1 green heirloom tomatoes
½ lb fresh mozzarella
1 cup balsamic vinegar
1 large nectarine

Boil 1 cup balsamic vinegar over high heat until reduced to a syrup-like consistency. Slice large green tomato, large nectarine, and ½ lb fresh mozzarella. Plate sliced ingredients and drizzle with deliciously sweet balsamic reduction! Season with salt if desired. Yum!

Megan Says
“If you’ve never tried reducing balsamic vinegar, do so now! It’s a great technique to totally update the flavor profile of the dish.”

1 head of garlic
¼ cup olive oil
1 tbsp butter
1 medium vidalia onion
2 ½ cups low sodium vegetable stock
1 bay leaf
2 cans white beans
½ cup parmesan cheese
Salt to taste
5 oz baby spinach

Preheat oven to 375°. Cut off pointed end of garlic head. On aluminum foil, drizzle extra virgin olive oil over garlic. Wrap head of garlic in aluminum foil and roast in oven for 30-40 minutes. Dice onion then heat 2 tbsp of extra virgin olive oil and 1 tbsp butter over medium heat. Add onion to pot. Cook until fragrant and translucent. Add 2 ½ cups low sodium vegetable stock. Add bay leaf and 1 can of rinsed white beans. Season with salt and simmer for 10 minutes. Remove bay leaf and add mixture to blender. Peel roasted garlic and pop into blender then blend until smooth. Add soup back into pot over medium heat and add second cup of canned rinsed white beans and cook until hot. In small pan, cook 5 oz of baby spinach with drop of olive oil until soft. Ladle soup into bowl, garnish with roasted baby spinach, drizzle with extra virgin olive oil, and enjoy!

Megan Says
“Nothing beats the comfort of a bowl of soup! This is an especially dish satisfying thanks to creamy white beans and sauteed spinach for extra nutrition!”

1 Onion
1 tbsp Extra Virgin Olive Oil
2 cup Frozen Peas
1 tbsp Butter
4 cups Vegetable Stock
¼ cup Fresh Mint
1 cup Plain Greek Yogurt

Dice 1 onion. Add 1 tbsp olive oil to large pot over medium heat. Add onion and cook until fragrant and translucent. Add 2 cups frozen peas, 1 tbsp butter, 4 cups vegetable stock, and ¼ cup fresh mint (chopped) Simmer for 10 min. Add mixture to blender with 1 cup plain greek yogurt and blend until smooth. Pour into bowl. Chill for 1 hour. Garnish with greek yogurt and mint. Enjoy!

Megan Says
“Adding Greek yogurt to soups makes the texture so rich and creamy without the added calories and fat of heavy cream. Blending soup, in general, is a great way to fake creaminess!”