Origin: Northern New York (state)
Type: Soup
When to eat: Dinner
Serves: 5 people
Submitted by: Jody Nebesnik

Jody: “I try to make this with as many home-grown vegetables as possible. It’s a great way to use up extras at the end of the gardening season. Amounts and types of vegetables can be adjusted, but I don’t recommend leaving out the white wine! Eat it with your favourite spoon and your favourite friends!”

Preperations:

Chop or dice the following: 1 onion, 3 cloves garlic, 1 cup of celery, 2 cups of carrots, 2 cups of chopped tomatoes, 1 bell pepper, 1 yellow summer squash, 2 large potatoes, 1/2 cup green peas, 1/2 cup green beans
((And/or whatever veggies you have!))

Also required: 1 cup White wine (the alcohol in the wine will be boiled out), 1/2 cup fresh chives (chopped), 1/4 cup Fresh parsley (chopped), 1 TBSP Thyme, 3 Large bay leaves, Salt to taste, Pasta Noodles (optional)

How to prepare:
Heat a couple of tablespoons of olive oil in a large dutch oven or heavy pot. Add the onions and cook until golden, add garlic and cook a minute more. Pour the cup of white wine and add all the chopped veggies. Add parsley, thyme and bay leaves. Pour in 1 cup of water, add salt to taste

Bring to a boil and then reduce to a simmer and cook until the vegetables are soft (but no mushy), about 30 minutes. Add more water if it looks too thick. Add salt and pepper to taste.
For more mass, boil noodles until al-dente and add in the last 5 minutes of simmiring.

Ingredient List:

• 1 onion
• 3 cloves garlic
• 1 cup celery (128 grams)
• 2 cups carrots (256 grams)
• 2 cups chopped tomatoes (256 grams)
• 1 bell pepper
• yellow summer squash
• 2 large patatoes
• 1/2 cup green peas (70 grams)
• 1/2 cup green beans (70 grams)
• 1 cup white wine (250 ml)
• 1/2 cup flesh chives (chopped)
• 1/4 cup fresh parsley (chopped)
• 1 tablespoon thyme (5 gram)
• 3 large bay leaves
• Salt to taste
• Pasta Noodles (optional)

Origin: Northern Africa / Middle East
Type: Vegan dish
When to eat: Whenever you’re hungry
Serves: 4 people
Submitted by: Oren Hetzroni

Shakshuka is a classic North African and Middle Eastern dish Which can be served for breakfast lunch or dinner. Oren: “For me it is a dish I’ve loved since childhood, strongly connected to fond memories.”

How to prepare:
One big onion sautéed until good and sweet. Then, somewhere towards the end of the sautéing add one bell pepper, let it sauté for a while longer with the onion. Cut up 12 very ripe tomatoes. If you don’t have super ripe tomatoes, canned crushed tomatoes are fine as well. Let it cook on low heat for a long time, till most of the water evaporates. Add salt, pepper, sweet paprika, smoked paprika and hot peppers if you’d like. Add a couple of finally chopped garlic towards the end. You can add some black olives, feta or mozzarella (not traditional but tasty), add the eggs at the end over the tomato mixture and cover the pot. Let it cook till the eggs are the way you like them. Garnish with basil leaves and chives. Served in a bowl along side pita bread or just bread and as much tahini as possible.

Ingredient list:

• One big union
• One bell pepper (red/orange)
• Twelve very ripe tomatoes (or canned crushed tomatoes)
• Four eggs
• Four cloves of finely chopped garlic
• Salt & pepper to taste
• Black olives*
• Feta (goatcheese)*
• Mozzerella (bufalocheese)*
• Sweet paprika*
• Smoked paprika*
• Hot peppers (to taste)*
• Basil & chives*
• Pita bread / regular bread
• Tahini (Sesame paste)

(* Optional)

The best way to eat is, of course, with a spoon! But what to make?
To aid you in your quest for calories and nutrition we’re collecting all sorts of recipes from RiseUpAndCarve participants from all over the world.

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