FOOD OF THE WEEK – BLACK PEPPER
This week we continue our theme of holiday spices to work into our meals. Marked by its heat, sharp bite and complex flavor, black pepper is said to be one of the most popular spices in the world.
WHY BLACK PEPPER?
With its premier placement on dinner tables and starring role at restaurants — “Would you like freshly ground pepper with that?” — black pepper is appreciated for its invigorating pungency and ability to add a layer of flavor to dishes. It comes whole, cracked and ground and in many varieties, each with a varying degree of heat and flavor complexity.
Grind your own black pepper for a stronger flavor, aroma and gentle heat. A warning: Black pepper can overpower other flavors in a dish, so add with caution.
By: Rose Marie Jarry, Master Chef at Kronobar
30 minutes, 4 servings, gluten-free,vegan.
- 1 whole large leek
- 4 cups organic vegetable broth
- 1 cup potatoes, diced
- 1 cup cooked white beans
- ¼ cup fresh lemon juice
- 1 tablespoon cold press olive oil
- 1 teaspoon ground black pepper
- 1 pinch sea salt
- Chop the leek and potato into pieces.
- Heat up a large sauce pan and roast the leek and potato on high heat for 3 minutes along with the olive oil.
- Add the vegetable broth and ground pepper. Let simmer on medium heat for 15-20 minutes, until the potato pieces are soft and cooked.
- Remove from the heat and blend the soup.
- Pour some lemon juice into your soup just before you eat it.
Original post at Spartan Race.
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Have a great day!
Dave & Maryann