Carrots

Acorn Squash Soup

INGREDIENTS:

  • 2 acorn squash (peeled, seeded and cut into large cubes)

  • 1 onion (diced)

  • 2 carrots (sliced)

  • chili flakes (to taste)

  • 1/2 teaspoon freshly grated nutmeg

  • 2 cloves garlic (minced)

  • 5 cups water (plus more if needed)

  • creme fraiche (to serve)

  • chives (minced, to serve)

  • salt and freshly ground black pepper (to taste)

  • extra-virgin olive oil

PREPARATION:

  1. In a large heavy bottomed pot over medium-high heat, add about 4 tablespoons of olive oil. Add the squash, onion, carrot, chili flakes, nutmeg, and season with a generous pinch of salt. Cook for 15 minutes or until the vegetables have broken down a bit and are soft. 

  2. Add the garlic and cook for one minute longer. Add the water and bring to a boil and then reduce to a simmer. Cook for 15 to 20 minutes more. 

  3. Blend the soup until smooth and creamy. Adjust seasoning. 

  4. Serve with a drizzle of good olive oil, a dollop of creme fraiche and a sprinkle of chives.

Celeriac Soup with Thyme

INGREDIENTS:

  • 1 medium celeriac (celery root) (roughly 9 oz)

  • 2 carrots (roughly 4 oz)

  • 2 medium russet potatoes (roughly 14 oz)

  • 1 medium shallot (roughly 3 oz)

  • 2 cloves large garlic

  • 2 tablespoons olive oil

  • 1/4 teaspoon salt

  • 3 to 4 cups low sodium vegetable broth

  • 5 sprigs thyme

  • 2 tablespoon olive oil

  • 10 fresh sage leaves

  • 1 to 2 tablespoons heavy cream (optional)

PREPARATION:

  1. Preheat oven to 425° F.

  2. Cut off skin and roots of celeriac. Dice celeriac, carrots, and potatoes into 1/2 inch cubes. Place on a baking sheet or in roasting pan. Roughly mince shallot and garlic. Add to dice vegetables. Drizzle with olive oil and sprinkle with salt. Toss until all the vegetables are well coated. Roast in the oven 35 to 40 minutes or until the vegetables are beginning to caramelize and brown.

  3. While vegetables are roasting, heat 2 tablespoons olive oil over medium-high heat until hot. Fry sage, 3 to 4 leaves at a time until crisp. Remove from heat and set aside.

  4. When vegetables are done roasting, transfer them into a blender. Add thyme leaves from 5 sprigs into blender with 3 1/2 cups vegetable broth. Puree until smooth. Add more vegetable broth to achieve the consistency you desire.

  5. Transfer soup to a medium pot. Bring to boil over medium heat. Serve with crispy sage, extra thyme and a drizzle of heavy cream.

    Tips & Tricks: Be sure to wash and peel celeriac before using it in any recipe.

    If you are using an immersion blender or regular blender (not high speed), be sure to peel the potatoes before roasting to achieve a smooth consistency in the soup.

    The soup consistency is on the thicker side. After pureeing, add more broth if desired to get a thinner soup.

Raw and Roasted Carrots and Fennel

INGREDIENTS:

  • 1 large fennel bulb, halved lengthwise and divided

  • 1 bunch small carrots with tops, divided

  • 1 bunch scallions, halved crosswise and divided

  • 5 tablespoons olive oil, divided

  • 1/2 teaspoon kosher salt, divided

  • 1/2 teaspoon black pepper, divided

  • 3 tablespoons fresh lemon juice

  • 1 cup chopped fresh cilantro (tender leaves and stems, from 1 bunch)

  • 3 ounces feta cheese, crumbled (about 3/4 cup)

  • 1/4 cup toasted unsalted pistachios, chopped

PREPARATION:

  1. Preheat oven to 425°F.

  2. Cut one of the fennel bulb halves into 1/2-inch-thick wedges, and place on a parchment paper-lined baking sheet. Trim tops from carrots, and chop tops to equal 1 cup; set aside. Scrub carrots (do not peel), and add half of carrots to fennel wedges. Add half of scallions and 3 tablespoons olive oil. Sprinkle with 1/4 teaspoon each salt and pepper; toss to coat. Roast at 425°F for 18 minutes or until carrots and fennel are completely tender and scallions begin to char, tossing occasionally. Remove from oven; cool to room temperature.

