soup
November 4, 2016
Story By: Mandy Kellogg Rye
Filed Under > Everyday Dinner

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Vegetarian Sausage Bean Stew recipe by @waitingonmartha
Vegetarian Sausage Bean Stew recipe by @waitingonmartha

Nothing beats a cozy, hearty stew or soup once the cold sets in.  After all, our Homemade Smoked Onion Soup is one of our most popular recipes of all time.  But usually when people think of soup and stew, heavy (and meaty) thoughts come to mind.  Not the case with this one today, friends.  Alas, thanks to a little inspiration from the always dependable All Recipes, I decided to take a stab at recreating a satisfying sausage bean stew that was in fact, vegetarian. 

As you know, I’m a big fan of using vegan and vegetarian alternatives when I can.  And today’s recipe is a great one for my favorite vegetarian sausage (I still eat it even after recently returning to an omnivore diet).  I always pick up Fieldroast’s apple sage vegan sausage because it tastes as good (if not better) than the real thing.  I’ve learned that even your biggest meat eaters won’t be able to tell the difference when you sub in this great vegetarian option.  

As you’ll see below, the recipe is INCREDIBLY easy.  The key is simply to build the layers of flavors in this hearty stew.  First, I cook the vegetarian sausage in the dutch oven (you could use a slow-cooker, but I am partial to my dutch oven) and set it aside.  Next, I add olive oil to the dutch oven, sautéing the garlic and onions until golden brown. I then mix in the rest of the ingredients (Great Northern white beans, the cooked vegetarian sausage, diced carrots, jalapenos and garlic, and vegetable broth) and a hint of rosemary, and bring it all to a broil. 

Like any stew or soup, my favorite part is always the garnishes.  I top my sausage bean stew with green onions, cilantro and vegan sour cream…it gives it a more Mexican flair. With a heaping, cozy cup of satisfying sausage bean stew, what’s not to love?! Tell me friends, will you be mixing up some stew soon?  Truly, MKR

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Vegetarian "Sausage" & White Bean Stew with Green Onions, Carrots, Corn, Jalapenos & Cilantro
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Ingredients
  1. 4 regular size cans or 2 large cans of great northern or cannelini beans
  2. 1 lb. apple sage vegan sausage
  3. 48 oz. vegetable broth
  4. 2 cups yellow onion, chopped
  5. 3/4 cup carrot, chopped
  6. 10 garlic cloves, diced
  7. jalapeno, finely diced
  8. 2 tablespoons olive oil
  9. 1 tablespoon fresh sage, chopped
  10. 2 teaspoons kosher salt
  11. 1 teaspoon freshly ground black pepper
  12. 1 fresh rosemary sprig
  13. green onions, cilantro and vegan sour cream, to garnish
Instructions
  1. Cut sausage into 2-inch pieces, and halve sausage pieces lengthwise.
  2. Cook sausage in 1 Tbsp. hot oil in dutch oven until browned. Once cooked, remove from dutch oven and set aside.
  3. Add additional olive oil to the dutch oven and cook the garlic and onions, sauteeing until golden brown.
  4. Add the carrots and jalepeno, beans, cooked sausage, broth and bring to a boil.
  5. Stir mixture with rosemary sprig 30 seconds to 1 minute; blend after.
  6. Garnish with green onions, cilantro and vegan sour cream, and serve immediately.
Adapted from All Recipes
Adapted from All Recipes
Welcome by Waiting on Martha https://waitingonmartha.com/

Photography, Rustic White for Waiting on Martha

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Roasted Tomato Soup with Grilled Pimento Cheese Bites

A classic mealtime favorite, elevated and made even better with KITCHENAID®
September 28, 2016
Story By: Mandy Kellogg Rye
Filed Under > Everyday Dinner

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Roasted tomato soup with grilled pimento cheese bites, @waitingonmartha @kitchenaidusa #spon #recipe Roasted tomato soup by @waitingonmartha @kitchenaidusa #recipe womblogs_rusticwhite_015 Roasted Tomato Soup with Grilled Pimento Cheese Bites, recipe by @waitingonmartha @kitchenaidusa #spon #comfortfood

There’s really nothing better—or more comfort inducing—than tomato soup.  And like most things, tomato soup really does taste better with a little homemade effort.  Sure, a can of tomato soup will suffice in a pinch, but homemade is truly a difference you can taste.  And when you hear the words, “tomato soup pimento cheese” anywhere in the same sentence, you know you’re in for a treat. 

