Ginger Carrot Soup
2 tablespoons canola oil or 5 cups vegetable stock or
olive oil low-sodium vegetable
1 3-inch piece fresh ginger, broth
peeled and coarsely 1/2 cup fresh orange juice
chopped (about 1/4 cup) Pinch of ground nutmeg
11 small yellow onion, coarsely Sea salt
chopped (about 3/4 cup) Freshly ground pepper
44 cups sliced Earthbound Crème fraîche or sour cream,
Farm* Organic Mini Peeled Carrots (about 11/ for garnish
by Myra Goodman
11. Heat oil in a large saucepan over medium heat. Add ginger and
onion, and cook, stirring occasionally, until soft and fragrant,
about 5 minutes.
2. Add carrots, stock and juice. Raise the heat to medium-high
and bring to a boil. Reduce heat to low, cover and simmer until
carrots are very tender, about 45 minutes.
3. Purée the soup in the saucepan using an immersion blender.
Or let the soup cool a bit, then purée in a blender or food processor and return to the saucepan. If you like a smoother texture, pass
the puréed soup through a sieve.
4. Add nutmeg, salt and pepper to taste. If the soup is too thick,
thin it with water or stock.
5. To serve chilled, refrigerate the soup until cold, at least 6 hours
and up to 5 days. To serve warm, heat slowly over medium-low heat.
6. Garnish each serving with a spoonful of crème fraîche or sour
cream. If desired, create a swirl pattern by dragging the tip of a
knife or fork through the crème fraîche. Makes 4 servings.
*Brands vary by region; substitute a similar product.
Mediterranean Asparagus and
Tomato Salad with Pesto
11 cup cooked white beans, drained
11 cup cooked farro or wheat berries
11 pound Alpine Fresh* asparagus, cut in 11/2-inch
11 cup Alpine Fresh* grape tomatoes, cut in half
1/4 cup kalamata olives, cut in quarters
by Dr. Connie Guttersen
1 cup fresh basil leaves
1 teaspoon finely minced garlic
2 tablespoons toasted pine nuts or walnuts
1/2 cup olive oil
1/4 cup white wine vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 ounces canned tuna, in large chunks
1 cup bocconcini (bite-size mozzarella balls), cut in half
6 hard-boiled eggs, sliced
11. Prepare Pesto Vinaigrette: Combine basil, garlic, pine
nuts and olive oil in a food processor. Pulse until coarsely
puréed. Transfer to a bowl and whisk in vinegar, salt
2. Place beans, farro or wheat berries, asparagus, tomatoes
and olives in a large bowl. Add vinaigrette to taste.
3. Serve with your choice of protein, dressed with a little
of the remaining vinaigrette. Makes 6 servings.
*Brands may vary by region; substitute a similar product.