  3. Thinly slice remaining carrots, fennel, and scallions diagonally into 3-inch-long pieces; place in a large bowl.

  4. Add cooled roasted vegetables to raw vegetables in bowl. Add juice, cilantro, and carrot tops; toss. Sprinkle with remaining 1/4 teaspoon each salt and pepper; drizzle with remaining 2 tablespoons olive oil, and top with feta and pistachios. Serve immediately, or let stand at room temperature 1 hour.

Pork Stir-Fry with Green Beans and Peanuts

INGREDIENTS:

  • 12 ounces pork tenderloin, trimmed, cut into 1 1/2x1/4-inch strips

  • 4 tablespoons soy sauce (tamari for gluten free)

  • 1 1/2 tablespoons honey

  • 2 garlic cloves, minced

  • 1/4 teaspoon dried crushed red pepper

  • 3/4 pound green beans, trimmed, cut into 1 1/2-inch lengths

  • 1 cup matchstick-size strips peeled carrots (about 2 medium)

  • 2 tablespoons canola oil

  • 1 tablespoon minced peeled fresh ginger

  • 3 green onions, thinly sliced

  • 1/4 cup finely chopped lightly salted dry-roasted peanuts

PREPARATION:

  1. Mix pork, 1 tablespoon soy sauce, 1 tablespoon honey, half of garlic, and crushed red pepper in medium bowl. Mix remaining 3 tablespoons soy sauce and remaining 1/2 tablespoon honey in small bowl; set aside.

  2. Cook green beans in large saucepan of boiling salted water until crisp-tender, about 3 minutes. Add carrots to green beans in water; cook 1 minute. Drain carrots and green beans. Heat 1 tablespoon canola oil in wok or large nonstick skillet over high heat. Add pork mixture; stir-fry 1 minute. Transfer pork to dish. Add remaining 1 tablespoon canola oil to wok. Add green beans, carrots, ginger, and remaining garlic; stir-fry 1 minute. Return pork to wok along with reserved soy sauce-honey mixture; stir until heated through, about 1 minute. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with sliced green onions and chopped peanuts and serve.

Sage Chicken & Roasted Root Vegetables with Honey Mustard Sauce

INGREDIENTS:

  • 1/2 tsp sea salt

  • 1/2 tsp ground black pepper

  • 3 cloves garlic, minced plus 3 whole cloves, divided

  • 1/3 cup fresh sage leaves, minced

  • 1/3 cup minced shallots

  • 1 tsp safflower oil

  • 1 5-lb whole chicken, giblets removed

  • 1 lemon, halved

ROASTED VEGETABLES:

  • 1 lb turnips, peeled, trimmed and chopped in 3/4-inch pieces

  • 4 carrots, peeled and chopped

  • 1 1/2 tbsp garlic powder

  • 1 tbsp safflower oil

  • 3/4 tsp fresh ground black pepper

  • 1/4 tsp sea salt

  • Juice of 1 lemon

  • 2 tbsp Dijon mustard

  • 2 tsp raw honey

  • 1/4 cup chopped fresh chives

PREPARATION:

  1. Preheat oven to 425°F. In a small bowl combine 1/2 tsp salt, 1/2 tsp pepper, minced garlic, sage, shallots and 1 tsp oil. Pat chicken dry with paper towels. Using a sharp knife, gently loosen chicken skin. Use your fingers to spread seasoning mixture under skin. Stuff whole garlic cloves and lemon halves inside chicken cavity. Tie ends of legs together with twine. Place chicken, breast side up, on a rack in a roasting pan. Roast, uncovered, until temperature reaches 165°F when tested with a food thermometer in thickest part, about 1 1/2 hours.

  2. Meanwhile, place turnips and carrots in a large resealable plastic bag; add garlic powder, 1 tbsp oil, 3/4 tsp pepper, 1/4 tsp salt and lemon juice. Seal bag and shake until vegetables are coated.

  3. On a foil-lined baking pan, spread vegetables in an even layer. During last 20 minutes of chicken roasting time, place pan with vegetables in oven. Meanwhile, in a small bowl, combine mustard and honey.

  4. Remove chicken from oven and cover with foil; set aside for 15 minutes. Continue roasting vegetables for a total of 35 minutes. In last 5 minutes of roasting, sprinkle chives over vegetables.

  5. Transfer chicken to a cutting board to carve. Transfer vegetables to a bowl; drizzle in mustard mixture and toss.