In a pot over medium heat, cook onion in oil until tender, about 6 minutes. Stir in carrots, turmeric, and salt. Add 10 cups water, bring to a boil, then simmer, 30 minutes. Add beans and cook until just tender, about 2 minutes. To serve, fill a bowl with spinach and dill. Ladle 3 cups hot soup over greens, cover with a plate, and let steep 5 minutes. Add lemon juice.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-06-12 14:57:442016-06-12 14:57:44Carrot and Spinach Soup
Heat olive oil in a saucepan over medium heat. Add onion and garlic, and sauté until soft and translucent, about 5 minutes. Add the carrots, pepper, cumin, and ground coriander, and sauté, stirring the mixture frequently, until the pepper is slightly softened, about 3 minutes more.
Add the lentils and chicken stock, and keep at a strong simmer until lentils are tender, 15 to 17 minutes. Add the apricots, and continue to simmer, stirring, 1 minute more. Stir in the golden raisins. Remove from heat, stir in the cilantro and parsley, and serve.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-06-12 14:56:072016-06-12 14:56:41Carrot and Lentil Salad
4 kohlrabi, peeled (like you would a jicama), cut into a quarter inch thick slices
4 Tb olive oil
2 cloves garlic or garlic scapes, chopped
Salt and pepper
1/4 cup Parmesan cheese, grated
Preheat oven to 450. Peel and then slice kohlrabi into quarter inch slices. In a large bowl, toss the slices in oil, garlic and salt/pepper to coat, and then spread them on a rimmed baking sheet. Roast 30-45 minutes, or until evenly browned. Stir as they start to brown. Sprinkle parmesan cheese on top about 3 minutes before finished roasting
Carrot and Spinach Soup
Carrot and Spinach Soup
For Each Serving
In a pot over medium heat, cook onion in oil until tender, about 6 minutes. Stir in carrots, turmeric, and salt. Add 10 cups water, bring to a boil, then simmer, 30 minutes. Add beans and cook until just tender, about 2 minutes. To serve, fill a bowl with spinach and dill. Ladle 3 cups hot soup over greens, cover with a plate, and let steep 5 minutes. Add lemon juice.
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Carrot and Lentil Salad
Carrot and Lentil Salad
Heat olive oil in a saucepan over medium heat. Add onion and garlic, and sauté until soft and translucent, about 5 minutes. Add the carrots, pepper, cumin, and ground coriander, and sauté, stirring the mixture frequently, until the pepper is slightly softened, about 3 minutes more.
Add the lentils and chicken stock, and keep at a strong simmer until lentils are tender, 15 to 17 minutes. Add the apricots, and continue to simmer, stirring, 1 minute more. Stir in the golden raisins. Remove from heat, stir in the cilantro and parsley, and serve.
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Parmesan Roasted Kohlrabi
Parmesan Roasted Kohlrabi
Preheat oven to 450. Peel and then slice kohlrabi into quarter inch slices. In a large bowl, toss the slices in oil, garlic and salt/pepper to coat, and then spread them on a rimmed baking sheet. Roast 30-45 minutes, or until evenly browned. Stir as they start to brown. Sprinkle parmesan cheese on top about 3 minutes before finished roasting
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