My take on the classic is a tad on the fancier side with the use of roasted tomatoes.  By roasting the tomatoes whole along with using fresh cloves of garlic, then blending, I get a thicker, creamier consistency that is just SO much more satisfying than a one note from the can version.  

Along with the roasting, the other key to my recipe was hinted above: blending.  Last time we talked blending, it was to share my love for the KitchenAid® Pro Line® Series Blender and that love is not lost today.  By blending, even if it’s only a portion of a soup, you’re creating a richer and tastier texture.  I find that blending is actually the key to most soups, so trust me when I say it’s worth the extra effort.  

Once blended, I really do enjoy a dollop (or two) of heavy cream if I’m serving this roasted tomato soup as a starter.  BUT when I’m serving it as an entree I like to put a little Southern spin on it by serving it alongside grilled pimento cheese bites.  

Grilled pimento cheese bites are just as heavenly as they sound…crisp pan fried sourdough encasing rich, ooey-gooey pimento cheese.  The combo really should be illegal!  But lucky for us it’s not, and even luckier for us is that grilled pimento cheese bites are super easy to make.  Simply cut the sourdough bread into smallish squares, spread with pimento cheese and fry it all in a sauté pan until crisp and golden brown.  You can most certainly use store-bought pimento cheese, but if you’re using homemade, here’s a quick tip: be sure to blitz the ingredients in a blender for a smoother, spreadable texture that is sure to melt better.  

So now that I’ve shared my spin on the ultimate comfort food, all you’ve got to do is try it! Truly, MKR

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Roasted Tomato Soup with Grilled Pimento Cheese
Serves 6
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Prep Time
10 min
Cook Time
1 hr 10 min
Total Time
1 hr 20 min
Prep Time
10 min
Cook Time
1 hr 10 min
Total Time
1 hr 20 min
For the soup
  1. 2 28 oz. cans of organic whole roasted tomatoes
  2. 1 large onion, chopped
  3. 10 garlic cloves, sliced
  4. 3 tablespoons of tomato paste
  5. 4 cups organic vegetable broth
  6. 1 teaspoon fresh thyme, chopped
  7. 1 teaspoon fresh rosemary, chopped
  8. 4 tablespoons olive oil
  9. salt and pepper, to taste
for the grilled pimento cheese bites
  1. 4-5 slices sourdough bread
  2. pimento cheese
  3. 1 tablespoon butter
Instructions
  1. Heat the oven or toaster oven to 425 degrees.
  2. Place the tomatoes on a baking dish and slightly crush or break with your hands, add garlic cloves, 2 tablespoons olive oil, and season with salt and pepper.
  3. Roast until garlic is soft and tomatoes are jammy, approx. 30 minutes.
  4. About 10 minutes before roasted tomatoes are done, begin heating 2 tablespoons of olive oil in a large heavy pot over medium-high. Add onion and season with salt and pepper.
  5. Cook until onion begins to soften.
  6. Increase heat to medium high, add tomato paste, rosemary and thyme; cook, stirring, until slightly darkened in color, about 2 minutes.
  7. Add roasted tomato mixture and broth and bring to a boil.
  8. Reduce heat and simmer, stirring occasionally, until flavors meld, 15-20 minutes.
  9. Let cool slightly.
  10. Working in batches, pour tomato mixture in a blender until smooth and pour soup back into pot.
  11. Taste, then season with salt and pepper and put the lid on to keep warm while you make the pimento cheese bites.
For the pimento cheese bites
  1. Cut the sourdough bread into smallish squares.
  2. Smear butter on outside sides of bread.
  3. Spread with pimento cheese and in a saute pan coated with cooking spray, saute on high to medium high until golden brown.
  4. Serve with tomato soup, and enjoy!
Welcome by Waiting on Martha https://waitingonmartha.com/

Photography, Rustic White for Waiting on Martha  |  This post was in collaboration with KitchenAid, a brand we love and adore.  All opinions are 100% our own. 

