This recipe was invented the morning after a night of delightful culinary excess at a food and wine fundraiser (Albany’s Wine and Dine For The Arts) in January. Although I stayed within my no gluten or sugar limits, the banquet of pulled pork and polenta, white wine risotto, short rib risotto, and two kinds of decadent liver pate, left me in desperate need of some vegetable-based cleansing. Aside from my beloved lemon water and morning fruit, this turned out to be the perfect 1 p.m. brunch on an unhurried Saturday. It’s also great as an appetizer, sandwich spread, or a post-workout snack:

1 can garbanzo beans, rinsed and drained

3 small tomatoes, chopped (or 1 cup cherry tomatoes) separated into two equal portions

2 cloves garlic, peeled and smashed

2 Tbs. extra virgin olive oil

1 tsp. Garam Masala

1/2 tsp. Tumeric

1 tsp. sea salt

1/4 cup fresh parsley leaves

2 Tbs. fresh oregano

1/2 tsp. Harissa or hot sauce

Combine all ingredients in a food processor, setting aside half a portion of tomatoes. Pulse ingredients for about a minute, stopping occasionally to scrape the sides. When less chunky, add remaining tomatoes and pulse until it’s a smooth dip. Serve immediately with crackers or rice cakes or refrigerate in an airtight container. Makes about two cups of dip.

This kept for more than a week in the (back of the) refrigerator. I had the last of it tonight for a light-fare dinner of hummus, cherry tomatoes, and sliced avocado. Wow I Love Plants!

The perfect detox after a little culinary debauchery

Oh how I love alchemizing spontaneous recipes out of a) Whatever’s available in the pantry or b) whatever’s urgently in need of being used before it spoils in the pantry.

Enter Potato-Pickle Soup. A concoction born of a few pounds of potatoes in our basement so ripe, they were sporting limbs, not eyes. Add to that a mayo-sized jar of pickles that had been residing in our fridge for many many moons, plus some fresh parsley we have on hand and viola – some of the creamiest and most flavorful soup Chef Bill and I have had in a long time.

The recipe is super easy. I imagine the only challenge you may have is the part where the pureeing takes place. My food processor is medium-sized, making it necessary to do in batches. Worth the effort though. I let this velvety soup rest overnight in the refrigerator and heated two bowls for Chef Bill and me. Let’s just say the Jewish kid in him was thrilled to pieces. A healthy and gluten-free way to have the flavors present on a Jewish deli platter tap-dance over the taste buds without wreaking havoc calorically.

Potato-Pickle Soup has virtually no fat, but I drizzled Chef Bill’s with deep-green rivulets of extra virgin olive oil, which only added to the intriguing soft palate of greens this soup is imbued with. Don’t despair if you don’t have elderly potatoes or pickles hanging around the pantry. This works just as well if they’re brand new  Bon Appetit!

POTATO-PICKLE SOUP

2 pounds of potatoes, washed and quartered

1 32-ounce box of chicken or vegetable stock

About 1 cup pickle slices or spears, plus at least a half-cup of pickle juice

1/2 cup parsley leaves, tightly packed

Optional: Extra virgin olive oil for drizzling

In a large stock pot, bring the stock to a boll and add quartered potatoes. Lower heat to a gentle simmer and cook covered until fork-tender, about 15-20 minutes. Remove from heat and add pickles and parsley to the stock pot and stir together the ingredients. In batches, puree contents of the stock pot, transferring each pureed batch to another pot or a mixing bowl. When finished, either parcel into Tupperware containers for the refrigerator or freezer or return to the stove and heat over medium-low heat, stirring frequently so the soup doesn’t stick to the bottom of the pan.

Pour into bowls, finish with a bit of olive oil if desired, and garnish with a sprig of fresh parsley.

Creaminess without a drop of dairy!