Bounty Fresh/Legend Produce
Cold Crab and Melon Soup
Recipe created by Chef Allen Susser for Bounty
Fresh, Legend Produce and Agrolibano Growers.
1 large ripe cantaloupe,
peeled and seeded
1 cup orange juice
1/2cup coconut milk
2 teaspoons chopped
fresh ginger
1/2teaspoon salt
8 ounces crabmeat
2 tablespoons grated coconut
2 tablespoons chopped cilantro
2 tablespoons chopped
green onion
1 teaspoon minced
jalapeño pepper
1. Cut 1/2 of the melon into fine pieces. Puree
remaining melon with orange juice, coconut milk,
ginger and salt. Chill.
2. Combine diced melon, crabmeat, coconut,
cilantro, green onion and jalapeño.
3. Pour the soup into 4 chilled bowls. Spoon the crab
mixture into the center of each. Makes 4 servings.
Shiitake-Ya
Mushroom Gift Soup Mix
Shiitake-Ya of Southern California has three
generations of experience growing mushrooms in a
forest setting. Shiitake-Ya mushrooms offer endless
nutritional benefits. This make-ahead soup mix can
be kept handy in the pantry or given as a gift.
1/4cupdriedlentils 1/2teaspoondriedbasil
1/4cuppearlbarley 1/4teaspoondriedoregano
1/4 cup dried minced onions 1/4 teaspoon garlic powder
1/4cupinstantchicken 1/4teaspoondriedrosemary
bouillongranules Shiitake-Yadried
1/4cupchopped mushrooms,
sun-dried tomatoes broken by hand
1. In a 1-pint mason jar, layer all the ingredients
in the order listed, gently pushing down after each
ingredient and ending with enough Shiitake-Ya
mushrooms to fill to the top of the jar.
2. Close the lid firmly and attach a tag with the
following instructions: “Combine jar of soup
mix, 81/2 cups water and 3 sliced carrots in a
large pot. Bring to a boil, cover and simmer for
40 minutes. Add 11/2 cups chopped cooked
chicken. Makes 6 servings.”
