Salmon Kyoto

This is a wonderful marinade for chicken also.

1/3 cup soy sauce
1/4 cup orange juice concentrate
2 T. oil
2 T. ketchup
1 tsp. lemon juice
1/2 tsp. dry mustard
fresh garlic
1-2 break offs of fresh ginger, minced

Combine and pour over salmon fillets. Marinate overnight or for several hours.

Tuscan Vegetable Soup

Scot says this one ranks in his top 3 favorite soups.
It is a modification of a my Mothers good friends' recipe.....from Francene.
SO very healthy and way delicious. It is perfect for the cruciferous vegetables that I mentioned in my post on "clean eating".
This makes a huge batch. Use the rest to freeze for lunches during the week.

2 (15-oz.) cans great northern bean, rinsed and drained
1 tablespoon olive oil
1 onion, diced
2 large carrots, sliced
4 stalks celery, sliced
1 zucchini, diced
1 bunch broccoli
1 bunch cauliflower
2-3 cloves of garlic, minced
fresh rosemary to taste
fresh thyme to taste (use dried if that is all you have)
kosher salt to taste
black pepper to taste
2 (32-oz) chicken stock or veg. stock (can use bouillon granules too)
2 (14-oz.) cans diced tomatoes
3/4 of a stick of butter
2-3 cups whole leaf spinach
fresh parmesan cheese

Mash 1 of the cans of northern beans. Set aside. Keep the other can aside too.

Put olive oil in pan with onions. Cook for 1 min. Add all other vegetables. Stir till soft (about 5 mins.) Then add seasonings, tomatoes, butter, and broth. Bring to a boil. Add mashed and unmashed beans, and spinach leaves.

Ladle into bowls and sprinkle fresh parmesan cheese on top.