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Cantaloupe & Mozzarella Salad with Fresh Prosciutto, Basil & Mint

The Perfect Balance of Sweet & Savory in an Easy Summer Salad
July 27, 2016
Story By: Mandy Kellogg Rye
Filed Under > Appetizers & Sides

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Fresh Mozzarella, Prosciutto & Melon Salad recipe, @waitingonmarthaFresh Mozzarella & Prosciutto Melon Salad 

Growing up in Michigan, every summer party included a carved watermelon with balled melon.  For every birthday party, special or not-so-special occasion, my mother would cut the watermelon into that basket shape, and add in all the balled cantaloupe, watermelon, and honeydew. It was such a common theme for me that I literally grew up believing that summer tasted like a bowl of cantaloupe. In my adult years, I discovered that frozen melon balls make best ice cubes for summer drinks (genius, right?!).  So when I opened up my CSA box last week, I found fresh cantaloupe inside, and I was determined to put it to good use. 

The thing about cantaloupe is that it can be a bit boring if just left alone.  But it can also be delightful when balanced and paired well.  With this heat wave, I’m craving dishes that are easy to prepare, simple to enjoy and are just all around refreshing.  I’m trying to push myself out of my comfort zone with summer dishes too, so today I’m giving classic cantaloupe a MAJOR upgrade with a super easy (read 20 minutes or less to prepare), super fresh summer mix.  

This mozzarella prosciutto melon salad achieves that perfect balance of sweet, savory and summer.  Of course, there’s the creamy, consistency of fresh mozzarella, but then bring in the thin slices of dry-cured prosciutto, a little heat with serrano peppers, topped with fresh basil and mint from my garden…now that’s the perfect summer bite.  Enjoy! Truly, MKR

P.S. Here’s my two cents about olive oil:  I really believe you should always have at least two different olive oils in your arsenal.  One being your standard organic EVOO for everyday sauteing and cooking.  The second: a more splurge-worthy ,higher quality or infused olive oil to be used when you really want to “taste” the oil’s flavor, like in this salad’s dressing.  I’m a big fan of THIS one as well as the garlic, basil, and rosemary infused oils from Round Pond. Perfect, simple flavor in each and every bite. 

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Summer Melon & Mozzarella Salad with Fresh Prosciutto, Basil and Mint
Serves 5
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Prep Time
20 min
Total Time
20 min
Prep Time
20 min
Total Time
20 min
Ingredients
  1. 2 12 oz. packages of fresh mozzarella balls
  2. 2 cantaloupes
  3. 1-2 serrano peppers
  4. 1-2 packages proscuitto, torn into pieces
  5. handful of basil, rough chopped
  6. handful of mint, rough chopped
  7. drizzle of salt, pepper and olive oil, to taste
Instructions
  1. Scoop cantaloupe into balls and add to large mixing bowl.
  2. Add fresh mozzarella balls to the cantaloupe balls in the bowl.
  3. Slice serrano peppers and add to salad, to taste.
  4. Roughly tear prosciutto with hands, add pieces to salad.
  5. Roughly chop fresh basil and mint, add to salad to taste.
  6. Drizzle salad with 1-2 tablespoons of olive oil and season with salt and pepper to taste. Toss salad and serve in individual bowls.
Notes
  1. The salad will be delicate, so you want to combine all of your ingredients in your mixing bowl until just combined (I mix it all with my hands).
Welcome by Waiting on Martha https://waitingonmartha.com/

Photography, Rustic White for Waiting on Martha

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