Tortilla Soup-Shared by Chef Vero Palli Marger

Soup. It’s comforting yet light–the ultimate weeknight meal. Easy to prepare, and easier to eat, this Tortilla Soup recipe comes from Vero’s husband’s family, the Margers. Thank you for sharing, Vero!

Tortilla soup (prepared and garnished by Chef Vicky)

Tortilla soup (prepared and garnished by Chef Vicky)

What you’ll need:

  • 1 tbsp. oil
  • 1/2 onion
  • 1 clove of garlic
  • 4 cups of chicken broth
  • 16 oz. can of stewed tomatoes
  • 15 oz. tomato sauce (can substitute some diced tomatoes and some sauce)
  • 12 oz. can corn
  • 1 tsp. cumin
  • cracked pepper
  • two zucchinis
  • Boiled and shredded chicken (for topping)

Garnish options:

  • avocado
  • cilantro
  • tortilla chips
  • sour cream

How to make it:

  1. Brown the oil, onion and garlic.
  2. Add the 4 cups of chicken broth.
  3. Add the tomatoes, tomato sauce, corn, cumin pepper and zucchini.
  4. Let it simmer for 15-20 minutes

Herb Spinach Chicken Burgers-Shared by Chef Marlena

“These Herb Spinach Chicken Burgers came out oh-so-delicious I just had to share! This is a recipe I found on PaleOMG (Chef Amanda De La Vega, a paleo enthusiast, introduced me to this website) and thought it was easy enough, and certainly delicious enough, to share with friends! You can click here to see the recipe on the website (which includes a photo which I always forget to take because I’m always too hungry to remember) or just scroll down to see my version (basically the same with only one or two tweaks) below.” – Marlena

What you’ll need:
For the chicken burgers
  • 1 pound ground chicken
  • ¼ cup fresh cilantro, roughly chopped (the original recipe calls for parsley but I prefer cilantro)
  • 1.5 cups fresh spinach, roughly chopped
  • ½ yellow onion, diced
  • 1 garlic clove, minced (I used three because garlic and I are friends–great friends)
  • 2 teaspoons dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon garlic powder
  • sliced avocado (to garnish)
  • salt and pepper, to taste
For caramelized onions
  • 1 large yellow onion, thinly sliced (I used the other 1/2 of the onion for the burger but I would advise you use a whole one because they are tasty indeed and I wished I’d made more!)
  • 2 tablespoons fat of choice (in the original recipe she used coconut oil, as did I)
  • 1 tablespoon water
  • pinch of salt

How to make it:

  1. Place a medium saucepan over medium heat along with the fat of choice and sliced onions for your caramelized onions.
  2. Let onions begin to cook down, moving them around at times to make sure they don’t stick to the bottom. When onions begin to brown slightly, pour in a tablespoon of water to help steam and cook the onions perfect.
  3. While onions cook down, in a large bowl, add all the ingredients for your burgers and use your hands to mix well.
  4. Form five balls with your hands.
  5. Place a non-stick large skillet over medium heat. Once skillet is hot, place a couple of your balls of meat onto the skillet then press down with a spatula to flatten out.
  6. Cook on both sides for 6-8 minutes. Flip occasionally to prevent burning.
  7. Once burgers are done cooking, top with onions and avocado.
  8. Instead of bread (which obviously the original recipe doesn’t include), I used large iceberg lettuce leaves for added crunch and texture.